Sentences with phrase «garlic over low»

For the dressing: In a large skillet, heat the olive oil and garlic over low heat so that the garlic slowly infuses the oil, about a minute.

Cook the garlic over low heat until completely tender and golden brown, about 1 hour.

In a large saucepan, heat the oil and garlic over low heat, stirring until the garlic begins to soften and turn golden, about 15 minutes.

Add 1/2 tablespoon olive oil into a large skillet on medium heat and sauté the minced garlic over low heat until softened and fragrant but not browned, about 2 minutes.

Pour the olive oil in a small skillet and simmer the garlic over low heat for a few minutes.

Next, we toasted the garlic over low heat until it was golden, about 15 minutes.

In a medium pot, sauté the garlic over low heat for 2 minutes.

Start by sautéing the onions and garlic over low / medium heat.

Not exact matches

Using the same oil, fry the garlic and onions for 3 minutes over low heat.

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.

Add the onion, garlic, carrots, chilli and sage and cook over a low heat for 20 minutes until softened but not browned.

Combine chicken, water, onions, celery, garlic, and parsley in a large stockpot and bring to a simmer over low heat.

In a large soup pot heat the butter over medium - low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.

Stir the contents of the bowl into the garlic broth and whisk it continuously over low - medium heat until it thickens to about the consistency of heavy cream or a loose bechamel.

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.

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 the same pan heat 2 tablespoons oil over medium - low heat and saute the garlic 1 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 minutes.

Add the shallots, garlic, balsamic, and salt, and cook over low heat until the shallots are super soft, about 20 - 30 minutes.

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.

In a medium saucepan melt the butter over low heat, add the garlic and saute 1 - 2 minutes.

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.

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.

Add the garlic and onion, and sweat over low heat for about 8 minutes, until they are softened and translucent.

Heat a drizzle of olive oil in a large pot over medium - low heat, add minced garlic and cook for 30 seconds.

Add the onions and garlic and sauté over medium - low heat until the onion is golden.

Saute over medium - low heat until the onions and garlic are soft and translucent, about 8 - 10 minutes.

In a pan over medium low heat, combine the olive oil, minced garlic and chickpeas.

Add the optional garlic and the sliced mushrooms and fennel and cook over low heat until they are very soft, about 10 minutes.

Cook in a small pan over a low heat until prawns are heated through and garlic is softened.

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

Add the onion and garlic and sauté over medium - low heat until golden, stirring frequently.

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.

Add the garlic and sauté over low heat for a minute or so, until golden.

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 large saucepan over medium - low heat, add the olive oil, smashed garlic and crushed red pepper flakes.

In a 6 ″ nonstick skillet, saute the garlic in the olive oil over medium low heat until nearly golden, 3 - 4 minutes.

Add the garlic and sauté over low heat for about 2 minutes, or until golden.

Meanwhile, saute the garlic in the olive oil over medium - low heat until softened, 2 to 3 minutes.

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionally.

In a medium sized frying pan heat the oil and butter together over medium - low heat, add the onion and garlic.

Add garlic and salt and sautee over low - medium heat until garlic becomes fragrant.

Add the white parts of the scallions and the garlic, and sauté over medium - low heat until just turning golden.

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

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

Cook the onions, garlic and chilli over a low heat until softened and the onions are translucent.

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.