Sentences with phrase «pepper in a large pot»

Combine the potatoes, garlic confit, chicken broth, onion, sea salt, and pepper in a large pot.

Combine stewed tomatoes, tomato sauce, tomato paste, onion, oregano, basil, garlic powder, sugar, salt, and pepper in a large pot.

Heat the red onion, garlic, tomatoes, water, beans, chili powder, basil, oregano, black and cayenne pepper in a large pot.

Not exact matches

In a large soup pot heat the butter over medium - low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often.

In a large pot on medium - high heat, combine sausage, burgers, bell pepper, onion, and garlic.

Put the beans and the liquid in a large pot or Dutch oven over medium heat; sprinkle with salt and pepper.

Heat olive oil in a large oven - safe skillet or pot over medium heat and season with salt and pepper.

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.

Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning.

Place the chicken in a large pot with the cumin, salt, pepper, and the chicken stock.

Melt the coconut oil in a large pot and add the mustard seeds, turmeric, black pepper and cumin.

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

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.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

Place all ingredients except cilantro, salt, pepper and milk in a large - sized pot on stove over medium - low heat.

extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.

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

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divinin cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divinIn a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

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

1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer for 30 minutes.

In a large pot of water add salt, pepper, green herbs of your choice (oregano, thyme, basil, savory, rosemary), and a couple of lemon quarters.

Ingredients: 1 onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2 tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over medium heat.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

In a large pot saute onion, celery, pepper, and carrot in the olive oil until sofIn a large pot saute onion, celery, pepper, and carrot in the olive oil until sofin the olive oil until soft.

1 can tomatoes (15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water 1 onion 5 oz spinach 6 - 8 cloves garlic, minced 1/2 tsp cinnamon 1 teaspoon cumin 1/8 teaspoon cayenne pepper 1 teaspoon paprika optional 1 cup red wine optional 1 - 2 teaspoons porcini mushroom powder In a large soup pot, pour in water,.In a large soup pot, pour in water,.in water,...

In a large pot of boiling water, add some salt and then the halved peppers.

In a large, deep pot over medium - high heat, add the olive oil, onion, carrot, celery, salt and pepper.

Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste

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.

Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.

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

Heat the olive oil in a large pot (one that can hold at least 3 litres or 3 quarts of liquid) and add the chopped vegetables with a pinch of salt and pepper.

In a large pot or Dutch oven, sauté onion, bell pepper, and garlic for a few minutes then add tomato paste and the spices.

Heat 2 tablespoons extra-virgin olive oil in soup pot or large Dutch oven over medium - high heat and add leeks, onions, celery, parsnip or fennel, carrots, salt and pepper.

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.

Ingredients: 2 (10.75 ounce) cans condensed cream of chicken soup 3 cups water 1 cup chopped celery 2 onions, quartered 1 teaspoon salt 1/2 teaspoon poultry seasoning 1/2 teaspoon ground black pepper 4 skinless, boneless chicken breast halves 5 carrots, sliced 1 (10 ounce) package frozen green peas 4 potatoes, quartered 3 cups baking mix 1 1/3 cups milk Method: In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper.

To finish the chowder: Place the clams and beer in a large pot with a tight - fitting lid, and season with sea salt and pepper.

Brown the onion, peppers, and garlic in olive oil in a large pot over medium heat until wilted and slightly browned, then move to a bowl.

In a large pot over medium heat, add the olive oil, salt, dried herbs, pepper and garlic, and cook for a few minutes until the garlic has softened (reduce heat if garlic starts to brown).

For the ketchup leather: Combine the tomato paste, sugar, tomatoes, salt, onion powder, soy sauce, allspice, garlic, mushroom powder and black pepper with 3 1/4 cups water in a large pot and blend with an immersion blender until smooth.

Recipe at a glance 5 stars 1 review time: over 5 hrsserves / makes: 8recipe id: 75522cook method: stovetop, crock pot ingredients 1 pound dried navy beans6 ounces slab bacon, diced1 large onion, chopped1 green bell pepper, cut in 1 / 4 - inch dice1 red bell pepper, cut in 1 / 4 - inch dice1 can (28 ounce size) plum tomatoes, chopped, with their juices1 / 2 pound honey - baked ham, in 1 / 4 - inch dice1 smoked pork chop, in 1 / 4 - inch dice1 cup ketchup3 / 4 cup packed dark brown sugar1 / 4 cup honey1 / 4 cup dark molasses1 tablespoon Worcestershire sauce1 teaspoon dry mustard salt, to taste directions Wash beans and soak overnight in enough cold water to cover by 2 inches.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

In a large pot (I used a 6 qt dutch oven) brown the ground turkey, seasoned with plenty of salt and pepper.

Heat the olive oil in a large pot over medium high heat, then add the onions, carrots, celery, and red and green peppers.

In a large pot add beef, onion and peppers.

Wash the carrots and cut off the root end and chop in to large bite size pieces and add to the soup pot with the bell pepper.

In a large sauce pot over medium - high heat, whisk together water, chickpea flour, sea salt, black pepper if using, and oil until mixture thickens to a porridge or polenta consistency.

In a large stock pot over medium heat, combine the meat, beef stock, wine, tomato paste, sugar, thyme, Worcestershire sauce, hot sauce, paprika, cumin, crushed red pepper and bay leaves.

Bring onion, bell pepper, garlic, beans, pork, salt, and 3 quarts water to a boil in a large pot.