Amish Onion Patties

Ingredients:

3/4 cup flour 
1 tablespoon sugar
1 tablespoon cornmeal
2 teaspoons baking powder
1/2 teaspoons salt 
3/4 cup milk
2 and 1/2 cups chopped onions- about 2 small onions. 

oil for frying

Directions:

Mix together dry ingredients.
Add milk and stir, batter will be thick.

Add onions and mix thoroughly
Heat 1/2 inch oil in skillet over medium high heat
drop batter by tablespoons in hot oil, flatten slightly

Brown on both sides until nice and crisp

Drain on paper towels

Strawberry Onion Fritters

I made this from the other half of the strawberry onion Laura gave me.

Ingredients:

3/4 c flour

1 Tbsp Sugar

1 Tbsp cornmeal

2 tsp Baking Powder

1-2 tsp  salt- or to taste

3/4 c milk

2 1/2 c chopped onions ( you can use any type of onion)

oil for frying



Directions:

Mix together dry ingredients.
add milk and stir, batter will be thick.

Add onions and mix thoroughly.
Heat 1/2 inch oil in skillet over medium high heat.
Drop batter by tablespoons in hot oil, flatten slightly.

Brown on both sides until nice and crisp.
Drain on paper towels.



Gabe really liked them. We only had a few. The remaining fritters I'm giving to Laura tomorrow for her and Jerry to enjoy.

Strawberry Onion Relish

I never heard of a strawberry onion. Laura picked one up for me. It was the size of a small pumpkin. Used half to make the relish.

Ingredients:

2 tbsp unsalted butter
2 large strawberry onions, diced into ½ inch cubes
1 pint of Florida strawberries, lightly pureed
1 tbsp granulated sugar

Kosher salt and ground black pepper to taste

Directions:

In a sauce pot, melt the butter over medium heat. Add the onions and cook slowly stirring frequently. This will soften and caramelize the onions until they become delicate and sweet. Cook the onions until they are soft and the color of light brown sugar.

Next, add the strawberries, sugar,  salt and pepper. Mix thoroughly and continue to cook over medium low heat until thick. Remove from heat and let site for 15 minutes.


Serve warm or room temperature over fresh French bread or paired as a chutney with meats such as chicken breast, turkey.

source

Jeon Vegetable Pancakes

Ingredients:

2 c yellow summer squash or zucchini (washed, deseeded, and grated)
1 ½ c carrots (peeled and grated)
2 c yellow potatoes (peeled and grated)
3/4 cup green onions (finely diced, about 4 onions )
3/4 cup orange or red sweet pepper (finely diced, about 1 pepper )
2 cup all-purpose unbleached flour
1 large egg (beaten)
¾ - 1 cup water
1 tsp salt
1/4 tsp black pepper
 olive oil (for frying)
sesame oil (for frying)
Spicy Soy Dipping Sauce
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp white onion (finely chopped)
2 cloves garlic (finely diced)

1 green jalapeno pepper (about 2 inches long, sliced, leave in seeds)

Directions:

Place squash, carrot and potato in food processor to grate. Add all veggies to a large bowl.

Stir flour into vegetables- mix well.
Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.

Add salt and pepper
Heat ½ tbsp olive oil to the  skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).

Fry pancake until golden and crispy, (this takes about 3-5 minutes).
Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. 

Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.

Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
Continue until all pancakes are cooked. Add extra olive oil  between batches as needed.

Spicy Soy Dipping Sauce

Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.

BAREFOOT CONTESSA'S BALSAMIC ONIONS

I did a baked onion search and often people like to add a little white or brown sugar if they find the baked onions too pungent.

I did not add any sugar. (Lower calorie and fairly healthy). I think a little sugar can remain an option if desired.

BAREFOOT CONTESSA'S BALSAMIC ONIONS


3 small red onions 
1/4 cup + 2 TB Good Balsamic Vinegar...........(add The Last 2 TB after Baking)
1/4 cup good olive oil 
1 teaspoons kosher salt 
1 /2 teaspoon freshly ground black pepper



Preheat the oven to 375 degrees F.

Cut the onions in 1/2 and slice 1/4-inch thick, toss with: 

1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.

Place on a baking sheet.


Bake for 12 to 15 minutes, until the onions are tender. 

Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature

New York Push Cart Onion Sauce

Gabe loves hot dogs for lunch. I found this on Allrecipes, and knew he would like it.  He told me to add it to the blog, it's a keeper! 



Ingredients:

2 onions sliced 1/4" thick
1/2 red pepper- thinly sliced ( optional)*
2 Tbl Vegetable Oil( Used Olive Oil)
1/4 cup Ketchup
1/4 tsp. chili powder
1/2 tsp. brown sugar
1/8 tsp cinnamon
Dash of Hot Sauce and Salt

1 cup water

Directions

Saute the onions and red pepper for about 7-12 minutes in a medium size skillet. Add the ketchup, cinnamon, chili powder, salt, brown sugar and hot sauce. Add the water and bring to a boil. Lower the heat and simmer for 10-15 minutes. 

Remarks 
 Add more hot sauce to your liking for more heat. 

 I'm going to try it as a meatloaf  topping/sauce. 

I had a red pepper  that needed to go into something and this recipe fit the bill. You could use a green pepper or omit the pepper.


 Very good flavor!

Featured 7/4/ 2016 on Cooking & Crafting with J&J

Featured 7/7/2016 on My 2 favorite Things- Cookin & Craftin

French Onion Soup Casserole

Walmart always has a area in the front with day old bread. I saw this recipe on Recipe Lion. I actually remembered the recipe when I saw the bread and decided to give it a try.


This does NOT photograph well. Sorry. 

Ingredients:

3 medium sweet onions, sliced
3 tablespoons butter
4 cups beef broth ( used reduced sodium broth)
1 teaspoon Worcestershire sauce
Approximately 6-8 slices French bread, about 1/2-inch in thickness
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions:

In a medium size saucepan melt the butter over medium heat.

Add the onion and slowly cook for about 30 minutes over medium to low heat. Stir occasionally.

Add the beef broth to a medium to large saucepan and  add the Worcestershire sauce. Heat the broth mixture until it boils.

Reduce heat to low, Simmer, uncovered, for about 30 minutes. The broth will reduce.

Pour onion and broth mixture into a greased casserole dish.
Lightly toast the slices of bread. Place toasted bread in a single layer on top of onion/broth mixture.

Cover bread with a thick layer of the shredded mozzarella and top with grated Parmesan.


Bake, uncovered, in a 350 degree oven for 20 to 30 minutes, or until cheese is melted and brown on top.

Cheesy Onion Casserole

I know it doesn't look like much in the dish but it makes up for it when you taste it!

Janie, from a recipe board I visit did a wonderful review on this dish which I hope she posts in the comments.

As per the photograph I didn't use french bread which the recipe called for. I had cornbread stuffing in the cabinet and wanted to use it up. I didn't add the whole bag, I used about 1/4 of the bag.



2-3 Tbs butter or margarine (used butter)

3 large sweet onions or 4 medium white or yellow onions( yellow onions)

2 c. shredded Swiss cheese (8 oz.)( think I would add a little more next time)

1 can cream of chicken soup, undiluted( Cream Of Chicken with mushrooms)

2/3 c. milk(skim milk)

1 tsp. soy sauce

8 or so slices of French bread(cornbread stuffing, someone else used Texas Toast and said it was very good)

Slice the onions and fry them in a large pan with the butter. I cooked my for about 20 mins, nice and slow.

In another small pot I combined the soup, milk, soy sauce and stirred until combined on low heat ( I cook on an electric stove in florida).

I added the soup mixture to the onion in the pan and also added part of the swiss cheese.

Put the onion/soup/cheese mixture in a 2 qt. casserole dish, that I had sprayed with butter pam.

Added the cornbread stuffing to the mixture and added more cheese on top of the cornbread stuffing.

Baked at 350 for 15 min, took it out and pushed the cornbread into the soup/cheese mixture. Be careful, casserole dish will be very hot,and added more cheese. Baked for another 15 mins.

I adapted the recipe from Forkable

Onion Fritters and Stuffed Peppers

I had a few bags of onions that I bought at a great price. Hoped that my friend Rita would have more jalapenos for me- she did.
Guess who's making jalapeno relish?

                                                    Last of the jalapenos
 I went to my TOHBB files and found this. It was orginally posted 2009 by Salsarose!

The finer you chop your onions the better they cook this batch made
about 12 patties these are just awesome.


Taste Just Like Onion Rings

3/4 cup flour
1 tablespoon sugar
1 tablespoon cornmeal
2 teaspoons baking powder
2 teaspoons salt or less
3/4 milk
2-1/2 cups finely chopped onions


Directions:
2-1/2 cups finely chopped onions

Mix dry ingredients together; add milk.
Batter should be fairly thick. Add onions
and mix thoroughly. Drop by tablespoons
into 1/2 inch of oil in skillet.
Flatten slightly when you turn them.
Brown both sides till crisp.

I fried up a few and they just didn't have the kick we enjoy. I added some cajun spice ( Tony Chachere's)  and also added more cornmeal.


I had a few "onion fritters" leftover. Found a recipe on Pinterest for stuffed peppers. I adapted the recipe from Peanut Butter Fingers. Made a crockpot chicken early in the week and had plenty left so added the chicken to the stuffed peppers. The leftover onion fritters- light bulb moment- mix them into this recipe! In place of the onion I crumbled a few fritters. I also used a 1 whole egg.
This was an excellent recipe. Divingabe said it was a
make again. No photos of this. As soon as it came out of the oven it was gone!

1 lb. ground chicken
1 medium onion, chopped( used a few leftover onion fritters)
1/2 c chopped mushrooms ( 1 small can)

1 packet Knorr vegetable soup mix
1/2 c. marinara sauce ( 4-cheese marinara)
3 egg whites( 1 egg)
3/4 c. salsa ( didn't use because I spiced up the fritters)
2 – 4 large bell peppers

1. Preheat oven to 400 degrees
2. Mix chicken through salsa in a bowl
3. Cut off tops of peppers and remove the insides
4. Fill peppers with chicken mixture and bake for 40 minutes to an hour, until chicken mixture is fully cooked
5. Enjoy as is, or top with ketchup or hot sauce
6. Note: You may cook any leftover chicken filling in a loaf pan and enjoy it as a chicken meatloaf.