Add the minced garlic and
saute for another minute or so.
Add garlic and
saute for a minute or so.
While it's quickest to dump everything in the pot together, I prefer to take the time to saute the onion, celery, and carrot in the olive oil until the veggies begin to soften, then I add the garlic,
saute for a minute more, and then add the tomato paste, which I saute until it's well incorporated and changes color.
Add garlic and
saute for another minute.
Add the oregano, cumin and chili powder and
saute for another minute or so.
Saute for a minute and then stir in the chicken broth.
Heat remaining oil in a pan, addgreen chillies and ginger garlic paste
saute for a minute.
Stir in garlic and Italian Seasoning and
saute for another minute.
Saute for two minutes stirring constantly, then add the tomato paste and
saute for another minute or two more.
Saute for a minute or two on a low heat.
Add onions and garlic and
saute for minute.
Add garlic and
saute for another minute, adding up to 1/2 cup water if mixture gets too dry.
Add the garlic and
saute for another minute or two.
In the same sauce pan, heat another tablespoon of coconut oil then add the above paste and
saute it for a minute.
Add garlic and
saute for a minute.
Turn down heat to medium, add chili powder and oregano to pan and
saute for another minute or two to deepen and infuse the flavors.
Stir in thyme and
saute for a minute more.
Then the onions are
sauteed for a minute or two, followed by the pieces of meatloaf, breaking up the meatloaf into small chunks as you fry, stirring frequently until the meatloaf turns lightly brown, which takes about 5 minutes or so.
Add the dry basil, thyme salt and black pepper,
saute for another minute.
Add cauliflower and
saute for another minute.
Saute for a minute or two, then add the sauce.
Saute it for a minute until the whole spices become fragrant and the garlic is lightly browned.
If using, add red chili flakes, and
saute for another minute.
In a small frying pan, heat olive oil, add onion and fry over medium heat for 3 - 4 minutes, add garlic and cumin and
saute for a minute more.
Saute for another minute then you're set!
Add minced garlic and jalapeño and
saute for a minute or until starting to soften and garlic is starting to turn golden.
Turn the heat down to low, add in the water chestnuts and walnuts, and
saute for another minute or two.
Add the garlic and
saute for another minute till fragrant.
Remove ribs and stems, chop into bite - sized pieces / Heat oil in a large skillet / If you're using garlic,
saute for a minute or two / Lightly saute kale, coating with oil / Cover skillet and steam kale until wilted but still bright green, adding a tablespoon or so water, if needed / Make a round opening in kale large enough for a large egg yolk / Crack egg and place in opening on bed of kale / Cover again and cook until yolk looks cloudy and firm / Sprinkle with grated cheese / Remove from the heat and cover until cheese is lightly melted / Add salt and pepper to taste.
Add garlic and
saute for another minute, stirring constantly.
Add potherbs, red pepper flakes, ground pepper, and garlic, and
saute for a minute, making sure the garlic doesn't burn.
Step 2: Add garlic, and jalapeño,
saute for a minute then add the remainder of ingredients up to the chicken.
Add the onion and
saute for a minute or until they begin to turn translucent.
Saute for a minute, let it get slightly roasted.
Add the soaked rice and
saute for a minute.
Add the celery, parsley, and garlic and
saute for a minute or two, then add the salt, pepper, and cayenne and cook for another 3 minutes.
Add the garlic, ginger, cumin, curry powder and a pinch of salt and
saute for a minute or two.
Saute for a minute and add mushrooms.
Add the garlic and
saute for another minute, until fragrant.
Saute for two minutes stirring constantly, then add the tomato paste and
saute for another minute or two more.
Add the cauliflower and
saute for another minute.
Not exact matches
Saute for 2
minutes then lower heat.
Add onion, a pinch of salt, black pepper, red pepper flakes, and thyme / oregano / marjoram, if using, and
saute for 5
minutes, until onion is translucent.
Gently heat olive oil in a medium sized pot, add sunchokes, leek and garlic, and
saute for a couple of
minutes.
Saute the onion and garlic for 5 minutes, then add the bell peppers and saute for 5 more minutes, stirring occasion
Saute the onion and garlic
for 5
minutes, then add the bell peppers and
saute for 5 more minutes, stirring occasion
saute for 5 more
minutes, stirring occasionally.
When hot add the onion and garlic and
saute for 4 to 5
minutes.
Saute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 min
Saute the paste in a large pan
for 2
minutes, add the marinated beef, and
saute for 5 min
saute for 5
minutes.
Add asparagus to the pan, followed by a pinch of salt and black pepper and
saute for about 5
minutes, until bright green and crisp - tender.
Add mushrooms and
saute for about 8
minutes or longer, until the liquid released by the mushrooms evaporates.