Skillet Asparagus With Caramelized Onions And Walnuts Recipes

Steps:

• Melt 1/2 of the ghee in a nonstick skillet over medium-low heat. Add onion; spread out into a thin layer. Cook, stirring occasionally, until soft and beginning to brown, 8 to 10 minutes. Reduce heat if it's browning too quickly; do not allow to burn. Add garlic; cook and stir until fragrant, about 1 minute. Stir in vinegar.
• Transfer onion-garlic mixture to a bowl; season with salt and pepper. Wipe out skillet and melt the remaining ghee over medium-low heat. Add walnut pieces and stir until crisp and lightly toasted, about 3 minutes. Remove from pan and set aside.
• Add asparagus to the same skillet and increase heat to medium-high. Cook, stirring frequently, until bright green, tender, but still crunchy, 10 to 12 minutes. Season with salt and pepper. Plate asparagus, add onion mixture, and garnish with walnuts.

Steps:

• In a large skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm. , In the same pan, stir-fry the red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is crisp-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; toss to coat.

Steps:

• Cook pasta in plenty of salted boiling water according to the package directions. Three (3) minutes before the pasta is done, add the asparagus. Drain.
• Meanwhile, over medium heat, toast the walnuts in a large dry skillet until they are aromatic and lightly browned. CAREFUL not to burn. About 2 minutes. Transfer to a bowl to cool. Once cooled, either leave halved or do a rough chop but leave some big pieces.
• Over medium heat, heat 2 T of olive oil in a large skillet, add onion and cook until onion is softened and translucent, about 7-9 minutes. I prefer to cook longer until they are caramelized.
• Toss the pasta & asparagus with the onion, walnuts and blue cheese. Stir in remaining 1T olive oil. Add salt & pepper, to taste.

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
• Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Steps:

• Remove the pizza dough from the refrigerator 1 hour before you ready to start.
• In a large saute pan over medium low heat add 2 tablespoons of olive oil. Add onions and slowly caramelize until brown and creamy about 20 minutes. Set aside to cool.
• Preheat oven to 500 degrees F.
• Heat the grill over medium-high heat and wipe down with oiled paper towels to create a non-stick surface. On a floured surface, roll out each of the pizza dough into an elongated shape, about 12 by 8-inches and about a 1/2-inch thick. Brush with olive oil and grill on both sides until warmed through and grill marked, about 4 minutes per side. Transfer to a baking sheet.
• In a medium bowl, mix together the mascarpone and blue cheese. Smear the cheese mixture over each of the grill pizza crusts. Place in oven for 2 to 3 minutes until the cheese melts. Remove from oven and transfer to cutting board or platter.
• Top with caramelized onions, toasted walnuts and fresh grapes. Season with a few turns of freshly ground black pepper, drizzle with some more extra-virgin olive oil and top with fresh parsley.

Steps:

• Heat the oil or chicken fat in a large skillet over medium heat; add onion, lower heat and cook approximately 15 minutes, stirring frequently, until caramelized.
• Add the white parts of the scallions and cook for 5 minutes.
• Add the green parts of the scallions to the mixture, remove from heat, and set aside to cool.
• Bring a small pot of water to boil, and add 1 tablespoon coarse salt.
• When it returns to a boil, add the asparagus and blanch for 1 minute.
• Drain and refresh in ice water.
• When asparagus is cool, drain and add to onion mixture.
• Mix the eggs with the farfel in a large skillet, and cook over medium heat, stirring often, to lightly toast and dry out the farfel.
• Stir in the vegetables and half the stock.
• Continue to stir until the liquid is absorbed.
• Add the remaining stock and cook until just juicy.
• Season to taste with salt and pepper.
• Serve immediately.

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water and drain well.
• In a large bowl, whisk together the olive oil, chile paste, anchovy juice and anchovy fillet.
• Add the pasta, top with the grated cheese and toss well, adding enough reserved pasta water to create a sauce. Add the arugula, mint and walnuts, and toss well.

Steps:

• Heat the oil in a large skillet or stockpot over medium heat. Add the onions and a generous seasoning of salt and pepper. Toss to coat well, then cover the pan. Cook, tossing occasionally, until the onions are very soft and are caramel brown all over. After the first 10 minutes or so of cooking, you will have to lower the heat to prevent sticking. The onions need to be cooked slowly over low heat in order to caramelize properly; this will take about 45 minutes. By cooking them covered, you can use less oil to achieve this. Remove the cover from the pan, then add the walnuts. Cook 5 minutes, tossing frequently. Remove the onions from the heat and let cool.
• To make the crust, preheat the oven to 450 degrees. Combine the flour, baking powder, and salt in a large bowl and mix thoroughly. Pour in the beer and mix well. The dough will be sticky. Spread a handful of flour on your work surface and dump the dough onto it. Toss the dough around to coat it with the flour and prevent it from sticking. Knead it 2 or 3 times to make it pliable. Shape the dough into a ball, then divide it in two.
• Grease 2 baking sheets. Use a rolling pin to roll each ball into an 11 or 12 inch circle. Spread half the onion mixture onto each pizza. Sprinkle the crumbled goat cheese all over each pizza. I like to cook one pizza at a time, but you can cook the pizzas on 2 different oven racks and alternate them halfway through the cooking. Bake 12 to 15 minutes, or until golden brown on top or underneath

Steps:

• Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F. Line another baking sheet with parchment.
• Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet. Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through). Prick the pastry inside the border all over with a fork (don't prick the border). Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes. Let cool on the baking sheet for a few minutes. If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down. Let the pastry cool completely on the baking sheet. (The cooled pastry can be wrapped and stored at room temperature for 1 day.)
• Meanwhile, heat the oil in a medium skillet over medium-low heat. Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes. Add the vinegar, and stir until it has been completely absorbed. Remove the skillet from the heat, and let the caramelized onions cool completely. (They can be refrigerated for 1 day.)
• Scatter the fontina all over the pastry within the border. Top with the caramelized onions, figs and walnuts. Sprinkle the whole tart with the feta, thyme and some salt and pepper. Drizzle all over with oil.
• Return the tart on the baking sheet to the oven, putting it on the preheated baking stone. Bake until the fontina melts, 10 to 15 minutes. Drizzle generously with honey, and let cool for a few minutes. Cut into 16 squares, and serve.

Steps:

• Quarter the beets if they are large, if they are small then just cut in half.
• In a large bowl whisk together cider vinegar, Dijon mustard, black pepper and salt.
• In a slow steady stream whisk in 3 tablespoons olive oil whisking continuously until well combined.
• In a large skillet cook the sweet onions in about 3-4 tablespoons olive oil with 1-2 teaspoons sugar until golden brown (about 15-18 minutes) season with salt and pepper to taste.
• Add the cooked beets, browned onions and feta cheese; to the dressing in the bowl; stir gently to combine.
• Sprinkle with toasted walnuts if desired.
• Delicious!

Steps:

• In a large saucepan, bring broth to a boil. Add the wild rice. Reduce heat; cover and simmer for 10 minutes. Add the brown rice; cover and simmer for 45-50 minutes or until rice is tender and liquid is absorbed., In a large skillet over medium heat, cook the onions and brown sugar in butter until golden brown, stirring frequently. Add the cranberries, orange zest and rice; heat through.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
• Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
• Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
• Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.

Steps:

• On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
• Preheat oven to 375°F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights or rice and bake shell 10 minutes more, or until bottom is golden. Leave oven on. Cool shell in pan on a rack.
• Halve squash and scoop out seeds. Lightly brush each cut side with about 1 teaspoon oil and on a baking sheet roast squash, cut sides down, in middle of oven 40 minutes, or until soft.
• While squash is roasting, thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and remaining 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
• Cool squash and scoop out flesh. In a food processor purée squash. Add whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing top.
• In a small skillet melt remaining tablespoon butter and stir in bread crumbs until combined well. Sprinkle bread crumb mixture evenly over filling. Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.

Steps:

• Sprinkle chicken with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Working in 2 batches, add chicken and sauté until cooked through, about 4 minutes. Transfer chicken to bowl. Add onions to skillet and sauté until tender and golden, about 9 minutes. Add coriander, salt, black pepper, and cayenne and sauté 3 minutes. Add cream, walnuts, almonds, and chicken broth; simmer 2 minutes. Remove from heat; cover to keep warm.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return to pot.
• Add sauce, chicken, half of dill, and half of parsley and toss to coat. Transfer to serving bowl. Sprinkle with remaining herbs and serve immediately.

Steps:

• Cook bacon in nonstick skillet 3-5 minutes or until crisp, turning frequently.
• Drain bacon on paper towels.
• Discard drippings from skillet; do not wash skillet.
• Place asparagus in microwaveable casserole or 10x4-inch dish.
• Add water.
• Microwave on high 4-5 minutes or until asparagus is crisp-tender.
• Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp-tender.
• Stir in dressing.
• Drain asparagus; top with sauce and crumbled bacon.

Steps:

• Steam the asparagus spears in a basket-style steamer over boiling water until tender, 5 to 10 minutes. Drain and remove to a serving dish; keep warm.
• Meanwhile, melt half of the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for a minute more.
• Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in the serving dish and sprinkle with remaining cheese.

Steps:

• Melt butter and olive oil in skillet over med heat.
• Add onions stir occasionally, until browned.
• Add salt and pepper and Grand Marnier, cook until alcohol evaporates.
• Remove from heat; set aside.
• Mix sage and goat cheese, reserve some sage to sprinkle over crostini later.
• Toast sliced baguettes.
• Spread goat cheese mixture onto sliced crostini.
• Top with onions.
• Sprinkle with sage.
• Serve at room temperature.
• Enjoy!

Steps:

• Heat 1/4 cup oil in a 12-inch skillet over high heat. Add onions and bay leaf, and cook, stirring frequently, until softened and browned in spots, 12 to 20 minutes. (Reduce heat if the pan starts to scorch.) Lower heat to medium, and stir in coriander, ground cumin, cayenne and 1/4 teaspoon salt; cook 1 more minute. Transfer half the onions to a bowl and reserve (leave the bay leaf in the skillet).
• Add garlic, cumin seeds, pepper and allspice to the skillet, and stir. Cook until fragrant, about 1 minute. Pour in the juice from the canned tomatoes. Use your hands or kitchen scissors to squish or cut the tomatoes into pieces and add to pan. Fill the empty tomato can with water, and pour into the skillet. Add remaining 2 tablespoons oil and remaining 1 teaspoon salt, and bring mixture to a simmer. Simmer until thickened, about 20 minutes. Taste, and add more salt and cayenne if you like. Remove bay leaf.
• As mixture cooks, heat oven to 400 degrees and bring a large pot of salted water to a boil. Cook pasta until just about 2 minutes shy of al dente. Reserve 1 cup pasta water, and drain pasta.
• Stir pasta, reserved pasta water, and parsley into skillet with tomato sauce. Top with reserved browned onions, Cheddar and Parmesan. Transfer to oven and bake until golden and bubbly, 20 to 25 minutes. If you like, you can run the pan under the broil to brown the top, or leave it as is. Let cool slightly, top with more parsley, if desired, and serve with hot sauce, if you like.

Steps:

• Preheat oven to 350 degrees.
• Brown the pheasant in two tablespoons butter in a casserole. Add the orange juice and Madeira or port, salt, pepper and stock. Cover and braise in the oven for 45 minutes or until tender, basting occasionally.
• Meanwhile, trim the celery, cut into one-half-inch slices crossways. Heat the remaining butter in a skillet and add the walnuts and celery. Saute over high heat with salt and pepper to taste, keeping celery crisp.
• Julienne the orange rind and simmer in boiling water until tender (about 45 minutes). Strain and set aside.
• Test the pheasant for doneness and season with salt and pepper. Remove to a heated serving dish. Bring the cooking juices to a boil and reduce (if the sauce is very thin, add a little cornstarch mixed to a smooth paste with water and bring to boil). Season to taste with salt and pepper and pour the sauce around the pheasant and serve with the celery and walnuts scattered on top with the orange rind.

Steps:

• In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

Steps:

• In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes. Transfer to large bowl.
• Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts. Repeat with 1 tablespoon of the margarine and remaining matzo pieces.
• Wipe out skillet; add remaining margarine. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender. Add garlic, thyme, salt and pepper; cook 1 minute. Add mushrooms; cook 4 minutes, until tender. Stir into matzo mixture. Let cool; stir in parsley and eggs. Stuff into Roast Capon recipe #.

Steps:

• Put a large pot of heavily salted water on and let it come to a boil.
• Meanwhile, cook the onions: Heat 1/4 cup oil in a 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until tender and pale golden at the edges, 20 to 25 minutes. Lower heat if the edges start to brown too quickly or raise heat if onions aren't turning golden quickly enough.
• When the water comes to a boil, cook spaghetti according to package directions until just al dente. Reserve 1 cup pasta water; drain pasta.
• Thinly slice 4 garlic cloves, and stir into golden onions, along with red-pepper flakes. Continue to cook until onions are a rich brown, about 10 minutes longer. If the garlic starts to burn, lower the heat.
• Finely grate remaining garlic cloves, and mash into anchovies using the flat side of your knife. Move some of the onion mixture to the side of the pan and add anchovy paste to bare spot in the skillet. Cook paste for 1 minute, then add herbs and olives, stir everything together, and cook another 1 minute.
• Stir in cooked pasta, butter, and salt to taste, tossing to coat pasta. Add pasta water if it looks dry. Serve with a generous squeeze of lemon, and sprinkle with Parmesan and more chile on top, if desired.

Steps:

• Stir pecans in heavy large skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer nuts to small bowl. Melt 1 1/2 tablespoons butter in same skillet over medium heat. Add onion and sauté until golden brown, about 10 minutes. Add half of cloves and sauté 1 minute longer. Season to taste with salt and pepper. Using slotted spoon, transfer onion to plate.
• Melt remaining 1 1/2 tablespoons butter in same skillet over medium-high heat. Sprinkle liver with remaining cloves, salt and pepper. Add liver to skillet and sauté until brown on outside but still pink in center, about 2 minutes per side. Transfer liver to plates. Add balsamic vinegar, pecans and onion to skillet and stir 1 minute. Spoon onion mixture atop liver and serve.

Steps:

• Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plate.
• Heat same skillet over medium and add oil and butter, stirring to combine. Once butter melts, add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add Swiss chard stems and cook, stirring occasionally, until softened, about 2 minutes more. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 1 minute. Add Swiss chard greens, beet greens, vinegar, remaining 1 tsp. salt, and remaining 1/4 tsp. pepper. Cover and cook, stirring occasionally with tongs, until tender, about 3-4 minutes. Uncover and cook 1 minute more. Serve topped with toasted walnuts.

Steps:

• Put a large wide skillet on the stove. Add about 1 inch water, salt it well, cover the skillet, and place over high heat. When water comes to a rapid boil, add asparagus in one layer, cover, and cook for 2 minutes, or just until barely done.
• Drain asparagus and keep warm loosely wrapped in a kitchen towel.
• Return skillet to stovetop over high heat. Add butter and swirl pan, then add chopped sage and sage leaves.
• When butter gets foamy, lightly browned and nutty-smelling, a minute or two, stir in lemon juice and zest and turn the heat to low.
• Put cooked asparagus back in pan and season with salt and pepper. Shake pan gently to coat with butter sauce. Using tongs, transfer asparagus to a large warmed platter. Spoon remaining sauce over asparagus, sprinkle with pistachios and serve.