Sentences with phrase «sliced onions until»

Sauté in unsalted butter, four cups of uniformly horizontally sliced onions until they are just barely al dente.

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)

Not exact matches

Heat the oil in a large, heavy bottomed paella pan, add the extra onion, Italian sausage (sliced) cook for five minutes, or until softened.

Peel and finely slice the onion, then cook this over a gentle heat in a little olive oil until the onion turns translucent.

1) Peel and cut mango, avocados, onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a little bit of oil on both sides of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips

Meanwhile, slice the onion and cook in the oil about 15 min until gently brown hen add the chickpeas.

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

Browned the onions, then added a cut bell pepper, sauteed, then added sliced mushrooms and sauteed until reduced.

Place onion slices on grill; cook 4 to 5 minutes, or until crisp - tender; transfer to plate.

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.

The base begins with a few slices of bacon (any kind will do), and the fat that's rendered out is then used to cook the onions and garlic until they're soft and fragrant.

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.

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.

Saute up some onions until they begin to caramelize, toss some sliced mushrooms into the pan and cook down.

butter and the sliced onion and cook, stirring often, until the onions are a crisp golden brown.

Finely slice the onion, add it to the pan and sauté for about 5 minutes or until it begins to soften.

Then chopped garlic, onion, and bell peppers are added along with sliced smoked sausage and the pot is cooked for another hour or so until the beans are perfectly tender and a gravy is formed.

Drop the sliced onions when oil is hot, saute until brown in colour.

When the oil is hot add in the sliced onion and sauté for a few minutes, until soft.

Add sliced onion and minced garlic, stirring and cooking for 1 - 2 minutes, until the broth is evaporating.

Thinly sliced green bell peppers, roasted red peppers, a jalapeno, onion, garlic and fresh chopped tomatoes seasoned with thyme and paprika are cooked in a skillet until soft, tender and juicy.

Add the roast beef to the skillet, and using two spatulas, pull the slices of beef apart to shred as it cooks, mixing it with the onions, until the beef is no longer pink.

Slice up your onion and cook it over medium heat with a pinch of salt until it is softened and caramelized.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Add the onion slices and cook until softened and starting to caramelize, about 6 mintes.

- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.

Uncover and stir in sliced green onions and continue to cook until liquid is absorbed.

Mix in the sliced Seitan, lower the heat to medium and cook 5 - 7 minutes until the Seitan starts to brown and the onions are mostly cooked.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Pour in 1 cup of water, approximately enough to reach half the brisket and spread 1 onion sliced around the brisket.Cover and transfer to a 300 degree oven to braise for 3 hours or until tender.Let the brisket cool slightly and shred enough to equal 3 cups.

Then we add some chopped onions and red bell peppers to a skillet with some olive oil and cook until tender and then add the tomato sauce, sliced sausages and seasonings.

In a medium frying pan add Italian sausage (casing removed and chopped) and fry until starting to brown, add thinly sliced, onion, pepper and mushrooms and a drizzle of olive oil, 1/2 teaspoon oregano, basil, salt and pepper to taste, cook on medium for approximately 10 minutes.

Directions: Preheat oven to 400 degrees / Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.

These wonderfully simple potatoes, with thinly sliced red onion, fresh basil and grated Asiago cheese, are baked until the top is golden brown.

2) Saute sliced onions in the curry mixture until they start to soften, then add in the minced garlic cloves and cook another minute.

I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and pepper in olive oil until soft in a pan, then 2) took half a red bell pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some parsley, thyme leaves and half a bay leaf, removing the thyme and bay leaf once it heated up; 4) used sliced tomatoes instead of red bell peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.

Place onion slices in one half of pan and kale in the other, lightly salt, and grill for about 3 minutes on each side or until nice caramelized grill marks appear.

Add sliced onion and cook, stirring often, until softened, 8 to 10 minutes, reducing heat if necessary.

Add sliced onion and saute onions until they turn translucent.

That's just sliced green bell peppers and sweet onion seasoned with garlic powder, cumin, salt, pepper, and fresh lemon juice, then sizzled in vegetable oil until caramelized and lightly charred.

Stir fry the sliced onion for 2 - 3 minutes, or until it starts to soften.

-- Year - Round Autumn - y Chard (saute 1/2 a sliced onion and a whole sliced apple until they're both golden brown, add half a bag of rainbow chard, toss in a whole lot of cinnamon and dried ginger, salt and pepper, let it wilt... perfect as a side, add shrimp to it for a main)

I love roasted cabbage... I like to slice it thinly, then toss it with some more thin slices of onions and let it roast until its all cooked down and crispy.

* mushroom toast (slice and stir - fry onions + mushrooms of your choice, add herbs, salt + pepper, put on toast, top with a mix of sour cream and grated cheese, bake in the oven until golden)

In addition to zucchini, it's also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato — vegetable broth (or you can also substitute chicken broth if you like).

If you have a gas stove, turn on the flame and use a pair of metal tongs (or a metal cooling rack / grate, if it's stove - friendly) to char the onions, shallots, garlic and ginger slices until blackened.

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.

Add the sliced onions and cook for a minute, until fragrant.

Sliced green bell peppers and sweet onions are seasoned with garlic powder, cumin, salt, pepper, and a squeeze of fresh lemon juice then seared until caramelized and lightly charred.