628 fried hop recipes

Polish-style fried onion seasoning: finely chopped onions browned with flour in oil, finished with a knob of butter. The make-ahead golden flavor base for Polish soups, dumplings, and gravies.

This is a delicious gravy, it can be served with potato salad, mashed potatoes and roasted vegetables. Easy to make, and very tasty.

Try this recipe.They are great to serve as a party snack.

Dutch pea soup (snert): slow-cooked split peas with ham, leek, celery, and carrot. The hearty winter soup that gets thicker and better overnight in the fridge.

An amazing recipe to make your breakfast more entertaining and scrumptious!

Cuban black-eyed pea fritters fried golden, spiked with garlic and hot chili. Vegan, dairy-free, and the kind of crackling street snack meant to be eaten hot off the paper towel.

This bread machine raisin bread is so easy and we love setting the timer on our bread maker and waking up to fresh baked bread in the morning.

This chunky, sweet and sour tomato jam is very tasty, it is a delicious accompaniment to serve on a sandwich, hot dog or hamburger.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

Nice way to dress up peas. The mushrooms, water chestnuts and celery add some needed texture. Just a hint of curry adds some nice warmth but is not in any way overpowering and the chicken bouillon powder infuses the flavor.

Once upon a time I was reading a magazine article about good cooking. The journalist tried to convince me not to use some combinations of ingredients. One of the "banned" combinations mentioned was green and black olives. And so this soup was born to enjoy me.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

Boneless and skin-less chicken thighs caramelized with bacon then braised with apples and onions.

Falafel patties pan-fried from cooked chickpeas with cumin, coriander, garlic, and parsley, then tucked into pita with homemade harissa. A quick vegan main that lands in 30 minutes.

These tacos were delicious! Made them for a recent family dinner, and everyone at the table just kept asking for more. Thank goodness that I had enough to cover everyone's appetite :)