Wipe skillet clean and add one tablespoon of EVOO and quick fry leeks for three minutes, add sliced mushrooms, sweet red pepper, and minced garlic
then cook it for an additional minute.
Add the garlic and
cook for an additional minute.
Add parsley and
cook for an additional minute.
Add the cream and
cook for an additional minute, whisking constantly.
Add in the minced garlic and
cook for an additional minute.
Cook for an additional minute, then remove the gnocchi with a slotted spoon.
Return the shrimp back to the skillet and stir to coat the shrimp with butter mixture and
cook for additional minute or so.
SAUCE: In a large nonstick skillet, add beef, onion peppers, chili powder and cumin and cook over medium - high heat until beef is browned and crumbled (about 7 minutes) Add garlic and
cook for an additional minute.
Cook until translucent and add the chopped garlic and
cook for an additional minute.
Add minced garlic and
cook for an additional minute, stirring often to prevent the garlic from burning.
Blend in flour, stirring well to incorporate, and
cook for an additional minute.
Add in minced garlic and
cook for an additional minute.
Mix well and
cook for an additional minute.
Saute the jalapeno for about a minute (if using), and then stir in the flour,
cooking for an additional minute.
Cover the pan and
cook for an additional minute.
Stir well to combine and
cook for an additional minute or two, or until the sauce thickens.
Microwave on high for a total of 3 minutes, stopping the microwave after 2 minutes and whisking vigorously before
cooking for the additional minute.
Add the garlic, sage leaves and crushed red pepper;
cook for an additional minute, until fragrant.
Stir and
cook for an additional minute, just until fragrant.
Mix in the minced garlic, grated ginger, red chile pepper and
cook for an additional minute, until the garlic is fragrant — it should start to smell awesome.
Pour in the soy sauce, mirin, swiss chard leaves, mushrooms and sesame seeds; give it a good mix and
cook for an additional minute or two until the vegetables have softened.
Flip and
cook for an additional minute or so until browned and cooked through.
Add in the garlic and
cook for an additional minute.
Add the minced garlic and
cook for an additional minute.
Add the onions, cook 3 - 5 minutes, add the garlic and
cook for an additional minute.
Cook for an additional minute or two and then serve immediately.
Add the potato and continue to
cook for an additional minute.
Reduce heat to very low, stir in all the paprika, and
cook for an additional minute, stirring constantly.
Add the carrot to the bacon, and continue to cook until lightly caramelized, then add the tomato paste and
cook for an additional minute, while stirring and scraping the bottom of the pot to prevent the tomato paste from burning.
Cook for an additional minute.
Rotate the meat 90 degrees and
cook for an additional minute or so to gain the cross-hatch grill mark effect.
Add garlic, salt and pepper and continue to
cook for an additional minute.
Add the coconut, stir to mix, and
cook for an additional minute.
Add the garlic,
cooking for an additional minute.
Add in the cumin, coriander, garlic, ginger, red pepper flakes, turmeric, and salt, and
cook for an additional minute, or until fragrant.
Cook for an additional minute or so until garlic is fragrant.
Stir in basil, oregano and pepper and
cook for an additional minute.
Cook for an additional minute to allow the pasta to soak up the sauce.
Add the artichokes and
cook for an additional minute.
Cook for an additional minute and then add the cubed large tomatoes, the brown sugar and the salt.
Then add the garlic and ginger and
cook for an additional minute.