Sentences with phrase «onions over moderate heat»

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

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.

Not exact matches

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

To make the dipping sauce: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.

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.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

Cook the onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.

Add the onion and half of the spice mixture, cover and cook over moderate heat, stirring a few times, until softened, about 7 minutes.

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic.

Stir in the onions, garlic, poblanos, bell pepper, jalapeño, 1/4 cup of the chile powder and the cumin and cook over moderate heat, stirring occasionally, until slightly softened but not browned, about 10 minutes.

Method Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4 - to 6 - quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes.

In a medium saucepan, combine the olive oil, onions, and garlic, cover, and cook over moderate heat until the onions begin to wilt, about 5 minutes.

Add the onion, garlic and jalapeño and cook over moderate heat, stirring occasionally, until the vegetables are softened and golden, about 8 minutes.

Add the onion and cook over moderate heat until just softened, about 2 minutes.

Toss with tongs over moderate heat until onion mixture is incorporated.

Using the same pan (rinse if needed), cook the onions in olive oil over moderate heat.

Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes.

Add the onion, celery, and garlic and sauté over moderate heat until the onion is golden.

collard greens 1 C. chicken broth 4 C. water 1 - 1/2 C. dried black - eyed peas, soaked and cooked 1 t. cider vinegar In a saucepan, cook onion, garlic and ham in oil over moderate heat, stirring occasionally until onion is pale golden.

1) To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions.

Cook the onion in oil in a 3 1/2 - to 4 - quart heavy pot over moderate heat, stirring occasionally, until the edges are golden, about 6 minutes.

In a medium skillet over moderate heat cook the onion and garlic in the olive oil.

Add the chopped onion, sliced baby portobello mushrooms, salt and pepper and cook over moderate heat until softened, about 5 minutes.

Add the onion and sauté over moderate heat until translucent.

Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12 - inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes.

In a small non-stick egg pan over moderate heat add half the olive oil and once hot, add the potatoes, greens, mushrooms, and onions.

Add the zucchini, onion and garlic, season with salt and cook over moderate heat, stirring occasionally, until just softened, about 10 minutes.

Meanwhile... — Melt a few tbsp of coconut oil and a tbsp of olive oil in the bottom of a large soup pot — Add a chopped onion, leek, shallot, ginger (2 tbsp), and curry powder (1tsp), and cook over moderate heat until starting to brown — Add in 1 / 2c white wine (they say dry, I don't know that mine was, but it turned out ok) and let evaporate

In a second skillet, add the butter, apples, onions and celery and cook over moderate heat until celery and onions become tender.

In a medium saucepan, combine the olive oil, onions, and garlic, cover, and cook over moderate heat until the onions begin to wilt, about 5 minutes.

Cook the onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.