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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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    This recipe came from my grandfather, he was 100% Lebanese. I have a Lebanese reunion every year and this is what I make and it's the first to go. I serve it with my home made garlic sauce and Lebanese bread YUM!

    Recipe #68602

    As usual, I'm not sure where this recipe comes from, but we make it for small dinner parties. The parcels look so elegant, but the recipe takes no time at all! I make my own pesto with basil and mint for this, but you could use a jar pesto. Fresh is so much nicer tho!

    Recipe #116838

    There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)

    Recipe #176403

    Doesn't this sound romantic? I had this elegant sounding recipe in my collection for years, clipped from a magazine. This is the perfect thing for an elegant, romantic dinner especially for Valentine's Day. Note: If you can't find boursin cheese in the store, you can use a homemade version - there are several recipes for this cheese right here on Recipezaar or Alouette Garlic & Herb cheese also works. I prefer baby spinach leaves, in which case you will need several per piece of chicken, enough to cover the top of each breast. I used Wishbone Red Wine & Olive Oil Vinaigrette in this.

    Recipe #50528

    A knockoff recipe from a great little local pasta place. Goes with many different sauces: alfredo sauce, butter sauce, or even lightly tossed in sun-dried tomato oil.

    Recipe #76285

    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

    4 Reviews |  By Bergy

    This is very good but you have to like citrus with your pork. They come out so tender and moist! Once you've tried them they gotcha coming back again,

    Recipe #40559

    I can remember deciding this was my favorite chicken when we lived in Florida -- when I was three or four! It's still my favorite. The curry gives the chicken a wonderful color and adds an exotic flavor to the sweet orange-honey-mustard sauce. I always serve with white rice. 6 WW pts per serving; rice is 3 pts for 3/4 cup.

    Recipe #65056

    4 Reviews |  By Rita~

    An Exquisite Dish. Nice way to use those fresh picked figs.Great on a bed of white rice or mashed potatoes and a fresh green green salad. Fresh figs contain ficin, a proteolytic (protein-breaking) enzyme similar to papain in papayas and bromelin in fresh pineapple. Proteolytic enzymes split long-chain protein molecules into smaller units, which is why they help tenderize meat. Ficin is most effective at about 140-160°F, the temperature at which stews simmer, and it will continue to work after you take the stew off the stove until the food cools down. Making this a good leftover meal. Temperatures higher than 160°F inactivate ficin; canned figs—which have been exposed to very high heat in processing—will not tenderize meat. Both fresh and dried figs contain pectin, which dissolves when you cook the figs, making them softer.

    Recipe #68916

    This delicious Venetian salad is from the May 2005 issue of Bon Appétit. In Venice, it would most likely be made with local crab from the lagoon. Simplicity is the essence of this recipe: make it with only the very best quality ingredients.

    Recipe #124823

    Wilted fresh spinach with a little olive oil has lots of flavor to complement the blue cheese and pine nuts. Most of the work can be done ahead of time and the dish completed in the oven just before serving.

    Recipe #42076

    4 Reviews |  By Tebo

    A nice crunchy crust on a moist tender roast.

    Recipe #64932

    3 Reviews |  By 1Steve

    This is easy to prepare with a delicious old world flavor. The flavors meld well together and the dish can be put together without a lot of fuss.

    Recipe #116319

    Avgolemono sauce, a Greek contribution to the world's cuisine, is a delicate blend of chicken broth, dill, and lemon, thickened lightly with egg. In the spring, asparagus would substitute beautifully for the carrots. Lemon and dill will work best with a full-flavored white wine with decent acidity. Try one from the southern part of Burgundy such as a Mâcon or Pouilly-Fuissé (both made from chardonnay grapes).

    Recipe #134833

    This is a dish I came up with when I wanted something sorta like pasta, but veggie instead. :) It's not, um, well, lowfat... but hey, balance in your diet is the key, right? Other nuts can be substituted for walnuts - pecans or pistachios are also tasty! This dish by itself is a rich, lower carb plate, but it's also very good over pasta.

    Recipe #99903

    I found this recipe in Cooking Light Magazine and it's quickly become a family favorite. Even non-sweet potato lovers like this dish.

    Recipe #43267

    Tasty baked tomatoes that I often make in the summer when I am dieting. Only 1 WW point for a whole tomato! I found recipe years ago in The Calculating Cook, a gourment cookbook for diabetics and dieters.

    Recipe #92022

    Posting this for inclusion in the Zaar Worls Tour. A simple dish from the Greek islan from Cyprus, the would make a nice addition to a meze platter or as a side dish. Though it is an untried dish, it comes from World Vegetarian - a simply wonderful compilation of recipes by Madhur Jaffrey.

    Recipe #140835

    46 Reviews |  By Poker

    Found this in a magazine! Made it with the garlic excellent! Also instead of boiling the ribbons, I fried them in butter until tender. Wow! That was excellent also! Very easy either way.

    Recipe #34110

    This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love these so much, 2 spuds each is almost not enough!

    Recipe #36688

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