Search Results for "Onion"
Recipe Results 140 of 250 pages
Corn, Bacon and Sour Cream Casserole
Ingredients: 4 1/2 cups fresh corn 2 tablespoons unsalted butter 2 tablespoons chopped onion 2 tablespoons all-purpose flour 8 ounces sour cream 1/2 teaspoon salt 6 slices thick cut bacon Directions: Note: Using fresh corn? Shuck and clean 6 to 8 ears of fresh corn. Bring a large pot of water to a boil. Add
Bacon Wrapped Burgers
submitted by Debbie Flinner of Canton Ingredients: 1-1/2 lbs. ground beef 1 egg 1/2 cup water 1/4 cup dry bread crumbs 1 small onion, chopped 1/2 small green pepper, chopped 1/4 cup lemon juice 1 tsp. salt 1/2 tsp. instant beef bouillon 6-7 bacon slices, cut in half Directions: Mix all ingredients except bacon. Shape
Cider Baked Beans with Smoky Bacon
Ingredients: 4 cups dried beans 4 cups apple cider 1/2 pound lean slab smoked bacon or thick cut bacon 3 whole small onions 1 tablespoon dry mustard 1/2 cup dark molasses or sorghum 1/2 tablespoon salt Directions: Wash and sort through the beans to remove any that are split or broken. Soak in cold water
Southern Shrimp and Oatmeal
Submitted by: Rick Tytko – Brecksville, Ohio Ingredients: 1 1/2 cups water 1 1/2 cups fat-free low sodium chicken broth 3/4 tsp. Sea salt 1 cup steel cut-oats 1 cup shredded Colby Jack cheese 2Tbsp. Butter, divided 3/4 tsp. Hot sauce, divided 1/2 cup cubed or sliced andouille Ingredients: sausage 1 Tbsp. Vegetable oil 1
Savory Oatmeal with Soft-Cooked Egg and Bacon
Ingredients: 1 cup lowfat milk 1/2 cup old-fashioned oats, uncooked 1 pinch sea salt 1 teaspoon cooking oil (or 1/2-second spray) 1 large egg 1 tablespoon cheddar cheese, shredded 1 slice cooked bacon, coarsely chopped 2 teaspoons green onion, sliced salt and pepper (optional) Directions: Combine milk, oats and salt and cook according to package
One Dish Enchilada Casserole
Submitted by: Tammy Reese, Farm and Dairy graphic designer Ingredients: cooking spray 1 16oz bag of brown or white rice, uncooked 2 15 oz. cans of of red enchilada sauce 1 15 oz. can of black beans 1 15 oz. can of corn 1 15 oz can of diced tomatoes with green chilies 4 boneless
Baked Spinach Artichoke Yogurt Dip
Ingredients: 1 (14-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 (8-ounce) container plain Greek yogurt 1 cup shredded Mozzarella cheese 1/4 cup chopped green onion 1 garlic clove, minced 2 tablespoons chopped red pepper Directions: Combine all ingredients except red pepper and mix well. Pour mixture
Butternut Squash Soup
Ingredients: 1 butternut squash 1 onion coarsely chopped 2 carrots coarsely chopped 2 celery stalks coarsely chopped 3 garlic cloves chopped 2 apples, peeled and diced 5 fresh sage leaves 1 quart chicken stock 1 cup apple juice 2/3 cup plain Greek Yogurt 3 tablespoons slivered toasted almonds Olive oil Directions: Peel and dice the
Grilled Corn Custard
Ingredients: 6 to 8 ears fresh sweet corn 4 tablespoons unsalted butter 1 medium onion, chopped 4 eggs 1 cup half and half 1/2 cup milk Freshly grated nutmeg Salt and black pepper 2 Tbsp. chopped fresh chives Directions: Strip the kernels from the cooked corn. Set aside. Preheat the oven to 350 degrees. Melt
Zucchini Casserole
Ingredients: 4 cups unpeeled zucchini, chopped 1/4 cup chopped onion 1 small box cornbread mix 1/2 teaspoon salt 1 egg 1 cup grated cheddar cheese Directions: Preheat oven to 325 degrees. Combine all ingredients (less 1/2 cup cheddar cheese) and stir well. Pour into a greased 8-inch pan. Bake for 45 minutes. Sprinkle the second
