Sentences with phrase «of fragrant garlic»

It's a recipe, I learned, that he picked up from his girlfriend's mother, which takes water spinach (or kong xin cai) and sautes it until deeply emerald with smoky - sweet lap cheong sausage — my holy grail of smoked, preserved, almost certainly bad - for - you meats — and thin slices of fragrant garlic, then finishes it, in a neat little trick, with a few dollops of glossy teriyaki sauce to make the dish even more wonderfully savory.

And of course, eating huge chunks of fragrant garlic bread — sliced pieces of French baguette loaded with freshly minced garlic, melted butter and chopped parsley — a delicacy we would savor whenever we went for dinner at Jack's Place, a Western food restaurant chain.

Not exact matches

These fragrant roasted asparagus and potatoes have tons of homey flavors such as lemon and fresh garlic.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

Premium balsamic vinegar yields fragrant notes of red wine, while Dijon, garlic and a touch of sweetness round out a delightfully tangy profile.

Simply cook up the ingredients as instructed by Julie, and serve over a bed of fragrant Della Jasmine Rice with Roasted Garlic.

The base begins with a few slices of bacon (any kind will do), and the fat that's rendered out is then used to cook the onions and garlic until they're soft and fragrant.

This Lettuce Wrapped Pork (6) from Heidi at Mamacook is a gorgeously fresh and fragrant dish, with ginger, garlic, chilli and lime, and is quite simply my idea of foodie heaven.

There is almost no work involved: Just throw a bunch of fragrant and cancer - fighting ingredients (habanero chilies, turmeric, and garlic) into the blender, and puree away.

Add a drizzle of olive oïl to a large pot over medium heat, and sautée the onions and crushed garlic until soft and fragrant.

Sauté the garlic in 1.5 tablespoons of the olive oil over medium heat until nice and fragrant.

Some of my recipes featuring herbs include: Tangy potato salad with garden herbs Baked sea bream with herbs and lemon Fragrant beetroot risotto with herby feta cheese Cod with garlic, herb and parmesan crust Cauliflower with tomato and dill Tagliatelle with garden herb pesto Warm vegetable pasta with lemon - herb dressing Watermelon & berry salad with basil - mint sugar

Saute anchovies and garlic for a couple of minutes until anchovies start to melt into the oil and garlic starts to become fragrant.

Once the garlic becomes fragrant (less than a minute), stir in the rest of the onion, the squash, the carrots, and the tomatillo puree.

Add the garlic and caraway and cook stirring for a couple of minutes, until fragrant.

Add the shallots, garlic, celery, and carrots with a pinch of salt and cook, 3 - 5 minutes, until softened, translucent and fragrant.

Sauté yellow onion, garlic and half of the green onions in the olive oil for 2 - 3 minutes until the onions are opaque and fragrant.

Add the minced garlic and the 3 tablespoons of reserved cilantro and cook until the garlic is fragrant and sizzling, but not browned, about 2 minutes.

And to make this pizza extra special and amazingly delish, we are topping it off with loads of roasted garlic gloves, sweet cherry tomatoes, fragrant fresh basil, and then giving it a nice drizzle of balsamic glaze and extra virgin olive oil.

Move onion to sides of sauce pan, reduce heat to medium, add ginger garlic sesame and oil mixture to the middle of the saucepan and saute until fragrant for 1 minute.

Add the garlic and cook another couple of minutes until it is fragrant.

When the oil is just starting to get hot (the surface of the oil will start to shimmer), add the garlic and ginger and sauté for 30 seconds, until fragrant.

Add 1 tablespoon of oil, the shallots, garlic and ginger and fry, stirring, until soft and fragrant.

add the minced garlic and saute for couple of seconds until fragrant.

Simply heat the oil, sauté the garlic until golden and fragrant, and cook the greens in the garlicky oil until just wilted but still vibrant, between thirty seconds and a minute or two, depending on your green of choice.

In a large saucepan or Dutch oven with a lid, cook garlic, anchovies and chili flakes in a glug of olive oil over medium heat until fragrant and the anchovies start to break down, about one minute.

She topped her fragrant Della Rice with Roasted Garlic with «grilled chicken slices, roasted brussels sprouts and a sprinkling of those winter jewels, pomegranate arils.»

To the cast - iron skillet, add the remaining half of the vegetable oil and garlic mixture, and cook until fragrant, 1 to 2 minutes.

Sauté the white parts of the scallions, ginger, garlic and chilies until fragrant, about 1 minute.

To this, add GARLIC and SHALLOT; sauté until fragrant, stirring as needed (2 - 4 minutes); remove everything from skillet (leave a layer of oil); set aside.

Add garlic, along with a sprinkle of salt and pepper, and saute until garlic is fragrant, about 1 more minute.

Cook shallots, garlic, and half of chiles, stirring occasionally, until soft and fragrant, 6 — 8 minutes.

The fragrant spices are enhanced by the punch of garlic and the mellow tahini in the background.

Add the tomatoes, onion, and garlic and sauté until fragrant and some of the liquid has cooked out, about five minutes.

In a hot skillet, add about 2 teaspoons olive oil (enough to coat the bottom of the pan); once hot, sauté the onion with the jalapeño pepper until they have softened a bit; then add the garlic and cook until fragrant, about 30 seconds.

Add another dribble of oil to pan and toss in minced garlic, allowing to fry slightly, about half a minute until fragrant.

oil in same skillet and cook garlic, ginger, and reserved white and pale green parts of scallions, stirring often, until softened and fragrant, about 2 minutes.

These are bowls of baked spaghetti squash tossed with fragrant minced garlic and chopped fresh cilantro.

Heat up a 2 tablespoons of oil in a large pan, and saute the garlic until fragrant and slightly golden then add in the spaghetti squash and mix well over medium heat

Add the garlic, ginger, and the white part of the scallions, and cook, stirring occasionally, until softened and fragrant.

Add the garlic and peanuts and cook for just 30 seconds to 1 minutes, or until the garlic is fragrant (you're not trying to cook the garlic, you're just trying to take a little of the edge off).

Crush one of the garlic cloves in a garlic press; add it to the skillet and cook until fragrant, about 30 seconds.

Add half of the garlic and half of the shallot to the skillet and cook until fragrant, about a minute.

Once the garlic is fragrant, add all of the raw greens to the pot.

Black Beans infused with a fragrant Cuban sofrito (the traditional island sauce of white wine, extra virgin olive oil, garlic, and onions) are paired with organic red and white quinoa for an awesome protein boost.

Over medium heat, saute the garlic with a drizzle of olive oil until fragrant, about a minute.

The juices from the roasted tomatoes, fragrant garlic and sprinkling of Parmesan cheese add so much flavor that you don't even need sauce.

Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the cranberries or currants to the skillet and sauté over medium - high heat until soft and fragrant, about 7 minutes.

Add the sliced leeks, sliced mushrooms, bell pepper, garlic and a big pinch of salt, sauteeing until all are soft and fragrant.

Stir 1 tbsp of oil, shallot, and garlic into the caramel and cook until fragrant, about 30 seconds.