Search Results for "Onion"
Recipe Results 146 of 250 pages
Pasta with Tomatoes, Shrimp and Feta
Ingredients: 1 cup liive oil 4 green onions, finely chopped 1 green bell pepper, seeded and finely chopped 1 t. hot pepper flakes 1 T. fresh oregano, finely chopped or 1 t. dried ½ cup Italian parsley, finely chopped Salt and freshly ground black pepper 1 pound medium shrimp, peeled and deveined 4 medium firm, ripe,
Tomato and Sweet Corn Bisque
Ingredients: 2 medium sized tomatoes, coarsely chopped 2 tablespoons unsalted butter 1/2 onion, finely chopped 1 pound fresh corn kernels 1 large garlic clove, minced 4 cups low-sodium broth (vegetable or chicken) Kosher salt and freshly ground pepper 2 tablespoons sour cream 1 scallion, thinly sliced 1 tablespoon finely chopped cilantro, plus more for garnish
Southern Broccoli Salad
Ingredients 3 cups broccoli florets ¼ cup finely chopped onion ¾ cup chopped celery 1/3 cup (1 ½ ounces) reduced-fat shredded cheddar cheese ¼ cup light mayonnaise ¼ cup nonfat plain yogurt 2 tablespoons honey ½ teaspoon seasoned salt 1/8 teaspoon black pepper Directions: In a medium bowl, combine broccoli, onion, celery, and cheese; set
Zucchini and Fresh Corn Succotash
Ingredients 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1 medium zucchini, diced 4 medium ears of fresh corn on the cob, cooked and cut off the cob 1 (14.5-ounce) can black beans, drained and rinsed 2 tablespoons chopped fresh parsley ½ teaspoon salt (optional) ¼ teaspoon ground black pepper Directions:
Stuffed Cucumber Salad
Ingredients 1 large cucumber 5 fl oz water 2 tbsp wine vinegar 2 eggs – hard boiled 1 tbsp olive oil 1/2 tsp mustard powder 1 small onion, chopped and peeled. 6 small radishes a few sprigs of watercress sea salt and freshly ground black pepper to taste Directions: Peel the cucumber and cut into
Slow-Cooked Pulled Pork
Ingredients 1 T. oil 3-1/2 to 4-lb. boneless pork shoulder roast, tied 10-1/2 oz. can French onion soup 1 c. catsup 1/4 c. cider vinegar 2 T. brown sugar, packed 24 slices Texas toast or 12 sandwich rolls, split Directions: Heat oil in a skillet over medium heat. Add roast and brown on all sides;
Zucchini and Potatoes Jambot
Ingredients: 1/4 cup extra-virgin olive oil 1 small yellow onion, chopped 2 potatoes, peeled and cubed (slightly larger than zucchini cubes) 2 zucchini, cubed Coarse salt Ground black pepper 1 teaspoon dry Italian seasoning (or a combination of oregano and thyme) Chopped parsley, for garnish (optional) Directions: Heat a 12-inch straight-sided skillet. Add oil, onion,
“Zuc-Canoes” (Stuffed Zucchini)
Ingredients: 3 medium zucchini Zucchini innards, chopped ½ lb mushrooms, chopped Large onion, chopped 1 clove garlic, minced 2 tablespoons sunflower seeds 1 bunch basil, parsley or other fresh herb, chopped 3 eggs, beaten 1 ½ cups cottage cheese ¼ cup wheat germ 3 tablespoons tamari sauce Dash Worcestershire sauce A couple shakes Tabasco sauce
Zucchini Scallop
Ingredients: 2 cups zucchini, cooked 2 cups saltine crackers, crumbled 2 Tbsp. minced onion 1 cup cheese, cubed 1 cup milk 1 egg, beaten 2 Tbsp. melted butter pepper Directions: Layer zucchini, crackers, onion and cheese in a 2 qt. greased casserole. Combine milk and egg. Pour over zucchini mixture. Pour butter over all. Sprinkle
Zucchini Salad
Ingredients: Juice of 1 lemon 2 tsp. extra virgin olive oil 1 clove garlic, minced OR 1/2 tsp. jarred, minced garlic 1/4 tsp. pepper 4 large zucchini, grated 1 Tbsp. fresh parsley, chopped OR 1 tsp. dried parsley 2 Tbsp. fresh dill, chopped OR 2 tsp. dried dill 2 Tbsp. red onion, chopped, thinly sliced
