Sentences with phrase «until shallots»

Fry until shallots are soft.

Add the rest of the bacon, the shallots, crushed garlic, and sage and cook, stirring, until the shallots are just translucent, 3 to 4 minutes.

Add half of the corn kernels, the shallots and garlic and cook, stirring frequently, until the shallots and garlic have softened considerably, about 7 minutes.

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

Cook over a low heat for five minutes or until the shallots are transparent and the tomatoes have lost their shape.

Bake 20 minutes or so or until the shallots are done and the cauliflower is to your desired brownness.

In a heavy - bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium - low heat for 10 minutes, until the shallots are translucent but not browned.

When hot, add the shallot and garlic and cook for 2 minutes until the shallots are translucent and the garlic is fragrant.

Add shallots and garlic; cook, stirring, until the shallots are soft, 4 to 5 minutes.

Sprinkle with water; cover, reduce heat to medium - low, and cook for 10 minutes, stirring occasionally until shallots are soft.

Cook, stirring, until the shallots begin to brown, then add the garlic and cook until fragrant, but not burnt.

Cook until the shallots start to brown, 4 to 6 minutes.

When they start to sputter (after a minute or so), add shallot, chili, and ginger and sautee for 3 to 4 minutes, until shallots are translucent.

Cook on high heat until shallots begin to sizzle.

Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes.

Then fry the bacon in a nonstick frying pan, when the bacon renders some fat, I add chopped shallots and saute until the shallots are soft and the bacon is crispy.

Cook, stirring, for 3 to 4 minutes, or until shallots are tender.

Cook, stirring occasionally, until the shallots are quite brown and crispy, about 10 minutes.

vegetable oil in a large wok or skillet and cook over medium - high heat, stirring often, until shallots are golden, about 5 minutes.

Season with salt and cook, reducing heat if needed to avoid scorching and tossing often, until shallots are softened.

When hot, add the shallot and garlic and cook for 2 minutes until the shallots are translucent and the garlic is fragrant.

In a large stockpot heat olive oil and sauté shallots, carrots, and garlic until shallots are slightly browned

Cook until the shallots are soft and translucent - under 5 minutes.

Add celery and shallots, season with salt and pepper, and cook, stirring often, until shallots are golden brown and soft, 8 — 10 minutes.

Cook until the shallots are soft, about three minutes.

When the hazelnuts are sufficiently crushed, combine with the shallots, and cook the mixture over medium heat in the same oil and skillet you cooked the garlic in, until the shallots are tender and the hazelnuts begin to brown, about 5 minutes.

thyme, and remaining 4 garlic cloves to a simmer in a small saucepan over low heat; cook until shallots and garlic are very soft, 15 — 20 minutes.

Reduce heat to medium and cook shallots, cilantro stems, and finely chopped garlic in the same pot, stirring often and scraping up browned bits from the bottom, until shallots are golden, 5 — 7 minutes.

Reduce heat to medium - low and cook shallots and garlic in same saucepan, stirring often, until shallots are translucent, about 3 minutes.

Meanwhile, lightly fry the shallot, garlic, sage, thyme, rosemary and bay leaf over a moderate heat until the shallots are soft (about 5 minutes).

Saute until shallots become translucent and brussels sprouts begin to brown, stirring frequently.

thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

Place in the refrigerator for 30 to 45 minutes until the shallots become bright pink and softened.

Add shallots and garlic; cook, stirring, until the shallots are soft, 4 to 5 minutes.

In the same skillet, reduce heat to medium and add the shallots, garlic, salt and pepper and sauté until shallots are soft and translucent, about 3 - 5 minutes.

Add the shallots and cook, stirring occasionally, until the shallots of are golden brown, about 30 minutes.

When hot add the shallot and garlic and cook for 3 minutes until the shallots become translucent and the garlic is fragrant.

oil to a simmer in a small saucepan over medium heat; cook until shallots are golden brown all over, about 5 minutes.

In a skillet over medium heat melt butter then add shallots and garlic and cook for 2 - 3 minutes until shallots become translucent.

Cook until the shallots have started to caramelize, about 3 minutes.

Add the sliced vegetables and 2 tbsp water, and cook until the shallots are translucent and broccoli is tender, about 4 to 5 minutes.

Once it's warm, add in the black beans, shallot, garlic, New Mexico chile powder, ají amarillo powder, oregano, cumin, salt, and pepper and cook until the shallots have softened and the garlic is aromatic, just a few minutes.

Add garlic and fry until shallots are completely translucent and garlic is softened.

When it's hot, add the shallots and a pinch each of salt and pepper, and cook until the shallots start to soften, 2 or 3 minutes.

Cook until shallots are translucent, 1 to 2 minutes.

Warm gently over medium heat until the shallots have softened and the garlic is fragrant, about 5 minutes.

Add the shallots and garlic and cook until the shallots become translucent (just 2 or 3 minutes).

Transfer to a small saucepan, cover with sunflower oil by 1 / 4 - inch, and cook over low - medium heat until the shallots are deeply golden.

Heat the oil in a medium oven - proof fry pan, add the shallots and garlic, and cook until shallots are soft and clear.

Cook, stirring occasionally, until shallots are translucent, 6 — 8 minutes.