Sentences with phrase «garlic in a large saucepan»

Boil the water, bouillon cubes, and garlic in a large saucepan then stir in the quinoa and reduce the heat to medium low.

Not exact matches

Heat the oil in a large saucepan and saute the chiles, onion, and garlic until the onion is soft, about 7 minutes.

Heat oil in a large saucepan and add garlic and cook until fragrant but not browned.

Transfer the ginger, garlic, and any liquid remaining in the saucepan to a large shallow pan and whisk in the soy sauce, lime juice, sugar, and sesame oil.

Dice the onion and fry in a large saucepan, then crush the garlic and also add to the pan.

Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning.

In a large saucepan, sauté garlic, celery, carrots and scallions for 3 - 5 minutes in oil over medium heIn a large saucepan, sauté garlic, celery, carrots and scallions for 3 - 5 minutes in oil over medium hein oil over medium heat

In a large saucepan over a medium to low heat, gently fry leeks, garlic, chilli and paprika in the olive oil until leeks are soft, around 10 minuteIn a large saucepan over a medium to low heat, gently fry leeks, garlic, chilli and paprika in the olive oil until leeks are soft, around 10 minutein the olive oil until leeks are soft, around 10 minutes.

Heat the oil, garlic and red pepper flakes in a large saucepan over medium heat.

Meanwhile, put the sweet potatoes, thyme, garlic, and a teaspoon of salt in a large saucepan with cold water.

Combine onions, garlic, thyme, and bay leaves in a large saucepan.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

In a large saucepan, medium heat, cook garlic, onion and carrot until onions are softened.

In a stockpot or large saucepan, warm the olive oil over medium heat for a minute, then add the garlic.

Heat the olive oil in a large, heavy saucepan over medium heat, then add the onion, shallots, garlic, and salt.

In a large saucepan, combine the tomato sauce, vinegar, tomato paste, honey, molasses, liquid smoke, salt, smoked paprika, garlic powder, onion powder, cinnamon, and chili powder.

In a large saucepan, sautee the onion and carrots until they start to soften, add in mushrooms and garlic and cook for about 5 minuteIn a large saucepan, sautee the onion and carrots until they start to soften, add in mushrooms and garlic and cook for about 5 minutein mushrooms and garlic and cook for about 5 minutes.

In a large saucepan, cook the olive oil, onion and garlic over medium heat for about 10 minutes until the onion begins to soften.

For the grits, combine the water, garlic, and salt in a large saucepan and bring to a boil over high heat.

Heat the oil in a large saucepan, add the onions, ginger and garlic and sweat for 5 minutes, until soft but not coloured.

In large skillet or saucepan, combine kale, shallots, garlic, 1/2 cup non-dairy milk and sea salt.

Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan.

Heat oil in a large saucepan and add chopped onion and garlic.

In a large saucepan, combine the sausage, pepperoni, marinara, tomatoes, onion, mushrooms, olives, oregano, garlic powder, and salt.

In another large saucepan, heat the olive oil into medium heat and add the onions and garlic.

In a large saucepan over medium - low heat, add the olive oil, smashed garlic and crushed red pepper flakes.

Melt 1 tablespoon butter in large saucepan over medium heat; add onion and garlic.

In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionallIn large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionallin olive oil, covered, over medium - low heat for 10 minutes, stirring occasionally.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisin cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisIn a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

In the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepaIn the meantime, sweat onion, carrot, celery, shallots, and garlic in 1/2 stick of butter in a large saucepain 1/2 stick of butter in a large saucepain a large saucepan.

Heat the olive oil in a large saucepan and add the sweet potatoes, onion and garlic.

In a large saucepan or Dutch oven over moderately low heat, cook the garlic in the olive oil until golden, about 3 minuteIn a large saucepan or Dutch oven over moderately low heat, cook the garlic in the olive oil until golden, about 3 minutein the olive oil until golden, about 3 minutes.

In a large saucepan or Dutch oven with a lid, cook garlic, anchovies and chili flakes in a glug of olive oil over medium heat until fragrant and the anchovies start to break down, about one minutIn a large saucepan or Dutch oven with a lid, cook garlic, anchovies and chili flakes in a glug of olive oil over medium heat until fragrant and the anchovies start to break down, about one minutin a glug of olive oil over medium heat until fragrant and the anchovies start to break down, about one minute.

While the meatballs cook in the oven, add the olive oil to a large saucepan over a medium heat and sautee the minced onion and garlic with a pinch of salt and pepper.

Heat the olive oil in a large saucepan and sauté the onions, garlic and chilli for a few minutes until softened.

1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tendeIn a large saucepan, sauté the onion and red pepper in the margarine until almost tendein the margarine until almost tender.

In a large heavy saucepan over medium heat, combine coconut milk, brown sugar, curry powder, ginger, garlic, and chile paste.

Meanwhile, combine mirin, chili garlic sauce, agave nectar, brown sugar, ginger, lime juice and soy sauce in large saucepan.

Cut the onion and celery into large chunks and soften in a large saucepan with 2 tsp coconut oil and crushed garlic.

In a large saucepan, heat the olive oil and fry the onion, garlic, spices and herbs, until fragrant for about 5 minutes.

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

Make the garlic stock: In a large saucepan set over medium - high heat, add the water, garlic cloves, sage leaves and bay leaf and bring to a simmer.

For the cauliflower Alfredo sauce, place the cauliflower, garlic cloves, vegetable broth, and Heavenly Heavy Cream in a large frying pan or saucepan, and bring to a simmer over medium heat.

Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan.

Combine tomatillos, onion, garlic, and jalapeños in a large saucepan.

In a large saucepan, saute the onion and garlic for about 30 seconds until they're delightfully fragrant.

In a large saucepan, saute the onion, garlic, and fresh spinach in a tablespoon of butteIn a large saucepan, saute the onion, garlic, and fresh spinach in a tablespoon of buttein a tablespoon of butter.

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

Make the chicken - and - poblano filling: In a large saucepan, combine the chicken legs, onion, garlic, 5 teaspoons of salt, black peppercorns, cilantro and bay leaf.

Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large saucepan.