Sentences with phrase «butter in a large pot»

Meanwhile, heat butter in a large pot and saute onion until golden.

Melt the butter in a large pot over medium high heat, add onions, carrots and celery and sauté for 5 - 6 minutes, or until onions are translucent.

Melt the butter in a large pot or Dutch oven over medium heat.

Start the dough: Mix milk, 1 cup sugar, and butter in a large pot or Dutch oven.

Melt butter in a large pot.

Heat oil and butter in a large pot over medium heat.

butter in a large pot over medium heat.

Melt 3 tablespoons of butter in a large pot, and add the onion, the garlic, and the bell pepper and saute for 3 minutes.

Heat 1 tablespoon of the butter in a large pot over medium heat.

Melt butter in a large pot over medium.

Melt 1/4 cup butter in a large pot over medium - high heat.

Heat butter in a large pot.

Method: Heat the olive oil or butter in a large pot.

Melt butter in a large pot over medium low heat.

Melt the butter in a large pot or Dutch oven over medium heat.

Now heat 2 tbsp olive oil or butter in a large pot and add the chopped onions and cloves of garlic.

Melt the butter in a large pot over medium heat.

For the filling 1 Melt 4 tablespoons of the butter in a large pot over medium heat.

Not exact matches

In a large soup pot heat the butter over medium - low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.

In a large pot, add olive oil and butter over low heat.

To make the creamed soup, in a large pot, melt 6 tablespoons of butter over medium high heat.

In a large pot, heat 4 quarts of water, the butter, and the kosher salt.

In a large pot or Dutch oven, melt the other 1 tablespoon butter over medium heat.

In a large heavy - bottomed skillet, pot or Dutch oven, heat the butter over medium high heat.

In a large pot, saute onions, garlic and herbs in the butter and olive oil until onions are translucenIn a large pot, saute onions, garlic and herbs in the butter and olive oil until onions are translucenin the butter and olive oil until onions are translucent.

In a large stock pot, heat the butter and sauté the onions over low - to - medium heat until they're translucent.

MELT butter over medium heat, in a large pot.

In a large dutch oven or heavy duty stock pot over medium heat melt the butter and oil and add the sliced onions.

In a large pot, melt butter over medium - low heat and then whisk in flouIn a large pot, melt butter over medium - low heat and then whisk in flouin flour.

In a large soup pot, melt the butter over medium heat.

In a large pot or dutch oven, melt 2 tablespoons of butter / oil.

Melt the butter or heat the oil in the bottom of a large pot over medium - high heat.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Sauté onion and garlic in butter and olive oil over a medium heat in a large Dutch oven or stock pot until translucent, about five minutes.

In a large Dutch oven (or heavy - bottomed pot), heat the butter over medium heat until it is lightly bubbling.

In a large pot, melt the butter.

Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat.

In a large pot, heat 2 tablespoons of the butter and the olive oil over medium - high heat.

Put the oil, butter and onions in a Dutch oven or large heavy pot set over medium heat and cook until the onion is translucent.

In a large pot, saute onion and butter until onions are lightly brown and caramelized, about 10 - 15 minutes.

In a large pot, heat 1 tbsp butter over medium heat and add thyme and roasted garlic cloves.

Heat the butter in a large soup pot over medium heat.

Directions: In a large pot, combine butterscotch ice cream topping, butter, salt and vinegar.

In a large pot on low heat, melt butter completely.

In a large pot over low heat, melt butter.

For cheese sauce, melt butter in large sauce pot, add flour and mix and cook for 1 - 2 minutes on low heat to make blonde roux.

Directions: Trim the outer leaves and stems from brussels sprouts / Add to a pot of salted, boiling water and cook until tender, about 5 - 6 minutes / Drain sprouts, cut in half or into quarters, and set aside / Melt butter or olive oil in a large skillet, add diced bacon or pancetta / Render bacon until browned, but not crisp / Remove bacon from the skillet and add onion to the pan along with two sprigs of thyme / Cook onions until soft, not browned, and season with salt / Turn to medium high, add the brussels sprouts and apples to the onion mix, cook and toss for several minutes, until sprouts and apples begin to brown / Return sautéed bacon to the pan, check for seasoning and serve.

1) In a large stock pot heat the butter on medium high heat.

In a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoninIn a large pot, over medium to high heat add butter, once butter has started to melt add in carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoninin carrots, cook for 1 - 2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoninin onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning.

Melt 6 tablespoons of butter in a large (4 - quart) pot and add the flour.