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Onions are peeled and sliced into thin rings, while bacon is cut into cubes. Vegetable oil is heated in a frying pan, and the bacon cubes are cooked until crispy. Once the bacon is crisp, the sliced onions are added to the pan. The heat is then reduced to low or medium, allowing the onions to cook until translucent. [3]
Cook, breaking up the chorizo into smaller pieces with a wooden spoon, until the chorizo is browned and the onion is translucent, 3 to 4 minutes. Remove from the heat and carefully drain off any ...
Cook until onions are tender and translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Add chicken stock, peas, water, thyme leaves, salt and pepper. Bring to a boil, partially ...
Add onion and garlic and cook, stirring, until onion is translucent, 4 to 5 minutes. Add tomato sauce, soup, cream, and one-third of cheese. Bring to a simmer and cook, adding 1/2 to 1 cup pasta ...
Sweating is often a preliminary step to further cooking in liquid; [1] onions, in particular, are often sweated before including in a stew. [ a ] This differs from sautéing in that sweating is done over a much lower heat, [ 2 ] sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.
To make the dish, the olive oil is heated in a large frying pan. The onions and peppers are diced and the tomatoes are cubed and optionally peeled. The onions are then added and cooked until translucent, at which point the rest of the ingredients are added and the mixture is sautéed until it is thick but not dry.
1 cup chopped yellow onion (from 1 [6-oz.] onion) ... Heat oil in a large pot over medium-high. Add onion; cook, stirring occasionally, until almost translucent, about 5 minutes. Add ground beef ...
Add the onion and sauté until translucent, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more. ... Continue to cook, tossing frequently, until the broccoli rabe is ...