Sentences with phrase «in a little oil until»

The recipe did not use any garlic, but I have used three large garlic cloves, peeled and chopped, fry in a little oil until light brown, then add in the shredded kale.

In this cooking method, the onion and garlic are fried in a little oil until onion is soft, then the rest of the ingredients are added, brought to boil, and simmered for a minute or two.

Toss the vegetables in a little oil until cooked, but still crunchy.

Firstly, the chopped potatoes are fried in a little oil until browned and cooked.

The aromatics too are held back from the high, dry heat of the comal and instead fried in a little oil until soft and caramelized.

Not exact matches

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

You can absolutely reduce the oil in the dressing if you like and instead just heat the almond butter a little until its runny and then pour that over with a little extra lime.

Heat the oil to 350 to 375 degrees or until a little of the batter quickly browns when dropped in the oil, about 20 seconds.

Pour the oil in a saute pan to a depth of 1 1/2 to 2 inches, or until it looks like it would reach a little more than halfway up the side of the chiles.

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

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

In same pan, add the coconut flakes, coconut oil and cinnamon and toast in the pan for about 2 minutes until the flakes turn a little broIn same pan, add the coconut flakes, coconut oil and cinnamon and toast in the pan for about 2 minutes until the flakes turn a little broin the pan for about 2 minutes until the flakes turn a little brown

The mushrooms are sautéed in batches in a little bit of butter and olive oil until most of them are nice and brown and starting to wilt.

Dipped in panko (Japanese breadcrumbs), and then cooked in just a little olive oil until a crunchy crust forms, these are most agreeable.

With a little olive oil in the pan, place the patties down and sear until brown on each side.

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.

Stream in the olive oil while the motor is running and process until a thick paste (leave a little texture).

mmhmmm, sliced, a little olive oil, s & p, 425 in an oven for 15 - 20 min until they've browned a bit and are crazy delicious.

Saute in a little drizzle of olive oil just until cooked through, probably 2 - 3 minutes per side, and they will have a great, light flavor that I think would complement this pasta really well!

I actually like the little crunchy pieces of coconut oil, but for those trying to hide the texture, the trick is to melt the coconut oil until it is just barely melted an add slowly as the smoothie is already being blended so it emulsifies in and doesn't clump.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Heat the oil in a pan and add the rice, tuna, carrots and peas, mix until incorporate, add the soy sauce, and mix for about 3 minutes until hot and a little toasty, taste the rice and if needed add salt and pepper, and is ready to serve.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

However, when not in mood to bread and fry chicken, I often saute it in little oil and seasonings until it is crisp, caramelized and fully cooked... then just mix in sauce.

Drizzle the cheese mixture with a little olive oil and then bake in 350F pre-heated oven for about 20 - 25 minutes or until the pastry edges are golden brown.

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.

And then, once you've cooked the ingredients, the only thing you need to do is to toast the tortilla bread slices quickly in a pan with very little oil, until they're warm and no longer soft.

* To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400 °F oven for 1 to 2 hours, until fork tender

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.

Firm tofu are cut into cubes, then pan-fried in a skillet with a little oil until golden brown to make tofu croutons, which is then used as a garnish before serving.

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.

Fist cook the seasoned chicken breast fillets in a little olive or vegetable oil, until is white.

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

When oil is sizzling hot, place all shallots in the pan, separate gently, stirring with a slotted spoon or a skimmer / Keep stirring gently until shallots become golden brown — a couple of minutes at most / Remove immediately, place on paper towels, spread and sprinkle with a little salt / Allow to cool / They will be crispy and ready to eat immediately, or store in an airtight container for several hours and use later in the day.

Then, good old supermarket red wine vinegar and it was just right), olive oil, salt and pepper (I also added little bit of minced WSF jalapeño for pizazz and some cubed pressed tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices of the tomatoes, vinegar and oil, and BOOM, dinnuh!

First I cooked the sausage until lightly browned in a big Dutch oven with a little olive oil.

Place a little oil in a small skillet and heat up until almost smoking.

Pour a little of the oil in a heavy skillet and heat over a medium - high heat until hot.

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 brown.

Meanwhile heat the shiitake mushroom in a frying pan with a little coconut oil until soft and browned, set aside.

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.

Being from the «waste not» mentality, I couldn't bear to throw them in the trash, so I fried them up in a little bit of oil until they were crisp.

Put the onion and garlic in first with a little olive oil until just browned, then added everything else and cooked until the potatoes were tender.

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.

For the pork filling, I browned up a pound of ground pork in a little bit of sesame and olive oil until it was super crispy, then covered it in soy sauce, fish sauce, a little bit of brown sugar and sriracha.

Add a little oil to a pan over high heat and stir - fry the mushrooms for a few minutes until they decrease in size and start to give off their liquid.

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.

To make Spicy Hash, stew vegetables, sprinkled with a little salt, covered, in a little butter and oil until soft, about 10 minutes.

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.