Posts Tagged onion
Crab Rangoon
Posted by JasonQ in Appetizers, Seafood & Fish on April 24th, 2010
- 1 pkg crab meat (4-8 oz, flaked)
- 1 8oz pkg cream cheese, softened
- 3 green onions, finely chopped
- 1 Tbs soy sauce
- 1 Tbs sugar
- wonton wrappers
- oil for frying
Mix all ingredients except wonton wrappers in a large bowl. Place a small amount of mixutre in center of a wonton wrapper. Fold up wonton wrapper however you like, and use a small amount of water at the edge to help them seal. Drop rangoons into hot oil and fry until lightly browned and crispy. Serve immediately.
Garlic Lemon Chicken Breasts
Posted by JasonQ in Chicken/Poultry, Main Dishes on March 23rd, 2010
- 2 tablespoons grated lemon rind (fresh)
- 4-5 cloves garlic, crushed
- 2 tablespoons soy sauce
- 1/2 cup fresh lemon juice
- 2 teaspoons Hungarian paprika
- 4 boneless, skinless chicken breasts
- olive oil
- salt, pepper, garlic powder (for sprinkling)
- 4 sprigs Italian parsley
- 4 onion slices (sliced in thick rings)
- heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.
Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).
4 Servings.
Pasta Alfredo with Proscuitto, Peas, and Caramelized Onion
Posted by JasonQ in Main Dishes on February 24th, 2010
This is a slight modification to a dinner I had recently at Biaggis. Enjoy!
- 1 lb box pasta
- 3 Tbsp olive oil
- 1 yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 cup heavy cream
- 4 oz proscuitto
- 1 cup cooked peas
- 1/2 cup grated parmesan and/or romano cheese
- Salt and pepper to taste
Cook pasta according to directions on box. Heat olive oil in large skillet over medium high heat. Add onions and small amount of salt. Caramelize onions to desired color. Add proscuitto and garlic. Cook for about 2 minutes. Add heavy cream and peas. Cook for another 2 minutes. Add cheese and allow to melt. Add salt and pepper to taste. Mix pasta and sauce. Serve immediately.
Caramelized Onion and Sweet Potato Skillet
Posted by JasonQ in Side Dishes on November 18th, 2009
- 1 tsp canola or vegetable oil
- 1/4 large sweet onion, sliced
- 3 medium sweet potatoes, peeled and sliced
- 2 Tbs packed brown sugar
- 1/2 tsp jerk seasoning (dry)
- 1 Tbs chopped fresh parsley
Heat oil in 10 inch skillet over medium heat. Cook onion and sweet potatoes in oil about 5 minutes, stirring occasionally, until light brown; reduce heat to low. Cover and cook 10 to 12 minutes, stirring occastionally, until potatoes are tender.
Stir in brown sugar and jerk seasoning. Cook uncovered about 3 minutes, stirring occasionally, until glazed. Sprinkle with parsley.
Black Bean & Pumpkin Chili
Posted by JasonQ in Main Dishes on November 1st, 2009
I was looking around the other day for some savory pumpkin dishes, and found this one at veganvisitor.wordpress.com. Sounds like it would be very good!
- 2 Tablespoons Vegetable Oil
- 1 Onion, finely diced
- 2 Medium Carrots, peeled and finely diced
- 1 Stalk Celery, finely diced
- 1 small, dried red chili pepper
- 3 Cups Any Basic Tomato Sauce
- 3 Cups Fresh Tomatoes, skinned and chopped or 1 – 28oz can diced tomatoes
- 2 – 19oz Cans Black Beans, drained and well rinsed
- 1/2 teaspoon Salt
- Crack of Black Pepper, to taste
- 1/2 teaspoon Dried Thyme, scant
- 1 teaspoon Ground Coriander Seed
- 1 Tablespoon Ground Cumin
- 1 Cup Dice Pumpkin, roasted
Preheat the oven to 350ºF.
Clean and cube half a Jarrahdale or other good baking pumpkin.
Using about 1 tablespoon of the olive oil lightly cover the pumpkin, tossing to coat.
Roast in the oven for about 30 minutes or until tender.
Heat the remaining oil in a large stockpot and add the diced onion, carrots and celery.
Sauté the vegetables until slightly softened and the onions are transparent.
Add the chopped tomatoes, sauce and spices then bring everything to a simmer.
Stir in drained, rinsed beans and continue to simmer for an additional 20 minutes or until the carrots are soft.
Remove the chili pepper and add the cubed pumpkin.
Serve it up with a dollop of sour cream or a sprinkle of cheddar (or smoked gouda) along with tortilia chips or a loaf of fresh crusty bread.
Black Bean Burritos
Posted by JasonQ in Main Dishes on October 19th, 2009
I made this tonight for dinner, and it was really good. I like a little extra garlic, so you may want to use a bit less garlic in yours.
- 1lb dry black beans
- 1 large onion, diced
- 1 large green bell pepper, diced
- 4 cloves garlic, crushed and minced
- 1/2 tsp cumin
- 1 handful cilantro (to taste), chopped
- 8 oz cheese (I used Kraft 2% Mexican four cheese blend)
- 1 cup salsa
- 8 tortillas
- salt, to taste
Start by soaking beans according to package directions, adding the cumin to the water.
When beans are done soaking, make sure the beans are covered by at least 1 inch of water. Add water as needed.
Add onion, bell pepper, salt, and garlic to beans, and cook according to package directions (usually about 1 hour). Be sure to watch the water level, adding more as needed to prevent burning. There should be a small amount of water left at the end of cooking.
When beans are done, add cilantro, and remove from heat.
Mash the beans however you like. A potato masher works well for this. You may also use a food processor or a blender.
Add salsa and cheese to beans and stir.
Divide bean mixture evenly among the tortillas, and fold into burritos.
Enjoy!
Koftit Roz (Rice Meatballs)
Posted by JasonQ in Beef, Main Dishes on September 5th, 2009
Another great looking recipe from here.
Meatballs:
- 1 lb ground beef (you can use lamb, lean ground beef.. just what ever you have on hand)
- 1/2 cup short-grain rice (Egyptian rice if you can get your hands on it… but Italian rice will do fine)
- 1 egg
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme (or za’taar)
- 1 teaspoon dried coriander
- 1 teaspoon dry cumin
Sauce:
- 1 onion
- 1 (28 ounce) can tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon pepper
Preheat oven to 350°F.
Puree the sauce ingredients in blender/food processor.
Combine together together all the kofta ingredients in a large bowl.Ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan.
Pour sauce over kofta and cook in oven for 45-60 minutes turning once.
Enchilada Pie
Posted by JasonQ in Beef, Main Dishes on June 15th, 2009
- 1 lb. Ground Beef
- 1 pkg Taco seasoning
- 3 cups Cheddar Cheese grated
- 4 1/2 oz. can Olives chopped
- 1 Onion chopped
- 10 Mission® Corn Tortillas
- 2-10 oz. cans Enchilada Sauce
Prepare ground beef according to instructions on taco seasoning packet. Set aside some olives for garnish. In a large bowl combine chopped onion, olives, 2 1/2 cups grated cheese, 1 can enchilada sauce. Add cooked ground beef to the mixture.
Cover the bottom of a 9 x 13 inch pan with 5 tortillas. Spoon meat mixture over tortillas. Place remaining 5 tortillas on top of meat mixture.
Pour the other can of enchilada sauce over it, and top with remaining cheese. Bake at 350 degrees F for 20 minutes. Garnish with olives.
Taco Soup
This has been a favorite in my family for many years.
- 2 lbs Ground Beef
- 1 onion, diced
- 2 cans stewed tomatoes
- 1 can Ro-tel tomatoes
- 1 can ranch style beans (kidney beans)
- 1 can pinto beans
- 1 can whole kernel corn
- 1 can hominy
- 2 cups water
- 1 pack taco seasoning
- 1 pack hidden valley ranch dressing (dry kind)
Brown ground beef with onion. Drain. Add all ingredients to a pot. Do not drain vegetables! Cook on medium heat for 30-45 min.
Top your bowl of soup with Fritos, shredded cheese, sour cream, or your favorite taco toppers!