Carmel onion recipes

Buzzard's Breath Chili recipe

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

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.

Instead of baking in the oven, I cooked it in a skillet. Browned the onions with a bit olive oil and garlic first, next browned carrots and celeries; then added remaining ingredients, brought to a boil, and simmered for about 30 minutes. Very tasty and filling, I had it with a few warm corn tortillas. Yum!

It's easy, tasty and satisfying. A perfect dinner on a busy week day. No need to order takeout. This homemade version will definitely beat any takeouts, and much better for you.

Steamed Vegetable Curry with Sauce recipe

A spicy traditional chili that can be left to simmer while you are at work.

This tender turkey is perfect for Thanksgiving. Especially if you don't want any leftovers!

It's the season of fresh produce, such as asparagus and arugula. This refreshing salad has both of these delicious veggies along with red bell pepper tossed with a light and tasty vinaigrette, and topped with some creamy goat cheese or any your favorite creamy cheese.

This soup came out so tasty and flavorful. The pan-fried tortilla strips added some nice crunch, and I also served the soup with some sour cream, Monterey Jack cheese, cilantro and scallions. It was an easy, light yet tasty soup.

Black Bean Chili Con Carne with Cilantro Pesto recipe

Wow, the pot roast came out so flavourful and the gravy was also very tasty. We thinly sliced the leftover, used in sandwiches and wraps. Bravo!

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.