Search Results for "Onion"
Recipe Results 128 of 250 pages
Heritage Salad
Submitted by our Reader’s Kitchen Week Two Winner: Kathi Hamilton Ingredients: 1 head Romaine lettuce and 1 head of ice burg lettuce cut up 2 Tbsp onion 6-8 bacon fryer and crumbled 1 cup cheddar cheese 2 cups croutons Ingredients for the Dressing: 1 cup sugar 1 cup oil 3/4 salad dressing 1/4 cup mayonnaise
Calving Season Casserole
Submitted by our Reader’s Kitchen Week Two Winner: Kathi Hamilton Ingredients: 1 lb pkg noodles, elbow for us and Inn maid for company,(4lbs) 2 lbs hamburger, (8lbs) 1 Tbsp liquid smoke (4Tbsp) 1 large onion (4) 2 cups peas (8) 2 cans cream of mushroom soup (8) 1 can cream of chicken soup (4) 1
Hot Turkey (or chicken) Salad
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 2 cups cooked turkey or chicken, cut into cubes 2 cups thinly sliced celery 1 cup croutons 1 cup mayonnaise – I use Helmans (you can also use 1/2 mayo and 1/2 plain yogurt) 1/2 cup chopped or slivered almonds (sauteed in butter until
Bloomin’ Cheese Bread
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 1 round loaf of King Hawaiian Bread 1-8 oz. package of shredded cheddar cheese -8 oz. package shredded swiss cheese 1 1/2 sticks butter 2 teaspoons lemon juice 2 teaspoons dry mustard 2 tablespoons onion flakes Directions: Cut across the top of the bread
Saucy Meatballs
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients for the Sauce: 1 bottle (10 oz.) chili sauce 1 cup water 1 cup brown sugar 1 cup sauerkraut 1-8 oz. can of whole berry cranberry sauce (the gelled kind) Ingredients for the Meatballs: 2 lbs. hamburger 3 eggs 1 cup bread crumbs 1
BBQ
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 2 lb. pork roast 1 lb. beef roast 1 can whole tomatoes Diced celery, and diced onion-as much as you like Directions: I put the roasts in my Dutch oven and cook in the oven until tender and can be shredded easily. 3-4 hours.
Mexican Salad
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 1 box Jiffy cornbread mix 1-4 ounce can of mild diced green chilies (undrained) 1/8 teaspoon garlic powder 1- 15 ounce can pinto beans (rinsed and drained) 1 can (15 ounce) Mexicana corn (drained), or can use whole kernel corn 1 large tomato diced
Tomato Cucumber and Avocado Salad
Ingredients: 1 large Avocado 2 cups red cherry tomatoes 2 cups yellow cherry tomatoes 1 English cucumber 1/4 cup fresh parsley, chopped 1/4 cup red onion, chopped 1 tsp. lemon juice salt and pepper, to taste 2 Tbsp. Olive oil 1 Tbsp. Red wine vinegar 4 oz. Feta cheese crumbles Directions: Cut up all vegetables
Beef and Tomato Skillet
Ingredients: 1/2 pound egg noodles (uncooked) 1 pound lean ground beef (can also use ground turkey) 1 onion (chopped) 1 green pepper (chopped) 3/4 cup cheddar cheese (shredded) 1 1/2 cups tomato juice 2 cups corn (frozen, thawed, or canned) Directions: Cook egg noodles according to package directions. Drain well. In a medium skillet, cook
Sweet Potato and Black Bean Stew
Ingredients: 2 tablespoons vegetable oil 1 small Dried New Mexican chili pepper, whole 1 1/4 cups Fresh onions, peeled, diced 1 teaspoon ground cumin 1 1/2 cups Fresh sweet potatoes, peeled, cubed 1/2″ 6 cups Canned low-sodium black beans, drained, rinsed 3/4 cup orange juice 1 cup Low-sodium chicken stock 1 tablespoon red wine vinegar
