Try them with a variety of cheeses, toppings, and seasoning
like chopped onion and chives, or cayenne pepper and hot sauce.
(Here you would add any additional mix ins
like chopped onion, corn or cilantro).
Lastly, you may ask if you could add any extras to the mix,
like chopped onions, bell peppers, mushrooms, whatever.
That's the dull, dirty and dangerous work around the grill, the fryer, and other prep work
like chopping onions.
Not exact matches
1 / 2T Oil 1 Medium
onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you
like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot,
chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 2 Medium courgettes,
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice
Chopped fresh parsley t
Chopped fresh parsley to serve
Just toss it together with some
chopped cabbage, carrots, cilantro, red pepper,
onions, oranges, or anything else you'd
like!
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
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)
with
onions and or garlic but I really didn't feel
like doing much
chopping.
2 tablespoons olive oil 1/2 large sweet
onion,
chopped 1/2 yellow bell pepper,
chopped 2 garlic cloves,
chopped One 14 oz can of black beans, rinsed and drained 2 cups prepared mild salsa 2 cups cooked brown rice 1 tbsp of Cajun seasoning (depending on the kick you'd
like less or more)
I can't stand having having my hands smell
like garlic and
onion for DAYS after
chopping it up!
handfuls of: organic romaine lettuce
chopped tomato a little
chopped red
onion (as little or as much as you
like) vegan cheddar cheese (optional)(we didn't use any and they were great)
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium
onion, finely
chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your
liking Coarse salt 20 blades fresh chives,
chopped or snipped, for garnish
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
11/2 cups quinoa (rinsed, toasted and cooked
like rice with 3 cups of water) 1/2 cup
chopped cilantro 1/2 cup
chopped flat leaf parsley 2 green
onions thinly sliced 1/4 cup
chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp salt
1 roll pork sausage (
like Bob Evans) 1 yellow
onion,
chopped 1 pound chestnuts 1/2 cup dried cranberries 3/4 cup
chopped dried apricots 3 ribs celery,
chopped 1 Panettone, cut into cubes 1 small bag Pepperidge Farm cornbread stuffing (Mom says it MUST be that brand!)
Fry your
chopped onions and garlic, add tinned
chopped tomatoes, stock, and your pasta of choice and 15 minutes later you have a deliciously rich tomato sauce that you can customise as you
like.
1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4)
Chop onions and garlic finely, and saute
onions in a pan until
onions are caramelized, then add
chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed
onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you
like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
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!
Cook it up in minutes, and add whatever pizza topping you
like —
chopped onion, meat, jalapeños — though we have kept our version vegetarian with olives, fresh tomatoes and herbs mingled into the melting cheese.
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch fresh broccoli (at least 3 heads)
chopped 1/2 cup sliced scallions (green
onions) 1/4 teaspoon crushed red pepper flakes (or more if you
like it spicy!)
Yummy a little maguro or salmon
chopped into bite size pieces, some seaweed salad, a little soy sauce, sesame oil, red chilis (if you
like spicy), green
onions, and some furikake.
1 lb penne or your favourite shaped pasta
like bowties, long pastas
like spaghetti don't work as well 1 cup room temperature cream cheese 1 bunch of fresh dill,
chopped 4 green
onions, sliced 1 lemon, juiced and zested 1 heaping spoonful of Dijon mustard 1/4 cup capers 8 ounces smoked salmon, or more sprinkled sea salt and freshly ground black pepper, to taste
Meanwhile, slice or
chop onion, and cut pork belly into thin slices or
chop it as you
like.
Directions for confit: While beans are cooking finely
chop 1 or 2 medium
onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely
chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the
onion mixture / Still no salt / Mixture will be a little
like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.
Often, when I cook pork
chops I pair them with a heavy side or topping
like a sweet potatoes,
onions or apples but this is a refreshing twist since it has a much lighter and more refreshing taste.
1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large
onion,
chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped 1 green bell pepper, stemmed, seeded, and
chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped 2 jalapeños, stemmed and
chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for
chopped, seeds removed if you'd
like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce
Chopped cilantro, for
Chopped cilantro, for garnish
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow
onion, roughly
chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (
like Fuji), halved, cored, and roughly
chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional
Hope your crew is hungry, because this recipe makes four Mexican Pizzas
like those served at the Bell: seasoned ground beef and refried beans are sandwiched between two crispy flour tortillas, topped with melted cheddar cheese, salsa, diced tomato and
chopped green
onion.
I get the sense that Slater's recipes,
like those of the River Cafe ladies, are meant to be used as springboards, not as hard - and - fast recipe - recipes, and I've been meaning for a while now to play around with the Pork Burgers with Lime Leaves and Cilantro (page 79), Thai Fish Cakes (page 113), Mustard
Chops (page 127), An Almond and Greengage Crumble (page 280), A Quick Ham and Mushroom Supper (page 305), and Baked
Onions with Parmesan and Cream (page 336).
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
crawfish, though if you live in the midwest
like me and crawfish are unavailable, use shrimp 1/2 bell pepper,
chopped 1/2 celery rib,
chopped 1 small
onion,
chopped 2 tbs.
1 small
onion,
chopped 1 clove garlic, minced 1 rib celery,
chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your
liking.
I adapted the original a bit — halved it and left out the
chopped onion, added a drizzle of sour cream — and you can make it with what you
like best.
2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup
chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red
onion (or whatever else you'd
like to use)
If you
like the baseline muffins, certainly tweak it the next time around to your tastes - you could introduce
chopped caramelized
onions, or various fresh herbs, or a curry spice blend, etc..
Ingredients 2 tablespoons olive oil 1/2
onion,
chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (white or brown; from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese
like Roth Grand Cru Original (about 4 ounces)
You can also add leftover shredded chicken and / or sauteed
chopped vegetables
like onions, carrots and celery for a more substantial meal.
1 medium
onion, finely
chopped 1 tablespoons vegetable oil 1 tablespoon finely
chopped peeled fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens,
like kale or spinach, roughly
chopped 1 cup loosely packed fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Garnish with
chopped green
onion if you
like.
4 cups Great Northern Beans (or another white bean
like navy beans) * MUST be dried beans 2 cups
onion,
chopped 4 slices bacon,
chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups water
1 TB of unrefined coconut oil half of a bunch of collard greens or kale, torn into pieces (I
like using a bit of both) 1/2 cup of frozen vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of
onion powder 1/4 tsp of fine sea salt 1/2 cup of leftover roasted vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo),
chopped into pieces
I added a note at the bottom of the recipe saying that I
like to add 1 - 2
chopped bell peppers and a
chopped red
onion to this dish!
Once it all comes together with a consistency you
like, serve it with some
chopped green
onions and fresh parsley with a dash of hot sauce (traditional Frank's RedHot or Crystal are my favs) and freshly ground black pepper for an extra kick.
We don't have scallions (and I really don't
like them anyway) so I used finely diced
onions, and
chopped tomatoes with a little bit of parsley flakes.
In cooking, that can translate to seemingly simple things
like peeling potatoes and
chopping garlic and
onions, mindfully.
Summer Squash Herb Salad (Adapted from The Raw 50) 1/2 cup sun dried tomato — soaked for 2 hours, drained, and
chopped 2 tablespoons olive oil 1 tablespoon white
onion (optional)-- minced 1 tablespoon fresh oregano — minced 1 tablespoon fresh basil — minced 1 tablespoon fresh dill or lemon thyme — minced 1 teaspoon salt 2 zucchini — sliced on a mandoline or any way you
like 2 yellow summer squash — sliced
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
I
like to put
chopped chives and parlsey, another dry fried
onions, sun dried tomatoes
chopped up really tiny and black or green olives, sometimes I used chilli flakes too.
Something
like this - mash ripe avocados with finely
chopped white
onions, a minced garlic clove, a squeeze of lime juice, then salt to taste.