Not exact matches
The New York System hot wiener ordered «all the way» is cut short, about four inches long, cooked slowly on a low -
heat griddle all day, and topped with mustard, raw
chopped onions, celery salt, and a greasy ground - beef sauce.
2 tablespoons peanut or vegetable oil 1 large yellow
onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe
Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons
chopped fresh basil Finely ground sea salt Freshly ground black pepper
Start by
chopping your garlic and
onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium
heat until soft.
1 / 2T Oil 1 Medium
onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of
heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot,
chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 2 Medium courgettes,
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice
Chopped fresh parsley t
Chopped fresh parsley to serve
Finely
chop 1
onion, and sweat with olive oil on medium low
heat.
Heat oil in a pan and add
chopped onion and green chilies and saute those in oil for few minutes.
Heat 1 tablespoon of the oil in a large saucepan and add the
chopped onion.
Heat oil in the pan and add the
chopped onion and roast it until it becomes golden brown.
Finely
chop the
onion and fry on a medium
heat with a splash of oil for about 5 minutes, then add two cloves of minced garlic and 2 mushrooms
chopped into small pieces (1 / 2 cm cubes).
Sprinkle in
chopped green
onion, turn the
heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.
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...
In a large skillet
heat up the olive oil and then cook the
chopped onion.
Add the
chopped onion, garlic and shallots and sauté over medium
heat until the
onion becomes translucent.
2) In a large dutch oven, sauté
chopped onions and carrots in a little olive oil over medium high
heat until they start to soften about 5 minutes.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small
onion, finely
chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium
heat.
In a large pot over medium
heat, cook 1 tbsp of olive oil and the
chopped onion until the
onion turns transparent, about 10 minutes.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green
onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high -
heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
In the same skillet, cook the
chopped onion in the vegetable oil over moderate
heat, covered but stirring occasionally, until the
onion is caramelized, about 10 minutes.
Heat the oil in the bottom of the insert and add the
chopped onion and garlic and stir for a couple of minutes.
1)
Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium
heat 4) Saute
chopped onions until softened but are still white in colour 5) Add garlic and
chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with
chopped parsley
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red
onion 2 tablespoons
chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild
heat) 1 cup seeded,
chopped red tomatoes 1 cup seeded,
chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
Chop the
onions and garlic and begin
heating oil over a medium
heat in a large heavy bottom pot.
Meanwhile, add
chopped onions and minced garlic to a sauce pan with coconut oil and saute on stove top over medium
heat for 3 - 4 minutes or until
onions are translucent and garlic begins to brown.
Melt 2 tablespoons of butter in a wide pan over medium
heat, add the finely
chopped onion and cook for about 2 minutes.
Finely
chop the
onion, mince the garlic and roughly
chop the sundried tomatoes, add to the frying pan on a medium
heat and fry off for a few minutes - you don't need to add any oil, there is enough from the tomatoes.
Reduce
heat and add asafetida powder, red chilly powder, turmeric powder, salt and
chopped onion, ginger and garlic in it.
Turn
chops; stir in
onion and apple juice; bring to a boil, lower
heat, cover and simmer for 7 - 8 minutes.
I
heated tortilla chips in the over for a few minutes then took them out of the oven and pour the warm sauce over top then sprinkled green
onions and
chopped tomatoes on top.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2
onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves
Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking t
Heat the olive oil in a large saucepan over medium - high
heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking t
heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
Heat the oil in a wok or large pan, add the
chopped onions, garlic, lemon grass and chillies.
vegetable oil 1
onions (peeled and
chopped) 2 red and yellow or green peppers (cored and
chopped) 1 clove garlic (peeled and
chopped) 3 large tomatoes peeled, seeded and
chopped or 3/4 tin of ready peeled and
chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig of thyme salt and pepper Method:
Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softe
Heat the oil in a fying pan and add the
onions, cooking them on a low to medium
heat until softe
heat until softened.
Heat up a little olive oil in a deeper pan, and add your
chopped red spring
onions, & garlic.
Chopped 1 large orange pepper and added to the
onion, turning down the
heat a little.
To make the butternut squash mix:
heat two tablespoons of olive oil in a pan, add
chopped onion and saute for a 2 - 3 minutes.
Over high
heat, in the same pan, quickly add 1 1/4 cups of drinking water and remaining 1/2 package of soup powder, ramen flakes, and 2 tablespoons of
chopped onion.
In a dutch oven, saute
chopped onions and celery on medium
heat with 3 tablespoons of butter (about 5 - 10 minutes).
Chopped one small
onion and fried in a tbsp of sunflower oil for a couple of minutes on moderate
heat.
Add extra-virgin olive oil and
chopped onion to a preheated skillet and saute over medium
heat for about two minutes.
When we got home (just my mom and I), I started
heating the stock and
chopping the
onion.
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles,
chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup
chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium
heat.
For the sausage crumble
chop onions finely and sauté in a nonstick skillet over medium
heat for 5 - 10 minutes, until they turn translucent.
Meanwhile, add coconut oil,
chopped onions and garlic to large sauce pan, cook over medium
heat for 3 - 5 minutes, add
chopped bell pepper and minced ginger and continue cooking another 2 - 3 minutes or until
onions and garlic begin to golden.
In a large stock pot on medium high
heat your olive oil and add the
chopped onions, peppers, garlic and kale.
Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and
chop coarsely / In a large soup pot,
heat the olive oil and add the
onions and garlic.
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the
onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe,
chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it
heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
Heat oil in a large saucepan and add
chopped onion and garlic.
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium
onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and
chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra
heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste
4 chiltepíns (or more, to taste), crushed 8 to 10 cloves garlic,
chopped 1/2
onion,
chopped (optional) 1 tablespoon vegetable oil or butter 2 cups boiling water 1 thin flour tortilla,
heated on a griddle until crisp
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1
onion,
chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery,
chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon
chopped fresh thyme 1 carrot, sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the
heat and simmer for 30 minutes.
Saute
chopped onion in 1 tablespoon butter on medium
heat for 5 - 8 minutes.