Carmel onion recipes

The bottom of the pizza, called the "crust", may vary widely according to style—thin as in a typical hand-tossed pizza or Roman pizza, or thick as in a typical pan pizza or Chicago-style pizza. It is traditionally plain, but may also be seasoned with garlic, or herbs, or stuffed with cheese.

Quick and easy to make, and the salad tastes refreshing and delicious.

A hearty beef stew served over mashed potatoes - a cold weather delight!

Our dinner yesterday, absolutely delicious. I made my own whole wheat pizza dough with 3/4 cup whole wheat flour and 1/4 cup barley flour, and it was delicious with the onion and tomato toppings.

Learn how to make Tortilla Espanola, a Spanish Omelet. In Spain, a tortilla isn't the cornmeal flatbread we think of but a sort of omelet loaded with onions and potatoes. This is a popular item at tapas bars and an easy dinner to make after an evening of celebrating.

Curried Leek and Potato Soup recipe

Really enjoyed this dish. Quite easy to make, and it was cheesy and delicious. A hearty and tasty meal. Will be making this recipe again.

Wild rice, mushroom and egg mixture, sprinkling Parmesan cheese and prosciutto on top, under boiling melted cheese with brown edges prosciutto, there are all the nutrition you need as a breakfast, wild rice gives you extra fiber, a good start of a day.

Easy Crockpot Beef Stew with Root Vegetables and Peas recipe

A rosemary foccacia is baked in a pizza pan, spread with olive oil sauteed red onion, topped with chunks of mozzarella cheese, black olives and fresh rosemary leaves. The aramo from the oven during the baking will make your neighbour wonder over to see what delicious food you are making...

Add a summer veggies twist to this Italian Sauce.

This flavourful dish takes no time to prepare, and it fills you up and provides you with all kinds of goodness.

Add some sophistication to dinner with this scrumptious bread that tastes great plain or toasted!

A basic, yet scrumptious quinoa recipe that can be served as a side dish or part of a main meal.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.