Sentences with phrase «remaining chopped onion»

Finally, mix in remaining chopped onion and tomatoes, stir evenly until desired texture and remove from heat.

In a medium bowl, combine the remaining chopped onion, half the chopped cilantro, diced pineapple, juice from half the lime, and a pinch of salt.

Cook remaining chopped onion with 1/4 teaspoon salt in oil in a 12 - inch heavy skillet over medium heat, stirring occasionally, until softened, about 5 minutes.

In a large bowl combine the cooked pasta, tuna, peas, the remaining chopped onion (1 medium) and celery (1 large stalk), the soup mixture and at least 1/2 tsp extra salt.

Garnish with remaining chopped onions, cilantro, and a squeeze of lime juice.

Not exact matches

Finely chop the remaining spring onion and chives and sprinkle over the potato salad as decoration before serving.

Sprinkle in chopped green onion, turn the heat to medium - high, and pour in the coconut milk, allowing the mixture to come to a simmer and cook for another 2 - 3 minutes, then cover the pan and allow to cook a remaining 4 minutes until coconut milk has evaporated and rutabaga is soft.

Toss together the herb salad, chopped onion, pine nuts, remaining mango chunks and prawns.

Reserve a few tablespoons of chopped onion to garnish the finished potatoes and add the remaining onion to the pot along with the garlic.

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

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

Chop the remaining onion.

Pour into bowls and garnish with reserved chopped red onion, reserved corn kernels and remaining chopped cilantro.

- To finish the chili, fold in the chopped cilantro, about half of the chopped green onions, and about half of the cheddar cheese; serve the chili in bowls topped with a sprinkle of the remaining cheddar cheese, and sour cream, if desired.

Add the chopped apples, pecans, sunflower seeds, onions, and remaining 1 teaspoon cinnamon and 1 tablespoon honey.

Brush remaining sriracha BBQ sauce over the thin crispy crust, layer caramelized onions over the sauce, next arrange pieces of the BBQ tofu over the onions, sprinkle the moxerella cashew cheese over the whole pizza, sprinkle with the chopped cilantro.

Over high heat, in the same pan, quickly add 1 1/4 cups of drinking water and remaining 1/2 package of soup powder, ramen flakes, and 2 tablespoons of chopped onion.

Ladle into bowls and garnish with reserved chopped red onion, reserved corn kernels and remaining chopped cilantro.

Add remaining oil to the non stick pot, along with chopped carrot / celery / onion / garlic / coriander root + stem and cumin.

Heat remaining butter in the same skillet and add chopped onion.

Finely chop the remaining onion.

Chop the remaining red onion, and fry in the olive oil in a non-stick skillet for 5 minutes until softened.

Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5 - 7 minutes.

Finely chop the hot dog quarters crosswise into small pieces and add the pieces to the large bowl along with the potatoes, onion, pickle, jalapeño, cheese, celery salt, remaining 1/2 teaspoon kosher salt and black pepper.

Chop the remaining vegetables to the same size — place them into a large bowl along with the onion.

Finely chop enough of the remaining onion to measure 1/4 cup; set aside for the mango salsa.

Place the deviled eggs on a serving platter and sprinkle them with the remaining herbs, some chili powder or cayenne pepper, finely chopped greens from the spring onions and finely chopped radishes, if desired.

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

Add the remaining mushrooms and chopped greens from the onions.

Add the remaining minced red onion, chopped cilantro, and as much or as little of the minced jalapeño as you'd like.

If you haven't already done so, chop remaining red onion and orange into 2» sections.

In a medium bowl, combine the chopped cilantro, garbanzo flour, Kite Hill yogurt, baking powder, 2 tbsp of remaining minced onion, 2 tbsp vegetable oil, and 1/2 tsp of salt.

Heat a large stockpot to medium heat and add the guajillo sauce and the remaining 1/2 cup water to the pot along with the chopped sweet potatoes, jalapeno and the remaining red onion.

In the same pan, cook the chopped bell peppers, mushrooms and onion in remaining oil until tender.

Add the onion mixture, the panko, the mayonaise, and the remaining chopped parsley.

Serve the ribs with any remaining sauce from the foil poured over and sprinkle with the chopped coriander, spring onions and sesame seeds.

Add onion / garlic mixture, remaining olive oil, chopped firm tofu, Dijon mustard, dill weed, rice vinegar, salt and 2 tablespoons water.

Toss chopped vegetables in a large bowl with red onion, lime juice, cilantro, and remaining 2 Tbsp.

Garnish with the chopped tomatoes, remaining green onions, olives and avocado and serve immediately with tortilla chips!

Add remaining ground beef mixture, a layer of chopped tomato, onion, chopped lettuce, and the shredded cheese.

Add remaining 1 1/2 tablespoons oil in same kadai and sauté chopped onion until it turns light brown.

Fold in chopped clams, onion, corn, and remaining 2 tablespoons dill.

Heat a large stockpot to medium heat and add the guajillo sauce and the remaining 1/2 cup water to the pot along with the chopped sweet potatoes, jalapeno and the remaining red onion.

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

If you own vitamix or other blender that can do hot soups, you can use it to chop the carrots, onion and garlic first before frying them in a pan, and then add remaining ingredients and finish off the soup in the blender jug.

Mix 1 cup organic free range chicken broth with the remaining salt and pepper, 2tsp Dijon Mustard, 1 TBSP avocado oil, the chopped onion, crushed garlic cloves, the Brussels Sprouts, and the apples in another dish.

In a deep pot or dutch oven heat 1 tablespoon of olive oil and add remaining garlic and chopped onion.