Search Results for "Onion"
Recipe Results 226 of 250 pages
Spicy Tomato Salsa
Ingredients 6 pounds tomatoes (about 12 large) 9 dried hot chilies, seeds removed 15 cloves garlic, peeled and minced 3 s diced red onion 6 jalapeno peppers, seeded and diced 1 1/2 s chopped cilantro, packed tightly 1 tablespoon salt 3/4 teaspoon dried red chili flakes 3/4 red wine vinegar, 5% acidity Directions Peel, seed
Pasta Sauce
Ingredients 3/4 chopped onion 3/4 chopped celery 4 cloves garlic, minced 2 tablespoons olive oil 20 pounds tomatoes 3 bay leaves Directions Cook onion, celery and garlic in olive oil, in large saucepot, until transparent. Core and quarter tomatoes. Add tomatoes and remaining ingredients to saucepot. Simmer mixture about 2 hours, stirring occasionally. Remove bay
Catsup
Ingredients 4 quarts tomato juice 2 large onions 3 s brown sugar 1 heaping tablespoon salt 1/2 teaspoon pepper 1 teaspoon nutmeg 2 tablespoons mixed pickling spices (in cloth bag) 1/2 vinegar pinch soda Directions Cook together 1 hour. When almost thick, add soda and vinegar last so vinegar will not cook away. Pack in
Canned Hot Peppers
Ingredients 3 tablespoon vinegar 1 teaspoon salt 1 sm. onion 1 tablespoon cooking oil 2 cups water 1 clove garlic 1 teaspoon mixed spices Peppers of your choice such as hungarian wax peppers, banana peppers, jalapenos, etc. Directions Put spices, garlic, onion and salt in bottom of jar. Fill with peppers that have been cut
Italian Vegetable Saute
Ingredients 4 medium carrots, peeled and sliced 1 head cauliflower, divided into florets 3 small zucchini, sliced 2 cloves garlic, sliced thin 3 tablespoons olive oil 2 yellow onions, peeled and sliced salt and pepper to taste 1/4 beef stock 2 tablespoons fresh-grated Directions Parmesan or Romano cheese In pot of boiling water, blanch carrots
Eggplant-Tomato Compote
Ingredients 1 small onion, minced 1/2 extra-virgin olive oil 2 large cloves garlic, thinly sliced 1 large eggplant, cut into 1/4-inch dice 6 medium tomatoes, peeled, seeded and chopped or 1 (28 oz.) can Italian peeled tomatoes, drained and chopped 1 large zucchini, cut into 1/4-inch dice 1/4 medium red bell pepper, cut into 1/4-inch
Honey-Mustard Sprouts
Ingredients 10 fresh or frozen brussels sprouts, halved 1 1/2 teaspoons butter, melted 1 1/2 teaspoons honey 1/2 teaspoon Dijon mustard dash each onion powder and dill weed Directions Place brussels sprouts in steamer basket. Place in saucepan over 1 inch of water; bring to boil. Cover and cook 8 to 12 minutes or until
Stuffed Peppers
Ingredients 2 large green peppers 1/2 lb. ground beef 1/4 onion, chopped 1 (15 oz.) can tomato sauce, divided 1 cooked rice 1/8 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon pepper Directions Cut tops off peppers and remove seeds. Place peppers in large saucepan and cover with water. Bring to boil; cook 3 minutes.
Black Olive Bread
Ingredients 3 tablespoons olive or canola oil 3/4 water 3 s unbleached flour 1 (5 1/2 oz.) can black pitted sliced olives, drained to make 1 cup, coarsely chopped 1 teaspoon salt 1/2 teaspoon onion powder 1/2 teaspoon dried oregano flakes 1/2 teaspoon dried basil flakes 1 teaspoon dry yeast Directions Measure oil and water
Vegetable Dip
Ingredients 1 (8 oz.) pkg. cream cheese, softened 1 small onion, grated 1 pint mayonnaise dash of Worcestershire sauce 1 teaspoon beef bouillon, dissolved in 1/4 cup hot water Directions Beat ingredients until smooth. Serve with vegetables or chips. Erma Miller Spartansburg, PA
