Add
the finely chopped pickles themselves.
Not exact matches
1 - 2 tbsp olive oil or coconut oil 1 red onion, peeled and
finely chopped 1 clove garlic, peeled and
finely chopped 20 wrinkly black olives, pitted 2 tbsp
pickled capers, drained 2 tbsp
finely chopped fresh mint 2 tbsp
finely chopped fresh parsley 1 handfull almonds,
chopped 2 tbsp lemon juice 4 tbsp raisins or
finely chopped dates 150 g / 1 cup feta cheese (optional)
If you think the recipe needs a kick (like I suggested)
chopped onions, a few
pickled jalapenos
finely minced or a squeeze of fresh lemon juice would do the trick!
Step 2: Very
finely chop the drained dill
pickles and add to the bowl with a pinch of salt and pepper.
thick - cut bacon,
finely chopped 1 large onion,
finely chopped 1 large green pepper diced 2 cups jalapenos sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk sliced scallions 3 cups shredded cheese 2 cups
chopped pickles (optional)
Another fav is parmesan cheese,
finely chopped dill
pickle, and garlic.
* 4 Tablespoons butter * 4 cloves garlic, minced * 1 medium onion, diced * 1/2 cup
finely chopped canned
pickled jalapenos, juices reserved * 1/4 cup
pickled jalapeno juice * 4 cups cooked and drained black - eyes peas (rinsed, if they were canned) * 8 ounces shredded cheddar cheese (about 2 cups) * salt and pepper
Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime juice 3 cup cooked chicken, shredded 1/2 medium celery rib,
finely chopped 1/2 small red onion,
finely chopped 1/2 red bell pepper, seeded and
finely chopped 2 tbsps fresh cilantro,
chopped 1/4 cup sliced
pickled jalapeno chilies,
finely chopped salt and pepper
Assorted toppings, such as
finely chopped red onion, shredded lettuce, sliced tomatoes and sliced dill
pickles
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion,
chopped 2 tablespoons
finely chopped chives 1 1/2 tablespoons
finely chopped dill 1 1/2 tablespoons
finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey slices, diced Fixings: Brioche bun *, tomato, lettuce, dill
pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
jalapeno lime dressing 1 - 2
pickled jalapenos,
finely chopped the juice of 2 medium limes 2 - 3 tablespoons extra virgin olive oil 2 tablespoons
finely chopped chives fine sea salt and freshly ground black pepper
1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish) 1 cup raw almonds 1/8 cup lemon juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4 of an onion, processed to yield 1/4 cup
finely chopped approximately 2 - 3 stalks celery processed to yield 1/2 cup
finely chopped small handful of parsley processed to yield 1/2 cup
finely chopped optional: 2 teaspoons sweet
pickle relish or to taste
The rest was easy: a little mayo,
finely chopped celery,
pickle relish and, for good measure, celery salt (though celery seed would substitute nicely).
2 pounds red potatoes, scrubbed and diced 1/4 cup + 1 tablespoon cider vinegar, divided 1/3 cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites,
chopped 1/2 cup
finely chopped sweet (Vidalia) onion 1/2 cup diced celery 3 - 4 tablespoons
chopped spicy or sweet
pickles 2 teaspoons
chopped celery leaves 1 tablespoon
chopped fresh dill, or more to taste 1 tablespoon
chopped fresh parsley 1 tablespoon
chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black pepper
Finely chop the hot dog quarters crosswise into small pieces and add the pieces to the large bowl along with the potatoes, onion,
pickle, jalapeño, cheese, celery salt, remaining 1/2 teaspoon kosher salt and black pepper.
ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5 cups
pickle juice (divided) 3 cups all - purpose flour 1/2 teaspoon cayenne 3 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste) canola oil (for frying) LEMON HONEY HERB SAUCE: 1 cup honey 1 tablespoon lemon juice 1/4 teaspoon cayenne 2 tablespoons tarragon (leaves only,
finely chopped, plus more to garnish) 2 tablespoons parsley (
finely chopped, plus more to garnish) Kosher salt and freshly ground black pepper (to taste)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce,
finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (
finely diced) 1 small white onion (peeled,
finely diced) 1 small jalapeno (seeded,
finely diced) 1 lime (juiced) 1/4 cup cilantro (
chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup
pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted,
chopped)
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic,
chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes:
Pickled peppers,
chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)
After the pasta was finished cooking, I added in
chopped bacon,
finely diced dill
pickles and raw onions.
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed,
finely choppedZest 1 lime500g British free - range pork mince2 tbsp
finely chopped fresh coriander 1/2 -1 red chilli, deseeded and
finely chopped2 tsp fish sauceVegetable oil for frying For the quick -
pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or
finely sliced
Sticky Vietnamese pork meatballs with rice noodles and
pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed,
finely choppedZest 1 lime500g British free - range pork mince2 tbsp
finely chopped fresh coriander 1/2 -1 red chilli, deseeded and
finely chopped2 tsp fish sauceVegetable oil for frying For the quick -
pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or
finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
thick salt and pepper prepared mustard 1/4 cup
finely chopped onion 3 dill
pickles, rinsed, cut in half lengthwise or thin carrot strips 3 tbsp.
6 russet potatoes, peeled and cubed 1 1/2 cups water 4 eggs 1/4 cup
chopped onion 1 cup mayonnaise 2 tablespoons
finely chopped fresh parsley 1 tablespoon dill
pickle juice 1 tablespoon mustard Salt and pepper to taste
Thousand Island Dressing: 1 C mayonnaise, 1/4 C ketchup, 2 T cocktail sauce or 1 T Sriracha, 1 t horseradish (or more), 1 T lemon juice, 1/4 C
finely chopped sweet
pickle.
1 tablespoon mild Hungarian paprika 1 tablespoon medium - hot Hungarian paprika 4 pork
chops (about 1 / 2 - inch thick), trimmed of all fat 2 tablespoons butter 2 tablespoons vegetable oil 2 medium onions, thinly sliced crosswise and separated into rings 4 to 6 large garlic cloves,
finely chopped 3/4 cup medium - sweet to sweet Hungarian white wine 2 tablespoons Hungarian apricot brandy (barackpálinka) or other brandy 2 tablespoons pure sour cream (containing no additives) Garnish: Strips of
pickled mild red peppers
8 to 10 medium - sized potatoes (yellow or red) 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 cup vegan mayonnaise, such as Vegenaise or Nayonaise 2 tablespoons yellow mustard 1 tablespoon balsamic vinegar 1 teaspoon sugar A dash of red pepper A dash of seasoned salt Pepper to taste 1 celery stalk, diced 2 large dill
pickles, diced 5 scallions, diced 1 3.8 - ounce can sliced black olives 1/2 cup
finely chopped parsley A dash of paprika
Reserve 1 tablespoon of the
pickled shallot, then
finely chop the rest.
Caldeen — Goan Veggie Curry 2 medium sized onion
chopped finely 2 green chilies
chopped finely or 1
pickled jalapeno pepper,
chopped 1 tbsp garlic 1 tsp ginger powder 1 tsp cumin 1 tsp turmeric 1 tsp ground coriander seed 1 can coconut milk 1 cup green peas 1 cup green beans, cut up 1 cauliflower cut into florets, 4 potatoes, peeled and cubed 3 carrots,
chopped
1/3 cup whole - wheat panko breadcrumbs 2 teaspoons sesame seeds (optional) 1 teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion,
finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4 teaspoons kosher salt 3/4 teaspoon coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar cheese, divided For serving: (optional) 1 cup
chopped hearts of romaine or iceberg lettuce 1/2 cup
finely chopped bread - and - butter
pickles
Mayonnaise, dill
pickle slices, cheddar cheese curds or halloumi, and
finely chopped chives (for serving)
One 26 oz container Pomi
chopped tomatoes 1/4 cup
finely chopped red onion 2 tablespoons
chopped pickled jalapenos 1 garlic clove, minced 1 teaspoon salt 1 teaspoon agave 1/4 teaspoon coriander 1/2 teaspoon chili powder 1/4 teaspoon cumin 1 teaspoon lime juice A few dashes chipotle Tabasco sauce
Salad: 2 Cups chicken, cooked and
chopped 2 TBSP onion,
finely chopped 2 hard - cooked eggs,
chopped 1/4 Cup sweet
pickle relish 1 Cup red seedless grapes, each cut in half 1/2 Cup (about 3 oz.)
Stir in a little homemade Dijon mustard mayo that you have mixed with mashed cream cheese, blue cheese, or goat cheese; add a minced dill
pickle, or even a gherkin, a pinch of minced onion, a bit of grated raw carrot, your favourite
finely chopped herbs or spices, a drizzle of your favourite hot sauce if you like, and last but not least, (adult version) stir in a tablespoon of your marinated fig cognac jus.