Sentences with phrase «oil over the onion»

Drizzle the remaining olive oil over the onions and oranges.

Drizzle olive oil over onion, poblano chile, and tomatillos on a rimmed baking sheet and roast until vegetables are soft and browned, 35 — 40 minutes.

Drizzle a bit of oil over the onion chunks, and sprinkle with some salt and pepper - if you put them in the bowl with the chicken and peppers, the layers will not stay together.

Not exact matches

Heat vegetable oil in saucepan, over medium heat, for 30 seconds, then add onion mixture and 1.5 teaspoons salt (reserve 1/2 teaspoon salt for later).

Using the same oil, fry the garlic and onions for 3 minutes over low heat.

Heat a Dutch oven or stockpot over high heat and add the oil; when hot, reduce the heat, add the onion and garlic and saute until soft.

In a frying pan, heat 1/3 cup olive oil and saute the onions over moderate heat until they begin to turn golden, about 5 minutes.

Heat the oil in a heavy skillet over medium high, add the garlic, chile, and onion and saute until soft.

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

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

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

In a large, heavy - bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium heat.

Using tongs, turn sections of the noodles over to coat them with the butter / oil and caramelized onions.

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 a skillet, sauté onions over medium - low heat in oil, stirring often.

Heat remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper 5 - 7 minutes until onion is translucent and beginning to brown.

Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium - high heat, about 5 - 7 minutes.

Heat oil in a large non stick pan over medium heat, begin to saute onion, and peppers until onions become translucent.

Heat oil in large pot over medium - high heat; add sweet potato, onion garlic and salt.

In a large wok or skillet over medium high heat, add oil and cook onions until tender, about 2 minutes.

Sauté the onion and garlic with 1 Tbsp olive oil in a large skillet over medium heat until soft and transparent.

Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).

Meanwhile, warm coconut oil in a pan over medium heat and add onions.

In a large pan, warm the coconut oil over medium heat and add onions, fennel and carrots.

In a large pot, sauté onions, celery, and carrot in oil over medium heat until onions begin to appear translucent.

In a skilled over medium heat, saute the onion and capsicum with a sprinkle of salt in a small amount of oil until the onions soft and translucent - set aside.

Preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned.

Add the olive oil, onion, and ground beef to a large deep skillet and sauté over medium heat until the beef is fully browned and the onion is soft and transparent.

3 Sauté onions and garlic: Preheat oven to 350 degrees F. Heat 4 tablespoons of the oil in a large skillet over medium heat.

In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.

In a large pot, heat the olive oil, then add the onion, the garlic and the water and cook over low to medium heat until the onion and garlic are soft and golden.

Heat olive oil in a small saucepan over medium heat and add the onions.

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 minutes.

In a fry pan (skillet) over medium heat, cook your onions in 1 tbls of olive oil until soft, golden and sweet (8 - 10 min).

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

1 tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)

In a large pot over medium heat, cook 1 tbsp of olive oil and the chopped onion until the onion turns transparent, about 10 minutes.

In the same skillet, cook the chopped onion in the vegetable oil over moderate heat, covered but stirring occasionally, until the onion is caramelized, about 10 minutes.

Heat the oil in a large pan over a medium heat and cook the onions and mushrooms, stirring occasionally, for a few minutes until starting to soften.

Heat oil over medium - low heat in a large frying pan and add onions.

Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning.

In a large, deep skillet, heat coconut oil over medium high, and add onion, garlic and ginger.

They had us over for lunch one day last year and made onions this way: you cut an X almost all the way through the onion; drizzle with olive oil; season with salt and pepper; wrap it in foil and throw it on the charcoal with the rest of your meal.

Pour the sauce and chili oil over glass noodle salad together with the sliced onions and toss it well.

Prepare onion topping by adding 1 - 2 tablespoons of oil in non stick skillet over medium high heat.

Heat the olive oil in a large skillet over medium - high heat and add the onions.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

In a skillet, heat 2 tablespoons of olive oil over medium - high heat then add onion, carrots, and potatoes.

In a large pan, drizzle olive oil and sauté diced onion over medium high heat until tender.