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 re
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 re
onion 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)