Search Results for "Onion"
Recipe Results 65 of 250 pages
Cheesy Baked Spaghetti
Cheesy Baked Spaghetti Ingredients: 16 ounces dried spaghetti noodles 1 large yellow onion chopped 4-6 cloves garlic minced 1 ½ pounds sweet Italian sausage casing removed 3 teaspoons dried Italian seasoning divided 48 ounces spaghetti sauce 2 jars, divided 8 ounces cottage cheese or ricotta cheese 8 ounces cream cheese at room temperature 1/4 cup
Cheesy Buffalo Chicken Dip
Cheesy Buffalo Chicken Dip Yield: 8 servings Ingredients: 3 cups cooked chicken, diced or shredded (about 3 breasts) 16 ounces cream cheese, softened 1 1/2 cups shredded Cheddar cheese 1/2 cup buffalo wing sauce 1/2 cup green onion, finely chopped 1/2 cup Blue cheese, crumbled (optional) Directions: Mix all ingredients together and spoon into a
Summer Corn Chowder
Summer Corn Chowder Ingredients: 4 cups chicken stock 4 cups water 4 potatoes, peeled and cubed 1 sprig thyme 1 teaspoon celery seed 2 tablespoons butter 1 onion, peeled and chopped 2 cups cream 3 cups cooked corn, canned or fresh Salt and pepper to taste Cooked, crumbled bacon for garnish Directions: Combine chicken stock
Zucchini-Potato Soup
Zucchini-Potato Soup Ingredients: 5 cups chicken broth 1 pound zucchini (4 small), thinly sliced 1 large potato, thinly sliced 1 large onion, thinly sliced 3 eggs 2 tablespoons lemon juice salt and pepper to taste Directions: In a large saucepan, bring the broth to a boil. Add the zucchini, potato, and onion. Reduce the heat
Chicken and Quinoa Soup
Chicken and Quinoa Soup Ingredients: 1 lb. boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch cubes) 4 cups fat-free, low-sodium chicken broth 1 large onion (chopped) 3/4 cup water 1 medium carrot (sliced) 3 large garlic cloves (minced) 1 Tbsp. chopped, fresh thyme 1 medium dried bay leaf 1/4 tsp. pepper 1/3
Cauliflower and Brie Soup
Cauliflower and Brie Soup Ingredients: 1 tablespoon butter 1 tablespoon olive oil 2 cloves garlic, minced 3 cups coarsely chopped onion 6 cups cauliflower florets 4 cups chicken stock 3 tablespoons uncooked white rice 1 tablespoon fresh lemon juice 1 cup milk 1/8 teaspoon cayenne pepper 1/2 teaspoon freshly grated nutmeg 1 tablespoons chopped chives
Low-Country Chowder
Low-Country Chowder Ingredients: 2 tablespoons butter 1/2 onion, chopped 1 cup sliced mushrooms 2 cloves garlic, minced 1 can (10.5 ounces) cream of mushroom soup 1 cup milk or half-and-half 1 teaspoon hot sauce 1/4 teaspoon celery salt 1/4 teaspoon seafood seasoning salt and freshly ground black pepper, to taste 12 bite-size pieces kielbasa or
Mushroom Barley Soup
Mushroom Barley Soup Ingredients: 1 tablespoon olive or canola oil 1 onion, chopped 2 carrots, scrubbed or peeled, halved lengthwise and sliced 1 celery stalk, chopped 2 garlic cloves, peeled and minced 1 teaspoon dried thyme (depending on how much you like thyme) 1 pound white, cremini, or button mushrooms, sliced 1⁄2 cup pearl barley
Turkey Chili
Turkey Chili Ingredients: Cooking spray 1 1/2 Tbsp. canola or corn oil 1 onion, chopped 20 oz. ground turkey breast 2 large garlic cloves (minced) 2 tsp. chili powder 1/2 tsp. pepper 1/2 tsp. ground cumin 15.5 oz. can pinto beans (rinsed, drained) 15.5 oz. can black beans (rinsed, drained) 14.5 oz. can diced tomatoes
Vegetarian Stroganoff
Vegetarian Stroganoff Ingredients: 3 cloves garlic, minced 1 large onion, chopped 1 tablespoon olive oil 2 pounds mushrooms, sliced 1 tablespoon flour 1/2 cup white wine (optional) 1 cup sour cream 1/4 teaspoon ground nutmeg 12 ounces egg noodles Directions: Saute garlic and onions in olive oil, then add mushrooms and simmer about 10 minutes.
