Sprinkle
the flour over the onion - mushroom mixture and stir to blend in.
Use a fork to sprinkle coconut
flour over onion and garlic.
Sprinkle
flour over onion mixture, stir and cook for two minutes.
Sprinkle
the flour over the onion mixture in the pan and stir together with a wooden spoon.
Sprinkle
flour over onion mixture and stir frequently to toast and form a paste, about 2 minutes.
Sprinkle
flour over onions and cook, stirring constantly, about a minute (this will remove the «raw» flour taste).
Sprinkle
flour over onions and cook, stirring constantly, about another minute (this will remove the «raw» flour taste).
Sprinkle
the flour over the onions and stir.
Sprinkle
the flour over the onions.
The onion mixture should be thick and saucy; if it's at all watery, sprinkle 1 teaspoon of
flour over the onions and mix in.
Sprinkle
the flour over the onions and stir to combine, cooking for about 1 minute.
When onions are translucent, sprinkle
the flour over the onions and mix it in until it browns a bit then add 2 1/2 cups of the cooking liquid a little at a time stirring until you have a nice sauce with no lumps, let it come to a boil then let simmer for 5 mins.
Sprinkle
the flour over the onions and stir to combine.
Not exact matches
Using the same sauté pan as for the
onions, melt two tablespoons of pork fat (or unsalted butter)
over medium high heat; add
flour and cook, stirring constantly, to a blonde roux.
Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the
onion powder, and toss to coat; sprinkle
over 2 tablespoons of the
flour, and again, toss to coat.
- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of
flour (the tablespoons can be a bit «heaping»)
over the
onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little
flour «lumps» from forming.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium
onion 2 large eggs, egg 1/3 cup whole wheat or regular
flour 1 teaspoon salt, plus a little extra for sprinkling
over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
2 1/4 cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large
onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose
flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
Once the
onions are carmellized sprinkle about 1/4 c.
flour over all of the
onions and stir until it gets thicker
In the same skillet used to cook the
onions and mushrooms, melt the butter
over medium - low heat and add the
flour, stirring to make a paste.
Sprinkle the
flour over the mushrooms and
onions in the pan.
Fennel seed and
onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1
onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose
flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan
over medium heat, add
onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
Jumbo lump crabmeat with corn, red bell pepper,
onion, garlic, chickpea
flour over a roasted red pepper chipotle sauce.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp
onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green
onions 2 cups cooked and shredded chicken (boiled, roasted, left
over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or
flour tortillas kosher salt and freshly ground black pepper cooking spray
Set the sauté pan
over medium to high heat and add the
onion and 2 tbl of
flour.
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow
onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose
flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Sprinkle
flour and paprika
over the
onions and cook 2 minutes longer, stirring constantly.
Standout dishes from the extensive menu include Samosa Chaat with chickpea,
onion, tomato, mint, yogurt, and tamarind; Chicken Tikka that includes natural free - range chicken tenders marinated in yogurt, ginger, garlic, tandoori spices, served
over onions and peppers; Hand - stretched Fresh Tandoor Baked Breads infused with turmeric and Ajwain seeds; Saag Paneer made with mustard greens, broccoli, spinach, corn
flour, ginger, garlic, tomato, turmeric, fenugreek and served with balsamic rice; Tikka Masala with tandoori - roasted veggies, chicken, lamb, shrimp, or fish cooked in tomato sauce, cream, ginger, garlic, turmeric, coriander, garam masala, and fenugreek; Biriyani choice of veggie or protein cooked in dum long grain rice with biryani spices and served with raita; Mango Lassi with mango, yogurt, milk and rose water.
Lift the
onion by the core, turn
over and pat off the excess
flour; reserve the bowl of
flour.
In a saucepan
over medium heat whisk together the rice
flour, oil or butter, oregano, cumin, garlic powder, and
onion powder.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium
onion 2 large eggs, egg 1/3 cup whole wheat or regular
flour 1 teaspoon salt, plus a little extra for sprinkling
over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
Ingredients 4 slices (4 ounces) bacon, cut into 1 / 2 - inch pieces 1/2 cup chopped
onion 1/2 cup diced celery 1 pound red - skin potatoes, scrubbed but not peeled, cut into 1 / 2 - inch dice 1 tablespoon minced garlic 2 cups chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose
flour 2 tablespoons chopped fresh chives for garnish Sauté bacon in a large, heavy pot set
over medium heat until browned and crisp, for 3 to 4 minutes.
Sauté mushrooms and
onion in melted butter in Dutch oven
over medium heat 10 minutes or until golden; whisk in
flour and garlic and cook, whisking constantly, 1 minute.