Sentences with phrase «onion in a little oil»

For the topping, you cook the onions in a little oil, add the chickpeas and curry powder and cook a little more before adding it to your soup.

Not exact matches

I take any excess vegetables - e.g., spring onions, leeks, green garlic, beets, kale - and combine them in a food processor with some toasted nuts (almonds or pine nuts), a little hard cheese, and some garlic, vinegar, and olive oil (recipe at right).

We settled on meatloaf, thinking that you could make it look sort of like a camel's hump... you know... if he was wearing a girdle of camel's hair, he had to have done something with the rest of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and onion, and I thought it turned out a bit dry, but it wasn't bad, especially with a topping of vidalia onions browned in olive oil, balsamic vinegar, and a little more honey.

Peel and finely slice the onion, then cook this over a gentle heat in a little olive oil until the onion turns translucent.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Love taking fresh tomatoes basil green onions and black beans and tossing them in a little bit of olive oil and balsamic, if you have peppers and other veggies throw them in as well.

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 minuteIn 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 minutein a little olive oil over medium high heat until they start to soften about 5 minutes.

To add a little bit more flavor, you could first saute» your onion and garlic in about 1 tablespoon bacon drippings or oil for 5 minutes, then add the rest of the ingredients.

olive oil 4 bone - in chicken thighs, skins removed 1 small onion, diced 2 cloves garlic, minced 1 chipotle in adobo, minced 3/4 cup chicken broth (I actually believe I used a cup and it was a little too much, so maybe somewhere in between...) 1 (14 oz.)

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Brown the onion (and garlic) in a soup pot using very little oil.

It is great to saute with fresh vegetables like onions, peppers, shredded cabbage, carrots, Etc & in a little olive oil; then toss in a little balsamic or apple cider vinegar and honey and you've got a tasty dish in minutes!

btw... I make Kreplach every year... I stick a piece of flanken in my chicken soup, and save after draining the soup... saute a large onion in a little... ssshhhhhh... chicken fat, that I skim from the soup... ok... you can use canola oil... shred in the flanken, season to taste with kosher salt and freshly ground black pepper.

I like to eye ball my spices but try cutting sprouts in half and sprinkle; kosher salt, black pepper, Rosemary, thyme, garlic powder, onion powder, and toss together with a little olive oil.

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

Heat up a little olive oil in a deeper pan, and add your chopped red spring onions, & garlic.

For this spinach quiche, I sauté onions and garlic in a little olive oil, then add in cubes of salty ham and a handful of fresh spinach.

In the same pan / pot, add a little more oil and the onions.

In this cooking method, the onion and garlic are fried in a little oil until onion is soft, then the rest of the ingredients are added, brought to boil, and simmered for a minute or twIn this cooking method, the onion and garlic are fried in a little oil until onion is soft, then the rest of the ingredients are added, brought to boil, and simmered for a minute or twin a little oil until onion is soft, then the rest of the ingredients are added, brought to boil, and simmered for a minute or two.

This recipe starts out by cooking chopped onions, along with a clove of garlic and a diced red pepper in a bit of olive oil and a little ground cumin and chili powder.

Best easy satisfying dinner ever: ripe plantains fried in olive oil, over easy egg, black beans out of a can cooked with some red bell peppers, cayenne, onion and a little bbq sauce, with plain yogurt as a topping instead of sour cream.

In a 4 - quart saucepan over medium - low heat, add olive oil and heat for 1 - 2 minutes, then add garlic, rosemary, salt, pepper, and onions; cook until onions start to get tender and a little translucent, about 5 minutes.

Put the onion and garlic in first with a little olive oil until just browned, then added everything else and cooked until the potatoes were tender.

Add a little olive oil to a pan over medium — high heat, and add in your onions.

In a large skillet heated to medium high, cook the sliced onions in a little olive oil until softeneIn a large skillet heated to medium high, cook the sliced onions in a little olive oil until softenein a little olive oil until softened.

Sautè onions in a little vegetable oil, add carrots and peas and remove from heat as soon as they soften slightly.

First, I fried the onions in the olive oil for about 4 minutes, until they started to brown a little.

Boil the beans in water together with the chopped onion and little olive oil.

1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servIn a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servIn a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servin the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then servin strips of fried egg, chicken, stir well and then serve.

Toss the fennel in a little olive oil and place it on the baking sheet with the onions.

I actually prefer curly kale, and I usually saute it in a bit of olive oil with a little garlic and onion powder.

After the chicken is golden, I sauté artichoke hearts and red onions in a little olive oil and add in the garlic and the spices.

First you want to saute the red onions, jalapeno and red peppers, not the chili peppers, in a medium high pan with a little combination of oil.

In the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugulIn the meantime, since you probably still have some of this soup on hand, you can improve the flavor by doing a sauté of onions and garlic in a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugulin a little olive oil; add a couple of teaspoons of an all - purpose seasoning blend like Spike and Mrs. Dash, salt and pepper, of course; a minced herb like parsley or cilantro, and maybe even 2 or 3 big handfuls of baby spinach or arugula.

In a frying pan, mix onion, garlic and ginger in a little olive oil over medium heat for 3 - 4 minutes until sofIn a frying pan, mix onion, garlic and ginger in a little olive oil over medium heat for 3 - 4 minutes until sofin a little olive oil over medium heat for 3 - 4 minutes until soft.

Start with sautéing the onions in a little bit of olive oil in a medium pot.

I put in the onions and garlic first, in some olive oil, with a little Stout and when they were soft, drained and removed.

Grab your favorite salsa ingredients, for me this is tomatoes, onion and jalapeno (maybe even a clove of garlic or two), toss it in a little olive oil and stick it under the broiler until you get a nice char on the skin.

Preheat a frying pan and saute the onions in a little coconut oil.

1 Teaspoon salt Cook the onion and the garlic in a little oil (whatever kind you like) until they soften on medium low heat.

While the potato is baking, I take out my pan and sautéed chopped onions and garlic in a little olive oil.

Heated 1 t cumin seeds in oil, added 1 large chopped onion sautéed until golden, then added squash, with a little water.

Heat a little sesame oil in the bottom of a large stock pot on a medium / high heat, and fry the spring onion until it just begins to turn soft.

In a large cast iron pan, drizzle in a little grape seed oil and fry the onion and garlic until slightly golden but not burneIn a large cast iron pan, drizzle in a little grape seed oil and fry the onion and garlic until slightly golden but not burnein a little grape seed oil and fry the onion and garlic until slightly golden but not burned.

In a large soup pot over medium heat saute the onion in a little olive oiIn a large soup pot over medium heat saute the onion in a little olive oiin a little olive oil.

600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3 tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold water to cover by about 15 cm (see make ahead).

heat a little more oil in the saucepan and add remaining onion and peppers.

While it's cooking, heat a little bit of olive oil in pan over med heat and add the chopped onion and garlic.

When they are done let them cool a little while you saute the onions and garlic in olive oil.

In the same skillet, heat up a little more oil and add the sliced carrot, bell pepper, red onion, and minced garlic.