JARRED ONIONS RECIPES
EASY CREAMED ONIONS RECIPE | ALLRECIPES
My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.
Provided by Erin Noel
Categories Side Dish Vegetables Onion
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
- Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.
Nutrition Facts : Calories 161.1 calories, CarbohydrateContent 16.2 g, CholesterolContent 26.4 mg, FatContent 9.7 g, FiberContent 0.1 g, ProteinContent 3.4 g, SaturatedFatContent 6 g, SodiumContent 117.7 mg, SugarContent 5.2 g
PICKLE RECIPES | BBC GOOD FOOD
Make a jar of tangy pickle by preserving vegetables or fruit in vinegar. Our pickled recipes include piccalilli, courgettes, red cabbage, onions and beetroot.
Provided by Good Food team
Number Of Ingredients 1
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DELICIOUS CHICKEN PAELLA RECIPE| JAMIE MAGAZINE RECIPES
This paella-style dish is a simple one-pan meal that makes the most of tasty and cheap chicken drumettes. (This is the meaty upper part of a chicken wing – if separating your own wings, keep the tips and use them to make soup or stock.) If you’re feeling flush, add a pinch of saffron to the tomato pureé for a more complex flavour, but it’s still nice and smoky without.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 712 calories per serving
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 712 calories per serving
- Preheat the oven to 180ºC/gas 4.
- Slice the chorizo, peel and finely dice the onion, and finely dice the peppers. Pick and finely chop the parsley.
- Season the drumettes all over with sea salt and black pepper. Place a 30cm ovenproof sauté pan over a medium-high heat, add the oil, then add the chicken drumettes, in batches, and brown well on all sides. Remove the chicken from the pan and set aside.
- Add the chorizo and onions to the pan, and cook until the onions are softened – about 4 minutes. Add the piquillo peppers, paprika and tomato pureé, season and cook until the tomato pureé bubbles.
- Add the rice to the pan and stir well to coat it evenly with the tomato mixture. Cook the rice for about 3 minutes.
- Add the wine, stir through and bring to the boil. Once the rice has absorbed the wine, add 750ml hot water or stock, then stir in the peas and half the parsley. Arrange all of the chicken drumettes on top of the rice, in a spoke pattern.
- Bring the paella back to the boil then transfer to the oven and bake, uncovered, for 30 minutes, or until the rice is nice and tender.
- Remove the paella from the oven, cover lightly with foil and leave to rest for about 10 minutes.
- Serve with the rest of the parsley on top and lemon wedges on the side.
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SUMMER SAUSAGE TRAYBAKE RECIPE | BBC GOOD FOOD
Use sausages as the base for this easy summer traybake. It's packed with artichokes, new potatoes, butter beans, tomatoes and fresh pesto, and is delicious with crusty bread
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course, Supper
Calories 470 calories per serving
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course, Supper
Calories 470 calories per serving
- Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.
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These are the facts of the case and they are undisputed: Sometimes we humans can’t spend four hours making dinner.
From thepioneerwoman.com
Total Time 42 minutes
Category main dish
From thepioneerwoman.com
Total Time 42 minutes
Category main dish
- Preheat the oven to 375 degrees.Slice rolls in half and lay them, cut side up, on a large baking sheet. Top each half with a generous portion of either marinara or pesto. Next, top with a generous amount of grated mozzarella and Parmesan, if you'd like. Add whatever toppings you'd like on top of the cheese!Once all assembled, put the pan in the oven on the lowest rack for 8 to 10 minutes. Crank up the heat to 425 and put it on the highest rack until the cheese starts to bubble a bit and turn golden.Remove and serve immediately! You can cut the pizzas in half right across the middle so there are mini-French Bread Pizzas for everyone.
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This classic Spanish dish is very versatile and quick to whip up. The tortilla (or Spanish omelette) can be served hot or cold and is a fantastic way of using up all kinds of ingredients – simply add in any leftover vegetables, crumbled or grated cheese, jarred red peppers or cooked sausage. They’ll all taste great, so get experimenting!
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 458 calories per serving
From jamieoliver.com
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 458 calories per serving
- Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel.
- Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes.
- Turn the heat down to low and cook for 25 to 30 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up – just use a fish slice to flip them over halfway through.
- Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork.
- When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20 minutes, or until there’s almost no runny egg on top.
- Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
- Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad.
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