Onion

Cheese and onion encrusted roughy By Jim Lekander Category: entrée Prep time: 20 minutes Servings: 1 Ingredients 4 ounces orange roughy fillet 1/4 onion, thinly sliced 1/4 cup parmesan cheese, grated ...

Caramelized onion and mango chutney BBQ sauce Recipe by: Jim Lekander Category: miscellaneous Prep time: 40 minutes Servings: 10 Ingredients 1 tablespoon ...

2 tablespoons of butter 1 tablespoon of olive oil 1 1/2 cups of yellow onion, thinly sliced 1/2 cup of shallots, thinly sliced 1 tablespoon of apple cider vinegar 1 1/2 cups of cottage cheese 1 cup of Wisconsin blue cheese 2 teaspoons of fresh tarragon 2-3 tablespoons of milk (to taste) salt and pepper 1/4 cup of sun dried tomatoes In a medium sauce pan over high heat, melt the butter and add the olive oil.  Add onions and shallots.  Stir 2-3 minutes.  Reduce heat to low and add vinegar.

One raw turkey of desired weight 1/2 pound of butter (2 sticks) 10 sprigs of thyme 2 cloves of garlic, minced (to taste) salt and pepper 1 tablespoon of lemon zest 1 lemon, thinly sliced 2 cups of apple cider 1 onion, sliced   Remove giblets and neck from the cavity of the turkey.  It is important to chose a turkey that is not too big for your party; the bigger the turkey, the longer it will take to cook and the more likely that your turkey will be dry. Gently run your hands beneath the skin of the turkey breasts so as to separate it from the meat but be careful not to tear or remove the skin, because this helps to seal in flavors.

1 yellow onion 3 tablespoons of unsalted butter 3/4 cup of ketchup 1/3 cup of cider vinegar 3 tablespoons of brown sugar 1/4 cup of pineapple juice 1/2 cup of pineapple chunks 1 tablespoon of Worcestershire sauce 2 teaspoons of mustard 0.13  teaspoon of ground black pepper 1/2 cup of water 3 pounds of chicken breast filet In a large heavy skillet, heat a small amount of oil and brown chicken on all sides.  Drain and place in...

by Nicole Lawson 1 large tomato, sliced 1 large purple onion, sliced 1 green bell pepper, seeded and quartered 2 tablespoons olive oil 1 medium tomato 1/2 medium purple onion 1/2 green bell pepper 2 tablespoons chopped cilantro 1 lime (to taste) salt and pepper 1 tablespoon garlic Sprinkle olive oil over sliced tomato, sliced onion and quartered bell pepper, and grill until soft. Add garlic. Puree and refrigerate until cool. Dice remaining onion, tomato, bell pepper and cilantro.

2 tablespoons of vegetable oil 1 green bell pepper, chopped 1 yellow onion, chopped 2 cups of chopped smoked or andouille sausage 1 cup of peeled and de-veigned shrimp 2 tablespoons of onion powder 2 tablespoons of granulated garlic 2 tablespoons of Tabasco sauce 1 tablespoons of Worcestershire sauce 4 cups of cooked rice 1 12-ounce can of diced tomatoes   Put olive oil into...

This is a great traditional Korean dish, and it's also a good meatless alternative for Lent. 1 cup of flour 1 large egg 1 1/2 cups of water 1 teaspoon of salt 1/2 cup of chopped green onion 1/4 cup of thin-sliced purple onion 1/4 cup of shredded carrots 1/4 cup of oil Whisk together egg, flour, water and salt.  Preheat a medium skillet to medium high heat.  Drizzle pan with oil.  Add some onion, green onion...

Prep time: 20 minutes Servings: 4 1 pound venison steak 3/4 pound fresh green beans 1 medium onion 1 teaspoon garlic powder 1 teaspoon black pepper 2 tablespoons soy sauce 1 tablespoon margarine 1/2 pound rice Directions:Prepare rice as directed on package and keep warm.  Slice the steak into 1/4-inch strips, cutting across the grain.  Cut the tips off the green beans.  Slice the onion into 1/4-inch disks.  Melt the margarine in a skillet and add the vegetables and the garlic powder.

1 large bag of cooked shrimp, medium-sized, peeled and de-veined 1/2 large purple onion, thinly sliced 1/2 jalapeño, diced 1 tablespoon of minced garlic 1 cucumber, peeled, deseeded and julienned 1 1/2 cup of white vinegar 1/2 cup of olive oil (to taste) salt and pepper 3/4 cup of sugar 1 tablespoon of chopped fresh dill   In a medium mixing bowl, combine vinegar, oil, salt and pepper, garlic, sugar, and jalapeño.

1 yellow onion 3 tablespoons of unsalted butter 3/4 cup of ketchup 1/3 cup of cider vinegar 3 tablespoons of brown sugar 1/4 cup of pineapple juice 1/2 cup of pineapple chunks 1 tablespoon of Worcestershire sauce 2 teaspoons of mustard 0.13  teaspoon of ground black pepper 1/2 cup of water 3 pounds of chicken breast filet In a large heavy skillet, heat a small amount of oil and brown chicken on all sides.  Drain and place in...

SPRINGFIELD, Mo. -- A popular fundraiser for the Shrine Mosque in downtown Springfield will get underway soon. Supporters of the Abou Ben Adhem Shrine Mosque will sell Vidalia onions beginning Thursday morning at various locations around Springfield.  On Wednesday, two trucks full of the vegetables will pull into the back of the Shrine Mosque to unload the onions. The onion sale is one of the Shrine Mosque's largest fundraisers of the year. The Abou Ben Adhem Shrine Mosque has been the home of the local Shrine fraternity since 1923.

This is a great traditional Korean dish, and it's also a good meatless alternative for Lent. 1 cup of flour 1 large egg 1 1/2 cups of water 1 teaspoon of salt 1/2 cup of chopped green onion 1/4 cup of thin-sliced purple onion 1/4 cup of shredded carrots 1/4 cup of oil Whisk together egg, flour, water and salt.  Preheat a medium skillet to medium high heat.  Drizzle pan with oil.  Add some onion, green onion...

Chef James Clary appeared on Ozarks Today with one of his favorite holiday hors   d'oeuvres.  The colorful, savory dip can be made in mere minutes for your Christmas party. Clary is the Director of Culinary for Price Cutter's Pyramid Foods. Goat Cheese Poached In Tomato Sauce ¼ cup olive oil 1 tablespoon minced garlic ½ cup minced onion 16 oz. whole canned tomato 2 teaspoons Kosher salt 1 teaspoon black pepper 8 oz. creamy goat cheese Basil Sprig Toast Points*   Heat small sauce pan and add oil. Sauté garlic and onion, covered, for about 3 minutes or until onions are soft..

Indian fried bread 1 cup of flour 1/3 cup of water 1 teaspoon of baking powder 1 pinch of salt Sift together dry ingredients.  Incorporate water and knead dough until a soft ball is formed.  Separate into 6 pieces and roll out into six flat disks about the shape of a small flour tortilla.  Deep fry in 350 degree oil for 1.5 minutes on each side.  Remove from oil and let drain for 2 minutes. Refried black beans 1 small can of black beans 1/2 small onion, diced 1 tablespoon of granulated garlic 2 teaspoon of salt 1 tablespoon of cumin 2 tablespoons of oil In a small pot, saute the onions in the oil on medium high heat.  Once they are soft, add the beans with their juices and all of the seasonings.  Reduce to medium heat and simmer until beans begin to thicken stir periodically.

2 tablespoons of butter 1 tablespoon of olive oil 1 1/2 cups of yellow onion, thinly sliced 1/2 cup of shallots, thinly sliced 1 tablespoon of apple cider vinegar 1 1/2 cups of cottage cheese 1 cup of Wisconsin blue cheese 2 teaspoons of fresh tarragon 2-3 tablespoons of milk (to taste) salt and pepper 1/4 cup of sun dried tomatoes In a medium sauce pan over high heat, melt the butter and add the olive oil.  Add onions and shallots.  Stir 2-3 minutes.  Reduce heat to low and add vinegar.

1 2-pound bag of Mrs. T's Pierogies (any variety will work) 1 large yellow onion, sliced 2 sticks of unsalted butter 1 tablespoon of minced garlic 4 tablespoons of chopped cilantro Melt butter on medium low heat in a large sauté pan.  Once butter is melted, add onions.  Sauté for a few minutes.  Add garlic.  Add enough pierogies to cover the bottom of the pan but not so many that they are stacked and do not touch the bottom of the pan. Cook on both sides for 2-4 minutes or until medium golden brown.

A chef friend of mine from Louisiana showed me this recipe.  It's really quick, very tasty, and a great alternative to traditional fruit salads.    3 cups of orange segments 1 medium purple onion, thinly sliced 2.5 ounces of sunflower seeds 1 cup of golden raisins 1/2 cup of olive oil 1/2 cup of red wine vinegar 1 tablespoon of sugar 1 pinch of salt   Combine vinegar, olive oil, salt and sugar in a medium-sized bowl and whisk together.

6 Roma tomatoes, diced 2 tablespoons of fresh chopped basil 1 purple onion, diced 1 bunch of green onions, chopped 2 tablespoons of chopped garlic 3 tablespoons of olive oil 1 1/2 tablespoon of balsamic vinegar (to taste) salt and pepper  Combine tomatoes basil, purple and green onion in a medium-sized bowl.  In another bowl, combine garlic olive oil and balsamic vinegar.  Whisk for about one minute. Pour over vegetables and toss until veggies are coated.

2 1/2 cups of chopped green onion 1/2 cup of fresh minced ginger 1 1/2 teaspoons of soy sauce 1/4 cup + 2 tablespoons of grape seed oil 3/4 teaspoon of sherry vinegar 3/4 teaspoon of salt 12 ounces of cooked spaghetti noodles 1/2 pound of fresh green beans 1 pound of cooked and sliced steak or chicken breasts Combine green onion, ginger, soy sauce, sherry vinegar, salt and 1/4 cup of grape seed oil. Stir well...