Sentences with phrase «add shallots and garlic»

Soften for 5 minutes on a low heat, then add the shallots and garlic.

Add shallots and garlic; sauté 3 minutes.

Add the shallots and garlic cloves and sauté for 2 -3 minutes, or until fragrant.

-- > heat 1/2 tablespoon olive oil in skillet and add shallots and garlic.

Add shallots and garlic; cook, stirring, until the shallots are soft, 4 to 5 minutes.

Add the shallots and garlic and cook for 4 minutes.

Add shallots and garlic; sauté for 1 minute.

Add the shallots and garlic and cook until soft and fragrant.

Add the shallots and garlic and saute for 5 minutes, being careful they don't brown.

Add shallots and garlic, and sauté 5 minutes, or until translucent.

Add the shallots and garlic and cook, stirring, until fragrant, about 30 seconds.

Add shallots and garlic; cook, stirring, until the shallots are soft, 4 to 5 minutes.

In a skillet over medium heat melt butter then add shallots and garlic and cook for 2 - 3 minutes until shallots become translucent.

Add the shallots and garlic and cook until the shallots become translucent (just 2 or 3 minutes).

Heat the oil in a medium oven - proof fry pan, add the shallots and garlic, and cook until shallots are soft and clear.

Add the shallots and garlic and cook until softened (4 - 5 minutes).

Add the shallots and garlic and sauté for 1 - 2 minutes.

Saute carrots until browned, then add shallots and garlic and saute until fragrant.

Add shallots and garlic, stirring frequently until soft (about 2 minutes).

Add the shallots and garlic cloves and sauté for 2 -3 minutes, or until fragrant.

Add the shallots and garlic and cook till just starting to soften.

Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently.

Add the shallots and garlic and cook for about a minute over medium heat.

Add shallot and garlic and stir - fry for a minute or two.

Add the shallot and garlic and a small pinch of salt and stir well.

Add the shallot and garlic and cook for several minutes, until softened.

Meanwhile, in a large, nonstick skillet over medium - high heat, combine BUTTER and OLIVE OIL, heating until butter melts; add SHALLOT and GARLIC; sauté until slightly tender (about 3 min).

Add shallot and garlic and season with salt and pepper.

Add shallot and garlic and cook, until translucent.

When hot add the shallot and garlic and cook for 3 minutes until the shallots become translucent and the garlic is fragrant.

Once butter has melted, bubbled and turned light brown, with a nutty aroma, add shallot and garlic and sauté for 2 to 3 minutes.

Add shallot and garlic and cook, stirring often, until softened but not browned, about 1 minute.

Add shallot and garlic and cook, stirring occasionally, until softened, about 5 minutes.

Btw i added the shallot and garlic with the red pepper flakes and sauteed all of that for about 3 minutes before adding the spinach.

To the bacon pan, add 3 - 4 tbsp butter allow to melt, then add shallot and garlic.

Add the shallot and garlic and sauté until soft and fragrant, about 3 minutes.

When hot, add the shallot and garlic and cook for 2 minutes until the shallots are translucent and the garlic is fragrant.

Add shallot and garlic to skillet and cook, stirring often, until shallot is soft and garlic is golden brown, about 3 minutes.

Add shallot and garlic and cook for about 1 minute until shallot is translucent.

Add the shallot and garlic and cook for 1 to 2 minutes, then add the Italian sausage breaking it up with a wooden spoon.

When hot, add the shallot and garlic and cook for 2 minutes until the shallots are translucent and the garlic is fragrant.

Not exact matches

Add the shallots, jalapeños and garlic to the pan and sauté briefly.

I sautéed some garlic, shallot and fresh ginger in a tiny bit of olive oil before I added in the rest of the ingredients.

The changes I made were pretty basic: onions instead of shallots (since I always have them), upped the garlic (because, duh, more garlic always), upped the wine and added a little nooch for thickening.

I thought the shallots sounded like a good addition, and the recipe had the added advantage of quantifying ingredients since I've never measured the butter, oil, or garlic when I've made it.

Add garlic and shallots and sauté for 2 minutes without browning.

Add the mushrooms, shallot, garlic, and 1/4 teaspoon salt.

Add the garlic, ginger, shallots, chillies and black pepper and stir for another minute to soften then add both soy sauces, stirring and allowing them to coat the poAdd the garlic, ginger, shallots, chillies and black pepper and stir for another minute to soften then add both soy sauces, stirring and allowing them to coat the poadd both soy sauces, stirring and allowing them to coat the pork.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined.