Sentences with phrase «of onions because»

In this recipe I used onion powder instead of onions because I just didn't like the texture of the cooked onions for this.

I knew I didn't need to chop the garlic or ginger or worry too much about the size of my onions because the blender would take care of that.

Some say they are the apple of onions because some varieties, such as the Vidalia, are so sweet and crisp that they can be sliced and eaten raw, according to Sidoti.

I only added about half of the onion because I thought a whole one might be too much, but even half was way too much.

Not exact matches

Tor stands for «The Onion Router» and was so named because of its multiple layers of security.

a bit of a stretch because we can actually watch a woman giving birth to a baby in real time which we cant for the stork & unfortunately evolution cant be demonstrated that way child birth can be & the onion article on gravity gets it better.

Because people can get a little lawsuit happy from time to time when it comes to the food industry, a word of advice: Don't try suing an establishment for adding one too many onions on your sandwich.

Texas sauce tends to be the thickest of all the regional - style sauces, mainly because it contains chopped onions.

In Bonaire, we call it pika siboyo because of all the onions we use in it.»

The changes I made were pretty basic: onions instead of shallots (since I always have them), upped the garlic (because, duh, more garlic always), upped the wine and added a little nooch for thickening.

I poured about half a cup or more of liquid off at one point because the onions were steaming with no chance of browning.

I don't remember the details, to be honest, because the shining star of his grilled cheese meals was the French Onion Soup that he made with it.

It easy to prep the night before (or even in the morning as your coffee brews) because you just have to brown up a little ground beef and onion and toss it into the slow cooker with a diced pepper, a can of tomato sauce and three spices (how's that for keeping things simple?

Okay, so I'm going to do the same thing you did, because I think of apples and onions, and I have to sub out the cheddar for some smoked gouda!

Tonight we agreed that next time (which will be very soon), we'll saute some chopped spinach with the onions, because we think the flecks of green will look gorgeous in the orange.

Each of these plants falls under the genus Allium; the actual progenitor of onions is difficult to identify because its cultivars are sterile.

The original recipe was full of things I don't even eat anymore — chunks of garlic and onions — because my FODMAP sensitive stomach just can't handle it on a regular basis.

One day last week, I headed to the grocer's, picked up a very ripe and pretty mango, a large red onion, a bright red tomato and a couple of avocados for this mango avocado salsa (which means sauce in Spanish), and started peeling, cutting, dicing, which took a little bit more time than was expected (but I suspect it's because I require more practice).

It sounded delicious because I love the classic combination of avocado and onion, and then the addition of a garlic - lime vinaigrette just seemed to be a perfect match.

Some of the recipes I make are a little richer with parmesan cheese, but this most recent version really caught my eye because it had the addition of lots of mushrooms and onions.

cooked chicken 2 tablespoons House of Tsang brand Peanut Sauce A few slices of red onion I love bringing stir fry's to lunch because they are really filling, you can use a ton of veggies...

I called this a French onion tart not because it is necessarily «French» but more so because it tastes like a thick cheesy bowl of French onion soup, in tart form of course.

I also sprinkled the onions with 3/4 t of dried oregano, because I used oregano pesto.

I know I should follow it but it's just so hard because lentils, chickpeas, avocado, mushrooms, artichokes, onions and garlic It's really hard to leave those out even if it's just for a couple of weeks.

Because so many foods have high levels of FODMAP's (garlic, onions, apples to name a few) you should discuss the pros and cons of going a low FODMAP diet with a doctor before you try it.

Or, wait, maybe you've hopped on the computer because you're needing a break from them, in which case, may I suggest moving on to the kitchen and caramelizing a bag of onions!

Not only does it help this be healthier (so I can put a whole lake on my mashed potatoes) but it helps it be grain free and extra delicious because instead of taste-less flour, it uses mushrooms and onions that have slow cooked with the turkey to bring even extra flavor goodness.

I use all of those ingredients (except the onion, because i'm allergic and dry mustard, well because I don't like it LOL) when I make breakfast burritos!!!

I think that's because there's very little broccoli flavor to it — once you boil the snot out of the broccoli and add garlic, onions, jalapenos, lime juice, cilantro, cumin, and chili powder, somehow the broccoli just melts away, and all you're left with is something deliciously guacamole - like.

For this pizza (pictured above) I used jarred marinara sauce (Trader Joe's Tomato Basil Marinara), spinach, cremini mushrooms, black olives, diced red pepper, sliced red onion, and a combo of Muenster and smoked Gouda (because that's what I had around).

Don't substitute in a yellow or a white onion if you can help it because the red onion really adds a special kick of flavor that just can't be beat.

However, if you want to simplify the process because your hungry mouths aren't of the patient sort, you could certainly buy frozen french fries, cook»em up following the instructions on the bag, and then sprinkle on this garlic / onion salt blend for a quick - and - easy kitchen clone.

Saute half the chopped onions and 2 / 3rds of the celery until mostly softened about 6 - 7 minutes (I choose not to cook all the vegetables at this point, and add some lately because I enjoy the change in texture — feel free to add all the chopped onion and celery at this point if you want).

Frittata belongs to savoury category but because of fried potatoes and lots of onions cooked slowly, gives a sweetness to the overall taste.

- White button mushrooms instead of portabellas, because they're cheaper - Shallots instead of pearl onions, because the first grocery store I went to didn't have pearl onions - A local craft nut brown ale instead of wine for deglazing, because any reasonable quantity of red wine gives me a splitting headache the next day (and if you can't drink the alcohol you're cooking with, where's the fun in that?)

I used shallots in place of the yellow onion, simply because that's what was in the house.

I had to make a couple of subs, like regular white button «shrooms and TWO yellow onions because I didn't have any pearl onions.

Added avocado for fat since we need it and couldn't resist adding just a few shards of Walla Walla onion because we love onion with zucchini.

I used coconut sugar instead of brown sugar, a green onion, and left out the white pepper because I didn't have any.

I love this Chicken Pot Pie with Savory Crumb Topping because it combines classic ingredients such as carrots, sweet peas, and pearl onions with a few surprises like mushrooms that are sautéed with a touch of soy sauce and tomato paste to enhance the pie's savory properties.

In a pan, sauté red onion and pancetta (or bacon) in cooking fat of choice (you don't need much because bacon is naturally fatty).

3 Tbsp tomato sauce (I used pizza sauce because that's what I had, but I'm sure any tomato sauce would work) 3 T parmesan cheese 1 Tbsp minced onions 1/2 — 1 tsp of southwestern seasoning (I used the 365 brand — this is really to taste.

Only change I made was a yellow onion instead of a sweet onion because my local market only had ginormous sweet onions.

Just made this, with a few tweaks (I omitted the oil and water sauteed the onion and red peppers; I used Wondercocoa powder 3 TBS instead of chocolate, used no salt added beans, and (because I ran out of quinoa) used brown rice.

I poached the idea of using Japanese panko bread crumbs from someone on the web, and reckoned it would be tasty to mix in some Thanksgivingy Sage and Onion stuffing mix, because I've always cooked with that scene from Friends in my head, where Rachel makes a trifle, and puts bolognese in it by accident, but Joey loves it, because he loves all the flavours.

i also chose to use leeks in place of sweet onions mostly because i bought 3 leeks the size of baseball bats and needed to use them in something, but also because they're a perfect segue to spring!

I didn't have any leeks, so I substituted onions and firm tofu (because I needed to get rid of some).

This healthy, flavorful soup is loaded with tons of fresh, nutritious ingredients like spinach, carrots, celery, and onion and simmers in a slow cooker while you're away at work so it tastes like it cooked all day — because it did.

No Noodle Pad Thai 1 daikon radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra for garnish 4 slices of lime — to serve

Mexican caldillos and pucheros (thick soups or stews), moles (sauces made with a variety of chiles), and adobos (thick sauces) often resemble chili in both appearance and taste because they all sometimes use similar ingredients: various types of chiles combined with meat (usually beef), onions, garlic, cumin, and occasionally tomatoes.