Make Ahead Oamc Pre Chopped Onions For Sensitive Eyes Recipes

Steps:

• YOU DON'T NEED TO ADD WATER! ALL YOU NEED IS ONIONS! The Zaar wouldn't let me submit the recipe with just one ingredient, so I just put down "water" because it wouldn't alter the nutrition facts, and there will be some residual water in the freezing and thawing processes.
• TOOLS YOU NEED: safety goggles, a very sharp knife that can handle tough foods, a cutting board, a mini food chopper or a standard food processor, and freezer bags. I use gallon-size Hefty One-Zips. OPTIONAL- Allergan tear drops or other natural tears, rubber gloves.
• If you have a food processor, you can probably chop all the onions at once. Me, I use the mini food chopper for this. It looks like a tiny version of a food processor with a blade that rotates. You can pick them up for $10-15 at most department stores, a very nifty must-have for urban foodies with limited space and budgets who lack a dishwasher. Safety goggles are also integral because though you may look silly doing this, it's worth it to avoid that horrid burning pain. Swim goggles also work in a pinch! Onto the process:.
• Put on the goggles to prevent getting eye burn.
• Lay the onions out on the cutting board. With the sharp knife, cut the ends off of each onion and peel each one. This step can be a pain, which is why the rubber gloves are an optional tool because if you have cuts on your hands the onion can burn.
• If you use a strong food processor, you can just throw the peeled onions in and pulse until they are chopped to the consistency you like. Store in the freezer bags, making sure you label it with the date you packed it. I use a gallon size bag for this amount of onions, sometimes two gallon-size bags.
• Use the tear drops in case the goggles slip or you feel any burning after cleanup!
• If you use the mini food chopper, cut the onions into pieces that will fit in the chopper's cup, then pulse until chopped, and repeat until you use up all the onion pieces, spooning the chopped onion out into the freezer bags.
• If you're cooking with onions the same or next day, put some aside (see next step for amounts.).
• When a recipe calls for a "small onion", I use 1/4 cup. If it calls for a "regular" onion, 1/3 cup. "Large" onion = 1/2 cup. Otherwise, just follow what the recipe says for the amount of chopped onion if they give you an actual measurement.
• FOR FUTURE USE AFTER FROZEN: Simply open the freezer bag and measure out what you need with the cups or spoons. You may need to add just a wee bit extra to make up for frost crystals taking up space. You can thaw it out over a couple hours or overnight, but I prefer to microwave for about 30 seconds then blot off the excess frost and water.
• The onion usually lasts indefinitely once frozen, but I find that after about 6-7 months it starts to lose potency from freezerburn. This is why it's important to label the bags with the dates you packed them.
• This method will work for any kind of bulbous onion, I do this with shallots and white onions the most often every few months.

Steps:

• Combine avocado, lime juice, and garlic salt.
• Cut cherry tomatoes in half, discard seeds.
• Fill with avocado mixture and place olive on top to look like a pupil.

Steps:

• heat oil in a deep large skillet.
• add pork, onions, garlic and cumin, stir, cook until browned.
• add flour, cook 2 minutes, stirring.
• add broth, and hominy, stirring until well blended, lower to simmer, cook 20 minutes uncovered, until thickened.
• stir in cilantro and jalapeno, simmer for a few more minutes.
• season to taste with salt& pepper.

Steps:

• Place all ingredients in blender or food processor and blend on high until smooth and creamy.
• Store in an airtight container.
• To use: Gently massage into your skin; rinse well with tepid water and pat dry.
• Optionally add 1-2 drops tincture of benzoin as a preservative if desired.

Steps:

• Mix cracker crumbs, ground beef, onion, egg, salt, pepper, and 1/2 can of tomato sauce in large bowl.
• Divide into two small or one large loaf pan.
• Pat mixture into loaf pans evenly.
• Go wash your nasty hands, ewww!
• Cover top of each loaf with rest of tomato sauce (you may use ketchup as well, if so you will only need a small can of tomato sauce. My family doesn't like the sweetness of ketchup in this dish.).
• Cover with heavy duty foil, label, and freeze.
• When ready to make, thaw loaves completely.
• Preheat oven to 350 degrees F.
• Bake thawed loaves 1-1/2 hours (depends on if you are using the large or smaller ones.).
• Enjoy!

Steps:

• Combine first 5 ingredients; rub onto all sides of steaks.
• Pour oil into a large nonstick skillet; place over medium heat until hot. Add steaks, and cook 10 to 14 minutes or to desired degree of doneness, turning once. Sprinkle with lemon juice; top with cheese and olives.
• Note: I will probably grill the steak. I will brush each steak with olive oil and then rub both sides with the rub. Grill to your liking, then sprinkle with lemon juice, feta cheese and olives.

Steps:

• Mash avocado with fork in medium bowl.
• Stir in jalapeño, lime juice, and garlic salt.
• Cut off top 1/3 of each tomato.
• With serrated spoon, scoop out seeds; discard.
• Fill tomatoes with 1 rounded teaspoonful avocado mixture.
• Center olive half in each tomato to resemble the pupil of an eye.

Steps:

• Preheat oven to 200 degrees farenheit.
• Unwrap Hugs and place them on a cookie sheet.
• Line it with waxed or parchment paper for best results.
• Place a pretzel around the hug.
• Don't worry if it doesn't drop to the base of the hug.
• Bake for approximately three and a half minutes.
• Immediately place an M&M in the center of the Hug and press down slightly to flatten.
• Cool.
• I also place them in refrigerator to speed the set up process.