Sentences with phrase «slice the onion very»

On a chopping board, slice the onion very thinly.

Slice onion very thinly.

Slice the onion very thinly and then chop.

Slice the onions very thinly and grate the carrots (I used the food processor for both).

Not exact matches

, very thinly sliced, then fried in a fairly hot griddle for about 10 - 15 minutes, stirring often, until the onion turns brown and crispy.

• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese

I took a butternut, yam, carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly sliced kale, served over brown rice, with sauteed crimini mushrooms, bell peppers and onions — very tasty and filling.

1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro

Slice off a very small portion of the bottom end of each onion so they will stand without rolling over, then cut a slice about 1/2 inch thick off the tops of each oSlice off a very small portion of the bottom end of each onion so they will stand without rolling over, then cut a slice about 1/2 inch thick off the tops of each oslice about 1/2 inch thick off the tops of each onion.

8 ounces fresh button mushrooms 1 tablespoon canola oil 8 ounces lean ground beef 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried oregano leaves 1/2 teaspoon ground mustard 1/4 teaspoon dried minced garlic 1/4 teaspoon dried minced onion 1/2 teaspoon each salt and pepper 1 ball prepared pizza dough 1/3 cup tomato sauce 1/3 cup barbecue sauce 12 ounces Cabot Vermont Sharp Cheddar, shredded (about 2 1/2 cups) 1 plum tomato, seeded and diced 1/2 small red onion, very thinly sliced 1/2 cup shredded lettuce 1/4 cup light mayonnaise 2 tablespoon yellow mustard

I first made it when I was a very poor student since onions and cream is cheap, and I put the money I had left into a good slice of parmesan at my local cheesemonger.

PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut into 4 wedges 1.

Use a mandolin or very sharp knife to slice the onion into very thin rings.

To make this salad extra appealing, use a spiralizer or a mandoline or a very sharp knife to slice it very thinly and combine it with other late - summer garden goodness like tomatoes, basil, and green onions.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

1/2 onion, finely chopped 2 garlic cloves, very thinly sliced 1 cup tomato puree (such as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving

16 thin yellowtail fillets 1 serrano chile, cut into very thin rounds 1/4 onion, minced 1/4 onion, sliced and separated 1/4 cup minced tomatoes 1/4 cup capers 1/4 cup minced red or orange bell peppers

ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (finely chopped) 2 tablespoons sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)

Ingredients 6 hardboiled eggs 1/4 cup mayo 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon tarragon freshly ground pepper 2 stalks celery, very finely diced 2 tablespoons finely diced red onion 4 slices bacon 1 cup arugula 4 wraps

Veggie pizza with whatever veggies are on hand, very often including thin onion slices and canned artichoke hearts.

2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve

A slice of good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil

Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for garnish

Followed the recipe very closely other than we used a homemade marinara sauce that my boyfriend made (tomato passata, peppers, onions, garlic, oregano) and put a couple layers of sliced zucchini in there as well.

3/4 cup vegetable oil 1 pound boneless pork loin, cut crosswise into very thin slices 1/2 pound medium shrimp, shelled and deveined 1/2 small onion, thinly sliced 10 medium mushrooms, sliced Salt and freshly ground black pepper 3 cups bean sprouts

1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime

Halve the onion (s) and slice very thinly.

Ingredients: 1/2 cup semi-pearled farro 1 tablespoon fresh lemon juice 1 tablespoon fresh lime juice 2 tablespoons extra virgin olive oil 1 1/2 teaspoons pure maple syrup Salt Fresh ground pepper 1/2 cup fresh mint leaves, chopped 4 cups baby arugula 1/4 medium red onion, very thinly sliced 1 1/4 cups cherries, halved and pitted 2 ounces goat cheese, crumbled

When the oil is very hot, take few onion slices coated with the batter and tip in the hot oil.

Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil

Slice a few very thin slices of onion.

1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.

Remove the onion pouch after about 30 minutes (slices should be tender and very lightly browned), and allow beets to continue cooking until easily pierced with fork, about 50 - 60 minutes (could be more for large beets).

I sliced them very thin and sautéed them with olive oil, a diced yellow onion, 4 minced cloves of garlic, and 1/2 teaspoon of Italian seasoning.

ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium onion, diced 1/2 red bell pepper, diced 1/4 cup frozen peas 1/4 cup carrot, very finely diced 1/2 green apple, finely diced 2 green onions, thinly sliced

bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish

Corn salsa with lime sour cream along side bits of chicken or fish in a tortilla; with a bowl full of just avocados and very thinly sliced Walla Walla sweet onions dressed with lime juice.

4 — 5 beetroot — peeled and halved, then sliced into lengths 1 large red onion — peeled, halved and cut into wedges 2 tablespoons olive oil A good grinding of black pepper Balsamic glaze — if you can't get hold of this then you can substitute with a very good quality balsamic vinegar.

very thinly sliced green onion tops 1 Tbs.

ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste)

Pho is essentially a very flavoursome clear soup served with flat rice noodles, slices of chicken (ga) or beef (bo), spring onions, bean sprouts, fresh herbs, chilli's and lime.

ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)

Additions 1 - 2 cups (1 pound) proteins or meat, cooked and chopped or very thinly sliced 1 1/2 cups vegetables, bite - sized, partially pre-cooked 1 cup mushrooms, pieces or slices, precooked 6 green onions, thinly sliced 1/2 cup onions, chopped or rings, saut ed first 2 bell peppers, rings / chopped 1 - 2 cups cheese, shredded or cottage cheese, drained

corn, canned, undrained 1 can black olives, chopped or sliced 1 onion, medium, chopped 1/2 bell pepper, chopped 4 tomatillos (optional), chopped When it comes to Slow Cooker Taco Soup this is one of the very best!

1 tablespoon butter 1tablespoon extra virgin olive oil 1 large onion, quartered lengthwise, cut in 1/4 - inch slices crosswise 1 large garlic clove, very thin slices

I had two very large onions which I sliced thinly.

Of course these are awesome but we need toppings to call these loaded nachos, so I went with very thinly sliced purple cabbage, cilantro (duh), corn, cherry tomatoes, spring onions, orange bell pepper and last but not least some pieces of tempeh bacon.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Ingredients 6 large carrots, scraped and cut into very thin slices * 1/4 cup reserved cooking water 2 Tbsp prepared horseradish 2 Tbsp butter 1 tsp salt 1/4 tsp pepper 1/2 cup Miracle Whip (not Mayo) 2 Tbsp onion, grated or finely chopped

Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.