“This is a great way to concentrate the flavors of the tomato, and if you want to blister the skin, broil for 3 minutes at the end.”
- black pepper
- kosher salt
- olive oil
- plum tomatoes
- Makes 12 tomatoes.
“I am deeply, madly in love with onions. Caramelizing them adds another dimension of richness that further enhances their many uses. Caramelized onions can be used as a stuffing for ravioli, swirled into risotto, or simply used as a condiment to accompany almost any roasted meat or vegetable.
You can substitute leeks for a somewhat different but equally delicious flavor.”
- vegetable or canola oil
- unsalted butter
- Makes about 1 1/2 to 2 cups
“The sweetness of roasted red onions is further enhanced by the combination of balsamic vinegar and sugar. I particularly like this Asian-influenced sweet and sour agro dolce.
We use these as a condiment on steak and burgers or placed on top of goat or Gorgonzola cheese on toast.”
- Roasted Red Onions
- sugard
- balsamic vinegar
- Makes about 1 1/2 to 2 cups
- white cake mix
- vegetable oil
- eggs
- 7-Up or club soda
- instant pistachio pudding
- coconut
This was tasty, Jared agrees. Server with hearty, rustic, crusty bread.
- olive oil
- beef stew meat
- beef broth
- red wine vinegar
- tomato paste
- sugar
- dried thyme
- Worcestershire sauce
- bay leaves
- butter
- Salt and Pepper
A Diane Chase original
- chopped onion
- eggs
- milk
- garlic powder
- onion powder
- ground sage
- paprika
- poultry seasoning
- Salt and pepper to taste
- tortilla
- chili powder
- cumin
- salsa
- wedge fresh organic lime
- Extra Virgin Olive Oil
- red pepper flakes
- Wild Oats Organic Funghi Pasta Sauce
- dark brown sugar
- salt
- black pepper
- chopped fresh or 1 teaspoon dried rubbed sage
- cream of celery soup
- water
- cresent rolls