Sentences with phrase «bay leaf saute»

Add in the chopped shallots, garlic, sun dried tomatoes, bay leaf saute for 3 - 4 minutes.

Not exact matches

Basically, I use sauteed onion / garlic, black beans, salt, pepper, cumin, chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a pinch of nutmeg.

Saute fennel, onion, mushrooms, garlic, peppers, dried thyme and rosemary, red pepper flakes and bay leaf for about 5 minutes, until the onions are translucent.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

Add the carrot, celery, garlic and bay leaves and saute until the vegetables are soft, about 5 minutes.

Add the oregano, cumin and bay leaf and saute for an additional minute.

Add the remaining onions, chile, bay leaves, peppercorns, remaining 2 cloves and remaining 1 cardamom pod and saute about 2 minutes, until the onions are translucent.

Heat ghee in a heavy bottom pan, add onion paste, saute till lightly browned, add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.

Heat oil, add cumin seeds, fennel seeds and bay leaf, when jeera and fennel sizzles, add chopped onion and saute till it turns transparent.

Changes I made: sauteed in olive oil, deglazed with red wine, vege broth instead of H2o, in addition to recipe spices I added: bay leaves, oregano, coriander powder, celery salt, skipped beginning of step 4 and used flour plus cornstarch / warm h2o as thickener.

Remove the bay leaf and add the marinated beef to the skillet and saute for approximately 5 minutes or until cooked

2 bay leaves 2 tablespoons tapioca start (optional for thickening liquid)(I use this one) 1/4 cup fresh parsley leaves, minced for garnish * Sauteed onions and mushrooms for garnish (optional)

Saute finely chopped onion in the oil with the salt and bay leaf on a low heat with the lid on for about fifteen minutes or more, to soften and sweeten.

Heat olive oil and saute finely chopped white onion with the salt and the bay leaf on a low heat with the lid on for 10 mins, stirring occasionally, until soft and browning.

Add the oregano, cumin, bay leaf, and black pepper and continue to saute for an additional minute.

Add the onion, celery, carrot, garlic, and bay leaf and saute for about 5 minutes.

Add the cayenne, thyme, oregano, and bay leaves and saute for an additional 3 minutes, stirring constantly.

In a large stock pot, heat the oil and saute the onion, bell pepper, garlic, chile, and bay leaf for 5 minutes or until soft.

Saute the onion with the garlic and bay leaf in a little olive oil, until the onions have softened.