Sentences with phrase «saucepan cook your onions»

In same saucepan cook your onions and celery adding another drop of oil as necessary.

Not exact matches

Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.

To make the sauce, add onions, garlic and seasoning to a small saucepan and cook over medium heat until fragrant and the onions become translucent, 2 - 3 minutes.

Once the oil is hot, add the onions to your saucepan and cook for 5 minutes, stirring often.

Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.

In the same saucepan as the chicken is cooked, sprinkle half of the fried onions, cashew and raisins along with 1 tbsp garam masala powder.

Heat oil in a medium saucepan over medium heat and cook onion until soft, 5 to 10 minutes.

Similar to making the Tomato Base, spray the bottom of a saucepan with 5 sprays of low fat cooking spray, add the onion and soften it, stirring often, using boiled water from a kettle if the onions begin to stick, then once soft add the butter beans and the vegetable stock.

Stir onion into the saucepan and cook about 2 minutes, until translucent.

In a large saucepan, medium heat, cook garlic, onion and carrot until onions are softened.

In a small saucepan, cook red onion and jalapeno with 1 tbs.

In a separate saucepan atop the stove rested the already - cooked buckwheat kasha — brown, toasted buckwheat groats — that was to join the mushroom - onion mixture later.

In a large saucepan, sautee the onion and carrots until they start to soften, add in mushrooms and garlic and cook for about 5 minutes.

In a large saucepan, cook the olive oil, onion and garlic over medium heat for about 10 minutes until the onion begins to soften.

In a saucepan, cook onions in vegan butter over medium heat until onions are translucent.

In a saucepan, heat one tablespoon of the butter, add the parsley, garlic, and onion and cook over medium heat for 3 minutes.

To make the sauce, heat the oil in a large saucepan and cook the onions until soft.

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

In large saucepan, cook carrots, celery, onion, and garlic, in olive oil, covered, over medium - low heat for 10 minutes, stirring occasionally.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

In a medium saucepan, combine the olive oil, onions, and garlic, cover, and cook over moderate heat until the onions begin to wilt, about 5 minutes.

In a large saucepan cook the zucchini with onion in a small amount of boiling water for 3 - 5 minutes or until tender crisp.

Heat oil in large saucepan over medium low heat; add onions, peppers and celery, and cook 4 minutes or until softened, stirring occasionally.

Make the BBQ sauce by heating oil in a saucepan and adding garlic and onion, cooking until tender, about 5 minutes.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.

Cook onion in oil with 1/2 teaspoon salt in a medium heavy saucepan over medium heat, stirring occasionally, until softened, about 8 minutes.

Pour chicken cooking liquid into saucepan with onion mixture (reserve the pot).

Heat the olive oil in a saucepan and cook the onions and garlic for 5 - 6 minutes.

Add the onion to the saucepan you cooked the pine nuts in, and cook until softened and just starting to brown, about 5 to 7 minutes, stirring occasionally.

While the meatballs cook in the oven, add the olive oil to a large saucepan over a medium heat and sautee the minced onion and garlic with a pinch of salt and pepper.

Heat the oil in a large saucepan and cook the onions for 5 - 6 minutes.

Combine broccoli, onion, and 1/4 cup water in a saucepan, cover and cook over medium heat 6 to 8 minutes.

1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).

While the sweet potatoes are cooking, in a medium saucepan on medium heat, sauté the onions in oil until translucent.

In a big and well - loved saucepan, cook the onion and carrot over a medium to low heat in the oil for 15 - 20 minutes with the lid on, stirring occasionally.

In a large saucepan, cook onion in butter until soft but not browned.

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

Coconut Curry Sauce Directions: Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.

Heat oil in a medium saucepan over medium heat and cook onion, stirring, until softened, about 5 minutes.

Cook the onion in oil in a large saucepan until softened.

Heat oil in a saucepan, add onion and cook until soft.

Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups of stock or plain water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.

In a medium saucepan heat the coconut oil, add the onion, garlic, ginger and turmeric, and cook for two minutes, stirring frequently.

While the beets are cooking, place the chopped or sliced red onion into a saucepan and cook while stirring on medium - high heat, adding water as needed to prevent sticking, until lightly browned around the edges, 3 to 5 minutes.

To make the tomato sauce, cook the onion and garlic in 1 Tbsp of the olive oil on medium high heat in a medium saucepan until the onion is translucent.

collard greens 1 C. chicken broth 4 C. water 1 - 1/2 C. dried black - eyed peas, soaked and cooked 1 t. cider vinegar In a saucepan, cook onion, garlic and ham in oil over moderate heat, stirring occasionally until onion is pale golden.

Next in a sturdy saucepan cook up the onion until soft and then add in the garlic to flavor the oil and soften some.

Cook onion in a large saucepan for about 5 minutes, until softened.

Make a roux by melting the margarine in the same saucepan the onions and squash were cooked in.

In a Dutch oven or stainless steel saucepan, cook onions in fat until soft.