Sentences with phrase «saute in the tablespoon»

Add the diced onion to this pan and saute in the Tablespoon of grease until tender, about 5 to 7 minutes.

Not exact matches

Warm 2 tablespoons of coconut oil in a large saute pan over medium heat.

Swirl about a tablespoon of olive oil in a large saute pan over medium high heat.

Mince garlic and saute in 1 tablespoon of olive oil until lightly golden, on medium - low heat, stirring often.

Heat 1 tablespoon of butter in a pan, add 1 teaspoon minced garlic — saute garlic for a few minutes.

To add a little bit more flavor, you could first saute» your onion and garlic in about 1 tablespoon bacon drippings or oil for 5 minutes, then add the rest of the ingredients.

In the same pan heat 2 tablespoons oil over medium - low heat and saute the garlic 1 minute.

Heat 1 tablespoon of sesame oil in a large saute pan.

2) Saute — Warm a tablespoon of olive oil or butter in a large skillet over medium heat.

Heat 2 tablespoons olive oil in a large saute pan or skillet over medium heat.

Place 2 tablespoons oil and the onions in the skillet and saute for 2 minutes.

Step 3: Saute the bell pepper, celery, green onion, and zucchini in about a tablespoon of olive oil until they are crisp tender, about five minutes.

In a small saucepan on low heat saute 1 Tablespoon of butter and 6 sage leaves until fragrant about 2 - 3 minutes.

Heat a couple tablespoons of oil in a saute pan over medium high heat.

To sear the chicken, melt 1 tablespoon of the butter in a large saute pan over high heat.

In medium pan, saute onion, celery, and pepper in 1 tablespoon olive oil over medium high heat until soft (2 - 3 minutesIn medium pan, saute onion, celery, and pepper in 1 tablespoon olive oil over medium high heat until soft (2 - 3 minutesin 1 tablespoon olive oil over medium high heat until soft (2 - 3 minutes.)

• while the potatoes are roasting, heat 2 tablespoons of olive oil in a saute pan and cook the onions and shallots over medium - low heat for 8 to 10 minutes, until translucent.

In a large saute pan, melt 3 tablespoons of butter, add the bread crumbs and stir to coat the bread pieces with the melted butter.

In a pan heat 2 tablespoons olive oil and saute onion, carrot and celery.

To make the butternut squash mix: heat two tablespoons of olive oil in a pan, add chopped onion and saute for a 2 - 3 minutes.

Heat 2 tablespoons of ghee in a large, heavy - bottom saute pan over medium heat until the ghee is melted and begins to shimmer.

In a dutch oven, saute chopped onions and celery on medium heat with 3 tablespoons of butter (about 5 - 10 minutes).

In a large pan, briefly saute» 2 finely chopped cloves of garlic in several tablespoons of olive oiIn a large pan, briefly saute» 2 finely chopped cloves of garlic in several tablespoons of olive oiin several tablespoons of olive oil.

Saute onions in 3 tablespoons of olive oil, and then proceed as directed.

Over medium heat in a saute pan, heat the remaining Tablespoon of olive oil and add the diced onions.

If making ground turkey topping, heat 1 tablespoon oil in saute pan and add ground turkey.

Pour out all but 2 tablespoons of the oil and saute the reserved onions in the pot until soft and translucent, about 5 minutes.

Saute the sauce in 1 tablespoon of the oil for 10 minutes, stirring frequently.

Heat 1 tablespoon of the oil in a heavy saucepan, add the spice paste and saute the mixture for a couple of minutes.

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

I also quickly sauteed some frozen corn in my pan after browning the meat and threw that in too... the corn was delicious To make it a bit thicker I added about 2-1/2 tablespoons tomato paste.

Saute chopped onion in 1 tablespoon butter on medium heat for 5 - 8 minutes.

In a large saute pan over medium heat, add the 4 tablespoons butter, 2 tablespoons of olive oil, onions, celery and celery seeds.

In the same sauce pan, heat another tablespoon of coconut oil then add the above paste and saute it for a minute.

In a medium saute pan over medium - low heat, add 2 tablespoons of butter and the pearl onions.

In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved.

In a 12 -14-inch saute pan, heat 2 tablespoons of olive oil over medium - high heat until the oil starts to smoke.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

In a medium saute pan over medium heat, add 1 tablespoon of olive oil, shallots and a pinch of salt.

5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste

For additional flavor you can saute the onion and garlic in 2 tablespoons olive oil first, then add the the crock pot.

In a large saute pan, heat 1 tablespoon oil over medium - low heat.

In an 8 - quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions brown.

Heat about 1 tablespoon oil in a wok or saucepan, add in chopped onion, garlic and ginger, saute for a few minutes until the onions are softened.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium - low heat.

In a saute pan with high sides, add 2 tablespoons of butter and let it melt (I added all butter at once by mistake as you can see in the videoIn a saute pan with high sides, add 2 tablespoons of butter and let it melt (I added all butter at once by mistake as you can see in the videoin the video!)

While the vegetables are in the oven, finely slice the leek and fry on a medium heat in a large saute pan with 1 tablespoon of olive oil for about 5 minutes until it starts to soften.

In an 8 - quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of the olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

Heat 2 tablespoons of olive oil in a large saute pan or stock pot over low - medium heat.

In a large wok or skillet over medium - high heat, saute the sliced onion in 2 tablespoons of peanut oil until translucent; about 3 minuteIn a large wok or skillet over medium - high heat, saute the sliced onion in 2 tablespoons of peanut oil until translucent; about 3 minutein 2 tablespoons of peanut oil until translucent; about 3 minutes.