I used my own shallots in place
of little onions.
Not exact matches
«When I'm looking to cut down on prep but still want a
little bit
of onion and a
little bit
of garlic, I reach for the shallot.
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.
Because people can get a
little lawsuit happy from time to time when it comes to the food industry, a word
of advice: Don't try suing an establishment for adding one too many
onions on your sandwich.
It's made up
of of baked corn with tender
little chunks
of sweet potatoes, chopped chives, red
onion and cumin, so it's full
of flavour and texture.
So in order to feel a
little better about my junk consumption, I caramelized
onions for a good 40 minutes or so then whipped them into a big container
of Greek yogurt with a few other flavors.
And I love
onions, so I put
little rings
of red or white
onions in my layers & sprinkle the green ones on top.
The changes I made were pretty basic:
onions instead
of shallots (since I always have them), upped the garlic (because, duh, more garlic always), upped the wine and added a
little nooch for thickening.
1) Peel and cut mango, avocados,
onion and tomatoes into cubes / dices accordingly 2) Place cubed / diced ingredients in a large bowl 3) Squeeze lime juice over ingredients, add salt & pepper to taste and mix well 4) Pre-heat oven to 180 deg cel 5) Pile all the tortilla sheets in one stack, and cut them into 10 - 12 slices (as if you were cutting a pizza) 6) Use a brush to spread a
little bit
of oil on both sides
of the cut tortilla sheets 7) Place greased cut tortilla sheets onto a baking tin / tray, making sure not to overlap them (if there is not enough space, toast them in various batches) 8) Toast tortilla chips until crispy and slightly golden brown 9) Serve dip with toasted tortilla chips
It easy to prep the night before (or even in the morning as your coffee brews) because you just have to brown up a
little ground beef and
onion and toss it into the slow cooker with a diced pepper, a can
of tomato sauce and three spices (how's that for keeping things simple?
3 or 4 varieties
of mushrooms with a
little onion and just after pulling it out
of the oven, scatter some julienned nori or seaweed before serving.
- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons
of flour (the tablespoons can be a bit «heaping») over the
onion / mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any
little flour «lumps» from forming.
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
I'm a bit
of a traditionalist with tomatoes usually, but for a special summer gathering, I will take a thin french loaf, slice and grill it into
little toasts, put a slice
of Roma tomato, Basil leaf (purple if you have it) a thin slice
of melting cheese (mozzarella is my fav), pop into the toaster oven or broiler util browned, then top with some flaked tuna in a wasabi dressing with capers and fine dices
of onion and celery.
Love taking fresh tomatoes basil green
onions and black beans and tossing them in a
little bit
of olive oil and balsamic, if you have peppers and other veggies throw them in as well.
One day last week, I headed to the grocer's, picked up a very ripe and pretty mango, a large red
onion, a bright red tomato and a couple
of avocados for this mango avocado salsa (which means sauce in Spanish), and started peeling, cutting, dicing, which took a
little bit more time than was expected (but I suspect it's because I require more practice).
Scaled down for
little hands, these burgers deliver supersize taste, thanks to our mix
of spices and sautéed
onions.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen Sausage, Peppers +
Onions Pigs in a Blanket by A
Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Deconstructed Smoked Chicken Chile Relleno by Cafe Terra Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West Smoked Brisket Texas Style by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello
Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch BBQ Chicken Wontons by Lauren's Kitchen Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Tailgate Tacos by Lizzy is Dizzy Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Beer Sangria by Mixplorology Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Old Fashioned Sweet by Peanut Blossom Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats This post contains affiliate links, which are no additional cost to you, but help me maintain the costs
of running my website.
Here's a topping idea that won me 1st place in a local pizza contest: a
little bit
of purchased alfredo sauce, sliced mushrooms sauteed with fresh thyme, caramelized sliced
onions, spinach sauteed with garlic and top off with some crispy cooked, crumbled bacon (cook the mushrooms in some
of the bacon fat)....
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.
Add
onion and pepper, season generously with Kosher salt and pepper and a pinch
of cumin and chili powder, and cook 5 - 7 minutes, until vegetables soften but still have a
little crunch.
This cilantro lime crema is made with fresh lime, cilantro and green
onion, plus a
little mayonnaise for a bit
of tangy flavor.
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)
I added a
little bit
of brandy to the
onions at the end and cooked it down and some herbs de provence.
Some
of the recipes I make are a
little richer with parmesan cheese, but this most recent version really caught my eye because it had the addition
of lots
of mushrooms and
onions.
Spicy Mexican Cheese Dip by 2 Cookin Mamas Salsa Verde by A Dish
of Daily Life Skillet Sausage Dip by A Joyfully Mad Kitchen Sausage, Peppers +
Onions Pigs in a Blanket by A
Little Gathering Grilled Jalapeno Poppers by A Mind Full Mom Beer & Brats Bake by A Simpler Grace Black Bottom Maple Pecan Pie Bars by An Oregon Cottage Crispy Baked Buffalo Wings by And She Cooks Blackberry BBQ Sticky Wings by Around My Family Table Cheesy Pull Apart Garlic Bread by Beer Girl Cooks Black Bean & Corn Salsa by Body Rebooted Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon Smoky Jalapeno Poppers by Brunch - n - Bites Loaded Sweet Potato Nachos by Bucket List Tummy Chicken Spinach & Artichoke Dip French Bread by Cake «n Knife Cuban Sandwich Quesadillas by Casa de Crews Grilled Asparagus Spears by Celebrating Family Sweet and Salty Blueberry Popcorn by Club Narwhal Buffalo Chicken Poppers by Coffee Love Travel Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla Buffalo Chicken Poppers by Dash
of Herbs Easy chicken roll ups with cream cheese and veggies by Family Food on the Table Bottled Tailgate Cocktails by Feast + West The Best Tex - Mex Arrachera Fajitas by Foodal Loaded Guacamole by foodbyjonister Cincinnati Nachos by Foodtastic Mom Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love
of Food Grilled Shrimp Pizza by Glisten and Grace Mini Bell Pepper Nachos by Hello
Little Home Slow Cooker Sweet Spicy Meatballs by Honey & Birch Loaded Tailgate Tots by Life's Ambrosia Ricotta & Fig Bites by Living Well Kitchen Nashville Hot Chicken Wings by Loaves & Dishes Cincinnati Chili Dip by Love & Flour -LCB- Slow Cooker -RCB- BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes Tailgate Bloody Marys by Loves Food, Loves to Eat Sweet Korean Chicken Wings by Macheesmo Bacon Wrapped Tater Tots by Me and My Pink Mixer Crab Pretzels by Mom's Messy Miracles Hot Bacon Dip by Nik Snacks Build Your Own Bloody Mary Bar by Off the Eaten Path Chowder Stuffed Jalapeno Poppers by Order in the Kitchen Baked Mac and Cheese Cups by Polka Dotted Blue Jay Texas Toothpicks with Buttermilk Ranch by See Aimee Cook Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps Hearty Vegetable Chili by Simple and Savory Focaccia Pizza by Simplify, Live, Love Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers Bacon - Wrapped Cheeseburger Bites by The BakerMama Buffalo Chicken Pasta Salad by The Creative Bite German Potato Skins by The Crumby Cupcake Old Bay Trail Mix by The Culinary Compass Meat Lover's Pizza Bites by The Life Jolie Raspberry Chipotle Black Bean Dip by The Mexitalian Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is Blackened Shrimp Tacos by The Speckled Palate Honeydew Melon Refresher by Two Places at Once Grilled Sauerkraut Stuffed Brats by West via Midwest Sausage Apple and Sage Hand Pies by What A Girl Eats
To add a
little bit more flavor, you could first saute» your
onion and garlic in about 1 tablespoon bacon drippings or oil for 5 minutes, then add the rest
of the ingredients.
The next flavor base comes from a mixture
of onion, garlic and carrot that's pulsed in the food processor to become a sort
of paste — a
little trick I learned form miss Lidia Bastianch.
Below we have a couple
of onion buns, some lorraine swiss cheese, leafy lettuce and fresh tomatoes from my
little garden:
This quinoa spinach salad is a light summery dish so I loaded it with fresh blueberries, mandarin oranges, lots
of spinach, toasted pecans for crunch, and red
onions for a
little zip.
A
little blue cheese sauce on each
of the crostini slices, topped with a piece
of juicy filet, a few caramelized
onions, then a sprinkling
of chives on top.
Lazy weekday breakfast: a
little duck fat with leftover slow cooked lamb shoulder, bone broth gravy and leftover roasted Brussels sprouts, leeks, red
onion and kumara (sweet potato) with a side
of homemade golden kraut
Then add chopped
onion and red bell peppers, cannellini beans, diced tomatoes, corn, cumin, a
little bit
of cayenne and salt to the slow cooker.
The other trick that I do is to save a
little bit
of the original mix and add a
little more lime juice and oil and toss the peppers and
onions with it to coat.
I also add thin sliced
onions, butter and a
little sprinkling
of flour between each layer.
I love perogies fried with bacon &
onions but traditional ones are tummy turning
little packets
of cheese, flour & potatoes.
I also used white
onion and a
little minced garlic instead
of leeks, those are hard to find in my grocery store.
We always make the same combo pizza — red
onion, green pepper, mushroom, pineapple, and black olives with a
little bit
of FYH jack cheese sprinkled on top.
When the
onion mixture has cooled a
little, add about 1-1/2 cups
of the broth to the blender and puree well.
I think that's because there's very
little broccoli flavor to it — once you boil the snot out
of the broccoli and add garlic,
onions, jalapenos, lime juice, cilantro, cumin, and chili powder, somehow the broccoli just melts away, and all you're left with is something deliciously guacamole - like.
Lentils 1 cup green lentils, rinsed (make sure to pick through for
little rocks) 3 cups water 1 tbsp olive oil 1/2 white
onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup
of the bbq sauce
Ever try meatballs baked with a mixture
of onions, teriyaki sauce and bbq sauce, with a
little molasses and mustard thrown in?
I decided to stir - fry the garlic, ginger, red
onions, and broccoli a
little bit and I added a
little bit
of raw honey to the dressing....
In fact, for this Pizza Grilled Cheese, I used some
of my favorite pizza toppings — sautéed
onions, mushrooms and green peppers, pepperoni and mozzarella cheese... plus some crushed red pepper flakes for a
little heat.
You've got the savoriness
of the pancetta going on plus the sweetness
of the sweet potato, a subtle
onion accent, and a
little green variety with the spinach leaves.
I served these Asian Chicken Kebabs alongside steamed rice and grilled asparagus with a
little finishing garnish
of toasted sesame seeds and green
onions.
I even packed a
little thing
of green
onions and cilantro separately - sad!
For a savory snack, try hummus on toast with sliced red pepper, a
little chopped green
onion, toasted sunflower seeds, a drizzle
of olive oil, and a dash
of salt and pepper.
I found a delicious recipe for a Grapefruit, Avocado and Fennel Salad that I had to make — it's a fresh combination
of healthy grapefruit, avocados and fennel with a light, tangy Asian Citrus dressing made with fruit juice, honey, olive and sesame oil and a
little bit
of onion and mustard.
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.