We got a bunch of cippoillini onions from our crop share this year and couldn't figure out what to do with them. I came across this recipe for a rustic tart and was thrilled. Not only did it use all of...
Author: Oliver Fischers Mo
Make and share this Asparagus and Caramelized Onion Matzoh Farfel recipe from Food.com.
Author: Miraklegirl
A very easy salad, which is a very common salad in the whole of the middle east. The dressing is optional.
Author: lemoncurd
This is real comfort food! It is easy to prepare and oh so yummy. Recipe courtesy: Sara Moulton, 2003 - Television Food Network.
Author: Manami
This is one of my family's favorite things that I make. Sage,Thyme, Onions,Tomatoes and Swiss cheese make this a very savory and tasty appetizer. It's very simple and can be tweaked with other additions...
Author: michellen4
If you are gluten free, you can't eat those french fried onions out of a can, the ones that make green bean casserole so indulgent and delicious. This simple recipe, adapted from Alton Brown's recipe (which...
Author: jude503
Make and share this Salisbury Meatballs With Caramelized Onions recipe from Food.com.
Author: Jillian L
Another recipe to use with the Jumbo Vidalia Onions. Don't forget large means Jumbo for these Vidalia Onions recipes.
Author: Charlotte J
From thekitchen.com which explains: 'Not only is this soup delicious, but, like most of our favorite soups, it's also ridiculously easy to prepare. The key is being careful with the few steps required....
Author: COOKGIRl
These wonderful onions seem to go with everything! I make them for my husband as a special treat, since the peeling of those little onions can be time consuming...but worth it.
Author: Geema
A simple dish that allows a bit of variety to your usual favorite veggies. Try using Cilantro instead of oregano. I use about 2 tbsp fresh chopped
Author: Bergy
This is another way I like to prepare the zucchini that is so plentiful now. Yellow squash, or a combination of both, can also be used.
Author: shelbyrose
Adapted from Quebec chef, Anne Desjardins, this condiment is lovely with a cheese and/or charcuterie plate, or with roast pork, poultry or ham.
Author: Chef Kate
Two directions included: grilled and cast iron. Serve these onions with steaks or pork chops as an alternative to fried onions. For a low-cholesterol version, substitute 2 tablespoons of olive oil for...
Author: gailanng
This recipe is from the popular Atlanta restaurant, Brasserie Le Coze (now French American Brasserie) and was published in the AJC.
Author: Epi Curious
From Andreas Viestad, a lovely, slightly sweet, onion soup. Prep time includes cooking time because you do have to stir now and then while the onions saute.
Author: Chef Kate
Don't be intimidated by the list of ingredients; the first 14 go into the marinade for the 15th ingredient - Steak! Sounds mouth-watering! Cook/prep time does NOT include time to marinate. Taken from thefreshmarket.com...
Author: alligirl
A rich side dish, ideally prepared with fresh peas and baby onions. Creamy with a lemony tang, a wonderful side dish, nice enough to eat by themselves! From The Inspired Vegetarian
Author: Karen Elizabeth
This is my take on Derf's 'Cod with Fennel Mushrooms, Tomato & Dill". (Recipe # 146425) Thanks Derf, will try your recipe with the cod fillet soon! I served this with Potato-Rosemary Crusted Fish Fillets...
Author: Chef 477627
An inexpensive, delicious Hungarian-style dish just lovely served with dilled cucumber and onion salad and hearty dark bread. Don't worry about the alcohol in the wine...it evaporates, leaving only the...
Author: Molly53
Make and share this Sauerkraut Soup 1968 recipe from Food.com.
Author: andypandy
Make and share this Layered Fiesta Casserole recipe from Food.com.
Author: Margie99
This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes. Time does not include soaking overnight. You can...
Author: WI Cheesehead
From a recipe book on 18th century frontier outpost recipes - this was most popular before the War of Independence and fell out of favor due to the name around then.
Author: Nyteglori
You don't need a lot of fat to make a great dish. These onions are wonderful over steaks, chops, hamburgers, pizzas, inside quesadillas, on top of brushetta, in frittatas and omelettes or beaten into mashed...
Author: Abby Girl
Tender beef tenderloin encased in veggies, prosciutto and puff pastry. This is a 1/2 of a beef tenderloin. Be sure to trim all fat and sliver skin from it.
Author: Rita1652
Make and share this Glazed Mushrooms and Onions recipe from Food.com.
Author: Lvs2Cook
From March 1999 Bon Appetit. Delicious when served with pot roast or beef stew. Very easy to prepare.
Author: Obag6142
Make and share this Mushroom Soup - Puréed recipe from Food.com.
Author: William Uncle Bill
Not-U-Know-Who's caviar for a crowd... the scale of the recipe found using Black-Eyed Peas if you google looking for an "eatery & café" recipe. There may be a café somewhere using B-E Peas for this "caviar"...
Author: grantg
Bring together crumbled feta, lemon zest and fresh veggies for this Easy Greek Cucumber-Tomato Salad. This cucumber-tomato salad is bursting with flavor.
Author: My Food and Family
This meatless side-dish casserole was affectionately dubbed "Trough Delight" by my husband. It's rich and tasty and is a huge hit at potlucks. You could even cut them up small and serve as appetizers....
Author: Chef PotPie
From Taste of Home magazine, these onion rings were delicious served with grilled hamburgers. They had just the right amount of spices to suit my family's tastes. Of course, you can add in additional spices...
Author: Dreamgoddess
I make this soup on cold days as comfort food. It isn't heavy but the parmesan rind makes it feel like more. I have never measured it before you might need to adjust things to your taste.
Author: Tea Girl
Great flavored slices of onion pan fried. Serve this along side a steak or a burger.Have it as a side dish for an brunch or dinner buffet. This recipe is adapted from one published in the July 06 Bon Apetit...
Author: Bergy
This is an easy, quick and healthy dish that I make pretty often. Great with pasta or mashed potatoes.
Author: spinster
This is a recipe Huey made today serving it with a grilled steak and a wedge of lemon - looked delicious but could be served as a side to any meat.
Author: ImPat
From a magazine. Wish you could see the photo. Very pretty presentation. Serves 4 as a main course or makes 24 hors d'oeuvres. Grilled scallops' carmelized crust brings out their sweetness.
Author: Oolala
Make and share this Texas Caviar With Avocado recipe from Food.com.
Author: Newbie Chef Extraor
I needed another way to use up the hot banana peppers and cucumbers I picked out of my garden. Got surfing the net for something and found this recipe. I had to fix it to our taste. I'm posting how I made...
Author: barefootmommawv
From The Best of Cooking Light, March 2009. "Earthy shiitake mushrooms and pungent cheese toasts give this soup more heartiness than classic French onion soup. For a light main course option, pair with...
Author: Julie Bs Hive
Make and share this Swiss Cheese and Onion Soup recipe from Food.com.
Author: talibaba
I had 6 sausages in the fridge and a pepper, mushrooms and some green onions so i decided to cook up a stir-fry
Author: Skynyrd_1977
Make and share this Pine Nut Crusted Haddock With Basil Sauce recipe from Food.com.
Author: Boomette
This stir-fried vegetable is a vivid addition to any plate and it comes together quickly. I like it with Recipe # 372516 and Golden Carrot Risotto. From an April 1986 issue of Bon Appetit in the "Cooking...
Author: Leslie in Texas
When made properly this is melt in the mouth magic. So good I've even eaten it cold spread on bread! The beef stock must be of really good quality (the little sachets of jellified ones are best) and the...
Author: robd16
My favorite way to make carrots now; I got the recipe from my mom, who made them at Christmas last year. They have a delicious flavor and aren't overly sweet. If you can't find the petite carrots, use...
Author: Halcyon Eve