Onion Stuffed With Peanut Butter Recipes

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STUFFED ONIONS



Stuffed Onions image

My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 10

6 medium yellow onions (about 2 pounds)
2 bacon strips, cut into 1-inch pieces
1/4 cup dry bread crumbs
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon butter
1-1/2 cups sliced fresh mushrooms
1/4 teaspoon salt
Dash each pepper and ground nutmeg
1/2 cup beef broth
Additional parsley, optional

Steps:

  • Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

Nutrition Facts :

ROASTED STUFFED ONIONS



Roasted Stuffed Onions image

Categories     Onion     Side     Bake     Roast     Thanksgiving     Stuffing/Dressing     Fall     Gourmet     Peanut Free     Soy Free

Yield Makes 10 stuffed onions

Number Of Ingredients 11

10 medium red and yellow onions (4 lb)
1 lb sliced bacon, cut crosswise into 1-inch-wide pieces
3 celery ribs, cut crosswise into 1/2-inch-thick slices
1 teaspoon salt
1 teaspoon black pepper
3 garlic cloves, minced
15 oz baby spinach, trimmed and coarsely chopped (14 cups)
1 (9-inch) round loaf country-style bread (1 1/4 lb), cut into 1/2-inch cubes (10 cups), lightly toasted
2 cups salted roasted cashews (10 oz), coarsely chopped
1 stick (1/2 cup) unsalted butter, melted
1 1/4 cups turkey giblet stock

Steps:

  • Make onion shells:
  • Cut a 1/2-inch-thick slice from tops of onions, discarding tops, and trim just enough from bottoms for onions to stand upright. Scoop out all but outer 2 or 3 layers from each using a small ice cream scoop or spoon (don't worry if you make a hole in the bottom), reserving scooped-out onion and onion shells separately.
  • Make stuffing:
  • Coarsely chop enough scooped-out onion to measure 3 cups.
  • Cook bacon in 2 batches in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 10 minutes, then transfer with a slotted spoon to paper towels to drain, reserving about 1/3 cup fat in skillet.
  • Add chopped onion, celery, salt, and pepper to skillet and sauté over moderately high heat, stirring, until vegetables are softened, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Transfer mixture to a large bowl and stir in spinach, bread, cashews, butter, 1 cup stock, and bacon, then cool completely.
  • Roast onions:
  • Preheat oven to 425°F.
  • Arrange onion shells, open sides up, in a 13- by 9- by 2-inch baking pan, then add 1/2cup water and cover pan tightly with foil. Roast onions in middle of oven until tender but not falling apart, 25 to 30 minutes.
  • Stuff and bake onions:
  • Reduce oven temperature to 350°F.
  • Transfer shells to a work surface and pour off water in pan. Fill shells with stuffing, mounding it, and return to pan. Reserve 5 to 7 cups stuffing for turkey cavity, then put remaining stuffing in a buttered shallow 3 1/2-quart baking dish and drizzle with remaining 1/4 cup stock. Bake stuffed onions and stuffing in dish in middle of oven, uncovered, until heated through, about 25 minutes.

BAKED STUFFED ONIONS



Baked Stuffed Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h45m

Yield 8 side dish servings

Number Of Ingredients 11

4 large Spanish onions (about 1 pound each), skin-on
7 tablespoons extra-virgin olive oil
3 large sprigs fresh thyme, plus 2 teaspoons finely chopped thyme leaves
Kosher salt and freshly ground black pepper
1 large clove garlic
20 ounces spinach, stems removed, washed and dried
Grated zest of 1 lemon
2 large eggs, lightly beaten with a fork
Pinch of cayenne pepper, or more to taste
1 cup sourdough bread crumbs
4 ounces feta cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
  • Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
  • Lower the oven heat to 350 degrees F.
  • Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

SAUSAGE STUFFED ONION



Sausage Stuffed Onion image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

3 medium to large red onions
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, cut into cubes
1 cup white wine
1 pound sweet or spicy Italian sausage, casings removed
1/2 cup panko breadcrumbs
1 tablespoon thyme leaves
3 cloves garlic, minced
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped
1 cup chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
  • Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
  • Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
  • Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
  • Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.

PEANUT BUTTER STUFFED CELERY



Peanut Butter Stuffed Celery image

"I found this idea in a magazine several years ago," notes Irene Wilson. "I have shared it with many people and everyone enjoys it." The Grand Junction, Colorado cook says the crisp celery sticks stuffed with peanut butter filling and dressy enough for holidays.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 6-8 servings.

Number Of Ingredients 6

2 packages (3 ounces each) cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons half-and-half cream
1 tablespoon chopped onion
5 to 6 celery ribs, cut into thirds
Chopped salted peanut, optional

Steps:

  • In a small bowl, beat the cream cheese, peanut butter and cream until smooth; stir in the onion. Stuff or pipe into celery; sprinkle with peanuts if desired. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 94 calories, Fat 8g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 92mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

STUFFED AND BAKED ONIONS



Stuffed and Baked Onions image

Takes a little extra work, but well worth the effort. Nice accompaniment for roast beef or roast pork.

Provided by PJ's kitchen

Categories     Side Dish     Vegetables     Onion

Time 1h10m

Yield 6

Number Of Ingredients 10

6 medium onions
1 tablespoon salad oil, or as needed
1 dash paprika, or to taste
1 tablespoon butter
¼ cup light cream
¼ cup chopped black olives
2 tablespoons pecans, chopped
¼ teaspoon salt
¼ cup dry bread crumbs, or as needed
3 tablespoons melted butter

Steps:

  • Peel onions. Cut a thick slice from the top of each one and reserve.
  • Bring a large pot of salted water to a boil, about 5 minutes. Add onions and cook just until tender, watching carefully, 20 to 25 minutes.
  • Carefully remove onions from water and drain upside down. Brush outside of onion shells with oil and sprinkle with paprika.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a casserole dish.
  • Chop reserved onion tops. Heat 1 tablespoon butter in a skillet over medium heat and add chopped onion. Cook until tender, about 3 minutes. Stir light cream, olives, pecans, and salt into the skillet. Remove from heat. Spoon onion mixture evenly into the onion shells and place into the prepared casserole dish. Sprinkle each onion with bread crumbs and drizzle evenly with melted butter. Top each with a dash of paprika.
  • Bake, uncovered, in the preheated oven for 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 14.6 g, Cholesterol 27 mg, Fat 14.6 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 6.8 g, Sodium 244.5 mg, Sugar 5.1 g

BAKED STUFFED ONIONS



Baked Stuffed Onions image

Make and share this Baked Stuffed Onions recipe from Food.com.

Provided by _Pixie_

Categories     Cheese

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

6 large yellow onions
1 cup fresh breadcrumb
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon chopped green onion (green part only)
3 tablespoons butter, melted
salt and pepper (optional)

Steps:

  • Peel the onions leaving the root end uncut.
  • Put the onions in a pot and cover them with water, bring to a boil then reduce heat and simmer for about 20 minutes.
  • Remove the onions from the pot and cool.
  • Preheat the oven to 350 degrees F.
  • Cut off one quarter of the onion removing the root, scoop out a third of the inside (discard or use in some other recipe).
  • Mix the bread crumbs, parmesan, garlic powder, oregano, green onion and 2 tablespoons of butter.
  • Add salt and pepper to the bread crumb mixture if desired.
  • Place the onions in a greased baking dish and fill with stuffing.
  • Drizzle with the remaining tablespoon of butter.
  • Bake the onions for 30-40 minutes or until soft.

Nutrition Facts : Calories 205, Fat 8, SaturatedFat 4.6, Cholesterol 18.9, Sodium 241.2, Carbohydrate 28.7, Fiber 3, Sugar 7.7, Protein 5.5

STUFFED ONIONS



Stuffed Onions image

Provided by Molly O'Neill

Categories     side dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 10

6 large white onions
2 tablespoons butter
6 leeks, rinsed and chopped
6 shallots, peeled and minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 tablespoons heavy cream
1/2 cup bread crumbs
2 tablespoons grated Parmesan cheese
3 cups chicken broth, warmed

Steps:

  • Peel the white onions. Using a very sharp knife, slice bottom off each so it will sit straight. Slice off the top and hollow out the center with a spoon, leaving four onion layers intact. Chop the removed inner onion.
  • Warm butter in a skillet. Add chopped white onion, leeks and shallots and cook slowly until mixture is soft, about 10 minutes. Add salt and cayenne pepper and continue to cook, stirring often, until onions turn gold, about 20 minutes more. Remove from heat; let cool 10 minutes.
  • Preheat oven to 350 degrees.
  • Puree onion mixture in a food processor. Drizzle in cream. Stir in bread crumbs and Parmesan. Using a tablespoon, stuff each onion with onion puree. Put in a shallow baking dish, add warmed chicken broth and bake for 1 1/2 hours, basting every half-hour with broth, until soft. Remove from oven and, if serving later, cover with foil. The onions can be reheated, covered, for 7 minutes in a 350-degree oven before serving.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 9 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 530 milligrams, Sugar 17 grams, TransFat 0 grams

PEANUT BUTTER-STUFFED SKILLET COOKIE RECIPE BY TASTY



Peanut Butter-Stuffed Skillet Cookie Recipe by Tasty image

Here's what you need: flour, baking soda, salt, butter, sugar, brown sugar, vanilla extract, egg, chocolate chips, peanut butter, ice cream

Provided by Claire Nolan

Categories     Desserts

Yield 12 servings

Number Of Ingredients 11

2 cups flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
½ cup sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 cup chocolate chips
½ cup peanut butter
ice cream, for topping

Steps:

  • Preheat oven to 350˚F (180˚C).
  • In a bowl, whisk together flour, baking soda, and salt. Set aside.
  • In another bowl, beat softened butter, sugar, and brown sugar until creamy.
  • Add vanilla extract and egg, and beat until combined.
  • Add the flour mixture and stir until all of the flour is incorporated.
  • Pour in the chocolate chips, and stir.
  • Pour ½ of the cookie dough into a greased oven-proof skillet and press it into the pan.
  • Spread peanut butter over the dough and top with the other half of the cookie dough. Press the dough so it covers the peanut butter.
  • Bake for 35-40 minutes or until the edges are golden brown (baking times & temperatures may vary).
  • Cut into slices and serve warm with ice cream.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 42 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 20 grams

STUFFED ONIONS



Stuffed Onions image

These elegant onions are stuffed with beautiful saffron-tinged basmati rice. The fluffy rice is infused with fragrant spices and studded with toasted nuts and dried fruit for a vibrant and textured jeweled look. The onion layers and rice can be prepared a day ahead and kept refrigerated. These festive onions are a great accompaniment to any large protein roast (fish, chicken, steak) and make for a stunning vegetarian main dish. Use any mix of preferred chopped dried fruit; apricots, dates and currants are all nice alternatives.

Provided by Kay Chun

Categories     grains and rice, vegetables, side dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 16

Kosher salt (Diamond Crystal)
3 large yellow onions (2 pounds), ends trimmed and peeled
1/4 cup sliced almonds
1/2 teaspoon loosely packed saffron, crumbled
1 tablespoon lemon juice
4 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup basmati rice, rinsed until water runs clear
4 tablespoons unsalted butter, melted
1/4 teaspoon black pepper, plus more for seasoning
1 (3-inch) cinnamon stick
1/2 teaspoon ground cumin
1/8 teaspoon ground green cardamom
1/4 cup shelled salted pistachios, chopped
2 tablespoons golden raisins, chopped
2 tablespoons dried tart cherries, chopped
1/4 cup chopped parsley, plus more for garnish

Steps:

  • Bring a large pot of salted water to a boil over high. Make a lengthwise cut into each onion from the top to root end, slicing only halfway through to the middle of the onion. (This will make it easier to separate the layers.) Reduce heat to medium-high and simmer briskly until the onions are softened through the middle and the layers separate easily, about 25 minutes. Transfer onions to a cutting board and let cool.
  • Meanwhile, heat oven to 350 degrees. Spread almonds on a baking sheet and toast until lightly golden, 6 to 7 minutes; transfer to a plate to cool. Increase oven temperature to 400 degrees.
  • In a small bowl, combine saffron and lemon juice, and let sit.
  • Separate the onion layers until just the centers remain. (You may have to trim the root ends a bit more if the layers don't completely separate.) Cut the 2 largest outer layers from each onion in half for 12 equal pieces, then count out more of the inner layers for a total of 20 to 24 stuffed onions. (The number will vary depending on the size of onions.) Finely chop the remaining onion centers and any remaining onion layers to make 1 cup; a little less or more is OK.
  • Heat 2 tablespoons of the oil in a high-sided, 12-inch ovenproof skillet with a lid over medium. Add chopped onion and cook, stirring occasionally, until tender, 3 minutes. Stir in rice and 2 tablespoons of the melted butter, and stir until evenly coated. Stir in 1 teaspoon salt, the pepper, saffron-lemon juice, cinnamon stick, cumin, cardamom and 1 cup of water. Bring to a boil over high, then cover and reduce heat to medium-low. Cook until the liquid is just absorbed, about 3 minutes (rice will still be undercooked). Stir in toasted almonds, pistachios, raisins, cherries and parsley.
  • Spoon 2 tablespoons of the rice mixture in the center of each onion layer so that the onion loosely covers the filling. (Rice will expand; bundles should be partly open.) Scrape out and discard any remaining rice (or reserve for future use) and clean out the skillet.
  • Coat the bottom of the skillet with the remaining 2 tablespoons oil, and arrange onions seam side up in a single layer. Add 1 cup of water to the pan, season onions with salt and pepper, and drizzle with the remaining 2 tablespoons butter. Bring to a boil over high, cover tightly and transfer to the oven to bake until all the liquid has been absorbed, rice is cooked through and onions are tender, about 30 to 40 minutes.
  • Garnish with parsley and drizzle with oil. Serve warm.

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OREO STUFFED PEANUT BUTTER COOKIES - THE GIRL WHO ATE EVERYTHING
2011-08-12 Instructions. In the large bowl, cream together the butter, peanut butter, and both sugars until smooth. Add eggs, one at a time, making sure each is fully mixed in. In a medium bowl, stir together the flour, baking powder, salt, and baking soda. Slowly stir in flour mixture, 1/3 at a time until completely incorporated.
From the-girl-who-ate-everything.com


BEST COOKING BUTTER RECIPES: PETER'S BAKED STUFFED ONIONS
in a saucepan bring 1 cup water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes. meanwhile, bring a large pot of salted water to a boil. peel onions and slice off the tops; boil for 12 to 15 minutes, or until tender but not mushy. drain, cool and remove the centers, leaving the shell intact. chop onion centers and reserve 1/2 cup.
From worldbestbutterrecipe.blogspot.com


PLANT-BASED RECIPES - NUTRITION SCIENCE
Yes, a well planned Whole Food Plant Based Diet includes a wide variety of Whole Plant Foods such as Fruits, Vegetables, Pulses and Legumes, Nuts, Whole Grains, Herbs and Spices and even Mushrooms (technically a fungus, but healthy for us). Just like anything else our nutritional intake has to be planned.
From nutritionscience.in


10 BEST STUFFED ONION WITH GROUND BEEF RECIPES - YUMMLY
2022-06-20 peanut oil, oil, fresh cilantro, jalapeno peppers, cayenne pepper and 13 more Ground Beef Taco Stuffed Portobello Mushrooms Fox and Briar fresh herbs, frozen corn, red bell pepper, salt, cheddar cheese and 9 more
From yummly.com


BRITTANY’S BITES: PEANUT BUTTER-STUFFED ONIONS - YOUTUBE
Peanut butter and onions make for an unusual but tasty combo in this week's dish.
From youtube.com


PEANUT BUTTER AND ONION SANDWICHES » THE VINTAGE KITCHEN
2011-10-29 Method. Mix 4 parts of peanut butter to 1 part mayonnaise. For example, 4 teaspoons of peanut butter and 1 teaspoon of mayonnaise. Butter the bread. Spread on the peanut butter mix. Top with fine slices of onions. Eat it before you chicken out! YouTube. The Vintage Kitchen.
From sarahsvintagekitchen.com


PEANUT BUTTER STUFFED ONIONS - YOUTUBE
2020-03-30 Crazy Dave takes a great depression old-school recipe and modifies it with a twist bringing it to modern times.
From youtube.com


PEANUT BUTTER STUFFED FRENCH TOAST - MOM ON TIMEOUT
2014-06-20 Lightly oil or butter the hot griddle. Dip bread slices in egg mixture letting sit for a 15-30 seconds until mixture is absorbed. Carefully transfer to griddle, letting excess egg mixture drip off. Cook bread on each side until golden brown. Spread a tablespoon of peanut butter on each slice of bread.
From momontimeout.com


ACORN SQUASH STUFFED WITH CABBAGE, PEPPERS AND ONIONS - PB
2012-09-13 Place on prepared baking sheet, faceside up and bake for 35-45 minutes or until tender with a fork. (Optional) Meanwhile, Clean the acorn seeds and place on a baking sheet, sprinkled with salt. Bake for about 7 minutes. In a pan, add peppers, onions, cabbage and butter and saute until soft and tender. About 8 minutes.
From peanutbutterandpeppers.com


PEANUT BUTTER STUFFED ONIONS – IOTW REPORT
2021-04-14 37 Comments on Peanut Butter Stuffed Onions. Steplightly April 14, 2021 at 12:07 pm. Our Grandparents (husband and I) lived on farms and ranches then. Nothing much changed for them since they were already growing, slaughtering, hunting their own food. They ate well with lots of meat, eggs, vegetables, fruit. What they didn’t grow or ‘get ...
From iotwreport.com


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