MAKE AHEAD OAMC MEATLOAF
Make and share this Make Ahead OAMC Meatloaf recipe from Food.com.
Provided by chelleshocked
Categories Meat
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix cracker crumbs, ground beef, onion, egg, salt, pepper, and 1/2 can of tomato sauce in large bowl.
- Divide into two small or one large loaf pan.
- Pat mixture into loaf pans evenly.
- Go wash your nasty hands, ewww!
- Cover top of each loaf with rest of tomato sauce (you may use ketchup as well, if so you will only need a small can of tomato sauce. My family doesn't like the sweetness of ketchup in this dish.).
- Cover with heavy duty foil, label, and freeze.
- When ready to make, thaw loaves completely.
- Preheat oven to 350 degrees F.
- Bake thawed loaves 1-1/2 hours (depends on if you are using the large or smaller ones.).
- Enjoy!
Nutrition Facts : Calories 412.7, Fat 19, SaturatedFat 7.2, Cholesterol 130, Sodium 625, Carbohydrate 32.8, Fiber 2.5, Sugar 5.3, Protein 26.8
MAKE AHEAD CARAMELIZED ONIONS
Here is a great technique, using your crockpot, for caramelizing sweet or regular onions, which you can then use for onion soup, or a delicious Caramelized Onion Lasagna recipe I am posting separately. I am guessing at the amount it makes.
Provided by MarieRynr
Categories Onions
Time 12h15m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Put the butter in a 4 quart or larger slow cooker insert.
- Separate the onion slices into rings and add them to the slow cooker, lightly packing them down.
- Sprinkle the salt over and cover with the lid, (the cooker will be quite full).
- Cook on high until the onions are very soft and a deep caramel color, about 10 to 12 hours, stirring once or twice.
Nutrition Facts : Calories 883.6, Fat 46.9, SaturatedFat 29.4, Cholesterol 122, Sodium 2365.8, Carbohydrate 114.8, Fiber 15.9, Sugar 48.6, Protein 10.9
FIRECRACKER POTATO SALAD
B A M ! This will clear out your sinuses, make your eyes tear and rock your taste buds! I picked up this recipe and the wasabi mayonnaise at Trader Joe's, it's awesome. Cook time does not include chilling.
Provided by Chicagoland Chef du
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Slice potatoes lengthwise, add water to pot. Bring water to a boil and reduce to a simmer. Cook potatoes until slightly undercooked.
- Pour off hot water and submerge potatoes in cold water.
- Once cool to touch, cut into bite sized chunks or break apart into medium pieces.
- Add wasabi mayo, sliced onions and chopped peppers. Toss to coat potatoes. Add salt and pepper to taste.
- Combine, chill & serve.
- NOTES:
- To reduce the heat factor, cut wasabi mayo with your favorite mayonnaise.
- UPDATE: 5/25/08.
- If wasabi mayo is not available, wasabi powder can be mixed with mayonnaise to desired taste. It does pack a little "heat".
- Fingerling or baby red potatoes can be used.
Nutrition Facts : Calories 107.6, Fat 0.2, Sodium 708.3, Carbohydrate 24.9, Fiber 2.6, Sugar 1.3, Protein 2.6
CARAMELIZED ONIONS - OVEN BAKED - GREAT FOR OAMC
I love caramelized onions but being a busy cook, I often end up with burnt onions if I'm distracted. My mother taught me this oven method and it's just the thing when I'm preparing my OAMC and need onions. I usually throw 1/4 - 1/2 cup in the zip lock bag when assembling anything that calls for ONIONS! Another nice thing about using the oven for these is how much can be prepared at one time. I chop my onions into big 1" pieces if using for soups, stews, or roasted meats. If using in a dish that will be frozen, cool the mixture before adding to other ingredients. You can also add a little cayenne pepper before baking if you want to spice them up. And if you're making burgers for the family, slicing them into 1/2" rings (and separating)before baking looks pretty cool.
Provided by Aunt Judy
Categories Sauces
Time 1h
Yield 3 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F.
- Spread a large sheet of foil on top of a baking sheet leaving enough to pull around the onions (and seal) once they're baked.
- Roughly chop and place the onions in a large bowl. Toss with just enough of the oil to lightly coat. Salt and pepper to taste. You can also use a little cayenne or red pepper flakes if you like the spice.
- Put prepared onions on the foil covered tray and spread out as much as possible.
- Bake 30 - 40 minutes Do not let onions burn.
- Remove from oven and carefully seal the onions in the foil they were baked on.
- Set foil packet aside for 5-10 minutes so onions can finish steaming.
- If preparing to use as a sauce or condiment, substitute melted butter for the olive oil. I don't use butter if I'm making these to use in my freezer meals.
Nutrition Facts : Calories 48, Fat 2.8, SaturatedFat 0.4, Sodium 118.7, Carbohydrate 5.6, Fiber 1, Sugar 2.5, Protein 0.7
MAKE-AHEAD CHOPPED SALAD
Enjoy a delicious salad to go with our Make-Ahead Chopped Salad recipe. Multi-grain tortilla chips are a key ingredient in our Make-Ahead Chopped Salad which features shredded cheese, juicy grape tomatoes and tasty turkey slices.
Provided by My Food and Family
Categories Home
Time 15m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Spoon dressing into large resealable plastic bag. Fill bag with lettuce, turkey, tomatoes, onions and cheese; seal bag.
- Place tortillas chips in separate resealable plastic bag; seal bag.
- Shake salad bag just before serving. Crush 3 tortilla chips; sprinkle over salad. Serve with remaining whole chips.
Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 940 mg, Carbohydrate 31 g, Fiber 4 g, Sugar 10 g, Protein 15 g
MAKE-AHEAD OAMC PRE-CHOPPED ONIONS FOR SENSITIVE EYES
If you're like me and have very sensitive eyes, onions don't make your eyes tear-- they burn them horrendously, even for something as mild as ordinary white onion let alone sharper varietals such as vidalia, shallots, yellow onions, or red/purple onion. This makes working with freshly-peeled onions a problem since they are a common staple in cuisines of all difficulties around the globe, and chopping them by hand is just out of the question because it would take too long and hurts too much. Now here's your solution! Even if you don't have a sensitive eye problem, this is a nice method/process that I wanted to share because I don't see pre-chopped onions in the frozen veg section often, and when I do it's usually not worth the value for the money because buying fresh onion is far cheaper. Just pick a day that you can set aside about 30-45 minutes for this, then it will be a big time saver in the future! I repeat this process every few months with 5 onions, feel free to use more or less depending on how often you cook with onions. PLEASE NOTE Step 2 for the tools you will need!
Provided by the80srule
Categories Onions
Time 30m
Yield 15 1/3-cup servings, 15 serving(s)
Number Of Ingredients 2
Steps:
- YOU DON'T NEED TO ADD WATER! ALL YOU NEED IS ONIONS! The Zaar wouldn't let me submit the recipe with just one ingredient, so I just put down "water" because it wouldn't alter the nutrition facts, and there will be some residual water in the freezing and thawing processes.
- TOOLS YOU NEED: safety goggles, a very sharp knife that can handle tough foods, a cutting board, a mini food chopper or a standard food processor, and freezer bags. I use gallon-size Hefty One-Zips. OPTIONAL- Allergan tear drops or other natural tears, rubber gloves.
- If you have a food processor, you can probably chop all the onions at once. Me, I use the mini food chopper for this. It looks like a tiny version of a food processor with a blade that rotates. You can pick them up for $10-15 at most department stores, a very nifty must-have for urban foodies with limited space and budgets who lack a dishwasher. Safety goggles are also integral because though you may look silly doing this, it's worth it to avoid that horrid burning pain. Swim goggles also work in a pinch! Onto the process:.
- Put on the goggles to prevent getting eye burn.
- Lay the onions out on the cutting board. With the sharp knife, cut the ends off of each onion and peel each one. This step can be a pain, which is why the rubber gloves are an optional tool because if you have cuts on your hands the onion can burn.
- If you use a strong food processor, you can just throw the peeled onions in and pulse until they are chopped to the consistency you like. Store in the freezer bags, making sure you label it with the date you packed it. I use a gallon size bag for this amount of onions, sometimes two gallon-size bags.
- Use the tear drops in case the goggles slip or you feel any burning after cleanup!
- If you use the mini food chopper, cut the onions into pieces that will fit in the chopper's cup, then pulse until chopped, and repeat until you use up all the onion pieces, spooning the chopped onion out into the freezer bags.
- If you're cooking with onions the same or next day, put some aside (see next step for amounts.).
- When a recipe calls for a "small onion", I use 1/4 cup. If it calls for a "regular" onion, 1/3 cup. "Large" onion = 1/2 cup. Otherwise, just follow what the recipe says for the amount of chopped onion if they give you an actual measurement.
- FOR FUTURE USE AFTER FROZEN: Simply open the freezer bag and measure out what you need with the cups or spoons. You may need to add just a wee bit extra to make up for frost crystals taking up space. You can thaw it out over a couple hours or overnight, but I prefer to microwave for about 30 seconds then blot off the excess frost and water.
- The onion usually lasts indefinitely once frozen, but I find that after about 6-7 months it starts to lose potency from freezerburn. This is why it's important to label the bags with the dates you packed them.
- This method will work for any kind of bulbous onion, I do this with shallots and white onions the most often every few months.
Nutrition Facts : Calories 21, Sodium 1.5, Carbohydrate 5.1, Fiber 0.7, Sugar 2.1, Protein 0.5
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