Recipes with onions
17,652 recipes
Unsloppy Joes
Unsloppy Joes are vegetarian sloppy joes with kidney beans, crushed tomatoes, chili powder, and diced vegetables served in hollowed-out kaiser rolls. Low-fat, hearty, and mess-free.
Double Rice Stuffing
Double rice stuffing for a 12-pound turkey with long grain and wild rice blend, sautéed celery and onion, and briny pimento-stuffed green olives. A bread-free Thanksgiving stuffing alternative.
Favourite Lentils with Garlic & Onion
Indian-style lentil dal with cumin seeds, garlic, onion, and cayenne. A simple, fragrant vegan main course built on five-pantry ingredients. Ready in 45 minutes.
Shrimp with Pumpkin Seed Sauce
Plump shrimp simmered in a Mexican-spiced tomato sauce with crunchy toasted pumpkin seeds and bright lime juice. This one-skillet dinner over rice is ready in under an hour.
Linda's Curry Dip
Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.
New England Chuck Roast ****
New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.
Cousous Topped with Almonds
Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.
Mom's Slow Cook Chili
Mom's slow cook chili made with ground beef chuck, tomato sauce, chili beans, and paprika. Works in a crockpot for 8 hours or a pressure cooker in under 30 minutes.
Thai Papaya Veggie Salad
Thai green papaya salad layered with iceberg lettuce, cucumber, tomato, scallions and cilantro, dressed in a chili-lime-soy sauce with crushed roasted peanuts. A fresh, no-cook Thai salad ready in 15 minutes.
Orange, Onion, & Basil Salad
Bright colors make salads more appealing and give you a different taste you can't get enough of!
Smoked Salmon with Brown Soda Bread
Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.
Broiled Flank Steak
Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.
Crawfish Bread
Louisiana crawfish bread studded with chopped crawfish tails, green onions, parsley, thyme, and garlic baked into a savory quick bread. A Cajun-style bread that's part cornbread, part seafood loaf.
Luncheon Omelet
Elegant omelet filled with sauteed shiitake mushrooms, sugar snap peas, sun-dried tomatoes, and herbed goat cheese. This sophisticated brunch dish is lighter than it looks.
Ranch Salad
I love this salad, simple and easy, a good accompaniment for a meat dish.
Chicken Ya-Hah
Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.
Unsloppy Joes are vegetarian sloppy joes with kidney beans, crushed tomatoes, chili powder, and diced vegetables served in hollowed-out kaiser rolls. Low-fat, hearty, and mess-free.
Double rice stuffing for a 12-pound turkey with long grain and wild rice blend, sautéed celery and onion, and briny pimento-stuffed green olives. A bread-free Thanksgiving stuffing alternative.
Indian-style lentil dal with cumin seeds, garlic, onion, and cayenne. A simple, fragrant vegan main course built on five-pantry ingredients. Ready in 45 minutes.
Plump shrimp simmered in a Mexican-spiced tomato sauce with crunchy toasted pumpkin seeds and bright lime juice. This one-skillet dinner over rice is ready in under an hour.
Creamy curry dip made with mayonnaise, honey, ketchup, curry powder, and hot sauce. Served in a hollowed red cabbage bowl with raw vegetables for a stunning party appetizer.
New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.
Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.
Mom's slow cook chili made with ground beef chuck, tomato sauce, chili beans, and paprika. Works in a crockpot for 8 hours or a pressure cooker in under 30 minutes.
Thai green papaya salad layered with iceberg lettuce, cucumber, tomato, scallions and cilantro, dressed in a chili-lime-soy sauce with crushed roasted peanuts. A fresh, no-cook Thai salad ready in 15 minutes.
Bright colors make salads more appealing and give you a different taste you can't get enough of!
Smoked salmon with Irish brown soda bread, mixed greens, capers, and cherry tomatoes. A classic appetizer plate served with lemon, butter, and a drizzle of good olive oil.
Broiled flank steak marinated overnight in lemon juice, soy sauce, and oregano, topped with sauteed onions. An 8-hour marinade tenderizes this lean cut into something special.
Louisiana crawfish bread studded with chopped crawfish tails, green onions, parsley, thyme, and garlic baked into a savory quick bread. A Cajun-style bread that's part cornbread, part seafood loaf.
Elegant omelet filled with sauteed shiitake mushrooms, sugar snap peas, sun-dried tomatoes, and herbed goat cheese. This sophisticated brunch dish is lighter than it looks.
I love this salad, simple and easy, a good accompaniment for a meat dish.
Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.
