Go a little nuts and add thinly
sliced white onion and mayonnaise for a real treat.
You can also add some strawberries and thinly
sliced white onion for more complexity.
Here are the ingredients I had written down, which I followed to a T. Everyone loved these and the leftovers were amazing tucked into a fresh corn tortilla with my signature guacamole and
sliced white onion.
INGREDIENTS 5 cups sliced russet potatoes 1 cup
sliced white onion 1/2 tsp.
Slice the white onion into strips.
Slice the white onion crosswise into 4 (1 / 3 - inch - thick) slices.
I usually add thinly
slices white onion and just discovered a pinch of garlic powder really gives it something.
Not exact matches
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2
onions, chopped 1 green (or slightly ripe) mango,
sliced 1 cup
white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
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 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 croutons
• 1 1/2 pounds very thinly
sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon
onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2
onions, quartered and thinly
sliced • 10 ounces
white mushrooms,
sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4
slices provolone cheese
Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly
sliced 1 large
onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup
white miso paste, or more to taste
Giant burritos stuffed with
sliced chorizo sausage, creamy potato cubes, buttery avocado,
onions, peppers and aged
white cheddar cheese.
Slice remaining green
onions and reserved
white parts.
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.
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.
FOR LAMB MEATBALLS (KEFTA) 2
slices firm
white sandwich bread, torn into small pieces 1 small
onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh parsley leaves 1/4 cup loosely packed fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of
white wine vinegar 3 green
onions,
white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado,
sliced some thinly
sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
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...
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers,
sliced 1/4
white onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
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
2 tablespoons OLIVE OIL 2 cups thinly
sliced LEEKS (
white part only) 2 roughly chopped
ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
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)
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6
slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped
onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp
white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion, diced 1 leek,
white and light green parts,
sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4 cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup water Croutons or parmesan cheese for serving
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick
slices Unsweetened soy milk 1 tablespoon olive oil 1 small
onion, peeled, and diced 2 medium - large cloves garlic, thinly
sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste
White pepper to taste Optional garlic salt or powder to taste Optional
onion powder to taste Optional Garnish: parsley and additional lemon zest
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green
onions, thinly
sliced 3 - 4 stalks celery, halved lengthwise, and thinly
sliced 2 - 3 medium - large cloves garlic, thinly
sliced 4 ounces
sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste
White pepper to taste Optional garlic salt or powder to taste Optional
onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and
onion powder to taste 1 2/3 cups French's Fried
Onion Rings in a can, divided into 2/3 cup and
Onion Rings in a can, divided into 2/3 cup and 1 cup
Ingredients: Shrimp (I used 7 jumbo shrimp) 1 cup fresh spinach 1/4
onion (
sliced) 1 cup
sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp
white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne pepper
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp
white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly
sliced 1/2 sm red
onion,
sliced 1 lemon, cut into 4 wedges 1.
2 c dry cranberry or heirloom bean mix, soaked overnight 1/2
onion, peeled and cut in half 1 carrot, peeled and cut in quarters 1 stalk celery, cut in quarters 1/2 bunch dandelion greens 4
white endive, halved the long way 2 heads Chioggia radicchio, outside leaves removed, cut into eights 4 pieces sweet and sour cippolini
onions, quartered (recipe below) 2 Tbsp
white wine vinegar 6
slices day - old bread 1 clove garlic, smashed Extra virgin olive oil Salt Pepper
PREP TIME: 15 minutes TOTAL TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 sm
onion, chopped 4 cloves garlic,
sliced 1/4 tsp red - pepper flakes 3/4 c dry
white wine 4 dozen mussels, scrubbed and debearded 2 c halved cherry tomatoes 1/4 c chopped basil leaves 1.
These buckwheat sweet potato burgers are not the big fat, smelly, greasy burgers covered in cheese, bacon, fried
onions all cozied up between two
slices of spongy
white bread.
12 medium
white potatoes (skin on) 1 cup smoked tofu, cubed 1 red bell pepper, diced 2 spring
onions, thinly
sliced 1/4 cup fresh parsley 1/4 cup rucola 1/4 cup capers 3/4 cup soy yogurt 1/4 cup mustard 1 TS apple cider vinegar freshly ground pepper
Crust 1 1/2 cups cooked rice (brown or
white) 1/4 cup of cheese of choice (I used a creamy havarti) 1 egg, beaten 1/2 green
onion,
sliced 1/2 tsp seasoning (I used Two Snooty Chef's Hungarian Ragout)
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste
Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1
white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
onion cut four pieces 1 to 2 zucchinis washed and
sliced with skin on in half in wide
slices
1 1/2 pounds ground pork 1/4 cup dry
white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated
onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8
slices (3/4 inch thick) good - quality Italian or
white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet
onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled
white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
1/4 cup / 1.5 oz / 45 g sesame seeds (
white / black mix) 3 tablespoons toasted almond
slices / slivers, chopped 1/4 cup / 4 tablespoons minced green
onions
5.0 from 1 reviews Gluten Free
Onion Rings Recipe Print Author: Recreating Happiness Ingredients 1 large onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (
Onion Rings Recipe Print Author: Recreating Happiness Ingredients 1 large
onion sliced with rings pulled apart 1 cup white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (
onion sliced with rings pulled apart 1 cup
white rice flour 1/4 cup potato starch 1/2 tsp xanthan gum 1 tsp baking powder 1 tsp salt 1 egg 1 1/2 cups milk Instructions Heat oil to 365 degrees (or...
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots,
sliced thinly 1 cup seasonal wild mushrooms,
sliced (I used
white and baby portobello) 1 1/2 cups frozen pearl
onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
1 pound of porc belly, finely
sliced strips (500 gram)(some people prefer pork leg) 1 spring of green
onion 1
onion, medium size 1 garlic, minced 3 tablespoons of Korean red pepper paste 1 tablespoon of red pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of
white wine (or any cooking
white alcohol) And freshly grounded pepper
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly
sliced (no need to peel) 6 cloves garlic, smashed 1 large
white onion, roughly chopped 3 tablespoons
sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice of one lime
extra virgin olive oil, plus more to drizzle 1 yellow
onion, chopped 1 small fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup
white wine (or 1/4 cup apple cider vinegar) 1 tsp.
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.
4 cups Great Northern Beans (or another
white bean like navy beans) * MUST be dried beans 2 cups
onion, chopped 4
slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1 tsp pepper 1 Tbsp Worchestershire 2 tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups water
Worcestershire sauce 1 garlic clove, minced 1 cup fresh blueberries 1/2 tsp
onion powder 1/4 tsp ground mustard 1/4 tsp ground all spice 2 tsp hot sauce salt to taste Toppings: 4 red bell peppers smoky, crisp bacon 6
white tender hamburger buns 6 large thick
slices of brie cheese Preheat grill to 350 degrees and spray with nonstick.
6 pounds medium cucumbers 1 1/2 cups
sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups
white vinegar
I cup naturally vegan cornbread mix (I use Martha
White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can
sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green
onions,
sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized
onions (sort of fajita style), bronzed carrots (
slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and
onion, very thick pureed
white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
14 ounces new potatoes 4 eggs 6 green
onions,
white and light green parts only, thinly
sliced 3 - 4 tablespoons finely - chopped shallot 12 cornichons, finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill, finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives, finely chopped