Grab the string that you prepared, place 2 pieces of green pepper and 2
pieces of onion in the center of the steak.
To test the oil put one
piece of onion in the pan.
Not exact matches
You can also purée sweet potatoes, broccoli, peas, beans and so on... — A small
piece of feta cheese, cut
in small
pieces, is nice
in a spinach soufflé or on a quiche... With 2 carrots, half a fennel, a third
of an
onion, a half
of a radish, a fourth
of anything else you can prepare the nicest salads.
Lemon removes the smell
of onion from your hands?!?! I'll definitely have to keep this
piece of info
in mind the next time I'm making a roast.
Place chicken legs, juiced
pieces of fruit, and quartered
onions in large plastic bags or bowl.
Place the
onion in the center
of a large
piece of aluminum foil.
I served it
in a wide bowl with a
piece of potato,
onion, spinach and chevre gratin.
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
Cut the
onion in half and then width-wise to make long strips
of onion pieces.
In a pan, with 3 spoonfuls
of olive oil, add the cauliflower, carrots, paprika, chopped
onion, a tiny
piece of salt and pepper and remove until roasting.
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.
In fact, this dish is the epitome of spring in my mind: fresh chilled noodles, bright green onions, a creamy citrus cashew sauce, all garnished with bursting blood orange pieces and crispy tofu — if this lunch doesn't get you through the afternoon, nothing will.
In fact, this dish is the epitome
of spring
in my mind: fresh chilled noodles, bright green onions, a creamy citrus cashew sauce, all garnished with bursting blood orange pieces and crispy tofu — if this lunch doesn't get you through the afternoon, nothing will.
in my mind: fresh chilled noodles, bright green
onions, a creamy citrus cashew sauce, all garnished with bursting blood orange
pieces and crispy tofu — if this lunch doesn't get you through the afternoon, nothing will...
< 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.
The finished plate is a bed
of roasted sweet potato slices (slice the sweet potatoes into rounds, toss them
in olive oil, salt, and pepper, and roast them for 45 minutes at 400 degrees F) topped with sauteed spinach and portobello mushrooms (with
onions and garlic,
in olive oil, salt, pepper, cumin, and aleppo pepper), a
piece of marinated and seared tempeh, and drizzled with a super garlicky tahini sauce.
It was called a village salad and it was sliced cucumbers, green peppers, tomatoes, red
onions, whole pepperoncinis, and kalamata olives with a large
piece of feta cheese
in the middle.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2
onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks handful
of fresh cilantro leaves Heat the olive oil
in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish
pieces without breaking them.
1 8 - ounce package
of cream cheese 1/2 cup sour cream 1/4 cup mayonnaise 1 1/2 cups shredded Swiss cheese, divided 8 strips
of bacon, cooked and chopped into small
pieces OR 1/2 cup bacon bits (
in original recipe) 1/4 cup
onion, diced (not
in original) Salt and pepper to taste
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.
In the meantime, cut all of the other vegetables, in this case I julienned the carrots and cut the white parts of the green onions in halt length-wise and then cut the entire onion into 1 - inch piece
In the meantime, cut all
of the other vegetables,
in this case I julienned the carrots and cut the white parts of the green onions in halt length-wise and then cut the entire onion into 1 - inch piece
in this case I julienned the carrots and cut the white parts
of the green
onions in halt length-wise and then cut the entire onion into 1 - inch piece
in halt length-wise and then cut the entire
onion into 1 - inch
pieces.
1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided
in half 6 tablespoons unsalted butter, cut
in pieces 1 small white
onion, finely diced and caramelized Up to 2 tablespoons
of milk (if needed) Brown sugar, to taste
2 tablespoons extra virgin olive oil 1 medium
onion, chopped 4 garlic cloves, minced 1 1 - inch
piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available
in health food stores 1/4 cup chopped scallions, for garnish.
500 gm chicken, cut into medium
pieces 1 tsp ghee 400 gm
onions, thinly sliced (almost 6 medium
onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked
in 1/4 cup
of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
It's really good, like a chicken and dumplings or French
onion soup that has
pieces of bread
in it, but it's hummus.
1 tablespoon olive oil 1 small
onion, chopped 2 carrots, cut
in 1/4 inch
pieces 1 celery rib, cut
in 1/4 inch dice 1 small rutabaga, peeled, cut
in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut
in 1/4 inch dice 1 small zucchini, cut
in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk
of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2 teaspoons all - purpose flour 2 teaspoons Baharat Seasoning, commercial or see recipe, below 1 teaspoon ground cayenne or piquin chile 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 bell pepper, stem and seeds removed, cut
in wedges 1 small
onion, cut
in wedges and separated 4 Italian frying chiles, cut
in half, stems and seeds removed Extra-virgin olive oil 2 to 3
pieces of pita bread, cut
in half, optional
In a food processor, add 1/2 cup
of soaked and dehydrated pecans or walnuts, and pulse together with the caramelized
onions into medium sized
pieces — this step is optional.
4 jalapeños, stems and seeds removed, chopped 1 3 - pound chicken, cut
in pieces 1 large
onion, chopped 1 stalk
of celery, chopped 2 carrots, peeled and diced 1 clove garlic, chopped 1 teaspoon ground cumin 1 quart water 2 cups half and half 1 or 2 jalapeños, stems and seeds removed, finely chopped for garnish
The ingredients for this one
in order
of the cooking process: olive oil, red pepper flakes, minced garlic, zucchini coins, chopped poblano pepper,
onion sliced thin to cook faster, a previously baked potato cubed, tomatoes cut about 1»
pieces.
1 yellow
onion, peeled and diced, or sliced
in crescents 4 carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley for a deep flavor, Chickpea for a mellower flavor, some
of the other brands are too salty) 1 small
piece...
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head
of cauliflower (cut into small florets) 1 aubergine (cubed and soaked
in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb
of garlic (cloves peeled) 3 ″
piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice
of 1 lemon 1 white
onion 4 tbsp coconut milk 4 spring
onions
Fourth — Wipe away any leftover
pieces of onion or garlic from the pan and pour the cream sauce
in it and bring to a low boil.
filling 1 container
of mushrooms (i used baby bella, though any will do), chopped 3
pieces of dried wood ear mushrooms, reconstituted
in hot water, chopped 1 small white
onion, diced 5 - 6 strands
of chive blossoms, diced salt / pepper to taste
2
onions (scrubbed and chopped
in large
pieces) 6 carrots (scrubbed chopped
in large
pieces) 4 stalks
of celery (scrubbed and chopped
in large
pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head
of cabbage (rinsed and chopped
in large
pieces) 2 quarts
of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1 teaspoon cumin 1 teaspoon cardamom 1 teaspoon whole coriander seeds 1 teaspoon salt (optional) 1 teaspoon white pepper 2 teaspoons fennel seeds 2 teaspoons caraway seeds 1/2 teaspoon cayenne pepper
CHOP or crumble bacon into small
pieces and put
in medium bowl; add pork, 3 tablespoons
of barbecue sauce, Tabasco sauce, salt and
onions; mix gently to combine.
Repeat,
in that order, until the skewer is filled, ending with a
piece of onion.
I simply put my beans
in a pot and add half an
onion quartered, two whole peeled garlic cloves, and a stalk
of celery, as well as one carrot, chopped into large
pieces.
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge
pieces or any bone -
in chicken Handful
of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice
of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp
of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup
of chopped
onions 1 - 2 Tbsp avocado oil or any high heat cooking oil
of your choice
Then just shred the sprouts (some stores have bags
of shredded brussels sprouts), slice some green
onions, a little red bell pepper for color, toss
in some chopped peanuts, top with a
piece of grilled salmon and your good to go.
Ingredients: 1 large bunch
of kale, washed and the leaves broken off into bite sized
pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish
onion finely sliced into rings 1/4 cup pine nuts Place all ingredients
in a good sized salad bowl.
The topping is a simple mix
of sauteed
onions, mushrooms, balsamic, garlic, and herbs, and it sits on top a seared
piece of premade polenta (the kind that come
in those really appetizing tubes at the store).
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge
pieces or any bone -
in chicken Handful
of Thai basil leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice
of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp
of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup
of chopped
onions... Read more →
Saute the
onion in the remaining ghee now add renaming milk, mava, fennel powder, ginger powder, red chili powder and cream, then add the
pieces of cauliflower cook it for 2 - 3 minute more and off the flame.
Just make sure to grate / chop your
onion into small
pieces, because larger
pieces of raw
onion won't have a chance to fully cook
in your cakes.
3/4 cup freshly made bread crumbs from whole wheat bread (just throw a
piece of bread
in the food processor) 1/3 cup chopped toasted pecans 1 tablespoon olive oil 1/3 cup finely chopped
onion 2 cloves garlic, minced 1/2 teaspoon dried oregano 3 to 4 ounces extra firm tofu (1/4
of one package) 1 teaspoon nutritional yeast 1 teaspoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 12 ounces baby bella mushrooms (about 16)
1 cup
of cashews — soaked
in water for at least 3 hours or overnight 1 small white
onion or 1/2 a regular one — finely sliced 1 clove
of garlic — crushed 2 tablespoons
of nutritional yeast The juice
of 1/2 lemon 1/4 cup
of unsweetened almond milk 1/2 teaspoon
of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into
pieces 1 cup
of frozen peas
Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced
in half 2 fennel bulbs, cut
in half 1 cup new potatoes, cut into bite sized
pieces 1
onion, cut into quarts 4 cloves
of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon
of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle
of olive oil
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.
2 pounds
of stew meat Red wine (about 3 cups) 2 bay leaves Salt Peppers All Purpose Flour (1/2 cup) Olive oil 1
onion, quartered 4 garlic cloves, peeled and roughly chopped (still remaining
in large
pieces) 5 carrots, cut into large
pieces 2 sweet potatoes or white / red potatoes 1 tsp
of whole peppercorns (white or black) 1 tsp ground cumin 1 tsp dried Rosemary
Ingredients 1 tablespoon olive oil 1 1/2 cups
onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons
of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch
pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch
pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini
in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil
in large, nonstick saucepan over medium heat.
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).