Sentences with phrase «until oil starts»

Add tomato puree and cook until oil starts to separate from the puree, it will take around 3 - 4 minutes.

Heat at medium - high until the oil starts to shimmer.

In a small saucepan, combine olive oil, coconut oil, sliced garlic, and cinnamon stick and place over medium - low heat and cook until the oil starts to bubble around the edges of the pan and the garlic is lightly golden, 5 to 7 minutes.

Once the tomato puree is nicely sautéed, add the boiled rajma / kidney beans and the spice paste and keep stirring on high heat until oil starts separating from the spices.

Add a splash of water and saute the spices on medium heat until oil starts to release again.

Saute the almond mixture on medium to low heat for good 15 to 20 minutes until oil starts to release.

In a 12 -14-inch saute pan, heat 2 tablespoons of olive oil over medium - high heat until the oil starts to smoke.

Add the fried chicken pieces now and mix thoroughly.Cook the chicken until oil starts to release from the sides of the vessel.

Not exact matches

It started in 2008, when my partner Kristin and I decided to go to Northern Alberta to fly over the tar / oil sands, to see for ourselves what had up until then been hidden from plain sight.

Food is to double in cost by the end of this year and fuel oil is already more than a burden that most of us take until the end of summer to pay off to only start again.

Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma, at this point add in your whole blanched almonds and stir into oil and then add the water.

Just before the carrots and lentils finish cooking, place the olive oil in a frying pan with the turmeric, cumin and mustard seeds and let them cook until the mustard seeds start popping.

Start by peeling and chopping the beetroot into small chunks, place in a baking tray with a drizzle of olive oil, salt and pepper, then cook in the oven for 40 - 45 minutes until soft.

Meanwhile, heat 2 tablespoons of oil in the skillet and sauté the onions and peppers until the onions start to soften.

Crush the garlic and add to a big pan with some olive oil, heat until the garlic starts to golden.

Start by slicing the sweet potatoes into cubes, drizzling them in olive oil and cinnamon and baking them at 190C for about 45 minutes, until they are beautifully soft and squishy.

Place the pine nuts into a frying pan and sauté them for a couple of minutes until they start to go a golden brown — you don't need to add any oil as they have plenty of their own.

Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy — but not burnt!

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

Add the rest of the oil to the pan, add the potatoes, then fry for 4 - 5 minutes, until starting to brown.

Before adding liquid, stir the grains while dry (or with just a teaspoon or two of mild olive oil) over medium heat, about 5 minutes, until the grains start to pop and brown.

In a deep saucepan over medium heat, stir dry grains with 1 tsp oil (optional) for five minutes, until quinoa starts to pop and brown, Carefully add water or broth.

The mushrooms are sautéed in batches in a little bit of butter and olive oil until most of them are nice and brown and starting to wilt.

Add almonds and oil to a food processor and grind until the nuts start to release their oils and the crumbs turn into nut butter.

Heat 2 Tbsp olive oil in a non-stick skillet with 2 Tbsp of the butter over medium - high heat, until the butter starts to crackle.

2) In a large dutch oven, sauté chopped onions and carrots in a little olive oil over medium high heat until they start to soften about 5 minutes.

Heat the oil in a large pan over a medium heat and cook the onions and mushrooms, stirring occasionally, for a few minutes until starting to soften.

To make this nibble, start with some olive oil - brushed baguette slices that are baked until golden and crisp.

When the oil is hot, add the diced shallots and stir continuously for 5 minutes, or until the shallots start to turn a golden brown.

In a large soup pot, saute the yellow onion and the fennel in the olive oil for about 8 minutes, or until just starting to turn light brown.

Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs.

Saute onion, bell peppers, jalapeño, in olive oil until veggies start to soften, about 5 minutes.

Carefully lower the donuts into the hot oil, 2 - 3 at a time and cook until the sides start to turn golden brown, and flip them over too cook the other side.

Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the oil or butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with oil, about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.

Place garlic, thyme, salt, zest and rosemary in a bowl and mix so that it starts to form a paste Add lemon, olive oil, water and pepper to the bowl and re mix to desired consistency Chill until ready to use Can be sploshed on fish, chicken, lamb and pork

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

In a large saute pan, add onions and a swirl of olive oil and cook over medium heat for about five minutes, until they start to soften and brown.

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Let oil heat up until you start to see smoke coming from skillet.

After you are done with all the seeds, transfer the flour - sesame mixture to a food processor or a blender, start the blender while gradually pouring in the oil until everything is well combined.

Scrape down the sides of the bowl and start blending again, slowly drizzling in the olive oil until it's all included.

Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F / 200C oven until they start to caramelize, about 20 minutes, mixing half way through.

Drizzle with olive oil and bake in a medium oven until cooked through and the parsnips are starting to brown off.

Meanwhile, toast the shredded coconut by stirring it in a dry pan (don't use oil) over a medium heat until it starts to turn brown.

of olive oil, portobello mushroom, garlic, tomato paste, and rosemary and cook, stirring occasionally until all liquid has evaporated and tomato paste starts to brown, 3 - 5 minutes.

Saute anchovies and garlic for a couple of minutes until anchovies start to melt into the oil and garlic starts to become fragrant.

Massage the vinegar, olive oil, and sea salt into the leaves for 1 - 2 minutes until they start turning dark.

Start with 1/2 cup of oil and continue until you reach the right consistency, up to 3/4 cup.

When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off).

Add 1 Tbsp oil and a roughly diced onion, cook them until onions start to soften.