WATERMELON CUPS
This lovely appetizer is almost too pretty to eat! Sweet watermelon cubes hold a refreshing topping that showcases cucumber, red onion and fresh herbs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- Using a small melon baller or measuring spoon, scoop out the center of each watermelon cube, leaving a 1/4-in. shell (save flesh for another use)., In a small bowl, combine the remaining ingredients; spoon into watermelon cubes.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S ONION SQUARES
My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. -Janet Eddy, Stockton, California
Provided by Taste of Home
Categories Snacks
Time 1h15m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add onions; cook and stir until softened, 8-10 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and the pepper., Meanwhile, in a large bowl, combine flour, baking powder and remaining 1/2 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Press into a greased 9-in. square baking pan; top with onions., Combine egg and sour cream; spread over onion layer. Bake until golden brown, 35-40 minutes. Cut into squares. Serve warm.
Nutrition Facts : Calories 256 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 447mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
ONION CUPS
This is a wonderfully light side dish FULL of flavor. Try it with My Honey-Lemon Chicken (Recipe #12129) found here at Recipezaar.
Provided by Michelle Bakel
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine sour cream and horseradish; chill until ready to serve.
- Pre-heat oven to 400°F.
- Halve and peel red onion; CAREFULLY remove the outer TWO rings and place into shallow baking dish; upside down.
- Brush with oil and add 1/2 of salt and pepper.
- Roast for 15-20 minutes.
- Fry bacon.
- Chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes.
- Place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes.
- Carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used.
- Top with crumbled bacon.
- Return to oven and roast another 5 minutes.
- Serve with horseradish/sour cream sauce.
CARAMELIZED ONION & BACON STRATA CUPS
Strata is the ultimate breakfast food. Combining bacon, eggs, bread and cheese, these savoury bread puddings will have everyone coming back for more.All ingredients can be assembled the day ahead, chilled, then baked fresh in the morning. If baking from cold, increase bake time by 4-6 minutes.Tip: Instead of using a muffin pan, bake in a 9 x 13-inch (22 x 33cm) baking dish for 40-50 minutes or until golden and egg is set.Estimated cost: $1.62 per serving.Brought to you by Walmart.
Provided by Food Network Canada
Categories bake,bread,breakfast,brunch,cheese,eggs and dairy,vegetables
Time 39m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C). Spray 12-cup muffin pan thoroughly with non-stick canola oil spray.
- Cook bacon until crispy according to package directions. Reserve 1-2 Tbsp (15-30 mL) fat. Drain bacon on paper towel then roughly chop. Set aside.
- In a large nonstick skillet, heat the reserved bacon fat over medium-high. Add diced onion and red pepper. Sauté 10-15 minutes, stirring often, or until well caramelized. Add garlic and sauté 1 minute longer. Transfer to large mixing bowl to cool slightly.
- In small bowl, whisk together eggs and cream. Add to caramelized onion mixture along with bacon and remaining ingredients; stir well to combine. Let stand for 5 minutes, stirring several times, or until egg and cream is absorbed.
- Divide mixture evenly between the 12 muffin cups. Bake for 20-24 minutes or until egg is set. Carefully run a knife around each strata to loosen. Remove them from the pan using the tip of a knife. Serve warm.
MUFFIN-CUP ONION KUGEL
Makes individual savory kugels with the aid of a muffin tin. A great side dish for a spicier main course or roasted meats (the cook temp and time is very nearly the same as that for a pork tenderloin). The leftovers are a nice snack cold, too. Though I've never done so, I believe they would probably freeze well. This recipe makes quite a lot, but is easily halved. If you end up with more batter than muffin tin space, you can bake the remainder in individual ovenproof ramekins. Recipe from Epicurious.com, though tweaked a bit by me. Preparation time does not include time to cook the noodles.
Provided by FlemishMinx
Categories Onions
Time 1h15m
Yield 12-14 individual kugels
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat to 375°F.
- Melt butter in a 12-inch heavy skillet over moderate heat.
- Brush muffin tin (s) with some of the butter.
- Add onions to skillet and cook slowly and stirring occasionally until golden, about 20 minutes.
- Don't burn the edges; adjust your heat lower if need be.
- Transfer onions to a large bowl; allow to cool slightly then stir in noodles, sour cream, cottage cheese, and poppy seeds.
- In another bowl, lightly beat the eggs with the salt and pepper.
- Stir the eggs into the noodle mixture until well combined.
- Divide mixture among the muffin cups (you can fill very nearly to the tops) and bake until golden and puffed, 40 to 45 minutes.
- Cool kugels in pan 5 minutes; loosen edges with a thin knife or spatula, and serve.
Nutrition Facts : Calories 243.4, Fat 16.4, SaturatedFat 9.4, Cholesterol 116.9, Sodium 330.2, Carbohydrate 16.2, Fiber 1.1, Sugar 2.3, Protein 8.4
PHYLLO CUPS WITH CARAMELIZED ONION HORS D'OEUVRES
We made these tarts, filled with a savory and onion saute, from various different recipes here on zaar and the testing and tasting was the good part! These were served at the Inauguration of our new North Wing, on May 11, here at the home and now we are going to serve them at the opening of 3 extra dining rooms -- what fun and how nice!
Provided by Manami
Categories Onions
Time 50m
Yield 1 tray of hors d'oeuvres
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
- Set aside. Allow to cool at least 10 minutes.
- Butter the insides of phyllo cups.
- Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
- Repeat the process with remaining phyllo cups.
- Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
- Serve warm.
- *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.
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4.9/5 (7)Category BreakfastCuisine AmericanEstimated Reading Time 2 mins
- Spray a muffin tin with cooking spray. Fill the cups about ¾ of the way full with the Hash browns.
- Press with your fingers to mold the Hash browns to the cups all the way to the top. Don’t worry if they stick out a little. Try to make the sides the same thickness all the way around for even cooking. Make sure there are Hash browns on the bottom of the cup.
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