Sentences with phrase «together chopped onion»

Toss together chopped onion, lime juice, and salt in bowl.

In another oven dish mix together the chopped onions and brown mushrooms, garlic, oregano, pepper and olive oil.

Not exact matches

Just toss it together with some chopped cabbage, carrots, cilantro, red pepper, onions, oranges, or anything else you'd like!

Sweet apples, savory herbs, onion and a different protein option, pork chops come together with a honey mustard sauce that is out of this world!

This creamy smooth liver pâté easily comes together with some onions, a chopped apple, white pepper, fresh nutmeg, full - fat coconut milk, and coconut oil.

Toss together the herb salad, chopped onion, pine nuts, remaining mango chunks and prawns.

Here's my version: 32 oz defrosted hash browns 1 samll chopped green pepper 1 small chopped onion 1 can EACH cream of potato and cream of celery soup 12 oz sour cream or plain yogurt Mix all together and bake covered for 1 hour

To make the bruschetta, in a small bowl stir together the chopped tomatoes, garlic, onions, and basil leaves with a teaspoon of olive oil.

This warm and / or cool salad begins with sautéed eggplant, onions, and tomatoes — seasoned with garlic and lemon rind — that are then spooned into the middle of a ring of rice that has been stirred together with chopped fresh mint, parsley, and spinach.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Chop the cherry tomatoes into quarters and add them into a bowl together with the finely chopped onion, some chopped coriander (reserved some for sprinkling at the end) and a squeeze of lime juice.

Mix together with 2 tablespoons of finely chopped red onion, more or less as you prefer, and sprinkle generously with olive oil and vinegar.

With grilled shrimp, chunks of mango, sliced grape tomatoes, chopped red onions and a delicious dose of garlic, the recipe comes together in just 25 minutes.

Once it all comes together with a consistency you like, serve it with some chopped green onions and fresh parsley with a dash of hot sauce (traditional Frank's RedHot or Crystal are my favs) and freshly ground black pepper for an extra kick.

I made the following changes out of convenience: added carrot and chard and a splash of rice vinegar batter, topped with sunflower seeds and cilantro, served with a side of mayo and yogurt mixed together with some wasabi powder and chopped green onions.

In a large bowl mix together the cooked quinoa, chopped tomatoes, onion, parsley, olive oil and lemon juice.

Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).

While the lentils are cooking, fry the onions, chop the other veggies, and whisk the dressing together.

Grind 1/4 pound of bacon and 1/2 cup pitted prunes in a food processor, then add to onion mixture along with 1 1/2 pounds ground beef chuck, 3/4 pounds ground pork, 2 eggs and 1/3 cup chopped parsley Mix it together, gently, with your hands.

But essentially, they're similar to eating beef patties, but made of finely chopped chicken, diced sweet potatoes and finely sliced spring onions, all mixed together with a few delicious tasting spices that bring the dish up several notches.

Boil the beans in water together with the chopped onion and little olive oil.

Into a large bowl, big enough to hold all the potatoes, combine together mayo, sour cream, Dijon mustard, white wine vinegar, olive oil, chopped celery stalk, chopped green onion, salt and pepper to taste.

Sauté some onion in plenty of oil until they're translucent, add chopped garlic, a can of drained tomatoes, stir together, cover and roast in the oven at 350º — 375º for 30 - 40 minutes.

I toss all of the ingredients together (peanut butter, hoisin, honey, tamari, and rice vinegar) in a small bowl, and then pour it over cooked ground pork, chopped carrots, onion, garlic, and plenty of chopped cabbage.

Once you have the noodles cooked and drained, all you need to do is quickly blend up the dressing and toss it together with the noodles, feta cheese, chopped cucumber, tomatoes, red onion and sliced black olives.

In a large bowl, gently mix together the mushrooms, chickpeas, chopped artichoke hearts, red onion, feta cheese, lemon juice, parsley and olive oil.

400 grams uncooked spaghetti For the meatballs250 grams ground beef250 grams ground pork 1 piece El Rey chorizo de bilbao, chopped finely (or 1 can chorizo de bilbao) 1/4 cup fresh parsley, chopped finely2 eggs 1/2 cup breadcrumbs3 cloves garlic1 / 2 cup onions, minced salt and pepper to taste For the sauce1 / 2 cup olive oil15 to 20 pieces meatballs 5 cups red sauce 2 tablespoons chopped fresh basil 1/4 cup chopped fresh parsley salt and pepper to tasteParmesan cheese 1 Prepare the meatballs: Mix all ingredients together in a bowl.

In a small mixing bowl, mix together the softened cream cheese, chopped dill and chives and pinch of onion powder.

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.

Once they are cooked, you put the dish together with creamed corn (not too creamy, though) to thicken the broth and some sauteed chopped onion seasoned with a bit of cumin and paprika.

In a large mixing bowl, blend together mayonnaise, dill, mustard, vinegar, chopped hard boiled eggs, agave nectar, onion and garlic powders and black or white pepper.

Next, make the pico de gallo by tossing the tomatoes, onions, and about 1/4 cup chopped cilantro together in a separate medium mixing bowl.

2) Cook the soba according to package instructions, till al dante 3) Make the the sesame soy dressing by mixing the sesame oil and soy sauce together 4) Mix cooked soba and sesame - soy dressing together 5) Divide the soba evenly between four bowl, then and divide the pan-fried tofu over the soba, and sprinkle with sesame seeds and freshly - chopped spring onions

Or for a high - protein salad, mix together in a bowl four - been mix or chickpeas, cubed capsicum, red onion, chopped cucumber, parsley, and balsamic dressing.

All the ingredients were chopped so fine that they blended together really well, too; and I even enjoyed the red onions!

6 eggsHandful fresh parsley, chopped Salt and freshly ground pepper, to taste2 / 3 cup grated cheddar cheese1 / 3 cup olive oil1 small onion, finely chopped 1/2 red pepper, diced1 Yukon gold potato, blanched and cut in small cubes2 cups baby spinach In a large bowl, whisk together the eggs, parsley, and salt and pepper.

In a medium bowl, stir together the mango, lime juice, cilantro, and finely chopped onion; season to taste with salt and pepper.

In a large mixing bowl, lightly stir together the chopped avocado, sun - dried tomatoes, feta, garlic, red onion, salt, and pepper, taking care to not mash the avocado pieces too much.

Peel and chop the carrots into coins and chop the celery the same size and set aside in a mixing bowl (carrots and celery can be together; onions separate).

Pulse the onions and garlic together in a food processor until finely chopped but not puréed.

Add a generous squeeze of fresh lemon juice, stir in a bit of finely chopped onion to taste, and mash all the ingredients together.

ingredients POMEGRANATE GLAZE: 1 and 3/4 cups pomegranate juice (divided) 1/3 cup organic chicken stock 8 sprigs thyme (tied together with Butcher's twine) 2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper (to taste) CHICKEN THIGHS: 8 chicken thighs (bone - in, skin on) 1 tablespoon Kosher salt 2 teaspoons ground cumin 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne 1 tablespoon olive oil 1/2 cup pomegranate seeds 1/4 cup parsley (chopped) ARUGULA SALAD: 1 5 - ounce package baby arugula 1/2 red onion (peeled, thinly shaved) 2 tablespoons lemon juice 3 tablespoons olive oil 1/4 cup Parmigiano Reggiano (shaved into strips) Kosher salt and freshly ground black pepper (to taste)

Toss together 1-1/4 cups red onion half moons (1 / 8 - inch thick slices), 1/4 cup Lemon Oregano Dressing (recipe follows) and 1 tablespoon fresh chopped parsley.

Mix the beans together with cherry tomatoes, onion, chopped fresh dill, juice of lime and olive oil.

Remove ribs and stems from kale / Cook in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.

In a bowl, mix together the egg, shredded cheddar cheese, parmesan cheese, oregano, freshly chopped basil, salt and pepper and then stir in the eggplant / onion mixture.

Pour the dressing over the potatoes, add the spring onions, radishes, cornichons, capers, 2 tablespoons roughly chopped chives and 2 tablespoons freshly chopped flatleaf parsley and gently mix together.

Once the oil get's hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork

Ingredients 2 cups / 330 g cooked or canned chickpeas (garbanzo beans) 1 red bell pepper, diced1 orange bell pepper, diced1 / 2 red onion, diced3 spring onions, choppedthumb - sized piece fresh ginger, peeled and grated3 / 4 tbsp sugar2 to 3 tbsp lemon juice1 tbsp cuminsalt, pepper, to taste2 to 3 tbsp chopped cilantro Directions In a bowl, mix together the chickpeas with the red bell pepper, orange bell pepper, the red onion and the spring onion.