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Recipes
Cajun Jambalaya by Emeril Lagasse
By Onolicious
This Cajun Jambalaya recipe by Emeril Lagasse makes a delicious main dish that can be served on any busy weeknight ...
- EMERIL'S ESSENCE CREOLE SEASONING, ALSO REFERRED TO AS BAYOU BLAST:
- 12 medium shrimp, peeled, deveined and chopped
- 4-ounces chicken, diced, about 1/2 cup
- 1 tablespoon Creole seasoning
- 2 tablespoons olive oil
- 1/4 cup onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup celery, chopped
- 2 tablespoons garlic, chopped
- 1/2 cup tomatoes, chopped
- 3 bay leaves
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 3/4 cup rice
- 3 cups chicken stock
- 5-ounces Andouille sausage, sliced, about 1 cup plus 2 tablespoons
- salt and pepper to taste
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Dark Chocolate Cake Pops
By Onolicious
This recipe calls for a cake pop maker
- DRY INGREDIENTS:
- 2 cup all-purpose flour
- 1 3/4 cup sugar
- 3/4 cup cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- WET INGREDIENTS:
- 2 eggs
- 1 cup brewed coffee
- 1 cup milk
- 1/2 cup oil
- 2 teaspoons balsamic vinegar
- 2 teaspoons mint extract (optional)
Country-Style Pork Ribs & Rice by Paula Deen
By Onolicious
In a stockpot, combine the backbones, onion, butter, and seasonings
- 3 pounds pork back bones, sometimes called country-style ribs
- 1 cup chopped onion
- 1/2 cup (1 stick) butter
- 1 teaspoon ground red pepper
- 1 teaspoon ground black pepper
- 3 bay leaves
- 1 tablespoon salt, or to taste
- 8 cups water
- 3 cups raw white rice
- 1/2 cup chopped green onion
Korean Bibimbap & Bulgogi
By Onolicious
Bibimbap (BEE-beem-bop): One of the most popular dishes in Korean cuisine, bibimbap is a nutritious rice dish of st...
- Steamed white rice
- Bulgogi, recipe follows
- 1 carrot, julienned
- Cooked bean sprouts, sauteed in a little sesame oil or peanut oil and seasoned with salt
- Cooked spinach, sauteed in a little sesame or peanut oil and seasoned with salt
- 4 shiitake mushrooms, thinly sliced and sauteed in peanut oil and seasoned with salt
- 1 egg, cooked over easy
- 1 tablespoon sesame seeds
- 1 tablespoon dark sesame oil
- Soy sauce, to taste
- Gochuchang Paste, recipe follows
White Bean Dip with Pita Chips by Giada De Laurentiis
By Onolicious
Preheat the oven to 400 degrees F
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/3 cup olive oil, plus 4 tablespoons
- 1/4 cup (loosely packed) fresh Italian parsley leaves
- Salt
- Freshly ground black pepper
- 6 pitas
- 1 teaspoon dried oregano
Roasted Eggplant Dip by Ina Garten
By Onolicious
Serve with baked pita chips
- 2 medium eggplants, peeled
- 1 red bell pepper, seeded
- 1 red onion, peeled
- 2 garlic cloves, minced
- 3 tablespoons good olive oil
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 3 tablespoons chopped parsley, plus extra for garnish
Roasted Potatoes, Carrots, Parsnips and Brussel Sprouts by Giada De Laurentiis
By Onolicious
Preheat oven to 400 degrees F
- 1/3 cup extra-virgin olive oil
- 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
- 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
- 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
- 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 2 tablespoons freshly ground black pepper
Pasta Bolognese by Anne Burrell
By Onolicious
This Bolognese can be served with almost any shape of pasta
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound pasta
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
White Bean and Chicken Chili by Giada De Laurentiis
By Onolicious
This recipe also works well with ground turkey
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 pounds ground chicken
- 1 teaspoon salt, plus more for seasoning
- 2 tablespoons ground cumin
- 1 tablespoon fennel seeds
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 3 tablespoons flour
- 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
- 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
- 11/2 cups frozen corn, thawed
- 4 cups low-sodium chicken stock
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper for seasoning
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
Real Texas Chili
By Onolicious
Looking for a real deal Texas chili recipe? Your search is over! This style of chili represents the best of meaty a...
- 3 pounds chuck roast, cut into bite-sized pieces
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 6 tablespoons ancho chili powder
- 5 tablespoons flour
- 1 tablespoon dried oregano
- 1 teaspoon cumin seeds, freshly ground
- 2 to 3 (14 1/2) cans beef broth
- Salt and pepper, to taste
- 2 cans pinto beans, drained (Optional)
- Sour cream
- Lime wedges