In a Lodge Pan, sauté onion and
garlic in butter until they start to sweat and turn a golden brown.
In a large soup pan (we like to use a Lodge pan for best flavor) saute onion and
garlic in butter until they sweat and start to caramelize.
Cook onion and
garlic in butter until softened.
Saute the onions and
garlic in the butter until soft, then add the chile.
Not exact matches
In a skillet, heat the
butter and saute the onion and
garlic until soft.
Cook and stir the
garlic, onion, celery, and carrots
in butter until tender.
In a large pot, saute onions, garlic and herbs in the butter and olive oil until onions are translucen
In a large pot, saute onions,
garlic and herbs
in the butter and olive oil until onions are translucen
in the
butter and olive oil
until onions are translucent.
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 brow
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 brow
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
1) Mince
garlic and chop parsley 2) Mix minced
garlic and chopped parsley with
butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread
garlic - parsley
butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices
in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh
garlic, parsley and
butter:
1) Put flour, salt, sugar and melted
butter in a mixing bowl 2) Pour
in warm water bit by bit, and knead dough
until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it
in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and
garlic finely, and saute onions
in a pan
until onions are caramelized, then add chopped
garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and
garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes of waiting time, bake
in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or
until the crust is golden brown)
In his version, Tyler slathers baguettes with
garlic - and basil - infused
butter and bakes them
until they are crusty and fragrant.
After first boiling them
in a pot of water you they are topped with a flavorful
garlic herb
butter compote and then finished off
in the oven
until nice and crispy!
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.
Prepare dressing by combining avocado, almond milk, lemon juice, almond
butter, chutney, pickled jalapeno, parsley, scallions,
garlic and sea salt
in a food processor
until smooth.
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
Cook the
butter over medium heat
until it starts to turn a nice hazelnut brown, remove from heat and mix
in the
garlic, thyme and lemon juice.
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.
Melt the
butter in a large saute pan and cook the cherry tomatoes with the
garlic until soft and pulpy.
1 Make the cheesy topping:
In a small bowl, mix the
butter and
garlic together
until smooth.
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.
While the waffles are cooking, sauté the onions
in some
butter, add some
garlic and sauté
until golden brown before throwing
in the chicken.
Smash one clove of
garlic and heat
until just sizzling
in an oven - proof frying pan along with 3 T olive oil & 1 T
butter.
Heat
butter and olive oil
in a large skillet and over medium heat; add onions and
garlic and sauté
until very fragrant soft.
Saute the
garlic and onions
in the oil or
butter until soft, then transfer to a soup bowl.
In a large pan, saute the onions, garlic, and ginger in the butter until sof
In a large pan, saute the onions,
garlic, and ginger
in the butter until sof
in the
butter until soft.
In a pan, saute the shallots, garlic, and thyme in the butter for a couple of minutes until soft but not browne
In a pan, saute the shallots,
garlic, and thyme
in the butter for a couple of minutes until soft but not browne
in the
butter for a couple of minutes
until soft but not browned.
Sauté the
butter,
garlic and onion
in a large pot over medium heat
until the veggies are starting to become tender.
Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each
Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted
butter Instructions:
In stock pot heat
butter until melted, add onions and sweat
until translucent.
In a large pan, saute the onions, celery, garlic, and chile in the butter until sof
In a large pan, saute the onions, celery,
garlic, and chile
in the butter until sof
in the
butter until soft.
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.
Directions: Bring a pot of salted water to a boil, add the lentils, reduce heat and cook
until tender, 15 — 30 minutes — check lentils periodically / When done, drain and set aside / Sauté
garlic, celery, carrots and onion
in olive oil for several minutes,
until translucent / Stir
in lentils, chicken broth and chopped herbs / Bring to a boil, add
butter, stir, adjust seasoning / Set aside and keep warm if serving immediately / If lentils are to be refrigerated for a day or two, hold the herbs and
butter, and stir them
in when ready to reheat and serve.
Joe Carroll of Brooklyn's St. Anselm and Fette Sau grills Chinese long beans
until they're lightly charred before tossing them
in garlic butter.
Mince the
garlic and sauté it with
butter in a deep saucepan over medium heat for 1 - 2 minutes, or just
until it's soft and melted, do not let it brown.
To make Spicy Peanut Sauce: Purée vinegar, peanut
butter, soy sauce, agave nectar, sesame oil, chili oil, and
garlic in blender or food processor
until smooth.
Begin by sauteing some onions and
garlic with
butter in a skillet
until caramelized, remove from pan and set aside, now make a roux
in same pan, meaning melt
butter, when melted add a little bit of flour or arrow - root so that is becomes like a paste, then add
in heavy cream, stir to incorporate, add back
in the onions and
garlic, then add
in shredded cheese, stir to melt it.
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.
Sliced mushrooms are sauteed
in butter with fresh
garlic until golden brown and sizzling then finished with a drizzle of, you guessed it, gluten - free tamari or soy sauce.
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 minutes
In a 2 1/2 quart saucepan over medium heat, cook the onion
in the butter until the onion is softened (about five minutes
in the
butter until the onion is softened (about five minutes).
In a mixing bowl, whisk together PEANUT BUTTER, SOY SAUCE, AGAVE NECTAR, RICE VINEGAR, SESAME OIL, GINGER, GARLIC, and RED PEPPER FLAKES; slowly drizzle in small amounts of WATER until pourable consistency is reached; set asid
In a mixing bowl, whisk together PEANUT
BUTTER, SOY SAUCE, AGAVE NECTAR, RICE VINEGAR, SESAME OIL, GINGER,
GARLIC, and RED PEPPER FLAKES; slowly drizzle
in small amounts of WATER until pourable consistency is reached; set asid
in small amounts of WATER
until pourable consistency is reached; set aside.
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 3
BUTTER and OLIVE OIL, heating
until butter melts; add SHALLOT and GARLIC; sauté until slightly tender (about 3
butter melts; add SHALLOT and
GARLIC; sauté
until slightly tender (about 3 min).
Place the peanut
butter, curry paste, coconut milk, sesame oil, soy sauce,
garlic, ginger, Sriracha and lime juice
in a bowl and whisk
until well blended.
Once
Butter has melted, add Onions,
Garlic, Carrots and Celery, then saute
until Onions become translucent -LCB- clear -RCB-
in appearance.
Brown off the bacon, mushrooms,
garlic and
butter until the bacon is cooked through and the mushrooms reduced
in size.
In a medium bowl, mix together the
butter, salt, thyme, pepper, lemon zest and
garlic until smooth.
Cook
butter,
garlic, lemon zest, and rosemary
in a small pot over medium heat, stirring occasionally,
until butter is melted.
When
butter is melted, add
in minced
garlic and stir quickly
until fragrant before placing shrimp
in a single layer
in the skillet (make sure they are evenly spread out).