Sentences with phrase «garlic and pepper until»

Whisk olive oil, cider vinegar, orange juice, orange zest, honey, garlic and peppers until well blended.

Not exact matches

Add the onion, garlic, green pepper, habanero pepper and saute the mixture until the onion is wilted — about 3 to 4 minutes.

Next, add the peppers, onions, garlic, and mushrooms to the pan and saute until the onions become more translucent (about 2 - 3 minutes).

Add black beans, taco meat, bell peppers, chili powder, garlic powder, cayenne pepper, salt, and pepper and simmer for 15 minutes or so until peppers have softened and the flavors have had a chance to mingle.

1 avocado cubed, 1 garlic clove, 1/2 of a limes juice, 1/4 tsp of salt and pepper, 1 cup of sour cream - combine in a food processor until creamy).

This easy black eyed pea stew starts with andouille sausage and pork belly cooked until browned and crisped, then gets flavored with the Holy Trinity of Cajun cuisine: onions, celery, and green bell peppers, along with some leeks and garlic for extra flavor.

Once grits are ready, remove from heat and stir in gouda, garlic powder, pepper, green onion and 3/4 cup Cheddar until melted.

Meanwhile add rinsed and drained chickpeas, tahini, garlic, rest of the lemon juice, salt and pepper to a food processor and blend until completely smooth.

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.

Add bell peppers and onion to sausage and garlic, cook on low - medium heat until vegetables are tender, about 10 - 15 minutes.

Add the garlic, half of the tomatoes, honey, cayenne pepper, and cumin and raise the heat to medium and simmer until almost all of the liquid has evaporated.

I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!

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.

Add leek, onion, celery, pepper, jalapeño, pepper flakes, and garlic and cook, stirring and scraping up browned bits from the bottom of the pan until softened and lightly browned, about 10 minutes.

I used garlic powder, salt, pepper, no - salt - organic - everything - seasoning - that - isn't - any - good - until - you - add - salt - to - it, and a dash of Italian seasoning.

Sauté garlic and pepper flakes until garlic is lightly golden, 1 minute.

Now it's time to add your veggies - add the onion, celery, bell pepper, and minced garlic, stirring constantly until the veggies are soft, about 5 minutes.

Add the beans, coconut, cilantro, lime juice, garlic, curry paste, peppers, ginger, and salt to your food processor and process until smooth.

Add the garlic, oregano and crushed red pepper, and continue cooking until the onion is light golden in color, stirring often so the garlic doesn't brown.

To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge

Saute fennel, onion, mushrooms, garlic, peppers, dried thyme and rosemary, red pepper flakes and bay leaf for about 5 minutes, until the onions are translucent.

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.

WHISK together evaporated milk and eggs in a large bowl, then whisk in the flour, minced onion, garlic powder, black pepper, and red pepper (if using) until well blended.

Carrots, onion, yellow bell pepper, and red lentils are flavored with garlic and a dash of cayenne pepper and slow cooked until tender.

With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined.

To make dressing, whisk garlic, olive oil, balsamic vinegar, maple syrup, lemon juice, salt and pepper in a small bowl until smooth.

In a heavy saucepan, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent.

Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste.

Add garlic, red pepper flakes and turmeric and cook until aromatic, about 2 minutes.

In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher salt and freshly ground black pepper.

Using an electric or hand - held mixer beat the cream cheese, lemon juice, dill weed, onion powder, oregano, garlic, and a few grinds of pepper until light and fluffy.

For the cashew cream add cashews, tahini, juice of a lime, garlic, water, salt and pepper to a blender and blend until completely smooth.

Meanwhile, whisk together the broth, soy sauce, Worcestershire sauce, syrup, garlic, ginger, pepper flakes and 1 tablespoon corn starch until combined.

In a food processor, blend chickpeas, garlic, lemon juice, tahini, cumin, chili powder, salt, and pepper until smooth and combined.

Add garlic and red pepper; cook until garlic is soft and fragrant, about 2 minutes.

While the eggplant is roasting combine the lemon juice, salt, pepper, olive oil, basil and garlic in a blender and process until totally smooth.

Add the onion, bell peppers, chipotle, and garlic and cook, stirring, until they turn soft and golden brown, and chicken is cooked through, about 5 minutes.

Sauté the onions, celery, bell peppers, and garlic in the olive oil until tender.

When melted, whisk in the cornmeal until smooth, then stir in the pumpkin, turnip, bell peppers, onion, garlic, and tomato paste.

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.

Place the kefir, half of the diced red onions, garlic, pepper, chili flakes, turmeric, oregano, honey and salt in a blender and pulse until completely smooth and combined.

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.

Add zoodles, garlic powder, salt and pepper, Sauté for about 3 - 4 minutes, or until tender.

Add bell peppers, carrots, onions, garlic, salt and pepper to taste, and saute over medium heat until the onion is tender, about 5 minutes.

Add the onion, garlic, bay leaves and a touch of salt and pepper and sauté for 5 minutes until soft and translucent — you don't want this to colour too much.

In a medium bowl, mix together the tomato sauce, vinegar, garlic, chili powder, cumin, oregano, sugar, salt and pepper until thoroughly combined.

Filling: 3 medium sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh minced parsley Garlic salt or powder to taste Onion powder to taste Coarse sea or kosher salt to taste Freshly ground black pepper to taste

Add the onions and cook until translucent, then add the garlic, poblano, tomatillos, cumin, salt and pepper.