Search Results for "Onion"
Recipe Results 231 of 252 pages
Rice Salad
Rice Salad Submitted by: Marcie Keeler-Fletcher Ingredients for Salad: 3 cups rice, cooked 1 tsp. lemon juice 1 Granny Smith apple, chopped 1 cup red seedless grapes 2/3 cup golden raisins 2 cups chopped celery 1/2 cup chopped green onion Ingredients for Marinade: 1/3 cup vegetable oil 1½ tsp. white wine vinegar 1½ tsp. coarse
Spicy Chex Mix
Spicy Chex Mix Ingredients: 1/2 cup Frank’s Hot Sauce 1 1/2 cups butter, melted 1 1/2 tbsp. garlic powder 1 tbsp. onion powder 1 tbsp. spicy farm dust seasoning 1 tbsp. worcestershire sauce pinch cayenne 8 cups chex cereal: 3 cups corn, 3 cups rice, 2 cups wheat chex 2 cups pretzels 2 cups peanuts
Quick and Hearty Black Bean Soup
Quick and Hearty Black Bean Soup Ingredients: 3 tablespoons garlic, minced 1 onion, chopped 4 carrots, diced 4 stalks celery, diced 1 red pepper, seeded and chopped 1 15-ounce can low-sodium black beans, drained and rinsed 1 tablespoon paprika 1 teaspoon turmeric ½ teaspoon black pepper 32 ounces unsalted vegetable broth 2 cups water Directions:
Smashed Red Potatoes
Smashed Red Potatoes Ingredients: 1 lb. small red potatoes (about 7), quartered 1 cup low-fat buttermilk 3 Tbsp. thinly sliced green onions 1 Tbsp. grated Parmesan cheese 1/8 tsp. salt 1/8 tsp. pepper Directions: Put the potatoes in a medium saucepan. Pour in enough water to cover them. Bring to a boil over high heat.
Stovetop Tuna Casserole
Stovetop Tuna Casserole Yield: 6 Servings Prep time: 5 minutes Cooking time: 25 minutes Total time:30 minutes Ingredients: 1⁄8 teaspoon pepper 1 can (5 ounces) tuna in water, drained 1 teaspoon chicken bouillon 1 can (10.5 ounces) low sodium condensed cream of chicken soup 8 ounces egg noodles (4 1/2 cups dry) 2 cups frozen
Blueberry Guacamole
Ingredients: 1 teaspoon avocado oil 1/2 cup fire roasted corn 3 large avocado, diced 1/4 cup frozen blueberries (thawed), plus 2 tablespoons for garnish 1 clove garlic, minced 1/4 red onion, diced 1 jalapeno, diced 6 cherry tomatoes, quartered 1 teaspoon red pepper flakes 1 lime, juiced 2 tablespoons chopped cilantro 2 tablespoons chopped basil
Gold Rush Breakfast Casserole
Submitted by our Reader’s Kitchen Week Two Winner: Kathi Hamilton Ingredients: 8 hash brown patties or 3 cups tater tots 2 Tbsp onion chopped fine(optional) 1 tsp parsley(optional) 12 eggs whipped and lightly scrambled 1 1/2 lbs cheddar cheese shredded Ingredients for Sauce: 1 lbs sausage browned 1/4 cup butter or margarine 1/4 cup flour
Dump Soup
Submitted by a reader from Waynesburg, Ohio Ingredients: 1 gal. water 2 Tbsp. chicken bouillon, heaping 2 tsp. garlic, minced, heaping 2 tsp. hot sauce, heaping 1 tsp. salt 1 tsp. pepper 1 Tbsp. thyme leaves vegetables Directions: In large dutch oven or stockpot, mix all ingredients together. Classic vegetables to use are: chopped cabbage,
Baked Potato Salad
Ingredients: 1 1/2 pounds red potatoes 1 cup non-fat plain yogurt 1/3 cup minced onion 1/2 cup shredded reduced fat cheddar cheese 1/4 cup snipped fresh chives 3 tbsp. real bacon bits or pieces 1/4 tsp. salt Freshly ground pepper to taste Chopped fresh parsley (optional) Directions: Place whole potatoes (do not poke) into microwave-safe
Shoestring Potato Quiche
Ingredients: 1 can (4 ounces) shoestring potatoes 3 eggs, slightly beaten 1 cup milk 1 1/2 cups (6 ounces) shredded Wisconsin Swiss Cheese 1/2 cup (2 ounces) grated Wisconsin Parmesan cheese 2 tablespoons chopped green onion 1/4 teaspoon pepper 1/4 teaspoon paprika 1/4 teaspoon salt Dash of cayenne pepper Directions: Reserve 1/4 cup of shoestring
