Sweat 2 cups of
finely chopped white onions on top of the ground chicken.
Something like this - mash ripe avocados with
finely chopped white onions, a minced garlic clove, a squeeze of lime juice, then salt to taste.
Finely chop the white onion.
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)
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.
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
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
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
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!)
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
Meatballs: 1/2 cup breadcrumbs 1 egg 1/2 lbs of ground pork 1/2 lbs of ground beef 1
onion finely chopped 1 cup heavy cream 1 tsp salt 1 tsp ground
white pepper 1 tsp ground allspice 1 tsp of soy sauce
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a
white hamburger bun) 1 large clove of garlic,
finely minced 1/4 cup
onion,
finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
Directions: Sift together and set aside 1 C all - purpose
white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T
chopped fresh marjoram (or a smaller amount of dried), 1/4 C
finely chopped green
onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
for casserole: 1 tbsp olive oil 1 medium
onion,
chopped 2 garlic cloves, minced 1/2 tsp
onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced
finely 3/4 cup cooked
white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp
finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp
white wine vinegar 2 Tbsp capers, rinsed and
chopped 1 1/2 tsp anchovy paste 1 clove garlic,
chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red
onion, sliced 1 lemon, cut into 4 wedges 1.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and
finely diced 1/2
onion,
finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g
white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
Ingredients: 1 cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch parsley, very
finely chopped 3 - 4 green
onions (both the green and
white part) ~
finely chopped or 1/4 cup
finely chopped fresh chives 1 large clove garlic, minced 1 teaspoon ground black pepper
1 Tbsp avocado oil 1 large carrot,
finely chopped 1 medium
onion,
finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red curry paste 1 (14.5 oz) can unsweetened coconut milk 4 1/2 cups vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp
white pepper
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet
onion (or 1/2 large),
finely chopped 1 cup carrots,
chopped 1 tablespoon italian herbs 2 cloves of garlic,
finely minced 2 14.5 oz cans
white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly
chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to use in soups.
1 pkg frozen
chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then
chopped 1
onion,
finely chopped and sauteed until cooked very well 1 can
white beans, drained and rinsed 2 tbsp nutritional yeast juice of 2 lemons 1/2 cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter
Ingredients: 2 tablespoons olive oil for frying 1 small
white onion,
finely chopped 2 medium - sized carrots,
finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of
chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine
About 700gr of
white potatoes 2 garlic cloves crushed 1 small
white onion finely chopped (I actually used my food processor to blitz it
finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1 teaspoon of turmeric powder salt & pepper to taste the juice of 1 lemon olive oil for cooking
1 tablespoon olive oil 1/4 cup
white onion,
finely diced 1 large jalapeno, seeds and stem removed;
finely diced 12 oz
white American cheese, shredded 4 oz Monterrey Jack cheese, shredded (don't use pre-shredded) 1/2 to 1 cup cream, half - and - half, or whole milk 1 — 2 roma tomatoes, seeds removed and diced 1 small bunch cilantro, roughly
chopped
14 ounces new potatoes 4 eggs 6 green
onions,
white and light green parts only, thinly sliced 3 - 4 tablespoons
finely -
chopped shallot 12 cornichons,
finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill,
finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives,
finely chopped
1 orange, juiced 1/4 cup
white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large
onions,
chopped finely 4 shallots,
chopped finely 1/2 cup dried cranberries 1/2 cup dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch of chives
spice paste: 3 lemongrass stems,
finely sliced,
white part only 2 - 4 red chilis, to taste 1/2 red
onion, rough
chopped 4 garlic cloves, diced 1 ″ piece of fresh ginger, peeled & sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp sweet paprika
A simpler sauce is made with a half a cup
white vinegar, two cloves of crushed garlic, and a small
onion finely chopped.
8 fresh New Mexican green chiles, stems on 3/4 pound snapper fillets, minced 1/3 cup water chestnuts,
finely chopped 1 egg
white, lightly beaten 2 green
onions, minced 2 teaspoons peanut oil, divided 2 teaspoons soy sauce
Stuffing 1 1/2 cup / 300 g uncooked millet or
white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large
onions,
finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and
finely chopped 3 tbsp
white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely
chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley,
finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
Ingredients 1/4 cup vegetable oil 3 pounds okra, thinly sliced crosswise4 live blue crabs 1 1/2 cups
finely chopped onion 1/2 cup
finely chopped green bell pepper 1/2 cup
finely chopped celery 2 tablespoons tomato paste 1 1/2 quarts water 1 teaspoon minced garlic 1 teaspoon crushed red pepper flakes 1 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme 2 bay leaves Kosher salt 1 pound medium shrimp, shelled and deveinedSteamed
white rice, for serving Instructions 1.
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4 cup salted butter (plus more for greasing dish) 1 medium yellow
onion (peeled,
finely chopped) 1 (8 - ounce) package sliced cremini mushrooms 3/4 teaspoon table salt 1/4 cup all - purpose flour 2 cups whole milk 1 cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1 cup sharp
white Cheddar cheese (shredded) 1/2 cup salt and vinegar potato chips (crumbled) 1/2 cup salted potato chips (crumbled) 1/2 cup jalapeno flavored potato chips (crumbled)
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (removed from casing) 4
onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary leaves (
finely chopped) 2 tablespoons sage leaves (
finely chopped) 2 cups dry
white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (
chopped) Kosher salt and freshly ground pepper (to taste)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large
onion chopped 4 cloves garlic, minced 3 small carrots,
finely diced 2 stalks celery,
finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain
white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons
chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4
onion,
finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro,
chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup
finely shredded sharp
white cheddar cheese 1 green
onion,
chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (
white part only), split lengthwise, cut into 1/4 - inch slices 1 medium
onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic,
finely chopped Salt 6 sage leaves,
finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground
white pepper
2 - 3 Heads of Broccoli (3 if they are small) 1
White Onion Finely Chopped 5 Cloves of Garlic Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1 cup (250 ml) vegetable stock 1 cup (250 ml) quinoa cooking water Handful of Fresh Parseley (chopped) Salt
Chopped 5 Cloves of Garlic Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1 cup (250 ml) vegetable stock 1 cup (250 ml) quinoa cooking water Handful of Fresh Parseley (
chopped) Salt
chopped) Salt Pepper
Ingredients For the seitan ragù 3 - 4 tablespoons extra virgin olive oil (and 2 more when ready to serve) half an
onion, peeled and
finely chopped 1 small carrot, cleaned and
finely chopped 1 celery stalk, cleaned and
finely chopped 1 teaspoon powdered vegetable stock whole sea salt, just enough to taste 150 ml
white wine -LSB-...]
Turkey Picadillo ----------- 1 1/2 lbs ground turkey breast 1/2 tsp cumin salt and ground black pepper 1 tbsp olive oil 3 cloves garlic, minced 1 medium
onion,
finely chopped 1 red bell pepper,
finely chopped 1 tomato, seeded and
finely chopped 8 pimiento - stuffed green olives,
finely chopped 1/4 cup dark raisins 3 tbsp capers, rinsed and drained 1 tbsp caper juice 3/4 cup dry
white wine 1 tbsp tomato paste
1 cup of small
white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow
onion, minced 4 cloves of garlic, peeled and
finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and
chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
2 garlic cloves, coarsely
chopped 1 1/2 teaspoons coarse salt 1 small
white onion, coarsely
chopped 2 -3 serrano peppers, stemmed and coarsely
chopped (or jalapeno peppers) 6 -8 medium tomatillos, husks removed, rinsed and cut into quarters (about 1/2 pound) 1 ripe Hass avocado 12 -15 sprigs cilantro,
finely chopped
4 large carrots 1/2
finely diced
onions 1/2 cup
white wine 1/4 cup
finely chopped kale (about one leaf) 2 teaspoons olive oil, optional 1 teaspoon minced garlic 1 teaspoon salt, optional Trim the ends off of the carrots then scrub the carrots (peel if not organic).
3 cups
chopped pineapple 3 cups
chopped, seeded and peeled cucumber 1 1/2 cup pineapple juice 3 tablespoons extra-virgin olive oil 1 tablespoon lime juice 1 jalapeño, halved and seeded 1/2 teaspoon salt 1/2 cup thinly sliced green
onions, (
white parts only) 2 tablespoons
finely chopped macadamia nuts 2 tablespoons
finely chopped cilantro
8 ounces whole - wheat egg noodles 1 tablespoon extra-virgin olive oil 1 medium
onion,
finely chopped 8 ounces mushrooms, sliced 1/2 teaspoon salt 1/2 cup dry
white wine 6 tablespoons all - purpose flour 3 cups nonfat milk 1/2 teaspoon freshly ground pepper 12 ounces canned chunk light tuna (see Tip), drained 1 cup frozen peas, thawed 1 cup
finely grated Parmesan cheese, divided 1/2 cup coarse dry whole - wheat breadcrumbs (see Tip)
1/3 cup /.5 oz / 15 g
finely chopped fresh chives 1/3 cup /.5 oz / 15 g
finely chopped fresh dill 1 cup / 1.5 oz / 45 g
finely chopped kale 1 yellow or
white onion,
finely chopped 3 cloves garlic,
finely chopped 1 teaspoon (toasted) cumin 1 teaspoons baking powder
4 Cups
Chopped Romaine Lettuce 6 Green
Onion,
Finely Chopped 1 1/2 Cups
Chopped Cucumbers 1 1/2 Cups
Chopped Cooked
White Chicken Meat 1 Cup Cilantro Leaves 1/3 Cup Blue Cheese Crumbles 1/3 Cup
Chopped Toasted Pecans or Walnuts Dressing: 2 Limes Olive Oil Salt & Pepper
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red
onion, thinly sliced 6 cloves garlic,
finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced
white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts,
chopped 1/4 cup cilantro,
chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
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
500g courgettes, grated (I prefer grated to diced in this recipe) 1 small red or
white onion,
finely chopped (if using) Zest of half a lemon 1 egg, lightly beaten 2 - 3 tablespoons of grated Parmesan 70g mozzarella diced 30g breadcrumbs (around 1 slice of bread with crust) 20g ground almonds 1 tablespoon fresh parsley,
chopped 1 garlic clove,
finely chopped Sea Salt and Black Pepper to season