Recipezaar: Onions recipes

Autumn Pot Roast

Thu, 08 Oct 2009 14:42:56 -0400

When the brisk autumn arrives, I tend to cook with fresh apple cider quite a bit. There is nothing like the crisp, tangy taste! Over the years, I began to add it to my pot roast recipe, and it became a family favorite. It just adds a hint of sweetness that really lifts the gravy from average to wonderful. Even "non-Pot Roast Lovers" (which there happen to be quite a few) enjoy this twist. I also know most people like potatoes in their pot roast, but I always serve my pot roast with either Recipe #290398 or Recipe #343221. I would love to try this in the slow cooker sometime, too! -- posted by JackieOhNo!

Italian Meatloaf

Fri, 09 Oct 2009 17:06:41 -0400

I'm so not sure where I got this one, but I made it tonight and wanted to share. Posted by request after asking about freezing it. The suggestion was to prep it and put it in a freezer bag, flatten it out, double bag and then thaw before baking. I added a little bit of oats and some shredded motz. just for kicks and then served it with a gravy dish of marinara, steamed broccoli, and garlic bread. :) -- posted by SmoochTheCook

Grilled Marinated Lamb Chops With Creamy Parmesan Onions

Fri, 09 Oct 2009 17:08:48 -0400

I happen to love lamb chops. Now, I know they are not the cheapest meat to purchase. But I make these for myself as a treat now and then, or maybe a birthday dinner, anniversary, having friends over, etc. They are rich so you really don't need that many per person and served with a couple of nice side dishes they are more affordable than you think. Costco, Sams Club and Trader Joe's puts them on sale all the time. Just watch for the sale and then pick some up. This happens to be one of my favorite recipes. I have been marinating my pork and my lamb like this for years, and the creamy onions was a recipe I found a few years ago on the web. But together, they make the perfect combination. The lamb served over the creamy onions is absolutely great. -- posted by SarasotaCook

Microwaved Scalloped Potatoes

Sun, 11 Oct 2009 02:56:48 -0400

Here's a quick recipe for scalloped that my family enjoys. There's no cheese in this version. The recipe comes from Company's Coming Microwave Cooking by Jean Pare. -- posted by Dreamer in Ontario

Orange & Apple Salsa

Sun, 11 Oct 2009 03:21:33 -0400

From TOH. Great served over any pork cut. -- posted by daisygrl64

Mike's Salsa

Sun, 11 Oct 2009 03:39:15 -0400

A positively delightful salsa recipe for any occasion. Do not allow the idea of using habanero peppers to scare you off! They really blend well and will not make the dish as spicy as you may think with the seeds and veins removed. If you are brave (or crazy?) like me, leave them in on one or two of the peppers and enjoy the added heat. -- posted by MrTink

Delicious Sweet Chilli Rice Patties

Mon, 12 Oct 2009 13:02:26 -0400

A Great recipe to use up that extra cooked rice we serve these with sausages, or steak -- posted by Farmachick

Mushrooms - to Serve With Steak

Mon, 12 Oct 2009 16:52:24 -0400

These are the best mushrooms, a meal in itself. Very rich and addicting. The wine gives these wonderful mushrooms a delicious bite. If you are preparing steak for the grill and you find yourself with trimmings from the steak (fat, bone) - put in with the mushrooms. Remove any fat and bone before serving. I suppose you could cut back on the butter if you use steak trimmings. -- posted by Jb Tyler, TX

Garlic Onion Bread

Mon, 12 Oct 2009 16:52:44 -0400

I have not made this. The recipe comes from TOH. -- posted by daisygrl64

Country Style French Onion Soup

Mon, 12 Oct 2009 16:54:36 -0400

The light chicken broth and Dijon mustard bring out the mellow, rich flavor of onions. Land-o-Lakes Cookbook. -- posted by daisygrl64

Little China Salad With Homemade Dressing

Mon, 12 Oct 2009 17:06:44 -0400

I made up this salad and dressing based off of the most popular Asian flavors. I serve it alongside my Asian themed meals. -- posted by GingerlyJ

Ww Gourmet Pizza

Mon, 12 Oct 2009 17:17:36 -0400

5 points -- posted by Chef #1298498

Bronchitis Broth

Mon, 12 Oct 2009 17:46:46 -0400

I make this when I'm feeling fine so that when I'm not, it's in the freezer ready to go. This soup recipe comes from "Tonics" by Robert A. Barnett. As the original recipe states, "...the soup is delicious even if your breathing is fine." -- posted by AlaskaStephanie

Yorkshire Pudding With Onions

Wed, 14 Oct 2009 14:08:38 -0400

This is my spin on the traditional english dish -- posted by GingerlyJ

Cider Glazed Roasted Brussels Sprouts

Wed, 14 Oct 2009 14:13:00 -0400

A glaze of seasonal apple cider complements an amazingly simple dish. Perfect for Thanksgiving or Christmas, highlighting fresh, local ingredients. -- posted by Laurie150

Easy Thanksgiving Boiled Onions

Wed, 14 Oct 2009 14:48:13 -0400

This is a must at my family Thanksgiving feast. I have no idea where my Mom got the recipe, but I suspect it is a New England holdover from the 40's (or earlier!). Sort of bland on their own, these babies really round out the textures and flavors of a holiday meal. -- posted by davianng

Chicken Fajita Omelet

Thu, 15 Oct 2009 14:23:22 -0400

This morning I combined two of my favorite dishes into a delicious breakfast! -- posted by TinaMarieWelch

Sweet Onion Marmalade

Thu, 15 Oct 2009 14:25:36 -0400

This condiment is great on Burgers and dogs My friend Lori says she likes to eat it on a bun by itself -- posted by GingerlyJ

Andalouse French Fry / Burger Sauce

Thu, 15 Oct 2009 16:16:01 -0400

This is a fantastic sauce. It's similar to thousand island dressing although it uses fresh ingredients instead of a relish which gives it more of a gourmet twist. I put it on belgium frites, traditional french fries and hamburgers. I love it so much I've started keeping a jar in my fridge at all times. A good tip to finely blend all ingredients is to (carefully) use a cheese grater on the vegetables, that way you're using more of the juice from the vegetables. -- posted by OwlMonkey

The Best Broccoli Cheddar Soup With Chicken

Mon, 19 Oct 2009 12:13:13 -0400

This is delicious and lower-fat than most creamy soups as it has no cream in it. I have adapted it from a number of broccoli soups and added chicken (use pre cooked to save time) to make it a more complete meal. Perfect winter comfort food! -- posted by Chef #1113957

Ginger Garlic Pork With Sizzling Rice

Mon, 19 Oct 2009 13:11:58 -0400

Recipe by Guy Fieri - looked very interesting and we tried it and I have to thank FoodNetwork Channel for having someone like Guy Fieri! I love to watch his programs about the drive-ins etc & I also enjoy watching his antics in the kitchen!!! Show: Guy's Big Bite Episode: Perfect Pork fo' Sizzle (Food Network). Recipe doesn't include cooling times and neither does it have the correct category for jasmine rice - I didn't say it was long grain rice!!!! -- posted by Manami

Crock Pot Vegetarian Minestrone Soup

Mon, 19 Oct 2009 13:18:32 -0400

This is a great recipe based on one from the Fix-It and Forget-It Cookbook. -- posted by mersaydees

Vegetable Salad With Ranch Dressing

Mon, 19 Oct 2009 13:32:39 -0400

From March 1999 Bon Appetit. Delicious when served with pot roast or beef stew. Very easy to prepare. -- posted by Obag

Smoked Salmon, Onion, & Cucumber Brunch Salad

Mon, 19 Oct 2009 14:20:12 -0400

I saw a similar recipe in one of Martha Stewart's Everyday Food magazines and let it inspire me to create this dish for a brunch party. It was so simple and yummy! -- posted by Melanie B.

Ww Onion Soup

Mon, 19 Oct 2009 14:37:46 -0400

Maintain the rich flavor of this classic soup by stir-frying the onions in dry sherry and adding a dash of Worcestershire sauce * We updated the French Onion Soup by: o Stir-frying the onions in dry sherry instead of butter. o Removing the fat from the beef broth. o Switching to a strong-flavored Parmesan cheese and grating it so we could reduce the amount used but still cover the bowl. -- posted by Matt Gardner

Onion Patties

Mon, 19 Oct 2009 14:39:51 -0400

This recipe is courtesy of an old church cook book. -- posted by Queen Puff

Simple but Tasty Potato and Pancetta Salad

Mon, 19 Oct 2009 15:24:59 -0400

Delicious potato salad recipe that I made up. I always make it for any BBQs or summer parties we have at home and there is never any left. Also make it regularly to eat for lunches and it always goes down well with my friends who sometimes ask me to make extra portions so they can have it for lunch at work too :-) A 1kg bag of potatoes makes enough for 4-8 portions depending on whether you are eating it as a full meal e.g. 4 portions if eating as a meal in itself, or 8 portions if serving as a side at a BBQ etc. It can be eaten straight away but it tastes better the longer it's left for the flavours to mature. I usually leave it at least overnight before eating but sometimes even longer, up to a few days and it tastes better the longer you leave it :-) Please not prep time does not include allowing to cool before adding the mayo. -- posted by .x. Lauren .x.

Sweet and Spicy Tomatoes

Mon, 19 Oct 2009 16:02:41 -0400

Aah! The gardens bounty at it's end! Green tomatoes from cherries to plum to whatever you grew. Some red mostly green. This is a nice way to save and savory those garden goodies. -- posted by ~Rita~

Macaroni Tomato Soup

Mon, 19 Oct 2009 21:06:09 -0400

Cheesy Goodness!!! Oh My, is this good! The cheese topping makes this soup! The ingredients make a winning combination for a hearty meal. As a side use crusty bread, ritz crackers or saltine crackers. -- posted by Seasoned Cook

Baked Vidalia Onion Dip

Mon, 19 Oct 2009 21:10:01 -0400

This dip is sweet and savory and oh so good with baked garlic chips -- posted by GingerlyJ

Vegetable Dutch Baby

Tue, 20 Oct 2009 16:23:54 -0400

Meatless, low calorie and low fat. Can be a main dish or side dish. I've had this a long time and have no idea where it came from. This is easy to put together and very tasty. -- posted by Deb G

Sour Cream Cheese Puffs

Tue, 20 Oct 2009 17:46:58 -0400

Recipe by Annie Darling, Minneapolis MN. Annie says "she makes these pretty little puffs for all occasions - from a football party to a wedding rehearsal dinner." tasteifhome.com//appetizers -- posted by Manami

Shrimp Salad Sandwich With Red Chilli Mayonnaise

Wed, 21 Oct 2009 12:23:12 -0400

Created by Bobby Flay - try this shrimp salad sandwich with a kick of spice! -- posted by Manami

Spicy Root and Lentil Casserole

Wed, 21 Oct 2009 13:38:28 -0400

A brilliant way of using any leftover root vegetables. A quick, filling and healthy winter warmer. -- posted by English_Rose

Filipino Eggplant Omelet (Tortang Talong)

Thu, 22 Oct 2009 17:52:24 -0400

This is a popular dish in the Philippines that I've been wanting to cook but don't know how. Thanks to kathyvegas (from the website foodbuzz.com) for sharing this tasty recipe. -- posted by Chef #914155

Baked Potato With Sauteed Mushrooms and Onions

Fri, 23 Oct 2009 01:02:14 -0400

Delicious and nutritious vegan meal. A smothered and hearty steak-house style baked potato. You can microwave your potato for a quick easy meal. -- posted by Primal Fitness

Savory Ranch Potatoes

Sat, 24 Oct 2009 02:54:08 -0400

This is a recipe I made up in attempts to find new potato recipes my family would love... and this was definately a hit! My husband was so excited about this recipe he invited his friend over to come and try it... Im sure your family will love these as much as mine and luckily they are as easy to make as they are to love! -- posted by Tyler's Wife and Chef

Top of Stove Roast Potatoes and Onions

Sun, 25 Oct 2009 20:16:33 -0400

We always had potatoes and onions cooked in the oven along with a roast: beef, leg of lamb, or pork loin. The potatoes were brown and crisp on the outside, fluffy on the inside and the onions added an extra layer of flavor. My mom wanted to find a way to have roast potatoes and onions when she wasn't cooking a roast and one that didn't require heating up the oven just for the potatoes. So, she came up with "Top of the Stove Roast Potatoes and Onions." Enjoy! Tip: use a non-stick pan to ensure even browning. -- posted by Chef #806008

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

Fresh Cilantro Bean Salsa

Mon, 26 Oct 2009 12:26:58 -0400

Everything is fresh, not canned, except the beans, of course. The cilantro and jalapeno peppers make it! ALWAYS goes over well as an appetizer. Given to me by a family member. -- posted by campania

Clifton Country Inn Essence of Asparagus Soup

Mon, 26 Oct 2009 13:18:27 -0400

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law to Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic. -- posted by Molly53

Ginger & Tomato Chutney

Mon, 26 Oct 2009 17:49:02 -0400

This is a nice little recipe that I happened upon kind of by accident..its a long story...but it tastes great with basic grilled steak and chicken in the summer time. You can even substitute the canned tomatoes with heirlooms if you add a little extra juice. -- posted by Melanie B.

Another Loaded Potato Soup

Mon, 26 Oct 2009 18:08:54 -0400

Not sure where I found this recipe, but know I want to put it on here for safe keeping as it is my families favorite! Use the Kraft american Cheese that is NOT wrapped separately, it is in a blue wrapper. -- posted by NC Gal

Mediterranean Strata Quiche

Mon, 26 Oct 2009 18:14:31 -0400

This dish from Chatelaine magazine's website is a combination of two brunch favourites: strata and quiche. This smaller sized version is ideal for a light dinner served with salad. You may add green olives to the dish if you like, but I didn't have any on hand so made it without. It didn't seem to affect the outcome one bit. -- posted by Irmgard

Easy Pico De Gallo

Mon, 26 Oct 2009 18:14:35 -0400

This is how I make my pico de gallo. It's easy to make, and easy to add to! For a little punch, mince a Jalapeno or Serrano pepper and stir it in! -- posted by Ted and Sarah

Warm Pesto Roast Vegetables

Tue, 27 Oct 2009 01:19:39 -0400

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad. -- posted by English_Rose

Rich French Onion Soup

Tue, 27 Oct 2009 01:28:29 -0400

Some french onion soup recipes can seem a little 'thin' tasting - the dijon, thyme and garlic in this one provide just enough depth to leave you going 'Mmmmmmm....' -- posted by Rachel C

Potato-Crusted Onion Tart

Tue, 27 Oct 2009 01:39:48 -0400

I HATE pie crust, so I combined the potato crust from here (http://bit.ly/W2te6) with the filling from here (http://bit.ly/4AH8lZ) to get a fantastic brunch dish! Be sure to use Russet or Idaho potatoes; you want a dry, starchy potato. -- posted by DrGaellon

Vegetable Medley

Tue, 27 Oct 2009 12:23:39 -0400

This is from an old Penzeys spice catalog I found when cleaning. -- posted by Charlotte J

Grilled Vegetable Salad With Mustard Herb Dressing

Wed, 28 Oct 2009 13:55:15 -0400

Courtesy of Dole -- posted by Dole

Easy Cheezy Potato Skins

Thu, 29 Oct 2009 16:29:29 -0400

These can be a side to a burger or an appetizer. I make them for a snack at night. The microwave makes them easy. -- posted by Honeym

Potato Latkes With Smoked Salmon and Creme Fraiche

Thu, 29 Oct 2009 17:04:14 -0400

If you cant find or dont have creme fraiche try: ...Take 1 cup of heavy whipping cream and 1 tablespoon of buttermilk. Shake and let sit on kitchen counter for 12-16 hours until thick enough (depending on the temperature in the kitchen.) Then refrigerate. Voila...fresh. -- posted by Honeym

Pierogi (Potato and Mushroom Sauerkraut)

Thu, 29 Oct 2009 17:05:13 -0400

Polish dumpling -- posted by Honeym

Onion Bread for the Abm

Sat, 31 Oct 2009 14:06:17 -0400

From Electric Bread. A little bit different from others I've tried, and very good. The smell is divine. The original had 1 teaspoon of poppy seeds, but I didn't think they did much for the recipe. You can certainly add them if you wish. You can also use 1 tablespoon onion paste instead of onion powder. Time will vary according to your machine. -- posted by Chocolatl

Caramelised Onion Soup

Sun, 01 Nov 2009 09:28:53 -0500

This is and easy to make soup and it is great for those cold winter nights! Delcious if you love onions. -- posted by Tisme

Sweet and Spicy Pepper Jelly

Mon, 02 Nov 2009 10:54:36 -0500

This is a recipe I created for something different to serve with tortilla chips besides salsa. Great snack for watching football games. -- posted by Chef #636238

Crawfish Cakes With Lemon Butter Sauce

Mon, 02 Nov 2009 11:40:57 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, featured in The Louisiana New Garde television series. If you do not have access to crawfish meat, please feel free to substitute shrimp or lobster. -- posted by Molly53

Sausage Casserole

Mon, 02 Nov 2009 11:52:00 -0500

This is a winter dish that will warm the cockles of your heart. Preperation is easy & you only use 1 pot to cook it in. No mess or fuss, now thats what I like best about this dish. I made this recipe up as we had some sausages in freezer that needed to be used up. -- posted by Chef #1425198

Mini Quiche

Mon, 02 Nov 2009 14:18:16 -0500

Yumyum... -- posted by notevenhalf

Toasted Pita Salad

Mon, 02 Nov 2009 15:26:16 -0500

From Cooking Light, August 2009. It took me this long to get around to trying it.....too busy cooking Zaar recipes! Cook time includes cooking time and standing time! -- posted by breezermom

Easy Potato Pastie Pie

Mon, 02 Nov 2009 22:05:19 -0500

Potato mixture baked into pastry, like a potato filled crescent. A vegetarian play on the Cornish Pasty Pie. This recipe is so easy and a great addition to a brunch menu. -- posted by Stars-n-Atoms

A Pie in a Spud

Mon, 02 Nov 2009 22:13:54 -0500

From Huey's Cooking Adventures. Times are estimated. -- posted by I'mPat

Onion Salad - Indian Inspired

Mon, 02 Nov 2009 22:17:24 -0500

This salad is a wonderful side for curries or as a regular side dish -- posted by Deantini

Very Rich and Savoury Soup

Thu, 05 Nov 2009 02:03:47 -0500

A simple and quick soup, that you can make in a short time, but that is loaded with flavour. -- posted by Huri

Rib Eye Steaks in a Port Wine Glaze.

Thu, 05 Nov 2009 02:18:38 -0500

Perfectly cooked steaks, nicely seasoned with a rich sweet and slightly spicy glaze. The rib eyes should be room temperature so bring meat out of the refrigerator 1 hour before searing. Use tongs so not to puncture the meat. This serves 12 normal adults. 1/4 pound per adult. BUT if like my Husband he'll eat the whole steak himself. I just don't know how he does it! Leftovers are nice over a bed of greens and a blue cheese dressing. -- posted by ~Rita~

Roasted Winter Squash Soup

Thu, 05 Nov 2009 14:58:55 -0500

Pumpkin and winter squash are so nutritious & versatile. I just love them. Rich taste, full of beta carotene, filling but not fattening & inexpensive - gotta love these vegies! Used a Golden Butternut to make this soup last night. It was the first use of our version of Sherry Peppers (habaneros, cinnamon sticks, allspice berries, black peppercorns in dry sherry) - turned out mighty well. I subbed hot pepper & dry sherry into this recipe as Bermuda Sherry Pepper is hard to come by. The squash cooked down to a beautiful thick orange base that did not need pureeing - the carrot bits were soft too but added a bit of texture which was appealing. Keeps well for reheating in microwave without separating too. Posting at request of DN who wants the recipe after tasting. We served with hot fresh Recipe#118283 made with rosemary & sultanas. -- posted by Buster's friend

Light Cream of Tomato and Pumpkin Soup

Sat, 07 Nov 2009 12:53:36 -0500

tastes like summer but warms you through in the middle of winter when there's precious little fresh veggies to be had. this is just a general outline. would lend itself well to substitutions like more milk or evaporated milk, spaghetti squash instead of pumpkin, change the spices, add more veggies, even brown rice maybe -- posted by spiritussancto

Marsala Beef Stew

Sun, 08 Nov 2009 08:55:33 -0500

A friend of mine said he had not had home made beef stew for 5 years, every since his grandmother died. So I decided to make him some beef stew just like his grandmothers... well somebody's grandmother anyway. This goes great with garlic toast or even some artichoke bruschetta. -- posted by Chef Berry #1423656

Balsamic Garden Pasta Salad

Sun, 08 Nov 2009 19:55:35 -0500

From Rachael Ray. -- posted by Lainey6605

Beef Stock With Port and Veggies

Mon, 09 Nov 2009 10:09:04 -0500

From Ricardo. It looks so yummy. I have not tried it, but when I'll do, I'll add a toast on it and swiss cheese, then broil in the oven like an onion soup ;) -- posted by Boomette

The Realtor's Dijon Fried Onions for Burgers and Steaks

Tue, 10 Nov 2009 19:42:28 -0500

My BF saw something like this on Rachel Ray's show. She didn't remember the recipe exactly and we couldn't find it on the internet so this is what we came up with and it's awesome! We love it on grilled burgers, cheese steak sandwiches and steaks. The dijon adds something really special to the onions. I also make this with spicy brown mustard and love it that way, too. -- posted by Realtor by day, Chef by night

Baked Potato Casserole

Tue, 10 Nov 2009 20:57:47 -0500

My husband loves baked potato. Summer turning to winter, and I decided to make roast potatoes one night. My creativity started rolling and it turned out like this. Surprisingly Yummy! -- posted by Chef #1442214

(Sort Of) Spinach Quiche

Wed, 11 Nov 2009 10:25:06 -0500

Only one egg and a phillo dough crust makes this a cross between a quiche and a spinach pie. Very tasty! -- posted by Future Foodie

French Stuffed Onions

Wed, 11 Nov 2009 12:41:17 -0500

French chef Georges August Escoffier, founder of the Ritz Hotel in Paris, France and one of the great chefs of all time, codified many of the classic recipes of France at the turn of the twentieth century. This is one of them, which is still taught to young chefs today! Adapted from The Everything Vegetarian Cookbook. -- posted by Sharon123

Spaghetti With Braised Kale (Bon Appétit)

Wed, 11 Nov 2009 23:59:38 -0500

An easy vegetarian (or vegan) recipe from Molly Wizenberg printed in Bon Appétit (October 2009). Lacitano kale is also called Tuscan kale or dinosaur kale. This recipe is very adaptable. You can add shallots, red pepper flakes, or other herbs and spices. Season with salt and pepper. -- posted by blucoat

Kristin's Vegan Chili With Cashews

Thu, 12 Nov 2009 00:43:49 -0500

Not your traditional chili. I often play around with it adding different kinds of beans, sometimes 2 cans sometimes 3. -- posted by Kristin D.

Spiced Mashed Potatoes!

Thu, 12 Nov 2009 14:38:04 -0500

Aloo ka Chaukha (aka Mashed potatoes) is one of the greatest delights I am across at my in-law's place. This is an asian version of mashed potatoes.It is widely made in the Bihar and East UP households, India. The mashed potatoes in this recipe have a distinct flavor owing to the mustard oil used.Its a quick and easy dish and can tantalise your taste buds.. -- posted by Shweta_S

Beacon Lightly Breaded Onion Rings

Thu, 12 Nov 2009 17:05:29 -0500

From Diners, Drive-ins and Dives cookbook. Courtesy of Kenny Church of Beacon Drive-In, Spartanburg, SC. -- posted by mightyro_cooking4u

Homemade Pizza

Fri, 13 Nov 2009 12:33:45 -0500

I was trying to come up with something quick and inexpensive to cook for my family but something with a ton of flavor. I just threw this together. My family loves this pizza. Better than anything you can buy. This is my family's favorite. But you can really make it with whatever you have around the house. I use mango salsa for a little fruit taste but you can use any kind of salsa, tomatoes, even spaghetti sauce and it will still taste great. -- posted by Chef #553668

Thai Corn Cakes

Fri, 13 Nov 2009 12:35:29 -0500

Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive. -- posted by Buster's friend

Cucumber and Onion Salad

Sun, 15 Nov 2009 20:42:30 -0500

From Splenda recipe book. (*Note: cooking time is marinating time) -- posted by AZPARZYCH

New Mexico Creamed Corn

Sun, 15 Nov 2009 22:44:09 -0500

Recipe is from Smithfield.com. -- posted by SweetJezebel

Sandy's Spaghetti Sauce

Mon, 16 Nov 2009 22:51:59 -0500

Another creation by my mother-in-law, who is one of those cooks that can come up with delicious recipes off the top of her head! The sauce is more chunky than smooth texture. Yield: Enough sauce for about 1 lb of pasta. -- posted by The Wallaces

Rancheros Salsa!

Tue, 17 Nov 2009 00:13:26 -0500

This salsa, often used for Huevos Rancheros, can be used over chili rellenos, rice, meats, etc. It freezes exceptionally well. Consider making a double batch and storing half for later. Adapted from The Everything Vegetarian Cookbook by Jay Weinstein, a food commentator for a public radio station in New York city. -- posted by Sharon123

Tuscan Onion Confit

Tue, 17 Nov 2009 01:34:30 -0500

A fabulous recipe from Merrill of food52.com; or actually, her mother... I am not a fan of cranberry sauce with turkey for the holidays, and have always just used gravy - this is an inspired alternative. Here is her description of the recipe's background: For years now, on the day before Thanksgiving my mother has made what in my family goes by the slightly unappetizing name of "Tuscan Onion Goo." Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. She took mental notes and then came home and recreated it, with a few small adaptations. The recipe has since become one of my mother's signatures, and Thanksgiving would simply not be Thanksgiving in our house without "Tuscan Onion Goo." It's a great addition -- or alternative -- to cranberry sauce. While the flavors are very different, it serves a similar role: the sweetness provides a counterpoint to other, more savory sides, and the acid in the vinegar cuts through some of the richness that often pervades the meal. The confit couldn't be easier to make, although it does require a bit of a time commitment. You can use frozen pearl onions, but it's worth trying with fresh cippollini. My mother insists that you have to be crazy to make it with anything other than frozen onions after the first time, but I find peeling cippollini somewhat cathartic. Once the peeling (or the opening of the bag) is done, you briefly sauté the onions in a bit of olive oil and deglaze them with sherry (my mother's addition -- the chef at Ristorante del Fagioli used Cognac), then simmer them slowly with some water, sugar, red wine vinegar, raisins and toasted pine nuts, until the onions are limpid and soft and all of the flavors have had a chance to meld. The confit keeps very well in the fridge, and it doesn't have to be limited to turkey; it's great with beef, pork and lamb as well. -- posted by Raquel Grinnell

Tuscan White Bean Ragout

Tue, 17 Nov 2009 15:31:34 -0500

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein. -- posted by Sharon123

Back Bay Corn Chowder

Wed, 18 Nov 2009 08:04:50 -0500

This comes from Slow Cooker: the best cookbook ever by Diane Phillips. I used 2 cans drained sweet corn instead of the frozen. Served with crusty french bread. OhEmGee, delicious!!! -- posted by pigtailone

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Four Pepper Stir-Fry

Wed, 18 Nov 2009 16:32:08 -0500

This is a very simple and quick dinner I made up one night with what was in the fridge. It is even tastier the next day! Feel free to add or subtract other ingredients if you like. (I used hot pepper infused olive oil for a bit of bite.) -- posted by Teasaidh

Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf)

Fri, 20 Nov 2009 01:24:03 -0500

Growing up in Dubai there was a tiny restaurant my father would occasionally take us to. They were famous for & only served Zanzibari Pulao along with a cold glass of the drink Tang. After moving out of Dubai the only option I had to still eat the pulao was to come up with something at home. After many trials my mom came up with this chutney recipe. This chutney is part of the Zanzibari Pulao that I have posted. Pakistani Bhagaare Chawal (Stir Fried Rice) or Zanzabari Pulao recipe #282570 Soon I'll post Zanzibari Fried Fish's recipe as well. Already warning people with low tolerance to spices. This chutney is spicy & sour . It can be stored in an air tight jar for 2 weeks in the fridge. -- posted by Bint e Naeem

Chicken Salad - Barb Koffman

Fri, 20 Nov 2009 15:25:03 -0500

Fresh & chrisp chicken salad. Filled with fruit & veggies! -- posted by Lastar Wellness

Samposa With Cheese

Mon, 23 Nov 2009 14:48:52 -0500

Its an easy and fast preparing snack for every time and occasion -- posted by Chef #1380472

Seasoned Chicken in a Light Wine Sauce

Mon, 23 Nov 2009 15:51:25 -0500

This is a healthy way to add a little flavor to chicken without all the fat, and just a little salt. You can substitute or add any vegetable that sautes well if you don't like onions, but the mushrooms are a must. Pairs well with steamed veggies and/or rice. You could add a little cornstarch slurry while the liquid reduces to help thicken the sauce, but I like to keep it on the light side. Using a lid on the non-stick skillet is a key step to the recipe. It keeps the Chicken from drying out. -- posted by Cyril

Seasoned Chicken in a Light Wine Sauce

Mon, 23 Nov 2009 15:54:10 -0500

Crock Pot Chinese Pork Stew

Mon, 23 Nov 2009 15:55:55 -0500

This Crock Pot Stew is easy to make and allows the meat to become very tender while cooking. It has a Chinese taste due to the fish sauce and goes great with rice. -- posted by ChrisI

Shrimp Egg Rolls

Mon, 23 Nov 2009 16:07:12 -0500

These are so wonderful! They are my new favorite food. I told my mom I was craving egg rolls and this is what she came up with. And they are so much easier to make than most egg roll recipes plus they consist of normal ingredients so you don't have to break the bank. -- posted by TheFountain5

Stuffed Mushroom Caps

Mon, 23 Nov 2009 18:10:37 -0500

I like the recipe because it is easy to prepare and serve This recipe was given to me by my sister-in-law and dear friend, Lynne I do not use the mushroom stems in the filling (save them for mushroom soup!) when preparing be sure to dice the veggies and shrimp small so that when combined you get a taste of everything in one bite!! -- posted by Chef #1062043

Meme's Easy Pickled Beets

Mon, 23 Nov 2009 18:11:51 -0500

These are so simple to make and taste fantastic! NO COOKING! I took a recipe I found and modified it to me and my families liking. DH loves these! You can modify spices to your liking, add more, add others or cut back...whatever you want! Original recipe called for sugar not Splenda and came from "Favorite Family Recipes Good Country Cookin' Cookbook." I usually double this recipe and I get two quart size wide mouth mason jars full. This time I added a whole clove to each jar. I'll let you know how it comes out! Ya'll let me know your thoughts and ideas on this one ok?! -- posted by Heartspell

Chipotle-Pumpkin Soup

Mon, 23 Nov 2009 18:15:15 -0500

This is a nice twist on traditional pumpkin soup. Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. Garnish with toasted pumpkin seeds or a light drizzle of pumpkin seed oil -- posted by swissms

Persian Style Onion Soup

Tue, 24 Nov 2009 15:09:16 -0500

I think it comes from Gordon Ramsay's Healthy Appetite -- posted by littlemafia