Sentences with phrase «placed chopped onions»

The professor placed chopped onions and a pot of coffee into the machine and then asked views to call him when they could smell both.

In a mini food processor, place the chopped onions, carrot, and celery to finely mince (this is the «soffrito»).

Place chopped onion and chopped pineapple in blender.

Place chopped onion on the bottom of a 3 1/2 qt.

Place chopped onion on the bottom of a 12 - cup or larger Crockpot.

In the meantime, make the relish: place the chopped onion, raisins, dates, sage leaves, salt and the water in a pot and bring to boil on low heat under a lid.

Place the chopped onion in a large stock - pot with a splash of olive oil.

Place the chopped onions and minced garlic in a slow cooker and drizzle with olive oil.

In a large, deep roasting pan (you may need two depending on how much chicken you use), place the chopped onions down so that they cover the entire bottom and are about 1 - inch - deep.

Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and the salt.

Not exact matches

Place a slice of onion on each chop.

4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows Chopped parsley (for garnish)

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

Place zucchini, onions, and pepper into a food processor and pulse until finely chopped, but not liquefied.

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)

Meanwhile, finely chop remaining onion half and place in medium bowl.

Place garlic, half of chopped onions, and 4 cups water in a large ovenproof pot fitted with a steaming rack (it should sit just above water).

Place in a bowl and bring to the table, along with sliced radishes, green onion and chopped chives, lime wedges and buckwheat crisps

Place the chopped eggs in a medium bowl and stir in the mayonnaise, mustard, relish and onion.

I am making pork chops cooked in apple cider with apples / onions, on the bottiom i sliced apple and onions seared off my 1 thick chops (4) placed that on top, then i mixed the stuffing according to your recipe and placed that on top after spraying the sides so stuffing wont stick.

Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté.

Place some vermicelli noodles, chopped white onion, shredded cabbage, green onions, bean sprouts, cilantro and the other Vietnamese herbs in each bowl.

Place these inside the quesadilla, sprinkle finely chopped onion, cilantro, a dash of lemon juice and if you have some, mint chutney.

Prepare the salad ingredients and place them in individual prep bowls: Wash and dry the lettuce then tear roughly into pieces; thinly slice radishes, cucumbers, and onion with a mandoline; cut tomatoes in half; and roughly chop dill.

For each salad, place a few handfuls of mixed greens in a large bowl and top with half of the chopped pear, avocado, walnuts, and grilled mushrooms and onion.

Place the hotdogs in the buns, arrange them in a pan, cover with vegetarian chili, chopped onions, and top with some grated vegan cheese.

As I went through the recipe, I realized I had a lot of similar ingredients on hand, so I did a riff on the original recipe: chopped dates in place of currants, cucumbers in place of zucchini, goat cheese (with sundried tomatoes and chili flakes, from the local farmer's market) in place of feta, a basil / thyme / chive combo from my window box in place of the dill and green onions.

- 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.

Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortPlace one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortplace a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.

Place the chopped sweet potatoes, onion and carrots into the boiling water and allow them to cook for about 10 minutes, or until fork tender.

Place the sliced potatoes, onions, mushrooms, and chopped chard / spinach and basil each into their own bowls.

6 - 7oz salmon filet, cut in half 6 cups salad greens 1/4 cup each diced asparagus, sweet red bell pepper, sweet yellow bell pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3 cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast

1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.

Drain black - eyed peas in a colander and place in a large salad bowl, along with the chopped red onions and the tomatoes.

Prep all salad ingredients and place in large bowl: chopped lettuce, ground turkey, diced tomato, cubed avocado, grated cheddar cheese, kidney beans, chopped cilantro, chopped red onion, and corn chips.

1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell peppers are cooking, dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.

Chop the green onions and place them in a large serving bowl.

I also added some leeks in place of the onions and some black truffles and chopped hazelnuts.

Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

Place all ingredients in a blender and process until the onions and cilantro and finely chopped and sauce is only lightly chunky.

Place the onion and garlic in the food process and chop finely.

Chop the onion and tomato and place in blender.

Chop your veggie fillings (peppers and onions) into large chunks and place into the 3 - cup work bowl, pulsing a few times for a medium - fine chop and set asChop your veggie fillings (peppers and onions) into large chunks and place into the 3 - cup work bowl, pulsing a few times for a medium - fine chop and set aschop and set aside.

Place onion in a food processor and finely chop.

Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon slices, and raisins until fork tender.

Chop the green onions / scallions, (use the entire onion, even the green part) Place all ingredients in the large bowl and add the mung bean sprouts.

Chop the grilled pineapple and place in a medium bowl with the jalapeño, red onion, cilantro, juice of 1/2 a lime and 1/2 teaspoon salt.

Place the cilantro, parsley, onion, lemon juice, vinegar, garlic, red pepper flakes, salt, and pepper in the bowl of a food processor and pulse until roughly chopped.