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    You are in: Home / Cookbooks / No Onion No Garlic
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    204 recipes in

    No Onion No Garlic

    I have several friends who are allergic to edibles in the onion and garlic families, so I've begun collecting recipes for them. These recipes do not include those which use any seasoning mixes, salad dressing mixes, seasoned breadcrumbs, ketchup/catsup, soup mixes, or worchestershire sauce - all of which almost always contain onions/garlic. Onion/garlic family: leeks, shallots, scallions, all types of onion and garlic.
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    29 Reviews |  By Tara

    My bosses wife swears by this recipe for leftovers. I have used it many times, make a good meal or sidedish.

    Recipe #31683

    Recipe #17382

    One of Steingrim's favorite dinners is rouladen - I make it a couple times a month. Rachael Ray's recipe that she got from her grandmother is quick and easy and very tasty, and that's the basic recipe I use. Instead of serving it with dumplings as Rachael does, however, I make sauteed mushrooms and mix them into the sauce. Delicious!

    Recipe #114930

    17 Reviews |  By Derf

    Lovely glazed carrots, from Smucker's

    Recipe #24584

    This is the traditional way to eat asparagus in The Netherlands and probably in Germany and Belgium too. Mostly used are the white asparagus here. I make them using green or white asparagus based on what is available and how the price is. You will need more when using white asparagus because they need to be peeled unlike the green ones. This dish is served here with melted butter drizzled over the asparagus, ham and egg, and some boiled new potatoes. This makes 2 pretty large servings.

    Recipe #117830

    Love balsamic vinegar, hope you enjoy this chicken. Note; I have found that it's better with boneless, skinless chicken breast or boneless, skinless thighs. Baking time may be less due to size.

    Recipe #55673

    Whenever I need cooked beets, I don't boil them, I bake them. They're less messy, easier to handle and far tastier. The moisture is inside the beets, not in the boiling water. I've included 2 ways to use them.

    Recipe #72861

    57 Reviews |  By yooper

    Another winner from Bon Appetit. A wonderful side dish or appetizer course.

    Recipe #30505

    This is a family favorite recipe at our house that I usually make at least once per month. It's really like an oven-fried chicken, it should come out crispy and browned. I don't even measure the ingredients any more, I just dump the flour and spices in the bag and shake away - it's SO easy! This is great with mashed potatoes (if you make gravy with the pan drippings) and corn (in the summer), carrots (in the winter). The original recipe is from GH Illustrated Cookbook, I've changed a few things.

    Recipe #74279

    Boy, does this bring back memories! When I was in high school, they served this every Friday in the cafeteria. I guess they had to make sure we had our vegetables :) It sounds gross, but I couldn't wait until Fridays, the macaroni and tomatoes were so good together. To this day, almost 20 years later, whenever I have baked macaroni & cheese, I crave stewed tomatoes. With this recipe, I don't have to.

    Recipe #28261

    Healthier and tastier way to serve fish. I have used flounder, catfish, grouper, perch and tilapia with great results.If your fish is not getting crispy try broiling it for a minute or so to get it crispy. Oh and parmesan from a can is ok but treat yourself and use freshly grated. You will be oh so happy you did.

    Recipe #151785

    This is English cookery at its best! Recipe given by James Beard.

    Recipe #67591

    This is such an amazingly delicious way to prepare asparagus. Goes well with everything!

    Recipe #29184

    This can be a great meatless meal or it will do nicely as a side dish to any meat. I recommend pearl barley (it is the most common varity) as it cooks up better in a crock pot without becoming gummy and sticky.

    Recipe #41475

    1 Reviews |  By Tish

    This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!

    Recipe #23635

    12 Reviews |  By 1Steve

    This colorful combination of vegetables, garbanzo beans and steamed barley is sure to please. Serve with warm pita bread and melon wedges sprinkled with chopped fresh mint.

    Recipe #23104

    1 Reviews |  By Molly53

    A lively, piquant twist on a traditional dish courtesy of the National Barley Foods Council.

    Recipe #86844

    Since I'm a barley nut, I had to add this recipe to the site. Pearl barley and veggies make this a healthy stew.

    Recipe #101072

    2 Reviews |  By Joy1996

    Hearty and rich on a cold day!

    Recipe #43993

    34 Reviews |  By Tish

    There are two steps to cooking beans: soaking and cooking. Soaking allows dried beans to absorb water; which makes them start to dissolve the gaseous starches that can cause discomfort. Cooking beans makes them tender and digestible. And rinsing them after soaking and draining any water after cooking will further help to reduce the gas-producing starches.

    Recipe #49960

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