Meanwhile, saute onion and
garlic in oil over medium - high heat for a few minutes.
Saute the onion and
garlic in the oil over a low heat until tender.
Saute the spring onion, ginger, chilli and
garlic in the oil over high heat for two to three minutes.
Not exact matches
Peel and finely slice the
garlic, then cook it
in a glug of olive
oil over a medium heat for a few minutes.
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.
Place vegetables and
garlic in a single layer on a baking sheet and drizzle with
oil; sprinkle cinnamon
over and scatter cinnamon sticks around.
Put them
in a bowl, drizzle olive
oil,
garlic and salt
over them and set aside.»
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 hea
In a large, heavy - bottomed pot, add
in olive oil, garlic, and onion and cook until soft and translucent over medium hea
in olive
oil,
garlic, and onion and cook until soft and translucent
over medium heat.
We served these
over pasta tossed
in a simple
garlic and olive
oil sauce, and it was truly delicious.
In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minute
In a medium nonstick skillet, sauté
garlic and scallions
in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minute
in olive
oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.
Heat
oil in large pot
over medium - high heat; add sweet potato, onion
garlic and salt.
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).
3 Sauté onions and
garlic: Preheat oven to 350 degrees F. Heat 4 tablespoons of the
oil in a large skillet
over medium heat.
In a deeper skillet, heat 1 TBSP olive
oil and saute onion,
garlic, and celery
over medium heat until vegetables are tender.
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 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 small saucepan
over low heat, warm 1/4 c. olive
oil,
garlic cloves, basil leaves and pepper flakes.
In a large skillet
over medium heat, combine the lemon juice, zest,
oil and
garlic.
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, deep skillet, heat coconut
oil over medium high, and add onion,
garlic and ginger.
In a large saucepan, sauté garlic, celery, carrots and scallions for 3 - 5 minutes in oil over medium he
In a large saucepan, sauté
garlic, celery, carrots and scallions for 3 - 5 minutes
in oil over medium he
in oil over medium heat
Brush
garlic oil (warm 2/3 cup olive
oil, 1 minced shallot, 1 minced
garlic clove, and 1 sprig fresh thyme
in a pot set
over medium - low heat for 10 minutes)
over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the
garlic oil.
In a large skillet,
over medium to high heat, add the olive
oil and
garlic and cook until fragrant, about 1 minute.
Meanwhile, sauté
garlic in olive
oil over medium heat for 1 minute.
In the same pan heat 2 tablespoons
oil over medium - low heat and saute the
garlic 1 minute.
Mix the coriander, cumin, turmeric, lemongrass, shallot,
garlic, galangal, chili, lime, fish sauce sugar and
oil and marinate the cauliflower
in the mixture
in the fridge for 30 minutes to
over night.
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 minute
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 minute
in the olive
oil until leeks are soft, around 10 minutes.
Chop the onions and
garlic and begin heating
oil over a medium heat
in a large heavy bottom pot.
In a pan heat
oil over medium heat and add
garlic and onion.
I saute a diced onion & a cup or so of celery, incl leaves,
in grape seed
oil, add
garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow
in the oven and eat it
over rice, for two days.
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.
Heat the
oil,
garlic and red pepper flakes
in a large saucepan
over medium heat.
In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon of
oil (I used coconut
oil, you can use the
oil of your choice)
over medium heat and add the sweet potato and
garlic, stirring together with the
oil to coat.
Heat another tablespoon of
oil in a sauté pan
over medium heat; cook shallots and
garlic for approximately 5 minutes until soft and golden (be careful not to burn!).
Then I mixed the olive
oil, balsamic, white wine,
garlic, and brown sugar
in a sauté pan and warmed it
over medium heat.
Place the
garlic and 5 Tbsp of olive
oil in a saucepan and cook
over medium heat until the
garlic is golden brown.
Use a couple spatulas to lift the spinach and turn it
over in the pan so that you coat more of it with the olive
oil and
garlic.
You know, some olive
oil,
garlic, oregano, and this marinara sauce
in pan for 5 minutes... then
over a bowl of fettuccine... means dinner is ready!
Sauté the
garlic in 1.5 tablespoons of the olive
oil over medium heat until nice and fragrant.
In a small saucepan, heat the olive
oil over medium heat and add
garlic clove.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive
oil 70g diced chorizo 1/2 large onion, thinly sliced
in half - moons 2
garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the
oil in a large nonstick frying pan
over high heat.
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.
While the water comes to a boil, heat the extra-virgin olive
oil in a large skillet
over medium to medium - high heat, add the
garlic and onions, soften a few minutes then stir
in chard to wilt.
Directions: Using a mortar and pestle, or a small grinder, mix
garlic, ginger and half of the peanut
oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside /
In a sauce pan, heat the other tablespoon of
oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce
over winter and spring veggies, sprinkle with chives.
Heat olive
oil in a large deep skillet
over medium - high heat and stir - fry
garlic and mushrooms for 1 - 2 minutes.
The skin can be brushed with olive
oil to retard burning but
in this case I simply smeared the remaining
garlic butter
over the skin.