Sentences with phrase «cook shallots»

Cook the shallots until they begin to turn golden, about 4 minutes.

Meanwhile, cook shallots in 1/2 cup vegetable oil in a small saucepan over medium - high, stirring occasionally, until golden brown and crisp, 8 — 10 minutes.

Meanwhile, cook shallots in vegetable oil in a small saucepan over medium - high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5 — 7 minutes.

Working in 3 batches and returning oil to 350 ° between batches, cook shallots until golden, about 1 minute.

Reduce heat to medium and cook shallots, cilantro stems, and finely chopped garlic in the same pot, stirring often and scraping up browned bits from the bottom, until shallots are golden, 5 — 7 minutes.

Reduce heat to medium - low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes.

Cook shallots until soft, 2 minutes.

I also ran out of olive oil after the crust so I used butter to cook the shallots instead.

I had to cook the shallots for several minutes to get them soft.

Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6 — 8 minutes.

I used bacon fat to cook the shallots, so that adds a little smokiness.

Cook shallots in butter in a 2 - quart heavy saucepan over moderate heat, stirring, until softened.

Heat another tablespoon of oil in a sauté pan over medium heat; cook shallots and garlic for approximately 5 minutes until soft and golden (be careful not to burn!).

2) Add a little oil to a pan and gently cook the shallots and garlic.

Cook shallots until softened, 3 to 5 minutes.

then cook shallots, stirring occasionally, until browned well, about 8 minutes.

Add ginger beer, soy sauce and red onion flakes to skillet with cooked shallots.

In a medium - size pot, cook the shallot in the olive oil for a few minutes, until softened.

Cook the shallot and onion until softened and caramelized, 15 to 17 minutes.

Set the cooked shallot aside with the pancetta.

Cook shallot and garlic, stirring constantly, in skillet for about 2 minutes or until golden brown.

Heat remaining tablespoon oil in wok over moderate heat until hot but not smoking, then cook shallot mixture, stirring frequently, until it begins to stick to bottom of wok, about 2 minutes.

Cook the shallot for 1 minute, then add the broccoli and cook for another 2 - 3 minutes, stirring it around occasionally.

Halfway cooking the shallots place the pastry in the oven and lightly cook for 8 minutes until it starts to puff up.

Cook shallot until softened, about 5 minutes.

In blender, add hot shallot canola oil, cooked shallots, roasted tomatoes (with juices), vinegar, paprika, cumin and lemon juice; blend until smooth.

Return skillet to medium heat and cook shallot, stirring, until golden brown, about 3 minutes.

Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes.

Cook shallot, stirring occasionally, until soft but without taking on any color, about 4 minutes.

Reduce heat to medium and cook shallot and mustard seeds in residual fat, stirring occasionally, until shallot is softened and mustard seeds are toasted, about 4 minutes.

Cook shallot until it softens and becomes translucent, about 5 - 6 minutes.

Cook shallot in 1 tablespoon butter / ghee in a 12 - inch heavy skillet over medium - high heat, stirring occasionally, 1 to 2 minutes.

In skillet, cook shallot in 2 tsp olive oil until soft.

Not exact matches

Add chicken sausage and incorporate into shallot mixture and cook for a couple minutes.

Cook until shallot softens, about 1 minute.

They are also excellent cooked with shallots and then mashed with fresh ricotta to make a spread for crostini.

Slow Cooker Beef Bourguignon — a classic rich French stew with red wine, shallots and mushrooms.

n a large pot, saute the shallot over medium - low heat - cook until soft, about 5 minutes.

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Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

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Add onions, carrots, shallots, garlic, celery, parsnip to pan and cook for 5 minutes.

After prep proceed to cook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook Aroborio rice in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot in butter for just a few seconds / Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lecook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of leCook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.

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2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh ground white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche

2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.

2 Cups cooked farro 1/4 Cup basil, chopped 2 Tablespoons extra virgin olive oil 4 Ounces mozzarella cheese, chopped 1 Tablespoon balsamic vinegar 1/2 Teaspoon sea salt 1/4 Cup chopped onion or shallot Fresh ground pepper to taste 2 Medium tomatoes, chopped

In a nutshell the base ingredients to create a thoran are finely chopped or grated vegetables tempered with mustard seeds and cooked with curry leaves, shallots or onions, freshly grated coconut and spices.

The basics behind lobster bisque is that you need to cook the aromatics, like onion, shallot, and garlic first, then add a little flour to thicken, add some liquid, and then blend it all together.

To make it clearer, I changed the recipe to have you make the lobster base before starting to cook the onion and shallot.