Sentences with phrase «cook onion»

Followed suggestions to cook the onion until softened in the butter.

Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes.

Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.

Meanwhile, heat the olive oil in a pan over medium heat and cook the onion for 3 — 4 minutes or until it begins to soften.

Cook onion and garlic in butter until softened.

Cook the onion in oil in a large saucepan until softened.

Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes.

® It's Vegan in large nonstick skillet over medium - high heat and cook onion, stirring occasionally, until softened and light golden, about 15 minutes.

Cook onion and carrots for about five to six minutes until they are soft.

1 Teaspoon salt Cook the onion and the garlic in a little oil (whatever kind you like) until they soften on medium low heat.

Cook the onion on a medium heat until has soften and start to caramelised.

Cook the onion with the remaining garlic in 2 tablespoons oil in a large heavy skillet over medium - high heat, stirring occasionally, until browned, about 6 minutes.

Cook the onion for 5 - 7 minutes.

Cook onion for 5 - 7 mins or until lightly caramelised.

Cook onion in remaining 2 tablespoons in oil in a large, heavy stockpot over medium heat until softened, about 5 minutes.

Keeping the heat at medium - high, cook the onion for 4 - 5 minutes, stirring every now and then.

Some recommendations would be: - add coriander powder / cilantro as this is «the» brazilian herb - cook onion and garlic first until slightly brown and add beans to it (after soaking them)- use pig feet, pig ear or / and nose.

In a large saucepan, cook onion in butter until soft but not browned.

In a big and well - loved saucepan, cook the onion and carrot over a medium to low heat in the oil for 15 - 20 minutes with the lid on, stirring occasionally.

Cook the onion.

First we're going to cook the onion.

At the same time the corn is steaming, cook the onion: set a skillet over medium - high heat.

Cook the onion until translucent, then add the garlic and red pepper flakes.

On medium heat place olive oil in a small sauce pan and cook onion, garlic, and ginger paste; cook until onion is translucent.

1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).

In a large stockpot, heat the oil, and cook the onion over medium heat until translucent, about 5 minutes.

In a saute pan, drizzle olive oil and cook the onion and carrot for about 10 minutes.

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron).

Cook onion in oil till tender, about 3 - 5 minutes.

Step # 5: Heat pan with butter and cook the onion and ground turkey with the spices until fully cooked.

Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

Cook onion (peeled, quartered, and thinly sliced) in Gold Label Virgin Coconut Oil, on medium heat, for one to two minutes, or just until they are limp.

Cook the onion and remaining 2 cloves of minced garlic in a splash of water until soft.

Cook the onion, stirring often, until soft and translucent, about 3 minutes (if the onion begins to brown, reduce the heat to medium - low).

In a dutch oven, cook onion, garlic, oregano and crushed red pepper in 1 tablespoon oil.

Cook onion, bell pepper, and garlic until slightly translucent.

Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened.

Cook onion in 1 Tbsp olive oil until soft.

Cook onion, oregano, and sugar in butter in a 6 - to 8 - quart heavy pot over medium - low heat, stirring frequently, until onion is softened, about 5 minutes.

Cook some buckwheat, cook onion, then turnips, then mix, roll, and bake.

If you use your dutch oven, cook the onion and potatoes in a couple tablespoons of coconut oil, until they're soft and light brown.

Cook the onion about 4 minutes, until it is softened and starting to brown around the edges (if it cooks too fast, turn down the heat a little).

Cook the onion, peppers, celery, and carrots for 6 or 7 minutes.

It means to cook the onion until it starts to brown and the natural sugars have come out.

In the reserved skillet, cook the onion and garlic in the chicken drippings over medium heat until softened, 7 minutes.

Cook onion until translucent and quite soft.

Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes.

Fry some pancetta cubes (or bacon) till crispy, then take them out to drain and cook some onion, garlic and mushrooms in the remaining fat.

We eat spaghetti with «meat sauce» (basically: cook an onion and some ground beef, drain, cook some garlic & red pepper flakes in the leftover fat, add a jar or two of tomato sauce — we like Classico because it's not sweet — toss in parmesan and Italian seasoning, and let it cook while you boil the noodles) «smashed» chicken (what we call chicken that's been beaten flat with my rolling pin and then cooked in the cast iron pan on really high heat), and homemade pizza pretty much every week.

Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.