The second ingredient is a 1/2 cup of crumbled blue cheese (obviously), which is mixed with three ounces of cream cheese, then combined with the liverwurst and two teaspoons of minced onion, a comically small amount that factors out to be about 1 minced -
size piece of onion per strawberry.
Not exact matches
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
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite -
size pieces 5 oz (155 g) baby spinach leaves 4 portions
of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green
onions and chile flakes for sprinkling
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)
5 cups chicken broth (or, 3 cubes
of homemade bouillon cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large
pieces (about 6 cups) half a good
sized butternut squash, already roasted and cubed half an
onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
For the salad: 2 pounds chicken, cooked and diced into bite -
sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red
onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons
of water
1) Chop
onions and garlic 2) Cut beef livers into small cube -
sized pieces 3) Melt 100g
of butter in a pan over medium heat 4) Saute chopped
onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g
of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite -
sized pieces 1 cup red lentils 1
onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
Just make a smooth paste
of two
pieces of small
size tomato and one large / medium
size onion and fry in a wok with refined oil or butter for 3 - 5 minutes.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large
onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite
sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Place both potato and
onion into a
piece of cut cheesecloth (a square the
size of a
piece of paper is plenty) and squeeze really well.
Step 2: Dice boneless, skinless chicken breast into bite -
sized pieces and carefully dice 1/2
of a small
onion.
In a food processor, add 1/2 cup
of soaked and dehydrated pecans or walnuts, and pulse together with the caramelized
onions into medium
sized pieces — this step is optional.
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick
sized pieces of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large
onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices
Soup Ingredients: 1 ButterCUP squash, chopped into bite -
sized pieces 2 Bosc pears, chopped into bite -
sized pieces 3 carrots, chopped 1 red
onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric powder 1 tbsp minced ginger 3 cloves
of garlic, minced 1 sprig
of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
Olive oil 3 large organic chicken breasts (cut into 3 or 4
pieces each) 1 large
piece of ham (leftover)-- about 3/4 lb 1 medium
sized yellow
onion, diced 2 potatoes, peeled and diced 1 cup
of kale, washed and the hard stem removed — chopped 3 large carrots, peeled and diced 2 cloves
of garlic, minced 1 cup
of white wine 1 cup
of chicken broth (I used low sodium) Salt and pepper
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches
of spinach (about 2 lbs) 2 tbsp olive oil 2 medium
onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice
of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite -
sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed dried mint)
Ingredients: 1 large bunch
of kale, washed and the leaves broken off into bite
sized pieces 1 punnet cherry tomatoes washed and cut into quarters 1 avocado peeled, seeded and finely sliced 1 large carrot spiralized 1 medium beetroot spiralized 1 small or 1/2 a large Spanish
onion finely sliced into rings 1/4 cup pine nuts Place all ingredients in a good
sized salad bowl.
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow
onion, coarsely chopped • 4 medium -
size cloves garlic • 2 slices fresh ginger (each about the
size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller
pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
For the filling: 4 tbsp olive oil 2 large red
onions, chopped 4 cloves garlic, minced 2 carrots, peeled and chopped 2 ribs celery, chopped 10 mushrooms, trimmed and sliced 1/2 recipe
of Kittee's basic gluten log, chopped into bite -
size pieces Kosher salt Freshly ground black pepper 2 tablespoons flour 1 sprig rosemary About 4 cups (2 cans) Guinness or other stout
1 teaspoon olive oil 2 large
onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite
sized chunks 1 butternut, peeled, seeded and chopped into bite
sized chunks 3 large carrots, peeled and chopped into bite
sized chunks Thumb
size piece of fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
1 16 oz bag
of Wild caught bay scallops 1 16 oz bag
of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic
onion sliced 1/2 package Mini corn — I cut mine into smaller bite
size pieces on angle A handful
of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1 cup white wine (Chardonnay worked well.
2 tbl
of olive oil 5 carrots, finely cubed or run through your food processor grater attachment 1 medium yellow
onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite -
sized pieces 1 28 oz can
of crushed tomatoes 1 c
of beef broth 5 garlic cloves, sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag
of whole wheat egg noodles
Chili Chicken 500 grams boneless chicken, cut into bite
size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long
onion slices4 green chilies cut into rounds1»
piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
Juicy mango diced into bite
sized pieces and mixed with avocado chunks, bits
of spicy red
onion, spices, cilantro and fresh lime juice.
Instead, imagine some juicy mango diced into bite
sized pieces and mixed with avocado chunks, bits
of spicy red
onion, spices, cilantro and fresh lime juice.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite
size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long
onion slices4 green chilies cut into rounds1»
piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch
pieces 3 sweet potatoes, sliced into medium
sized pieces 2 stalks
of celery, chopped 1/2 medium
sized onion, diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion salt 1 pinch
of red pepper flakes 1 crushed bouillon cube
Roasted Fennel and Zucchini Soup For the soup: 4 medium
sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite
sized pieces 1
onion, cut into quarts 4 cloves
of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon
of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle
of olive oil
Ingredients: 3 pealed cloves
of garlic 5 cm
piece of ginger 2 big cups
of yellow Lentil 2 spring
onions 1 fresh tomato 3 medium
size carrots Chopped lemongrass Salt, black pepper and chili 2 tablespoons coconut or olive oil Directions: Place the Pan over a -LSB-...]
4 cups mixed veggies cut into bite
sized pieces - red bell pepper, cucumber, steamed broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup chopped green
onions 1 bunch
of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)
For 4 — 6 people 500g skinned and boned chicken thighs 2 medium
onions, sliced Olive oil spray 3 large cloves garlic Thumb
sized piece of fresh ginger
Some
of my mother's specialties were cheese knishes (farmers cheese with
onions and dill, mixed with a little egg to hold the mixture together) and raisin strudel (finely chopped raisins and nuts held together with a little strawberry or apricot jam, with the dough topped with a mixture
of cinnamon and sugar), all
of them tightly rolled in the same dough and cut into those perfect bite -
sized pieces
1/2 cup olive oil 1 medium organic
onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic white wine 2 tablespoons
of organic butter 1/2 pound wild mushrooms, cut into bite
size pieces Salt 3 oz
of chilled black truffle butter 1/2 cup grated parmesan 1 bunch
of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired
3 TBS coconut oil 1/2 small
onion, chopped 2 cloves garlic, minced 3 TBS curry powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp Swerve (or a drop
of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast — into bite -
size pieces 1 TBS tomato paste 1 3/4 cup sour cream (or my homemade dairy free yogurt) 1/2 lemon, juiced 1/2 tsp cayenne pepper
Add one cauliflower steak (or a few bit -
sized pieces) to each tortilla, top with lime - infused cashew cream, the lettuce
of your choice, some roasted red peppers and a few green
onion pieces.
1.5 kg whole chicken 10 cloves
of garlic, halved A large
piece (about the
size of your palm)
piece of ginger, sliced 1 large bunch
of spring
onions (scallions) 2 tablespoon Shao xing rice wine 2 tablespoon light soy 4 teaspoon sesame oil 1 teaspoon salt and pepper
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch
piece of cinnamon stick 2 cardamom pods 1 two - inch
piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite -
sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild
onion, finely sliced 2 tablespoons tomato paste 12 cocktail
onions Salt to taste
3 chicken breasts, chopped into small thumbnail -
sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large
onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp
onion powder 2 tsp garlic powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp
of Intensity Academy Hot Cubed Hot Sauce
2 bunches
of watercress (chopped, including stems) 1
onion, sliced finely 2 small russet potatoes, sliced finely with a mandoline 475 ml / 2 cups chicken or vegetable stock, 150 ml cream / crème entière (optional) 3 cloves, crushed A small cube -
sized piece of fresh ginger, grated A teaspoon
of turmeric Salt & a dash
of black pepper
• 3 tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2
onion, chopped • 1 to 2 habanero chiles, finely chopped • 2 cloves garlic, minced • 3 tablespoons tomato paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut into bite -
sized pieces • 1/2 head
of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima beans • 2 cups frozen French cut string beans • Chopped parsley for garnish
Mojito Chicken from Envious Edibles 1/2
onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut into bite
sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1 tbsp
of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your choice)(I used Jamaican Appleton Estate) 1 pinch
of crush red red pepper (I omitted this) Salt and pepper chicken, sprinkle with Caribbean seasoning, crush red red pepper and cook until brown in small amount
of olive oil.
12 wonton wrappers 1 ounce string cheese (about 1 snack
size stick) 1 ounce sharp cheddar cheese, cut into three 1 - inch x 1 - inch squares 2 ounces brie cheese, cut widthwise into 3
pieces 1 fresh jalapeno, seeds removed and thinly sliced widthwise 1 green
onion (just the green top), chopped 3 whole walnuts (shelled) 1 - 1/2 teaspoons brown sugar 1/2 cup canola oil (more may be needed depending on the
size of skillet used)
5 lbs small red potatoes, cut into equal
sized pieces 8 ears garlic, halved at the equator 10 lemons, halved 6 big
onions, halved at the equator 5 bags crab boil — divided 1/4 cup cayenne 1/2 cup salt 1/2 cup hot sauce 2 oz concentrated liquid crab boil 42 oz smoked polish sausage 40 oz smoked andouille 40 lbs live crawfish 3 packages
of frozen corn (a total
of 12 ears cut into thirds)-- divided
1 10 - pound red snapper 1 head celery, chopped medium fine 4 small, strong white
onions, coarsely chopped 1 lemon, sliced thin 1
piece fresh ginger root,
size of an egg, sliced thin 3 slices bacon 1/2 cup tomato juice 1 cup red wine salt and pepper
Olapeju Aiyegbayo's stew with beef Stew with beefImage ZURIELLE»S POT Image A quick and easy stew with chunks
of beef Ingredients: One kilo
of beef; one or two shombo pepper (long red chillies); one medium
sized onion: two or three tatashe's (bell peppers); a
piece of ginger; palm oil; groundnut oil; salt; seasoning cube; two or three
pieces of rodo (scotch bonnets).
Ingredients: 1/2 medium
sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch
pieces 1 small
onion, diced 1 tbsp
of coconut oil or ghee 1 clove
of garlic, minced 1 inch
piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth / vegetable broth 8 oz buckwheat noodles (or noodle
of choice)
Instead, imagine some juicy mango diced into bite
sized pieces and mixed with avocado chunks, bits
of spicy red
onion, spices, cilantro and fresh lime juice.
Juicy mango diced into bite
sized pieces and mixed with avocado chunks, bits
of spicy red
onion, spices, cilantro and fresh lime juice.
2 ears corn 2 red bell peppers, quartered 2 zucchini, cut into 1/2 - inch spears 2 yellow squash, cut into 1/2 - inch spears 1 red
onion, cut into 1/2 - inch slices A double batch
of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field lettuce, torn into bite -
size pieces 1 head romaine lettuce, torn into bite -
size pieces 1 bunch fresh dill, chopped Juice
of 1 lemon, or to taste