Sentences with phrase «garlic and cook gently»

Add the onion and garlic and cook gently until golden brown, about 5 minutes longer.

Add the onion and garlic and cook gently until they begin to soften.

Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally.

Add onions and garlic and cook gently for a few minutes.

Not exact matches

Meanwhile, mix together the honey, soy sauce, ginger, garlic, coriander, lime juice and add to the pan with the cooked tofu and gently cook for 4 minutes.

Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute.

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

Toward the end of cook time add the pressed garlic to the saute pan and gently stir not letting the garlic burn.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Put a little sesame oil in a pan and add the shallots, garlic and ginger and gently cook for 2 minutes.

Add finely diced carrot and mushrooms to the onion and garlic mixture and sauté gently until the carrot becomes cooked and mushrooms brown and become dry (all their liquid cooks out).

Start making the soup by gently frying some onions, ginger and garlic for even more veggie goodness, add seasoning, carrots and butternut squash and cook until ready.

Gently cook, stirring occasionally, until the oil is fragrant and the garlic and crushed red pepper flakes are lightly toasted, about 10 minutes.

By the time the pasta is cooked and drained the tomatoes and garlic should have softened up and you can gently squeeze the garlic in the pan and remove the peel.

One of the most important sauces in Spanish cooking, Romesco is a smooth, gently spicy - sweet mixture of smoky roasted piquillo peppers, almonds and / or hazelnuts, garlic, and olive oil.

Gently cooking the garlic in oil mellows the flavor and tenderizes the cloves.

Heat a large pan until hot, then add the butter, sliced carrots and garlic and gently cook over a medium heat for 2 - 3 minutes.

Place some chopped garlic, minced rosemary, red pepper flakes and lemon zest in a cold pan with olive oil and cook gently for a few minutes, until the garlic starts to sizzle.

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

Add onion, garlic, and chili peppers; cook gently for 5 minutes.

Using a fork, mash squash and garlic gently into rice, stirring to mix well (you're not mashing the rice, but rather incorporating the cooked squash into it).

Chop the onion and sauté gently until soft, add the garlic, chopped and continue to cook for a couple of minutes.

Add onion, garlic, and chile and cook, stirring gently, until mixture stops steaming, about 3 minutes.

Add the garlic, chilies and cumin and cook gently for a further couple of minutes.

In another bowl combine corn, bell peppers, jalapeño pepper, red onion, 1 clove garlic, juice of 1/2 lime, and 2 tablespoons cooking sauce; mix gently.

Gently sauté the red onions and garlic for a few minutes then add the mushrooms and cook for a further 2 minutes or until soft.

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

In small skillet gently cook garlic and oregano in olive oil for 3 minutes, stirring.

Heat oil in a large saucepan and add garlic, ginger and onion cooking gently to soften.

Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.

1 Poach the chicken thighs, peppercorns and garlic in a large pan just covered with water and simmer gently, lid on, for 18 - 20 minutes until cooked through.

Add the ginger and garlic, stir, then cook gently for a further 10 mins, stirring occasionally.

Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft.

Gently fold in the cooked onion, peppers, garlic, diced green chiles (undrained), tomatoes (drained), cumin powder, chili powder, and cayenne pepper.

Add the garlic and cook over medium - low heat for 5 minutes; the butter should simmer gently but not brown.

Gently heat the 2 tablespoons olive oil in the pan, then add the onions, garlic and ginger and cook gently for 5 minutes until the onions are starting to sGently heat the 2 tablespoons olive oil in the pan, then add the onions, garlic and ginger and cook gently for 5 minutes until the onions are starting to sgently for 5 minutes until the onions are starting to soften.

5 Add the unpeeled garlic cloves to the pan, stir gently again, and cook for another 5 to 10 minutes (watching the temperature and making sure the garlic doesn't look burnt or the fries too dark), before testing a fry for crispness on the outside and tenderness on the inside.