I used to add all the ingredients in at the beginning (before doing this step) and it was hard to avoid
scooping out some of the onions and seasoned gravy.
Not exact matches
I did this by
scooping it
out with a sharp tipped spoon from the top, but you could also make a slit lengthwise along the side
of each
onion to make it easier (though then you'll have to push your
onions back together so the filling doesn't fall
out).
My mother in law, always mar a dish using the inside
of the moods she
scooped out and put
onions, tomatoes and stirfriedtjose.
Once the chicken and the
onions are done, get
out the largest platter you have and pile the chicken right in the middle
of it, then dump the juices from the pan over the top and
scoop the
onion topping
out and surround the chicken with it.
Lately I have been living off
of bean salad (I made a huge batch and
scoop out 1 cup portions into a tupperware each day for lunch) consisting
of 1 can garbanzo beans, 1 can dark red kidney beans, about 1/2 c chopped
onion, 1/2 cup diced green pepper, 1 roma tomato diced, and a couple generous shakes
of garlic powder.
Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups
of water to 1 cup
of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the
onions and mushrooms until the
onions are translucent Add the nuts, lentils,
onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon
out a
scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!
Scoop out a heaped tablespoon
of the
onion mixture and put to one side to cool.
Scoop out the insides, chop, sauté with
onion and tomato, stuff it all back in top with an egg and a sprinkle
of parmesan and bake.
2 Tablespoons olive oil 1 small
onion, diced 3 cloves
of garlic, minced 1 medium sized butternut squash (I peeled the squash then cut it in 1/2 lengthwise,
scooped out the seeds and cut each 1/2 in 1/2 again lengthwise.
-- 1,5 kg butternut squash, cut in half lengthways and
scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red
onion, finely chopped — 2 cloves garlic, finely chopped — 5 pieces sun - dried tomatoes, chopped — 100 g couscous — 2 sprigs
of fresh rosemary, leaves picked and finely chopped — 1/4 teaspoon chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts, very coarsely chopped — olive oil — salt, black pepper
Scoop the
onions out of your Marcella sauce, mash up any big bits
of tomato leftover in the pot with a spoon, and bring it back up to a simmer.
For the filling: 1 butternut squash, cut in half lengthwise, seeds
scooped out 2 small yellow
onions, trimmed and cut into eighths Olive oil 1/2 chipotle pepper from a can
of chipotles in adobo, chopped (1 tablespoon), plus 1 teaspoon
of the adobo sauce from the can 1 clove garlic, minced or run through a microplane 1 tablespoon olive oil 1 1/2 teaspoons lime juice 1/2 teaspoon salt
For the sauce: 3 tablespoons safflower or other neutral oil 1
onion, sliced 3 garlic cloves, left whole 1 jalapeño, halved and seeds
scooped out (you can leave in the seeds if you like a lot
of spice) 1 28 - ounce can whole tomatoes 1 teaspoon sugar Salt to taste
This morning for breakfast I got hit with a stroke
of genius and
scooped the center
out of one
of my grilling
onions and cracked an egg inside.
ZUCCHINI RELISH 1 large or 2 small zucchini 1/2 sweet red pepper 1 small
onion 1 clove garlic, mashed 1/4 teaspoon each
of spices such as ground mustard, Chinese five - spice powder, ground allspice, ground cumin 1 tablespoon sea salt 1 oak or grape leaf, optional
Scoop out the zucchini seeds and discard; process zucchini, red pepper,
onion and garlic through the grater attachment
of a food processor (or grate by hand).
Preheat oven to 350 ° F In a large skillet, brown meat with chopped
onion, pepper, and garlic Add tomatoes, salt, pepper, and green beans Cook for about 10 minutes, until green beans have thawed
out and much
of the liquid has been absorbed Spread into an even layer in a casserole dish With a large spoon or spatula,
scoop mashed cauliflower on top, and spread to cover evenly Grate some cheddar and parmesan cheese on top Bake for 30 min at 350 ° F Broil for a few minutes at the end, watching carefully, if you want the cheese crunchy on top Cool for 15 minute before serving