Sentences with phrase «bags of onions»

But act I did, and want two - and - a-half weeks packaging - free before buying my first packaged food again (a mesh bag of onions, which, looking back, I could have avoided by buying loose onions).

Or, wait, maybe you've hopped on the computer because you're needing a break from them, in which case, may I suggest moving on to the kitchen and caramelizing a bag of onions!

When I have a big cooking event coming up, I will chop up a whole bag of onions and sauté them and put them in the fridge.

The prices of these vegetables had shot up by over 100 per cent since January, with a bag of onion going for GHC250.00 from GHC120.00.

I collect bones in the freezer, keep a bag of onion skins and other veggie pieces in the freezer to throw in, some red wine and half an organic bullion cube.

Not exact matches

Veggie stock, easy to make small batches of your own if you keep a bag in the freezer for carrot tops / celery bottoms / onion skins, etc..

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.

2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)

Place chicken legs, juiced pieces of fruit, and quartered onions in large plastic bags or bowl.

To make the salad add 2 cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey mustard vinaigrette

However, if you want to simplify the process because your hungry mouths aren't of the patient sort, you could certainly buy frozen french fries, cook»em up following the instructions on the bag, and then sprinkle on this garlic / onion salt blend for a quick - and - easy kitchen clone.

Now I need to figure out what to do with a bag of frozen pearl onions!

Empty the bag of Rudi's Gluten - Free stuffing mix to a large mixing bowl, and add the onion - apple mixture.

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

The prechopped bag of cabbage, onions, and peppers was $ 2.

Mine included bell peppers, onion, yellow squash, fresh tomatoes, a whole bag of baby spinach, a can of field peas and one of butter beans.

Pizza: 2 fresh pizza dough balls 1/2 head shredded lettuce 1 minced onion 3/4 sliced dill pickles 1 package Kraft cheese slices 1 bag of cheese blend 12 -14 cooked 4 oz hamburger patties

While the cashews were soaking in coconut cream, I steamed a one - pound bag of organic baby carrots, a small purple onion (peeled and cut up), and about 8 cloves of garlic (peeled) for about 30 minutes in my George Foreman electric steamer.

When I was a kid, my mom made it with the bag of Pepperidge Farm Stuffing (non-cubed style), adding chopped celery and onion to it, a tradition I kept for many years.

Ingredients 1 tbs olive oil 1 onion, finely chopped 1 organic free - range chicken, cut into at least 8 pieces 1 tin of tomatoes 1 small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark organic cooking chocolate

With a dedication to stay as close to the original shape and taste as possible, Inventure was able to duplicate the restaurant version of the onion rings and lock it in a snack bag.

-- 1 bag dried Puy French lentils (or other lentil variety of choice)-- 3 carrots, chopped — 3 celery stalks, chopped — 1 large spanish onion, chopped — Pinch of dried thyme — Pinch of smoked paprika — 3 cloves garlic, chopped — Salt & freshly cracked black pepper — Vegetable broth or water (I used veggie homemade broth)

A bag of frozen peppers and onions can be a quick start to a stir - fry; here, it's combined with almost fat - free chicken tenders for a speedy dinner.

-- 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)

I usually make my big trip for the week on Sunday and typically pick up the same staples — a whole organic chicken, a bag of lemons, greens, onions, etc..

1 butternut squash, cubed 1 tomato, diced 1/4 onion, diced 1 can of pinto beans, drained 1 pound of shredded cheddar 1 bag of tortilla chips Cilantro for garnish

I throw 2 of the bags in the freezer and the other bag I boil with a few slices of onion, salt, peppercorns, a cinnamon stick and 1 bay leaf for about 30 minutes or until the chicken has cooked through.

4 (12 - ounce) bags of frozen corn, thawed 1 1/2 cups half and half 1 large onion, chopped 1/4 cup Cabot Unsalted Butter, diced into 1/4 ″ cubes 1 teaspoon brown sugar 2 teaspoons Cajun seasoning 1/4 teaspoon black pepper 5 slices thick cut bacon 3 ounces Cabot Pepper Jack (about 3/4 cup) 1 medium tomato, chopped 2 tablespoons fresh snipped parsley 1 teaspoon red wine vinegar ⅛ teaspoon sugar

I'd slice the onions and shred the cheese ahead of time, putting the items in separate zip - top bags.

Then just shred the sprouts (some stores have bags of shredded brussels sprouts), slice some green onions, a little red bell pepper for color, toss in some chopped peanuts, top with a piece of grilled salmon and your good to go.

Boulder Canyon Sweet ® Vidalia Onion Kettle Chips appear in grocery stores nationwide this month with a retail price of $ 3.49 - $ 3.99 per 6.0 - ounce bag.

ground beef 1 — medium onion mushrooms (optional) 1 — container of cottage cheese 1 or 2 bags of shredded mozzarella cheese whatever kind of sauce you like.

From the produce section: I always have onions on hand and a bag of peeled garlic in my refrigerator.

Note: If you really want to go full - on lazy, you can also use about half of a 16 - ounce bag of frozen cut onions and bell peppers.

I like to get a lot of the ingredients for this at the salad bar, so I don't have to buy a whole bunch of green onion, a whole bag of red cabbage etc..

If you have a bag of frozen corn, an onion, and a few potatoes, you're well on your way.

And, just used the end of my groceries to make it with what I had: 1/2 cup of pizza sauce (I added at the end but next time might mix it with the eggs), bag of frozen onions & peppers, 3 cloves of toasted garlic, 1 tsp or so of nutritional yeast & topped with toasted pepitas.

1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.

1 extra large leaf of rainbow swiss chard 1/2 — 1 onion rough chop 2 carrots slice or cut small 1 bag of mung bean sprouts washed 2 tsp Sesame seeds 1 tsp lemon grass Sea salt and pepper to taste 1 tsp Raw Organic Agave Virgin Coconut Oil

1 bag of fingerling potatoes 1 tsp organic coconut oil 1 tsp extra virgin olive oil 1 tsp toasted onion flakes 1 tsp Hungarian paprika 1 tsp parsley Celtic Sea Salt and Corse Ground Pepper to taste

2 tbl of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles

Ingredients 1 1/4 lbs fresh peeled jumbo shrimp 1 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 2 red sweet peppers 2 green sweet peppers 2 medium onions 1 lemon PreparationPut shrimp in a ziploc bag and cover well with 3/4 cup of Caribbean Marinade.

Olive oil 1/2 a bag of frozen leeks 1/2 white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes... about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh parsley

2 avocados 1 package romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag of prepared broccoli slaw (you'll need 6 cups) 1 small bunch of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms, sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)

We always have chicken breasts and carrots in the refrigerator, onions and shallots on the counter, and quarts of chicken broth and bags of rice in the pantry.

More often than not, I filled my basket with tubs of their potato salad and hummus, bags of sweet onion chips and raisins.

I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the apple and used an apple instead of apple butter in the sauce and just processed it til it was slightly chunky.

* 2 lb ground beef * 2 bags of frozen cauliflower florets * 1 bag of frozen onion and pepper blend * 4 slices cooked bacon, chopped * 1 tablespoon Italian seasoning * 1⁄2 teaspoon salt * 1⁄4 teaspoon black pepper * 1⁄2 teaspoon red pepper flakes * 2 garlic cloves, minced or 1 tablespoon of minced garlic from jar * 1.5 quarts of beef broth * 2 teaspoons arrowroot mixed with enough water to make a paste * 1 cup heavy whipping cream read more

1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/4 teaspoon ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4 teaspoons salt, or to taste 1/4 cup diced onions (about 1/2 medium onion) 1 1/2 cups diced tomato (fresh or canned) 1 one - inch knob of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or quartered if very large) 1 10 - ounce bag frozen peas, defrosted

4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)