Add
the garlic and cook over medium - low heat for 5 minutes; the butter should simmer gently but not brown.
Add the chicken strips to the onions and
garlic and cook over medium heat until cooked through, turning over as needed.
Add onions and
garlic and cook over medium heat until softened, about 5 minutes.
Add the parsnips, sunchokes and
garlic and cook over moderate heat, stirring, until slightly golden, about 5 minutes.
Add
the garlic and cook over a medium heat, stirring for 2 minutes.
Add greens, onion,
garlic and cook over medium - high heat until leaves are wilted.
Add the onion, bell pepper, tomatoes, and
garlic and cook over medium heat for another 5 minutes.
My version of Turkish eggs involves a bowl of Greek yogurt, whipped together with some fresh dill and
garlic and cooked over a double boiler for a few minutes until it is warmed through, creamy, and luscious.
Not exact matches
Peel
and finely slice the
garlic, then
cook it in a glug of olive oil
over a medium heat for a few minutes.
Add the onion,
garlic, carrots, chilli
and sage
and cook over a low heat for 20 minutes until softened but not browned.
Start by chopping your
garlic and onion
and place them in a pan with a good drizzle of olive oil,
cook for 5 - 10 minutes
over a medium heat until soft.
In a large, heavy - bottomed pot, add in olive oil,
garlic,
and onion
and cook until soft
and translucent
over medium heat.
To make the sauce, add onions,
garlic and seasoning to a small saucepan
and cook over medium heat until fragrant
and the onions become translucent, 2 - 3 minutes.
In a large soup pot heat the butter
over medium - low heat
and cook the onion,
garlic and a dash of salt
and pepper 5 minutes, stirring often.
In a medium nonstick skillet, sauté
garlic and scallions in olive oil
over medium heat for about 3 minutes; add zucchini, salt
and pepper to taste
and cook about 4 - 5 minutes.
In a large skillet
over medium heat,
cook the ground beef,
garlic, chili powder, cumin
and salt
and pepper until beef is no longer pink.
While squash is
cooking in microwave, sauté the onion
and garlic in 1 tablespoon Cabot Salted Butter for 5 minutes
over medium - high heat in a large skillet.
Simply
cook up the ingredients as instructed by Julie,
and serve
over a bed of fragrant Della Jasmine Rice with Roasted
Garlic.
In a large pot, heat the olive oil, then add the onion, the
garlic and the water
and cook over low to medium heat until the onion
and garlic are soft
and golden.
Place onion
and garlic in a frying pan coated with
cooking spray
over medium heat for about 3 minutes, add ground meat / vegan option
and cumin
and cook until browned, about 10 minutes.
In a large skillet,
over medium to high heat, add the olive oil
and garlic and cook until fragrant, about 1 minute.
Grilled octopus
over squid ink pasta
and tomato
garlic sauce — twice
cooked, tender octopus, served
over spicy, squid ink spaghetti,
and the best tomato
garlic sauce — this recipe will knock your socks off with its frightfully delicious flavors, spooky looks,
and dramatic presentation, making it the perfect Halloween night dish.
Add the onion,
garlic, carrot, celery
and spices into a medium soup pot, drizzle with a teaspoon water
and cook (water fry)
over medium heat for 5 - 7 minutes, stirring frequently.
Sauté leeks
over medium heat for 5 minutes until softening nicely, add minced
garlic and cook for a further couple of minutes.
About 30 minutes or so before you're ready to start
cooking, get the charcoal going. While the charcoal is heating up, remove the pig from the cooler,
and rub all
over with the crushed
garlic.
In a 6 - quart heavy kettle
cook onion, shallot,
garlic, cumin, salt,
and pepper in butter
over moderate heat, stirring, until onion is softened
and beginning to brown.
1) Chop onions
and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan
over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add
garlic and chopped livers, frying livers until browned all
over and cooked throughout 6) Add in white wine
and mustard powder,
and salt & pepper 7) Process liver mixture
and 50g of remaining butter to get a smooth blended mixture 8) Add salt
and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Add
garlic and onions to pan
and cook over medium heat for 5 minutes or until slightly soft, season with salt
and pepper.
SAUCE: In a large nonstick skillet, add beef, onion peppers, chili powder
and cumin
and cook over medium - high heat until beef is browned
and crumbled (about 7 minutes) Add
garlic and cook for an additional minute.
Heat the olive oil
over medium heat, then add the
garlic and cook until fragrant.
Fresh carrots, zucchini,
and broccoli slow
cook in a
garlic parmesan sauce
and served
over fettuccine noodles - another Crockpot winning meal!
Heat a large sauté pan or skillet
over medium heat, add olive oil,
garlic, jalapeño, coming, cumin, chili powder,
and salt,
and cook for a minute to flavor the oil.
I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add
garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens
and cook it slow in the oven
and eat it
over rice, for two days.
In that same pan, still
over medium heat, add
garlic, onion, carrot
and celery to the pan to
cook.
Heat oil
and butter
over medium - high heat in a skillet until shimmering, then add the sliced
garlic and cook while stirring constantly, about 1 minute.
Add the carrots, onions, celery, leeks,
garlic, 1 tablespoon salt,
and 1 1/2 teaspoons pepper
and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
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!).
Place the
garlic and 5 Tbsp of olive oil in a saucepan
and cook over medium heat until the
garlic is golden brown.
Cook over medium heat until the vegetables are nicely caramelized, then add the garlic and cook for another 3 minu
Cook over medium heat until the vegetables are nicely caramelized, then add the
garlic and cook for another 3 minu
cook for another 3 minutes.
Add the shallots,
garlic, balsamic,
and salt,
and cook over low heat until the shallots are super soft, about 20 - 30 minutes.
Chickpea
and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2
garlic cloves, minced 200g
cooked chickpeas, rinsed
and drained salt
and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan
over high heat.
Add the shallots
and garlic and cook for about a minute
over medium heat.
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.
Cook the butter
over medium heat until it starts to turn a nice hazelnut brown, remove from heat
and mix in the
garlic, thyme
and lemon juice.
Heat butter in a 5 - 6 quart wide heavy pot
over moderately low heat until foam subsides, then
cook onions,
garlic,
and ginger, stirring, until softened, about 5 minutes.
Heat a drizzle of olive oil in a large pot
over medium - low heat, add minced
garlic and cook for 30 seconds.
2 1/4 cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons salt vegetable oil
cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves
garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
In a small saucepan combine the oil
and garlic,
cook for about 2 to 3 minutes
over medium heat.
This recipe couldn't be any more easy, throw the chicken in the
cooker after you lightly season it, mix up the maple
garlic mix, pour it
over, close the lid
and let it slow
cook away.
Heat a large Dutch oven coated with
cooking spray
over medium - high heat
and saute the onions
and garlic 1 minute or until fragrant.