Sentences with phrase «gently cook the onions»

Add a little more oil if needed, then gently cook the onion, carrot and celery until softened, for about 15 minutes.

Melt the butter in a sauté pan and gently cook the onions until they are very soft, about 45 mins.

Place half the remaining oil in a skillet and gently cook the onions until translucent, add in the herbs, stir, then add to the bread.

Heat the oil in a large frying pan, then gently cook the onions and ginger for 5 mins until beginning to soften.

Heat 1 tbsp of the garlic butter in a saucepan and gently cook the onion for about 5 mins until soft.

Not exact matches

Cook gently about 5 minutes, until the onions are translucent and the carrots begin to soften.

Meanwhile, slice the onion and cook in the oil about 15 min until gently brown hen add the chickpeas.

Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute.

Add the onion and cook gently until softened but not browned.

Add the onion and lemon zest and cook gently without colouring for 8 - 10 minutes or until translucent.

The basic idea here is to sweat the onions, which means you'll be gently cooking them, covered over low heat, and a lot of the cooking will be done from the steam as the moisture is released.

Reduce the heat to medium - low and cook gently, stirring now and again, for 20 minutes until the onion has absorbed all the butter and is beautifully soft, but not browned.

Add onions and garlic and cook gently for a few minutes.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Add finely diced carrot and mushrooms to the onion and garlic mixture and sauté gently until the carrot becomes cooked and mushrooms brown and become dry (all their liquid cooks out).

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Start making the soup by gently frying some onions, ginger and garlic for even more veggie goodness, add seasoning, carrots and butternut squash and cook until ready.

Gently toss the cooked ramen noodles and chopped green onions with the zucchini noodles.

Cook the minced onions with the coconut oil and / or butter gently over low heat until tender; do not brown.

I had onions lying around so as the chicken cooked I caramelized them in another pan and gently folded them in at the end and the pepper chicken came alive.

Add onion, garlic, and chili peppers; cook gently for 5 minutes.

Gently fry the diced onion in oil until clear then add the meat, breaking it up into tiny pieces as it cooks and browns.

Add the onion and cook gently for 8 — 10 minutes, or until soft and golden.

Chop the onion and sauté gently until soft, add the garlic, chopped and continue to cook for a couple of minutes.

Add onion, garlic, and chile and cook, stirring gently, until mixture stops steaming, about 3 minutes.

Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally.

Using tongs, gently toss and close lid again, cooking for another 7 - 10 minutes or until broccoli and onion start to char.

In another bowl combine corn, bell peppers, jalapeño pepper, red onion, 1 clove garlic, juice of 1/2 lime, and 2 tablespoons cooking sauce; mix gently.

Gently sauté the red onions and garlic for a few minutes then add the mushrooms and cook for a further 2 minutes or until soft.

Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together

To make the meatballs: While the soup broth is simmering, in a large mixing bowl, combine the ground meat with the minced onion, cooked rice, the raw egg, 2 teaspoons kosher salt, ground cumin and ground cloves, and mix gently but thoroughly.

Heat oil in a large saucepan and add garlic, ginger and onion cooking gently to soften.

Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.

In this recipe while sauteing the onion mixture the water content of the veggies keeps the temperature down and when browning the croquettes the ingredients are already cooked and just need to be gently heated thru so the temperature can be medium or low.

What makes this guacamole unique is that the onions are gently cooked.

Turn down the heat and cook the onions gently until they have reduced dramatically in volume and have turned a deep caramel brown (anything up to 2 hours), stirring occasionally, particularly towards the end.

Add the clove and cinnamon and cook gently until the onion is tender.

Add the onion and garlic and cook gently until they begin to soften.

Add the onion and garlic and cook gently until golden brown, about 5 minutes longer.

Gently fold in the cooked onion, peppers, garlic, diced green chiles (undrained), tomatoes (drained), cumin powder, chili powder, and cayenne pepper.

Add onions and cook gently, stirring occasionally, until soft and translucent, about 20 minutes.

Place the diced onion into a saucepan along with the rice bran oil and let gently cook over a medium heat.

Heat butter in large pan, add onions and cook gently for 20 to 30 minutes until onions are very soft and lightly browned.

In a skillet, gently cook the chopped scallions (spring onions) with the minced garlic until slightly softened.

Gently heat the 2 tablespoons olive oil in the pan, then add the onions, garlic and ginger and cook gently for 5 minutes until the onions are starting to sGently heat the 2 tablespoons olive oil in the pan, then add the onions, garlic and ginger and cook gently for 5 minutes until the onions are starting to sgently for 5 minutes until the onions are starting to soften.