Sentences with phrase «transfer cooked onions»

Transfer cooked onion and garlic to a blender.

Transfer the cooked onion and garlic into a blender.

Not exact matches

Place onion slices on grill; cook 4 to 5 minutes, or until crisp - tender; transfer to plate.

I sauteed a bit of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies into a pot with 1/2 cup uncooked quinoa, 1/2 cup cooked chickpeas, 1 cup vegetable stock and some spices (basil, anise seed, cayenne pepper, S&P).

Add onion and bell pepper; cook, stirring, until softened, about 5 minutes; transfer to a large bowl.

Method: Pre heat the oven to 400 degrees Fahrenheit Saute the onions and cook for about 7 - 10 minutes until translucent and soft, adding salt to taste along the way While the onions are cooking, toss the zucchini and potatoes, separately, in the olive oil, garlic powder and salt, set aside When the onions are cooked, transfer to a baking dish Add a layer of zucchini, sprinkle the vegan parmesan Repeat with the potatoes and then zucchini until the dish is covered, sprinkling the cheese along the way

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Cook onion and garlic in the oil for 3 - 5 minutes, and transfer to a large pot or crock pot.

If you are using a slow cooker, after cooking the onions and browning the sausage, transfer the mixture in a slow cooker, add all ingredients except spinach and cover with a lid.

If you are using a rice cooker to make mushroom rice, first cook mushrooms and onions in a frying pan, then transfer them to the rice cooker, add rice and water, close the rice cooker and press the Cook butcook mushrooms and onions in a frying pan, then transfer them to the rice cooker, add rice and water, close the rice cooker and press the Cook butCook button.

Transfer all the onions to the slow cooker — the slow cooker should be half to three - quarters full.

Transfer onion mixture to slow cooker.

When cooked, transfer all the chicken, sausage, onion and a few of the garlic cloves to a plate, and set aside.

Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes.

Transfer onion mixture to a 4 - quart electric slow cooker.

Transfer the onion mixture to the cooker.

Once the peppers are cooked transfer them to a food processor and add the chickpeas, fresh basil and spring onion.

Transfer the onion and garlic mixture to the sauce pan containing the cooked freekeh.

Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.

Once the potatoes are cooked, transfer to a food processor or blender and add the vegan butter, coconut milk, garlic and onion powder, and puree until smooth.

I cook the onions, garlic, jalapenos and beef along with the spices then transfer it to a crock pot and add the rest of the ingredients and let it simmer without the worry of anything burning to the bottom of a pot on the stove.

Transfer the onions and the eggplant rounds to the grill and cook, turning once with tongs, until browned and slightly crisp, 3 to 4 minutes per side.

Transfer the onion mixture to the slow cooker, and stir in the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and the salt.

Transfer the chuck roast pieces to the slow cooker and add the beef broth, bay leaf, onions and garlic.

Working in batches, add chicken to pot skin side down and cook, turning, until browned on all sides, 10 - 15 minutes per batch; transfer to bowl with onions.

Cook for 30 seconds, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white pepper.

Cook onion in same pot of boiling salted water until heated through, about 30 seconds; transfer to same sheet.

Transfer beans to a large bowl and mix in bacon, onion mixture, thyme leaves, grated Parmesan, and 1 1/2 — 2 cups cooking liquid (this will be most of it; mixture should be consistency of stew); season with salt and pepper.

In a large skillet, brown ribs in oil; transfer to the slow cooker, layering onions, ribs, and sauce, ending with remaining sauce.

Once the bacon / onion mixture has cooked down and the wine is at the right consistency, transfer to a large, deep, oven - proof dish and spread out evenly.

Transfer the cooked parsnip and carrot to a food processor and add the sauted onion, vegetable stock and nutmeg.

Add the garlic, ginger, cassia, cardamom, cloves and bay leaf to the browned onions and sauté for 1 minute before transferring to the slow cooker.