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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: onions (Page 2 of 5)

Bottega’s Charred Onion Dip

April 11, 2007 / / 0 Comments

Recipe Source: birminghamrestaurants.com

Ingredients:

2 cups sour cream
1 tablespoon mascarpone
1 scant tablespoon whole-grain mustard
4 dashes Tabasco sauce
1 tablespoon finely sliced chives
Juice of 1/2 lemon
2 dashes Worcestershire sauce
2 red onions, sliced 1/2 inch thick and charred about 5 minutes per side (outer ring reserved for garnish and remaining charred onion finely chopped
Salt and freshly ground black pepper

Directions:

Combine the sour cream, mascarpone, mustard, Tabasco, chives, lemon juice, and Worcestershire in a mixing bowl. Fold in the chopped onions then taste and adjust the seasonings. Place dip inside the reserved outer ring of the grilled red onion. The dip is great right away but the next day the flavors are even better. Serve with potato chips.

Chicken Satay with Peanut Sauce

April 9, 2007 / / 0 Comments

Recipe Source: cooks.com

Chicken:

1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt

Directions:

Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.

Peanut Sauce:

4 teaspoons corn oil
2 teaspoons sesame oil
1/2 cup minced red onion
2 tablespoons of minced garlic
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon pepper

Directions:

Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.

To serve:

Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.

Three Bean Casserole

March 25, 2007 / / 0 Comments

Recipe Source: mom

Ingredients:

1 lb. hamburger
1 medium onion
1/2 cup packed brown sugar
3/4 cups catsup
1 tbs. worchestershire sauce
#2 can (2 1/2 cups) lima beans (drain)
#2 can (2 1/2 cups) light kidney beans (drain)
#2 (2 1/2 cups) can of pork and beans – do not drain.

Directions:

Cook hamburger and onions in a skillet until browned.

Drain off excess fat.

Mix brown sugar, catsup, and worchestershire sauce and add to meat mixture.

Combine with all three types of beans (make sure you have drained the lima and kidney beans).

Put in a casserole dish and bake for 1 hour at 350° F.

Calico Baked Beans

March 18, 2007 / / 0 Comments

Recipe Source: Flavor of the South

2 cans Pork and Beans or baked beans
1 can small green Lima beans
1 can large butter beans (or garbanzo beans if can’t find b.b.)
1 can red kidney beans
1/2 lb. bacon
2 medium onions, chopped

Drain all but the Pork and Beans.

Cut bacon into small squares, about 1″ wide. Cook in skillet until nearly crisp. Discard all or nearly all drippings. Sauté onions in drippings or oil. Drain if desired.

To onions, add:

1 tsp. dry mustard
1 tsp. garlic powder
1/2 cup mild vinegar
1/2 cup brown sugar

Return bacon to mixture. Simmer 20 minutes. Place in large oven-proof pot and bake at 350 degrees for 1 hr. or cook in crock pot for 4-6 hours.

Spicy Nacho Bake

March 18, 2007 / / 0 Comments

Recipe Source: hunts.com

Prep/Cooking Time: Prep Time: 10 / Cooking Time: 20-30 minutes

Ingredients:

PAM® Original No-Stick Cooking Spray
1 can (14.5 ounce) Hunt’s® Diced Tomatoes with Roasted Garlic, undrained
1/2 teaspoon Gebhardt® Chili Powder
1/2 teaspoon ground cumin
5 cups (5 ounces) tortilla chips
1 can (8 ounces) kidney beans, drained, rinsed
3/4 cup fresh or frozen corn
2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno pepper
1/2 small green bell pepper, finely chopped
1/2 small onion, chopped

Directions:

Preheat oven to 375°F. Spray 8×8-inch baking dish with cooking spray; set aside. Combine diced tomatoes with their liquid, the chili powder and cumin in small bowl; set aside.

Place 1/3 of the tortilla chips on bottom of prepared baking dish. Cover with layers of 1/3 of the beans, 1/4 cup of the corn and 1/2 cup of the cheese; top with 1/3 each of the bell peppers and onions. Repeat layers 2 more times, starting with the tortilla chips and ending with the bell peppers and onions. Top with the tomato mixture; sprinkle with remaining cheese.

Bake 30 minutes. Cut into 4 squares to serve.

Chicken Casserole

March 11, 2007 / / 0 Comments

Recipe Source: Nikki Kate

Prep/Cooking Time: 30 minutes

Ingredients:

3 cups dry noodles
6 ounces chickens
1/2 cup mayonnaise
1/3 cup chopped onions
1/2 teaspoon salt
10 1/2 ounces cream of mushroom soupor cream of chicken soup
1/2 cup milk
8 ounces grated cheddar cheese

Directions:

Cook noodles and drain. Combine chicken, mayonnaise, onion and salt with noodles, set aside. Blend soup and milk. Heat through; then add cheese until melted. Mix together with noodles.

Butter glass 9×13 inch oblong dish. Bake uncovered at 350 degrees for 30 minutes.

One Skillet Chicken and Black Beans

March 1, 2007 / / 0 Comments

Recipe Source: drgourmet.com

Ingredients:

1 tsp. grapeseed oil
2 cloves garlic (minced)
2 ribs celery (diced)
1 large onion (diced)
1/4 tsp. ground cumin
1/8 tsp. cayenne pepper
1/2 cup dark beer
1/4 tsp. salt
to taste fresh ground black pepper
2 Tbsp. tomato paste
1 Tbsp. pure maple syrup
1/4 tsp. pure vanilla extract
1 – 15 ounce can no salt added black beans
6 ounces skinless, boneless chicken breast (cubed)
2 ounces low-fat Monterey jack cheese (grated)

Directions:

Preheat the oven to 350°F.

Place the grapeseed oil in a large skillet over medium heat. Add the garlic, celery and onion and cook, stirring frequently, for about 10 minutes until the onions begin to soften.

Add the cumin, cayenne, beer, salt, pepper, tomato paste, maple syrup vanilla extract and black beans. Cook, stirring frequently, for about 10 minutes. Add the chicken and cook for another five minutes.

Divide the chicken and black bean mixture into two au gratin dishes. Top with the grated jack cheese and place the dishes in the oven.

Cook for about 3 – 5 minutes until the cheese is melted and beginning to brown on top.

Nicki’s Notes:

I made mine in an iron skillet and put that straight into the oven after topping with cheese. I also used olive oil in the absence of grapeseed oil.

Touchdown Taco Dip

January 20, 2007 / / 0 Comments

Recipe Source: Pamela Shank

Ingredients:

2 pounds ground beef
1 (14-ounce) can refried beans
1 (1 1/4-ounce) package taco seasoning mix
1/4 cup water
2 cups shredded Cheddar cheese
1 (16-ounce) container sour cream
1 (16-ounce) jar salsa
2 cups shredded lettuce
1 large tomato, diced
4 green onions, chopped
2 cups shredded Mexican-style cheese
Large bag of corn chips

Directions:

In a large skillet, brown ground beef; drain. Add refried beans, taco seasoning and water. Stir well and cook over over low heat until heated through.

Spread mixture in a 13-by-9-inch baking dish. Sprinkle Cheddar cheese on top. Cover with sour cream. Pour salsa over sour scream. Cover with shredded lettuce, tomato, green onions and Mexican-style cheese.

Serve with corn chips to dip.

Corn Bread Taco Bake

January 20, 2007 / / 0 Comments

Recipe Source: Bettie Wedlock

Ingredients:

1 pound ground beef
1 package taco seasoning
1/2 cup water
1 12-ounce can whole kernel corn, drained
1/2 cup chopped green pepper
1 8-ounce can tomato sauce
1 8 1/2-ounce package corn muffin mix
1 2.8-ounce can french fried onions
1/3 cup shredded sharp cheese

Directions:

Preheat oven to 400 degrees. Brown beef in a skillet and drain. Stir in taco seasoning, water, corn, pepper, and tomato sauce. Pour into a 7-by-12-inch glass dish or 2-quart casserole dish. In a bowl, mix corn muffin mix according to package directions, then stir in one-half can onions. Spoon corn muffin mixture around outer edge of casserole. Bake uncovered for 20 minutes, take out of oven, and sprinkle cheese and remaining onions on the corn muffin topping. Bake 2 to 3 minutes.

Serves 6.

Tip: Try adding one 12-ounce can of kidney, chili, or black beans to add fiber and more flavor.

Chicken Salad Tacos

January 20, 2007 / / 0 Comments

Recipe Source: Beth McCullough

Ingredients:

1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
2 teaspoons taco seasoning
1 whole cooked chicken breast, chopped
6 taco shells

Directions:

In a small bowl, combine mayonnaise, sour cream, cilantro, lime juice, and taco seasoning. Stir in chicken. Chill up to 24 hours. Serve in warm taco shells. Makes 2 to 4 servings.

Tips: Top these tasty tacos with chopped tomato, onions, olives or shredded cheese.

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