Ingredients: 1 brick of chopped frozen spinach, thawed 1 tbsp olive oil 1 medium onion, chopped (or, if you pre-chopped, about 1
cup of onion) 1 large clove garlic, minced (about 1tbsp) 9 large eggs (and you'll use the yolk too!)
It's so much easier than trying to estimate how much of that half
cup of onion that you added to the recipe that you actually had on your place for one serving.
Place the remaining 2 tablespoons of oil, 2 cups of water, 1
cup of the onion, 2 cups of the tomatoes, 2 tablespoons tomato paste, and chile in a large, heavy saucepan and bring to a boil.
Prepare the Meatballs: In a large bowl, mix the ground beef, ground pork, bread crumbs, 1/4 cup of stock, poblano peppers, carrots, 1/4
cup of onion, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper.
Add 3/4
cup of the onion to the skillet and cook until translucent, about 5 minutes.
Depending on the size of your onion, 1
cup of onion could be a whole onion.
How many
cups of onions do you think your 2 onions yield, I have trouble figuring that out when a recipe calls for 2 onions, I don't want to add too much
Add 1
cup of the onions, 1/4 cup of the celery, and 1/2 tsp of the poultry seasoning.
(You will have about 3
cups of onions.)
For the mint + pistachio chutney: 1/4 cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2 cups of mint (loosely packed) 1 clove of garlic 1/4
cup of onions, diced 1/2 teaspoon of lemon zest 1 small, mild green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)
Speaking of onions, I added 1/2
a cup of onions to this sauce — I know!
Only used 2
cups of onions — that was plenty.
Deep fry 2
cups of onion slices till they are brown.
avocado oil, 1
cup of onions, 3/4 cup leeks, 1 small apple (diced), 1 tsp.
I only used 1
cup of onions 2 cups seems like too much.
Heat the oil in a large, heavy Dutch oven or stockpot, add the meat in batches to brown and when almost all of the meat is browned, add 2
cups of the onions and saute until the onion are wilted, about 2 mintues.
4 cups of fresh organic broccoli, chopped stems & florets 3 cups vegetable broth, water or stock 1 cup of almond milk, unsweetened or fresh 1
cup of onions, chopped 1 cup of celery, chopped 1 clove garlic 1 tbsp.
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a small red
onion, two
cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
Tomato sauce: 1 tbsp olive oil 1
onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch
of dried chili 1 1/2
cup / 3, 6 dl
of canned tomatoes 1 tbsp fresh or 1 tsp dried oregano salt & black pepper
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small
onions 1 teaspoon black peppercorns 1/2
cup fresh cilantro 1/4
cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4
cup water
2 tablespoons peanut or vegetable oil 1 large yellow
onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Garlic
Onion Veggie Dip (Dairy - Free, Gluten - Free, Vegan)(Makes about three
cups, which is plenty for a crowd, and is best served with fresh veggies or your favorite type
of chip.)
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
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow
onion — diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears — diced 2 handfuls snow peas 1
cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful
of fresh basil — torn, optional
1 head cauliflower 2 medium
onions 1 head garlic (about 6 - 8 cloves) 3
cups cooked lima beans (about 2 cans) 2
cups water 2
cups vegetable stock juice
of 1 lemon sea salt to taste olive oil smoked paprika
Buckwheat has always been my favourite but most often in a simple combination with fried
onions and a
cup of sour milk aka zsiadle mleko.
Wet ingredients 6 tbsp (75 g) extra virgin coconut oil, room temperature 1
cup plain GMO - free soy yogurt (or yogurt
of your choice) 2 carrots, shredded (around 150 g / 2
cups loosely packed) 1
onion, minced or finely chopped a handful
of fresh thyme
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
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle
of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1
onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk
of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Add 1
cup / 150 g
of the peas to a food processor along with millet, spring
onion, eggs, herbs, ricotta cheese, salt and pepper.
Sauté the
onion and garlic in the oil until they are soft.Place all the ingredients, and the 1
cup of water, in a blender or food processor and puree until smooth.
1
onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more for a thinner soup)
I actually added about a
cup of red lentils with the broth after the
onions softened to give the soup some protein and a bit more heartiness.
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)
2
cups of pumpkin, chopped 1 red
onion, chopped 1
cup freshly ground flax meal 1
cup almond meal 2
cups water 2 tablespoons nutritional yeast 2 teaspoons garlic powder 1/2 teaspoon cumin powder
I poured about half a
cup or more
of liquid off at one point because the
onions were steaming with no chance
of browning.
The second time I used 1/2
cup of GOOD wine and really let it reduce, 1/2 TB
of lemon juice, 1/2 an
onion minced and ACORN squash + I added roasted garlic to the cashew creme (roasted in the hollow
of the squash as it baked).
To do this dump chicken gravy mix, a can
of cream
of chicken soup, minced
onion flakes, garlic powder, two
cups water, salt and pepper in the bowl
of your slow cooker.
If you prefer more chicken, I suggest doubling the amount
of chicken (8 thighs) and cutting back on the artichokes (1 1/2 lbs),
onions (1/2) and polenta (2/3
cup) and adjusting the other ingredients, as needed.
Using the grater attachment
of a food processor, grate potatoes and remaining 1 1/4
cup diced
onion.
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans
of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2
cups Vegetable Broth Instructions Add the garlic,
onion, mustard, hot sauce, and spices to the slow co
onion, mustard, hot sauce, and spices to the slow cooker.
9
cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2
cup diced green
onion 1/2
cup shredded carrots 1/2
cup cashews 8oz can sliced water chestnuts, drained 1/2
cup olive oil 1/4
cup rice vinegar 1/4
cup ponzu sauce 1/2 teaspoon dried ginger 1
cup chow mein noodles
INGREDIENTS Serves 4 2 lbs carrots half a medium sized
onion 1 clove garlic, minced 1/4
cup tahini 1 tablespoon cumin 1 teaspoon garam masala 3 - 4
cups of good stock (I...
117 oz
of baked beans (# 10 can like you get at a warehouse club)-- drain about a third
of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces
of black beans — juice drained off 30 ounces
of red kidney beans — juice drained off 18 - 20 oz
of BBQ sauce 1 red
onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb
of smoked brisket, chopped 1
cup bourbon
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small
onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch
of ground cloves to taste • salt and pepper
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
for the lentils: a few tablespoons
of olive oil 2 carrots, diced 2 celery stalks, diced 1/2
onion, diced 2 - 3 cloves
of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two)
of homemade vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
In a large mixing bowl, combine half
of the diced
onion (1 1/4
cups), egg, flour, salt, and baking powder, and mix with a rubber spatula just to combine.
1
cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2
cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green
onions and chile flakes for sprinkling