Stir fry
the sliced onion for 2 - 3 minutes, or until it starts to soften.
Not exact matches
For many of us, slicing and dicing is as extensive as it gets for our onion endeavo
For many of us,
slicing and dicing is as extensive as it gets
for our onion endeavo
for our
onion endeavors.
Raw
Onion Bread 1/2 lb yellow
onions —
sliced 1 cup raw sunflower seeds — soaked
for 1 hour 1/4 cup nama shoyu 1/4 cup olive oil 1 cup flax seeds — ground in a coffee grinder
Heat the oil in a large, heavy bottomed paella pan, add the extra
onion, Italian sausage (
sliced) cook
for five minutes, or until softened.
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)
Scatter the fried
onions over the top of the pie and let cool
for a bit before trying to
slice.
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow
onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
As
for toppings, substitute whatever you have on hand:
slices of raw red
onion instead of leek or red pepper instead of mushrooms.
My favorite pizza toppings are tender
slices of steak,
onions, green peppers and mushrooms with provolone and American cheeses on a provolone crust:) * Thanks *
for the giveaway!
, very thinly
sliced, then fried in a fairly hot griddle
for about 10 - 15 minutes, stirring often, until the
onion turns brown and crispy.
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive oil
for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large
onion, peeled and cut into 1/2 inch
slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
Mix all the ingredients
for the vinaigrette and submerge
onion slices in the vinaigrette.
Shiitake & Red Bell Pepper (In honor of Amy) Omit
onions, use half the amount of broccoli Saute 8 oz thinly
sliced shiitakes
for 5 minutes Saute a thinly
sliced red bell pepper
for 5 minutes
for the flatbread toppings: 4 Roma tomatoes,
sliced into coins 1/2 green pepper,
sliced 2 green
onions,
sliced 1/2 cup black beans, drained and rinsed 1 jalapeno pepper, diced 2 Tbs.
• 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
Who wouldn't want to eat fajitas
for lunch all week!?! Seasoned chicken,
sliced peppers,
onions: our mouths are watering!
I'm a bit of a traditionalist with tomatoes usually, but
for a special summer gathering, I will take a thin french loaf,
slice and grill it into little toasts, put a
slice of Roma tomato, Basil leaf (purple if you have it) a thin
slice of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices of
onion and celery.
You can reduce the «bite» by soaking your diced or
sliced onions in cold water
for 30 minutes, then draining them before using.
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild
Sliced green
onions and chile flakes
for sprinkling
A late night trip to the supermarket was out of the question, so i ended up subbing unsoaked * gasp * walnuts
for cashews, used the 2tsp of dijon and extra salt / nutritional yeast instead of miso, and added
sliced mushrooms in with the
onions, and peas to the final sauce, garnished with sunflower seeds.
For the Caramelized
Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
Onion Dipping Sauce: 1 Tbsp butter 1 medium sweet
onion, about 1/2 pound, peeled and sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to
onion, about 1/2 pound, peeled and
sliced 2 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to taste
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small
onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called
for.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1
onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Ingredients: 10
slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell and keep pieces as whole as possible / 1/4 C chopped
onion / 1/4 C each, seeded and chopped green and red bell pepper / Unsalted butter
for panfrying / 4 — 8 lemon wedges.
Sautee
for 3 - 5 minutes or until the
onions are soft and fragrant, add the
sliced parsnip and toss
for about 30 seconds, just until coated and slightly warmed.
Ingredients Shanks - lamb shanks (1
for each person)- 1 yellow
onion, roughly chopped - 4 carrots,
sliced - 6 garlic cloves, minced - a few springs of thyme - 1 tablespoon of beef base (we used Better than Buillon)- 3/4 bottle of red wine
FOR LAMB MEATBALLS (KEFTA) 2
slices firm white sandwich bread, torn into small pieces 1 small
onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
FOR THE AROMATICS 1 red apple,
sliced 1/2
onion,
sliced 1 cinnamon stick 1 cup water 4 rosemary sprigs 6 sage leaves Canola oil
Pour marinade over chicken pieces, top with
sliced onions, cover and refrigerate
for at least 3 hours or overnight.
MAKES 4 - 6 tacos INGREDIENTS
for the tangy cashew cream: 1/2 cup of cashews, soaked
for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green
onions, white parts only (green parts reserve
for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil)
for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
As I was storing them in the fridge, it occurred to me that leftover grilled
onions would be the perfect match
for two
slices of buttered bread and melty, gooey cheese.
2 tablespoons extra virgin olive oil 1 medium
onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked
for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin
slices of red
onion for sauce 1 orange (or tangerine) peeled / chunked
for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
What I had in mind were simple cocktail snacks, and the menu included tomato and
onion bruschetta; carrot and celery sticks with a delicious cream cheese dip; cheese and salami; and finally,
for the star of the meal, homemade scones topped with
slices of ham and cheese, and finished with cream cheese and freshly chopped chives.
Monterey Jack cheese, shredded
Sliced green
onions for garnish, optional
Serves: Ingredients
FOR THE CUKES: 1 gallon cucumber
slices 4 to 6
onions, -LSB-...]
Heat a bit of coconut oil (or
for oil free cooking just a bit of vegetable broth) and fry the garlic,
onion and the optional chili or jalapeño
slices if using (optional)
for 5 minutes until lightly golden browned.
First heat a bit of coconut oil (or
for oil free cooking just a bit of vegetable broth) and fry the garlic,
onion and the optional chili or jalapeño
slices if using
for 5 minutes until lightly golden browned.
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)
Sutamina Nattō 1/3 cup of sashimi grade tuna, cut into chunks 1 packet of natto, store - bought 3 okra pods,
sliced and boiled
for about 30 seconds 2 stalks fresh green
onion, chopped 1/4 cup grated nagaimo, mountain yam (about 2 inches worth) 1 yolk from a quail egg 2 small pieces of nori seaweed wasabi soy sauce to taste
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped
onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil
for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro
for garnish Salt & pepper to taste 1/2 tsp baking soda
Recipe
for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion, diced 1 leek, white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese
for serving
Top with green
onions, cilantro, some
sliced avocados or tomatoes
for a simple, delicious dinner!
ground beef or turkey 1 yellow
onion, diced 1 envelope taco seasoning or my seasoning mix (recipe to follow) 2/3 cup water 9 corn tortillas 2/3 cup taco sauce or 1 cup salsa 1 — 14 ounce can black beans, drained and rinsed 1 cup corn, thawed if frozen 1 + 1/2 cup extra sharp cheddar cheese, shredded 2 large tomatoes,
sliced, seeds removed taco fixings like lettuce, sour cream, avocado and / or quacamole
for serving
In the salad, delicate red leaf lettuce is the perfect platform
for the contrasting flavors and textures of the peeled
slices of Cara Cara, red
onion, golden raisins, and toasted pine nuts.
n same skillet (reserved with a tiny bit of beef fat and bits) add
onion slices and cook over medium high, stirring as need,
for about 6 to 8 minutes or until softened and beginning to caramelize.
Adding
onion slices and tomatoes is just a bonus
for extra flavor.
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!)
She would
slice up buckets of
onions while making her chicken chukka and still it wouldn't be enough
for us.