Sentences with phrase «garlic in butter about»

Cook chicken and garlic in butter about 6 miutes, turning once, until chicken is brown.

Not exact matches

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes.

Sauté onion and garlic in butter and olive oil over a medium heat in a large Dutch oven or stock pot until translucent, about five minutes.

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.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

1 medium cauliflower (about 2 pounds) 1/4 c extra virgin olive oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive oil until golden brown 1 1/2 tsp minced fresh rosemary

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.

- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.

Cook onion in remaining tablespoon butter until tender, stir in garlic and thyme for about a minute and mix it all into the porcini mixture.

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.

4 bone - in pork chops, about 1 inch think fresh ground salt and pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream

I sauteed 1 rib chopped celery, 1/2 chopped onion and 1 large garlic clove, minced, in about 3 T butter.

Sauté the garlic and mushrooms in butter in a large pan for about 4 minutes.

Heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes.

1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutesIn a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutesin the butter until the onion is softened (about five minutes).

Meanwhile, in a large, nonstick skillet over medium - high heat, combine BUTTER and OLIVE OIL, heating until butter melts; add SHALLOT and GARLIC; sauté until slightly tender (about 3BUTTER and OLIVE OIL, heating until butter melts; add SHALLOT and GARLIC; sauté until slightly tender (about 3butter melts; add SHALLOT and GARLIC; sauté until slightly tender (about 3 min).

Preheat the oven at 400F / 200C In a separate small pot, melt the butter add the garlic and heat for about 1 minute.

Place chorizo in a 12 inch non-stick skillet over medium heat and cook until no longer raw, about 5 minutes; stir in butter, onion, garlic, poblanos and hominy; cook until tender.

Add another tablespoon of the White Truffle Butter into the same saute pan, add the mushrooms and shallots, sprinkle with garlic powder (or add fresh garlic in the last 2 minutes of cooking) and cook for about 5 - 7 minutes until soft and cooked through.

Add the sage and garlic, and cook, whisking continuously, until the butter begins to bubble, and golden brown flecks begin to form in the bottom of the pan, about 5 - 8 minutes.

It's really too easy to open up some store - bought pasta or ravioli (Trader Joe's portobello mushroom and cheese here), top it with a simple garlic butter sauce, quick sautéed Spring veggies, and crumbles of tangy goat cheese, and call it dinner — all in about twenty minutes.

In a large pot, melt butter over medium heat and saute the chopped onions and garlic for about 5 minutes, until translucent.

Sweat the garlic in the butter, without any color, until it begins to soften, about 5 minutes.

Cook garlic, butter, and 1/4 cup oil in a small saucepan over medium, stirring occasionally, until garlic is soft but not brown, about 2 minutes.

In a large pot, combine the water, turnips, butter, garlic, and salt and boil until the turnips are soft, about 30 minutes, adding water if needed.

Cook minced garlic and shrimp in olive oil and butter for about 2 minutes on medium heat, occasionally stirring, without burning.

I added about a tablespoon of worcestershire sauce to the meat mixture and sauteed the onions in a little butter and garlic just for a...

1 cup of cracked wheat (soak in water about 30 mins) 1 potato 2 to 3 big pieces of boneless chicken 1 clove of garlic, chopped 1/2 teaspoon of black pepper (optional) pinch of salt (unsuitable for younger babies — read more here) 2 cups (16 fl oz) of milk 1 cup (8 fl oz) of water 1 tablespoon of butter

Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft.

In large sauté pan (with tall sides) or stock pot, melt butter and saute onion and garlic until softened, about 3 minutes.

However, I am loving being able to cook more of a French style and not feeling guilty about it (I just love to cook in butter with fresh garlic).

To stir - fry the greens, heat a touch of butter or fat in the pan, add garlic and cook until fragrant for about 30 seconds.

I have seen some garlic shrimp dishes that use about 3 - 4 times the amount of butter I used, but there is no need in my opinion.

In a large stockpot set over over medium heat, melt 1 tablespoon butter and add chopped onions then brown for about 4 minutes and add minced garlic and continue to cook for 1 minute.

There are many items that are even more harmful than most even know about (like the artificial sweetener Xylitol found in many sugarless peanut butters, mints and gums), and others where the dangers are purely dose dependent (like chocolate, certain nuts, raw onions and garlic, avocados and many flowers, such as poinsettias).

Cold not - sesame noodles: Combine about a half - cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor.

Saute onion and garlic in melted butter until translucent, about 5 min.

INGREDIENTS Handful of snow peas or edible - pod peas Stock vegetables: 1 celery rib, 1 large carrot, 1 garlic clove, handful of parsley, handful of leek greens, asparagus stalks, all chopped, optional Sea salt 9 or 10 small fresh turnips (about 3⁄4 pound or 2 cups) 12 radishes 1 tablespoon butter 1 bay leaf 2 bushy thyme sprigs or 1⁄4 teaspoon dried 1 cup leeks, sliced in 1⁄4 - inch rounds and rinsed (about 4 small leeks) 4 green garlic cloves, thinly sliced 8 asparagus spears, peeled and the top 3 inches sliced off 1 ⁄ 2 pound fresh peas, shelled, or 1 ⁄ 2 cup frozen 1 tablespoon minced parsley 1 tablespoon chopped tarragon or chervil