I slice eggplants and roast them in the oven with olive oil, salt, and
pepper until soft.
Sauté the onion, garlic, bell
pepper until soft.
In a large sauce pan, saute onions, garlic and bell
pepper until soft.
Fry the onion and red
pepper until soft.
Heat the olive oil and saute the onion, garlic, and bell
pepper until soft.
Saute the onions, bell pepper, and poblano
pepper until soft, about 5 - 8 minutes.
In a non stick pan add a bit of oil (i used coconut oil) and sauté the onions and garlic with some salt and
pepper until soft and translucent.
Heat another teaspoon of sesame oil in the pan and stir - fry the onion and
pepper until soft.
Saute
peppers until soft, add salt to taste, set aside.
In a large, heavy skillet, heat the olive oil and saute the onions and bell
peppers until soft, then add the garlic and continue sauteeing, taking care not to burn the garlic.
Pan fry the bell
peppers until soft.
Not exact matches
Put the
peppers on a baking sheet and broil, turning once,
until just
soft, about 5 minutes.
Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and
pepper, then cook in the oven for 40 - 45 minutes
until soft.
Place the vegetables in a greased ovenproof dish and bake in the oven for 30 - 35 minutes or
until the tomatoes and bell
peppers are
soft, golden and have slightly burnt edges.
Simmer
until the yellow bell
peppers are tender and the sweet potatoes are quite
soft, about 5 minutes.
Lay
peppers on a baking sheet and cook for 8 - 10 minutes
until al - tente or for 10 - 15 minutes for
softer peppers.
Add red
pepper and cook
until soft, about 10 minutes, then add tomato and continue to cook, stirring occasionally
until mixture is thick and has the consistency of jam, about 20 minutes or more.
Add the onion and
pepper and cook, stirring occasionally, for 5 - 8 minutes, or
until soft.
Now it's time to add your veggies - add the onion, celery, bell
pepper, and minced garlic, stirring constantly
until the veggies are
soft, about 5 minutes.
Saute onion, red
pepper, and jalapeno in oil with a pinch of salt
until soft, about 7 minutes.
Add the chopped leeks, sprinkle with salt and
pepper, and saute on a low to medium heat for 10 - 15 minutes
until they are
soft.
Once it is melted, saute
until soft 1/2 chopped medium onion, 1 minced garlic clove, 1 small hot
pepper or red
pepper flakes, 1T grated ginger.
When the onion has softened, add the apples and sautee them with a pinch of salt and
pepper until they have also started to get
soft.
Sautée for several minutes
until the
peppers are
soft, being careful not to burn the garlic.
Add onion, jalapeño, tomato, a pinch of salt, and a few grates of
pepper; cook
until just
soft, 3 - 4 minutes.
Sauté
until the onion is translucent and the
pepper is
soft.
Add the shallot, 1/2 teaspoon kosher salt, and fresh ground black
pepper and sauté
until soft, about 3 minutes.
Cook
peppers for about 8 - 10 minutes
until they are
soft.
Add garlic and red
pepper; cook
until garlic is
soft and fragrant, about 2 minutes.
Add the onion, bell
peppers, chipotle, and garlic and cook, stirring,
until they turn
soft and golden brown, and chicken is cooked through, 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)
Add garlic and onions to pan and cook over medium heat for 5 minutes or
until slightly
soft, season with salt and
pepper.
Season with salt and
pepper, and sauté over medium heat stirring occasionally
until soft and translucent, 6 - 8 minutes.
Add the onion, garlic, bay leaves and a touch of salt and
pepper and sauté for 5 minutes
until soft and translucent — you don't want this to colour too much.
Add the onions and
peppers and saute
until soft, about 5 minutes.
Roast the tomato and bell
pepper until they are very
soft and just beginning to brown, 10 to 15 minutes, without turning.
Add onion, bell
pepper, garlic, serrano
pepper and jalapeno and saute
until vegetables are
soft and onions begin to turn translucent, about 5 minutes.
Cover and simmer
until the
peppers are
soft and the sausages are cooked through, about 20 minutes.
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black
pepper handful of parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them for about 20 minutes
until completely
soft.
Add the
pepper and the onion and cook stirring occasionally
until soft, about 5 minutes.
Add the tomato, season with salt and
pepper, and cook for about 5 minutes, stirring occasionally,
until soft and mixture is pulpy.
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.
Then add all the spices (Curry, salt /
pepper, cumin, paprika, garlic, ginger), cover and let the sweet potato cook
until soft (Add more water if necessary)
Then add the bell
pepper and cook
until soft, about 5 - 7 minutes.
Thinly sliced green bell
peppers, roasted red
peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked in a skillet
until soft, tender and juicy.
Sauté
peppers for 5 - 10 minutes
until soft, and then add roasted winter squash.
Season with the salt and
pepper, stir and keep cooking
until the zucchini are almost
soft.
Cook
until the onion is translucent and the
pepper is
soft.
Add onion, bell
pepper, garlic and red
pepper flakes, saute
until soft, 4 to 5 minutes.
1) Cut beef into small cubes 2) Chop onions, bell
peppers, tomatoes and carrots into small pieces 3) Stir - fry cubed beef in a wok for a few minutes
until brown, then set aside 4) Stir - fry onions and carrots
until carrots are slightly
soft 5) Add in chopped bell
peppers and stir - fry
until peppers are cooked 6) Add in tomatoes and mix 7) Add in browned beef and mix well, pouring in soy sauce and salt to taste 8) Serve hot with a side a rice