Not exact matches
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.
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
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.
Heat oil in a large non stick pan
over medium heat, begin to saute onion, and
peppers until onions become translucent.
Heat oil in a non-stick skillet
over medium heat, add green
pepper and ham, cook
until the
pepper begins to soften, and the ham begins to brown, 3 - 5 minutes.
If using
peppers and onions, in a skillet pan
over medium heat, sauté the
peppers and onions
until translucent.
In a large skillet
over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and
pepper until beef is no longer pink.
Drizzle olive oil
over the green, red
pepper, and broil
until slightly browned 4 - 7 minutes.
Season the steak with the kosher salt and
pepper and cook in the olive oil
over medium - high heat
until well - browned on both sides, about 6 - 8 minutes per side, or the internal temperature reaches 145 degrees Fahrenheit.
To roast the
peppers, either use tongs to blacken them directly
over a stovetop flame, or roast them in the oven at 400 degrees
until the skins are blackened in spots.
Season with salt and
pepper, cover and cook
over moderate heat
until the kale is tender, about 5 minutes.
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 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.
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan
over medium heat 4) Saute chopped onions
until softened but are still white in colour 5) Add garlic and chopped livers, frying livers
until browned all
over and cooked throughout 6) Add in white wine and mustard powder, and salt &
pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and
pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Add garlic and onions to pan and cook
over medium heat for 5 minutes or
until slightly soft, season with salt and
pepper.
SAUCE: In a large nonstick skillet, add beef, onion
peppers, chili powder and cumin and cook
over medium - high heat
until beef is browned and crumbled (about 7 minutes) Add garlic and cook for an additional minute.
Add bell
peppers, carrots, onions, garlic, salt and
pepper to taste, and saute
over medium heat
until the onion is tender, about 5 minutes.
Season with salt and
pepper, and sauté
over medium heat stirring occasionally
until soft and translucent, 6 - 8 minutes.
1) Bring a large pot of generously salted water to a boil 2) Pre-heat the oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt,
pepper and cooking oil 6) Heat up a lightly oiled oven - safe baking dish for a few minutes in the oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them
over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes
until golden brown.
In a large skillet, sauté the onion &
pepper in a tablespoon of extra virgin olive oil
over medium heat
until tender.
Mix the onion and
peppers together, and sauté
over moderate flame
until the
peppers are quite tender (but not mushy) and ever so slightly browned around the edges.
Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons
pepper and cook
over medium heat for 10 to 15 minutes, stirring occasionally,
until tender but not browned.
Sauté bell
peppers and onion in 1 tablespoon olive oil in the same skillet
over medium heat
until crisp - tender.
Mix the oregano, breadcrumbs, lemon zest in a small bowl, season with salt and
pepper, then sprinkle
over the potatoes and roast them for another 10 minutes or
until topping is golden and potatoes are tender.
Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well), red
pepper flakes, and salt
over all of the ingredients in the skillet, and cook on medium heat
until chicken is cooked through and no longer pink, about 5 minutes.
ADD the cauliflower florets, red
pepper flakes, and 1 cup water and bring to a simmer
over medium - high heat, then reduce the heat to a gentle simmer, cover, and cook, stirring occasionally,
until the cauliflower is very soft and almost falling apart, 22 to 25 minutes.
Working in batches, grill the vegetables
until tender and lightly charred all
over, about 8 to 10 minutes for the bell
pepper; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; and 4 minutes for the asparagus and scallions.
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.
Add the poblano
peppers, and sautée
over medium heat for 5 more minutes,
until they are also softened.
Pour 1/3 to 1/2 cup sweet chili sauce
over top, then stir
until the bell
pepper and tofu are coated in the sauce.
In medium pan, saute onion, celery, and
pepper in 1 tablespoon olive oil
over medium high heat
until soft (2 - 3 minutes.)
What I had intended to do was toss the carrots with olive oil and cumin, salt and
pepper, roast them
until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado slices on top and then squeeze fresh lemon juice
over it.
Add chicken and red
pepper flakes and cook
over medium heat 5 minutes,
until chicken is no longer pink.
Simply sautee the mushrooms (chopped into strips) in some vegan butter with a little dried thyme, salt, & crushed red
pepper over high heat
until they have crisped evenly.
Saute celery root, leek and salt and
pepper in olive oil
over medium - low heat for 10 minutes or
until leeks are soft but not brown.
In a non-skillet heat 1 tablespoon of the oil
over moderately high heat
until it is hot but not smoking and in it sauté the cod, seasoned with salt and
pepper, for 30 seconds.
Sprinkle baking powder, salt and several grinds of black
pepper over mixture and stir with a fork
until it distributes throughout the shreds.
Place oil, garlic, and red
pepper flakes in a cold medium saucepan and warm
over medium heat
until the garlic becomes fragrant and just starts to sizzle, about 1 minute.
Meanwhile, add coconut oil, chopped onions and garlic to large sauce pan, cook
over medium heat for 3 - 5 minutes, add chopped bell
pepper and minced ginger and continue cooking another 2 - 3 minutes or
until onions and garlic begin to golden.
Blacken the
pepper either
over the direct flame on a gas stove - top or broil it, turning it ever few minutes
until it is scorched all
over.
Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon
pepper or salt, 1/2 cup water, 1 tablespoon lime or lemon juice / Blend
until ingredients are thoroughly liquefied, pour
over ice into a chilled glass and that's sipping cucumbers.
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.
Directions: Place potatoes in a shallow baking dish, lightly oiled or buttered / Mix melted butter and syrup together and drizzle evenly
over potatoes, or use a pastry brush and brush each potato with the mixture / Then sprinkle with salt &
pepper / Bake covered at 375º for 30 minutes / Remove cover and continue to cook, basting occasionally with juices,
until gold brown and tender, another 30 — 40 minutes / Sprinkle with candied nuts if you like / Serve immediately, or place in a clean, ovenproof dish and reheat later.
In a frying pan
over medium heat, saute zucchini, squash, bell
pepper, garlic, olive oil, and broccoli
until they are soft.
Combine jelly and chopped
pepper in a small sauce pan and cook
over low heat
until jelly is melted, about 3 minutes.
Add chopped cayenne and sweet
peppers, stir well and simmer
over medium heat for about 45 minutes,
until the
peppers are soft.
Ingredients: 2 cups dry lentils (rinsed and pick
over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1 onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black
pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook
until lentils are tender.
Brown the sausage, onion and
pepper in a saute pan
over medium heat for about 5 minutes,
until the chorizo is cooked through.
Season steak generously with salt and
pepper, and fry in pan
over medium heat
until lightly browned.
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.