Sentences with phrase «add sage leaves»

Add sage leaves, and cook 3 to 5 minutes, or until darkened, crisp, and slightly curled.

Once hot, add the sage leaves and cook 30 seconds per side.

Add the sage leaves to the pan and spread them out.

Add the sage leaves and fry for one minute on each side or until crisp.

Add sage leaves, and cook 3 to 5 minutes, or until darkened, crisp, and slightly curled.

Add the sage leaves to the hot pork drippings and fry them until crisp.

Add sage leaves and swirl to combine.

Directions: Melt butter in a large skillet over medium - low heat / Add sage leaves and cook, stirring often until butter begins to brown and the sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the sage is crispy and literally melts in your mouth, remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.

Add SAGE LEAVES and sauté about 1 minute, enough to crisp but not burn; remove leaves and place on a paper towel.

In a small sauce pan, heat oil on medium, add sage leaves and cook for about 1 minute until crispy, turning over once.

Add sage leaves to bacon drippings and cook until crispy, about 5 minutes.

Once hot, add the sage leaves and cook until dark and crisp (about 1 minute) then remove with metal tongs to a plate lined with paper towel.

Not exact matches

Add well - dried sage leaves to the pan along with salt and pepper and fry, stirring, for a couple of minutes until crispy.

I realize you posted this recipe a long time ago, but I have two questions: 1) the picture shows sage leaves on top — at what point would you add those?

Add the chopped leeks, celery and fresh sage leaves and continue sautéing until all veggies are soft.

All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp of rubbed sage leaves and I added a cup of frozen peas to the pasta cooking water a couple of minutes before the end.

Once butter is just melted, add the one tablespoon of finely chopped sage leaves.

Bring the stock and 3 cups of water to a boil in a medium saucepan and add the bay leaf, sage, thyme, garlic, and salt.

Add the whole sage leaves and cook for 30 - 40 seconds or until crispy.

Add the garlic, sage leaves and crushed red pepper; cook for an additional minute, until fragrant.

Transfer the mixture to a serving dish, add a sage or thyme leaf on top for decor then pour over the clarified butter and chill until firm.

Pick the leaves off the stalks of the thyme and sage, slice the garlic and add to the dish, then grate over the zest of the lemon and season well with salt and pepper.

You spread whipped goat cheese on your toasty baguette slices, and add a generous amount of Ocean Spray ® Canned Cranberry Sauce — I prefer Whole Berry, plus a few fresh sage leaves.

Add bay leaf, sage, and wine to the pan.

I added fennel leaves to the egg mixture with the sage and added a dollop of strained and peppered greek yogurt with each serving) and MA'AM.

So I decided to garnish the pancakes with some of their most small and tender leaves to add a subtle sage - y flavor.

Reduce the heat to low, add the garlic, rosemary, sage, and bay leaves, and cook for about 2 minutes; the mixture should smell very aromatic.

Remove the sage leaf (trash) and the garlic cloves (add to beans).

In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves of garlic (place the garlic pod on a clean surface, place the blade of a knife over it and hit the blade with the heel of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.

Add the salt and pepper, cayenne, thyme, paprika, sage, and bay leaf; cook for another 3 minutes.

Make the garlic stock: In a large saucepan set over medium - high heat, add the water, garlic cloves, sage leaves and bay leaf and bring to a simmer.

An onion is added for good measure, and there are plenty of sage leaves used for flavor.

I added extra garlic, dried cranberries in place of raisins, cooked the lentils with bay leaf in the water, and used sage instead of thyme in the loaf.

When hot, add half the sage leaves and fry until crisp, about 15 seconds, turning occasionally to fry evenly.

Add the 1/2 cup fresh sage leaves and fry until browned and crisp.

Then I added extra garlic (8 cloves total), mixed peppercorns instead of just black, the bay leaves and thyme, then I added fresh sage.

Add cranberries, cinnamon sticks and sage leaves.

Add in stock, vinegars, bay leaves, sage and thyme.

Add the thyme, sage, parsley, saffron, and reserved leek leaves and mushroom stems.

Brushing the bread with sage - infused butter and topping each sandwich with a sage leaf adds flavor — and visual appeal.

Add the broth, beans, sage, and bay leaf.

Add the onion, bay leaf, thyme and sage and cook, stirring until the veggies are softened, about 5 minutes.

Add the beans, bay leaves, sage, oregano, chipotles, cayenne, stock, 2 cups of water and Worcestershire sauce.

For healthier, flavorful scalloped potatoes, use skim milk, then add chopped fresh sage leaves and thinly sliced yellow onion.

Add a few sage leaves and sprinkle with the sweet paprika.

Flip the chicken to cook the other side and add leaves from the sage sprigs.

Add in the beans, broth, bay leaves, thyme sprigs, sage, rosemary, liquid aminos, and white pepper.

Although many split pea soup recipes use ham for added flavor, this vegetarian and vegan split pea soup version packs in the spices, including thyme, sage and bay leaves for a lower fat and cholesterol version of classic split pea soup.

We love how the sage leaves add a bit of crunch.

Add garlic, and chopped fresh sage leaves.