Sentences with phrase «garlic and cook just»

Add the garlic and cook just until fragrant, stirring often.

Add the garlic and cook just until it begins to color (about 15 to 20 seconds) and follow quickly with the tomatoes and kale.

Add the garlic and cook just until very fragrant, about 1 minute more.

Not exact matches

I love to roughly chop tomatoes, and toss them with a bit of fresh - cooked pasta and garlic in a sautee pan just enough to render some of their delicious juices.

Add carrots and bell peppers and cook for 3 - 4 more minutes, then stir in garlic and continue cooking for another 1 - 2 minutes until just beginning to brown.

Stick with Simple Food — Make a home - cooked meal, even if it's just a bowl of chili and a salad with garlic bread.

Add in the garlic and continue to cook until fragrant, just about another minute.

Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes.

I cook kale in a very similar way, but before I start I marinade the about two cloves of garlic, about the same amount of ginger finely chopped and a large peeled tomato, diced, in the juice of half a lemon, before throwing them all in just before the end (actually, I usually throw in some small prawns with them but I know that won't go down here...!)

Add in garlic and cook until garlic just becomes tender and fragrant, about 2 minutes.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

The most common way I prepare it is to make it into a pilaf, sauteing just a little onion & garlic in the beginning, cooking it in chicken broth, and topping it with toasted pine nuts or slivered almonds.

Just made my own version of this soup using beluga lentils, adding one clove crushed garlic to the lentils as they cooked with carrot and ginger.

All this bits and ends not enough for a complete recipe, you know how it feels when you have potatoes, but not butter, you have pasta but no sauce, or garlic but not oil sometimes your cooking just gets stuck.

Add the garlic and cook for 30 seconds, then add the leek / onions and cook for 1 - 2 minutes, until just starting to soften.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stcook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stCook together for another 10 minutes / Good stuff.

COOK»S NOTES: * If you prefer, and it's too warm, grill the eggplant in slices, cut it up afterward, and stir in fresh chopped tomatoes with just a tablespoon or so of minced onion — perhaps scallions — along with only half the garlic.

Add the garlic and cook for just one more minute.

Just buy beef cubes, cut them in half to shorten cooking time and marinate them for one hour in Teriyaki Sauce, honey, fresh ginger and garlic, orange juice, and olive oil.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Add the peppers and prosciutto to the skillet and cook for about 2 - 3 minutes or just until the peppers are tender and the prosciutto is a little crisp, add the garlic and cook for another minute.

Add the garlic and tomato paste, and cook until the garlic is fragrant (just 30 seconds or so), and stir into the other veggies.

To the same pan, add the garlic and spinach and cook just until wilted, about 1 to 2 minutes.

Add garlic and a dash of salt, then cook for another moment just to take the edge of the garlic's flavor.

Just a matter of cooking up your pasta and spinach and combining with some fresh herbs - I went for basil as that's what I had on hand - and the quick almond feta which is simply: blended ground almonds, lemon juice, garlic, salt, water + a little olive oil, then baking it in the oven for 30 mins.

Just before cooking, sprinkle the fish with garlic salt, pepper, and salt, and press the fresh garlic onto the fish.

While everything is cooking, combine all of the ingredients for the Quick Hummus Spread into a small food processor, starting with just one clove of garlic, and blend until smooth.

Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes.

I've developed the habit of prepping and storing sugo di pomodoro (i.e. with onions, carrots, celery, garlic, herbs, etc) instead of just simple passata; it always comes in handy when too tired to cook (just toss it with some zucchini noodles and dinner is instantly ready) and it stores divinely for months if the jars are properly sterilized.

Cook just until garlic softens, then add 4 cups peeled, diced and cubed potatoes.

Put the onion and garlic in first with a little olive oil until just browned, then added everything else and cooked until the potatoes were tender.

Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork Chops with Fresh Blackberry - Pinot Noir Sauce by Dinners for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili in Red Wine by Forkable Braised Chicken Legs with Olives and Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated for one night with red wine and soy sauce, and just grill it!!!

Add the garlic and shallots and cook just until they begin to develop a golden color, about 2 minutes.

Add the garlic and cook until just fragrant.

Anyway, to build the bowls just put one cup cooked rice (or whatever grain is your favorite — I used brown jasmine rice) in a bowl and add 1/4 of the sesame kale and 1/4 of the chili garlic tofu pieces.

Love the idea of cooking the garlic and ginger before hand... I'm sure that just heightened the flavors even more!

Add the garlic, cook for about a minute just until fragrant, and stir in the greens.

I found the recipe at Closet Cooking and made a few tiny changes, adding just a little more garlic and onion, which I've noted in the recipe.

* I remove the garlic and onion after cooking for digestion purposes since I don't tolerate them, but if you digest these ingredients fine then just chop them up and leave them in the recipe.

After the rice is toasted, add the minced garlic and cook for just about 30 seconds while stirring so the garlic doesn't burn.

When the tomatoes blister and pop, add the garlic and cook until fragrant and just beginning to brown, at least one minute.

Case in point: Garlic chips are sweet and nutty when cooked just right, but let them go just a little too long, and they become burnt and acrid.

You are lucky to have a dad to cook and clean, I don't have that, but I do have a terrific hubby who does just that, and he makes the garlic bread too, I will surely pass this procedure to him, I can't wait to try it!

Add garlic, spinach, and salt and cook until spinach is just wilting, about 2 minutes.

Cook the garlic cloves and butter just until melted (don't brown).

Cook until butter melts, then add the the garlic - pimenton and cook for a few minutes, just until garlic is translucCook until butter melts, then add the the garlic - pimenton and cook for a few minutes, just until garlic is transluccook for a few minutes, just until garlic is translucent.

Just before they are done, add the minced garlic and cook for another minute more to remove the raw taste from the garlic.

Simply heat the oil, sauté the garlic until golden and fragrant, and cook the greens in the garlicky oil until just wilted but still vibrant, between thirty seconds and a minute or two, depending on your green of choice.

When mushrooms are just beginning to brown, add garlic and cook until fragrant, just a minute.