Search Results for "Onion"
Recipe Results 19 of 252 pages
Spinach Dip in Bread Bowl
Spinach Dip in Bread Bowl Ingredients: 2 boxes (10 oz) frozen spinach leaves, chopped (do not use fresh, frozen only!) 1 cup regular mayonnaise 1 envelope onion soup mix powder (from 2 oz box) 1 container (16 oz) sour cream 2 cans (8 oz each) water chestnuts (chopped or diced) 3 green onions (finely chopped)
Rice And Barley Pilaf
Ingredients 6 slices bacon 1 medium onion, chopped 1/2 celery, chopped 2 (16 oz.) cans chicken broth 1 cup uncooked brown rice 1 cup uncooked barley 1 (10 oz.) pkg. frozen green peas 2 medium carrots, shredded 1/4 cooking sherry 3/4 teaspoon ground turmeric 1/2 teaspoon ground black pepper 1 bay leaf Directions In large
BBQ
Submitted by our Reader’s Kitchen Week One Winner: Brenda Baker Ingredients: 2 lb. pork roast 1 lb. beef roast 1 can whole tomatoes Diced celery, and diced onion-as much as you like Directions: I put the roasts in my Dutch oven and cook in the oven until tender and can be shredded easily. 3-4 hours.
Slow Cooker Green Beans, Ham and Potatoes
Slow Cooker Green Beans, Ham and Potatoes Ingredients: 2 lbs. fresh green beans, rinsed and trimmed 3 ham hocks with meat 1 large onion, chopped 1½ lbs. new potatoes, quartered 1 Tbsp. chicken bouillon granules 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. seasoning salt To taste ground black pepper Directions: Halve green
Dutch Beets
Dutch Beets Ingredients: 4 medium Dutch Beets 2 Tbsp. butter 1/2 small finely sliced onion 2 Tbsp. flour 2 Tbsp. cider vinegar 2 Tbsp. sugar 1/2 tsp. salt 1/8 tsp. pepper Directions: Start by boiling the beets until they are tender. This usually takes about 30 to 40 minutes, depending on the size of the
BBQ Venison Meatballs
BBQ Venison Meatballs Yield: 6 servings Meatballs: 1 pound ground venison (may substitute elk or beef) ½ cup 2% milk ¾ cup rolled oats ½ cup minced fresh onion ¼ tsp. salt ¼ tsp. black pepper Sauce: 1 cup ketchup ½ cup water ½ cup grated onion 2 Tbsp. vinegar ¼ cup brown sugar ¼
Hearty Veggie Sandwich
Hearty Veggie Sandwich Yield: 6 Servings Ingredients: 2 packages (3 ounces each) fat-free cream cheese 18 slices multi-grain bread 1 large red onion (about 12 ounces), thinly sliced 1 cup sliced cucumbers, marinated in French dressing 12 crisp lettuce leaves 12 tomato slices 6 ounces thinly sliced cheddar cheese 1-1/2 cups alfalfa sprouts (optional) Directions:
Baked Potato Soup
Baked Potato Soup Originally Published on: January 22, 2015 Ingredients: 2 tablespoons light buttery spread 1 small onion (chopped) 2 medium potatoes (baked, peeled and mashed) 3 cups prepared instant nonfat dry milk 1 can low-sodium chicken broth (about 14.5 ounces) 1 cup reduced-fat cheddar cheese (shredded) pepper, and salt to taste Directions: Melt light
Savory Bread Stuffing-on-the-Side
Ingredients: 1/2 cup finely chopped celery 1/2 cup chopped onion 3 tablespoons chopped fresh parsley 3 tablespoons butter or margarine 4 cups day-old bread cubes 2 teaspoons winter savory 1/2 teaspoon salt 1/8 teaspoon pepper 1 cup chicken or turkey broth Directions: Cook celery, onion and parsley in butter over medium heat, about 5 minutes.
Scalloped Potatoes
Scalloped Potatoes Ingredients: 6 medium russet potatoes 1 medium yellow onion (cut into thin strips) 1/4 tsp. salt (optional) 1/4 tsp. black pepper 1 cup fat free half-and-half 1/2 cup cheddar cheese (shredded sharp, divided) Directions: Preheat oven to 400 degrees F. Peel potatoes and slice into thin rounds. Coat a large nonstick skillet with
