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Posts Tagged ‘medium onion’

What you need:

1/2 cup butter
1/2 cup flour
1 medium onion, diced small
2 heads of broccoli, just the florets cut off
4 cups chicken stock
4 cups milk
4 cups or 16 oz cheddar cheese
1/4 teaspoon of nutmeg
salt and fresh cracked pepper (go a little heavy on the pepper)

What you do:

place the  broccoli in a saucepan. Add chicken stock and bring to a boil. Cook over medium heat until vegetables are very tender, about 15 –to 20 minutes.

In a large saucepan or soup pot, add butter and onion. Add salt and pepper. Saute over low heat until onions are tender. Add flour and cook for 2 -3 minutes.

Add milk and whisk constantly until mixture starts to come to a boil. Then add chicken stock and vegetables. Add nutmeg. Bring to a simmer and simmer for 10 – 15 minutes. Then remove from heat.

Stir in cheese until melted. Don’t bring to a boil again because it may separate.

Serve hot with crusty bead.

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What you need:

1 (8 ounce) / 230 g  packet angel hair pasta
2 teaspoons olive oil
1 medium onion ( finely chopped )
1 clove garlic, chopped
2 1/2 cups chopped tomatoes
2  boneless chicken breast halves,  cubed and cooked
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
22g Parmesan cheese

What you do:

In a large pot of salted boiling water, cook angel hair pasta until it is al dente, (around 8 to 10 minutes). Drain then set aside.

In a large frying pan, heat the oil over medium-high heat, then Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce.

Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
Toss sauce with hot cooked angel hair pasta to coat.

Serve with Parmesan cheese.

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What you need:

2 medium onion ( peeled and thinly sliced)
2 tbsp vegetable oil
2 tbsp butter
1 tsp sugar
1 tsp balsamic vinegar
750ml beef stock
4 tsp corn flour
4 tsp cold water
Salt and black pepper

What to do:

In a large saucepan melt the oil and butter over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and see through.
Add the sugar and balsamic vinegar to the onions and stir well.

Cover with the lid and continue to cook for a further 5 minutes.
Add the stock and boil gently uncovered for 5 minutes.

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What you need:

6 medium potatoes peeled & diced
336 g corned beef, cut into chunks
1 medium onion, chopped
235 ml beef broth

What you do:

In a large frying pan or a wok,  mix together the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

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