My mom, who hates onions but loves onion dip made from the blue box, would take the packet
of dried onions and crush it through a strainer until there wasn't a lick of onion string left in the dip.
I make a simmilar cracker, but I add a tbs of good oil, finely chopped rosemary and a sprinkle
of dried onion.
Place 6 boneless skinless chicken breasts in crock pot.Mix 12 oz sour cream, 1 can cream of mushroom soup and 1 package
of dry onion soup mix.Pour mixture over chicken.
(even w / me adding almost 1/4 C
of dried onion flakes and leaving out molasses, tamari, & Worcest.
These soft, golden buns feature a subtle spiral
of dried onion, giving them incredible aroma and marvelous flavor.
I subbed 2T
of dried onion for.the.fresh onion, which surely reduced the flavor, used 1 clove.of.garlic.because it tasted.garlicky enough, and3 / 4t of chili powder because I'm a heat wimp.
Hi Nic, it's a combo
of dried onion, sage, rosemary, marjoram, parsley, and / or thyme.
But never a «mold» with suspended things and strange added flavors like California Onion Dressing, which the 1961 Betty Crocker New Picture Cook Book tells me is made by combining two cups of sour cream with an envelope
of dry onion soup mix.
1/2 cup packed light brown sugar 1 cup ketchup 1 tablespoon Worcestershire sauce 1 1/2 pounds ground beef chuck 2 cloves garlic, minced 1 tablespoon Worcestershire sauce 1/2 cup milk 2 large eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 package
of dry onion soup mix 1/4 teaspoon ground ginger 3/4 cup Italian bread crumbs
Not exact matches
We settled on meatloaf, thinking that you could make it look sort
of like a camel's hump... you know... if he was wearing a girdle
of camel's hair, he had to have done something with the rest
of the camel... I modified the linked recipe by adding Worcestershire sauce, garlic and
onion, and I thought it turned out a bit
dry, but it wasn't bad, especially with a topping
of vidalia
onions browned in olive oil, balsamic vinegar, and a little more honey.
But there was always the
onion - and - breadcrumb dressing into which my father dumped two, three, four white tins
of dried sage, sneaking back into the kitchen to add more when he thought no one was looking.
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
Food irradiation has been a subject
of intense investigation for almost half a century and extension
of shelf life
of foods by gamma radiation is legally permitted in more than 40 countries covering a number
of foods such as
onion, potato, wheat, spices, flours, meat, poultry, fish, pulses, rice, semolina, fruits, vegetables and
dry fruits.
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
two and three hundred acres suddenly appeared cleared
of the timber, and enclosed by rustic fences, with a few temporary huts run up in the centre, and all the surrounding area divided into patches
of Indian corn, coracan, gram, and
dry paddi: with plots
of esculents and curry stuffs
of every variety,
onions, chillies, * yams, cassava, and sweet potatoes.
Large spaces in the forest
of two and three hundred acres suddenly appeared cleared
of the timber, and enclosed by rustic fences, with a few temporary huts run up in the centre, and all the surrounding area divided into patches
of Indian corn, coracan, gram, and
dry paddi: with plots
of esculents and curry stuffs
of every variety,
onions, chillies, * yams, cassava, and sweet potatoes.
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
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
Have now made the bread two more times and tried different «flavours» i thought i would share 1)
dried onions and dill seed (not dill weed but the actual seeds — a bit tricky to find) was delicious 2) cumin seeds and
dried onion and shallots both are really tasty and if you like «ny deli» style breads, these may remind you a bit
of those.
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)
Toss the greens, red
onions and
dried blueberries with a few tablespoons
of the Blueberry Salad Dressing and arrange on a platter.
The flavor came from a long simmer with both a tendon and some oxtail, then lots
of onions,
dried oregano, and lime once served.
Heat a glug
of olive oil in a pan on medium heat and add in the
onions, garlic, pine nuts and
dried herbs.
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 to
Dried fruit (I used a mixture
of unsulphured
dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to
dried apricots and
dried figs) 1T Lemon juice Chopped fresh parsley to
dried figs) 1T Lemon juice Chopped fresh parsley to serve
2 large
onions Oil for frying — I use a tsp
of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel seeds — optional Handful
of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice
of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
1 350g / 12oz Block
of Firm Tofu, Drained, Pressed and cut into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red
Onions, cut into wedges 2 Cloves
of Garlic, thinly sliced 1C Vegetable Broth 1T
Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener
of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful
of Chopped Parsley
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
I made my own version
of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp
onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all
of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool,
dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
I made it tonight with capers instead
of olives (probably about 1 - 2 T), no
onions (husband won't eat them) and homemade
dried cherries.
1 tbsp
dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp
dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice
of 2 limes 1/2 medium white
onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red
onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1
onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups
dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
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.
When you combine those good qualities with a healthy dose
of apple,
onion, and sage (fresh or
dried), you get a perfect 1 - hour weeknight meal.
You can view my ranch dressing mix here, but it's simply a blend
of parsley, chives, garlic and
onion powder, salt, pepper and
dried dill.
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.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium
onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon
dried dill 1/4 teaspoon salt Pinch
of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
1 tablespoon extra virgin olive oil 2 large
onions, chopped 1/2 teaspoon fine - grain sea salt 2 cups
dried split green peas, picked over and rinsed 5 cups water juice
of 1/2 lemon (reserve the zest)
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small
onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons
dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
2nd time I didn't have chives available, and used two dashes
of dried minced
onion instead.
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium
Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks
of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp
dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
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...
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet
onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon
dried thyme — more to taste) 3 cloves
of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1 lb ground beef (or vegetarian crumble) 3 cups
of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves
of garlic, minced 1 TB
dried parsley 1 TB
dried basil 1/2 cup chopped
onion 1 — 28 oz can
of diced tomatoes 1 — 6 oz can
of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp salt
In case your pantry is as poorly stocked as mine & you are wondering: I used just one can
of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place
of sherry vinegar, white wine in place
of dry sherry, no ham, no shallot (extra
onion added), and tomato sauce instead
of canned whole!
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed or 1 cup
dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red
onion, chopped 1/2 fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice from 2 fresh limes Whole bunch
of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula)
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red
onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper flakes 1/8 cup
of olive oil 1/8 cup
dry white wine A dash
of your favorite hot sauce
One
of my favorites is Charro Beans that my frenid taught me to make while living in TX.1 pound
of pinto
dry beans1large
onion roughly chopped2 large fresh tomatoes seeded and chopped1can rotel with green chile1bunch fresh cilantro1 pound bacon chopped and fried up but not cruchy3 chicken breast cooked and shredded (roasted chicken or rotisserie) 3 cloves garlic or 1 large heaping tablespoon
of chopped garliccumin to tasteone small bottle liquid smokegarlic salt to tastesalt / pepper to taste the last 20 min.
I also sprinkled the
onions with 3/4 t
of dried oregano, because I used oregano pesto.
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)