Does anyone have any recipes that don't include any form of onion or garlic?

I recently developed a serious allergy to onion and garlic of any form, even in seasonings.Does anyone have any recipes that don't include any form of onion or garlic?
Fish Roll with Compound Butter


2 thin salmon fillets


3 flounder fillets


8 sea scallops


1 tablespoon chopped fresh dill


1 tablespoon chopped fresh parsley


Salt and pepper, for seasoning


Canola oil, for brushing


Compound Butter:


4 ounces butter (1 stick), at room temperature


1 teaspoon dry parsley flakes


1/4 teaspoon salt


1/4 teaspoon fresh ground black pepper





On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper.


Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour.





For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.


Preheat your broiler and place the oven rack 6-inches from the heating element.


Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.


Serve with 1 slice of compound butter on each fish roll








CHICKEN BREATS STUFFED WITH RED PEPPER PUREE IN CREAMY SAUCE





Preheat oven to 375oF (190oC) Baking dish sprayed with non-stick spray


4 boneless skinless chicken breasts


1 tbsp oil


陆 tsp crushed garlic


戮 c diced sweet red pepper


1 tbsp water


3 tbsp chopped fresh dill (or 陆 tsp dried dill)


2 tbsp dry breadcrumbs


1 陆 tsp grated Parmesan


1 tbsp toasted pine nuts


录 c chicken stock


salt


pepper


Sauce: 1 陆 tsp margarine


1 陆 tsp flour


戮 c 2% milk


1 tbsp grated Parmesan cheese





1 tbsp chopped fresh dillpaprika


Place chicken between 2 sheets of waxed paper; pound until flattened. Set aside.


In non-stick skillet, heat oil; saut茅 garlic and red pepper for 3 min; stir in water. Transfer to food processor and puree; pour into bowl. Stir in dill, breadcrumbs, cheese, pine nuts, and salt and pepper to taste, mixing well and adding a little water if too dry.


Divide puree among chicken breasts; roll up and fasten with toothpicks. Place in baking dish; pour in stock. Cover and bake for about 15 min or until chicken is no longer pink inside. Transfer to serving dish.


Sauce; Meanwhile, in saucepan, melt marg; add flour and cook, stirring, for 1 min. gradually add milk and cook, stirring, until thickened, approx. 3 min. Stir in cheese, dill and paprika. Pour over chicken.


Make Ahead: Assemble stuffed breasts early in day and refrigerate. Bake just before serving. Prepare sauce early in day and reheat gently, adding a little more milk if too thick.Does anyone have any recipes that don't include any form of onion or garlic?
I notice that second recipe has garlic in it Report Abuse

Most recipes that calls for garlic and/or onion can be used by just omitting the garlic and onion....
Creamy chicken and mushrooms


Ingredients


4 skinless,boneless chicken breasts


50g plain flour plus 2 tbsp extra


3tbsp vegetable oil


Can of sweetcorn


125ml white wine


125ml chicken stock


2tbsp lemon juice


salt and pepper


2 tbsp chopped parsley





Place chicken breast between 2 sheets of grease proof paper then pound to a 6mm thickness.Put 50g of seasoned flour in a dish and press the chicken breast into the flour.





Heat 2 tablespoons of oil in a frying pan over a medium heat and add the chicken,cook for about 5 mins on each side.Transfer chicken to a plate and keep warm





Pour remaining oil in a pan add the mushrooms and sweetcorn and saut茅 for 5 mins.Stir in 2 tbsp of flour and add the wine,stock and lemon juice.Season to taste





Bring the sauce to the boil and then simmer stirring continually until thickened.Return the chicken to the pan and cook until heated through.Sprinkle with the chopped parsley before serving.





You can serve this with rice,it is really delicious,hope you enjoy it
If a recipe calls for it, just leave it out! About the only exception would be French Onion Soup. :)
hamburger corn casserole
mac and cheese
cereal





pour in bowl add milk
Chicken taco salad.





chop lettuce, add chicken, green pepper, western dressing, chedder cheese and doritios at the end before serving, makes a great meal.
french toast





beat together eggs and a splash of vanilla, drench the bread (preferably slightly stale) in the mixture, sprinkle with cinnamon, and grill on both sides
potato toast boil 2 potato n pill of than smash it, than put 1/2 spoon salt fresh chili Ginger coriander leaves n Jeera powder put some lemon jus little sugar mix well than put on bread some cheese n than one more slid than toast in oven