Sentences with phrase «garlic after a minute»

Not exact matches

After passing through the market town of Aguacatán, where women in white - and - red huipiles sell everything from garlic to geese, I headed 45 minutes up a mountain to the village of Chex, where I found a cargo truck that had careened over the side of a road.

After a few minutes add the leek, followed by the garlic slices.

After 5 minutes, I dump in the minced garlic along with some cherry tomato halves and saute for 1 minute more.

After a quick steam in the microwave, you'll stir - fry it with onion, garlic, and ginger for about 5 minutes.

Remove the garlic cloves after 20 minutes, but let the sweet potatoes continue roasting.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Add garlic, and after about a minute, add oregano, and 1 cup water.

After the onion and carrots have cooked for 5 minutes (Step 4), add the minced garlic.

After 2 minutes, add eggplant, summer squash, sunflower seeds, garlic, oregano, and remaining 1/4 teaspoon salt.

After 2 - 3 minutes add garlic and a few pinches of salt.

And it all comes together in a just a few minutes (well, after you roast the garlic).

After cooking for 1 hour, lightly brush chicken with reduced garlic cilantro barbecue sauce and continue cooking for about 30 minutes or until the chicken is cooked to 165 degrees F.

After a minute or so, add the onion and garlic and cook until sausage is browned and onion is tender, stirring frequently and breaking the sausage into small crumbles.

After baking for about 10 - 12 minutes in 400 degree oven, you have some of the best tasting garlic bread you will enjoy all summer long.

In a large skillet heat one tablespoon olive oil on medium - heat, add the onion, cook for 2 - 3 minutes, then add garlic, after 1 - 2 minutes add the chicken.

After 5 minutes, add 1/2 cup of water, 2 1/2 Tbsp of soy sauce, 2 Tbsp of corn syrup, 1 - 1 1/2 Tbsp of sugar, and 1 Tbsp of minced garlic.

After 15 minutes, add turmeric powder, coriander powder, red chili powder, half of the onion paste, half of the ginger - garlic paste, 3 to 4 tablespoons of oil and salt to the mutton and mix well.

After I've added the kale and tossed it with the garlic and oo, I add a little water and cover to steam until tender (about 7 minutes).

After 5 minutes, add the minced garlic, garlic salt and Italian spices and toss until the evenly coated.

Add the shallots, and once they begin to become translucent, after about 2 minutes, add the garlic and sauté until fragrant, about 1 minute.

Meanwhile, thinly slice 2 cloves of garlic and thinly slice 2 large onions, heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the sliced garlic and onions to the pan, you want to mix this occasionally, after about 15 minutes, add a 1/4 teaspoon of white sugar (helps to caramelize the onions) and continue to mix occasionally, after 20 minutes season the onions with 1/2 teaspoon of dried thyme, sea salt and freshly cracked black pepper, mix everything together and transfer the caramelized onions to a plate and set aside

Let the cooked pizza rest for 5 minutes after being removed from the oven, then add the rest of the toppings: drizzle lightly with the garlic almond butter sauce (if using), then sprinkle with chopped fresh avocado and herbs.

To make the spicy tomato sauce finely mince 2 cloves of garlic, finely mince 1 small dried cayenne pepper and finely dice 1/2 of an onion, then heat a frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get's hot add the minced garlic and minced cayenne pepper, mix with the oil and immediately add the diced onions, cook for about 3 minutes, then add 1 1/2 cups of tomato puree, season with sea salt, freshly cracked black pepper, a pinch of white sugar and 1 bay leaf, mix everything together, after about 5 minutes add a 1/4 cup of white wine, mix it all together and lower the fire to a LOW heat

When making XO sauce, reduce heat to moderately low after adding onion, garlic, and chile to skillet and cook, stirring constantly, only 1 minute.

After 15 minutes, remove the garlic from the oven.

Roast the vegetables for 20 minutes turning the garlic and pepper after 10 minutes.

After a few minutes, add the garlic and layer on the vegetables and the herbs and chilli.

After cooking the onions and garlic for about 4 to 5 minutes add 2 roasted red bell peppers to pan and mix

Add in the onion and garlic after about 5 minutes.

After about 1 minute add in the garlic.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Using the same pan with the same heat, add the diced onions to the pan and mix with the oil, after cooking the onions for about 2 - 3 minutes add the minced garlic, mix and then add 1/2 cup of white wine and the juice of 1 lemon, then add 1/2 teaspoon of dried thyme, 1 tablespoon of fresh parsley, mix everything together and turn up the heat to a medium - high

After all the chicken is cooked, add the remaining 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes.

Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside

After 2 - 3 minutes, remove lid (be careful of the steam) and stir to combine wilted spinach, onion, and garlic.

Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

Roast, stirring squash occasionally after the first 15 minutes, until squash is golden and tender and garlic is tender, 35 — 40 minutes.

After 30 minutes simmering in a pot of water with a halved garlic head and a bay leaf, I have a pot full of soft beans with a delicate earthy flavor that is completely lost once they are canned.

After 5 minutes add the garlic and cook for another 2 - 3 minutes.

After your shallots and garlic have cooked for 15 — 20 minutes until very soft and lightly golden, it's time to add the good stuff.

After the onion is translucent, add the garlic and continue to sautà © for 2 minutes.

Make the recipe as listed below, but after the onions have finished sautéing, add 2 cloves of minced garlic to the pan and stir for a minute.

You can eat this straight away after it's done cooking — a mere 20 minutes or so, but if you have the restraint to stash this in the fridge overnight, the flavors of the rosemary and garlic will intensify and the shrimp will be that much more delicious.

After five minutes, add in garlic, italian seasoning, and red pepper flakes and cook for one minute til garlic is fragrant.

When the garlic is fork tender after about 40 minutes, remove from the oven and allow to cool slightly.

After 5 minutes, pour the oil mixture (scraping out the salt, pepper and garlic) into a small mason jar.

1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions

After roasting the sheet pan for 5 - 7 minutes, we dumped everything into the blender, added a half bunch of cilantro and a few cloves of garlic and pureed until combined.