6 large Vidalia or other sweet onions
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 cup cubed, seeded & peeled cucumber
1 Tablespoon extra-virgin olive oil
1 cup uncooked brown rice
1 cup chopped fresh parsley
1 (16 oz.) can cannellini beans or other white beans, drained & rinsed
Preheat oven to 475 degrees. Peel onions; cut 1/2 inch off top and bottom of onions. Place onions in a 9 X 13 inch baking dish coated with cooking spray. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over onions. Bake at 475 degrees for 40 minutes. Cool to room temperature. Remove onion core (save & chop up) leaving a 1 inch thick onion shell. Cook rice according to instructions. When rice is cool, add olive oil, salsa, parsley, beans and cucumber. Mix well. Spoon 1 cup of rice mixture into each onion. Heat for 15-20 minutes at 350 degrees.
1 lb. sea bass fillets, about 2 inches thick, or red snapper
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups Vidalia Onion Peach Salsa
8 taco shells
2 cups shredded green cabbage or packaged cole slaw mix
1/2 cup minced fresh cilantro
Prepare grill. Place fish on grill rack coated with cooking spray. grill 6 minutes each side or until fish flakes easily. Sprinkle fish with salt & pepper. Prepare tacos: warm taco shells according to package directions. Cut fish into 8 pieces and place 1 piece of fish in each taco shell. Top each taco with 1/4 cup peach salsa, 1/4 cup shredded cabbage and 1 Tablespoon cilantro.
1 cup fresh or frozen tart cherries, chopped
1 tablespoon fresh basil (or 2 teaspoon dried basil)
1 tablespoon finely chopped green pepper
1 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
1/4 teaspoon grated lemon peel
1/8 teaspoon salt
1/3 cup sugar
dash hot pepper sauce
Combine all ingredients, refrigerate at least 1 hour.
3/4 cup butter
1-1/2 cup sugar
3 cups flour
1-1/2 teaspoon baking soda
8 oz. sour cream
1/2 cup flour
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter
Cream butter and sugar, beat in eggs until fluffly. Combine flour and soda, add to mix alternately with sour cream.
Topping: Sift first 3 ingredients, cut in butter until crumbly.
Spread batter in a 9x13 inch greased pan. Spread cherry pie filling on top. Sprinkle topping mixture over pie filling. Bake 25 minutes at 350 degrees.
1/3 cup soy sauce
2 teaspoon ground ginger
1-1/2 teaspoon ground allspice
Combine all ingredients in bowl. Puree part of the sauce in a blender and use pureed mixture to glaze ham, turkey or pork chops as they are cooking. Warm remaining sauce and serve over hot cooked meat.
2-1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1-1/3 cup sugar
3/4 cup dried cherries
1/2 cup oil
1/3 cup water
1 cup pumpkin
Sift first 6 ingredients together. Mix the rest of the ingredients together and add dry ingredients. Stir only until all is moistened. Use greased muffin pan and bake at 350 degrees for 25-30 minutes.
1/2 cup chopped onion
2 Tablespoon Olive Oil
1 (28 oz.) can Italian style plum tomatoes, drained, cut up
1/3 cup dry white wine
2 teaspoons dried oregano leaves
3/4 lb. med. raw shrimp, cleaned
1 (4 oz.) pkg crumbled feta cheese
2 Tablespoons chopped fresh parsley
1 (5.8 oz.) pkg. Near East roasted garlic & olive oil couscous mix, prepared as directed
Stir onion in oil in large skillet over medium heat about 3 minutes. Add tomatoes, wine, oregano and Vidalia Onion Summer Tomato Dressing. Reduce heat to low; simmer 5 minutes or until thickened. Add shrimp. Cook 3 minutes, stirring frequently, until shrimp is pink. Sprinkle with cheese; simmer 1 minute. Stir in parsley. Serve with couscous or rice.
1 cup whole wheat flour
1 cup unbleached white flour
1 Tablespoon baking powder
1/4 teaspoon salt
3 cloves garlic, minced
1/3 cup grated cheese
2 Tablespoon butter, melted, unsalted
1 egg, beaten
1/4 cup Vidalia Onion Relish
1/2 cup buttermilk
Preheat oven to 375 degrees. Sift together flours, baking powder and salt. Add garlic and cheese; mix well. In a medium bowl, whisk together butter, egg, buttermilk and relish. Add wet ingredients to dry ingredients. Mix, using a large rubber spatula. When dough becomes to stiff, use hands and continue to mix, forming dough into a ball. Oil an 8-1/2 inch round cake pan. Press dough into the pan and use a sharp knife to make 8 wedge shaped cuts about 1/4 inch deep. Bake until light brown, about 35-45 minutes. Let cool on wire rack. Serve in wedges with ham, fish, cheese dishes or egg dishes.
1 lb. wagon wheels, rotini or other med. pasta shape, uncooked
1/4 cup all purpose flour
1/2 teaspoon pepper
1-1/2 lbs. skinless, boneless chicken breasts, cut into bite sized pieces
3 Tablespoons vegetable or olive oil, divided
2-3 cups broccoli florets
2 carrots, thinly slicd
1 cup frozen whole kernal corn
1 Tablespoon water
1 (12 oz.) bottles Vidalia Onion BBQ Sauce
Prepare pasta according to package directions. While pasta is cooking, combine flour and pepper in ziplock bag. Add chicken and shake until well coated. heat one tablespoon oil in large skillet. Add half the chicken and stir fry until brown on all sides. Remove from pan. Repeat with 1 tablespoon oil and remaining chicken. Remove from pan. Add remaining oil to skillet. Add water and Vidalia Onion BBQ Sauce; stir well, add chicken. Cover and cook 3-4 minutes until thoroughly heated. When pasta is done, drain well. Place in large bowl; add hot chicken mixture and toss well.
12 oz. cream cheese, softened
6 oz. pimento cheese spread
2 eggs, hard boiled
2 Tablespoons pimento
2 Tablespoons salad pickles, diced
1 Tablespoon dijon honey mustard
1 Tablespoon Worcestershire sauce
1 cup Vidalia Onion Relish
1 baguette, sliced
Combine all ingredients until well blended. Serve well chilled with sliced baguette or crackers and apple wedges.
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