Pour remaining
liquid over the onions.
Not exact matches
Pour soy sauce, Worcestershire sauce,
liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder,
onion powder, and paprika
over beef.
Place the potatoes and
onions in a strainer
over a bowl and let stand for 10 minutes to let the
liquids drain.
Place into the pressure cooker, top with
onions and peppers, pour tomato sauce and water
over everything and add the olives along with some of the brine (
liquid from the jar).
* 1 tablespoons olive oil * 1 large
onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with
liquid * 2 cups red lentils, rinsed, picked
over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
Place in a pan with the minced
onion, hot sauce, cumin, worcestershire,
liquid smoke, chili powder, salt / pepper, and cook
over medium heat with a drizzle of olive oil.
Toss the zucchini,
onion, shallots, and salt together in a colander and place
over a bowl to catch the
liquids.
Cook the mushrooms and
onion in water
over medium - low heat for 8 to 10 minutes, until the mushrooms have released all their
liquid and it has mostly evaporated.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of
Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning pe
Liquid Smoke 3/4 cup chopped
onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes
over medium - high heat, seasoned to taste with granulated kelp (in place of salt)
liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning pe
liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Melt the butter in a large sauce pan
over medium heat, add the
onions and mushrooms and cook until the mushrooms have released their
liquids and it has evaporated, about 10 - 15 minutes.
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup
liquid 1/4 cup corn oil 1 large
onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven
over medium heat.
Once or twice during this time, spoon some of the
liquid from the bottom of the baking dish
over the
onions.
1/2 cup dried pigeon peas washed and picked
over, or 1 8 - ounce can pigeon peas, drained and
liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed, minced 2 cloves garlic minced 1
onion chopped 2 tbsp vegetable oil 2 cups rice 1 cup coconut milk 1 tsp dried thyme 3 green
onions chopped including some of the greens
Pour the cream mixture
over the
onions, moving them a little with a fork to enable the
liquid to sink right to the bottom.
Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to
onions, along with cooked lentils / Bring the kale - cooking
liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking
liquid / Add pasta to lentil,
onion, kale mixture along with 1/3 to 1/2 cup pasta cooking
liquid / Cook
over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Over medium - high heat, add the cherry tomatoes and white wine (and
liquid smoke if using) to the caramelized
onion mixture, and cook until the wine has mostly cooked off.
Add chopped
onion, zucchini, mushrooms and wine to a large pot, and cook
over medium heat for about 10 minutes, or until
liquid is absorbed.
Drain
liquid from skillet then add
onions to wire sieve
over a bowl.
Place the
onions in a clean mason jar and pour the
liquid over.
Combine
liquid aminos,
onion, garlic, bay leaf, and 2 cups water in saucepan
over medium heat.
When the
liquid is cool, pour it
over the
onions and add the chile.
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.
In large skillet
over medium heat melt butter add chicken diced bell pepper,
onion and garlic cook until there is not
liquid left in the skillet
Add chopped
onion, zucchini, mushrooms and wine to a large pot, and cook
over medium heat for about 10 minutes, or until
liquid is absorbed.
In very large skillet cook
onion and mushrooms in hot oil
over medium - high heat until tender and any
liquid has evaporated, stirring occasionally.