Sentences with phrase «turn over onion»

Not exact matches

In a frying pan, heat 1/3 cup olive oil and saute the onions over moderate heat until they begin to turn golden, about 5 minutes.

Peel and finely slice the onion, then cook this over a gentle heat in a little olive oil until the onion turns translucent.

Stir - fry over medium heat until the onions start to turn brown.

Using tongs, turn sections of the noodles over to coat them with the butter / oil and caramelized onions.

In a large pot over medium heat, cook 1 tbsp of olive oil and the chopped onion until the onion turns transparent, about 10 minutes.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

The onions are turned over and over until the juices are released and the onions turn soft and silky.

Turn the onion over and use your fingers to gently separate the onion petals.

The mustard needs to pop while cumin should brown a bit before you throw in some chopped onions and grated ginger, saute till onions turn transparent and pour this over the cooked and mushy lentils and finish off with fresh coriander leaves garnish.

Cook this mixture over a gentle heat until it thickens into a curry sauce consistency, then turn off the heat and stir in the spring onions.

In a large pan, sauté onion in oil over medium (not high) heat until onion just begins to turn translucent (about 3 minutes).

The traditional way to make caramelized onions is to cook them ever - so - slowly on the stovetop over low heat until their sugars caramelize, turning the onions golden - brown and completely tender.

For the sausage crumble chop onions finely and sauté in a nonstick skillet over medium heat for 5 - 10 minutes, until they turn translucent.

Sauté onion in the butter over medium - high heat until the onions soften and turn translucent, about 4 minutes.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Add the onion and sauté over medium - low heat until just turning golden.

Add to a large bowl and sauté over medium heat for about 5 minutes or until onions turn brown.

In a wok or large sauté pan, sauté the onion in 1 tablespoon of oil over medium heat until it begins to sweat and turn translucent, about 8 minutes.

Heat some oil in a pan over medium - high heat and sauté the onions until they start to turn golden brown; sprinkle with salt.

Carefully turn the onions over and around as they cook in the butter and when they get some tan coloring to them and a bit crispy on the outside, take them out (I use metal tongs) and add them on top of the green beans.

Turn off the heat and sprinkle the green ends of the green onions over top.

Cook onion and jalapeños over a gas burner, turning often, until charred and beginning to soften, about 4 minutes (alternatively, cook in a hot dry medium skillet, preferably cast iron).

Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begin to brown, about 5 to 10 minutes.

Heat the remaining oil in the same pan and fry the onion and garlic over medium heat until the onion begins to turn golden.

20 minutes or so before the cashews are done soaking, chop the onions, garlic, sun - dried tomatoes and half of the chili into small pieces and cook them with about 2 tbsp of olive oil in a frying pan over medium heat until the onions turn golden brown.

Add the onions and sauté over low heat until they begin to turn golden.

Over high heat, fry the onions until they turn golden brown (about 10 minutes), stirring constantly to prevent burning.

Cook over high heat, stirring occasionally, until the onions collapse and turn deep brown in color.

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half

Over medium / low heat sauté the onion and garlic until the onion turns translucent.

For flavorings: Cook onion and garlic cloves in dry heavy medium skillet over medium heat until beginning to brown and soften, turning often, about 15 minutes.

Add the chicken strips to the onions and garlic and cook over medium heat until cooked through, turning over as needed.

Prepare a charcoal grill and when the coals are medium hot, brush the onions with the oil and place over the coals to roast, turning frequently so they don't burn.

(You can also cook onions in a cast - iron pan over high, turning occasionally, until charred, 8 — 10 minutes.)

Turn onions over, allowing rings to separate.

Sautee the onion in ghee over medium heat until the onions start to turn translucent.

In a large skillet or griddle, roast the garlic and onion over high heat, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly charred.

In a large skillet or griddle, roast the garlic cloves and the onion over high heat, turning several times, until the garlic is dark on all sides and somewhat softened, and the onion is partly charred.

In a frying pan, heat 1/3 cup olive oil and sautà © the onions over moderate heat until they begin to turn golden, about 5 minutes.

In a large (12 - to 14 - inch) skillet, heat the olive oil over medium heat, add onion and cook until translucent but not browned, 8 to 10 minutes, turn heat down if they start to brown.

Meanwhile... — Melt a few tbsp of coconut oil and a tbsp of olive oil in the bottom of a large soup pot — Add a chopped onion, leek, shallot, ginger (2 tbsp), and curry powder (1tsp), and cook over moderate heat until starting to brown — Add in 1 / 2c white wine (they say dry, I don't know that mine was, but it turned out ok) and let evaporate

Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels.

Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour.

Carefully turn the chicken over, add the remaining onion and a few more herb sprigs to the tin, then toss them with any juices.

Cook's Tip For grilled onions, drizzle slices with oil, season with salt and pepper, and grill over medium - high heat, turning, until tender and charred, 6 to 8 minutes.

Place the lettuce cut - side up on top of the onions and cook for half a minute, then turn over and cook for another 30 secs.

Heat the remaining oil in the same pan and fry the onion and garlic over medium heat until the onion begins to turn golden.

Then I turn whatever is left over into a simple vegan ranch dressing & dip by adding in dill, chives, and dried onion.

Add the onion paste to the pan and saute over medium heat until the paste turns light golden in color.

Cook over medium heat until the shallots and onions turn a golden brown.