Sentences with phrase «cook sliced onion»

In a large skillet heated to medium high, cook the sliced onions in a little olive oil until softened.

Not exact matches

2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans

Allow this to cook over a gentle heat while you de-seed and thinly slice the red peppers, thinly slice the mushrooms and slice the spring onions on a diagonal.

Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian sausage (sliced) cook for five minutes, or until softened.

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

Heat oil in a pressure cooker or any heavy bottom vessel and add cumin seeds, cloves, cardamon, asafetida powder, green chilly and sliced onion in it.

I have made this recipe before, but instead of cooking the sausage, onion and pepper in a skillet on the stove, I cook them on the grill first and then slice.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

In a slow cooker, first layer int eh onion slices, then the chicken.

2C Cooked + cooled quinoa (approx 1 / 2C dry) 3 / 4C Chopped celery 1 / 2C Raisins 4 Green onions, thinly sliced 1 1/2 C / 1 Can Cooked chickpeas 1 Medium mango, cubed 1 / 3C Chopped, toasted almonds

Meanwhile, slice the onion and cook in the oil about 15 min until gently brown hen add the chickpeas.

I combined the cooked couscous with a bag of pre-shredded coleslaw, some additional shredded carrots, sliced green onion and sliced toasted almonds... then tossed with a homemade tangy vinaigrette made easily with pantry ingredients.

Here's a topping idea that won me 1st place in a local pizza contest: a little bit of purchased alfredo sauce, sliced mushrooms sauteed with fresh thyme, caramelized sliced onions, spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the mushrooms in some of the bacon fat)....

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Slow - Cooker French Onion Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken reOnion Chicken Print Prep time 15 mins Cook time 3 hours Total time 3 hours 15 mins Boneless chicken breasts are topped with gooey Swiss cheese on a bed of thinly sliced onions in this crock - pot French onion chicken reonion chicken recipe.

Place onion slices on grill; cook 4 to 5 minutes, or until crisp - tender; transfer to plate.

Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.

2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup sliced almonds, toasted 1/4 cup fresh parsley, chopped 3 green onions, thinly sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.

The base begins with a few slices of bacon (any kind will do), and the fat that's rendered out is then used to cook the onions and garlic until they're soft and fragrant.

Slowly cook down several large onions thinly sliced in the bacon grease (if you need more fat add the red palm oil).

cooked chicken 2 tablespoons House of Tsang brand Peanut Sauce A few slices of red onion I love bringing stir fry's to lunch because they are really filling, you can use a ton of veggies...

In a medium sized bowl, start with a bed of cooked forbidden black rice, top with onions, kale, sliced avocado and tuna.

11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup chopped cilantro 1/2 cup chopped flat leaf parsley 2 green onions thinly sliced 1/4 cup chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda

Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces

n same skillet (reserved with a tiny bit of beef fat and bits) add onion slices and cook over medium high, stirring as need, for about 6 to 8 minutes or until softened and beginning to caramelize.

Saute up some onions until they begin to caramelize, toss some sliced mushrooms into the pan and cook down.

Optional: cherry tomatoes, seeded and quartered; diced avocado; sliced green onions, cooked chicken

2 Tbsp sweet Asian chili sauce 2 Tbsp fresh lime juice 1 Tbsp olive oil 1 pkg (5 oz) baby spinach 2 c watermelon, cubed 3 slices cooked bacon, crumbled ⅛ c sliced red onion

For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato, chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons chopped fresh cilantro

6 oz blackberries, divided 1 oz balsamic vinegar 1 tablespoon honey 1/4 teaspoon kosher salt 1 1/2 oz good quality olive oil 3 endives, leaves separated 4 cooked beets, peeled and quartered 1/4 cup thinly sliced red onion 6 oz halloumi cheese, sliced 2 tablespoons pistachios, shelled fresh thyme, for garnish

The differences, I guess, are that 1) I've made it with regular brown lentils 2) You just cook the lentils and rice together with enough liquid to absorb, not making it soupy and you caramelize / almost - burn sliced onions in a separate pan.

butter and the sliced onion and cook, stirring often, until the onions are a crisp golden brown.

4 tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large eggs, lightly beaten 1 1/2 cups cooked + cooled brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced

5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar Salt & pepper to taste

Since the pork had already been marinated, after I sliced it, I just had to toss it and the peppers and onions I'd sliced onto the grill and cook on one side for a few minutes and then turn it to cook on the other.

Then chopped garlic, onion, and bell peppers are added along with sliced smoked sausage and the pot is cooked for another hour or so until the beans are perfectly tender and a gravy is formed.

While onions are cooking, add peach slices to a food processor, and puree.

Fill the cooker with enough sliced onions to make it half or three - quarters full, about three to six onions depending on the size of your slow cooker.

COOK»S NOTES: * If you prefer, and it's too warm, grill the eggplant in slices, cut it up afterward, and stir in fresh chopped tomatoes with just a tablespoon or so of minced onion — perhaps scallions — along with only half the garlic.

Catlan Chickpeas over DOLE Spring Mix Adapted from Tapas Serves 4 2 Packages of DOLE Spring Mix 1 can cooked chickpeas 1 red onion, sliced 1 tomato, chopped 1 cup crimini mushrooms, chopped 2 garlic cloves, minced 2 bay leaves, bruised pepper to taste

Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.

Add sliced onion and minced garlic, stirring and cooking for 1 - 2 minutes, until the broth is evaporating.

Thinly sliced green bell peppers, roasted red peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked in a skillet until soft, tender and juicy.

Add the roast beef to the skillet, and using two spatulas, pull the slices of beef apart to shred as it cooks, mixing it with the onions, until the beef is no longer pink.

Slice up your onion and cook it over medium heat with a pinch of salt until it is softened and caramelized.

Crust 1 1/2 cups cooked rice (brown or white) 1/4 cup of cheese of choice (I used a creamy havarti) 1 egg, beaten 1/2 green onion, sliced 1/2 tsp seasoning (I used Two Snooty Chef's Hungarian Ragout)