Archive for Medium Onion
February 11, 2010 · Filed under Chopped Garlic, Chopped Ginger, Grated Carrots, Medium Onion, Shredded Cabbage, slice Bean Curd, Sliced Celery, Sliced Green Beans · Tagged Carrot, Celery, Chinese Cabbage, Chinese Mushroooms, Cornstarch, Firm Bean Curd, Fresh Ginger, Garlic, Green Beans, Light Soy Sauce, Onion, Pepper, Plum Sauce, Sesame Oil, Soy Bean Sprouts, Vegetable Oil, Vegetable Stock, Water Chestnuts
3 tbsp (45 mL) vegetable oil
6 medium Chinese mushrooms,
soaked in warm water 20 minutes and sliced
2 medium onions, sliced
½ tsp (2.5 mL) chopped garlic
1 tsp (5 mL) chopped fresh ginger
2/3 lb (300 g) Chinese cabbage, shredded
1 cup (250 mL) celery, sliced
1 cup (250 mL) green beans, sliced
2 cup (250 mL) carrot, grated
2 oz (60 g) soybean sprouts
¼ lb (110 g) water chestnuts
¼ cup (60 mL) light soy sauce
1 tsp (5 mL) sesame oil
Pinch pepper
1 ½ tbsp (20 mL) cornstarch blended with
3 tbsp (45 mL) vegetable stock
12 large white or 3 tbsp (45 mL) water
¼ lb (110 g) firm bean curd, sliced
5 tbsp (75 mL) plum sauce
1 Heat oil in a wok. Fry mushrooms, onions, garlic and ginger 1 minute. Add remaining vegetables and stir-fry 2 minutes. Blend in soy sauce, sesame oil and pepper.
2 Stir in combined cornstarch and vegetable stock to thicken pan juices. Place mixture in a large pan to cool. Divide filling into twelve portions. Arrange spring roll wrappers with one corner towards you. Brush edges with egg white. Place a portion of filling onto each skin, top with sliced bean curd. Fold lower point over filling. Fold left and right points into center. Brush with egg white again. Roll up firmly and stand on sealed edge.
3 Rolls can be deep-fried two or three at a time in vegetable oil until golden, or brushed with oil and over-baked at 350°F (180°C) for 15 to 20 minutes. Serve with warm plum sauce. Serves 4-6.
Reference: “Chinese Cooking Made Easy” Douglas Marsland
April 7, 2009 · Filed under Chopped Fresh Coriander, Chopped Onion, Crushed Garlic, Grated Ginger, Medium Onion, Peeled Tomatoes, Seeded Green Chilli · Tagged Bay Leaves, Chick Peas, Coriander, Fresh Ginger, Garam Masala, Garlic, Ghee, Green Chilli, Ground Turmeric, Lemon Juice, Onions, Savory Chick Peas, Tomato
This dish is best made just before serving. Recipe unsuitable to freeze.
Ingredients:
1 cup dried chick peas
30g ghee
2 medium onions, chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
½ teaspoon ground turn=meric
1 teaspoon garam masala
3 cups water
2 medium tomatoes, peeled, chopped
1 small fresh green chilli, seeded, chopped
2 bay leaves,
2 tablespoons chopped fresh coriander
1 tablespoon lemon juice
Procedure:
1. Place chick peas in large bowl. Cover with water, cover, stand overnight. Rinse and drain chick peas.
2. Heat ghee in large sauce pan, add onions, garlic and ginger, stir over medium heat for about 3 minutes (or microwave on HIGH for about 4 minutes) or until onions are soft. Stir in turmeric and garam masala, stir over medium heat for 1 minute (or microwave on HIGH for 1 minute).
3. Stir in water, tomatoes, chilli, bay leaves, half the coriander and all the chick peas. Bring to boil, reduce heat, cover and simmer for about 1 hour (or microwave on HIGH for about 30 minutes) or until chick peas are tender; stir occasionally.
4. Stir in remaining coriander and lemon juice. Serves 6.
March 30, 2009 · Filed under Chopped Broccoli, Chopped Cauliflower, Chopped Eggplants, Chopped Garlic, Chopped Onion, Chopped Tomato, Crushed Dried Chillies, Fresh Ginger, Grated Ginger, Medium Onion, Medium Tomato, Peeled Tomato, Roasted Cashew Nuts, Sliced Carrot, Sliced Green Beans, Sliced Mushroom · Tagged Baby Eggplants, Black Mustard Seeds, Broccoli, Cashew Nuts, Cauliflower, Cinnamon Stick, Cloves Garlic, Coconut, Coriander Seeds, Cumin Seeds, Dried Chillies, Ghee, Ginger, Green Beans, Mushroms, Onion, Plain Yogurt, Tomato
Recipe is best made close to serving time. This recipe is not suitable to freeze or microwave
Paste
1 medium onion, chopped
¼ cup coconut
3 cloves garlic, chopped
2 teaspoons coriander seeds
2 teaspoons grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 teaspoon crushed dried chillies
1 cinnamon stick
1 ½ tablespoons water
¼ teaspoon cardamom seeds
2 teaspoon whole cloves
Curry
30g ghee
2 medium tomatoes, peeled, cchopped
200g carton coconut cream
2 tablespoons plain yogurt
1 medium carrot, sliced
100g green beans, slied
150g cauliflower, chopped
150g broccoli, chopped
150g mushrooms, sliced
150g (10) bay eggplants, chopped
½ cup chopped roasted cashew nuts
Procedure:
- Paste: Blend or process all ingredients until smooth.
- Curry: Melt ghee in large saucepan, add paste mixture, stir over medium heat for 2 minutes.
- Stir in tomatoes, coconut cream, and yogurt, bring to boil, reduce heat, simmer, covered, for about 10 minutes.
- Stir in cauliflower, broccoli, mushrooms and eggplants, stir over medium heat for about 4 minutes or until vegetables are just tender.
- Stir in nuts, mix well. Serves 4.
January 30, 2009 · Filed under Chopped Onion, Chopped Tomato, Drained Garbanzo Beans, Grated Parmesan Cheese, Hamburger Helper Mix, How Water, Medium Onion, Medium Tomato, Sliced Zucchini · Tagged Garbanzo Beans, Ground Beef, Hamburger Helper Mix, Italian Beef Salad, Lettuce Leaves, Parmesan Cheese, Pepper, Tomato Onion, Zucchini
Ingredients:
1 lb. ground beef
1 package Hamburger Helper mix for LASAGNA
3-3/4 cups hot water
1/8 teaspoon pepper
2 small zucchini, sliced (about 2 cups)
1 cup garbanzo beans, drained
1 medium tomato, chopped
1 medium onion, chopped (about ½ cup)
Lettuce leaves
Grated Parmesan cheese
Procedure:
Cook and stir ground beef in 10-inch skillet until brown; drain. Stir in Macaroni. Sauce Mix, water and pepper. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 15 minutes. Uncover and cook 5 minutes longer; cool 5 minutes. Mix zucchini, garbanzo beans, tomato, onion and dressing in large bowl; toss with ground beef mixture. Serve immediately or, if desired, covered and refrigerate until chilled, at least 4 hours. Serve on lettuce leaves with cheese.
January 22, 2009 · Filed under Medium Onion, Sliced Carrot, Sliced Celery, Sliced Pechay Baguio, Sliced Sincamas · Tagged Breadcrumbs, Carrot, Celery, Chicharo, Clack Pepper, Corn Oil, Cornstarch, Delightful Vege Dish, Garlic, Onion, Pechay Baguio, Quail Eggs, Sincamas, Tengang Daga
Ingredients:
12 pcs quail eggs
2 pcs egg, beaten
6 tbsp breadcrumbs
2 tbsp corn oil
2 segments garlic
½ cup chicharo (50 gms)
1 pc carrot, sliced
1 pc onion, medium
¼ k pechay Baguio, sliced
¼ cup celery, sliced
3-4 pcs tengang daga (optional)
2 pcs sincamas, sliced (250 gms)
1 tbsp cornstarch, diluted with water
dash black pepper
Procedure:
- Fry a little and set aside.
- Sauté garlic and onion just enough to soften.
- Add all vegetables together or cook until tender crisp
- Add quail eggs.
Photo courtesy: flickr
January 19, 2009 · Filed under Canned Mushroom, Fresh Tomatoes, Freshly Ground Pepper, Greasing Pan, Medium Green Peper, Medium Onion, Sliced Eggplant · Tagged Breadcrumbs, Cooking Oil, Corn Oil, Creole Eggplant, Eggplant, Green Pepper, Ground Pepper, Mushroom, Onion, Tomatoes
Ingredient:
3 pcs eggplant (talong), sliced
½ cup breadcrumbs
1-1/2 tsp cooking oil for greasing pan
dash ground pepper
Procedure:
- Parboil eggplant for 10 minutes.
- Put a layer of eggplant in the bottom of a casserole, then a layer of sauce, alternating with eggplant and sauce.
- Continue until all eggplants are used, finished with a layer of sauce.
- Sprinkle seasoned breadcrumbs over top and bake in a greased pan at 3500F for 30 minutes or until bubbling.
Creole Sauce
2 tbsp corn oil
1 pc onion, medium
1 pc green pepper, medium
3 pcs mushroom, canned
4-5 pcs fresh tomatoes
dash freshly ground pepper
Procedure:
- Cook onion, green pepper and mushroom in corn oil over low heat for 5 minute.
- Add chopped tomatoes and seasonings and simmer until sauce is thick.
Photo courtesy: static.flickr
January 13, 2009 · Filed under Chopped Onion, Medium Green Pepper, Medium Onion, Shredded Cabbage, Small Cabbage, Small Carrot, Strips Green Pepper · Tagged Black Pepper, Cabbage, Carrot, Coleslaw with Green Pepper, Green Pepper, Onion, Sugar Vinegar Corn Oil
Ingredient:
¼ cup sugar
½ cup vinegar
1 tbsp corn oil
dash black pepper (ground)
1 head cabbage, small, shredded
1 pc onion, medium, chopped
1 pc carrot, small
2 pcs green pepper, medium, strips
Procedure:
- Combine sugar, vinegar, oil and black pepper and pour over cabbage, onion, carrot and green pepper in a bowl.
- Cover and let stand for several hours before serving.
Photo courtesy: photobucket
January 8, 2009 · Filed under Flowerette Design Carrots, Flowerettes Cauliflower, Medium Onion, Sliced Celery, Strips Pork Lean, Strips Red Pepper · Tagged Carrots, Cauliflower, Cauliflower/Chicharo Saute, Celery, Chicharo, Corn Oil, Garlic, Onion, Pepper, Pork Lean, Red Pepper, Salt
Ingredients:
½ k cauliflower, cut into flowerettes
3 segments garlic
1 pc onion, medium
½ tsp corn oil
100 gms pork lean, strips
1 pc carrots, cut into flowerette design
½ cup chicharo
2 pcs red pepper strips
1 stalk celery, sliced
¼ tsp salt
dash pepper
Procedure:
- Separate each flowetette of cauliflower and soak in water with salt.
- Sauté garlic and onion in hearted oil.
- Add pork lean strips and cook until tender.
- Then add together all other vegetables and cover while cooking for 5 minutes.
- Adjust seasonings.
Per Serving:
5 gm fats; 10 mg cholesterol; 113 mg sodium; 80 cal calories; 5 gm carbohydrates; 8 gm protein
January 3, 2009 · Filed under Canned Mushroom, Chopped Mushroom, Chopped Onion, Chopped Parsley, Chopped Tomato, Ground Beef, Medium Eggplant, Medium Onion · Tagged Baked Stuffed Eggplant, Basil, Beef, Black Pepper, Canned Mushroom, Eggplant, Margarine, Oatmel, Onion, Parsley, Tomato
Ingredients:
6 pcs eggplant, medium
1 pcs onion, medium, chopped
3 pcs canned mushroom, chooped
dash black pepper
dash basil
100 gms beef, ground,
2 tbsp margarine
4 pcs tomato, chopped
¼ cup oatmeal
2 tbsp parsley, chopped
Procedure:
- Wash eggplant and cut in half lengthwise.
- Dice the pulp.
- Sauté the onions, mushrooms, seasonings and meat in the margarine.
- Stir in the tomato, chopped oatmeal and eggplant pulp.
- Cook until meat is slightly done.
- Spoon meat mixture into the eggplant shell and place in an oiled ver dish and bake 3500F for 20-30 minutes
- Garnish with parsley
Per Serving:
8 gm fats, 15 mg cholesterol, 2 mg sodium, 92 cal calories, 11 gm carbohydrates, 5 gm protein.
Photo courtesy: grouprecipes
January 2, 2009 · Filed under Chopped Green Pepper, Diced Pimiento, Frozen Asparagus Spears, Medium Onion · Tagged Asparagus Par Excellence, Green Pepper, Onion, Parseley, Pimiento
Ingredient:
1 pc onion, medium diced
1 pc green pepper, chopped
Dash ground pepper
¼ cup water
135 gms frozen asparagus spears
1 tbsps pimiento, diced
1 tsp parsley
Procedure:
- Place onion, green pepper, ground pepper and water in a skillet.
- Bring to a boil.
- Cover and simmer for 5 minutes.
- Add asparagus and steam for 5 minutes or until tender crisp.
- Garnish with remaining ingredients.
Per Serving:
Neglible fats, 0 cholesterol, 137 mg sodium, 13 cal calories, 1 gm calories, 1 gm carbohydrateds, 0.4 gm protein
