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(15 ml) olive oil. 1 chopped, medium size onion.
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Recipe by Jane Baxter Adapted from mamtaskitchen.com Serves 4 2 medium size onions, peeled and roughly chopped 1cm piece of ginger, peeled 2-3 garlicloveses (optional), peeled 2 medium tomatoes, finely chopped or 200g tinned tomatoes.
Step Two - Preparing the Meat 1. Chop up 2 x small-medium size onions.
BRUCE PETERSON'S EMERGENCY CHILI 1 pound lean ground beef 1 medium-size onion, chopped or sliced real thin 1/4 teaspoon garlic powder 8-ounce can unseasoned tomato sauce 15-ounce can Mexican-style stewed tomatoes 15-ounce can red beans 1 large bag corn chips 1/2 case yer favorite beer.
Chop one medium sized tomato and one medium sized onion.
Slice one medium sized onion (optional).
The perfect gluten-free alternative to the classic snack! 1 quart sized container of mushrooms (baby portobello or white) 1 cup quinoa 1/2 medium sized red onion 2 medium sized carrots 4 cloves of garlic 1 small bunch of parsley Salt (pink himalayan or sea salt) Black pepper Coconut oil.
Add 3 medium size chopped white onions and 1 tbsp. of crushed red pepper, cook till transparent.
Cut another medium-sized onion into slices.
Three-Onion Potato Salad Total time: 40 minutes Salt 1 medium-size red onion, peeled and sliced paper thin 2 pounds medium-size Yukon Gold potatoes, peeled and quartered Freshly ground black pepper to taste 1/3 cup red-wine vinegar 2 tablespoons finely minced shallots 2 tablespoons Dijon mustard 2/3 cup extra-virgin olive oil 3 tablespoons finely minced chives.
Corn and Chanterelle Salad Total time: 30 minutes 6 ears corn on the cob 1/2 pound small exotic mushrooms, preferably chanterelle 8 tablespoons extra-virgin olive oil 1 medium-size red onion, sliced thin 4 tablespoons sherry vinegar Salt and freshly ground black pepper 2 bunches fresh arugula, rinsed, dried and stems removed 1 1/2 ounces Parmigiano-Reggiano, in thin shavings.
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