| |
onion
Monday, October 15th, 2012
Serves: 5-6 people
Ingredients:
10 Sticks Dandy Celery
1 head Dandy Cauliflower
1 large White onion
3 cloves Garlic
1 bunch Dandy Parsley
3 cups Heavy cream
Pinch of Salt
Pinch of Pepper
Directions:
- Pre-heat oven to 350 degrees, you will need a bowl and greased casserole dish.
- Begin by chopping celery and cauliflower into even bite sizes. Dice onion, garlic and parsley.
- Add diced onion, cauliflower, celery and garlic to a bowl. Toss thoroughly with heavy cream, salt, pepper and parsley.
- Transfer ingredients from the bowl into a greased casserole dish and cover with foil.
- Roast until tender, this should take about 30 minutes. Remove foil and briefly brown vegetables, serve and enjoy!
Tags: cauliflower, cauliflower bake, celery, Celery bake, celery casserole, garlic, onion, parsley, roasted vegetable recipes, vegetarian
Posted in
Appetizers, Main Dishes, Side Dishes |
No Comments »
Thursday, June 30th, 2011
Serves: 4
Ingredients:
2 cups Watermelon
2 cups Cantaloupe
2 cups Honeydew
½ Dandy Vidalia onion
2 Serrano pepper
1 bunch Basil
¼ cup Olive oil
Salt to taste
Pepper to taste
Directions:
- Prepare this recipe as if the melon were the tomato in a salsa. Skin and deseed all of the melons, dice them into a small salsa sized dice.
- Add melon to a large bowl. Next dice the onion and pepper into a similar or smaller dice.
- Mince the basil into thin strips. Add basil, olive oil, salt and pepper to the bowl. Mix thoroughly and enjoy as a side or topping for any summer BBQ.
Tags: onion, salad, Vidalia, vidalia onion
Posted in
Dips and Salsas, Main Dishes, Salads, Side Dishes |
No Comments »
Thursday, June 30th, 2011
Makes: 1 bag
Ingredients:
2 Dandy Vidalia onions
¼ stick butter
2 cloves garlic
¼ cup fresh thyme
2 stout beers
2 tablespoons Dijon mustard
2 teaspoons salt
1 teaspoon pepper
Directions:
- Slice onion into thick rounds. Sauté the onion slices in butter on low-medium heat for 45 minutes until caramelized. Add garlic, thyme, beer, mustard and a pinch of salt and pepper.
- Place in a Ziploc bag and let cool completely. Once cool it is safe to place pork loin or chops and bag and let marinade for 1-2 days. When ready to eat remove pork, pat dry and grill!
- This marinade can be made in advance or kept on hand for any pork or chicken dish.
Pin It
Tags: Marinade, onion, Vidalia, vidalia onions
Posted in
Main Dishes, Marinade |
No Comments »
Tuesday, May 31st, 2011
Celery 2011 (Professional Taste Award)
From the kitchen of Kiersten Walker
Ingredients:
7 tablespoons butter
1 pound elbow macaroni
1 Dandy Sweet Vidalia onion
2 cups chopped Dandy celery
3 cups shredded, cooked chicken
2 cloves garlic, minced
3/4 cup hot sauce
2 tablespoons flour
2 teaspoons dry mustard
2 and a 1/2 cups half and half
1 pound sharp cheddar
8 ounces pepper jack
2/3 cup sour cream
1 cup bread crumbs
1/2 cup crumbled blue cheese
2 tablespoons fresh Dandy parsley, chopped
Instructions:
- Preheat oven to 350 degrees Fahrenheit and butter down the baking dish. Boil pasta per box instructions. Drain.
- In a large skillet melt 3 tablespoons butter, add onion and celery and cook until soft. Stir in chicken and garlic then add 1/2 cup hot sauce and simmer until slightly thick.
- In a separate pan melt 2 teaspoons butter. Wisk in flour and mustard. Wisk in half/half, then the remaining 1/4 cup hot sauce until thick. Add cheddar and pepper jack cheese as well as sour cream until smooth.
- Spread half of the macaroni in bottom of baking dish. Spread chicken mixture over that. Then top with the remaining macaroni. Pour the cheese sauce evenly over the entire top.
- Melt the remaining 2 tablespoons of butter in a dish, and add the bread crumbs, parsley and blue cheese. Mix to a crumble with a fork and sprinkle over the top. Bake 30 minutes, or until bubbly!
Pin It
Tags: macaroni and cheese, onion, Taste of Oviedo, Vidalia
Posted in
Main Dishes, Side Dishes |
No Comments »
|
|
