Sentences with phrase «shallots and garlic until»

In a medium skillet, heat a small amount of oil and sear the shallot and garlic until tender and slightly browned.

Cook the remaining shallot and garlic until translucent, about 1 minute, and add the cinnamon, yellow squash, and zucchini.

Not exact matches

Sauté onion, garlic and shallot in olive oil until fragrant.

Based on other comments, made the following changes: sauteed the ginger, garlic and shallots (minced) in oil until fragrant.

These dill & chive potatoes are roasted along with garlic, chives, and shallots until the potatoes have reached a creamy softness; it's a simple recipe that requires a bit of prep before and then letting them absorb the spices and roast in the oven until tender.

Sauté the garlic and shallots until soft, do not allow to brown, about 5 minutes.

With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined.

Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes.

Add the chopped onion, garlic and shallots and sauté over medium heat until the onion becomes translucent.

Add the lemongrass, garlic, shallots, ginger, chillies, coriander, lime, soy sauce and water to a food processor and blend until a paste forms.

First, you need to cook the garlic and shallots until tender.

In a 6 - quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown.

In a blender or food processor, combine the chiles, lemongrass *, garlic, ginger, shallot and 1/4 cup water and puree until smooth.

Blend together chopped avocados, minced garlic and shallot, lemon juice, chopped cilantro and cayenne until smooth and creamy

Heat up the coconut oil over medium heat, add the onions or shallots, saute for a few minutes until they are translucent, and then add the garlic.

Heat another tablespoon of oil in a sauté pan over medium heat; cook shallots and garlic for approximately 5 minutes until soft and golden (be careful not to burn!).

Add in the oil, onions, shallots and garlic; saute for about 5 — 10 minutes or until they become slightly translucent.

Add the shallots, garlic, balsamic, and salt, and cook over low heat until the shallots are super soft, about 20 - 30 minutes.

Heat a little olive oil in a frying pan and slowly fry the shallots and garlic for 5 - 10 minutes, until soft and tender, then remove and set aside.

In the bowl of a food processor fitted with the steel blade *, place the chopped shallot and garlic and pulse until finely minced.

add kale, shallots, garlic, salt, and pepper, and cook until crispy, stirring occasionally.

Add the shallots, garlic, celery, and carrots with a pinch of salt and cook, 3 - 5 minutes, until softened, translucent and fragrant.

In a large skillet, sweat the shallots and garlic in oil until translucent.

Add the onions, shallot and garlic to the pot and cook for 3 - 4 minutes or until the onions become translucent.

Add the additional tablespoon of olive oil and cook garlic, mushrooms and shallots for another 5 minutes or so until soft and cooked through.

In a food processor or blender, combine the shallots, green onions, oil, water, lime juice, soy sauce, Scotch bonnet, garlic, ketchup, allspice, nutmeg, cinnamon, ginger, and thyme and process until a smooth paste forms.

Add bread crumbs, shallots, Stilton, sage, thyme, and garlic, and process briefly until well combined.

In a pan, saute the shallots, garlic, and thyme in the butter for a couple of minutes until soft but not browned.

When it has melted, add the tomatoes, shallot, and garlic, season with salt and pepper, and cook, stirring, until the tomatoes soften and collapse, 8 to 10 minutes.

Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently.

In a food processor, combine the shallots, lemongrass, garlic, and ginger and process until it becomes a paste.

If you're using a food processor or blender, combine the lemongrass, garlic, shallots, chiles, ginger, cumin, and turmeric, and pulse until the ingredients start to come together.

To prepare the duxelles (mushroom mixture), place the mushrooms, shallots, garlic and herbs into a food processor, and pulse until they are minced but not puréed.

Stir in the garlic, ginger and shallot and cook until fragrant, stirring often, for about 1 minute.

Add the garlic and shallots and cook just until they begin to develop a golden color, about 2 minutes.

Add the garlic and cook for 30 seconds, then add the shallot and cook for a few minutes, until translucent.

Quick Saute the spinach in a skillet over medium - high heat, heat up some olive oil, add shallots, garlic and saute for 15 seconds then add the spinach and toss until they are partially wilted, and coated with the hot oil, add salt and pepper.

If you have a gas stove, turn on the flame and use a pair of metal tongs (or a metal cooling rack / grate, if it's stove - friendly) to char the onions, shallots, garlic and ginger slices until blackened.

In saucepan, reduce wine with shallot, garlic, and lemongrass until nearly dry.

Once it's shimmering, add the ginger, shallot, and garlic and saute until fragrant, about 1 minute.

Combine the shallot, garlic, cilantro, oil, lemon juice and zest, salt, cumin and cayenne (or harissa) in a small food processor and puree until the sauce is smooth.

In the same pan, saute mushrooms, shallot, garlic and tomatoes until softened, about 5 minutes.

Remove pork from pan and add 1/3 cup minced shallots, 2 teaspoons minced garlic, and 8 ounces of sliced mushrooms to pan; sauté 3 minutes or until moisture evaporates.

Add 1 tablespoon of oil, the shallots, garlic and ginger and fry, stirring, until soft and fragrant.

Pulse the garlic and shallots in a food processor until finely chopped.

Place the ginger, garlic, and shallot in a small non-stick frying pan over high heat and cook, turning, for 8 — 10 minutes or until charred.

Saute the minced garlic and shallots along with chopped bell peppers until wilted — season with salt and pepper accordingly.

Add the shallot and cook until translucent, add the garlic and sauté for a few minutes.

Add 1 clove garlic and shallots and sauté for a minute or so until the shallot is translucent.

Add the shallot and garlic and cook for several minutes, until softened.