Scatter 2 1/2
tablespoons onions over cheese.
Not exact matches
In a medium sauté pan
over medium heat, heat two
tablespoons of pork fat and cook
onions until caramelized, about eight to 10 minutes (a pinch of granulated sugar will help caramelize the
onions).
Using the same sauté pan as for the
onions, melt two
tablespoons of pork fat (or unsalted butter)
over medium high heat; add flour and cook, stirring constantly, to a blonde roux.
Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the
onion powder, and toss to coat; sprinkle
over 2
tablespoons of the flour, and again, toss to coat.
Heat remaining 1
tablespoon olive oil
over medium heat and sauté the
onion and green pepper 5 - 7 minutes until
onion is translucent and beginning to brown.
- Once the garlic becomes aromatic, sprinkle in the remaining 2
tablespoons of flour (the
tablespoons can be a bit «heaping»)
over the
onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour «lumps» from forming.
While squash is cooking in microwave, sauté the
onion and garlic in 1
tablespoon Cabot Salted Butter for 5 minutes
over medium - high heat in a large skillet.
3 Sauté
onions and garlic: Preheat oven to 350 degrees F. Heat 4
tablespoons of the oil in a large skillet
over medium heat.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1
tablespoon peanut oil 1 small
onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2
tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan
over medium heat.
1
tablespoon extra virgin olive oil 2 large
onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups dried split green peas, picked
over and rinsed 5 cups water juice of 1/2 lemon (reserve the zest)
Prepare
onion topping by adding 1 - 2
tablespoons of oil in non stick skillet
over medium high heat.
In a skillet, heat 2
tablespoons of olive oil
over medium - high heat then add
onion, carrots, and potatoes.
In a large skillet, sauté the
onion & pepper in a
tablespoon of extra virgin olive oil
over medium heat until tender.
Sauté
onion in 2
tablespoons butter in a large saucepan
over medium heat until crisp - tender.
Add the carrots,
onions, celery, leeks, garlic, 1
tablespoon salt, and 1 1/2 teaspoons pepper and cook
over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned.
Melt 2
tablespoons of butter in a wide pan
over medium heat, add the finely chopped
onion and cook for about 2 minutes.
Cook the
onion with salt to taste in 1
tablespoon oil in a large heavy skillet
over moderate heat, stirring occasionally, until golden, about 10 minutes; then cool.
Heat 1
tablespoon of the oil in a pan and cook the
onions, stirring
over low heat for about 5 minutes.
Sauté bell peppers and
onion in 1
tablespoon olive oil in the same skillet
over medium heat until crisp - tender.
* 1
tablespoons olive oil * 1 large
onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked
over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
Saute your
onions for about 5 minutes
over medium - high heat using 1
tablespoon of olive oil or reserved bacon drippings.
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large
onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2
tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan
over high heat.
Easy fish stew own creation 1
tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2
onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan
over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
In a skillet, sauté the
onion, garlic and ginger in 2
tablespoons of extra virgin olive oil
over medium heat until they are just tender.
In medium pan, saute
onion, celery, and pepper in 1
tablespoon olive oil
over medium high heat until soft (2 - 3 minutes.)
2 1/4 cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2
tablespoons olive oil 1 large
onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1
tablespoon ground coriander 2
tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
• while the potatoes are roasting, heat 2
tablespoons of olive oil in a saute pan and cook the
onions and shallots
over medium - low heat for 8 to 10 minutes, until translucent.
Over high heat, in the same pan, quickly add 1 1/4 cups of drinking water and remaining 1/2 package of soup powder, ramen flakes, and 2
tablespoons of chopped
onion.
Meanwhile, sauté
onion in 2
tablespoons butter in Dutch oven
over medium heat until crisp - tender.
Add one
tablespoon of olive oil to a pan
over medium - low heat and sauté the
onions until translucent, about 5 minutes.
Over medium heat in a saute pan, heat the remaining
Tablespoon of olive oil and add the diced
onions.
While the potatoes are cooking, heat a
tablespoon of oil in a skillet
over medium heat and sauté red
onion, until soft about 5 minutes.
Heat 2
tablespoons of the olive oil in a large pan
over medium heat and add the
onion.
In a medium sauté pan
over medium heat, heat two
tablespoons of pork fat and cook the
onions until caramelized, about 8 to 10 minutes (a pinch of granulated sugar will help caramelize the
onions).
Heat a saucepan
over a medium heat, add the remaining oil and when hot, add the
onion, garlic, and another
tablespoon of pimentón and saute for about 2 minutes.
In a saucepan, heat one
tablespoon of the butter, add the parsley, garlic, and
onion and cook
over medium heat for 3 minutes.
Ingredients: 2 cups dry lentils (rinsed and pick
over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves of garlic (minced) 1
onion (minced) 1 bunch of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1
Tablespoon sherry vinegar 1
Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1
onion, chopped 1/4 cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon ground cumin seed 1 bay leaf 2 cups dry lentils 8 cups water 2
tablespoons sherry vinegar salt to taste ground black pepper to taste 2 Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over m
tablespoons sherry vinegar salt to taste ground black pepper to taste 2
Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil over m
Tablespoons NW Elixirs Hott Sauce # 1 Instructions: In a large soup pot, heat oil
over medium heat.
In a large saute pan
over medium heat, add the 4
tablespoons butter, 2
tablespoons of olive oil,
onions, celery and celery seeds.
In a medium saute pan
over medium - low heat, add 2
tablespoons of butter and the pearl
onions.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan
over medium - high heat, and drizzling in about 1
tablespoon of olive oil; once the oil is hot, add in the
onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
Ingredients: 1 each
onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2
Tablespoons apple cider vinegar 2
Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in water overnight 8 cups of water Instructions: Soak the Black Eye Peas in cold water
over night.When ready to cook; in large pot heat olive oil and add
onions, sauté until translucent.
Add the
onions and 1
tablespoon of olive oil to the pot and sauté
over medium heat until translucent, scraping up any remaining drippings form the bacon.
In a skillet
over medium high heat melt 1
tablespoon of butter and add
onions and ham.
Melt 1
tablespoon butter in large saucepan
over medium heat; add
onion and garlic.
In an 8 - quart stockpot
over medium heat, saute the
onions and garlic with 2
tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the
onions brown.
Fennel seed and
onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2
tablespoons (90 ml) olive oil, divided use 1
onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan
over medium heat, add
onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
In a medium skillet or sauce pot, sauté the
onion in 1
tablespoon of olive oil
over medium heat until translucent, about 5 minutes.
Cook
onion with 1/4 teaspoon salt in 2
tablespoons oil in a large heavy skillet
over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes.
Mix in almost all of the red
onion (I like to keep a few
tablespoons to sprinkle
over the top of the pizza).