Sentences with phrase «soft little onion»

when they've turned into sweet soft little onion candies, scrape them into a bowl and splash them with some apple cider vinegar and, if you want, a dusting of sage.

Not exact matches

I think just a little less chilli (not for me) I used lamb, cooked quickly and made a fresh salsa (red onion, red chilli, tomatoes, with lime and coriander), guacamole, cheese and tabasco on a soft flour tortilla.

I make a similar soup using sweet potatoes, red lentils, carrots, a little celery, onions... I mash everything once all the ingredients are soft, and then throw in some spinach.

Reduce the heat to medium, add the onions, and cook, stirring often, until they're soft and a little brown around the edges, 5 to 7 minutes.

In this cooking method, the onion and garlic are fried in a little oil until onion is soft, then the rest of the ingredients are added, brought to boil, and simmered for a minute or two.

Common dinner in a flat in New Zealand with a tiny stove, no oven and very limited cooking utensils: In a pan, sauté whatever veggies we have (usually red pepper, onion or leek, carrot, zucchini, tomatoes, broccoli) until they're soft with a little bite.

• add a little coconut oil to the pan, add onions and garlic and saute until soft, about 5 minutes.

Then I quickly toss some thinly sliced onion in rice flour and let those sizzle in the butter until they are soft yet have a crispy little bite to them.

In a frying pan, mix onion, garlic and ginger in a little olive oil over medium heat for 3 - 4 minutes until soft.

I put in the onions and garlic first, in some olive oil, with a little Stout and when they were soft, drained and removed.

Add a little more OLIVE OIL and turn heat to medium; sauté RED ONIONS until very soft (5 min); pour in GUINNESS, scraping up the brown bits on bottom of pot.

Heat a little sesame oil in the bottom of a large stock pot on a medium / high heat, and fry the spring onion until it just begins to turn soft.

Chop onion, and saute leeks and onion in the bottom of a large soup pot in a little water until soft.

Add a little more butter to your cleaned frypan and cook bacon, onion, thyme and bayleaf until golden and soft.

Saute till the onions get a little soft.

Directions: Bring the 6 cups of broth to a bare simmer in a large pot / In another large pan melt 2 T of the butter and 2 T olive oil / Add onion, pancetta and parsley and sauté over medium heat for 3 or 4 minutes, until pancetta begins to brown and onion is soft / Add peas and simmer for a minute, stirring and coating with the base ingredients / Then add 1/2 C broth and simmer until peas are almost tender, 20 — 30 minutes, stirring often and adding broth a little at a time as needed / The peas should be kept just moist, but not swimming in broth / AN IMPORTANT NOTE: this is where I diverge from the recipe, big time.

In a separate pan, fry the chiles in a little oil, then add the cumin, peppercorns, garlic, onions, tomatoes and green tomatoes until the chiles become soft.

The onions should become translucent and the celery should get a little bit soft.

Saute the chiles, onion, and garlic in the oil for a couple of minutes, until just soft but still a little crisp.

Add a little grapeseed oil to the pot and sautee the onion and garlic with some salt and pepper until it is soft, about 5 minutes.

1 cup uncooked Pear Barley (boil it with 3.5 cups water, until all water is absorbed, make sure it is nice and soft for baby, if not add more water) a little onion (a thin slice, chopped very fine).5 — 1 tsp minced garlic (adjust to personal taste, my baby loves garlic) 10 mushrooms, chopped fine a handful of spinach or field greens, chopped a sprinkle of cheese of your choice (more if you are trying to add calories in diet) a splash of olive oil

You'll sauté an onion, poblano pepper and garlic until they are soft then in a little bit of the chicken stock.

Fry off some onions until soft and golden in a little butter.

Stir to incorporate and cook, uncovered, until the onions are soft to the touch, a little tan, and slightly crunchy to the taste... or at least that is the way I like them!

Brown ground beef and chopped onion in 3/4 cup of water and drain (if using cooked steak, saute onions in a little olive oil until soft and then add the beef)

I love stuffed mushrooms for a hors d'oeuvre — chopped stems, a little onion, some bacon or sausage all sauteed in some butter until soft, then seasoned with sage, stuffed back into the mushrooms and topped with a little (or a lot) of finely grated swiss cheese.

Saute onion and carrot in a little olive oil until soft.

Saute onion until soft, adding a little more olive oil if necessary.

Add a little more oil and sauté onion and garlic gently until soft.

Saute the leek in olive oil until soft then mince in a blender with the chicken stock (to hide it from little people who profess to not like onion).