Sentences with phrase «garlic and saute over»

Add the garlic and saute over medium heat until the garlic is lightly browned.

When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes.

Not exact matches

Heat a Dutch oven or stockpot over high heat and add the oil; when hot, reduce the heat, add the onion and garlic and saute until soft.

Heat the oil in a heavy skillet over medium high, add the garlic, chile, and onion and saute until soft.

Add onion, garlic, celery, and sweet potato, and saute over medium heat for about five minutes.

In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.

SAUTE onion and garlic in butter 5 minutes in a large skillet over medium - high heat.

In the same pan heat 2 tablespoons oil over medium - low heat and saute the garlic 1 minute.

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

Meanwhile, add chopped onions and minced garlic to a sauce pan with coconut oil and saute on stove top over medium heat for 3 - 4 minutes or until onions are translucent and garlic begins to brown.

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.

Heat up the coconut oil over medium heat, add the onions or shallots, saute for a few minutes until they are translucent, and then add the garlic.

In a medium Dutch oven over medium heat, saute onion and garlic until tender, about 3 minutes.

In a medium saucepan melt the butter over low heat, add the garlic and saute 1 - 2 minutes.

While bread cubes are toasting, saute the onion, celery, and garlic in the oil for about 10 - 15 minutes over medium / high heat or until translucent and nicely browned

Heat a large Dutch oven coated with cooking spray over medium - high heat and saute the onions and garlic 1 minute or until fragrant.

Saute over medium - low heat until the onions and garlic are soft and translucent, about 8 - 10 minutes.

While the potatoes are cooking, toss the minced garlic into a small frying pan and saute them over medium heat.

Kale and other hardy bitter greens often get sauteed with bacon, garlic, and chili flakes and then served over polenta or pasta with a couple of fried eggs and sometimes some cheese on top.

Saute your onion and garlic for about 5 minutes with a little oil over medium heat, stirring occasionally.

In a frying pan over medium heat, saute zucchini, squash, bell pepper, garlic, olive oil, and broccoli until they are soft.

Heat a heavy skillet over medium heat, add the oil and when hot, add the onion and garlic and saute until they are soft.

Heat a saucepan over a medium heat, add the remaining oil and when hot, add the onion, garlic, and another tablespoon of pimentón and saute for about 2 minutes.

Heat the butter in a saucepan and saute together over medium heat the green chile, serrano chile, garlic, onion, tomatoes, and cilantro for about three minutes, stirring occasionally.

In a medium - sized skillet over medium heat, saute the onion and garlic until they soften and start to brown.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

In a heavy skillet over medium heat, saute the onion and garlic in the oil until soft.

Saute over medium heat; onion, celery, green pepper in olive oil until soft, add in garlic and cook for five more minutes.

In an 8 - quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions brown.

In a skillet over medium heat, saute onions, garlic, and jalapeno with 1 - 2 tsp.

Quick Saute the spinach in a skillet over medium - high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and peSaute the spinach in a skillet over medium - high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pesaute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper.

In a heavy duty saucepan, heat the remaining olive oil over medium heat and add the chopped leek, 6 garlic cloves (minced), the thyme sprigs and saute until the garlic becomes fragrant but not brown.

Try something a litte fancier but super easy and quick to make with this sauteed garlic crab over squash puree.

In an 8 - quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of the olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes.

In a small frying pan, heat olive oil, add onion and fry over medium heat for 3 - 4 minutes, add garlic and cumin and saute for a minute more.

Beets with Olive Oil, Garlic & Parsley Slice beets and heat olive oil in well seasoned saute pan over medium heat.

In a large skillet over medium high heat, saute tomatoes and garlic in olive oil and butter with red crushed pepper flakes and thyme (use the sprig as well because the flavor is great).

In a 10» skillet over medium high heat, saute onions, garlic and jalapenos and cook until soft about 3 - 5 minutes

In a medium nonstick skillet, saute 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.

To prepare the filling, melt the coconut oil in a large skillet over medium heat and saute the chopped onion and garlic for about 5 minutes, until tender.

Heat a large saute pan over medium high heat, add the Onion and Garlic, stir frequently and add the Veg Broth a bit at a time just to prevent sticking.

Melt coconut oil in a soup pot or Dutch oven over medium heat and saute the onion and garlic until the onion is translucent, about 5 minutes.

Saute zucchini, onion, sausage, and garlic powder in olive oil over medium high heat.

In a saucepan, saute onion and garlic in olive oil over medium heat.

Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

I usually saute red peppers, spinach and garlic and then put it all over rice.

directions For Risotto: In a large saute pan over medium heat add olive oil, scallion whites, garlic and season with salt.