Sentences with phrase «remaining garlic and cook»

Stir in remaining garlic and cook until fragrant, about 30 seconds.

Add the remaining garlic and cook until fragrant.

Not exact matches

add salt, garlic powder, and remaining coconut aminos, and continue cooking, stirring frequently, until everything is cooked through

The spinach: Wash and rinse a big pile of spinach, 6 - 8 cups or more — it cooks way down / In a large pan let a clove of finely chopped garlic sizzle in a couple of tablespoons of olive oil before adding all or most of the still - wet spinach to the pan / It will have a sizzling hissy fit for a moment / Pop on the lid for a few seconds, turn spinach with tongs, lid back on / Add remaining spinach when there's room in the pan / Let it all steam with the lid on for 3 or 4 minutes / When the spinach is wilted and tender remove from heat, salt lightly and set aside.

Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes.

Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic.

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

Cook onion in remaining tablespoon butter until tender, stir in garlic and thyme for about a minute and mix it all into the porcini mixture.

Add garlic, thyme, rosemary, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, 2 minutes.

Add the remaining butter, mushrooms, garlic, and red pepper flakes, and cook until fragrant, about 1 - 2 minutes.

Remove garlic, add the remaining water, which has been heated to boiling, and the pasta, stir and cook, uncovered, until pasta is al dente.

To the remaining bacon fat, add garlic and cook one minute.

Once sausage is almost cooked through, add remaining 2 tablespoons of olive oil and minced garlic to the pan.

Fry some pancetta cubes (or bacon) till crispy, then take them out to drain and cook some onion, garlic and mushrooms in the remaining fat.

Cook 10 minutes or until lightly browned and add the remaining garlic.

Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 teaspoon salt; cook for 3 minutes, stirring frequently.

Cook the onion and remaining 2 cloves of minced garlic in a splash of water until soft.

Stir in the remaining garlic, cumin, and coriander, cooking for an additional 30 seconds.

Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5 - 7 minutes.

In the meantime, add the oil to a saute pan and cook the peppers, mushrooms, remaining garlic and half of the spinach until the vegetables are soft.

Return skillet to medium heat and add remaining 1 tsp of oil, snap peas, 1 garlic clove and 1 tsp of ginger; cook for 1 minute, stirring occasionally.

Add remaining salt, pepper, lemon juice, and remaining 6 tablespoons uncooked olive oil to bowl with garlic and cooked oil and whisk to combine.

Add the remaining tablespoon vegetable oil, the ginger, and garlic to the pan and cook until they're fragrant, about a minute.

To the cast - iron skillet, add the remaining half of the vegetable oil and garlic mixture, and cook until fragrant, 1 to 2 minutes.

Add garlic and cook for a minute or two, then add remaining ingredients.

Add the remaining ginger and garlic and cook until fragrant, about 30 seconds.

Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through.

Keep the coconut milk blend heated up and in a separate skillet, sauté the garlic and the onions with the remaining 2 tbsp cooking fat / oil of choice.

Place the cooked chickpeas (reserve a handful for garnish), cooked garlic (and if you love garlic as much as we do, add 2 cloves of raw garlic at this stage) in a food processor with the remaining ingredients and half a cup of the cooking water.

Mix HERDEZ ® Guajillo Mexican Cooking Sauce, oil, lime juice, garlic, and remaining spices in large bowl.

Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks over cheese, pour egg milk mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.

Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally.

While chicken and peppers are grilling, heat remaining olive oil in a large sauce pan, add garlic and onion, and cook until tender, about 5 minutes.

Add diced apples, remaining half of garlic, and sliced shallots to skillet; cook, stirring occasionally, until just softened, about 5 minutes.

Put the almonds and garlic in a small skillet with the remaining tablespoon oil and over medium heat, and cook, stirring occasionally, until fragrant, 2 or 3 minutes.

Cook the remaining shallot and garlic until translucent, about 1 minute, and add the cinnamon, yellow squash, and zucchini.

Then stir in the garlic, Sri Lankan curry powder and remaining turmeric and cook for a mins.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

After all the chicken is cooked, add the remaining 2 teaspoons oil with the garlic and onions to the Dutch oven, and cook on medium heat until browned, stirring occasionally, 5 to 6 minutes.

Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes.

Add remaining tablespoon oil to pot along with onion, bell pepper, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.

Uncover and add the butter, tomato and remaining onions and garlic and cook, stirring, until the butter has melted and the mussels have opened completely, about 2 minutes more.

Stir through the remaining 2 cloves of sliced garlic and cook for another 1 - 2 min till the garlic is fragrant and starting to brown.

Heat remaining 1/4 cup oil in same pot and cook onion, bell pepper, garlic, and thyme, stirring occasionally, until onion is beginning to brown and is softened, 8 — 10 minutes.

Reduce heat to moderate and add remaining tablespoon of butter to pot along with onions, carrot, celery, and garlic and cook, sauté for about 5 minutes to golden color.

Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy.

oil in a large skillet over medium - high and cook collard greens, cardamom, if using, and remaining ginger and garlic, tossing frequently, until collards are wilted, bright green, and tender, about 5 minutes.

Turn, add remaining garlic clove, and cook, tossing occasionally, until fragrant, about 1 minute.

thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15 — 20 minutes.

Add chiles, garlic, orange zest, and remaining 2 thyme sprigs to skillet and cook, stirring occasionally, until chiles are tender and just beginning to brown, about 4 minutes.