Sentences with phrase «end of an onion»

Cut off both ends of the onion.

Even the ends of the onion:

Why would I ask you to save the ends of onions?

Slice off a very small portion of the bottom end of each onion so they will stand without rolling over, then cut a slice about 1/2 inch thick off the tops of each onion.

We used freshly ground cumin, coriander and brown mustard seed, fried at the end of the onions, and topped it with a greek yogurt raita, fresh with chopped cilantro and cumin and lime juice.

Just use some smashed garlic, the ends of your onion, ends of the carrot, smashed and then cut into 1/2 inch chunks of lemongrass, the anise, the skin of your ginger, lime leaf is great if you have it, and a dash of soy sauce, the stems and some mushrooms too of course!

1 Cut the onions root to tip: Slice 1 / 2 - inch off the stem ends of the onions and the roots off of the root end.

Cut off the top and the root end of the onion.

The slices should be thin enough that you should be able to see the knife through the end of the onion where you sliced.

Tip 7: I save vegetable ends in a bag in the fridge (leafy celery parts, ends of onions, ends of carrots, broccoli stalks etc).

Cut off 1/2 inch from the pointy stem end of the onion, then peel.

To help stop itching, swelling and irritation, hold the cut end of an onion against the infected area for 15 to 20 minutes.

I use the skins and ends of onions, garlic, carrot and celery tops, broccoli and cauliflower ends, kale or chard stems, etc..

Not exact matches

Two years ago, The Onion published a fake Op - ed by Alana «Honey Boo Boo» Thompson, titled «You Do, Of Course, Realize That This Is Going To End Very, Very Badly.»

Though I was completely sure that I wasn't going to get anything done since we'd just arrived home from LA, I ended up pulling together a nice feast for my friends and I. I had TVP chili, caramelized onion and bacon dip, cream cheese wontons, and tons of cookies and chocolate - covered treats!

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

A late night trip to the supermarket was out of the question, so i ended up subbing unsoaked * gasp * walnuts for cashews, used the 2tsp of dijon and extra salt / nutritional yeast instead of miso, and added sliced mushrooms in with the onions, and peas to the final sauce, garnished with sunflower seeds.

Add a pinch of salt and pull out the onion at the end, and you're left with a bright, velvety tomato sauce with a rich roundness from the butter.

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

This year my turmeric dye was weaker so I ended up dumping the turmeric - dyed eggs in the yellow onion dye for a nicer shade of yellow.

While beans soften, make a sofrito by sauteeing on medium high heat, in 5 tblsp olive oil, 1 medium onion, 4 garlic cloves, & 8 to 10 Cachucha peppers (a caribeean cousin of Habenero, citrus flavor without the heat — I've never found and use 2 - 4 Poblanos or Anaheims intead — Jaffrey suggests simmering some lemongrass with beans to replace citrus notes — I add lime juice at end) all finely diced.

At the same time, you caramelize some onions, and then toward the end of cooking mix in apple cider vinegar and maple syrup (or agave if you have a maple syrup aversion like I do!

4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest

I've never thought about making french onion soup in the crock pot — I may need to try this before the end of the season, thanks for sharing.

To compensate, I ended up adding 3 large carrots (chopped) and throwing in other assorted veggies I had around: an onion, some leek, a yellow bell pepper, a couple leftover baked potatoes — even some of the leftover aforementioned breakfast omelet.

A bright blast of ripe tomato mingles with onion, garlic and spices before ending on a creamy not you'll crave nonstop.

This vegan version, which ends up somewhere between a soup and a stew, relies on canned chickpeas and their liquid for body, but giving them a bit of a simmer with some aromatics — garlic, onion, bay leaf, and smoked paprika — adds a ton of flavor back to them.

Chop the cherry tomatoes into quarters and add them into a bowl together with the finely chopped onion, some chopped coriander (reserved some for sprinkling at the end) and a squeeze of lime juice.

I used turkey smoked sausage, didn't change anything but did add two stalks of celery (which I love) with the onions, plus lots more parsley at the end.

What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.

For the noodle salad — 200 g soba noodles (you can use udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8 fresh basil leaves, chopped — a small bunch of coriander, chopped — salt

Christina, I recommend adding cooked chicken at the end of the recipe along with the green onion and eggs.

If dinner wasn't already sorted I would be making a batch tonight If I wanted to include a few handfuls of fresh spinach do you think it would taste best added near the end or sauteed with the onion?

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

we sauteed leeks, kale and watercress for the greens and ended up pureeing everything but half the lentils in the hopes that the kids would eat it for dinner (the site or crunch of onions stops them cold).

Old Highway 185 begins just south of Caballo, winds though the prime agricultural area of New Mexico and groves of pecans and fields of chiles, alfalfa, pecans, onions, and cotton and the towns of Arrey, Derry, Garfield, Salem, and Hatch, and finally ends up in Las Cruces.

At the end, add the rest of the chopped onion, stir in the yogurt, and sprinkle the rest of the cilantro over the top.

1 tablespoon olive oil 1 yellow onion, chopped 1 bunch of scallions, chopped to white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red wine vinegar 1 teaspoon chili powder 1 teaspoon garlic powder 1/2 teaspoon oregano 6 whole - wheat buns

While the onions are caramelizing, trim the bulb end of the green garlic.

* 1 head of California endive (I used red), ends trimmed off and chopped * 1 big handful of Tuscan kale, chopped * 1 pink grapefruit, segmented (chop the segments in half if they are large), plus 1 - 2 tablespoons of the juice that drains off when segmenting the grapefruit * 1 perfectly ripe avocado, diced * 3 - 4 ounces of naturally smoked wild smoked, chopped * 1 - 2 tablespoons of finely chopped red onion * 2 tablespoons avocado oil or olive oil, plus more to taste * freshly ground black pepper

In a skillet brown ground beef and onion, for about 5 minutes; add diced green chilies at the end of the cooking period; drain.

Hi I have just made pickled onions in malt co what but have added jus half a teaspoon of sugar at the end and closed the lid is this okay

At the end, I decided it needed something more, so I added a bit of onion powder, soy sauce and coconut sugar.

I ended up letting dough drip off the edge of a mixing spoon into the water then baking when all done with cheese then putting sauted onions on top.

I ended up making a sauce from lots of sautéed green onions (scallions).

We also love pasta with roasted asparagus and goat cheese, or with homemade marinara sauce (san marzanos simmered with onion, garlic and olive oil or butter), I throw all my leftover spinach / arugula into the pasta water at the end to use it up and give us a portion of greens.

Repeat, in that order, until the skewer is filled, ending with a piece of onion.

At the end of the simmer remove the pan from the heat, discard the onion, and use a wooden spoon to crush the tomatoes on the side of the pan.

Onions should be soft and translucent by end of this step.

This week the menu was Autumn Harvest Brandy Pear Cake, Apple and Cheddar Bread, Autumn Berry Tapioca Parfaits, Caramelized Onion and Brie Croissants, End of Summer Zucchini Soup and Smoked Salmon Tomato Cups.