2 pounds boneless pork olive oil salt and pepper 1 onion sliced 4 garlic cloves chopped cheese (I used asadero) pan frances sliced in half - toasted spinach
slice tomatoes pickled onions (recipe follows) cliantro lemon dressing (recipe follows)
Not exact matches
You've got a bed of lightly dressed chopped heirloom
tomatoes topped with
sliced creamy burrata cheese and garnished with quick -
pickled shallots.
Serve in a pitta bread, toasted if you wish, with shredded lettuce,
sliced tomatoes,
pickled red cabbage, jalapeno and a piece of lemon.
cans tuna, packed in water, drained 1/3 cup mayonnaise 2 tbsp
pickle relish 1 tsp mustard 1 tsp fresh squeezed lemon juice salt and pepper, to taste 1
tomato,
sliced 1 red onion, peeled and
sliced 2
slices Natural & Kosher chipotle meunster cheese
assorted smoked fish assorted gravlax fish jerky fish pate and / or caviar sourdough, bagels and / or crackers fresh dill green and black olives capers
pickles or cornichons savory chutney or jam
pickled onions (recipe follows) dijon and whole grain mustard good quality olive oil
sliced cucumbers
tomatoes finishing salt
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3
tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup
pickled jalapeno juice from jar 1/4 cup chopped
pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
The masterpiece is the nut burger, crowned with crushed peanuts mixed into mayonnaise; the topping melds with
sliced pickles,
tomatoes, and onions righteously.
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger,
pickled vegetables (such as onions), mango chutney, grated fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or
slice hard - boiled eggs, chopped crisp bacon, chopped
tomatoes, and salted fish.
For instance, Koulax used all - beef hamburger patties, hand -
sliced beefsteak
tomatoes, fresh chopped white onions, dill
pickle chips and a special recipe all - beef chili that was made fresh daily.
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2 cups jalapenos
sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted
tomatoes 1 can regular diced
tomatoes 1 can
tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk
sliced scallions 3 cups shredded cheese 2 cups chopped
pickles (optional)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons
tomato paste 1 pound ground turkey 1 (28 - ounce) can plum
tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias)
pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosh
pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne
PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosh
PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Large Size 1/4 cup plain hummus 4
slices deli -
sliced roasted turkey breast 1 cup mixed baby greens 4
slices vine - ripened
tomato, seeds removed 2 dill
pickle spears salt and pepper to taste
If you are a burger lover, serve in a gluten free bun with
sliced onion,
tomato,
pickle, mustard and veganaise.
To dress it, I put veganaise, mustard,
pickles, heirloom
tomato,
sliced red onion, black garlic and sun - dried
tomato.
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados,
sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large
tomato,
sliced 8 thin
slices red onion Bread and Butter or dill
pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
Corn tortillas + leftover smoked brisket + charred
tomato salsa +
pickled jalapeño slaw +
sliced Easter egg radishes + chopped cilantro
Assorted toppings, such as finely chopped red onion, shredded lettuce,
sliced tomatoes and
sliced dill
pickles
I served it with spring salad greens, mixed with
sliced grape
tomatoes,
sliced pickled okra, and
sliced avocado.
I omit the
tomatoes and scallions, and add sauteed onions and spicy
pickle slices.
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly
sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled
tomatoes with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving
Pickled red onions for serving, recipe follows
Ingredients For the avocado ranch: 1 ripe California Avocado, peel and pitted, cubed 1/2 cup well - shaken buttermilk 1 garlic clove, grated or minced 1 scallion, chopped 2 tablespoons finely chopped chives 1 1/2 tablespoons finely chopped dill 1 1/2 tablespoons finely chopped parsley Juice of 1/2 lemon 1/2 teaspoon honey Kosher salt Freshly ground black pepper For the sandwich: 4 tablespoons Frank's Hot Sauce 2 tablespoons unsalted butter 5 ounces high - quality turkey
slices, diced Fixings: Brioche bun *,
tomato, lettuce, dill
pickle slices, crispy bacon, Pepper Jack cheese Instructions To make the ranch, place avocado, buttermilk, garlic, scallion, chives, dill, parsley, lemon and honey in a small food processor with a couple pinches of salt and a 1/4 teaspoon black pepper.
Assemble cheeseburger bites by topping each bottom bun with a cooked meatball, ketchup, mustard,
tomato slice,
pickle, and top bun.
I sometimes put out a fun plate of toppings for everyone to add to their serving... chopped dill
pickles,
sliced red onion and diced
tomatoes to name a few.
Toppings: shredded Monterey Jack cheese,
pickled jalapeño
slices, halved grape
tomatoes, sour cream, chopped avocado
Worcestershire sauce Salt and pepper 4 Flatout light wrap (or flour tortillas, Almond Flour or Coconut Flour Wraps) 1 cup reduced fat shredded cheddar cheese 1/2 cup dill
pickles 1
tomato,
sliced 1 cup lettuce
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8
slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium
tomatoes,
sliced 1/8 inch thick 1/2 avocado,
sliced 2 small red onions,
sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger
pickles
Satisfying meat free burgers which are delicious sandwiched between burger buns with all the toppings —
sliced pickles,
tomato, onion, lettuce, Thousand Island dressing and mustard!
To assemble the latkes, top a classic or falafel latke with roasted eggplant
slices,
tomatoes, eggs,
pickled onions, tahini, and garnish with additional harissa or amba and fresh parsley.
classic latkes or falafel latkes roasted eggplant (recipe follows)
sliced tomatoes sliced hardboiled eggs (how to)
pickled onions (recipe follows) harissa tahini additional harissa or amba fresh parsley, for garnish
* 2 plus
tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch
slices * 4 large eggs, hard cooked, peeled and
sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly
sliced or diced dill
pickle Amba (
pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1
tomato (diced) 1/4 cup
pickled jalapeno
slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste)
1/2 cup chopped purple onion 1/2 cup chopped Roma
tomatoes 2 cups shredded romaine lettuce 2
pickled jalapeños, chopped Salsa 1 avocado, pitted, peeled and
sliced 2 limes, cut in quarters
3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe
tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded,
sliced 1 / 2 - inch thick (I used 1/3 cup fresh
pickles) 1 red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear
tomatoes 1/2 red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
Red Robin's Gourmet Veggie Burger is also available as a Keep It Simple build with lettuce,
tomatoes,
pickles and onions on the side, or as a vegan option served with fresh
tomato bruschetta salsa, avocado
slices and shredded romaine wrapped in a lettuce bun served with bottomless broccoli.
I like it even better Chicago - style, a.k.a. «dragged through the garden,» i.e. with celery salt, onions,
tomato slices, relish, mustard, peppers, and a
pickle spear on a poppyseed bun.
Chopped cilantro and lettuce,
sliced green onions, diced
tomatoes, avocado, crema,
pickled jalapeños, salsa, and / or any other toppings you'd like
1/2 cup
sliced pitted briny olives or
sliced sun - dried
tomatoes (not oil - cured) fresh or
pickled jalapeño pepper
slices, optional
Excellent in a sandwich with
pickled red onions, horseradish aquafaba mayo, watercress and a
sliced tomato.
Garnish with lemon wedges, green onions, cherry
tomatoes or quartered
tomatoes,
pickled hot peppers, cucumber
slices, fresh basil or mint, and sprigs of fresh cilantro or parsley.
Makes 8 burgers Bun
Sliced Red onion Thinly sliced pickles Thinly sliced tomato Lettuce Other f
Sliced Red onion Thinly
sliced pickles Thinly sliced tomato Lettuce Other f
sliced pickles Thinly
sliced tomato Lettuce Other f
sliced tomato Lettuce Other fixings
We enjoy this bread as a burger buns, slathered with dijon mustard, ketchup, crisped veggie burger patties, accompanied with
sliced tomatoes, onions, and
pickles.
To assemble the sandwiches, spread garlic aioli on both halves of the hamburger buns, add a
tomato slice to the bottom, followed by the fish and the
pickles.
Shredded iceberg lettuce,
sliced tomatoes, dill
pickles, hot pepper sauce (optional), preferably Crystal t
In it, the Templeton Rye filters over the hot dog ingredients — boiled Vienna Beef hot dogs, Colman's mustard powder, raw white onion, sweet
pickle relish, dill
pickle spears,
sliced tomatoes, sport peppers, celery salt, and poppy seeds to mimic the bun.
The Double Jack burger showcases all of Jack in the Box's burger upgrades in one delicious bite, including: a new buttery bakery bun, two juicy 100 % beef patties, two
slices of American cheese, crisp hand - leafed lettuce, freshly
sliced tomatoes, real mayonnaise, ketchup, mustard,
pickles and onions.
ground beef 1/2 tsp fish sauce (don't omit this, seriously) salt and pepper to taste 1/4 cup mayonnaise 1/2 -1 tsp wasabi powder (to taste) 4 hamburger buns lettuce, washed (I like red butter lettuce — squashes nicely)
tomato,
sliced avocado,
sliced (how to
slice an avocado) spicy tuna (recipe below)
pickled ginger (gari) nori strips, use nori or the roasted seaweed snacks Sriracha sauce
Remove the burgers when ready and layer on the bottom bun: lettuce,
tomato, burger, avocado, spicy tuna,
pickled ginger
slices, nori strips, and Sriracha sauce (optional).
Canned: Jalapeno Bread and Butter
Pickles sub: store - bought
pickled jalapenos Creole Sauce (Complete Book of Home Preserving) sub:
tomato sauce with
sliced scallions, chopped green bell pepper, garlic, cayenne, and hot pepper sauce I love tossing hot pasta with a touch of olive oil and spinach or arugula.
Prep your mini burger patties in advance, so you just have to grill them for 2 - 3 minutes per side.For your burger bar options, provide cheese
slices, mustard, ketchup, relish, dill
pickles, mayonnaise, diced red onion,
tomato slices, lettuce leaves, caramelized onions, bacon strips, avocado
slices, roasted red peppers, crispy onions, and anything else you think would add some divine taste.
Sometimes we would add a
slice of heirloom
tomato or avocado to jazz them up, but one weekend Kenya asked if we could just use
pickles.