Sentences with phrase «pan over the onion»

Not exact matches

We rave over badass budget blenders, weep over onion choppers and try every nonstick pan on the market.

In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook onions until caramelized, about eight to 10 minutes (a pinch of granulated sugar will help caramelize the onions).

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.

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

Add the apples, onions, and salt to the pan and sauté over medium heat, stirring frequently, until cooked down and caramelized.

Heat oil in a large non stick pan over medium heat, begin to saute onion, and peppers until onions become translucent.

Meanwhile, warm coconut oil in a pan over medium heat and add onions.

In a large pan, warm the coconut oil over medium heat and add onions, fennel and carrots.

If using peppers and onions, in a skillet pan over medium heat, sauté the peppers and onions until translucent.

Preheat a large cast iron pan over medium heat, saute onions in olive oil and a pinch of salt for about 7 minutes, until lightly browned.

Once brats are browned, place brats on top of onions in pan, then pour beer over the top.

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

In a fry pan (skillet) over medium heat, cook your onions in 1 tbls of olive oil until soft, golden and sweet (8 - 10 min).

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

Heat the oil in a large pan over a medium heat and cook the onions and mushrooms, stirring occasionally, for a few minutes until starting to soften.

Place onion and garlic in a frying pan coated with cooking spray over medium heat for about 3 minutes, add ground meat / vegan option and cumin and cook until browned, about 10 minutes.

Heat oil over medium - low heat in a large frying pan and add onions.

While that cooks, dice the pepper and onion and toss them in a large frying pan, cooking over medium heat for 5 minutes.

In a large pan, drizzle olive oil and sauté diced onion over medium high heat until tender.

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.

In a pan, sauté the onions in the olive oil for a few minutes over a medium heat.

Meanwhile, add chopped onions and minced garlic to a sauce pan with coconut oil and saute on stove top over medium heat for 3 - 4 minutes or until onions are translucent and garlic begins to brown.

In a pan heat oil over medium heat and add garlic and onion.

In a large lidded pan or skillet, heat olive oil over a medium heat and add onions.

Quickly scatter a third of the onion, olives and sage leaves over the batter and carefully return pan to the oven on the pizza stone.

In that same pan, still over medium heat, add garlic, onion, carrot and celery to the pan to cook.

In a deep frying pan or sauce pan, put vegetable oil and set over medium heat, when hot, add onions, sprinkle in some salt and reduce the heat to medium low.

Melt 2 tablespoons of butter in a wide pan over medium heat, add the finely chopped onion and cook for about 2 minutes.

Cook the onions in some olive oil over medium heat and remove from sauté pan.

Heat 1 tablespoon of the oil in a pan and cook the onions, stirring over low heat for about 5 minutes.

Meanwhile cook the onions: heat the olive oil in a large non-stick frying pan over a high heat.

In a large saute pan, add onions and a swirl of olive oil and cook over medium heat for about five minutes, until they start to soften and brown.

In a large pan, sauté onion in oil over medium (not high) heat until onion just begins to turn translucent (about 3 minutes).

Step 3: Dry out the pan you had been boiling the onion in and melt the butter in it over a medium heat.

Spread onion jam on top of speck and saute bread slices in pan over medium heat.

Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.

Saute the onion in the oil in a pan over medium heat.

Remove pan from oven, pour the sauce over the meatloaf, and sprinkle with the reserved onions nd cheese.

Heat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minutes.

Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and cook over medium heat with a drizzle of olive oil.

In medium pan, saute onion, celery, and pepper in 1 tablespoon olive oil over medium high heat until soft (2 - 3 minutes.)

What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or regular flour 1 teaspoon salt, plus a little extra for sprinkling over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

Over high heat, in the same pan, quickly add 1 1/4 cups of drinking water and remaining 1/2 package of soup powder, ramen flakes, and 2 tablespoons of chopped onion.

Leave the bacon grease in the pan and cook the venison, onions, celery and bell pepper over medium to low heat.

In a large saute pan, melt the butter over medium heat, add the onion and thyme, and cook for about 5 minutes, or until soft and translucent.

In a large stock pan over medium - high heat, add the olive oil and the onion.