Creamy Onion Dip recipes

Results: 100941 - 100950 of 100967
Ingredients (20) Eye: <B>For Braised Veal Shanks</B> 3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well 5 pounds 2-inch-thic... ( more )
- <B>For Braised Veal Shanks</B>
- 3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well
- 5 pounds 2-inch-thick veal shanks (6 to 8 shanks), each tied securely with kitchen string to keep meat attached to bone
- all-purpose flour for dredging
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium-large onion, halved lengthwise and sliced thin
- 2 large garlic cloves, minced
- 1 anchovy fillet, chopped
- five 3- by 1/2-inch strips fresh lemon zest
- 1 1/2 tablespoons drained bottled capers
- 1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried, crumbled
- 1 1/2 cups dry white wine
- 1 1/2 cups low-salt chicken broth
- <I>Accompaniment: gremolata (recipe follows)
- Garnish:</I> dried caper berries**
- <B>For Gremolata</B>
- 1/4 cup finely chopped fresh parsley leaves
- 1 tablespoon freshly grated lemon zest
- 1 1/2 teaspoons minced garlic, or to taste*Cracked unpitted brine-cured green olives are available at specialty foods shops and Mediterranean markets.<p>**Drained caper berries are available at specialty foods shops.<p>
0
Yummies

Can be prepared in 45 minutes or less. ( more )

Make Braised Veal Shanks: Preheat oven to 425&deg;F. Pit 1/4 cup olives and chop fine. Light... ( more )

Servs: 6

Ingredients (22) Eye: <B>For the stuffing</B> 1 small onion, minced 2 tablespoons olive oil 1 1/2 tablespoons minced shallot 2 garlic cloves, minced ... ( more )
- <B>For the stuffing</B>
- 1 small onion, minced
- 2 tablespoons olive oil
- 1 1/2 tablespoons minced shallot
- 2 garlic cloves, minced
- 1 yellow bell pepper, cut into 1/4-inch pieces (about 1/2 cup)
- 1/4 pound eggplant, peeled and cut into 1/4-inch pieces (about 1 cup)
- 1 plum tomato,seeded and chopped fine
- 1 teaspoon herbs de Provence (available at specialty food shops) or equal parts crumbled dried thyme, rosemary, and savory
- 1/4 teaspoon dried sage, crumbled
- 1/4 teaspoon dried basil, crumbled
- 1 teaspoon finely chopped fresh parsley leaves
- 1/2 teaspoon salt
- two 1-inch-thick rib veal chops, trimmed and the bones frenched (about 3/4 pound)
- 1 tablespoon vegetable oil
- finely fresh parsley leaves for garnish
- <B>For the sauce</B>
- 1 large red bell pepper, roasted (procedure follows) and chopped
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon fresh lemon juice, or to taste
- 3/4 teaspoon balsamic vinegar, or to taste
- cayenne to taste
0
Yummies

( more )

Make the stuffing: In a large skillet cook the onion in the oil over moderately low heat unt... ( more )

Servs: 2

Ingredients (25) Eye: <B>For the shortcake biscuits</B> 1 1/2 cups all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda... ( more )
- <B>For the shortcake biscuits</B>
- 1 1/2 cups all-purpose flour
- 2 teaspoons double-acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into bits
- 1/4 pound sharp Cheddar, grated coarse (about 1 1/2 cups)
- four 2-inch pickled jalape&ntilde;o chilies, seeded and minced (wear rubber gloves)
- 1 cup sour cream
- <B>For the chili con carne</B>
- 2 large onions, chopped (about 3 cups)
- 1/4 cup vegetable oil
- 1 tablespoon minced garlic
- 2 carrots, sliced thin
- 3 pounds boneless beef chuck, ground coarse in batches in a food processor or by the butcher
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 tablespoons paprika
- 1 tablespoon crumbled dried or&eacute;gano
- 1 tablespoon dried hot red pepper flakes, or to taste
- two 8-ounce cans tomato sauce
- 1 1/4 cups beef broth
- 3 tablespoons cider vinegar
- a 19-ounce can kidney beans, rinsed and drained
- 2 green bell peppers, chopped
0
Yummies

( more )

Make the shortcake biscuits Into a bowl sift together the flour, the baking powder, the baki... ( more )

Servs: 6

Ingredients (17) Eye: <B>For sauce</B> 2 tablespoons tamarind (from a pliable block) 1/4 cup warm water 2 tablespoons fresh lime juice 1 1/2 tablespo... ( more )
- <B>For sauce</B>
- 2 tablespoons tamarind (from a pliable block)
- 1/4 cup warm water
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons Asian fish sauce (preferably nuoc mam)
- 2 garlic cloves, minced
- 2 teaspoons sugar
- Tabasco to taste if not drizzling sriracha sauce on salad
- 1 pound cleaned large squid
- 1/3 cup fresh basil leaves (preferably Thai basil), washed well and spun
- &nbsp;dry
- 1/3 cup fresh mint leaves, washed well and spun dry
- 1 cup thinly sliced red onion
- sriracha sauce (Asian chili sauce) to taste if desired
- <B>To Flower-Cut Squid</B>
- Remove flaps from body sacs and reserve. Cut each body sac lengthwise along seam to form a flat piece and rinse squid well.
- Spread squid inner side up on a work surface. Holding a sharp knife at a 45-degree angle to work surface, score squid diagonally every 1/8 to 1/4 inch in a cross-hatch pattern. Score flaps in same manner. Cut squid into 1-inch pieces.
0
Yummies

Can be prepared in 45 minutes or less. ( more )

Make sauce: In a bowl stir together tamarind and warm water, mashing tamarind gently, about ... ( more )

Servs: 4

Ingredients (23) Eye: <B>For the filling</B> 4 cups chicken broth 3 carrots, cut crosswise into 1/4-inch slices 3/4 pound red potatoes, quartered len... ( more )
- <B>For the filling</B>
- 4 cups chicken broth
- 3 carrots, cut crosswise into 1/4-inch slices
- 3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
- 2 large ribs of celery, cut crosswise into 1/2-inch pieces
- 2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
- 1 onion, chopped
- 3/4 stick (6 tablespoons) unsalted butter
- 6 tablespoons all-purpose flour
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon freshly grated nutmeg, or to taste
- 1/2 cup minced fresh parsley leaves
- <B>For the biscuit crust</B>
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons double-acting baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into bits
- 2 tablespoons cold vegetable shortening, cut into bits
- 1/3 cup grated sharp Cheddar
- 1 large egg
- about 1/3 cup buttermilk
- an egg wash made by beating 1 large egg yolk with 1 tablespoon milk
0
Yummies

( more )

Make the filling: In a saucepan bring the broth to a boil, add the carrots, the potatoes, an... ( more )

Servs: 4

Ingredients (25) Eye: <B>For dough</B> 1 cup plus 2 tablespoons warm water a 1/4-ounce package active dry yeast (2 1/2 teaspoons) 1/2 teaspoon sugar ... ( more )
- <B>For dough</B>
- 1 cup plus 2 tablespoons warm water
- a 1/4-ounce package active dry yeast (2 1/2 teaspoons)
- 1/2 teaspoon sugar
- 3 tablespoons peanut oil
- 2 1/3 cups all-purpose flour
- 2/3 cup cornmeal plus additional for sprinkling pizza pan
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- <B>For sauce</B>
- 1 1/2 pounds fresh tomatillos*, husks discarded
- 1 small onion, sliced thin
- 2 garlic cloves, sliced thin
- 2 tablespoons peanut oil
- 1/4 cup packed fresh coriander sprigs, washed well, spun dry, and chopped
- 1 tablespoon fresh lime juice
- 1 pound fresh chorizo* or other spicy fresh pork sausage, casings discarded
- 3/4 pound Colby, Cheddar, Monterey jack, or a mixture grated coarse (about 1 1/2
- &nbsp;cups)
- 2 fresh poblano chilies*, roasted (procedure follows) and cut into thin strips (wear
- &nbsp;rubber gloves)
- 2 scallions, sliced thin
- 1/4 cup thinly sliced drained pimento-stuffed green olives
- 1/4 cup cooked black beans, rinsed if canned
- *available at Mexican markets, some specialty foods shops, and some supermarkets
0
Yummies

( more )

Make dough: In a small saucepan heat 1/2 cup water to 110&deg;F. and transfer to a large bow... ( more )

Servs: 4

Ingredients (21) Eye: <B>For ratatouille</B> 5 tablespoons olive oil 1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inchcubes 2 mediu... ( more )
- <B>For ratatouille</B>
- 5 tablespoons olive oil
- 1 1/2 pounds eggplant (about 1 large), peeled and cut into 1/2-inchcubes
- 2 medium onions, chopped fine
- 4 large garlic cloves, minced
- 1/4 teaspoon dried hot red pepper flakes
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 yellow bell pepper, cut into 1/2-inch pieces
- 1 green bell pepper, cut into 1/2-inch pieces
- 1 pound vine-ripened tomatoes, seeded and chopped fine, or a28-ounce can whole tomatoes, drained and chopped fine
- 1 cup cooked chick-peas, rinsed and drained if canned
- 2/3 cup packed fresh basil leaves, washed well, spun dry, andchopped
- 2/3 cup packed fresh parsley leaves, washed well, spun dry, andchopped
- 1/4 teaspoon ground allspice
- freshly ground black pepper to taste
- <B>For cheese custard</B>
- 1/2 stick (1/4 cup) unsalted butter
- 1/3 cup all-purpose flour
- 2 cups milk
- 1/2 cup freshly Parmesan (about 2 ounces)
- 3 large egg yolks
0
Yummies

( more )

Make ratatouille: In a 12-inch non-stick skillet heat 2 tablespoons oil over moderate heat u... ( more )

Servs: 4

Ingredients (19) Eye: <B>For the stuffing</B> two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups) 1/2 po... ( more )
- <B>For the stuffing</B>
- two 1/2-pound loaves of day-old Italian or French bread, cut into 3/4-inch cubes (about 12 cups)
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 tablespoon minced garlic
- 2 cups finely chopped onion
- 1 1/2 cups chopped celery
- 3 tablespoons minced fresh thyme leaves or 1 tablespoon dried thyme, crumbled
- 1 tablespoon minced fresh sage leaves or 2 teaspoons dried sage, crumbled
- 2/3 cup finely chopped fresh parsley leaves
- 1 stick (1/2 cup) unsalted butter, melted
- 18 oysters, shucked and chopped, reserving the liquor for another use
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a>
- 1 1/2 sticks (3/4 cup) unslated butter, softened
- 1 cup <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- <B>For the gravy</B>
- 1 cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups turkey giblet stock, including the reserved cooked neck and giblets
- parsley sprigs and thyme sprigs for garnish
0
Yummies

Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In 2 shallow baking pans or jelly-roll pans arrange the bread cubes in on... ( more )

Servs: 8

Ingredients (18) Eye: <B>For the stuffing</B> 3 cups 1/2-inch cubes of day-old homemade-type white bread 3 cups 1/2-inch cubes of day-old whole-wheat... ( more )
- <B>For the stuffing</B>
- 3 cups 1/2-inch cubes of day-old homemade-type white bread
- 3 cups 1/2-inch cubes of day-old whole-wheat bread
- 3/4 pound boneless cooked or uncooked Smithfield or other country ham, cut into 1/4-inch dice
- 1 stick (1/2 cup) unsalted butter
- 2 onions, chopped
- 4 ribs of celery, chopped
- 2 1/2 tablespoons minced fresh sage leaves or 2 1/2 teaspoons crumbled dried
- 1 1/2 teaspoons dried thyme, crumbled
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 cups water
- 1 cup <A HREF="/recipes/recipe_views/views/10770">turkey giblet stock</A> or chicken broth
- <B>For the gravy</B>
- 1 cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups turkey giblet stock, including the reserved cooked neck and giblets
- fresh sage leaves for garnish
0
Yummies

Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In a shallow baking pan arrange the bread cubes in one layer, bake them ... ( more )

Servs: 500

Ingredients (16) Eye: <B>For the stuffing</B> 2 large onions, chopped (about 4 cups) 4 ribs of celery, chopped 1 stick (1/2 cup) unsalted butter 1 la... ( more )
- <B>For the stuffing</B>
- 2 large onions, chopped (about 4 cups)
- 4 ribs of celery, chopped
- 1 stick (1/2 cup) unsalted butter
- 1 large bunch of kale, stems discarded and the leaves rinsed well and chopped (about 10 cups)
- about 4 cups <a href="/recipes/recipe_views/views/13390">corn bread for stuffing</a> or packaged corn bread stuffing
- 1 tablespoon crumbled dried sage
- a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a>
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2/3 cup <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- <B>For the gravy</B>
- 1/3 cup all-purpose flour
- 1 teaspoon paprika, or to taste
- 4 cups <a href="/recipes/recipe_views/views/10770">turkey giblet stock</a> or chicken broth
- fresh kale leaves for garnish
- paprika peppers (available at specialty produce markets) or drained bottled cherry peppers for garnish
0
Yummies

Watch how to <A HREF="/cooking/how_to/video/">prepare and carve your bird</A> with our strea... ( more )

Make the stuffing: In a large skillet cook the onions and the celery with salt and pepper to... ( more )

Servs: 8

My Recent Searches: