| Simply heat a large nonstick skillet over medium-high heat and add a tablespoon of vegetable oil. |
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| Bring to a boil over medium-high heat, skim off any surface scum, and add onion, garlic, and bay leaf. |
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| Coat a wok or large skillet with cooking spray and set the pan over medium-high heat. |
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| In medium non-stick skillet over medium-high heat, cook bacon until its fat is rendered and browns lightly. |
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| Heat over a medium-high heat, add a good tablespoonful of batter, then swirl the pan in a circular motion to coat the bottom. |
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| In a medium saucepan over medium-high heat, bring the chicken stock to a simmer. |
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| Start up another burner on medium-high heat with a skillet or omelet pan. |
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| In a large skillet over medium-high heat, melt two tablespoons butter. |
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| Pour the water, wine and Madeira into a large saucepan and set the pan over a medium-high flame until the water comes to a boil. |
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| While the pork is resting, heat a large, heavy-bottomed pan over medium-high heat. |
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| If you are grilling your kebabs, preheat your grill to medium-high. |
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| Preheat a broiler or charcoal or gas grill to medium-high heat. |
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| Meanwhile, in your frying pan, saute garlic and peppers in remaining fat over medium-high heat for a minute or so. |
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| Bring up the heat to medium-high, then toss in the potato bits and the rosemary, and add a couple pinches of coarse salt and five or six twists from the pepper mill. |
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| Finish the sauce by putting the roasting pan on the stovetop over medium-high heat. |
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| Turn the heat up to medium-high, add the quinoa, and sprinkle with salt and pepper. |
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| Bring broth, chicken, vegetables, tomatoes, water and bay leaves to a boil in a large saucepan or Dutch oven over medium-high heat. |
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| In a large saucepan or stockpot over medium-high, combine the cauliflower, onion, garlic, broth and peppercorns. |
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| In a flameproof baking dish or ovenproof skillet just large enough to hold fish, warm 3 tablespoons olive oil over medium-high heat. |
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| Combine ale or barley wine, sugar, salt, and corn syrup in a large, deep pot over medium-high heat, and bring to soft-ball stage, 238A F on a candy thermometer. |
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| For the chanterelles Heat oil in large saute pan over high heat until faint white smoke appears Add chanterelles, reduce heat to medium-high and season with salt and pepper. |
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| Add the mustard seeds and, once the popping subsides, add the curry leaves, onion, pepper and some seasoning and cook on a medium-high flame until they are soft. |
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