Sentences with phrase «onion in a large stock pot»

Combine the chicken, carrot, celery, salt and onion in a large stock pot, adding cold water until covered.

Not exact matches

In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste.

Pour the tomatoes and all the chopped peppers, jalapenos, garlic and onions in a very large stock pot

In a large stock pot, heat the butter and sauté the onions over low - to - medium heat until they're translucent.

In a large dutch oven or heavy duty stock pot over medium heat melt the butter and oil and add the sliced onions.

Sauté onion and garlic in butter and olive oil over a medium heat in a large Dutch oven or stock pot until translucent, about five minutes.

In a large stock pot, combine the broth with the potatoes, garlic, onion, and rosemary sprig and bring to a boil over high heat.

Heat the olive oil in a large stock pot and then sweat the celery, carrots, garlic and onions in the oil.

In a large stock pot on medium high heat your olive oil and add the chopped onions, peppers, garlic and kale.

Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme, pepper, and broth in a stock pot or large saucepan.

In a large stock pot, sauté onion and garlic in olive oil over medium heaIn a large stock pot, sauté onion and garlic in olive oil over medium heain olive oil over medium heat.

Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.

Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery Large Ham Hock (from Tails and Trotters) 2 Medium Yellow Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celeryOnions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery large stock pot, add the onions, garlic, and celeryonions, garlic, and celery root.

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.

In a large stock pot, sauté the onions in olive oiIn a large stock pot, sauté the onions in olive oiin olive oil.

In a large stock pot sauté onion, garlic and bacon in olive oil for approximately 5 minutes, or until onions are soft and bacon is crisIn a large stock pot sauté onion, garlic and bacon in olive oil for approximately 5 minutes, or until onions are soft and bacon is crisin olive oil for approximately 5 minutes, or until onions are soft and bacon is crisp.

In a large stock pot, add tomatoes, peaches, green pepper, onion, jalapeños, garlic, cilantro and apple cider vinegar.

Place the chopped onion in a large stock - pot with a splash of olive oil.

In a large stock pot, on medium heat, saute the onions, leeks and garlic with the olive oil, salt pepper, thyme, and cumin for about 15 minutes until translucent.

Heat a little sesame oil in the bottom of a large stock pot on a medium / high heat, and fry the spring onion until it just begins to turn soft.

directions For the Corn Stock: In a large pot over medium - high heat, add the corn cobs, bay leaf, garlic, onion, coriander seed, salt and water.

In a large pot add 8 cups of chicken stock, 1/2 onion, 1/2 teaspoon oregano, 1/2 head of garlic 1/2 bunch of cilantro, 1 - 2 teaspoon salt and the chicken carcasses from the roasted chicken.

Combine the chicken stock, noodles, chicken, tomatoes, green onions, garlic, seasonings and vinegar in a large stock pot.

Heat 2 Tablespoons olive oil in a large stock pot over medium heat, add onions, carrots, celery, zucchini.

Place squash, onion, garlic, and stock in a large pot over high heat.

3 tablespoons olive oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.

Bring the chicken stock, beef, celeriac, carrots, celery, onions, and the 1 cup whole cilantro leaves to a boil in a large pot over high heat.

In a large stock pot, heat the oil and saute the onion, bell pepper, garlic, chile, and bay leaf for 5 minutes or until soft.

Directions: Step 1: In a large stock pot put oil in and saute onions, peppers and celery on medium high heat until translucenIn a large stock pot put oil in and saute onions, peppers and celery on medium high heat until translucenin and saute onions, peppers and celery on medium high heat until translucent.

In a large Dutch oven or equivalent pot, bring the chicken, onion, oregano, chicken stock and water to a boil over medium - high heat.

In a large skillet (or stock pot), cook beef and onions over medium heat until meat is no longer pink; drain.

Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6 tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or vegetable stock 1 red chilli, chopped (optional) 1 tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4 tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.

In large sauté pan (with tall sides) or stock pot, melt butter and saute onion and garlic until softened, about 3 minutes.

In large stock pot, heat oil and sauté chopped onion and garlic on medium low heat until softened, about 5 minutes

PREPARATION In a large stock pot, heat the oil over medium and add in the onionIn a large stock pot, heat the oil over medium and add in the onionin the onions.

In a large stock pot, add chopped onion, carrots, and celery along with 2 Tablespoons olive oil.

Ingredients 4 slices (4 ounces) bacon, cut into 1 / 2 - inch pieces 1/2 cup chopped onion 1/2 cup diced celery 1 pound red - skin potatoes, scrubbed but not peeled, cut into 1 / 2 - inch dice 1 tablespoon minced garlic 2 cups chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose flour 2 tablespoons chopped fresh chives for garnish Sauté bacon in a large, heavy pot set over medium heat until browned and crisp, for 3 to 4 minutes.