Search Results for "Onion"
Recipe Results 86 of 250 pages
Spinach Dip
Spinach Dip Originally published on: September 16, 1999 Ingredients: 1 pkg. frozen spinach, thawed, squeezed dry 1/2 cup fresh chopped parsley 1/2 cup chopped green onions 1/2 tsp. dill weed 1 tsp. seasoned salt 1 cup mayonnaise 1 cup sour cream 1/2 tsp. oregano juice of 1/2 lemon Directions: Mix and marinate 24 hours. Serve
Green Beans Parisienne
Green Beans Parisienne Originally published on: September 27, 1990 Yield: 4 servings Ingredients: 2 tsp. olive oil 1/4 cup finely chopped onion 1 large clove garlic 1 can mushroom stems and pieces (2.5 oz.) 2 Tbsp. water 1/2 tsp. cornstarch 1/2 tsp. paprika 1 pkg. frozen french cut green beans (10 oz.) 1 medium tomato,
Ham and Noodle Bake
Ham and Noodle Bake Originally published on: April 20, 1995 Ingredients: 4 oz. medium noodles 2 cups cream style cottage cheese 1/4 cup chopped chives 1/2 cup milk 1 pkg. cream cheese, cut up (3-oz. package) 2 cups cubed ham, fully cooked 3/4 cup thinly sliced celery 2 tsp. Worcestershire sauce 1 tsp. dried marjoram
Buffalo Chicken Tortilla Roll Ups
Buffalo Chicken Tortilla Roll Ups Ingredients: 2 cup shredded cooked chicken 8 ounces light cream cheese, softened 1/2 cup Buffalo wings sauce 1/4 cup blue cheese, crumbled 1 cup cheedar cheese, shredded 2 tablespoon sour cream 4 (6 inch) large flour tortillas at room temp. 2-3 green onions, thinly sliced Directions: In a mixing bowl
Catalina Chicken
Catalina Chicken Directions: Preheat oven to 350 degrees. Heat a large oven proof skillet or dutch oven to medium-high heat on the stove top. If you don’t have an oven proof one, you can use any skillet and just transfer your chicken to a baking dish after searing. While pan is heating, place jam, Catalina
Apricot Chicken with Vegetable Rice
Apricot Chicken with Vegetable Rice Ingredients: 1 tablespoon vegetable oil 8 boneless skinless chicken thighs (1 1/4 lbs.) 1 (12 oz.) jar apricot preserves 1 (1 oz.) envelope dry onion soup mix 1/4 cup water 1 (5.6 oz.) package rice with peas and carrots in sauce mix, prepared Directions: HEAT oil in large skillet over
Sweet and Sour Chicken
Sweet and Sour Chicken Originally published on: August 28, 1980 Yield: 8 servings Ingredients: 2 broiler-fryer chickens, cut in serving pieces 1/4 cup corn oil 1 bottle (8 oz.) Russian salad dressing 1 envelope dry onion soup mix 1 jar (10 oz.) apricot preserves 1 tsp. flavor enhancer 1 tsp. salt Directions: Mix together all
Super Cheese Hero
Super Cheese Hero Originally published on: May 30, 1985 Ingredients: 1 cup sour cream 1/2 cup prepared mustard 1 loaf French bread (24 to 30 inches) leaf lettuce 12 slices beef summer sausage (or choice of cold cut) 6 slices Swiss cheese 6 ounces cheddar cheese, cut in 4 x 1/2 inch sticks 12 tomato wedges
Rice Casserole
Rice Casserole Originally published on: June 16, 1988 Originally submitted by: Esther Lesch of Leetonia, Ohio Ingredients: 1 cup converted rice 1 can consomme or beef bouillon soup 1 can French onion soup 1 can mushrooms (including liquid) couple teaspoons butter Directions: Mix together and bake at 350 degrees for 1 1/2 hours in a
Chestnut Stroganoff
Originally published on: December 30, 1982 Chestnut Stroganoff Ingredients: 1 1/2 pound beef, boneless, tender, cut in julienne strips 1 tablespoon fat or oil 2 tablespoons butter or margarine 2 tablespoons all purpose flour 1/2 teaspoon onion powder 1/2 teaspoon celery salt 1/2 teaspoon paprika 1/4 teaspoon each salt and pepper 1 1/4 cup beef
