When it is hot,
add the dried onions and let them cook for a minute or so.
I didn't
add dried onions to the Everything Bagel Mix recipe.
Not exact matches
We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by
adding Worcestershire sauce, garlic and
onion, and I thought it turned out a bit
dry, but it wasn't bad, especially with a topping of vidalia
onions browned in olive oil, balsamic vinegar, and a little more honey.
But there was always the
onion - and - breadcrumb dressing into which my father dumped two, three, four white tins of
dried sage, sneaking back into the kitchen to
add more when he thought no one was looking.
I change mine by swapping the potatoes with sweet potatoes... I also
added an
onion and use veggie stock when it gets too
dry and starts sticking to the pan.
1
onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon
dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (
add more for a thinner soup)
Heat a glug of olive oil in a pan on medium heat and
add in the
onions, garlic, pine nuts and
dried herbs.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small
onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup
dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I
added a little more garlic, carrots and celery than the recipe called for.
Consider
adding red and green bell peppers, chopped
onions, or sun -
dried tomatoes.
In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of
dry sherry, no ham, no shallot (extra
onion added), and tomato sauce instead of canned whole!
Add onion, dried herbs and basil (you can add fresh herbs to
Add onion,
dried herbs and basil (you can
add fresh herbs to
add fresh herbs too).
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped
ONION 4 cloves GARLIC, smashed 1/2 teaspoon
dried DILL 1/2 teaspoon
dried ROSEMARY 1/2 teaspoon
dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's —
adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
Add the red
onion, blueberries,
dried cranberries, and walnuts, if desired.
Variation I had a mini squash and substituted shallots for
onions and
added dried thyme and halved the entire recipe.
Method: Heat a large pot with a «good glug» of olive oil
Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the garlic and red
onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry,
add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add a splash of wine and continue to cook When the
onions are translucent,
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors
Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the tomato sauce and cook for about 15 minutes
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
Mrs. Grimes Black Beans, peppers,
onions, garlic, salsa, chicken broth, and
dried herbs and spices are
added to a slow cooker then simmered until the vegetables are tender.
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.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other
dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk /
Add liquid to
dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of
dried), 1/4 C finely chopped green
onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
To a 6 - quart slow cooker
add 2, 15oz cans Mrs. Grimes Black Beans that have been drained and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow
onion, 3 minced garlic cloves, 1 cup salsa, 2-1/2 cups chicken broth, and herbs and spices including chili powder, cumin, salt, and
dried oregano.
Once the pot is hot
add the veggies (carrots, celery,
onion, mushrooms, and bell pepper) and
dry saute for about 5 minutes stirring constantly.
Cut shallot, sun -
dried tomatoes and spring
onion into smaller pieces and
add them to potato mixture with capers.
(Serves 3) Ingredients 150g maize couscous 1 tbsp garlic oil 1/2 pepper 2 tomatoes Green tips of 4 spring
onions 120g tinned chickpeas, drained weight 2tbsp
dried cranberries 1tsp Fodify Moroccan Spice Mix 1tbsp balsamic vinegar Salt and pepper Method Make up maize couscous as instructed on the packet and leave to cool
Add the garlic oil to the couscous and mix thoroughly Finely chop the pepper, tomatoes and spring
onion tips.
I rubbed the cubed pork butt with a spice mixture, seared it off in two batches,
added a chopped
onion, half a red pepper, a few
dried chiles, some garlic and a can of diced tomatoes.
As turkey is known for
drying out at times, I
added plenty of moisture in the form of grated zucchini, grated
onion and soy sauce.
I
added in a little bit of seasoning to the ground beef [
dried parsnips, oregano, garlic powder,
onion powder, basil (and some Old Bay, of course)-RSB-.
I usually take the mix and
add sour cream and
dried minced
onions to make a «sour cream +
onion» - flavored bread to go with my vegetarian chili, so
adding the
onions to this recipe will work too, I'd wager.
Add finely diced carrot and mushrooms to the
onion and garlic mixture and sauté gently until the carrot becomes cooked and mushrooms brown and become
dry (all their liquid cooks out).
vegetable oil 1
onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes
Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to
add to your taste) 1 sprig of thyme salt and pepper Method: Heat the oil in a fying pan and
add the
onions, cooking them on a low to medium heat until softened.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium
onions and sauté slowly in butter and olive oil / When
onions are translucent and tender
add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon
dried) / Stir
onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place
onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the
onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Method: Heat a skillet over high heat,
add a cup of water and all of the above ingredients, occasionally stir and replenish water if skillet gets
dry before the
onions are completely translucent.
One trick to keeping the
onions from
drying out as they cook is to
add a little water to the pan.
1 medium
onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups
dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt
added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
I usually
add some caramelized
onions and sun
dried tomatoes for extra flavor.
De-stem and de-seed the
dried peppers and
add along with the
onion into a large pot of water and bring to a boil.
Ingredients: 2 tablespoons olive oil for frying 1 small white
onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of
dry basil 1 teaspoon of miso paste (optional but
adds a depth of flavour) Pasta of your choice — I have used linguine
Add the
onions, salt, cloves, nutmeg, cinnamon and about 1/4 cup water (you may need more if the pan gets
dry), cover and allow to cook until the
onions are pretty soft, about 20 minutes.
You can also
add an additional 1/2 teaspoon of olive oil and a bit of water if the
onions look too
dry.
Cook until
onion is soft, and then
add tomato paste, oregano (I used
dried), red wine vinegar, Worchestershire sauce, molasses, and salt (which I forgot to
add).
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large
onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup
dry white wine 2 Tablespoons hot paprika) If not available,
add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
I make a simmilar cracker, but I
add a tbs of good oil, finely chopped rosemary and a sprinkle of
dried onion.
Another idea if you don't want to
add onions but want a little crunch is top it with some toasted walnuts or pecans or I even use a trail mix that has a combination of sunflower seeds, pepitas,
dried cranberries and nuts.
Ingredients: 1 each
onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups
dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and
add onions, sauté until translucent.
In the first bowl
add the flour and spices: salt, pepper, garlic powder,
onion powder, paprika,
dried basil, and
dried parsley.
Add mushrooms, carrot,
onion, sweet pepper, garlic,
dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally.
I
added 1 1/2 Tbsp
dried dillweed, 2 tsp garlic powder and 2 tsp
onion powder.
I also had no fresh ginger left so I
added 3 small cloves of garlic (minced) and about 1.5 tsp of ground
dried ginger to the caramelized
onions and gave them a quick stir around the pan for about a minute before removing the
onions off the heat.
Ingredients: 1 Large Ham Hock (from Tails and Trotters) 2 Medium Yellow
Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot, add the onions, garlic, and celery
Onions small dice 1 Small Celery Root Bulb small dice 3 Cloves of Garlic sliced thinly 3 Tablespoons Un-Salted Butter 1 Tablespoon Blend Oil 1 Teaspoon of ground cumin 3 Tablespoons NW Elixirs # 3 Hott Smoke 1 Pound of
Dry Split Peas 8 cups of Water Salt to Taste Method: Melt butter and oil in large stock pot,
add the
onions, garlic, and celery
onions, garlic, and celery root.
I carmelized the
onions slowly before
adding the other
dry spices.
After cooking the
onions for a total of 20 minutes,
add 1/2 teaspoon of
dried thyme, 1/2 teaspoon of
dried parsley, season with sea salt and freshly cracked black pepper, and
add 1/2 cup of white wine, turn the heat to a medium - high and mix everything together and cook for about 2 minutes, then
add the 3 1/2 cups of vegetable stock into the stock pot and mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
-- Year - Round Autumn - y Chard (saute 1/2 a sliced
onion and a whole sliced apple until they're both golden brown,
add half a bag of rainbow chard, toss in a whole lot of cinnamon and
dried ginger, salt and pepper, let it wilt... perfect as a side,
add shrimp to it for a main)