Archive for the ‘Onion’ Category

Singapore Slaw

Singapore Slaw
Recipe & picture courtesy of Better Homes & Gardens

Start to Finish: 20 minutes
Makes 6 to 8 servings

  • 3 cups shredded cabbage or 1/2 of a 16-ounce bag shredded cabbage with carrot
  • 1-1/2 cups jicama cut into strips
  • 1 orange, peeled and sectioned
  • 1/2 of a medium green, red, or yellow sweet pepper, cut into julienne strips (1/2 cup)
  • 1 small red onion, thinly sliced and separated into rings
  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons peanut oil or salad oil
  • 4 teaspoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon toasted sesame seed (optional)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon soy sauce
  • 1/4 teaspoon dry mustard
  • 1/4 cup peanuts
  1. In a large mixing bowl combine cabbage, jicama, orange sections, sweet pepper, red onion, and cilantro. Cover and chill up to 4 hours.
  2. For dressing, in a screw-top jar combine peanut oil or salad oil, rice vinegar, sugar, sesame seed (if desired), toasted sesame oil, soy sauce, and dry mustard. Cover and shake well. Chill up to 4 hours.
  3. To serve, shake dressing again; pour over salad. Toss lightly to coat. Sprinkle with peanuts.

Make-Ahead Tip: Prepare dressing up to 4 hours ahead. Cover and store in refrigerator. Shake well before using.

**Personal Review: No Review Yet**

Advertisements

Italian Zucchini Crescent Pie

Italian Zucchini Crescent Pie
Recipe & picture courtesy of Pillsbury

Prep Time: 30 Min
Total Time: 55 Min
Makes: 6 servings

  • 2 tablespoons LAND O LAKES® Butter
  • 4 cups thinly sliced zucchini
  • 1 cup chopped onions
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried oregano leaves
  • 2 Eggland’s Best eggs, well beaten
  • 2 cups shredded Muenster or mozzarella cheese (8 oz)
  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 2 teaspoons yellow mustard
  1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
  2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
  3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
  4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

**Personal Review: No Review Yet**

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese
Recipe & picture courtesy of Better Homes & Gardens

Makes: 6 servings
Prep: 10 minutes
Bake: 30 minutes
Cook: 10 minutes

  • 4 strips bacon
  • 1 large sweet onion, thinly sliced
  • 6 oz. dry elbow macaroni
  • 8 oz. mozzarella cheese, shredded (2 cups)
  • 2 to 4 oz. blue cheese, crumbled (cream cheese can be substituted)
  • 1 cup half-and-half or light cream
  • 1/8 tsp. pepper
  1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
  2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
  3. Cook elbow macaroni according to package directions. Drain and place in a 1-1/2-quart casserole. Add the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
  4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

**Personal Review: No Review Yet**

Harvest Creamy Corn “Choup”

Harvest Creamy Corn “Choup”
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 4 slices bacon, chopped
  • 1 onion, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 pound small potatoes, cut into small chunks
  • 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
  • 1 medium or 2 small zucchini, finely chopped
  • 5 to 6 sprigs thyme
  • 1 bay leaf
  • 1 teaspoon paprika
  • 3 tablespoons flour
  • One 32-ounce container (4 cups) chicken broth
  • 1 cup milk
  • 1 cup heavy cream
  • 1/2 cup chopped flat-leaf parsley
  • Salt and pepper
  • Hot pepper sauce
  • Oyster crackers or popcorn, to pass around the table
  1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
  2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Cheesy Zucchini Boats

Cheesy Zucchini Boats
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 20 min
Cook 40 min

  • 4 zucchini, halved lengthwise
  • 3 tablespoons extra-virgin olive oil
  • 1/2 red onion, chopped
  • 5 plum tomatoes, chopped
  • 1 cup bread crumbs
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1/2 teaspoon dried oregano
  • Salt and pepper
  • 6 ounces shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  1. Preheat the oven to 375°. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
  2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
  3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.

**Personal Review: No Review Yet**

Pan Roasted Steak Dinner

pan_roasted_steak_dinner

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 1 hr 5 min
Makes: 4 servings

  • 1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick
  • 1/2 cup KRAFT Light CATALINA Dressing, divided
  • 1/2 tsp. pepper
  • 1 onion, chopped
  • 3 cups small broccoli florets
  • 1-1/2 cups very thinly sliced carrots (4 large carrots)
  • 1-1/2 cups instant brown rice, uncooked
  1. Place steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.
  2. Preheat oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
  3. Bake 18 to 20 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.

**Personal Review: YUM! Jason couldn’t stop raving about this and I inhaled it before I realized I was finished. I will make this one again.**

Smoky Potato Packets

smoky-potato-packets

Recipe & picture courtesy of Family Fun

Serves 8

  • About 1/3 cup olive oil
  • 2 lbs. new potatoes, sliced thinly (1/4-inch)
  • 2 slices of a sweet Spanish onion, or 4 slices yellow onion, thinly sliced
  • 3/4 tsp. dried rosemary leaves or 1 teaspoon chopped fresh rosemary leaves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper or pinch of cayenne pepper
  1. When the fire is lit but not ready, lay out 8 pieces of foil (about 12 by 8 inches) and brush with olive oil. Shingle an eighth of the potatoes in a circle in the center of each piece of foil. Break the onion slices into rings and scatter evenly over each potato ring. Equally divide the remaining olive oil, rosemary, salt, and pepper over the potatoes.
  2. With the potato rings intact, bring the two large edges of foil to the center, sealing firmly. Fold over the other two short edges to seal. Place on a medium or medium-hot fire for 20 to 25 minutes or until the potatoes are cooked through. (Cooking in foil packets is not an exact science, so remember to check one packet after 20 minutes for doneness and to make sure the bottom isn’t burning. If necessary, finish cooking with another foil sheet under the packets.)

**Personal Review: No Review Yet**