Sentences with phrase «in a little olive oil until»

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

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

Meanwhile, saute the leek, garlic and carrot in a little olive oil until tender.

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.

A tomato sauce is not essential, but if you'd like to include one, you can make a simple tomato sauce by chopping the fresh plum tomatoes and cooking in a little olive oil until tender.

We start by just roasting the broccoli, leeks and Bob's Red Mill whole almonds in a little olive oil until everything is nice and crispy.

Brown ground beef and chopped onion in 3/4 cup of water and drain (if using cooked steak, saute onions in a little olive oil until soft and then add the beef)

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.

Saute onion and carrot in a little olive oil until soft.

Not exact matches

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

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!

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.

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.

* 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.

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.

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.

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.

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.

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.

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.

First, I fried the onions in the olive oil for about 4 minutes, until they started to brown a little.

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

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

1 cup steamed edamame beans (steam the whole pod and then extract the little beans - a great job for someone in your house other than you - like a child or lover) 1 cup sprouted chickpeas, lentils, mung beans or cooked / sprouted bean of choice 1/3 cup sundried tomatoes 1/2 lemon, peeled 1/4 sesame seeds 2 Tbs olive oil 2 tsp dill seeds or 1 Tbs cumin seeds 1 - 2 cloves garlic 1/2 cup water (or more as needed until desired consistency is achieved) sea salt and cayenne to taste

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.

Normally I'd just toss them in a little bit of olive oil, salt and pepper, but in this instance I wanted them to caramelize just a little bit and enhance their innate sweetness, so I dusted them with just a touch of brown sugar and popped them into the oven until they were slightly roasted.

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.

Form your mixture into meatballs and fry in a cast iron pan with a little olive oil until all sides are browned.

Grab your favorite salsa ingredients, for me this is tomatoes, onion and jalapeno (maybe even a clove of garlic or two), toss it in a little olive oil and stick it under the broiler until you get a nice char on the skin.

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

Combine the chickpeas, olive oil, lemon juice, garlic, cumin seeds, tahini and greek yogurt in a food processor and process until smooth, adding a little water if necessary.

Turn off the food processor, scrape down the sides and turn it back on, drizzling in the olive oil a little at a time, until hummus has reached your desired smoothness and consistency.

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

Meanwhile, sauté the mixed fresh mushrooms (minus the enoki's) in a little olive oil, garlic, and salt until slightly browned and aromatic.

I cook the butternut in olive oil or ghee for about 8 - 10 minutes until it's a little crispy and browned, then sprinkle with sea salt and pepper.