2 tablespoons butter 1 medium
onion chopped Salt and freshly ground black pepper 1 teaspoon coriander seeds 1 large butternut squash (2 and 3 / 4 - pound), halved, peeled, seeded, and chopped, or 1 package (20 oz) fresh pre cut butternut squash 5 cups canned low - sodium chicken broth or water 1⁄4 cup packed fresh cilantro leaves, chopped, optional 1⁄4 cup sour cream, optional
1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup
onion chopped Salt, pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
Not exact matches
The New York System hot wiener ordered «all the way» is cut short, about four inches long, cooked slowly on a low - heat griddle all day, and topped with mustard, raw
chopped onions, celery
salt, and a greasy ground - beef sauce.
2 tablespoons vegetable or olive oil 2 large
onions,
chopped 6 cloves garlic,
chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes,
chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves
Salt to taste
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
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
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed,
chopped 10 scallions (green
onions),
chopped 1/2 cup
chopped onion 4 cloves garlic,
chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and
chopped 1/3 cup fresh thyme 1 teaspoon freshly ground nutmeg 1 teaspoon freshly ground cinnamon 1 teaspoon
salt (or more, to taste) 1 tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
2 tablespoons peanut or vegetable oil 1 large yellow
onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons
chopped fresh basil Finely ground sea
salt Freshly ground black pepper
4 green
onions,
chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter
Salt to taste
2 tablespoons butter 1 medium
onion,
chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon
salt Vegetable oil for frying
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
2 tbsp olive oil 1
onion, peeled and finely
chopped 1 clove garlic, peeled and finely
chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea
salt
4 tomatoes, roasted and peeled and
chopped 1 cup
chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon
salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced
onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and
chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
2 cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1
onion, finely
chopped 4 garlic cloves, finely
chopped 1 tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea
salt 1 x 400 ml can full fat coconut milk
Here is what we did: In a high - powered blender, we combined the soaked cashews, coconut milk, two cloves of garlic, two
chopped green
onions, chili powder and
salt.
2 tablespoons butter 1 medium
onion,
chopped 2 cloves garlic 1 cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh)
Salt & Black pepper
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2 cups
chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
1 1/2 cup / 225 g fresh green peas (or frozen and thawed) 1 packed cup / 160 g cooked millet (1/3 cup / 70 g uncooked)(cooked quinoa or rice should work too) 1 spring
onion,
chopped 2 eggs 1 handful fresh mint and parsley leaves (6 sprigs, picked) 4 tbsp ricotta cheese (or cottage cheese)
salt and pepper
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
For the warm salsa topping: put the tomatoes, 1 cup
chopped onion, chicken broth, water, chipotle chiles,
salt, and pepper in a small saucepan.
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon
salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2
onions, sliced 2 tomatoes,
chopped 2 green
onions,
chopped 2 fresh habanero chiles, seeds and stems removed,
chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
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)
1/2 butternut squash roasted * 1/2 cup frozen spinach (unthawed) 1/4 cup butter 1/4 cup finely
chopped onions 1/4 cup arrowroot starch 3 cups milk 1 cup shredded sharp cheddar cheese 1 cup shredded parmesan cheese 1/2 tsp
salt 1 box Catelli gluten free penne pasta
1 tablespoon oil (butter / lard / coconut oil) 1 medium
onion, finely
chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup
chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea
salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons
chopped cilantro 1 teaspoon lemon zest
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow
onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick
Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
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
Add the
chopped onions, sprinkle with
salt and cook until soft.
Organic Kamut ® Khorasan Bulgur Wheat, Organic Bulgur Wheat, Organic Dehydrated Portabella Mushrooms, Organic Shiitake Mushroom Powder, Organic Red Quinoa, Organic Dehydrated
Chopped Onion,
Salt, Organic Yeast Extract, Organic
Onion Powder, Organic Ground Rice Hulls, Organic Sunflower Oil, Organic Dehydrated Parsley, Organic Black Pepper, Organic White Button Mushroom Powder
Sauté with
chopped onion,
salt, pepper, and parsley until meat is cooked completely.
Once melted, add in
chopped onions with 1/4 teaspoon of
salt, and stir until all
onions are coated in the oil mixture.
3 Guajilla chiles wiped clean, veins and seeds removed 1 large tomato 1/4 of a white
onion, coarsely
chopped 1 large garlic clove 2 tbs
chopped cilantro 1/2 a jalapeno pepper
salt to taste
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet
onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea
salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper,
chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
1 can of roasted, diced tomatoes 1 fresh tomato, diced 3 cloves of garlic 1/2 white
onion 1 fresh jalapeno pepper 1/2 cup
chopped cilantro 1 teaspoon
salt
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme
salt and pepper 1 tablespoon olive oil 1/2 large
onion,
chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper,
chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons
chopped parsley rice to serve
While mixing, begin to add in the
salt, cumin,
onions and
chopped cilantro.
* 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
2 tablespoons unsalted butter 2 garlic cloves,
chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small
onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher
salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
Add in the flesh from the 2 avocados, 1/2 red
onion (
chopped), 2 serrano chiles (
chopped), 2 garlic cloves, 1/4 cup
chopped cilantro, the juice from 1 lime, and 1 teaspoon of
salt.
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely
chopped (about 2 cups
chopped) 1 small red
onion, finely
chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea
salt and freshly ground black pepper to taste Pinch of cayenne pepper (optional)
It's a savory pie with a beautiful golden brown crust and inside slices of ham are layered with eggs,
chopped green
onions, grated parmesan cheese and lightly spiced with crushed red pepper, along with
salt and pepper.
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red
onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1 tsp fresh rosemary leaves,
chopped 1/2 tsp sea
salt Ground black pepper, to taste 1 tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea
salt to serve, optional.
3 + tablespoons ghee or clarified butter 2 medium yellow
onions,
chopped 1 tablespoon black mustard seeds 2 medium cloves garlic,
chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon ground turmeric 1/2 teaspoon fine grain
salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
-2 medium beets, peeled and cut into paper thin slices -1 small red
onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly
chopped -1 cup fresh or frozen peas, quickly blanched and refreshed -
salt and black pepper to season
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp
salted butter 2 strip of bacon
chopped 1
onion,
chopped 2 carrots,
chopped 2 celery stalks,
chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery
salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder
salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely
chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each
salt & pepper - Pepper jack cheese - Red
onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
Ingredients for soup: Turkey broth and meat from above / 2 or 3 carrots,
chopped / 1 large
onion,
chopped / 2 medium potatoes, cubed / 1 bunch of kale, ribs removed / 2 T Olive oil /
Salt & pepper to taste / Grated cheese for top (optional).
Add the
chopped onions, carrots, spices and a pinch of
salt.
-- 1/2 cup grated raw mangoes - 2 tbsp
chopped garlic - 1/4 cup thinly sliced
onions - 1/2 cup besan (bengal gram flour)- 1 tbsp
chopped green chili - 2 tbsp finely
chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd -
Salt to taste - Oil to fry
Ingredients -3 tablespoons of butter -5 cups of thinly sliced
onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon,
chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock -
Salt and pepper to taste -1 baguette, sliced - equal parts of grated parmesan and Swiss cheese.
3 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea
salt 3/4 teaspoon pepper 1/4 cup green
onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup
chopped fresh parsley