Sentences with phrase «oil until the vegetables»

In a sauté pan, sweat onion, carrot and celery in the oil until vegetables are tender, about 12 minutes.

Not exact matches

In a large pot, heat the vegetable oil and saute the onion, garlic, and carrots until the carrots are soft.

Toss the vegetables until they're evenly coated in oil and spices.

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Add no more than a tablespoon of vegetable oil and allow it to heat until almost smoking.

Toss the vegetables until they're completely coated in oil and spices.

Fry tortillas in vegetable oil until brown.

Once you get to this point, roasts them the same way as roasted broccoli florets or any other roasted vegetables: toss in extra-virgin olive oil, put on a baking sheet in a single layer and bake in a 400F oven for about 35 minutes, or until soft and browned.

In either a medium bowl, or in the bowl of a standing mixer, add the vegetable oil and sugar and mix for about 30 seconds, or until it looks like wet sand.

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

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.

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.

On a large sheet pan, toss mushrooms and eggplant with 2 - 3 Tablespoons olive oil to coat and dust with 2 - 3 Tablespoons za'atar until all the vegetables are lightly coated.

Methods: Preheat oven to 160 Deg C chop vegetables (other than the olives), put in dish, season with herbs, condiments, splash over the oil and vinegar and place in oven for 20 mins or until looking browned.

if your tahini is pretty thick and pasty, add flavorless oil (like vegetable oil) bit by bit until it gets creamy.

Drizzle with olive oil and bake for 40 minutes, until the vegetables are soft.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

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)

Heat the olive or vegetable oil in a large plan and fry the duck legs until well browned on all sides.

If you prefer to fry them you can do so in batches in about an inch of vegetable oil until lightly golden and crunchy.

Toss vegetables in 2 tablespoons of grape seed oil and cook for 15 - 20 minutes or until sunchokes can be easily pierced with a fork.

Lightly oil the grate and grill chicken skewers until opaque and juices run clear (about 12 - 15 minutes) and the vegetable skewers for about 8 - 12 minutes until soft and beginning to brown.

If you're in a rush, you can simply slice the tofu into thin planks, squeeze out the water with paper towels, and fry in a hot skillet with a drop of vegetable oil until crispy.

In a dry pot, add vegetable oil and place over medium - high heat, when hot, add beef and fry until browned.

1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2 cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan and heat, add garlic and cook until fragrant.

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 up some olive oil or butter in a pan and add the beef and vegetables and fry it until the beef is done.

Instead, I sauté all the vegetables in oil until they're soft before incorporating them into the patty.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Now add in vegetable oil and whisk rigorously until blended.

vegetable oil 1 onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.

For the wok, add chicken pieces to 1 tablespoon hot vegetable oil; cook for 10 minutes, turning often until bacon is crispy and chicken is firm to the touch.

In a large bowl, whisk together the pumpkin, both sugars and the vegetable oil until completely combined, making sure to break up any chunks of brown sugar so no lumps remain.

Add all the vegetables to the chicken along with some splashes of olive oil and a couple tablespoons of mayo until it is nice and moist.

Toss with olive oil, spread on baking sheet and roast vegetables until tender and charred around the edges, about 20 minutes.

In the same pot you cooked the vegetables, add the remaining 1 tablespoon oil until shimmering.

Arrange the vegetables and onion on the baking sheet, drizzle with olive oil, sprinkle with the herbes de Provence and 1 teaspoon sea salt and toss until the veg and onions are evenly coated in the oil and spices.

In a large bowl, stir together condensed milk, egg, and vegetable oil until smooth.

In medium bowl combine onion and cauliflower and toss with 2 tablespoon of olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon sweet paprika until olive oil, spices and vegetables are evenly distributed.

4) Heat up some vegetable + coconut oil (I used a blend of both) in a large skillet and cook the chicken until ~ 165 F. 5)(Sauce) Add enough orange juice to blend the pineapple and mango chunks.

In a mixer, mix vegetable oil, sugar, lemon zest, vanilla and eggs until well combined and thick, pale yellow.

In a mixer beat eggs, vegetable oil, and sugars until thick batter consistency.

vegetable or olive oil (optional) in 2 1/2 - quart microwavable bowl until well blended.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Heat vegetable oil in a deep skillet or deep fryer until it is between 350 ° - 375 ° F.

vegetable or olive oil in 3 - quart saucepan until well blended.

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

vegetable or olive oil (optional) in 3 - quart saucepan until well blended.