Search Results for "Onion"
Recipe Results 101 of 252 pages
Asparagus with Tomato Vinaigrette
Ingredients: 1 pound large asparagus spears, trimmed 1/4 cup plus 2 Tablespoons olive oil 1/2 cup red wine vinegar Salt and pepper to taste 1 small tomato, finely chopped 1/4 green bell pepper, finely chopped 1 green onion, finely chopped 1 Tablespoon chopped parsley 1 hard‐boiled egg, finely chopped Directions: Cook asparagus using the method
Turkey Potato Pancakes
Ingredients: 3 cups shredded peeled potatoes 1 1/2 cups finely chopped cooked turkey 1/4 cup sliced green onions with tops 2 tablespoons all-purpose flour 1 1/2 teaspoons salt 3 eggs, lightly beaten Canola oil Cranberry sauce, optional Directions: In a sieve or colander, drain the potato, squeezing to remove excess liquid. Pat dry; set aside.
Turkey Crescents
Ingredients: 1/2 cup finely chopped celery 1/4 cup finely chopped onion 1 teaspoon butter 2 cups finely chopped cooked turkey 1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted 3 packages (8 ounces each) refrigerated crescent rolls Dill weed Directions: In a nonstick skillet, sauté celery and onion in butter for 3-4 minutes
Cheesesteak Pizza
Ingredients 1 pound ground beef 1 small onion, sliced thin, separated into rings 1 small green or red bell pepper, cut into thin strips 3/4 teaspoon salt 1/2 teaspoon pepper 1 package (16 oz) thick prebaked pizza crust (12-inch) 2 cups shredded mozzarella cheese Directions Heat oven to 400°. Heat large nonstick skillet over medium
Dried Plum Pilaf
Ingredients 1 tablespoon vegetable oil 1 cup diced onion 1 cup diced red bell peppers 1 cup medium or long-grain rice 1/2 cup wild rice 3 1/2 cups low-sodium chicken broth, vegetable broth, or water 1 teaspoon salt 1 cup chopped, dried plums 1/2 cup chopped, toasted, unblanched almonds Directions In large saucepan, heat oil
Ham & Cheese Casserole
Ingredients 18 (1 oz.) slices white bread, cubed 8 ozs. cooked ham, cubed 2 cups shredded Cheddar cheese 1 1/2 s diced Swiss cheese 6 eggs 3 1/2 s milk 1/2 teaspoon onion powder 2 cups cornflakes cereal, crushed 1/2 butter, melted Directions Lightly grease 9×13-inch baking dish. Line bottom of dish with half the
Roasted Brussels Sprouts, Potatoes and Chicken
Roasted Brussels Sprouts, Potatoes and Chicken Ingredients: 3 cups brussels sprouts (fresh or frozen halved vertically, about 3/4 pound) 4 small red potatoes (cut into chunks) 1/2 cup chopped onion 2 cloves garlic (minced) 2 Tbsp. olive oil 1/4 tsp. salt 1/8 tsp. pepper 1/2 cup ricotta cheese (or cottage cheese) 1/4 cup mozzarella cheese
Broccoli, Bean and Leek Soup
Broccoli, Bean and Leek Soup Ingredients: 2 tsp. extra virgin olive oil 2 cup sweet onion, diced small 2 tsp. fresh garlic, minced 1 cup leeks, white part only, medium dice (about 1 leek) 5 cups vegetable stock 1½ cups cannellini beans, or one 16-ounce can of cannellini beans, rinsed 1 lb broccoli florets 1
Roasted Brussels Sprouts, Potatoes, and Chicken
Roasted Brussels Sprouts, Potatoes, and Chicken Ingredients: 3 cups brussels sprouts (fresh or frozen halved vertically, about 3/4 pound) 4 small red potatoes (cut into chunks) 1/2 cup chopped onion 2 cloves garlic (minced) 2 tablespoons olive oil 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 cup non-fat ricotta cheese (or cottage cheese) 1/4 cup Part-skim
Rutabaga Soup
Rutabaga Soup Ingredients: 4 tablespoons butter 1 medium onion, coarsely chopped 4 ribs celery, sliced 4 cups chicken broth 1 pound rutabaga, peeled and cut into chunks 1/2 cup heavy cream 1/4 cup pure maple syrup 1/8 teaspoon ground cloves Salt and freshly ground black pepper Freshly grated nutmeg Directions: Melt the butter in a
