Onions are an amazing ingredient, equally capable of being spicy, savory, or sweet; I use them in more dishes than any other ingredient. I generally cook with large yellow Spanish onions, at least in part because I find it easier to chop one large onion than three small ones. Purple onions are particularly sweet even
Spicy sauteed vegetables. Recipe Yellow onion, one medium or large Bell peppers, two or three, Portobello mushroom, two or three, Cut the onion, peppers, and mushrooms into long strips, or put them through the Cuisinart slicer disc. Garlic, from half to a complete head Crush and peel the garlic, and cut each clove into two
Why another cookbook? I’m certainly not a world-class cook, and the recipies herein aren’t groundbreaking. However, I’d like to record my current practices, and make them available for reference by interested friends and family members. Vegetarian No meat of any kind is included, not poultry, seafood or the like; however, extensive use is made of