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Onions are peeled and sliced into thin rings, while bacon is cut into cubes. Vegetable oil is heated in a frying pan, and the bacon cubes are cooked until crispy. Once the bacon is crisp, the sliced onions are added to the pan. The heat is then reduced to low or medium, allowing the onions to cook until translucent. [3]
Add onion and garlic and cook, stirring, until onion is translucent, 4 to 5 minutes. Add tomato sauce, soup, cream, and one-third of cheese. Bring to a simmer and cook, adding 1/2 to 1 cup pasta ...
Cook onion and garlic, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add tomatoes, mayonnaise, pickles, ketchup, Worcestershire, mustard, and 1 cup water; season with ...
Add onion; cook, stirring occasionally, until almost translucent, about 5 minutes. Add ground beef; cook, breaking up ground beef into small pieces using a wooden spoon, until browned, about 5 ...
Sweating is often a preliminary step to further cooking in liquid; [1] onions, in particular, are often sweated before including in a stew. [ a ] This differs from sautéing in that sweating is done over a much lower heat, [ 2 ] sometimes with salt added to help draw moisture away, and making sure that little or no browning takes place.
The starchy long-grain Carolina rice that is used in this meal must be washed well and cooked in bacon fat with onions until the grains are translucent before it is simmered with the parboiled black-eyed peas or Sea Island red peas and some chopped ham, ham hock or pork sausage.
Add the turmeric powder and garlic and cook for an additional 30 seconds, stirring. Add in the broth, sweet potatoes, pears, and salt and stir well. Add in the sweetener.
Cook onions with 1 tsp salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove rajas from heat. Reserve 1/2 cup rajas for topping. Make gratin: Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish.