PAN-FRIED LINGUICA AND ONIONS
Make and share this Pan-Fried Linguica and Onions recipe from Food.com.
Provided by momaphet
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a hot sauté pan, add the lard and melt. Add the onions, season with salt & pepper. Cook over medium heat until they start to caramelize about 4-5 minutes, stirring frequently to avoid burning.
- Add in the linguica and heat until the linguica is cooked all the way through and the skin casing is just beginning to burst, 6-8 minutes.
- Transfer to platter and serve.
Nutrition Facts : Calories 84.4, Fat 8.6, SaturatedFat 3.4, Cholesterol 8.1, Sodium 0.7, Carbohydrate 1.7, Fiber 0.3, Sugar 0.8, Protein 0.2
FRIED ONIONS
Steps:
- Slice onion as thinly as possible, more like a shave than a cut, across width. (You may need to use a meat slicer or food processor fitted with a 1 millimeter blade to slice it this fine.)
- Heat oil in a small skillet. Working in small batches, fry onions, constantly shaking the pan, just until crispy and golden, about 3 minutes. Remove onions with tongs or a slotted spoon and drain on paper towels.
PAN-FRIED ONION DIP
Steps:
- Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.
- Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.
PAN-SEARED STEAK AND ONIONS
Usually cooked over an open fire in an iron skillet; this stove-top seared steak with bourbon-flavored onions is excellent eaten with sourdough bread. Sourdough, developed during the gold rush years, was made with a yeast started of flour mixed with water until it fermented and soured.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside.
- Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm.
- Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak.
- To serve, cut the steak into 1/4-inch-thick slices and top with the onions.
FRIED VIDALIA ONION
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in a deep-fryer to 350 degrees F.
- Whisk together the egg and the milk in a medium sized bowl.
- In a separate bowl combine the flour, salt, peppers, oregano, thyme, and cumin.
- Slice 1/2-an inch off the top of the onion and the bottom of the onion. Slice the onion in half, about 3/4-of the way down without slicing all the way through. Slice into quarters, then into 1/8s. Repeat this until you have cut the onion into 14 sections. Spread the "petals" of the onion apart and dip the onion in the milk mixture. Then coat it liberally with the dry ingredients. Separate the "petals" and sprinkle the dry coating between them.
- Place the battered onion in the hot oil and fry until golden brown, about 10 minutes. Remove to a paper towel lined sheet tray and season with salt and pepper.
- In a small bowl, combine ingredients and whisk together. Season with salt and pepper, to taste. Serve with Fried Vidalia Onion.
PORTUGUESE SAUSAGE SANDWICHES WITH PEPPERS, ONIONS, AND OLIVES
Categories Sandwich Olive Onion Sauté Quick & Easy Lunch Sausage Bell Pepper Red Wine Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in large skillet over medium-high heat. Add onions and sauté until soft, about 5 minutes. Add peppers and sauté until lightly browned, about 6 minutes. Sprinkle mixture with sugar and paprika and sauté 1 minute. Using slotted spoon, transfer mixture to plate; leave drippings in skillet.
- Add remaining 1 tablespoon oil to drippings in skillet. Add sausage and cook over medium heat until browned and heated through, turning occasionally, about 5 minutes. Transfer sausage to plate with pepper mixture.
- Add wine to skillet; boil until reduced by half, scraping up browned bits, about 3 minutes. Return sausage and pepper mixture to skillet; stir in olives. Cook until heated through, about 2 minutes.
- Place baguette quarters on each of 4 plates; fill with sausage mixture, spooning juices over each, and serve.
UNCLE BILL'S FRIED POTATOES AND ONIONS
I remember my Grandmother making this marvelous dish over 65 years ago. We were the only vegetarians in our family and therefore Grandma cooked just to please me. A very easy, simple but tasty side dish. Young potatoes are especially good.
Provided by William Uncle Bill
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and slice potatoes about 1/8 inch thick or thinner.
- Slice onion thinly.
- In a large frying pan on medium-high heat, melt butter, add olive oil.
- Add sliced potatoes and onions, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter.
- Sprinkle with granulated garlic powder, dried dill weed, salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally.
- Serve hot with your meal.
- Note: You may use 2 or 3 large garlic cloves (chopped small), instead of granulated garlic powder. Add to the potatoes after the first 10 minutes of cooking time.
BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!
This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.
Provided by Robert M. Catalano
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.
Nutrition Facts : Calories 724.2 calories, Carbohydrate 27.3 g, Cholesterol 89.3 mg, Fat 50 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 16 g, Sodium 2249 mg, Sugar 10.3 g
PAN FRIED ONIONS & MUSHROOMS
Make and share this Pan Fried Onions & Mushrooms recipe from Food.com.
Provided by Bergy
Categories Onions
Time 30m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Lightly spray a skillet with Pam.
- Add onions and Mushrooms cook over medium heat stirring frequently for apprx 20 minutes or until the onions & mushrooms are golden.
- Add vermouth and stir to get all the brown off the bottom of the pan.
- Season with salt & pepper.
Nutrition Facts : Calories 79.5, Fat 0.5, SaturatedFat 0.1, Sodium 10.5, Carbohydrate 14.2, Fiber 3, Sugar 6.9, Protein 4.6
EASY FRIED POTATOES & ONIONS
This is so good. My grandmother was from Ireland and she used to make this dish all the time. When I make it, it always reminds me of her. I hope you enjoy it :)
Provided by Moonlightlady
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil and butter in a skillet. Add the onions and cook until soft and lightly browned. Remove the onions from the pan and reserve.
- Slice the potatoes into 1/4 inch slices. Add them to the hot pan and brown on both sides.
- Return the onion to the pan, toss and season. Serve warm.
SKILLET LINGUICA WITH PASTA
This recipe from The Azorean Greenbean website, dedicated to preserving Azorean cooking, is a dish that was served in the childhood home of the blogger.
Provided by PanNan
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large deep skillet over medium-high heat add olive oil and sauté the onions until soft and translucent.
- Add the sausage, salt and pepper and sauté together for another 5 minutes.
- Add the chopped garlic and stir in for a minute.
- Add in the remaining ingredients of diced tomatoes, chicken broth, water, hot pepper sauce, salt and pepper, and uncooked pasta.
- Stir everything together and bring to a boil, cover the skillet and reduce the heat to a slow simmer. Cook for 15 - 20 minutes until the pasta is cooked and the liquid is absorbed.
- Taste and adjust seasoning to taste if needed.
- Remove skillet from heat and leave covered until ready to serve.
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