Sentences with phrase «cook the onions down»

I would like to drain the fat this time around for healthier reasons and cook the onions down in a little beef stock, or french onion soup.

Cook onions down for 2 minutes or until tender.

Not exact matches

Add the apples, onions, and salt to the pan and sauté over medium heat, stirring frequently, until cooked down and caramelized.

I added a little bit of brandy to the onions at the end and cooked it down and some herbs de provence.

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

I was initially quite suspicious that a combination of raw bok choy, onion, and apple could ever taste good, but since I get bok choy all the time in my CSA and it cooks down to almost nothing in a stir fry, I decided to give the salad a try.

Add the zucchini, salt and water, turn down the heat and keep cooking until the onions are soft and the liquid has reduced.

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

This recipe cuts the cooking time down on your regular soup as the Vitamix blitzes a veggie - riffic combo of onions, carrots, celery, and tomato into a steaming bowl of mood - boosting comfort.

Once the onions are browned you can add the chopped tomatoes and spices, cook this until the tomatoes are completely broken down and almost turned into a paste.

Allow to cook down for about 10 minutes, until stems and onions are much softer.

It looks like a lot of onion, and it is, but everything will cook down to manageable proportions, I promise.

Last night we had flank steak and topped it with garden fresh arugula cooked down with some onion and home cured bacon.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

While the quinoa is cooking, sauté onions and garlic in a large pot and add in fresh baby spinach, stirring to cook down, and chopped artichoke hearts.

Saute, stirring frequently, until the onions and peppers are cooked down and wilted, about 4 to 5 minutes.

Sprinkle with sugar, and turn down heat to low, cover and slowly cook onions, stirring occasionally for 30 minutes or until a golden.

As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.

Turn the heat down to medium, and add the diced onion, cooking until just translucent, 5 minutes.

In addition to the garlic, I'd add a red onion cut into quarters — the onion cooks down to mush and adds great flavor — and some cumin.

365 Organic Vegetable Broth Carrots, onion, celery, and mushrooms are cooked down into a tasty, multilayered base sure to make any vegetarian soup satisfying.

When cooked down with onion, olive oil, and other aromatics and then blended, these peas turn into a creamy, filling, and protein - rich dish.

Onions cooking in olive oil always smell great, but once they break down and release their natural sugars, they transform into something other - worldly.

, browns, breaks down and cooks the onion like whoa.

Take some flavorful smoked sausage, a bunch of potatoes, a generous helping of thinly sliced onions and cook them all down till the potatoes are on the verge of crumbling and the onions practically disappear.

Made by cooking down roasted mirasol chile peppers along with pork, onions, and tomato (where it gets its red color from), it's more soupy and sauce - like than any chile I know, getting a bit of body from a blond oil and flour roux.

Add the onions, stir to coat them with the oil, and then turn the heat down to low and let the onions cook, stirring occasionally, until they turn a deep brown colour.

Only a small amount of oil is used to cook down the onions... the primary ingredients are fresh pineapple, pineapple juice, vinegar, chiles and spices... Each batch...

Bring to a boil, turn down heat and cook slowly until onions and beans are tender, adding water to desired consistency.

By poaching the pears in wine and lemon juice and by choosing a white onion (with a little more bite than yellow or red) and adding a little balsamic vinegar to it as it cooked, I toned down the sweetness factor just enough.

Add your chopped onion, peppers and celery and cook them down a bit.

I love roasted cabbage... I like to slice it thinly, then toss it with some more thin slices of onions and let it roast until its all cooked down and crispy.

Each restaurant has a different twist but the fundamentals are all the same: yellow split peas cooked down with onion, olive oil, and sometimes herbs then blended smooth and topped with garnishes.

Slice a cabbage into thin ribbons and cook it down in a simple pot of sauteed potatoes, onions, beans, garlic and flavorful broth.

Cook the onion about 4 minutes, until it is softened and starting to brown around the edges (if it cooks too fast, turn down the heat a little).

Turn the heat down a touch stir frequently while cooking the onions and mushrooms.

1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell peppers are cooking, dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.

To the final soup, I included some chopped carrots and celery with the onion and garlic and ended up using a large can of san marzano tomatoes which I crushed and cooked down as directed.

When the pasta is about half finished, scrape the carmelized fennel and onions to the side, and put the whole can of tomato paste into the pan and let it cook down and carmelize.

Allow onions to cook down for 45 minutes, stirring every so often and adding a splash of beef broth to deglaze the bottom of the pan to prevent onions from sticking and burning.

Turn the heat down to low, and cook, stirring occasionally for about 15 minutes, until the onions and garlic are nicely carmelized.

Add the mushrooms, onions, scallions, and garlic and sauté until mushrooms are cooked down and slightly brown.

You just need to be available to stir and stir and stir the onions until they cook down and release their sweetness.

Turn heat down to medium - low and cook for 20 - 30 minutes, or until onions are caramelized.

Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.

Cover and refrigerate while pork cooks, pressing the onions down occasionally.

Turn the heat down and allow the onions to cook until soft and translucent, about 8 - 10 minutes.

ground beef 2 tablespoon minced onions, plus extra for garnish 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme leaves 2 1/2 cups water (I just used as much as needed, and added more when it cooked down.)

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.