Sentences with phrase «rosemary leaves until»

Not exact matches

Saute fennel, onion, mushrooms, garlic, peppers, dried thyme and rosemary, red pepper flakes and bay leaf for about 5 minutes, until the onions are translucent.

Fry the rosemary until the needles become crispy, 2 - 3 minutes; allow to cool, separate the leaves from the stems and set aside.

Add the milk, bay leaf, and rosemary; bring the liquid to a simmer, then reduce the heat and simmer, stirring occasionally, until the ragu is thick and the meat is tender, about 30 minutes.

Meanwhile, strip leaves from rosemary sprigs and cook with garlic and oil in a small saucepan over medium - low heat, swirling pan occasionally, until garlic is golden, about 3 minutes.

INGREDIENTS 3 large cans or jars (28 ounces, total 84 ounces) of crushed tomatoes 12 ounces tomato paste 2 cups red wine 1 large onion (approximately 2 cups diced; loosely packed) 3 cloves garlic (minced) 1/2 cup chopped parsley (fresh) 1/2 cup chopped basil (fresh) 2 tablespoons chopped rosemary (fresh) 1 bay leaf 2 tablespoon cold pressed olive oil 1 teaspoon sea salt (kosher) 1/2 teaspoon pepper (freshly ground) 1 teaspoon red pepper flakes 3 Japanese eggplant (large dice) 4 oz porcini mushrooms (sliced) 1 cup peas (fresh or frozen — not canned) 1 lb Rigatoni (any grain) Tofu Ricotta Cheese Sauce DIRECTIONS In a heavy stainless steel sauce pan sauté the onions and garlic in 1 tablespoon olive oil until soft and translucent.

Add the reserved mushrooms, garlic, bay leaves, onion and rosemary to the pan, and cook until the onions are translucent, 8 to 10 minutes.

One the oil is hot add rosemary leaves, fry for 3 - 4 seconds until crispy.

To make the tomato «sauce»: place the bread broken down into pieces, garlic, rosemary leaves, chilli flakes, nutritional yeast and salt into the Von Shef spice grinder and blitz until you have almost like a very fine flour.

Add in the sugar, rosemary leaves, salt, and flour and continue to pulse until the nuts are finely ground.

Meanwhile, lightly fry the shallot, garlic, sage, thyme, rosemary and bay leaf over a moderate heat until the shallots are soft (about 5 minutes).

Microwave rosemary on high in 20 - second intervals until leaves are brittle, about 60 seconds.

Meanwhile put the diced bacon, the second sprig of rosemary and the bay leaf into a small pan and cook over a low heat until the bacon is crisp.