Onion

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.

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...

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.

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.

Upscale macaroni Recipe by: Brian Dulany, Ozarks Technical Community College Category: side dish Prep time: 30 minutes Servings: 4 Ingredients 12 ounces macaroni...

8 ounces of fresh baby spinach 4 ounces of grilled salmon or chicken 1 cucumber 1 tomato 1 sliced red onion kalamata olives feta cheese (crumbled) dill vinaigrette (olive oil, red wine vinegar, chopped dill)  Dressing: Place olive oil and red wine vinegar into bottle with a tablespoon of dill.  Shake until emulsified. Greek Salmon Salad: Drizzle dressing with spinach until lightly coated.  Gently toss spinach with dressing and add cucumber, tomato, red onion.

1 small head of cauliflower, broken into small flowerets 1/2 cup of chopped onion or 2 tablespoons instant onion flakes 2 cups of water, divided 2 cups of milk 2 cups (16 ounces) of American cheese (we’ve used Velveeta and cheddar) 1 pound of pork sausage, cooked and drained 1/2 cup oif flour (to taste) salt (to taste) pepper Cook the cauliflower and onion in 1 ½ cups of the water until tender. Do not drain. Add the milk, cheese, and sausage.

Baked salmon with tomatoes and olive salad Recipe by: Lou Rice Category: entrée Prep time:  30 minutes Servings: 4 Ingredients 4 salmon fillets -- extra...

2 cups of pumpkin, cooked 3 cups of chicken broth 3 tablespoons of butter 1 cup of light cream 1 medium onion, diced 1 medium apple, diced 1 teaspoon of ground ginger 1/2 teaspoon of salt Melt butter in a heavy saucepan. Sauté onion and apple until tender. Stir in pumpkin, broth and spices. Remove from heat. Process or blend until smooth. Return to saucepan and stir in cream.  Heat through and serve.

1/2 pound of medium cooked shelled and deveined shrimp 1/4 cup of mayonnaise 1 celery stalk, finely chopped 1 tablespoon of chopped green onion 1 tablespoon of grapeseed oil 1 teaspoon of lemon juice 1 teaspoon of horseradish (to taste) salt and pepper 12 king Hawaiian rolls 1 cup of crushed potato chips Whisk together mayo, oil, horseradish, lemon juice and salt and pepper.   Toss shrimp, celery and green onion in mayo mixture. Split the top of each roll.  Garnish with crushed potato chips.