Maybe I should have omitted the garlic and
used less onion in the sauce?
Good recipe, made in a 22 cm tin and worked out the same, just
used less onion.
I used less onion and more carrot but this is just personal choice really.
I did
use less onion and full fat cheese and Greek yogurt, so maybe that is why it was so good.
Not exact matches
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.
I do
use less mayo in mine, fresh, finely diced
onion (maybe 2 Tbsp., more than a pinch of garlic powder, half...
One
less step I did was not to
use the
onions in the stuffing.
I think just a little
less chilli (not for me) I
used lamb, cooked quickly and made a fresh salsa (red
onion, red chilli, tomatoes, with lime and coriander), guacamole, cheese and tabasco on a soft flour tortilla.
I added a sauteed
onion, omitted the chicken, and
used a little
less Alfredo than the recipe called for.
1 small
onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I
used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I
used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or
less to your liking.
I just made this recipe — I am
used to a
less healthy version, with ketchup but I honestly could not tell the difference.I
used one whole
onion and green pepper as veggies and added a tbsp of brown sugar.
What's in it: 1 lb hot turkey (or chicken) italian sausage 1 small sweet
onion (or 1/2 large), finely chopped 1 cup carrots, chopped 1 tablespoon italian herbs 2 cloves of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I
used fire roasted) 3 cups low sodium chicken broth (more or
less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends of my parmesan to
use in soups.
I compared the instructions with the boxed version and this one actually takes
LESS time - especially if you
use frozen peppers and
onions.
canola oil, divided 3 eggs, beaten 2 stalks green
onion, thinly sliced 4 cups leftover cooked brown rice, grains separated well (I recommend
using day - old par - boiled brown rice, the grains are much
less sticky) 3/4 cup frozen peas and carrots, defrosted (I
used 1/2 cup frozen peas and about 1/2 cup freshly grated carrot) 1 Tbsp.
I
used less oil than the original recipe, this way I can spread a thick layer on the bread, but you can try the original version with equal parts of oil,
onion and apples too.
Only slightly
less fanciful is the theory that suggests that Canary Islanders, transplanted to San Antonio as early as 1731,
used local peppers and wild
onions combined with various meats to create early chili combinations.
Just made this a few nights ago —
used a few
less green
onions b / c I've got «
onion - phobic» husband AND son.
Also, for a slightly
less guilty version, I sauted the
onions / garlic in a garlic olive oil instead of butter,
used reduced fat milk instead of whole, and
used a fat free cream cheese and it tasted just as rich and heavenly!
Tomatillo Salsa: Ingredients --- One pound tomatillos — 1/2 red
onion, roughly chopped — 6 garlic cloves, peeled but left whole — 2 large jalapenos, stems cut off — 2 tablespoons olive oil — 1/4 cup fresh lime juice — 1.5 tablespoons honey — 1/4 cup cilantro leaves (I
used a little
less) Directions: 1.
* 2 slices thick cut bacon - optional (I
used my preservative free home - cured bacon) * 1 small red
onion, peeled and thinly sliced * 1/2 pound clean and dry organic baby spinach * 1 cup coarsely chopped pea sprouts / shoots - optional (
use another seasonal vegetable like asparagus, if you prefer * 1/4 cup crumbled blue cheese, or more /
less to taste * 1/4 cup chopped raw walnuts, or more /
less to taste * 15 - 20 violet flowers * toasted walnut or olive oil for drizzling on the salad * squeeze of fresh lemon or drizzle of balsamic vinegar - optional
5 pounds tomatoes 3 cup chopped
onions 1 cup jalapeno peppers, diced (this is optional) 1 cup cider vinegar 3-1/2 teaspoons salt 1/2 — 3/4 cup sugar (I
used even
less and nobody noticed!)
My grandmother
used to make pot roast in the crock pot, but i never knew how she did it - i
used a fair amount more potatoes and
less onion - so hopefully it will turn out well.
1/2 large yellow
onion, finely chopped 2 cloves garlic, minced 1 Tbsp coconut oil or ghee 1 pound sweet potatoes, peeled and roughly chopped (~ 4 cups) Salt and Pepper 2 cups vegetable broth 1 1/2 cups water 1/3 cup creamy peanut butter 2 tsp chili garlic sauce (
use less for
less spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro
1/2
onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I
use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly sliced 1/2 cup chopped flat leaf parsley
1/4 cup Olive Oil (I
used a little
less) 2 cups
Onion, chopped 2 Red Bell Peppers, chopped 6 Garlic Cloves, minced 2 tablespoons Chili Powder (I only
used 1 tablespoon) 2 teaspoons Dried Oregano 1/2 teaspoon Cayenne Pepper 1 1/2 teaspoons Cumin 3 (15 - ounce) cans Black Beans 1 (16 - ounce) can Tomato Sauce 1/2 cup Water (I swished it around the tomato sauce can to get every last drop)
I
used a little
less oil, red
onion (no green
onions on hand) and grilled shrimp.
2 tbsp olive oil 1 medium yellow
onion, thinly sliced 1 tsp salt, plus a pinch (note: I
used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I
used Aleppo chile flakes) 8 cups vegetable broth (note: I
used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I
used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit
less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients: 2 T butter 1 medium
onion 4 C homemade stock, chicken or vegetable 8 or 10 white button mushrooms 2 T long - grain white rice 1 t salt,
less if
using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.
The
onion I
used happened to be pretty large, so I could've done with
less onion, but otherwise following the recipe resulted in an awesome dish!
1 tbsp olive oil 1 large
onion, chopped 1/2 tsp Aleppo chili flakes (adjust to taste, this was fairly mild) 2 garlic cloves, minced or pressed 1 lb kale (10 cups, packed)-- you could
use less, even half of this, I just had so much kale 2 cups undrained canned crushed pineapple, in juice (20 - ounce can)-- I
used a 14 oz can 1/2 cup peanut butter 1/4 cup chopped parsley (omitted) salt to taste 1/8 cup skinless peanuts, crushed or coarsely chopped 1 cup couscous, cooked according to package directions
I seasoned the peppers and
onions with a heaping tablespoon of Mexican spice blend, so
use more or
less depending on your tastes.
If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if
using powder, you can
use slightly
less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp
onion powder or fresh minced
onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetened)
Since it
uses nonfat Greek yogurt instead of sour cream, it has more protein,
less fat, and fewer calories that a traditional, French
Onion Dip.
4 serrano or jalapeño chiles, stems and seeds removed, chopped very fine (we
used some fresh Italian cayennes) 1 large
onion, chopped very fine 2 medium tomatoes, chopped very fine 2 cloves garlic, minced 1/4 cup finely chopped fresh cilantro 2 tablespoons vegetable oil 2 tablespoons (or
less to taste) red wine vinegar or lime juice
1/2 Medium
Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped,
use less if it is powdered) 1 (400 ml) can Coconut Milk 1 Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil
Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped, seeds removed for
less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow
onion, finely diced shredded cheese, cheddar and nondairy (I
used Trader Joe's vegan shredded cheese)
So do we just omit the
onion powder and
use the garlic powder in its place and just
use less of the paprika?
Next time I'll
use half n half with a little
less cheese and add chives instead of green
onions or maybe even toss in some steamed broccoli.
Use a really sharp knife (the theory is that this minimizes damage to the
onion's cells, so
less gas is released into the air).
Ingredients: 1/2 cup uncooked quinoa (I like to
use a tri-color blend, but any quinoa will do) 3/4 cup minced red
onion (about 1/2 of a medium red
onion) 3 cloves garlic, minced 1 large lemon, juiced 2 tablespoons olive oil 3/4 teaspoon kosher salt (if you only have table salt, you will need significantly
less, so be careful!)
2 tablespoons olive oil 1
onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or
less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans —
use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste
2 - 3 boneless, skinless chicken breasts — frozen is fine 8 - 10 cups water 2 big spoonfuls Better than Bullion (more or
less to taste) 1/2
onion, chopped 1 tsp fresh ginger, grated 3 - 4 cups carrots, chopped 2 - 3 cups celery, chopped 6 - 8 garlic cloves, minced 1 tsp ground turmeric 1 package riced cauliflower (fresh or frozen, or very finely chopped) A few dashes fish sauce (if you have it) 1/2 T. dried basil 3 T. coconut aminos (
use soy sauce if you don't have aminos, but just 2 T.) A few noodles, if you please 1.5 tsp sea salt, more or
less to taste 1/4 tsp black pepper, more or
less to taste
I
used less sugar, lime (definitely do this over vinegar), reduced the carrot / added sliced mushrooms and broccoli, and added finely diced baby red chillis with the
onion and garlic.
While a lot of people
use carrots or apple slices as dog treats, one of the
less - discussed food items is
onions.
Ingredients • 1 cup dried lentils (green or brown, not red) • 5 cups vegetable stock or water • 1 teaspoon salt • 1/2 cup olive oil This is what recipe says but I put
less — just enough to coat the pan) • 2 cups chopped
onion • 3 cloves garlic chopped • 1/4 teaspoon cayenne • 2 bay leaves • 1/2 cup raw bulgur • 1/4 cup chopped fresh parsley • 1 fresh tomato (I usually
use a few tomatoes because I LOVE them.)