Sentences with phrase «over moderate heat add»

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.

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.

Add the leeks and a pinch of salt; cook over moderate heat until softened.

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

Add the water and white wine vinegar and simmer over moderate heat until the barbecue sauce is very thick, about 5 minutes.

Add the pecans and cook over moderate heat, stirring, until golden, about 6 minutes.

Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt.

Place a large pot over moderate heat and add extra-virgin olive oil.

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

Add milk in a slow stream, whisking and bring mixture to a boil over moderate heat.

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

Add asparagus and simmer over moderate heat until just cooked, about 90 seconds to 2 minutes, depending upon stalk thickness.

Next add the remaining coconut milk, the salt and tomatoes, and cook over moderate heat.

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.

Add brown sugar and cook over moderate heat, stirring, until thick and smooth.

Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

add remaining ingredients and heat, covered, over moderate heat, stirring occasionally, for about 30 min.

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.

In a wok or heavy - bottomed frying pan heat the oil, add the peppers and fennel and cook for 10 - 15 minutes over a moderate heat until crunchy, stirring occasionally.

Add the garlic, orange zest and crushed red pepper and cook over moderate heat, stirring, until the garlic is softened, about 2 minutes.

Cut the chicken breast in half, cover with cling film and using a rolling pin gently bash the chicken so that it is roughly the same thickness all over, heat a non stick frying pan, add the coconut oil and when melted place your chicken in the pan, on a moderate high heat slightly sear the chicken then finish cooking on a medium heat, once the chicken is almost cooked add the orange, lemon and lime juice and the honey and bring to a rapid bubbling simmer until the sauce thickens to a glaze, this will only take a minute or so, place the chicken in the lettuce wraps spooning over the glaze, return the pan to the heat and add the coconut milk using a spatula scrap the coconut milk around the pan so that it picks up the left over cooking juices, take of the heat immediately, top your sticky sweet glazed chicken with the salsa and finish off with a drizzle of the coconut dressing.

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

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

Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until slightly golden, about 5 minutes.

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

Heat a large pan over moderate heat and add the curry paHeat a large pan over moderate heat and add the curry paheat and add the curry paste.

Add the onion and sauté over moderate heat until translucent.

Step 2 - Heat half of the oil and butter in a 12 - inch heavy skillet (2 inches deep) over moderate heat until and add bacon, sage and rosemary and cook for 2 minuHeat half of the oil and butter in a 12 - inch heavy skillet (2 inches deep) over moderate heat until and add bacon, sage and rosemary and cook for 2 minuheat until and add bacon, sage and rosemary and cook for 2 minutes.

Drain and add directly to the pasta sauce over a moderate heat.

In a small frying pan, add a little oil and heat over a moderate / high heat.

Put the egg pan back over a moderate heat and add half of the remaining oil.

Add sugar and cook over moderate heat, stirring, until sugar is dissolved.

Add the garlic and ginger and cook over moderate heat, stirring, until lightly golden, 3 minutes.

Put a drizzle of olive oil in a pot and add the quinoa to toast over moderate heat for two minutes.

Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes.

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

Add the leeks and cook over moderate heat until just softened but still bright green, about 5 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.

Add the broth, lemon zest and lemon juice and cook over moderate heat, stirring, until the mushrooms are coated in a light sauce, 4 minutes.

Melt butter in a 10 - inch heavy skillet over moderate heat, then add watercress mixture and cook, stirring, until spinach is wilted, 1 to 2 minutes.

Add the almonds and cook over moderate heat, stirring a few times, until golden brown, about 2 minutes.

Add 4 inches of water and salt to a medium saucepan and place over moderate heat.