Search Results for "Onion"
Recipe Results 153 of 250 pages
Roasted Jalapeño Four-Cheese Macaroni
Ingredients: 3 fresh jalapeño chiles 8 ounces pancetta, diced 5 tablespoons butter, divided 1/2 yellow onion, diced 4 1/2 cups heavy whipping cream 3 tablespoons flour 5 cups aged cheddar cheese, shredded 3 cups 3-pepper colby-jack or pepper jack cheese, shredded 2 cups smoked gouda cheese, shredded 3/4 cup fontina cheese, shredded 1 pound elbow
Mom’s Cheese Summer Salad
Submitted by: John S. Makuhan, of Willowick Ohio Ingredients: 1 cup mozzarella and cheddar cheese, cut into 1/2 inch chunks 1 cucumber (seeded) chopped into 1/4 inch chunks Half of a Vadalia onion, finely chopped 1/2 a cup of cherry tomatoes, halved Italian salad dressing, 1/3 of cup Directions: In a large mixing bowl combine
Barbecued Squirrel Legs
Ingredients: 8 squirrel legs (hindquarters) 1/2 C. flour 1/3 C. vegetable oil 1 tsp. salt 1/4 tsp. pepper Barbecue sauce: 1/2 C. catsup 1/3 C. honey 1/8 tsp. cloves 1/2 tsp. dry mustard 1/4 C. lemon juice 1/2 tsp. salt 1 T. minced onion Directions: Mix all barbecue sauce ingredients in a bowl. Set aside.
Blackened Catfish
Ingredients: 1 tb Paprika 1 ts Garlic powder 1 ts Onion powder 3/4 ts Black pepper 3/4 ts White pepper 1 ts Cayenne pepper 1/2 ts Dried thyme 1/2 ts Dried oregano 4 Catfish fillets 1/2 c Melted butter or oil Directions: Mix the spices and seasonings well. Dip fillets in melted butter or oil,
Slow-Cooker BBQ Venison
Ingredients: 1 small venison roast (about 3 lbs.) or same amount cubed venison, browned in shortening 1 large onion chopped 1 clove garlic, minced 1 16-ounce can tomatoes 1 C. water 1 T. Worcestershire sauce 1 T. Dijon mustard 2-3 T. brown sugar 1 small bay leaf 2 dashes cayenne pepper A dash of ground
Deer Stuffed Peppers
Ingredients: 2 pounds ground deer meat/pork 1 onion, minced 1 egg 1 cup minute rice Salt and pepper ½ cup bread crumbs 6 large green peppers cut in half lengthwise 2 cans of tomato soup 2 cans of water Directions: Mix all ingredients except tomato soup and water. Stuff meat mixture in green peppers, place
Pheasant Pot Pie
Ingredients: 1 pheasant 1 onion, diced 2 T. butter or margarine 3 carrots, cut in small chunks 1/2 C. peas 1 potato, diced Salt and pepper 1 can cream of celery (or chicken) soup (condensed) Milk Enough pie dough for a one crust pie Directions: Simmer pheasant in pot of salted water until done. Remove
Rice-Stuffed Wild Goose
Ingredients: (1) 8 -10 pound wild goose ¼ cup butter 2 cups uncooked rice ½ cup chopped onion ½ cup chopped celery 2 cups water 2 chicken bouillon cubes 1 teaspoon salt ½ teaspoon parsley flakes ½ teaspoon thyme ½ teaspoon pepper 6 slices bacon Directions To Make Stuffing: Melt butter in large skillet, add
Breakfast Burritos with Salsa
Ingredients: 4 large eggs 2 tablespoons low-sodium canned corn, drained (or 2 tablespoons frozen corn) 1 tablespoon 1% fat milk 2 tablespoons green peppers, diced 1/4 cup onions, chopped 1 teaspoon mustard 1/4 teaspoon garlic powder nonstick cooking spray 4 flour tortillas, large size 1/4 cup salsa Directions: In a large mixing bowl, blend eggs,
Three Cheese & Veggie Quiche
Ingredients: 1 cup sliced fresh mushrooms 1 cup chopped onions 1 cup chopped fresh broccoli 5 eggs 2/3 cup milk 1/4 cup chopped roasted red peppers 1 cup shredded three cheese blend, divided 1 frozen deep-dish pie crust (9 inch), unbaked Directions: Heat oven to 375°F. Cook mushrooms, onions and broccoli in skillet sprayed with
