Sentences with phrase «often cook the onions»

Not exact matches

In a large soup pot heat the butter over medium - low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.

Sauté the onion, leek, and green onions, stirring every so often, until they are cooked through and just starting to brown.

Add in onion and let cook for 2 minutes, stirring often.

Add the garlic, oregano and crushed red pepper, and continue cooking until the onion is light golden in color, stirring often so the garlic doesn't brown.

2) Add the onions and cook them for 15 - 20 minutes, stirring often, until golden in color.

Add onions and pepper, and cook 5 to 7 minutes, or until softened, stirring often.

Once the oil is hot, add the onions to your saucepan and cook for 5 minutes, stirring often.

Add onions and cook, stirring often, until soft and translucent, about 5 minutes.

butter and the sliced onion and cook, stirring often, until the onions are a crisp golden brown.

Cook, stirring often, for 3 - 6 minutes, until the onion is completely tender and the celery is just tender.

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 stcook 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 stCook together for another 10 minutes / Good stuff.

Often, when I cook pork chops I pair them with a heavy side or topping like a sweet potatoes, onions or apples but this is a refreshing twist since it has a much lighter and more refreshing taste.

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

Add the onions and cook until they're caramelized, stirring often, about 10 minutes.

Add onion and celery, and cook, stirring often, until tender, about 3 - 4 minutes.

Add the red pepper and onions and cook, stirring often, until slightly softened about 5 minutes.

Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes.

Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4 - 5 minutes.

Cook these, stirring often, until the onions turn translucent and the peppers look soft.

Cook, stirring often, until onion is tender and fragrant but not browned, about 4 minutes.

Add the onion, carrots, squash and garlic and cook, stirring often, until the onion begins to brown, 3 to 5 minutes.

Add onion and cook, stirring often, until softened, 2 to 3 minutes.

Reduce the heat to medium, add the onions, and cook, stirring often, until they're soft and a little brown around the edges, 5 to 7 minutes.

Add onion, and cook, stirring often, until softened, 5 minutes.

Add the second tablespoon oil to the pan and cook the onion on medium heat for 4 or 5 minutes, stirring often, until softer and beginning to brown.

Cook for a few minutes, stirring often, until the onions soften up - 4 - 5 minutes.

Add the onion and garlic and cook until soft, stirring often so the butter does not brown, about 2 minutes.

Add the bell pepper and onion and cook, stirring often, until softened, about 7 minutes.

Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often for 10 minutes.

I also often times cook the quinoa with a mix of both water and either vegetable broth or chicken broth, and then season the mix with a pinch of each onion powder and garlic powder to give the quinoa some added flavor.

Add sliced onion and cook, stirring often, until softened, 8 to 10 minutes, reducing heat if necessary.

Add the onion and carrot, and cook, stirring often until soft but not brown, 3 to 5 minutes.

I have a go - to pasta dish where I saute onions, garlic, and a couple other veggies (most often bell peppers and spinach) with some thyme and red pepper flakes, then add cooked pasta (my favorite shape is cavatappi) to the skillet, dump in a couple beaten eggs and some grated cheese (usually sharp cheddar), and stir it around to coat evenly until the egg is cooked and cheese is melted.

Cook bacon and onion in a Dutch oven over medium heat, stirring often, 6 to 8 minutes or until browned.

Add onion; cook, stirring often, until beginning to char, 6 - 7 minutes.

Add onion and garlic, cook, stirring often, until translucent, 4 minutes.

Add the onions and mushrooms then cook stirring often until caramelized, about 15 - 20 minutes.

Add the ginger and onions and cook, stirring often, until the onions are translucent, about 5 minutes.

In a large heavy stock pot, heat the oil over medium heat and cook the onions, celery, carrots and peppers for 4 to 5 minutes, stirring often.

Remove the lid and cook the onions until they are golden and caramelized, stirring often, another 20 minutes.

Cook the onion, stirring often, until soft and translucent, about 3 minutes (if the onion begins to brown, reduce the heat to medium - low).

Allow onions to cook down for 45 minutes, stirring every so often and adding a splash of beef broth to deglaze the bottom of the pan to prevent onions from sticking and burning.

Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5 - 7 minutes.

Place oil in a pot over medium heat and add onion, mince and add garlic, cook for roughly 5 min — mixing often.

Made from cooked fava beans that have been seasoned with olive oil and spices, it also often has tomatoes, onions or boiled eggs served with it.

Add onion, brown sugar and thyme; cook 10 minutes or until onion is tender and lightly browned, stirring often.

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast irCook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast ircook in a hot dry medium skillet, preferably cast iron).

When the oil is hot, add the capers, garlic, red pepper flakes, red onions and green olives and cook, stirring often, until the garlic is light golden brown and the onions are very soft, 6 to 8 minutes.

Add the garlic and cook, stirring often, until the onions and garlic are golden brown, 5 minutes more.

Add the onions and cook over medium - low heat for 25 minutes or until soft and caramelized, stirring often.