Sentences with phrase «in a large sauce pan until»

Brown the pancetta in a large sauce pan until crispy.

Crumble and cook sausage in a large sauce pan until cooked through.

Heat 1 cup of wine (or water) in a large sauce pan until it begins to simmer, add the onions, garlic, parsley, rosemary, and pepper.

Not exact matches

Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large sauce pan or even better a Le Creuset style cast iron casserole dish, allow these to heat until they begin bubbling.

In a large sauce pan, combine marinara sauce with the cooked meatballs, and simmer own low until sauce is heated through, about 3 - 5 minutes.

Spread out in one layer on parchment lined baking sheet and bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce pan / Add the 1 teaspoon of reserved spices and mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.

To prepare the corn sauce: Roast the unpeeled garlic cloves in a large, heavy skillet over medium - high heat, shaking the pan often, until lightly browned, about 8 minutes.

Combine corn syrup, white, and brown sugar in a large sauce pan and cover over low to medium heat for several minutes until the mixture becomes smooth.

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and transluSauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucenIn a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translusauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucenin 1 tablespoon olive oil until soft and translucent.

Melt the butter in a large, high sided fry pan or sauce pan over low heat and stir in the peanut butter until combined.

To prepare corn sauce: Roast garlic in a large heavy skillet over medium - high heat, shaking the pan often, until lightly browned, about 8 minutes.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servIn a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servIn a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servin the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servin strips of fried egg, chicken, stir well and then serve.

Cut the potatoes into chunks and cook in a large sauce pan of boiling water with the whole garlic cloves for 10 - 15 minutes or until tender.

In a large sauce pan over medium heat sauté the onion until beginning to brown, about 5 minutes.

Melt the butter in a large sauce pan over medium heat, add the onions and mushrooms and cook until the mushrooms have released their liquids and it has evaporated, about 10 - 15 minutes.

Meanwhile place the vinegar and sugar in a large sauce pan and simmer for about 20 - 30 minutes until the sugar is dissolved and forms a sort of syrup.

While the squash is baking, prepare the sauce: In a large saute pan over medium heat, cook the bacon until crispy, about 10 minutes.

Combine flour and milk in a large sauce pan over medium heat, stirring constantly with a whisk, and cook for about 10 minutes or until mixture starts to thicken.

Heat a large sauce pan over medium - high heat and toss in the shrimp, cooking on both sides until pink and just cooked, remembering that they will continue to cook slightly when you toss them back in with the pasta sauce later.

For the sauce, heat the pine nuts (dry, no oil) in medium / large tall - sided frying pan until they start to turn golden (approximately 1 to 2 minutes).

Cut each guava into 4 chunks, then place the chunks in a large sauce pan and fill with water until just covered.

Heat the oil in a large sauce pan over medium heat, until shimmering.

Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1 teaspoon paprika 3/4 teaspoon cardamom 1/4 to 1/2 teaspoon cayenne pepper (to taste) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1 teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil in large saute pan set on high heat until sizzling, about 2 minutes.

In a large frying pan, saut vegetables with any stock or soy sauce about 8 - 10 minutes until tender.

While chicken and peppers are grilling, heat remaining olive oil in a large sauce pan, add garlic and onion, and cook until tender, about 5 minutes.

Heat oil in large sauté pan, heat blended sauce in oil until hot, about 3 - 5 minutes.

While the quinoa is simmering, sauté the onion until translucent in a large sauce pan.

In a large sauce pan, drizzle enough oil to cover the chopped onion and sauté until it gets tender.

Heat the peanut oil in a wok or large sauce pan over medium heat, add chilies and cook for a minute until they begin to brown.

In a large sauce pan cook onions in butter (over medium heat) until soft and translucenIn a large sauce pan cook onions in butter (over medium heat) until soft and translucenin butter (over medium heat) until soft and translucent.

In a large sauce pan, whisk together the milk and cornstarch until it's well blended.

In a large sauce pan, add flour and milk over medium heat and whisk continuously until the mixture becomes thick, but still smooth.

In a large sauce pan, add some olive oil and cook the onions and garlic until soft; add the carrots and bay leaves and cook for 5 ′ over medium heat.

In a large sauce pan, heat the chicken broth until hot, not boiling.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

In a large sauce pan, saute onions, garlic and bell pepper until soft.

METHOD: Head olive oil in large pan, brown chicken pieces with garlic and thyme over a high heat for 2 - 3 minutes on each side; add vinegar and bubble until reduced by half; drizzle over soy sauce and honey and shake pan to combine juices; pour in a good splash of hot water and add the lemon slices; let liquid bubble and reduce down until syrupy, about 10 minutes or so.