Sentences with phrase «cooking the onions first»

I make a wonderful pasta bake with onions and a tin of tomatoes into which I whisk a scant tbs flour - cook onions first, then add tomato / flour mix and bring to the boil, stirring all the time.

Not exact matches

Besides the argument over garlic versus onions, some cooks even debate whether or not these ingredients should be sauteed first before adding them to the chili pot.

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.

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

If I cook this on the stove with the beef stew meat, should I brown the meat and sautéed the onion first?

Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...

The basics behind lobster bisque is that you need to cook the aromatics, like onion, shallot, and garlic first, then add a little flour to thicken, add some liquid, and then blend it all together.

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.

Here's what I think made the difference: First, you begin with sauteed onions, cooked until soft so they melt into the meat instead of staying crunchy.

If you want to substitute veggies: carrots, onions, broccoli, celery, cauliflower and asparagus should be added first because they take the longest to cook.

If you are using a rice cooker to make mushroom rice, first cook mushrooms and onions in a frying pan, then transfer them to the rice cooker, add rice and water, close the rice cooker and press the Cook butcook mushrooms and onions in a frying pan, then transfer them to the rice cooker, add rice and water, close the rice cooker and press the Cook butCook button.

- White button mushrooms instead of portabellas, because they're cheaper - Shallots instead of pearl onions, because the first grocery store I went to didn't have pearl onions - A local craft nut brown ale instead of wine for deglazing, because any reasonable quantity of red wine gives me a splitting headache the next day (and if you can't drink the alcohol you're cooking with, where's the fun in that?)

First you melt butter in a big heavy pan, then you add a bunch of onions, and stand there, stirring and cooking, for an hour or more.

At first I was a little disappointed because I hardly ever used onions in my cooking because I never really liked the taste.

The first thing to go into the slow cooker is the onion (chopped) and garlic (whole or chopped, doesn't matter).

We like things spicy in my household, so I double the seasonings and throw everything in the crockpot (I cook the turkey and onions in a skillet first).

i'd saute the onion, celery, carrots first, then add the tomato, broth and beans, let cook, till beans done then add greens and simmer a bit more

If using onions and garlic, put onions in oil first and saute about 4 - 5 minutes, then add garlic and cook another 1 - 2 minutes, then add potatoes, mashing them with a fork or the bottom of a firm plastic cup.

I buy frozen, diced onions by the bag and add them to whatever I'm cooking that calls for diced onions — I don't even thaw them first.

Put the onion and garlic in first with a little olive oil until just browned, then added everything else and cooked until the potatoes were tender.

Toast sesame seeds first in a dry pan Cook wild rice (Trader Joe's has a nice blend with daikon radish sprouts) Chop and saute veggies — usually lots of greens, garlic and onions, plus whatever else I happen to have Scramble a few eggs or chop up some leftover meat

I did this my first try because I knew the sweet potato would take longer to cook than the onions and peppers... and the turkey was still almost burnt before the sweet potatoes got done.

I made this last night but cooked the rice and lentils with some tumeric first and then browned the onions and shallots with cumin and a bit of cayenne and added that at the end.

1 - 1.5 cups cooked rice (approx. 1/2 cup uncooked) 1 tablespoon butter (optional) 1 large (14.75 oz) tin of salmon 1/4 pound cooked shrimp meat 2 - 3 spring onions, sliced 1 carrot or courgette, grated 1/2 cup peas (if frozen, cook first) 8 - 10 kalmata or black olives, pitted and chopped Cranberries (could substitute raisins)-- approx.

First we start by cooking the lentils with vegetable broth and then lightly sauté onion, mushrooms, garlic, carrots, and green bell pepper.

Tip # 3: During the first hour of cooking (and before adding the onions and salt), use a large spoon and try your best to remove the white, bubbly foam that rises to the top.

Whatever you decide to use it has to be cooked first in a frying pan followed by the onions and garlic right in the grease for another layer of flavor.

Also, since the grill was MUCH hotter than what we used at the Inn, I didn't add the sugar in the onions until the onions had cooked for 10 minutes first.

I also test the first cooked potato latke for taste and add more salt or onion if needed.

They cook the onions and garlic first, then add all the dry spice and sauté with the onions for a couple of minutes then add the meat and other ingredients.

Remove from the grill (tomatoes will cook first, followed by the jalapeño and red onion).

First we're going to cook the onion.

Some recommendations would be: - add coriander powder / cilantro as this is «the» brazilian herb - cook onion and garlic first until slightly brown and add beans to it (after soaking them)- use pig feet, pig ear or / and nose.

Heat two or three tablespoons of olive oil in a non-stick pan (if you're reusing the same pan in which you cooked the onions, give it a quick rinse first).

First, many of her cooked dishes start with an Italian mirepoix called a soffrito or soffriggere: a tiny dice of celery, carrot, and red or white onion with good extra-virgin olive oil that adds aroma and flavor.

I added olive oil and cooked my onions and seasoning first, then added red and yellow bell peppers, jalapeños and cooked until soft.

First, I sautéed the shrimp in garlic until fully cooked, then covered them in a thick pomegranate sauce, which consisted of fresh pomegranate seeds, of course, and caramelized onion puree.

By cooking them first, the texture is more ideal for stir - frying with softer vegetables like mushroom, shredded cabbage, thinly sliced onions, carrots, etc..

If you want to make this chili on the stove instead of in a slow cooker, heat the oil in a Dutch oven and cook the onions, garlic, and spices together first.

Sure, you'll want to cook the meat and saute the carrots, onion, and celery first.

Additions 1 - 2 cups (1 pound) proteins or meat, cooked and chopped or very thinly sliced 1 1/2 cups vegetables, bite - sized, partially pre-cooked 1 cup mushrooms, pieces or slices, precooked 6 green onions, thinly sliced 1/2 cup onions, chopped or rings, saut ed first 2 bell peppers, rings / chopped 1 - 2 cups cheese, shredded or cottage cheese, drained

First you take the cooked Rotini noodles in widely deep bowl, blend all the ingredients such as boiled mixed vegetables, chopped onions and tomato in the bowl.

I had some sliced baby bellas which I sautéed with the onion first, then added some mostly - cooked frozen stir - fry veggies.

This was the first time I had made carmelized onions and was worried about them cooking so long.

However, I am German and I have watched the Master (my Grandmother) prep this potato salad: in order to be close to authentic it needs some sugar mixed into the dressing, bacon instead of the kilbasa, and some hard - boiled eggs (quartered) on top of the salad for garnish:) Cook the bacon first, discard all but a bit of the bacon grease, carmelize the onions in the same pan, add the broth, vinegar and vinegar.

Add onions to same pot, season with salt and pepper, and cook, stirring occasionally at first and then more often as onions darken to keep them from getting too brown in any one spot, until golden but not mushy, 60 — 70 minutes (and no, this process can't be rushed at a higher temperature).

For my second meal, I did cook the onions a bit first, but I now realise that I prefer my first attempt when I unintentionally cooked the ingredients all together.

The butternut squash and caramelized onion galette was one of the first recipes I ever used (I tend to be more of a wing it kind of cook) and it was amazing.

First off, there's the juicy, shredded chicken which is braised all day in the slow cooker with vibrant flavors like onion, tomatoes, and Mexican spices, like oregano, cumin, cayenne, and more.

Alternatively, you may thicken the cooking sauce by first removing the bay leaves, then using an immersion blender to blend the sauce with the garlic and onions directly in the slow cooker (careful, the liquid is hot — protect yourself with a towel and take care with more delicate ceramic slow cooker inserts).