285 red pepper onion saute Recipes

garlic minced, onion minced, celery diced, mayonnaise, whole egg, salt to taste, pepper to taste, dijon mustard, old bay seasoning, bread crumbs, lump crab meat, canola oil for sauteing

garlic, minced, onion, minced, celery, diced, mayonnaise, whole egg, salt, black pepper, dijon mustard, old bay seasoning, breadcrumbs, lump crabmeat, oil , for sauting

fresh mushrooms, sliced, green pepper, sliced, red pepper, sliced, oil , to saute, butter , to saute, broth , to saute, butter, olive oil, green onions, tops and all,chopped, pork tenderloin , of other lean pork,cut into cubes, coarse pepper, dry white wine, grey poupon mustard, plain yogurt

uncooked risotto rice, butter, for sauteing, olive oil, for sauteing, chopped onion, vegetable bouillon cubes, dry white wine, sliced baby mushroom cap, grated lemon , rind of, chopped lemongrass, yellow pepper, red pepper, grated parmesan cheese

frozen corn, thawed, zucchini, halved, sliced, red bell peppers (either red or green or a combo) or 1 green bell pepper, chopped (either red or green or a combo), onion, chopped, olive oil, chili powder, dried oregano leaves, crumbled, salt, shredded cheddar cheese or 1/2 cup monterey jack cheese

dried black beans, rinsed and picked over then soaked for 4 hours and drained, kosher salt, extra-virgin olive oil, farro, onion, finely diced, crushed red pepper, garlic, minced, eggs, lightly beaten, coarse fresh bread crumbs, chopped basil, chopped cilantro, freshly ground pepper, vegetable oil, for sauteing, toasted buns, smoky red pepper spread and thickly sliced red onions, for serving

head standard kale or 1 head italian toscano kale, rinsed well and ribs removed, olive oil, garlic clove, minced, sliced red onion, oregano, pine nuts, fresh lemon juice, salt, fresh ground black pepper, red bell pepper, thinly sliced (optional), head kale , rinsed well and ribs removed, garlic clove, minced, freshly grated ginger, sesame oil , regular (i use a 75/25 combination of both oils) or 2 tsp toasted (i use a 75/25 combination of both oils), scallions, sliced , include green and white parts, water or 1 tbsp fresh stock, salt, brown sesame seeds, red bell pepper, thinly sliced (optional), fresh lime juice

garlic, minced, onion, minced, celery, diced, mayonnaise, whole egg, salt, black pepper, dijon mustard, old bay seasoning, breadcrumbs, lump crabmeat, oil, for sauteing

olive oil, diced red onion, kirby cucumbers, peeled, seeded and cut into 1/2-inch half moons, radishes, trimmed thinly sliced, tomatoes, seeded and cut into 1/2 inch dice, romaine of washed escarole lettuce, tarragon or white wine vinegar, salt and freshly ground black pepper

chicken breasts , cut into 1-inch pieces, eggs, beaten, oil, cornstarch, flour, salt, black pepper, oil (for frying ), orange marmalade, heated to a syrup, orzo pasta, browned, olive oil, chopped onion , sauted, chopped celery , sauted, grain rice, minute rice, chicken bouillon , base, red pepper flakes, boiling water, honey, shredded carrots, broccoli, small florets, green beans, red pepper , cut into 1/4-inch strips, snow pea pods, almonds, toasted, chinese noodles

stewing meat, diced (i cut them in 1-inch pieces, you don tsp want them too small so they completely fall apart after they ), carrot, cut in 3-inch pieces and in 1/2 lengthwise, rib celery, cut in 3-inch pieces, onion, cut in half, water, beef broth, red wine (cabernet works great or even a burgundy), bay leaf, olive oil (to saute the beef), salt, pepper, onion, diced, potatoes, drained (yes canned potatoes are fine for this, you can add less potatoes if you want), cremini mushrooms , rough chopped in quarters (3 cups after chopped, you could use white or button, but i prefer cremini for the flavor), kale , steams removed and rough chopped (the stems are very tough), garlic, minced, olive oil , to saute the onions and garlic, fresh thyme, fine chopped, salt, pepper

beef stew meat, cut into large bite size pieces, green pepper , rough chopped, red pepper , rough chopped, carrots, diced, onions, diced, tomatoes diced with garlic, onion and oregano, tomato puree, chipoltes in adobo sauce, chopped fine (accordingly to taste), dried oregano, cumin, salt, pepper, prepared polenta, sliced, olive oil , to saute polenta, butter to saute the polenta, salt, pepper, diced scallions, diced, monterey jack cheese, shredded

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

diced tomatoes (san marzano or any good quality italian tomato, or if you can tsp find any, hunts or a similar brand w), tomato sauce, tomato paste, red wine (cabernet or merlot works great), vegetable broth (or you can use water), onion, fine diced (if you want more onion flavor, just use a large onion), garlic (again , add more or less according to your taste, i use 3 teaspoons), dried basil, dried oregano, fresh parsley (fresh please, it really makes a difference), sugar, red pepper flakes, red wine vinegar (at the end of cooking), olive oil (to saute onion and garlic), salt, pepper, fresh basil, fine chopped, ground meat (beef, turkey, chicken, sausage or any combination, you can also use diced pork sausage as well. if y), vegetables, fine diced (celery, peppers, red or green bell, spicy such as jalapeno, cubenelle, banana, etc. any of your favo), fresh mushrooms , rough chopped (you will use more mushrooms than the other vegetables because they cook down more)

sandwich steaks (thawed to room temp ), pasta (penne, ritoni, shells work well ), red onion, diced, red bell pepper, diced, green bell pepper, diced, milk, shredded cheddar cheese, garlic powder, salt, pepper, olive oil (for saute ), red pepper flakes (optional)

black beans, bay leaf, cumin, oregano, italian frying pepper, halved, olive oil, for sauteing , plus 1/4 cup olive oil, white onion, large dice, red pepper, large dice, green pepper, large dice, garlic, chopped, sugar, white vinegar, salt, chopped red onion, for garnish

matzohs, onion, chopped fine, garlic clove, minced, red pepper, chopped fine, oil (for sauteing the onion mixture), ground chicken, salt , to taste, fresh ground black pepper , to taste, crushed red pepper flakes , to taste (optional), eggs, matzo meal, oil (for frying the turnovers) or margarine (for frying the turnovers)