Sentences with phrase «sauteeing as»

For cooking it is used in making hollandaise sauce and is excellent for sauteeing as it has a high smoke point.

Not exact matches

I modify it by sauteeing the kale and courgettes in a small amount of rapeseed oil, as olive and sesame oils are unstable when heated, and only using the flavoured oil as the dressing.

By the time you sautee onions or sear the meat, you might as well just cook the whole thing!

But back to your question - our favorite greens are the beet tops, we sautee and eat as is, or stuff chicken, or eat raw in a salad along with the stems.

1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower

I particularly like the idea of sauteeing the onions and using some pasta water as an alternative to the mayo.

Sautee until the onions are very soft, adding more water as necessary.

As of late I've been sauteeing my leeks (usually for soups), but for this dish I wanted a different form of preparation — so I thought braising them would be great.

The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.

I may chop up the mushrooms and sautee them along with the other ingredients and use as a stuffing for squash or peppers as well.

For the pantry: good quality salt, a pepper grinder, some red pepper flakes, a few dried herbs such as oregano, sage, etc., ground cayenne pepper, good quality olive oil, good quality stable oil (for sauteeing), dried pasta, legumes, organic chicken stock, canned tomatoes and tomato paste, jar pasta sauce (pref.

One thing to note is that after sauteeing the mushrooms you should try to get as much excess liquid out as you can — you'll be adding more liquid via lime juice and fish sauce, and you don't want to end up with a soupy mess.

Remember, frying is the middle point between deep - frying and sauteeing, so keep the skillet or pan as hot as you can while frying Take care not to burn any of the peppers you fry — they will turn bitter.

How about sauteeing the garlic and spices and tossing with uncooked chopped spinach as a salad?

Whilst peeling potatoes for the mash I had the the onion and garlic «sauteeing» to the point where they ended up burning so had to basically forget toasting the breadcrumbs chuck in veggie stock (had no wine or capers or thyme or shallots - hence using onion) some salt pepper and oregano as that's another commonly used in Italian herb.

From that selection of vegetables I can make stir - fry, soup, sautee veggies to have with pasta or rice or chop them up to eat raw as a snack, in a salad or in wraps with hummus.