Sweat 2 cups of finely
chopped white onions on top of the ground chicken.
I made a few minor alterations: 2C broth,
chopped white onions, and sharp cheddar.
And no Saint Louisian worth his salt would miss out on the Frito pie, crunchy corn chips topped with saucy baked beans, melted cheddar cheese,
chopped white onions and whatever kind of meat you please (which, let's be serious, is pulled pork).
Something like this - mash ripe avocados with finely
chopped white onions, a minced garlic clove, a squeeze of lime juice, then salt to taste.
For instance, Koulax used all - beef hamburger patties, hand - sliced beefsteak tomatoes, fresh
chopped white onions, dill pickle chips and a special recipe all - beef chili that was made fresh daily.
Combine cream cheese + canned tomatoes +
chopped white onions with BUSH»S Great Northern Chili Beans.
A Yocco's Hot Dog consists of a Hatfield brand hot dog, grilled well - done on a flat - top grill, in a soft steamed hotdog roll with spicy brown mustard,
chopped white onions, and a shmear of Yocco's Chili Sauce.
Add
the chopped white onion to the pot and stir until they're browned.
Place some vermicelli noodles,
chopped white onion, shredded cabbage, green onions, bean sprouts, cilantro and the other Vietnamese herbs in each bowl.
I only had 1 green onion so I added 1/2
chopped white onion and I used 8 garlic cloves.
Savory Sweet Potato Pancakes (Adapted from Diane Sanfilippo's Sweet Potato Pancakes) Ingredients: 1/2 of big sweet potatoes (about 4 cups)-- peeled and finely shredded (I used my food procesorr with shredding disc or you can shred them manually) 4 tsp coconut flour 1 tsp salt 1 tsp black pepper 1 Tbsp garlic powder 1/2 cup
chopped white onion Coconut oil 6 eggs
Make a chunky pico de gallo salad by rough
chopping white onion, tomatoes, cilantro, fresh garlic.
For the falafel: 2 cups roughly
chopped white onion 6 garlic cloves 2 cups cooked chickpeas, drained 1 cup lightly packed parsley leaves 1 cup lightly packed cilantro leaves 1 teaspoon salt 1/4 teaspoon chili powder 2 teaspoons cumin 2 teaspoons baking powder 1/2 cup all - purpose flour Canola oil, for sauteing Pita bread, for serving
Create a taco bar: Prepare two different mushroom - meat blends - maybe oyster mushrooms with chicken, and crimini mushrooms with pork - then set out bowls of sliced radishes,
chopped white onion, sliced avocado, store - bought salsa, crumbled queso fresco, and lime wedges.
Finely
chop the white onion.
I also didn't have green garlic or scallions so I used a tiny bit of
chopped white onion, a dash of granulated garlic and some fennel fronds instead.
1/2 pound tomatillos (5 or 6), husked, rinsed, and coarsely chopped 1/2 cup coarsely chopped cilantro 2 fresh jalapeño or serrano chiles, coarsely chopped (including seeds), or more to taste 1 large garlic clove, peeled 2 tablespoons
chopped white onion 1 1/2 teaspoons kosher salt
Burgers 1/2 cup panko (Japanese breadcrumbs), or regular dried breadcrumbs 1/4 cup whole milk 1/2 pound ground sirloin beef 1/2 pound ground pork 1/4 teaspoon freshly ground black pepper 1/4 cup finely
chopped white onion 1/2 tablespoon soy sauce 1/2 teaspoon salt Sesame oil, for coating hands (about 2 tablespoons)
HERDEZ ® Corn Tortillas, HERDEZ ® Guacamole Salsa, sour cream, shredded green cabbage, crumbled cojita cheese, cilantro leaves, thinly sliced radishes and
chopped white onion.
Heat olive oil and saute finely
chopped white onion with the salt and the bay leaf on a low heat with the lid on for 10 mins, stirring occasionally, until soft and browning.
Warm corn tortillas,
chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)
Add
the chopped white onion and olive oil and sauté until the onion is sweating and becoming translucent.
Mexican inspired chickpea bowl (4 - 6 servings): 2 cans chickpeas 2 cans white (or black) beans 1 large avocado 1 large can corn (organic) 1 large white onion Chives (gressløk) Tahini Spices: salt, pepper, cummin, paprika and turmeric (gurkemeie) Coconut oil Heat the coconut oil in a pan, and add
the chopped white onion.
1 egg beaten in a large bowl 1 to 1 1/2 pounds lean ground beef (I get mine at a store that has hormone free meats) 1/2 cup finely
chopped white onion or shallots 1/4 to 1/2 cup plain breadcrumbs (start with 1/4 cup - if the mixture looks too moist, mix in more) 1/4 cup catsup or more depending on the mixture 1/2 cup well drained green chiles, or green chile salsa drained very well and squeezed in a paper towel Ground black pepper and a little salt
6 red and orange bell peppers 1 cup uncooked quinoa 1 - 2 cans green chiles (I prefer HOT) 1/2
chopped white onion 1 - 2 ears of corn 1 chopped tomato 1 garlic clove 2 tsp cumin 1 tsp oregano 2 tsp coriander half a juiced lime 1 cup cubed queso fresco smoked salt & pepper Chopped cilantro for serving
Make a chunky pico de gallo salad by rough
chopping white onion, tomatoes, cilantro, fresh garlic.
Toppings (optional): crumbled queso fresco, chopped fresh cilantro,
chopped white onion, hot sauce
And a finely
chopped white onion.
Sauté in butter, using same skillet, a piece of finely
chopped white onion and a finely chopped raw carrot.
Add about a half cup of very finely
chopped white onion.
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
4 green
onions,
chopped,
white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
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
2 tablespoons butter 1 medium
onion,
chopped 2 cloves garlic 1 cup
white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black pepper
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
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed,
chopped 2
onions, coarsely
chopped 4 cloves garlic 2 teaspoons
chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry
white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup
chopped cilantro
Organic Kamut ® Khorasan Bulgur Wheat, Organic Bulgur Wheat, Organic Dehydrated Portabella Mushrooms, Organic Shiitake Mushroom Powder, Organic Red Quinoa, Organic Dehydrated
Chopped Onion, Salt, Organic Yeast Extract, Organic
Onion Powder, Organic Ground Rice Hulls, Organic Sunflower Oil, Organic Dehydrated Parsley, Organic Black Pepper, Organic
White Button Mushroom Powder
3 Guajilla chiles wiped clean, veins and seeds removed 1 large tomato 1/4 of a
white onion, coarsely
chopped 1 large garlic clove 2 tbs
chopped cilantro 1/2 a jalapeno pepper salt to taste
1 can of roasted, diced tomatoes 1 fresh tomato, diced 3 cloves of garlic 1/2
white onion 1 fresh jalapeno pepper 1/2 cup
chopped cilantro 1 teaspoon salt
This creamy smooth liver pâté easily comes together with some
onions, a
chopped apple,
white pepper, fresh nutmeg, full - fat coconut milk, and coconut oil.
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
vegetable oil 1 large
white onion, roughly
chopped 1 medium red bell pepper, roughly
chopped 1 medium green bell pepper, roughly
chopped 2 serrano chiles,
chopped, seeds and ribs removed (optional) 1 cup beef broth 1 can diced tomatoes with juice 1/2 tsp.
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.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally
chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 1 big carrot — diagonally
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 3 - 4 lemon grass —
white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
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.
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!)
Chop a large batch of green
onions,
white onions, red, orange, yellow and green bell peppers to use throughout the week as you prep for this meal.
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:
2 cups lobster stock (see recipe) 2 cups coarsely
chopped cooked lobster meat 4 tablespoons butter 1
onion,
chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh ground
white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
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...