Sentences with phrase «garlic in oil until»

Saute ginger and garlic in oil until fragrant.

Sauté the pork along with the onions and garlic in the oil until the onions are soft.

Saute the onion and garlic in the oil until the onions are soft.

Sauté the onions and garlic in the oil until they are softened.

In a small pan, saute the garlic in oil until lightly browned.

Sautée minced garlic in oil until garlic is soft and golden, add in chopped fresh herbs or dried herbs or a mixture of both and coat in the sautéed garlic.

Sauté the onions and garlic in the oil until soft (about 5 - 6 minutes).

Saute onion and garlic in oil until cooked.

In a medium saucepan on medium - high heat, saute the onions, eggplant, red peppers and garlic in oil until the onions are translucent; stir occasionally to avoid sticking.

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

Saute the onion and garlic in the oil until browned.

In a saucepan, saute the onion, ginger, and garlic in the oil until soft.

In a large skillet, sweat the shallots and garlic in oil until translucent.

Sauté the onion and garlic in the oil until they are soft.Place all the ingredients, and the 1 cup of water, in a blender or food processor and puree until smooth.

Saute the onion and garlic in the oil until soft.

In a heavy saucepan, saute the onion and garlic in the oil until soft.

In a saucepan, saute the onion and garlic in the oil until soft.

Not exact matches

Saute the onions and the garlic in the remaining oil until soft.

Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma, at this point add in your whole blanched almonds and stir into oil and then add the water.

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

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

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

Once the sweet potatoes have cooked put the tomato puree, vinegar, garlic, spices and salt in a pot with some olive oil, heat for a minute or two until they're bubbling

In a blender, combine the chile, garlic, sour orange juice, lime juice, honey, and olive oil and puree until smooth.

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

Place the garlic and 2 cups of oil in a heavy casserole and roast covered in a 325 - degree oven until the garlic browns, about 45 minutes to an hour.

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

Just boil the stems with a couple of cloves of garlic until tender, then drain and whizz in the food processor with basil, walnuts, lemon and olive oil — goes beautifully on the superfood crackers

In a large pot, heat the vegetable oil and saute the onion, garlic, and carrots until the carrots are soft.

While the pumpkin is in the oven, heat oil in a skillet on medium heat and stir - fry the onion and garlic for 10 minutes until transparent and soft.

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

In a large, heavy - bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium heaIn a large, heavy - bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium heain olive oil, garlic, and onion and cook until soft and translucent over medium heat.

Sauté onion, garlic and shallot in olive oil until fragrant.

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.

Mince garlic and saute in 1 tablespoon of olive oil until lightly golden, on medium - low heat, stirring often.

Sauté the onion and garlic with 1 Tbsp olive oil in a large skillet over medium heat until soft and transparent.

Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).

Heat oil in pot and add onion, carrot, celery, and garlic, allowing them to sweat for about 5 until softened.

Based on other comments, made the following changes: sauteed the ginger, garlic and shallots (minced) in oil until fragrant.

1) Remove the chickpea skins by pinching chickpeas softly until their skins come off 2) Add de-skinned chickpeas, peeled and chopped garlic, olive oil, water and salt and blend in a blender 3) Garnish with paprika powder and serve with pita bread, tortilla chips, toast, etc..

To make dressing, whisk garlic, olive oil, balsamic vinegar, maple syrup, lemon juice, salt and pepper in a small bowl until smooth.

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

Roasted garlic and summer herb salt blend: Harvest the last of your summer herbs, basil, sage, thyme, whatever you have, dry until they can crumble at your finger tips Roast 3 - 4 cloves of garlic with a drizzle of olive oil When cool, remove from the skin and finely chop, it will be sticky at first Mix the roasted garlic with a few teaspoons of salt and set aside to dry Finely chop the dried herbs Mix in the chopped herbs with the garlic and salt until all the textures are combined Stir or run a knife through the mixture until all flavors are mixed well, set to dry some more, about 10 - 15 minutes When dry, place in a mason jar and keep close to brighten any meal all winter long

In a large pot, heat the olive oil, then add the onion, the garlic and the water and cook over low to medium heat until the onion and garlic are soft and golden.

In a heavy saucepan, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparenIn a heavy saucepan, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparenin oil until onions begin to turn transparent.

In a large sauté pan heat oil and sauté onions and garlic until soft, about 5 minutes.

While it's quickest to dump everything in the pot together, I prefer to take the time to saute the onion, celery, and carrot in the olive oil until the veggies begin to soften, then I add the garlic, saute for a minute more, and then add the tomato paste, which I saute until it's well incorporated and changes color.

In a large skillet, heat 2 tablespoons olive oil over medium - low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.

In a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon olive oil on low heaIn a large stockpot, sweat onions and garlic until translucent, soft and fragrant in about 2 tablespoon olive oil on low heain about 2 tablespoon olive oil on low heat.

In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher salt and freshly ground black pepper.