In a well - greased counter pan (12» x 20» x 2»), evenly scatter avocado, cheese, olives, roasted pepper and sautéed
onion over bottom of pan.
Not exact matches
Drizzle the
onions, garlic and carrots with the canola oil and scatter them on the
bottom of the
pan and pour wine
over vegetables.
Scatter carrots,
onions, and celery in the
bottom of the roasting
pan, and pour 2 cups
of chicken or turkey stock
over the vegetables.
Once the sausages and bones have all been browned and removed from the Dutch oven, add the
onion and cook
over medium - high heat, stirring often and scraping the
bottom of the
pan with a wooden spoon so that the
onion picks up the browned bits.
2 Add the
onion, garlic, carrot, and celery to the stockpot and stir
over medium - high heat with a wooden spoon for a few minutes, scraping up the browned bits that have stuck to the
bottom of the
pan.