Four chopped green onions will give you around 1/2 cup, although it would greatly depend on the thickness and length of the green onions. And by "green onions", we will assume you are referring to the long, thin onions, also referred to as scallions or spring onions.
It depends on the size, but about 3 grams
Depending on the type of pepper you are grilling, the times may vary of course but the most common grilled peppers are bell peppers. Brushed lightly with olive oil on a HOT grill- Skin-side done = 3-8 minutes depending on your grill (look for the skin start to blister) Once flipped and flesh side is on the grill = 2-4 minutes and your all done. The Pepper will become soft and break apart VERY easily is overcooked... Good Luck!
If the peppers have formed, and are green, wait awhile - they turn yellow as they ripen (and if left on the plant long enough, they'll usually turn red, too).
The name of the founder of the Big Green Egg charcoal grill is Ed Fisher. This grill has been known to be found by archeologists a long time ago. It seems people have used this design for years.
Young onions, also known as green onions or scallions, have a milder flavor, thinner skin, and long green tops. Mature onions have a stronger flavor, thicker skin, and develop several layers of rings as they grow.
Well, first of all, dehydration is the process of removing all liquid from the subject, and green onions are a long, thin, green and hollow plant that is popular to use in, say, Chinese soups, such as miso soup, wanton soup, and others. The onions are usually chopped into small rings that are then sprinkled over the food of choice.
No. Tomato sauce is healthy, as long as it is not significantly salted. It should contain onions, garlic, and peppers for maximum benefit to the cardiac patient.
Yes - as long as a word describes something, it is an adjective. "Green" can describe grass, a shirt, a book cover, peppers, etc., so yes, it is an adjective.
It depends on the ripeness and also the birghtness of the bell pepper.
In the U.S. the term sweet pepper covers a wide variety of mild peppers that, like the chile, belong to the capsicum family. The best known sweet peppers are bell peppers, named for their bell-like shape. They have a mild, sweet flavor and crisp juicy flesh. When young most bell peppers are a rich, bright green, but there are also yellow, orange, purple, red and brown bell peppers. Red bell peppers are green bell peppers that have ripened longer and are very sweet. The red heart-shaped pimiento is another popular sweet pepper. Pimientos are the familiar red stuffing found in green olives. Other sweet pepper varieties include cachucha, European sweet, bull horn (thin, curved and green); Cubanelle (long, tapered, yellow to red); and sweet banana pepper (long, yellow, banana-shaped). The dried sweet pepper flakes can be purchased at many places online.
Onions do not have leaves; instead, they have long, slender, hollow green stems that grow above ground. The edible portion of the onion plant develops underground as layers of bulb scales.