Sentences with phrase «thyme over the onions»

Drizzle butter, 1 teaspoon salt and 1 teaspoon pepper, brown sugar and thyme over onions and toss.

Spread the onions in the shell and sprinkle the thyme over the onions.

Not exact matches

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Add the onion, garlic, thyme and bay leaf and cover by 2 inches with cold water and place over high heat.

Heat olive oil in a large saute pan, add the onions, leeks, thyme, salt and pepper over medium heat for 10 minutes.

In a large saute pan, melt the butter over medium heat, add the onion and thyme, and cook for about 5 minutes, or until soft and translucent.

Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add onions, sauté until translucent.

This spatchcocked bird is roasted in a thyme and fennel seed oil over a bed of onions and lemon.

Approx. 8 cups homemade chicken stock 2 cups cooked chicken meat (I use meat left over from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3 carrots, peeled and diced 2 - 3 other root vegetables (eg.

To make the soup base: In large saucepan over medium heat, combine the water, canned tomatoes, wine, leeks, carrots, onion, thyme, lemon, saffron, and bring to a boil.

Add 1/4 cup of the olive oil to a large frying pan and sauté the onions, carrots, celery, garlic, thyme, and salt over medium - high heat, stirring frequently, for about 10 minutes, until the vegetables are tender and just beginning to brown.

In a pot over medium heat, add olive oil, onions, carrots, celery, garlic, and thyme.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

While the tofu presses, place the olive oil, onion, thyme, and sugar into a medium skillet and place it over medium - low heat.

Meanwhile, heat olive oil in skillet over medium heat, sauté onion and bell pepper for about 5 minutes; add garlic and stewed tomatoes, basil, thyme, and red pepper flakes.

1/2 cup dried pigeon peas washed and picked over, or 1 8 - ounce can pigeon peas, drained and liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed, minced 2 cloves garlic minced 1 onion chopped 2 tbsp vegetable oil 2 cups rice 1 cup coconut milk 1 tsp dried thyme 3 green onions chopped including some of the greens

In a large sauté pan, add the olive oil, onions, and thyme sprig, and cook over medium - high heat until just starting to color, about 10 minutes.

Heat a large pot over medium - high heat; add 2 - 3 tbsps olive oil, the chopped onions, garlic and some fresh thyme and sauté.

1 tablespoon dried basil or thyme pepper to taste Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender.

Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.

Step 5Once the omelet is flipped, layer the cheese, asparagus, thyme, onions, and fennel over half of the omelet.

i have adjusted it a little: — 2 stalks of celery — 1 carrot — 1 zucchini — 1/2 broccoli — power boiled black eyed beans with a powdered shitake «stock» i got from thailand — 1 sprig of the following: fresh oregano, thyme and rosemary (took the rosemary out after the onion had browned but left the rest in)-- 2 fresh bay leaves dried over time (they just do not compare to the packaged ones) and i will chop up kale and add just at the end, and also make some kale chips to sprinkle on top.

Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green bell pepper, chopped3 cloves garlic, minced2 chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to taste Heat oil in a large Dutch oven over medium - high heat.

Bring beans, onion, fennel, carrot, garlic, thyme sprigs, chiles de árbol, 1/3 cup oil, and 8 cups water to a simmer in a large pot over medium.

Spread the carmelized onion over the pastry sheet, cover with cheese, and then sprinkle on the bacon and thyme.

In a soup pot over medium low heat, add olive oil, diced onion, minced garlic, red pepper flakes, dried thyme and black pepper.

Chicken, rice and broad bean soup 1 tablespoon olive oil 1 brown onion, chopped 1 clove garlic, crushed 2 bay leaves 4 sprigs thyme 1.5 litres chicken stock 2 x 200g chicken breast fillets, trimmed 400g sebago (starchy) potatoes, peeled and chopped 1/3 cup (65g) long - grain rice 2 cups frozen broad beans, blanched and peeled sea salt and cracked black pepper 1/3 cup chopped flat - leaf parsley leaves Heat a large saucepan over medium heat.

Add the oil to the pan; stir in the onions, celery, garlic, thyme and sage and cook over medium - low heat for 15 minutes.

I added fresh thyme to the cream and left Tito infuse for a while before pouring it over the onions.

Season, then sprinkle over leaves from 3 thyme sprigs and scatter over a third of the onions.

Meanwhile, in a heavy soup pot, over medium heat, combine the oil, onion, garlic, carrots, celery, thyme sprigs, salt and pepper.

Bourbon Glazed Pork Chops served over a bed of great northern beans flavored with garlic, onion, peppers, paprika and thyme.

In a high - quality, heavy - bottom, large, low, stainless - steel skillet, using Mazola Corn Oil (it's cholesterol free — and I'm aware of the corn modification situation), and unsalted butter, a generous sprinkle of crushed dry thyme, a tiny bit of salt and two or three whole garlic cloves (mash them when soft; they become so very mild)-- over medium heat, sweat the onions stirring gently so the mixture glazes, carefully scraping the bottom of the skillet.

Spread the crème fraîche over the base and top with the onions, thyme and lardons.