Sentences with phrase «ginger and garlic until»

In a small bowl mix together coconut aminos, sesame oil, ginger and garlic until blended and set aside.

Once hot, saute ginger and garlic until fragrant, 2 -3 minutes.

In the same pan, heat some oil and sauté the grated ginger and garlic until fragrant and golden brown.

In a small bowl whisk together the lime juice, sugar, fish sauce, ginger and garlic until the sugar starts to dissolve.

Not exact matches

To make the curry paste, simply peel and chop the garlic and ginger then blend everything until a paste forms.

Cook for a few minutes until softened and add the garlic, ginger, spices and salt.

Add the beans, coconut, cilantro, lime juice, garlic, curry paste, peppers, ginger, and salt to your food processor and process until smooth.

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

Add the ginger and garlic and cook for 2 minutes, or until the garlic is tender.

Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes.

Add garlic and ginger and continue sauteing 1 - 2 minutes, until fragrant.

Add the almonds, garlic, ginger, soy sauce, lime juice, dates, chili and water in the blender, blitz until smooth.

In a food processor, grind onion, ginger, garlic, tomato, and chiles until you have a smooth, slightly watery paste.

Add the lemongrass, garlic, shallots, ginger, chillies, coriander, lime, soy sauce and water to a food processor and blend until a paste forms.

Add chopped garlic and ginger and fry gently until soft and fragrant.

Add the garlic and grated ginger and continue to cook, stirring regularly so the garlic doesn't burn, until the mixture is brown and very fragrant.

Meanwhile, whisk together the broth, soy sauce, Worcestershire sauce, syrup, garlic, ginger, pepper flakes and 1 tablespoon corn starch until combined.

Add the onion, garlic, ginger and salt and saute until softened but not browned.

Add the onion, garlic and ginger and cook for 5 minutes, stirring, until softened.

In a small pan, gently fry the onion, garlic, chilli and ginger in the oil for a few minutes until everything has softened.

Add red peppers, garlic, and ginger, and sauté for another 2 - 3 minutes until the garlic and ginger have softened.

In a blender or food processor, combine the chiles, lemongrass *, garlic, ginger, shallot and 1/4 cup water and puree until smooth.

Make the sesame sauce: Place the ginger and garlic into a food processor or a blender and run the machine until they are finely minced.

In a large pot, saute the chopped onion, minced garlic and grated ginger in some water until the onion is soft.

Stir in the garlic, ginger, and turmeric and cook for another minute or until fragrant.

Make the burger - In a large bowl, use your hands to mix together the vegan beef, green onion, molasses, ginger paste, soy sauce, vegan liquid smoke, onion powder, and garlic until blended.

Add ginger, garlic and scallions, and cook until fragrant, about 1 — 2 minutes.

Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes.

Cook onions, garlic, ginger and red pepper flakes until onions begin to soften.

Add the ginger and garlic and sauté until fragrant, about 30 seconds.

Add the onions, garlic, ginger, and red pepper flakes and cook for about 3 minutes, until fragrant.

Then add all the spices (Curry, salt / pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook until soft (Add more water if necessary)

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.

Add in the chili bean paste, ginger, garlic, and optional Sichuan peppercorns and continue to cook until you can smell the aroma of the spices.

Add the garlic and ginger to the bacon grease, and sauté until fragrant, about 30 seconds.

Add dill, minced garlic and grated ginger, then using a blender or a handheld blender, puree the soup until creamy.

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.

Add the ginger garlic paste and fry it all for a further 2 minutes, or until you no longer get the raw smell.

Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well.

Add the ginger and garlic and cook for 3 minutes or so until soft.

In a skillet, sauté the onion, garlic and ginger in 2 tablespoons of extra virgin olive oil over medium heat until they are just tender.

Add the pounded garlic / ginger mixture and cook, stirring, until aromatic, about 30 seconds.

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.

Mix in the minced garlic, grated ginger, red chile pepper and cook for an additional minute, until the garlic is fragrant — it should start to smell awesome.

To marinate the beef, puree onion, garlic, ginger, soy sauce, brown sugar, sesame oil and seasoning in a blender until smooth.

In a medium sized pot heat the coconut oil, add the mustard seeds and curry leaves and when the seeds start to pop add the chili, garlic, ginger and onion and cook until everything starts to brown.

Sauté the ginger and onions until they are almost mushy, then add in the roasted garlic (squeeze out the garlic cloves from the head).

Add garlic and ginger, just until aromas begin to rise (be careful not to burn the garlic — you have to keep a close eye).

Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook over medium heat for 3 - 5 minutes, add chopped bell pepper and minced ginger and continue cooking another 2 - 3 minutes or until onions and garlic begin to golden.

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.