Sentences with phrase «garlic over medium»

On one side of a large (10 - inch) dry skillet, roast the garlic over medium heat, turning regularly, until soft and blackened in spots, 10 to 15 minutes.

In a large soup pot, place beef, onion, and garlic over medium heat, stirring occasionally until the beef is browned.

Heat the remaining oil in the same pan and fry the onion and garlic over medium heat until the onion begins to turn golden.

Cook the leeks, spring onions and garlic over medium - low heat for 5 minutes.

In a small saute pan, heat the oil, chile flakes, and garlic over medium - high heat for 3 - 5 minutes, or until the chile flakes and garlic start sizzling.

In a large skillet, brown and crumble the ground beef, onion, and garlic over medium heat until just a little pink remains.

3 Cook the onion and the garlic over medium heat: cover the pan and let it sauté for 5 minutes until soft.

In a large skillet or saucepan, sauté the onion and garlic over medium heat until softened.

In a 10 - to 12 - inch sauté pan, heat the olive oil with the garlic over medium - high heat until just sizzling.

to begin make the rice and sauté the onion and garlic over medium low heat until the onions become translucent.

Heat the remaining oil in the same pan and fry the onion and garlic over medium heat until the onion begins to turn golden.

Heat the oil in a small frying pan and sauté the shiitake, onion, and garlic over medium - low heat for 3 to 5 minutes, or until the onion is translucent.

Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened.

In a small saucepan, mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic over medium heat.

In a large saucepan, cook the olive oil, onion and garlic over medium heat for about 10 minutes until the onion begins to soften.

* Not pictured because I'm an airhead sometimes: In a small frying pan, saute the garlic over medium heat.

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.

Add the onion, bell pepper, tomatoes, and garlic and cook over medium heat for another 5 minutes.

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 heat.

In a large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic and 14 cups water and bring to a boil over medium - high heat.

To make the sauce, add onions, garlic and seasoning to a small saucepan and cook over medium heat until fragrant and the onions become translucent, 2 - 3 minutes.

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.

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 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).

If you're using kale or another green, you can choose to leave it raw or sautee it over medium high heat with a tablespoon of oil, 2 cloves of garlic, and salt and pepper to taste.

Still over medium heat, add the mushrooms, onions, and garlic to the skillet.

In a large skillet over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and pepper until beef is no longer pink.

Add onion, garlic, celery, and sweet potato, and saute over medium heat for about five minutes.

While squash is cooking in microwave, sauté the onion and garlic in 1 tablespoon Cabot Salted Butter for 5 minutes over medium - high heat in a large skillet.

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.

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.

Add the chopped onion, garlic and shallots and sauté over medium heat until the onion becomes translucent.

SAUTE onion and garlic in butter 5 minutes in a large skillet over medium - high heat.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

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.

Place onion and garlic in a frying pan coated with cooking spray over medium heat for about 3 minutes, add ground meat / vegan option and cumin and cook until browned, about 10 minutes.

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 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.

Add the onion, garlic, carrot, celery and spices into a medium soup pot, drizzle with a teaspoon water and cook (water fry) over medium heat for 5 - 7 minutes, stirring frequently.