Panfriedoniondip Recipes

PAN-FRIED ONION DIP

Pan-Fried Onion Dip image

From The Barefoot Contessa Cookbook. This is great for parties. We have really enjoyed this recipe. Great with chips or veggies!

Provided by Kimke

Categories < 60 Mins

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise, not light

Steps:

Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
(You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat.
Add the onions, cayenne, salt, and pepper and saute for 10 minutes.
Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
Add the onions and mix well.
Taste for seasonings.
Serve at room temperature.

AUTHENTIC FILIPINO PANCIT

Authentic Filipino Pancit image

This recipe was given to me by my boss and her friend (Emmy and Judy) who are Filipino. This is a basic chicken pancit that has a flavor that is unbeatable.

Provided by VLENKE

Categories World Cuisine Recipes Asian Filipino

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

4 boneless chicken thighs
1 (8 ounce) package dried rice noodles
2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
3 tablespoons olive oil, divided
1 tablespoon sesame oil
3 cloves garlic, chopped
1 medium onion, chopped
½ large head cabbage, thinly sliced
2 carrots, julienned
1 teaspoon garlic salt

Steps:

Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

Nutrition Facts : Calories 390 calories, Carbohydrate 41.7 g, Cholesterol 47.3 mg, Fat 17.3 g, Fiber 4.2 g, Protein 16.6 g, SaturatedFat 3.6 g, Sodium 482.1 mg, Sugar 5.3 g

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Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 3 cups of onions.)
Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt, and pepper and sauté for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.
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