Best Onion Glass Recipes
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Onion Glass Shopping Tips
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.
Onion Glass Cooking Tips
Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.
- 1 (3 pound) beef brisket, trimmed of fat
- 1 medium onion, thinly sliced
- salt and pepper to taste
- 1 (12 fluid ounce) can beer
- 1 (12 ounce) bottle tomato-based chili sauce
- ¾ cup packed brown sugar
Preheat the oven to 325 degrees F (165 degrees C).
Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
- ½ pound Korean dang myun noodles
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons white sugar
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- ¾ cup thinly sliced onions
- 2 carrots, cut into match-stick size pieces
- ½ pound asparagus, thinly sliced
- 3 green onions cut into 1-inch pieces
- ½ cup dried shiitake mushrooms, soaked until soft, then sliced into strips
- 1 tablespoon sesame seeds
- 1 ½ teaspoons sesame oil
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.
Indian Cooking Tips: How To Make Onion Kulcha (Recipe Inside)
Indian curries and Indian breads are inseparable. And while curries have somewhat gotten their due credit, the breads are seldom spoken about with as much intrigue. India boasts of a rich legacy of breads. Every region has multiple varieties of breads. Thick or thin, crispy or loaded, textured or smooth, all these breads not only help elevate our meal experience but also make the fare all the more wholesome.
All breads help elevate our meal experience
Kulcha is typically a leavened bread which could be both stuffed or plain. Sometimes it could be made without yeast too. There are many different kinds of kulchas in and around the country. From Amritsari kulcha to Delhi ka kulcha that is served with chana, or Jammu's Kaladi kulcha that is stuffed with creamy kaladi cheese. Did you know there is a popular legend that says kulcha was such a popular bread in erstwhile Hyderabad that it found a place the official flag of the Nizams of Hyderabad? While there are many historians who contest the legend's authenticity, we have to agree that that tale is super enticing.
One of the popular breads hailing from North India is the onion kulcha. Onion kulcha or pyaaz ka kulcha is very popular in parts of Delhi, Harayana, Punjab and Uttar Pradesh. Much like the aloo kulcha, it is also served with a soothing chickpea curry, or dal. You can also serve it with pickle, dahi or chutney since it is so loaded in itself.
To make this kulcha, you need to make the perfect onion stuffing. For which you need to take a bowl, and throw in some chopped onions, green chillies, coriander and mint leaves. Add seasoning and carom seeds. Mix everything well. Now pull out balls from the dough and stuff each ball of dough with a portion of the filling in the middle. Fold up the ball, pinch the edges to seal the dough. Roll out the kulcha with a rolling pin. Place the kulcha on a plate and put it in microwave to grill.
Here is the detailed recipe of onion kulcha.
Try it at home and let us know how you liked it. Don't forget to share the pictures with us.
(This content including advice provides generic information only. It is in no way a substitute for qualified medical opinion. Always consult a specialist or your own doctor for more information. NDTV does not claim responsibility for this information.)
About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.
Onion Relish Recipe
I am born and raised in Chicago and am no stranger to relish. The Chicago dog with its myriad of toppings, including that green relish reminiscent of ectoplasm, is my favorite.
Mr. B. on the other hand detests pickle relish, which is probably his one un-Chicago-like quality, and something I don&rsquot understand.
Must love pickle relish I want to say and am considering putting that on a t-shirt.
He may not like pickle relish but he definitely loves onions so I decided to create a delicious onion relish recipe with red and white onions for him instead.
The hardest part about making this relish is cutting the onions. Cut them in half through the root and then cut into thin slivers. Try to slice uniformly. I often go back and make sure the big pieces from the ends are cut down to the right size.
This recipe is very easy to make and is perfect on top of hot dogs and sausages! I usually add a little mustard but I don&rsquot think it&rsquos really necessary thanks to the delicious tangy flavor the onion relish has.
I have not canned this yet, so I don&rsquot know if it is suitable for canning. I imagine it is and will update here when I&rsquove canned a batch or two.
Eternally craving comfort — but occasionally lazy in the kitchen — I cooked Kay Chun’s smoky tomato carbonara, which suits both needs. Unlike traditional carbonara, her version uses bacon, and adds caramelized tomato paste and sweet cherry tomatoes, which cut through the richness with bright, tangy notes. It’s both familiar and unexpected, and a restaurant-worthy meal that I enjoyed on the couch, in my comfiest clothes. ALEXA WEIBEL
If I could count the layers of magic in Yewande Komolafe’s moqueca, there would be a trillion. Mille-feuille, lasagna and whatever else has layers (Onions? Shrek?) have nothing on this Brazilian seafood stew. As Yewande writes in the recipe’s headnote, there is no substitute for red palm oil’s characteristic floral and savory quality, so don’t skip it. Follow her directions word for word — at least the first time — and taste as you go, if only to appreciate the transformation that takes place in the pot as you reduce the onions, peppers and tomatoes into a jammy bed of concentrated umami. The ingredients in this dish are simple and few, yet the result is absolutely prismatic. ERIC KIM
What to Cook This Weekend
Sam Sifton has menu suggestions for the weekend. There are thousands of ideas for what to cook waiting for you on New York Times Cooking.
There are limitless ways to tweak the classic Martini, from tried-and-true iterations like the 50/50 and Dirty Martini to suspect ’Tinis that combine a spirit with sugary mixers in a stemmed glass. But one of the best variations is also the easiest to make, simply calling for a specific garnish to differentiate it from all other Martinis.
The Gibson is made with gin and dry vermouth and garnished with a pickled onion—not an olive, nor a lemon twist. It’s only a Gibson when that savory onion adorns the glass, adding its umami undertone to the classic cocktail.
The origin behind this drink isn’t entirely clear, but it’s possible that the Gibson was created by San Francisco businessman Walter D.K. Gibson in the late 1800s at the Bohemian Club. The Gibson did first appear in print in the 1908 book, “The World’s Drinks And How To Mix Them” by William Boothby. But then, the Gibson was more known for what it omitted than what it added. During that time, it was customary to add a dash or two of bitters to a Martini. The Gibson was made without bitters, and the necessary onion wasn’t strictly associated with the drink until years later.
Gin is the traditional choice when making Gibsons, but as vodka usurped the gin’s botanical throne through the decades, vodka-laced Gibsons became common. You can choose whichever spirit you prefer. The dry, bracing gin lends more of its own character to the cocktail, while milder vodka takes a back seat to the other components.
One way to really customize this three-part drink is by making your own pickled onions. A common practice in cocktail bars, it’s an easy endeavor. Most recipes simply call for soaking or cooking a handful of cocktail onions in a brine of vinegar, sugar and pickling spices. Making your own onions ensures that your Gibson’s garnish is fresh and crunchy, imbuing the drink with depth and complexity rather than the artificial sweetness often associated with the jarred versions. Once your onions are done, all you need is gin and dry vermouth, and you’re ready to enjoy this underrated classic.
Sweet Vidalia Onion Relish
In an extra large glass mixing bowl, combine chopped onions and shredded cabbage. Dissolve salt into 4 cups of water and pour over onions and cabbage. Allow to soak overnight.
Drain onions and cabbage and set aside.
In a large saucepan add apple cider vinegar and light brown sugar. Stir until brown sugar has dissolved. Add dry mustard, turmeric and remaining 1/2 cup water. Stir together.
Add flour and stir until a thick paste is formed. Whisk in celery seed and mustard seed.
Bring the entire mixture to a boil over medium high heat, making sure to stir constantly to prevent sticking. Once thickened, add the drained cabbage and red bell pepper.
Continue to boil for an additional 5 minutes.
Sterilize jars and lids directly before using for 10 minutes in simmering water or in the dishwasher. Remove one at a time when ready to fill.
While onion relish mixture is still hot, ladle into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings.
Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 15 minutes. Remove from water bath and allow to cool on the counter.
Serving Suggestions: Wonderful mixed into egg, chicken or tuna salad. Add a 1/2 teaspoon to the top of deviled eggs or top your just grilled hamburgers with 1 tablespoon.
1⁄2 rotisserie chicken
1 tbsp extra virgin olive oil
1⁄2 cup finely diced onion
1⁄2 cup finely diced celery
1⁄2 cup finely diced carrot
2 cups low sodium chicken broth
3 cups low sodium vegetable broth
1 tsp kosher salt
1⁄4 cup chopped fresh herbs (your choice)
1 cup cooked brown rice
Remove skin from rotisserie chicken. Pick meat, both white and dark, from the carcass and shred. Reserve 1⁄2 the meat for a future meal.
Heat olive oil over a medium heat in a 4-quart sauce pot. Add the onion, celery, and carrot, and cook until soft, about 5 minutes.
Add the chicken broth, vegetable broth, and salt to the pot and bring to a boil. Turn down the heat and simmer for an additional 10 minutes.
Add the chicken, rice, and the fresh herbs, and simmer for another 5 minutes. Serve hot.
Spicy Galbi Jjim Korean Braised Beef Short Ribs Recipe & VideoIf you are not drooling over the picture, I don’t know what will.
Maeun Galbi Jjim aka spicy galbi jjim is Korean style braised beef short ribs.
I shared traditional style a long ago and recently this spicy version got viral in LA. This restaurant Sun Nong Dan in Korea town LA sells this spicy braised galbi jjim and everyone can’t have it enough!
I, myself went there to eat as well and it was delicious! They actually give an option to put cheese on top, which we did on the half of the spicy galbi jjim.
Oh, man. It was SO GOOD!! They torch the cheese on the table which made a really great show! Loved it!
So today, I’m going to share how to create the spicy galbi jjim at home! It is time consuming dish, because beef short ribs take some time to get soften, BUT very easy to make though. You can play Candy Crush while making it!
You can find this 1” to 1 1/2” thick single beef short ribs from Korean grocery or ask your butcher!The best way to get rid of excess blood and bone bits that we do not want to eat!
Bring enough water to boil that can cover all the beef short ribs in a large pot. Add the beef short ribs.We won’t loose any good flavors, no worries!
Bring water back to boil. it will take about 8 to 10 minutes. No worries, we won’t loose any flavors but excess blood and bone bits that we don’t want to eat! This way the end product will have a such a clean and pure flavors!
Let the water bring back to boil. When it started boiling again, drain the water and beef in a strainer. You could save the broth, but it is filled with beef blood and bone bits, so make sure to strain in a super fine kitchen cloth.Wash one by one, this is how my mama does!
Quickly rinse the pot. Wash the beef one by one under running cold water.Just quickly rinse the pot, no need to wash with soap. It will get dirty again very soon!
Add the clean beef short ribs in the now-clean pot.
Add soy sauce, sugar, soju, gochugaru, maesilaek, black pepper, garlic ginger and water. (I added garlic and ginger at last in the video, because I forgot to add in the begining! lol) You could use regular red pepper flakes, that will work just fine or even Thai chili flakes for extra spiciness!
Mix well, cover and bring it to boil over high heat. Let it hard boil for 30 minutes over high heat then reduce heat to medium and simmer for additional 30 minutes.
Meanwhile, smooth edges of Korean radish and carrot using a knife or vegetable peeler.You could use Yukon gold potato instead of the radish, it will work great!
This step is not necessary for the taste, it’s just for the look. By treating the sharp edge of the vegetables will prevent break down and make the galibijjim looks not as neath.Cut onions into same size as radish and carrots.
I also cut some onions into same size as radish and carrots and soak my dangmyeon in hot water during this time.
I used flat and wide shaped dangmyeon, Korean glass noodles but the shape of the noodles is not too important. In fact, this glass noodle part is optional!
You also could use zero calorie noodles if you want to!
Dangmyeon is Korean sweet potato noodles aka glass noodles. Easy to find at your local Asian grocery or online. Noodle part is absolutely optional, and if you deiced to use them, soak in hot water at least 30 minutes and drain right before use.
Add the radish and carrot into the pot. Stir well until well combined.
Cover and cook additional 30 minutes over medium heat.Finally add onion and glass noodles (if you are using!) Glass noodle is optional!
Then add the onion and soaked glass noodles (if you are using).
Stir well and cook 5 to 10 more minutes or until onions are soften and the noodles are fully cooked.Green onions and chili will wilt a bit by the rest of the heat.
Remove from heat, stir in green onions and chili.Garnish with some sesame seeds and you are done!
Transfer to a serving plate and garnish with sesame seeds. Enjoy with a warm bowl of rice and kimchi!