Sentences with phrase «garlic in a small saucepan»

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium - low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

Combine the chile peppers, water and garlic in a small saucepan and let sit for 5 minutes.

Place butter and garlic in a small saucepan on medium heat and heat until butter is melted.

Combine pineapple juice, soy sauce, lime juice, cumin, oil, 1/4 teaspoon black pepper, and garlic in a small saucepan; bring to a boil.

Not exact matches

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 tendeIn a small saucepan, sauté onion and garlic in olive oil until clear and tendein olive oil until clear and tender.

Meanwhile, to make Miso Sauce: Combine miso paste, garlic, brown sugar, and 1/4 cup water in small saucepan.

In a small saucepan over low heat, warm 1/4 c. olive oil, garlic cloves, basil leaves and pepper flakes.

In a small saucepan, toss together the diced onion, olive oil, curry leaves, garlic, and 1 teaspoon salt.

In a small saucepan, heat the olive oil over medium heat and add garlic clove.

COMBINE garlic, pepper, fish sauce, sugar, orange juice, vinegar, and chile paste in small saucepan and bring to a boil.

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 small saucepan, heat a few tablespoons of olive oil over medium heat and add chopped anchovies and garlic.

In a small saucepan combine the oil and garlic, cook for about 2 to 3 minutes over medium heat.

Combine beef broth, chicken broth, garlic, and Chinese five - spice powder in a small saucepan over medium heat.

When you have about 5 minutes left on the baking / roasting time of your tofu, combine all soy honey garlic sauce ingredients in a small saucepan and heat over medium until thick and bubbly.

In a small saucepan over medium high heat add the sesame oil, garlic and ginger.

In a small saucepan over medium low heat, cook reserved marinade until garlic is soft, about 5 minutes.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

Meanwhile, cook garlic and oil in a small saucepan or skillet over medium - low heat, turning garlic once, until golden brown and very fragrant, 5 — 7 minutes.

In a small saucepan, simmer the wine, garlic, celery seeds, allspice, salt, and cloves for about 10 minutes.

Put the mustard, broth, maple syrup, hot sauce, garlic powder, onion powder, red pepper flakes and pepper in a small saucepan and stir to combine.

In a small saucepan, combine the garlic cloves and 1/2 cup of the olive oil, and cover with foil.

Heat oil in a small saucepan over low heat; add garlic and cook, stirring, until fragrant and barely golden, about 5 minutes.

In a small saucepan, add quinoa, paprika, minced garlic and water.

In a small saucepan, whisk the coconut aminos, potato starch, honey, and garlic together.

In a small saucepan, mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic over medium heat.

Make the garlic butter: In a small saucepan over medium - low heat, melt the butter.

Mix 3/4 cup water, sugar, vinegar, chili garlic paste and salt in a small saucepan and bring to a simmer over medium - high heat; reduce heat to medium and simmer for about three minutes.

Put the olive oil in a small saucepan, add the olive mixture, and stir over low heat, until the garlic is aromatic, a minute or so.

In a small saucepan, add the sesame oil, ginger and garlic, and cook for 2 minutes.

I used 1 / 3rd cup of cream and 1 cup of 2 % milk, 1 tsp thyme and 1 tsp of tarragon, 2 garlic cloves minced in the small saucepan.

In a small saucepan combine grapeseed oil, 2 thinly sliced scallions, garlic, star anise pods, crushed red pepper, and ginger.

In a small saucepan, combine black beans, garlic clove, cilantro, and a pinch of salt.

Make the beef butter: In a small saucepan over medium heat, combine the beef fat, garlic, rosemary, thyme and bay leaf.

Place in small saucepan with 1/4 cup olive oil and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden, 5 minutes.

In a small saucepan, add butternut squash, cashews, garlic and 1 tablespoon salt.

In a small saucepan over medium - high heat, combine the sugar, vinegar, salt and chile - garlic paste.

Place garlic, white wine and a squeeze of lemon juice in a small heavy - based saucepan and simmer for 2 - 3 minutes to burn off the alcohol.

Put the quinoa and water or broth in a small saucepan, add 1 clove smashed garlic and sprig of rosemary (if using), and bring to a boil.

In another small saucepan combine the tamari, coconut sugar, ground ginger, garlic powder, and 1/2 cup water.

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.

Place smashed garlic cloves and olive oil in a small saucepan over medium - low heat.

While the potatoes are cooking, in a small saucepan add the milk, olive oil, 1 tablespoon butter, and garlic.

In a small saucepan, toss in the olive oil, garlic, shallot, and anchovieIn a small saucepan, toss in the olive oil, garlic, shallot, and anchoviein the olive oil, garlic, shallot, and anchovies.

In a small saucepan, place 6 cloves garlic and 1/2 cup milk; heat over low heat while the potatoes cook, stirring, occasionally (do not allow to boil).

Combine oil and 1 1/2 tablespoons minced garlic in a small skillet or saucepan.

In a small saucepan combine olive oil, garlic, chilli and lemon rind.

While the squash is roasting, combine the apple cider, vinegar, shallots, garlic, and ginger in a small saucepan and bring to a boil over medium - high heat.

1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup of water, cover, and bring to a boil.

While Brussels sprouts are roasting in a small saucepan add coconut aminos, maple syrup, orange juice, garlic, ginger and red pepper flakes and cook over medium heat, stirring occasionally until liquid reduces by half and thickens, about 8 - 10 minutes.