Sentences with phrase «pepper in a small saucepan»

For the warm salsa topping: put the tomatoes, 1 cup chopped onion, chicken broth, water, chipotle chiles, salt, and pepper in a small saucepan.

Put the mustard, broth, maple syrup, hot sauce, garlic powder, onion powder, red pepper flakes and pepper in a small saucepan and stir to combine.

Place cider vinegar, shallots, salt and pepper in a small saucepan and simmer until reduced to 1/3 cup.

Bring rice syrup, vinegar and 1 tablespoon of the pepper in small saucepan to boil, whisking occasionally.

Combine the brown sugar, ketchup, chicken stock, rice vinegar, soy, cornstarch, garlic and crushed red pepper in a small saucepan.

Not exact matches

My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper into really small pieces and simmer them down to a sauce in a saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.

1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tendeIn a small saucepan, sauté onion and garlic in olive oil until clear and tendein olive oil until clear and tender.

Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1 teaspoon red pepper flakes / 1 cup raisins / 2 teaspoons salt / 6 — 7 cups of pear, cored and chopped.

Make the Dressing: In small saucepan, combine the seasoning packet from the ramen noodles, cider vinegar, sugar or honey, salt, pepper and bring to a boil to melt sugar or honey and combine ingredients.

In a small saucepan over low heat, warm 1/4 c. olive oil, garlic cloves, basil leaves and pepper flakes.

In a small saucepan, mix the sour cherries with the red wine, sugar, pepper and thyme.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

COMBINE garlic, pepper, fish sauce, sugar, orange juice, vinegar, and chile paste in small saucepan and bring to a boil.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

Heat the beans and ready roasted peppers through in a small saucepan with a little olive oil and salt and pepper and a splash of Tabasco.

Combine the scallions, serrano pepper, olive oil, and a couple pinches of salt in a small saucepan.

As for the mashed potatoes... I always make mine with real heavy whipping cream and butter (heated together in a small saucepan first), then I add that along with some black pepper and a good sprinkle of Mrs Dash Table Blend Seasoning to my potatoes.

Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes.

In a small saucepan over medium high heat, combine honey, soy sauce, apple cider vinegar, sesame oil and red pepper flakes.

Make the rosemary honey: In a small saucepan over medium heat, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer.

In a small saucepan combine grapeseed oil, 2 thinly sliced scallions, garlic, star anise pods, crushed red pepper, and ginger.

Combine the oil and red pepper flakes in a small saucepan.

Combine the chile peppers, water and garlic in a small saucepan and let sit for 5 minutes.

In a small saucepan over medium - high heat, combine the vinegar, sugar, salt, bay leaf and red pepper flakes.

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.

For the Lemon Honey Herb Sauce: In a small saucepan over medium heat, whisk together the honey, lemon, cayenne and season with salt and pepper to taste.

In a small saucepan over medium heat, combine the milk, chocolate, chile pepper, cinnamon, brown sugar, vanilla, salt, peppercorns, allspice and cayenne.

In a saucepan or small pot, add the crushed canned tomatoes, salt and pepper.

While Brussels sprouts are roasting in a small saucepan add coconut aminos, maple syrup, orange juice, garlic, ginger and red pepper flakes and cook over medium heat, stirring occasionally until liquid reduces by half and thickens, about 8 - 10 minutes.

2 Tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped carrot 1/2 cup finely chopped carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds in small saucepan then processed) 1/2 teaspoon freshly ground grains of paradise (I used ground black pepper)

Combine the potato, bell pepper, onion, and cashews in a small saucepan and cover with water.

Whisk oil, vinegar, rosemary, garlic, salt and pepper together in a small saucepan and heat until steaming.

Put about 2 cups of the tomatoes (if necessary save the rest for another use) in a small saucepan with the sugar, a pinch of salt, and plenty of pepper and bring to a boil.

In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA ® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper.

Combine the oil and crushed red pepper flakes in a heavy small saucepan.

Heat chiles, star anise, oil, red pepper flakes, and peppercorns in a small saucepan over medium until fragrant and just beginning to bubble, 5 — 7 minutes.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat.

Cook scallions, ginger, apple, garlic, miso, mirin, sake, toban djan, and red pepper flakes in a small saucepan over medium heat, stirring, just until warm (do not let it simmer) and garlic no longer tastes raw, about 5 minutes.

In a small saucepan, whisk 1/4 cup water, instant coffee, soy sauce, sugar, a pinch of black pepper, and the cornstarch slurry together.

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oiin half In a large saucepan over medium heat, heat the olive oiIn a large saucepan over medium heat, heat the olive oil.

-- Place the olive oil in a small saucepan along with the orange zest, rosemary, pepper flakes and garlic.

In a small saucepan, combine vinegar, water, salt, sugar, peppercorns, and red pepper flakes.

Bring vinegar and sugar to a boil in a small saucepan and pour over onion; season with salt and pepper.

Cook oil, red pepper flakes, and fennel seeds in a small saucepan over medium - low heat, stirring occasionally, until oil around spices is sizzling, about 5 minutes.

Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan.

In a small saucepan blend the heavy cream, grated garlic, lemon zest, thyme, salt and pepper together.

In a small saucepan combine the garlic, kosher salt, tomato paste, tomato sauce, a dash of black pepper, oregano, and olive oil.

In a small saucepan, combine the almond milk, oil, turmeric, cinnamon stick, ginger, salt, and pepper to taste and bring to a soft boil.

Whisk oil, vinegar, rosemary, garlic, salt and pepper together in a small saucepan and heat until steaming.

In a microwave - safe bowl or small saucepan, heat the garlic, coconut oil, coconut milk, salt, and pepper, about 1 minute.