It is a good and healthy sandwich recipe that serves best with some freshly
chopped onion slices along with its unique filling -
A tomato based thick gravy is made with the help of onion paste and
chopped onion slices.
1 (8 ounce) package cream cheese, softened 1 1/2 tablespoons Italian seasoning 1 cup shredded mozzarella cheese 1 cup grated parmesan cheese 1 cup marinara sauce 1/4 cup
chopped onion sliced pepperoni
Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup
chopped cabbage 2
onions,
chopped 1 green (or slightly ripe) mango,
sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and
chopped 2 chayotes, peeled and
chopped (or substitute hubbard squash) 1 cup cooked navy beans
Serve with
sliced or
chopped onions and pinto beans on the side.
1/2 cup dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only —
sliced 1 bunch rainbow chard — leaves separated from stems, stems
chopped, leaves torn into bite - size pieces
Place a
slice of
onion on each
chop.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2
onions,
sliced 2 tomatoes,
chopped 2 green
onions,
chopped 2 fresh habanero chiles, seeds and stems removed,
chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
4 (1 1/2 - pound) hard - shell lobsters 8 pounds steamer (soft - shell) clams, divided into two - pound servings and placed in cheesecloth bags 4 ears fresh sweet corn, shucked and cut in half 4 medium Red Bliss potatoes, halved 4 medium sweet
onions (Vidalia, Walla - Walla, or Maui), peeled and halved 4 (6 - inch) links sausage, bias
sliced into 2 - to 2 1/2 - inch pieces Sea water Rockweed (two five - gallon buckets should do) 1 pound drawn butter (for the lobster and clams), recipe follows Grilled lemon halves, for serving, recipe follows
Chopped parsley (for garnish)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow
onion, small dice 4 medium cloves garlic, thinly
sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Cut potatoes and
onion into even sized chunks or
slices, toss with minced garlic and olive oil, a few
chopped fresh herbs if desired, and seal foil tightly.
Salad 1 1/2 c
chopped baby spinach 1 1/2 c
chopped romaine lettuce 3
slices prosciutto,
chopped 1/2 c mandarin orange segments 1/3 c
sliced strawberries 2 tbsp
chopped red
onion
2C Cooked + cooled quinoa (approx 1 / 2C dry) 3 / 4C
Chopped celery 1 / 2C Raisins 4 Green
onions, thinly
sliced 1 1/2 C / 1 Can Cooked chickpeas 1 Medium mango, cubed 1 / 3C
Chopped, toasted almonds
romaine lettuce,
chopped fresh or frozen corn kernels black beans red
onion, thinly
sliced cheddar, grated tomato,
chopped cilantro,
chopped black olives,
sliced (optional) tortilla chips, crushed (optional) chicken breast barbecue sauce
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red
Onions, cut into wedges 2 Cloves of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of
Chopped Parsley
2 15 - ounce cans black beans, rinsed, drained 1 cup 1 / 3 - inch diced peeled jicama 1 cup 1 / 3 - inch diced tomato 1/3 cup thinly
sliced green
onions 1/3 cup
chopped fresh cilantro
6
slices bacon, finely
chopped 1/2 cup
chopped onion 1 large leek, finely
chopped 4 stocks celery,
chopped 3 fresh sage leaves 1/4 cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2 tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog buns
You can also garnish with any of the following if you like:
Chopped fresh cilantro Thinly
sliced scallion or green
onion Basil chiffonade (or Thai basil if you can find it)
The sesame ginger chicken
chopped salad meal prep bowls are perfection topped with green
onion slivers, sesame seeds, and
sliced almond pieces.
2 tablespoons unsalted butter 2 garlic cloves,
chopped 2 leeks, including light green parts,
sliced and thoroughly rinsed 1 celery stalk, diced 1 small
onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon chili powder 1/4 cup
chopped cilantro 4
slices Pepperjack cheese
sliced red
onion jalapeno peppers
sliced avocado 4 hamburger rolls
Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly
sliced 1 large
onion, finely
chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely
chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso paste, or more to taste
It's a savory pie with a beautiful golden brown crust and inside
slices of ham are layered with eggs,
chopped green
onions, grated parmesan cheese and lightly spiced with crushed red pepper, along with salt and pepper.
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red
onions, thinly
sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly
sliced 5g 1 tsp fresh rosemary leaves,
chopped 1/2 tsp sea salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea salt to serve, optional.
-2 medium beets, peeled and cut into paper thin
slices -1 small red
onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly
chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small
onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of
chopped fresh parsley (Mimi used veal instead of pork, she used pearl
onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1
onion,
chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Chop the
onion, tomato and chilly into thin
slices.
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely
chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red
onion, thinly
sliced into rings -3 jalapeños,
sliced - honey - Slider buns
-- 1/2 cup grated raw mangoes - 2 tbsp
chopped garlic - 1/4 cup thinly
sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp
chopped green chili - 2 tbsp finely
chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fry
Ingredients -3 tablespoons of butter -5 cups of thinly
sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon,
chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock - Salt and pepper to taste -1 baguette,
sliced - equal parts of grated parmesan and Swiss cheese.
2 medium English cucumbers,
sliced 3/4 cup thinly
sliced red
onion 1/4 cup
chopped cilantro (or mint) 1/4 cup rice vinegar 1 1/2 Tbsp.
Ingredients: 10
slices of soft, white bread / 3/4 C
chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C
chopped onion / 1/4 C each, seeded and
chopped green and red bell pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
3 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4 cup green
onions, thinly
sliced 4 ounces crumbled feta cheese 1/4 cup
chopped fresh parsley
Ingredients Shanks - lamb shanks (1 for each person)- 1 yellow
onion, roughly
chopped - 4 carrots,
sliced - 6 garlic cloves, minced - a few springs of thyme - 1 tablespoon of beef base (we used Better than Buillon)- 3/4 bottle of red wine
Top with quinoa,
sliced chicken, grape tomaotoes, red
onion,
sliced or cubed avocado, drizzle generously with avocado dressing and finish the salad with
chopped cilantro.
FOR LAMB MEATBALLS (KEFTA) 2
slices firm white sandwich bread, torn into small pieces 1 small
onion, finely
chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely
chopped (omitted because I forgot to buy them!)
Slice the green
onions, and
chop the apple, pepper, and celery into small pieces.
Shrimp 2 Tbsp olive oil 6
slices Canadian bacon (3 oz),
sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med
onion,
chopped 1 red bell pepper,
chopped 1 clove garlic, minced 1 1/2 tsp
chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green
onions, thinly
sliced / several sprigs of
chopped fresh cilantro / 1 large ripe avocado, peeled and
chopped into cubes / wedge of fresh lime
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green
onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli,
chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro,
chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
Chop a small amount of tomatoes and
onions to top your lettuce and
slice up your desired amount of avocado.
INGREDIENTS 1 small
onion,
chopped 8 oz
sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1 tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup dry white wine such as chardonnay 4 cups beef broth 2 cups of...
2 cups couscous, cooked according to package directions (I used whole wheat) 1/2 cup currants 1/2 cup
sliced almonds, toasted 1/4 cup fresh parsley,
chopped 3 green
onions, thinly
sliced (or a shallot, minced) 1/4 cup extra virgin olive oil 2 Tbsp.
1 1/2 pounds carrots, peeled and
sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red
onion, thinly
sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste
chopped fresh cilantro
2 tablespoons extra virgin olive oil 1 medium
onion, thinly
sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce,
chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers,
sliced 1/4 white
onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
What I had in mind were simple cocktail snacks, and the menu included tomato and
onion bruschetta; carrot and celery sticks with a delicious cream cheese dip; cheese and salami; and finally, for the star of the meal, homemade scones topped with
slices of ham and cheese, and finished with cream cheese and freshly
chopped chives.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow
onion,
sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup
sliced mushrooms 1 green bell pepper,
sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup parsley,
chopped salt and pepper to taste