Search Results for "Onion"
Recipe Results 131 of 250 pages
Eggplant Caponata
Ingredients: 1 eggplant 1 tablespoon plus 1 teaspoon kosher salt 3 tablespoons olive oil 12 ounces sweet Italian sausage 1 small red onion 3 cloves garlic 1/2 cup golden raisins 1 teaspoon minced fresh ginger 3 teaspoons chopped capers 1 cup chopped tomatoes 1 cup orange juice 1 tablespoon curry powder 1/4 teaspoon crushed red
Eggplant and Pepper Dip
Ingredients: 1 eggplant (large) 2 red pepper 1 onion (small) 1/4 teaspoon garlic powder 2 tablespoons vegetable oil 1 teaspoon oregano 1 teaspoon basil 1/4 teaspoon salt Directions: Use a vegetable peeler to remove the peel from the eggplant. Chop the eggplant into 1 inch cubes. Chop the red peppers. Peel and chop the onion.
Baked Brie with Peach Chutney
Ingredients: 1 Tbsp. extra virgin olive oil 1/3 cup red onion 2 tsp. fresh minced ginger Pinch red pepper flakes 1 lb. fresh peaches 2 Tbsp. dry white wine 2 Tbsp. brown sugar 2 tsp.freshly squeezed lemon juice 1/4 cup golden raisins Salt 8-ounce Brie cheese wheel Toasted slices of baguette or crackers Directions: Preheat
Savory Shrimp & Peach Stir Fry
Ingredients: 2 Tbsp. vegetable oil 1 lb. large shrimp, shelled, deveined 1/2 lb. broccoli, cut into bite-size pieces 1-8 oz. can water chestnuts, drained, sliced 2 fresh peaches, peeled, pitted and sliced 3 green onions, diagonally sliced Directions: Heat 1 tablespoon oil in wok or large skillet. Add shrimp and stir-fry until tender, about 4
Veggies on the Fire
Ingredients: 3 cups yellow squash 3 cups zucchini 2 cups mushrooms 1 large onion 3 tablespoons olive oil seasoned salt, optional Directions: Place veggies on heavy-duty aluminum foil. Sprinkle with olive oil and seasoned salt. Wrap and place on the fire. Cook approximately 5 to 7 minutes on each side.
Fast & Easy Campfire Potatoes
Ingredients: 5-6 unpeeled red potatoes 1-2 Vidalia onions 1 tablespoon butter per packet Salt and pepper Directions: Place potatoes and onions on heavy-duty aluminum foil. Divide into several individual packets and add 1 tablespoon butter per packet, salt and pepper. Seal packets tightly and place on fire for 15 minutes or until tender.
Snap Bean Salad
Ingredients: 1 pint of cold cooked snap beans 1 medium-sized raw carrot, diced 1 small onion, minced 1 hard-cooked egg, sliced Salt and paprika to taste Lettuce leaves Salad dressing Directions: Before starting, be sure that all the ingredients are thoroughly chilled, and that the bowl is cold. Wash and drain the lettuce, and wrap
Green Bean and Broccoli Casserole Piccata
Ingredients: 3 lb. green beans , trimmed 3 tbsp. butter , plus more for the baking dish 5 tbsp. olive oil 1/2 c. finely diced onion Pinch ground cayenne Salt and pepper 2 garlic cloves , minced 1 c. condensed cream of mushroom soup 1 c. heavy whipping cream 3/4 c. white wine Juice of
Baked Lima Beans
Submitted by: Rick Tytko Serves 6-8 Ingredients: 1 bag dried lima beans 1/2 to 1 lb. Bacon cut into pieces and fried 1 large onion, chopped 1 can tomato soup, undiluted 1 cup brown sugar Directions: Soak and cook beans according to package directions. Drain. Mix together with remaining ingredients. Place in a greased casserole
Chipolte Black Bean Beef Stew
Ingredients: 3/4 pound Ground Beef (95% lean) 1 medium sweet potato, peeled 1 medium onion, chopped 1 can (28 ounces) crushed tomatoes, undrained 2 cans (15 ounces each) black beans, drained, rinsed 2 chipotle peppers in adobo sauce, minced 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice Lime wedges (optional) Directions: Pierce sweet
