Sentences with phrase «medium size onion»

A quarter (wedge) of a plain white medium size onion.

Ravioli with Roasted Squash 1 squash - you can use pretty much any type except a really wet squash like spaghetti squash handful of fresh herbs - thyme, oregano or marjoram will do 1 head roasted garlic (see last week's recipe) olive oil 1 medium size onion, finely chopped won ton wrappers 2 - 3 tbsp butter 1 - 2 tbsp pine nuts parmesan cheese salt and pepper to taste ripe pear (optional) 1.

3/4 cup flour 1 egg (whisked) mix with 1/2 cup milk salt / pepper to season mix all ingredients in a bowl (add wet to dry) Add finely chopped 1/2 small to medium size onion and green pepper 2 garlic cloves finely chopped and one cup of chopped conch.

I also run out of French shallots so I used 2 French shallots and 1 medium size onion.

Just make a smooth paste of two pieces of small size tomato and one large / medium size onion and fry in a wok with refined oil or butter for 3 - 5 minutes.

INGREDIENTS Serves 4 2 lbs carrots half a medium sized onion 1 clove garlic, minced 1/4 cup tahini 1 tablespoon cumin 1 teaspoon garam masala 3 - 4 cups of good stock (I...

3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice

1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese

3 - 4 Serrano peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed, fresh epazote leaves ** 1/4 cup parsley leaves 1/2 romaine heart lettuce 2 cups baby power greens, like spinach, kale, arugula, mustard, chard.

Ingredients For the Beef - 5 lbs chuck roast - 1 medium sized onion, finely diced - 3 large carrots, peeled and finely diced - 3 celery stalks, finely diced - 5 garlic cloves, minced, - 1/2 a bottle of red wine - 3 cups of beef broth (or enough to cover the beef in the pot)- Salt and pepper to taste - 1 lb crimini or white mushrooms (sliced)- Flat leaf parsley for garnish For the parsnips - 3 large large parsnips, diced - Half and half or heavy cream (enough to cover the parsnips in the pot)- salt to taste

3 cloves of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks of celery, chopped 1/2 medium sized onion, diced 2 tsp of oregano 2 tsp of dried parsley 1 tsp of cumin 1 tsp of onion salt 1 pinch of red pepper flakes 1 crushed bouillon cube

1 handful of baby spinach leaves 4 garlic cloves, peeled and smashed 1/2 of a medium sized onion 1 tbl of Montreal grilling hamburger seasoning 1 tsp of garlic salt 1/4 c of Panko bread crumbs 1 egg Salt & Pepper to taste

I used a whole medium sized onion instead of half, sauted the chicken (after sauteing the onion) for 3 - 4 min before adding coconut mixture.

2 large aubergines, thickly sliced in rounds 1 tablespoon olive oil 2 medium sized onions, chopped 2 -3 cloves garlic, chopped 3 teaspoons Ras — el — Hanout 1 tin chopped tomatoes 1 tin chickpeas, rinsed and drained 1/2 l vegetable stock — I use Marigold bouillon 8 dried apricots, quartered 2 preserved lemons A handful of roasted almonds, chopped A handful of fresh mint, leaves picked off and thinly shredded

1/2 cup green half moong beans 2 cups brown rice, washed and soaked for 8 - 12 hours 2 medium sized onions 1 tsp garam masala 2 tsp salt 1/2 tsp black pepper 4 cups water

Caldeen — Goan Veggie Curry 2 medium sized onion chopped finely 2 green chilies chopped finely or 1 pickled jalapeno pepper, chopped 1 tbsp garlic 1 tsp ginger powder 1 tsp cumin 1 tsp turmeric 1 tsp ground coriander seed 1 can coconut milk 1 cup green peas 1 cup green beans, cut up 1 cauliflower cut into florets, 4 potatoes, peeled and cubed 3 carrots, chopped

I got your question... If we use 10 - 12 medium size onions and when we crush them they would be close to 1 cup... If you are confused use 10 - 12 onions, deep fry them and crush them and they would surely be close to 1 cup.

Once you have gathered all your ingredients, you are going to julienne 1 medium sized onion and 1 green pepper.

Shred half a medium sized cabbage into medium sized shreds, chop 1 green pepper, chop 1 medium sized onion, mince 2 cloves garlic, and chop 2 roma tomatoes.

Olapeju Aiyegbayo's stew with beef Stew with beefImage ZURIELLE»S POT Image A quick and easy stew with chunks of beef Ingredients: One kilo of beef; one or two shombo pepper (long red chillies); one medium sized onion: two or three tatashe's (bell peppers); a piece of ginger; palm oil; groundnut oil; salt; seasoning cube; two or three pieces of rodo (scotch bonnets).

For the Ragu: 1 teaspoon olive oil 1 1/2 pounds of mushrooms of your choice, cut into 1 inch pieces 1 medium sized onion, diced 4 cloves of garlic, minced 6 plum tomatoes, diced 1 tablespoon fresh thyme leaves 1/2 cup white or red wine (whatever you have on hand) 1/2 cup beef stock, or vegetable stock salt and pepper to taste

Not exact matches

1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces

For the Mango Avocado Salsa: 1) 1 mango, peeled and cut into small cubes 2) 2 medium - sized avocados, peeled and cut into small cubes 3) 1 red onion, peeled and diced 4) 1 large tomato, cubed 5) 1/2 lime, for the juice 6) Salt & pepper to taste

2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)

4 cups pregrated carrots (or about 8 medium - size carrots, grated) 3/4 cup chopped dried figs 1/2 cup chopped green onions (about 4 onions) 2 Tbs.

Servings MetricUS Imperial Ingredients 1 medium sized squash I used butternut1 large sweet potato peeled and large dice1 yellow onion diced1 clove garlic smushed1 apple cored & rough chopped2 tbsp madras curry powder * 1 tsp cinnamon1 tsp ginger fresh or powdered1 can...

2 medium - size carrots, peeled 2 bunches green onions (about 16) 1 cup instant polenta 2 cups purchased pregrated carrots (or 4 medium - size carrots, grated) 1 cup frozen green peas, thawed 1/4 cup grated Parmesan cheese 2 Tbs.

1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)

olive oil 2 medium - size onions, coarsely chopped (about 2 cups) 1 large green pepper, cut into 1 1/2 - inch strips 3 large cloves garlic, minced (1 Tbs.)

2 medium sized red onions, unpeeled, and cut into 12 wedges (You want the root end on the slices so that the onions look like fans when they are finished roasting.)

In a medium sized bowl, start with a bed of cooked forbidden black rice, top with onions, kale, sliced avocado and tuna.

For the Sloppy Joe: 1 tablespoon plus 1 teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon cinnamon Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2 teaspoons yellow mustard

In a medium sized skillet, brown your ground meat with the onions and green pepper until no longer pink.

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: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped

Add the onions to a medium sized bowl and mix together with the poblano and salt then mix in the cheese.

Ingredients: 3 c. green cabbage finely sliced 2 c. purple cabbage, finely sliced 3 medium sized carrots, julienned 1 parsnip, julienned 1 organic Fuji apple, sliced in thin wedges 1/4 c. green onions, cut into thin slices 1/4 c. unhulled sesame seed

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

Two bunches (6) medium - sized beets Kosher salt Freshly ground pepper 1 garlic clove, sliced 1/4 cup sliced red onions 2 tablespoons balsamic vinegar Extra virgin olive oil

In a large sized pot or dutch oven over medium high heat, add sesame oil along with mushrooms and onions.

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley

Ingredients: 3 - 4 medium size avocados 1 lime, zest and juice 1/2 cup Trader Joe's fire - roasted corn kernels 1 bunch cilantro, minced 1/4 white onion, minced (about 1/4 cup) 1 jalapeno, seeded and finely diced (optional) 1 tsp.

1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground pepper

1/2 lb bite sized pasta cooked according to package directions 2 sweet Italian turkey sausage links 1 small butternut squash or 1/2 large, peeled, seeded and cut into bite sized chunks 1 large onions, sliced into half circles 2 medium zucchini, cut into bite sized chunks 8 oz portabello mushrooms, sliced (feel free to use any mushrooms available) 1/2 c grated Parmesan cheese extra virgin olive oil

Chicken Aam Kasundi Recipe & Image: Cooking From The HeartFor 2 - 3 Persons Ingredients: Chicken — 500 gm Onion — 2 medium sized Ginger Garlic Paste — 1/2 tbsp Bengal Mustard (kasundi)-- 4 tbsp Red chilli powder 2 tsp Salt Turmeric powder 1 tsp Lemon — 1 Mustard oil ---LSB-...]

1 pound of porc belly, finely sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded pepper

-- 125 g rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or rolls

In a medium sized pot heat the coconut oil, add the mustard seeds and curry leaves and when the seeds start to pop add the chili, garlic, ginger and onion and cook until everything starts to brown.