Sentences with phrase «remaining garlic in oil»

Brown the remaining garlic in oil, and then remove it.

Not exact matches

Saute the onions and the garlic in the remaining oil until soft.

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 asidIn 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 asidin 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 asidin 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.

Combine drained tomatoes, remaining 2 tablespoons olive oil, basil, garlic, salt and pepper in small bowl.

Make the soup: Gently toss the onions, carrots, garlic, remaining olive oil, and salt together in the bowl.

Transfer the ginger, garlic, and any liquid remaining in the saucepan to a large shallow pan and whisk in the soy sauce, lime juice, sugar, and sesame oil.

Meanwhile, make pesto: In food processor combine garlic, almonds, lemon juice, basil and remaining olive oil; process until almost smooth.

Heat remaining oil in pan, add garlic and saute for 30 seconds, stir in wine and broth and bring to a boil.

Heat remaining oil in a pan, addgreen chillies and ginger garlic paste saute for a minute.

Stream in the remaining oil from the roasted tomatoes and garlic until blended.

Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper.

Meanwhile, in a small bowl, whisk the remaining oil, the vinegar, garlic, parsley, basil, rosemary, and salt to blend.

The skin can be brushed with olive oil to retard burning but in this case I simply smeared the remaining garlic butter over the skin.

In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil.

Purée Brazil nuts, garlic, lime zest, 1 cup cilantro, and remaining squash oil in a food processor until smooth.

For the parsley vinaigrette, whisk oil, parsley, vinegar, and remaining garlic together in a bowl and season with 1/2 teaspoon salt and pepper to taste.

Toss the potatoes and garlic cloves in 2 tablespoons olive oil and remaining teaspoon of salt.

Heat the remaining olive oil in a saucepan and add the garlic, onion, another tablespoon of pimentón and saute for about 2 minutes.

Combine the broccoli, onion and garlic in the same mixing bowl and drizzle with the remaining oil.

Whisk remaining 1/2 tablespoons oil, garlic, and parsley in a large bowl.

Heat the remaining oil in the same pan and gently fry the garlic for 2 mins.

Heat the remaining tablespoon of oil over medium heat in the skillet and add the garlic.

In a heavy duty saucepan, heat the remaining olive oil over medium heat and add the chopped leek, 6 garlic cloves (minced), the thyme sprigs and saute until the garlic becomes fragrant but not brown.

In a small bowl, whisk together remaining 1/4 cup olive oil, balsamic vinegar and garlic.

While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12 - inch heavy nonstick skillet over medium - high heat until onion is golden, 3 to 5 minutes.

Mix together the yogurt, cream, remaining garlic paste, the chopped garlic, green chili, fresh coriander, salt, chili powder, turmeric powder, garam masala powder, carom seed powder, chaat masala, roasted gram flour, vinegar and oil in a bowl.

Make the garlic bread: Slice the Italian bread in half lengthwise, and brush the remaining 2 tablespoons olive oil on the cut sides.

To make the dressing, saute garlic and ginger in sesame oil on medium - low heat for 2 - 3 minutes and stir in remaining ingredients.

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.

In a large bowl, combine the lemon juice, olive oil, garlic, and remaining 1/2 teaspoon of salt.

Place the chile pepper, garlic, lime juice, and remaining olive oil in a blender or mini food processor and a sprinkle of salt and pepper.

Heat the remaining oil in the same pan and fry the onion and garlic over medium heat until the onion begins to turn golden.

Heat the remaining 1 teaspoon oil in the same skillet and add the garlic.

Meanwhile, puree chickpeas, lemon juice, 1/4 cup water, remaining 2 tablespoons olive oil, and remaining garlic in processor.

In a mixing bowl, toss the chicken with the remaining 2/3 cup olive oil, 1 tablespoon of the vinegar, the pimiento, Niçoise olives, red pepper, capers, basil, parsley, and garlic

Cook the onion with the remaining garlic in 2 tablespoons oil in a large heavy skillet over medium - high heat, stirring occasionally, until browned, about 6 minutes.

oil and remaining garlic for 1 minute; add in spinach and stir just until spinach begins to wilt.

Whisk in the remaining 2 tablespoons oil, herbs, garlic and the remaining 1/4 teaspoon each salt and pepper.

Heat the remaining olive oil in the skillet, add the Swiss chard, remaining garlic, and salt and pepper to taste.

Add onions and garlic to the oil remaining in the pot, adding more oil if the pot is dry.

Turn it on and stream in the remaining oil and the garlic cloves.

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.

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

Put 2 teaspoons oil in a small bowl along with the nutritional yeast, the remaining 1/2 teaspoon garlic powder, and a sprinkle of salt.

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.

In a food processor fitted with a metal blade, process the remaining oil, hemp or sunflower seeds, garlic, and the remaining lemon juice and salt, until the mixture is somewhat smooth but the seeds retain some texture.

Add the spring onions, garlic and chilli to the remaining oil in the frying pan and fry for 2 minutes stirring constantly.

To make the dressing, place the jalapeno, garlic, lime juice, remaining olive oil and a pinch of both salt and pepper in a blender.

2 pounds of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1 onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining in large pieces) 5 carrots, cut into large pieces 2 sweet potatoes or white / red potatoes 1 tsp of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary

Heat remaining 3 tablespoons of oil in frying pan over medium heat and add garlic.