Sentences with phrase «heat in a little olive oil»

Peel and finely slice the onion, then cook this over a gentle heat in a little olive oil until the onion turns translucent.

One of the easiest ways to cook onions for your baby is to saute them over a low heat in a little olive oil until tender and golden.

Hi Lina, you could cook them over medium heat in a little olive oil until lightly browned on both sides then finish them in the oven.

Not exact matches

I just put it in a saucepan with a little extra olive oil and heat until warm!

2) In a large dutch oven, sauté chopped onions and carrots in a little olive oil over medium high heat until they start to soften about 5 minuteIn a large dutch oven, sauté chopped onions and carrots in a little olive oil over medium high heat until they start to soften about 5 minutein a little olive oil over medium high heat until they start to soften about 5 minutes.

Heat a pan on med - high to high heat, and add in a little olive oil or butter (if butter, let it melt) and spread it around to coat the Heat a pan on med - high to high heat, and add in a little olive oil or butter (if butter, let it melt) and spread it around to coat the heat, and add in a little olive oil or butter (if butter, let it melt) and spread it around to coat the pan.

Meanwhile, heat a smaller skillet in a little olive oil (just to prevent sticking).

In pan # 1: heat a little olive oil.

In a large skillet brown your beef over medium heat, use a little olive oil to keep it moist.

Sear the scallops on high heat in a non stick pan with a little olive oil.

Once all the little guys are made, I heat a large non-stick pan with a touch of olive oil, and brown the dumplings in batches until they're golden and crispy on both sides.

Heat the beans and ready roasted peppers through in a small saucepan with a little olive oil and salt and pepper and a splash of Tabasco.

Heat a little olive oil in a frying pan and slowly fry the shallots and garlic for 5 - 10 minutes, until soft and tender, then remove and set aside.

Heat up a little olive oil in a deeper pan, and add your chopped red spring onions, & garlic.

Meanwhile heat a little extra-virgin olive oil in a large skillet over medium - high to high heat.

Meanwhile, heat olive oil in a large skillet, then add mushrooms and sauté until cooked but still al dente; season with a little bit of salt.

Just heat a little olive oil in a soup pot, add the veggies and cook them until slightly tender.

Heat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brHeat a little bit of extra virgin olive oil in a paellera or a pan over medium heat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brheat and when it's hot, cook the vegan chorizo (chopped) until it starts to golden brown.

Heat a large, heavy - based pan over a medium - high heat and brown pork and beef mince in a little olive Heat a large, heavy - based pan over a medium - high heat and brown pork and beef mince in a little olive heat and brown pork and beef mince in a little olive oil.

Drizzle a little bit of olive oil in a skillet and sauté the garlic, bell peppers, and mushrooms over medium heat for 2 - 5 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.

I won't bore you with how to make risotto, but for 2 people, the first uses 2 links of sweet italian sausage removed from its casing and cooked with a little olive oil in a heavy skillet, broken up into small pieces and moved around until many of the pieces are crisp; then add sliced and roughly - chopped fennel bulb, cooking until it is somewhat softened; then put a lid on the pan over very low heat while the risotto cooks; add it all together (with butter and parmesan) for the last 5 minutes of the risotto process.

Warm a little bit of olive oil in a small frying pan over a medium - high heat.

Add a little olive oil to a pan over medium — high heat, and add in your onions.

In a large skillet heated to medium high, cook the sliced onions in a little olive oil until softeneIn a large skillet heated to medium high, cook the sliced onions in a little olive oil until softenein a little olive oil until softened.

Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little coloured.

Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown.

Drizzle a little olive oil in a large skillet and heat over medium high heat.

Over medium heat, sauté in a medium skillet with a little olive oil until golden.

Heat up a little olive oil, then in go the veggies.

The last step is heating a little more olive oil in the skillet, and sautéing the breadcrumbs until crisp and browned.

Cook the spaghetti (using 6 quarts of water and 1 tablespoon salt per pound of dried pasta), and heat a little of the truffled olive oil in a skillet, gently cooking the garlic until softened.

When the soup is nearly done, sauté them in a little olive oil over medium heat, stirring often, until touched with brown spots here and there.

In a frying pan, mix onion, garlic and ginger in a little olive oil over medium heat for 3 - 4 minutes until sofIn a frying pan, mix onion, garlic and ginger in a little olive oil over medium heat for 3 - 4 minutes until sofin a little olive oil over medium heat for 3 - 4 minutes until soft.

Heat a little olive oil in a frying pan on medium - low heat and cook the eggplant slices for approximately 2 - 3 minutes on each sHeat a little olive oil in a frying pan on medium - low heat and cook the eggplant slices for approximately 2 - 3 minutes on each sheat and cook the eggplant slices for approximately 2 - 3 minutes on each side.

Meanwhile fry Haloumi pieces in a little olive oil over a medium heat until deep golden on each side.

instructions: • in a small castiron pan, heat a little olive oil • saute turkey until it is no longer pink.

Drizzle a little olive oil in a big sauce pan on medium heat.

Perhaps I should have cooked them a little less, but it didn't matter / In a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quinoIn a small, ovenproof pan, heat 1 t olive oil, add 1/3 C pumpkin seeds and a pinch of salt / Place in the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quinoin the 425 degree oven, along with the squash, for just 6 or 7 minutes / Remove from the oven when they begin to pop and turn lightly golden / When cool, add most of the pumpkin seeds to quinoa / Chop cilantro and parsley, add to bowl of quinoa.

Saute the bread crumbs in a little olive oil in a non-stick skillet over medium heat.

In a large soup pot over medium heat saute the onion in a little olive oiIn a large soup pot over medium heat saute the onion in a little olive oiin a little olive oil.

To get the skin nice and crispy heat a little olive oil in a oven safe skillet over medium high heat.

Heat olive oil in a large pan, saute some mashed garlic and red pepper flakes until the aromatics release their goodness, add the sprouts and saute until parts of the outside develop little browned spots.

In a large skillet, heat a little olive oil over medium heat.

While it's cooking, heat a little bit of olive oil in pan over med heat and add the chopped onion and garlic.

Olive oil is not a good oil for cooking (it doesn't hold up well under high heat), and it might change the flavor of the brownies a little, but it will work in the recipe.

In a large fry pan over a medium heat add a little olive oil and add the red onion, celery and garlic.

Whilst your peppers are in the oven, place a small amount of olive oil in large frying pan over a medium heat, add your tomatoes, garlic and chilli with a little salt and pepper and saute for around 5 mins until softened.

I don't have a non-stick pan to cook on stove with, so I put a little olive oil in my skillet and turned to medium heat and poured batter into skillet in round portions.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big timin a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big timIn another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big timin broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.