Place
sliced onions at the bottom of a 9 x 9 inch square baking dish or pan.
Not exact matches
Pour marinade over chicken pieces, top with
sliced onions, cover and refrigerate for
at least 3 hours or overnight.
3 tablespoons olive oil 1/4 cup flour 1 medium sized
onion, diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth
at room temperature 2 cups okra (about 10 oz)
sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
1) Peel and
slice the
onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and
sliced onions until
onions turn slightly soft and transparent 4) Mix sauteed red bell pepper,
onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven
at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (
at least 3 heads) chopped 1/2 cup
sliced scallions (green
onions) 1/4 teaspoon crushed red pepper flakes (or more if you like it spicy!)
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green
onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available
at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional
onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and
onion powder to taste 1 2/3 cups French's Fried
Onion Rings in a can, divided into 2/3 cup and
Onion Rings in a can, divided into 2/3 cup and 1 cup
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.
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.
I'm thinking
onions, green peppers and maybe some
sliced carrots, would you recommend adding them
at start or later on?
We always do one Blue Hawaiian, and the second is usually a mish - mash of whatever else we have on hand — salami, olives, sautéed mushrooms and
onions, chopped bell peppers... Last week
at Aaron's birthday pizza dinner, Nate and I shared the pizza special of the day, which was topped with crumbled homemade Italian sausage, fresh
sliced Anaheim peppers, and cherry tomatoes on a creamy, cheesy base.
Mashed Dolichos Catjang Image & Recipe: Faha's Kitchen Time: 20 Minutes Mashed Dolichos Catjang ingredients: Boiled Dolichos Catjong 1 cup Dry prawn (optional) 7/8 pieces
Onion sliced 1/2 cup Green Chilli 3 pieces Coriander leaf chopped 1 cap Masturd oil 1 table spoon Salt 1/3 tea spoon Directions:
At first fry -LSB-...]
Before a skilled chef appears tableside to perform his culinary prestidigitation on the hot hibachi grill
at Benihana, you're treated to a tasty bowl of chicken broth - based soup with fried
onions,
sliced mushrooms and green
onions floating cheerfully on top.
I paired it with a salad that I normally wouldn't make
at home, a tasty mix of greens topped with roasted asparagus, thin
sliced red
onion, farmer's market cherry tomatoes and a homemade citrus balsamic vinaigrette... but thanks to a sale on watercress and arugula today
at the store, it was inexpensive and absolutely delicious.
Pour the marinade over the chicken pieces, top with the
sliced onions, and refrigerate, covered, for
at least 3 hours or overnight.
Ingredients: 8 medium ripe tomatoes, I used a combination including San Marzanos / 2 medium red
onions, chopped /
At least 6 cloves of garlic, minced / Parmigiano - reggiano cheese rinds — scrape away the waxy residue / 1 cup fresh cranberry beans, shelled / 4 cups water / 6 new potatoes, cut into rounds / 2 small zucchinis, cut into
slices / 1 bunch swiss chard, stems chopped, leaves chopped / Big handful green beans, cut into pieces / Basil leaves / Olive oil / Salt & pepper / Freshly grated parmigiano cheese / Burrata cheese (optional, but I had some on hand).
Pour over a thinly
sliced red
onion and soak
at room temperature for
at least one hour.
Simply press the mixture over
sliced onions in a pan and bake until the top is golden and crisp and the
onions at the bottom are sweet and caramelized.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1 Tbsp olive oil S&P to taste Batch of life changing vegan cheese sauce (or cheese of your choice) 1/3 cup black beans 1/4 cup salsa 2 Tbsp chopped red
onion (cut into tiny pieces) 2 Tbsp chopped cilantro 1 avocado (cut into small cubes)
Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here
at Nutritional Foodie)-LSB-...]
1) Cut the chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for
at least 15 minutes 2)
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the
onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then s
slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serve.
1 lb pizza dough,
at room temperature Half a large red
onion, thinly
sliced 2 garlic cloves, minced 1 cup
sliced mushrooms Salt and black pepper to taste 1 tablespoon olive oil 8 oz mozzarella,
sliced thin 1/2 cup feta cheese 1 cup arugula 1 teaspoon lemon juice
Although BEB says 45 minutes prep, I would say it's
at least 1 hour, and more if you count
slicing up the
onions.
That said, this tart reminds me of «tomato pie,» which we first found
at a little fresh seafood shop on Edisto Island, S.C. Layers of
sliced tomato, fresh basil (and we added sauteed
onions & garlic, all topped with a goopy «crust» of 1 part shredded cheddar + 1 part good quality mayo.
12 ounces silken tofu 4 ounces vegan cream cheese Optional (but recommended): 2 teaspoons vegan fish sauce, sold as vegetarian fish sauce
at Asian markets 1 teaspoon soy sauce 2 teaspoons Old Bay Seasoning 1 teaspoon garlic powder Optional (but recommended): 1 teaspoon Dulce flakes Zest and juice of one medium lemon Optional: 1 to 2 drops hot sauce 1 can hearts of palm, drained, and coarsely chopped 1 bunch or about six to seven green
onions, thinly
sliced Optional: 1/4 cup + 2 T. shredded vegan parmesan (I like Follow Your Heart brand)
2 tablespoons tequila lime seasoning (available
at most grocery stores in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small yellow
onion, thinly
sliced 1 red bell pepper,
sliced 1 yellow bell pepper,
sliced salt and pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4 cups grated low - fat pepper Jack cheese, divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh salsa
In a bowl, mix the
sliced onions, sugar, salt, sumac, allspice and vinegar — scrunch the
onions between your fingers to thoroughly combine all the ingredients and set aside for
at least one hour to macerate.
vegan mayo, chipotle, salt, lime juice, red
onion cherry tomatoes, a red chilli and garlic all finely chopped mixed all together in a bowl, spread it on the bread (i make 4 sandwiches
at a time to make everyone jealous) top with avocado
slices, spinach and if you can get it a little vegan cheese to melt into it all.
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
I
sliced all of them
at once, sautéed them in butter and olive oil and added garlic and
onion to the mix.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed
at end) 1 large
onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly
sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
Cook one
onion (
sliced) in about 1 tablespoon of olive oil
at medium heat for about 20 - 25 minutes, stirring around every couple of minutes.
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for
at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil,
sliced 2 green
onions,
sliced 1 cup quickie vegan parmesan, divided
I made this recipe, along with a Japanese curry gravy version topped with
sliced spring
onion for Friday beers
at work.
4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green
onions,
sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large
onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of
at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers -
Sliced scallions
Add 4 ounces of cream cheese into a bowl, dice 4 ounces of smoked salmon, which is about 2
slices (the easiest way to dice up smoked salmon is to roll up each
slice like a cigar, cut it right down the middle and then thinly
slice it), then add the diced smoked salmon to the bowl with the cream cheese, next add 1/2 teaspoon of dried dill, 1/2 teaspoon of
onion powder, season with freshly cracked black pepper and mix everything together until well mixed, cover with seran wrap and add to the fridge for
at least 15 minutes
In a medium size pan, start by pouring the oil, once warm, add the
onion and cook it
at medium heat for 7 minutes or so, once tender, add the
sliced pepper.
1 1/2 — 2 pounds small flat rice noodles (bánh phở), dry or fresh Cooked chicken,
sliced or shredded
at room temperature 1/2 yellow
onion,
sliced paper - thin, rinsed in cold water, soaked for 30 minutes and drained or 1 shallot thinly
sliced.
1/2 cup peeled and diced horseradish 1/2 cup peeled and diced garlic 1/2 cup peeled and diced
onion 1/4 cup peeled and diced ginger 1/4 cup peeled and diced turmeric 1 habanero chile, split in half 1 orange, quartered and thinly
sliced crosswise 1/2 lemon, quartered and thinly
sliced crosswise 1/2 cup chopped parsley 2 tablespoons chopped rosemary 2 tablespoons chopped thyme 1 teaspoon black peppercorns 2 to 3 cups raw unfiltered apple cider vinegar (
at least 5 % acidity) 1/4 cup raw honey, or more to taste
I always like to roast garlic cloves and
onions slices along with my main veggies and blend everything together
at once.
1/2 cup mild goat cheese
at room temperature 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 clove garlic, pressed 1 tablespoon tarragon or basil, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch
slices or green
onions, minced 1/2 tablespoon thyme, minced 1/2 teaspoon chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime or lemon juice 1 tablespoon olive oil 1 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper
At the least, I always like to
slice some fennel or red
onion super thin and spread that over the pizza BEFORE it goes in the oven with a drizzle of good olive oil and sea salt.
If you study the dishes
at avec, three ingredients occur with surprising frequency:
sliced red
onion, torn mint, and parsley leaves.
Place 1
onion half on your cutting board so root end is facing you, then thinly
slice onion lengthwise, starting
at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending
at the root end).
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and
sliced 1/2 small
onion — diced 1 garlic clove —
sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for
at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds
I topped a few
slices of ripe tomato (that I bought
at the farmers market) with a dollop of pesto for lunch today and served it with a veggie stuffed pita (shredded carrots, lettuce, red
onion, avocado and tomatoes) which I drizzled with fresh pesto.
Mix together vinegar, salt and sugar in a small container until sugar and salt dissolve; add
sliced onions and toss gently; let sit
at room temperature for an hour; refrigerate if you're not using right away.
Turmeric Cauliflower Rice Bowl with sweet potato, beet tapioca pearls, radishes, dehydrated pear
slices, pickled
onions and steamed Bok Choy — the main dish I prepared for festival goers this past December
at Organic Days
INGREDIENTS 300g skinless and boneless saltfish / salt fish (soaked overnight or
at least 8 hours, rinsed, drained and flaked or chopped) 1 - 2 red / yellow bell peppers (
sliced) or some tomatoes (cut into wedges) large
onion (chopped) Caribbean curry powder black peppercorns (freshly cracked) oil to fry (we used grapeseed oil) large English cucumber (
sliced on -LSB-...]
1/4 cup + 1 tbsp olive oil 1 cooking
onion, thinly
sliced 3 cloves garlic, minced 1 tbsp wasabi powder (find this
at Goodness Me!)
1 sm butternut squash (2 lb), halved lengthwise and seeds removed 1 lg red
onion, thinly
sliced 1 Tbsp olive oil 5 c baby spinach leaves 1 lb fresh whole wheat pizza dough,
at room temperature 4 oz fontina, grated (1 c) 2 Tbsp pine nuts, toasted