Sentences with phrase «bay leave until»

Transfer the mixture to your crock pot or slow cooker and stir in the arrowroot and bay leaves until evenly combined.

In a medium casserole pot over medium - low heat, sauté the garlic, cinnamon sticks, and bay leaf until the garlic begins to brown.

Not exact matches

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Dry - roast the bay leaves, coriander, cumin, fennel, mustard, cardamom, cloves, bay leaves and chilies until they are slightly darker and fragrant, about three to four minutes.

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.

Add lentils, broth, water, bay leaves and lemon zest, bring to boil, cover, reduce heat to simmer and cook 45 minutes to 1 hour or until lentils easily mash between your fingers.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Add 3 bay leaves on top and simmer for 20 - 25 minutes or until vegetables can be easily pierced with a fork.

Add the wine, beef stock, bay leaf, thyme, salt and pepper and simmer for 20 - 30 minutes until the soup has thickened.

Add the onion, garlic, bay leaves and a touch of salt and pepper and sauté for 5 minutes until soft and translucent — you don't want this to colour too much.

Boil the cauliflower, bay leaves, onion, beans and garlic in the water / broth mix until everything is tender.

Add the garlic, mushrooms, and bay leaves and sauté over gentle heat for 5 minutes or until softened.

Add the milk, bay leaf, and rosemary; bring the liquid to a simmer, then reduce the heat and simmer, stirring occasionally, until the ragu is thick and the meat is tender, about 30 minutes.

Remove the bay leaf from the pot, and puree the soup in a blender, food processor, or with a stick blender until smooth.

Stir in bay leaf and cauliflower florets; cook and stir until cauliflower is crisp - tender.

Add the 2 cups of water and the bay leaf before stirring until all the ingredients are combined.

The onions, peppers and garlic were sautéed in oil until tender and then the tomatoes with juice, thyme, oregano, cumin, paprika and bay leaf were added.

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

to an hour / Place butter in a small skillet with bay leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

Add tomato paste and bay leaves and stir until the paste is dissolved.

Add the potatos, the carrots, the parsley and the bay leaf and stir well all together for about 5 minutes until just beginning to colour.

To make the sauce, combine the vinegar, garlic, jalapeños, and bay leaf in a food processor or blender and process until smooth.

Add lemon zest, bay leaves, olives, oil, and Aleppo pepper and cook, stirring, until just warmed through, about 3 minutes.

Cook on low until squash is tender, take out the bay leaf and blend until smooth with a hand blender.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick, and bay leaf and cook, stirring constantly, until fragrant, about 1 minute.

Add potatoes and bay leave, bring to boil again, reduce the heat and simmer on a medium heat for 15 - 20 minutes or until potatoes are soft and ready.

Add the onions, garlic, mint, basil, bay leaf, and salt, cover, and cook for about 5 minutes, stirring occasionally, until the onion begins to soften.

The basic proportions are easy to remember but I like to step it up in some traditional ways — half a vanilla bean, a splash of almond extract at the end — and some that are decidedly less so, like cooking it with a bay leaf, a trick I picked up from this one and I know it sounds odd, but don't knock it until you've tried it, okay?

Add the garlic, cumin, oregano, and bay leaf and cook an additional minute or two, until the pork and vegetables begin to brown.

Add the onion, garlic, and bay leaves, and slowly sauté at least 30 minutes or until the onions are brown and carmelized.

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.

I throw 2 of the bags in the freezer and the other bag I boil with a few slices of onion, salt, peppercorns, a cinnamon stick and 1 bay leaf for about 30 minutes or until the chicken has cooked through.

Add the reserved mushrooms, garlic, bay leaves, onion and rosemary to the pan, and cook until the onions are translucent, 8 to 10 minutes.

Add the curry powder, bay leaves, garlic and jalapeños, stirring until fragrant.

After 15 minutes, take out the bay leaf and using a stick blender (also called hand blender), blend the soup until smooth.

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.

Add the tomatoes, cumin, bay leaves, and rice and cook, stirring constantly, until the rice has absorbed the juices, about 5 minutes.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.

Add the potatoes, chicken broth (or can sub water in a pinch), and bay leaves and let simmer for 15 - 20 minutes until potatoes are fork tender.

Add tomato paste and next 5 ingredients (through bay leaf); cook 6 minutes or until vegetables are tender, stirring frequently.

Reduce heat, add basil, chili pepper and bay leaf, cover, and simmer until lentils are very tender to bite.

Add the chopped tomatoes, water and bay leaves, and cook until reduced by half, 15 to 20 minutes.

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3 - inches full from the top, about 3 to 4 quarts water.

Return the reserved vegetable mixture to the pot with the bay leaf and thyme and cook, stirring often, until most of the liquid has evaporated, 10 minutes.

Add cumin, bay leaf and flour and stir until flour is slightly toasted and gives off a nutty smell, about 2 minutes.

Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.

Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth (use caution when blending hot liquids).

Add the chopped onion and bay leaf and cook until the onions are soft and translucent, about 4 - 5 minutes.