While the tomatoes soak, cook
the onions in a small pan with a little olive oil until they are brown.
While the tomatoes soak, cook
the onions in a small pan with a little bit of olive oil until they begin to look brown and smell awesome, like 5 - 8 minutes.
Not exact matches
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
Heat up a
small pan with 2 teaspoons coconut oil throw
in the crimini mushrooms,
onions, 1 teaspoon basil and coconut aminos then sautée for 6 minutes and set aside.
1) Put flour, salt, sugar and melted butter
in a mixing bowl 2) Pour
in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a
small ball and place it
in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop
onions and garlic finely, and saute
onions in a
pan until
onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed
onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes of waiting time, bake
in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
In a small pan, gently fry the onion, garlic, chilli and ginger in the oil for a few minutes until everything has softene
In a
small pan, gently fry the
onion, garlic, chilli and ginger
in the oil for a few minutes until everything has softene
in the oil for a few minutes until everything has softened.
Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients /
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir
in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
in 2 T chopped fresh marjoram (or a
smaller amount of dried), 1/4 C finely chopped green
onion and 4 T melted butter / Pour into greased
pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the
pan.
Chop your
onion and garlic into
small pieces and start to cook them
in a sauce
pan on the coconut 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
Combine the broth, carrots, ginger,
onion, butter and oil
in a
small pan or microwave safe bowl.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick
pan over medium - high heat, and drizzling
in about 1 tablespoon of olive oil; once the oil is hot, add
in the
onion, and saute for about 2 minutes; next, add
in the ground beef and break it up with a spoon / spatula into
small crumble; once the beef has slightly browned, add
in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Ingredients 1T butter 1/8 (15g)
small onion, chopped 1/6 (8g) celery stalk, chopped 5 - 6 (45g) broccoli pieces 1cup chicken stock 2T (30g) heavy cream salt and fresh ground pepper to taste Directions melt butter
in a
pan.
Heat a
small amount of oil
in a large
pan and gently sauté the
onion and chilli until they have softened and the
onion has started to caramelise.
In a small non-stick sauté pan, caramelize the onions over medium - low heat in a tablespoon of olive oi
In a
small non-stick sauté
pan, caramelize the
onions over medium - low heat
in a tablespoon of olive oi
in a tablespoon of olive oil.
Cut up a
small onion and start cooking it
in a frying
pan on medium heat.
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 serv
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 serv
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 serv
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 serv
in strips of fried egg, chicken, stir well and then serve.
Heat the olive oil
in a
small pan, and once hot add the
onion and sauté for a couple of minutes until it softens up.
In a
small frying
pan, heat olive oil, add
onion and fry over medium heat for 3 - 4 minutes, add garlic and cumin and saute for a minute more.
Heat the oil
in a
small frying
pan and sauté the shiitake,
onion, and garlic over medium - low heat for 3 to 5 minutes, or until the
onion is translucent.
Heat the oil
in a
small pan over medium heat, add
in the garlic and
onions.
On medium heat place olive oil
in a
small sauce
pan and cook
onion, garlic, and ginger paste; cook until
onion is translucent.
First make the tomato sauce by combining the sauce,
onion and garlic
in a
small sauce
pan.
Start with a
small onion, or shallot, add a few cloves of garlic, then drop the chopped kale
in the
pan, stir for a few minutes, add enough liquid to cover the bottom of the
pan, a pinch of kosher salt, and cover it to cook.
First, toss a chopped
small red
onion in a large dutch oven (or heavy bottomed
pan) with a few tablespoons of butter.
In a
small sauce
pan, combine all of the sauce ingredients (don't forget the reserved
onions), whisking until smooth.
Sauté the
onion and garlic with a splash of oil
in a
small pan over medium heat, until tender, 3 to 5 minutes.
20 minutes or so before the cashews are done soaking, chop the
onions, garlic, sun - dried tomatoes and half of the chili into
small pieces and cook them with about 2 tbsp of olive oil
in a frying
pan over medium heat until the
onions turn golden brown.
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).
In a
small saute
pan over medium high heat, add 2 tablespoons olive oil followed by the
onions and garlic and season with salt and pepper.
directions For the Cheddar
Onion Butter:
In a
small saute
pan, over medium - low heat, add 1 tablespoon of olive oil and warm through.
In a
small non-stick egg
pan over moderate heat add half the olive oil and once hot, add the potatoes, greens, mushrooms, and
onions.
Working
in small batches so as not to crowd the
pan, carefully drop
onion rings into the hot oil and cook for 2 or 3 minutes, until browned and crispy.
I then weigh four ounces of
onion, Portugal preferred, which I chop up quite
small; I put two ounces of fresh butter into my casserole, set it over a moderate gas fire, and when the butter has melted, I put
in the minced
onion and cover the
pan, leaving the
onion to fry gently, softening it thoroughly, and gradually browning.
Cook spring
onion bulbs and oil
in a
small saucepan over medium heat, swirling
pan occasionally, until bulbs are golden brown, about 3 minutes.
It is probably the earliest form of Calabrian convenience food, as it can easily be rendered
in a saute
pan with chopped
onions, garlic, and either a few fresh tomatoes or a
small jar of tomato sauce, and then tossed with cooked pasta like penne.
In a
smaller pan, dry - roast the
onion, unpeeled garlic, and tomatoes until charred.
1) Wash & dice bell peppers, eggplant and
onion 2) Place rinsed dried quinoa and water
in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in a
small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6)
In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
In a frying
pan, roast diced
onions and eggplant for a few minutes, stirring well 7) Add
in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in green peppers and stir for 2 minutes 8) Add
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatu
in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature
1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water
in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette
in a
pan or wok 7) Cut cooked omelette into
small pieces 8) Saute minced garlic and diced
onions in a wok with 2 - 3 teaspoons of oil 9) Once
onions are starting to caramelize, add
in diced sausages and stir for about one minute 10) Add
in cooked quinoa and mix together 11) Add
in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring
onions
Heat the olive oil
in a
small pan for a couple minutes — until it is about as hot as you would need it to saute some
onions, but not smoking & burned.
In a small pan, cook onion in olive oil until sof
In a
small pan, cook
onion in olive oil until sof
in olive oil until soft.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2
small acorn squash • 2 Tbsp olive oil • 1 medium
onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash
in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in half and
onions is quarters, drizzle with olive oil • Place squash cut side down
in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in a baking dish, surround with the
onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions •
In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
In a
small sauce
pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh
in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in the food processor with the
onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
In a small frying pan / skillet, saute the onion in the olive oil until tende
In a
small frying
pan / skillet, saute the
onion in the olive oil until tende
in the olive oil until tender.
Heat the olive oil
in a
small frying
pan and saute the
onion over a very low heat until soft.
Heat the olive oil
in a
small non-stick frying
pan, add the
onion and potatoes and fry for 8 minutes, turning the veg frequently until tender but not browned.
Heat the oil
in a
small pan, add the
onion and pepper, and fry gently until soft, about 10 - 15 mins.
Ingredients: 4 tsp olive oil 1/2
small yellow
onion, diced 2 cloves garlic, minced 1 TBSP jalapeno, minced 1/2 green bell pepper, diced 2 large eggs, beaten 1 cup black beans, drained 1 tsp cilantro Wright salt, to taste Instructions:
In a medium sauté
pan, heat oil over medium - high heat.
Ingredients: 1 TBSP olive oil 1/2
small yellow
onion, diced 2 cups beet greens 2 cups chard 1 clove garlic, minced 2 large eggs, beaten Wright Salt, to taste Instructions:
In a medium sauté
pan, heat oil over medium - high heat.
2 cups gluten burger 1/4 cup chopped
onion 1 tablespoon flour 1 cup seasoned tomato sauce1 / 4 cup chopped green pepper Seasonings to taste 1
small eggplant 1 cup giated cheese1 / 4 cup chopped celery Brown
onion and celery and burger
in frying
pan
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
In a large
pan stir fry a
small onion and some garlic then add the sauce and noodles t the
pan and cook for just a minute and you're done!