Set cream cheese out to soften
cut up onion into tiny pieces (don't use a chopper it gets to much liquid in it)
with a fork smash cream cheese then slowly add a couple T. milk until it is dip consistancy then add rest of ingrediants - refrigerate overnight. if its thick add a T or 2 more milk stirring in with a fork. The consistancy and texture of this dip depends on using the proper utensils. we tried short cuts and it wasn't the same. A single batch serves 10 the first time after that good luck. :>)
Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
Bake in 350\u00b0F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
Add oil to a saute pan, and saute the onion and garlic.
In a big enough pot add your 3 tomato sauces, onion and garlic, and enough water to make it a nice consistency.
Heat until hot enough to add the spices, sugar, salt, and pepper.
Now depending upon what you want to do, heat the sauce to 160 to 190 degrees, try to do this as long as possible for extra flavor--can take from 45 minutes to 2 hours.
You now have a delicious marinara sauce that can be used in some of my other recipes, or for anything you want!
ablespoons butter and saute the onion and shallots until just tender
inse.
Chop the Bermuda onion into cubes.
In a
Mix together and use in recipes.
ervings.
Farm Journal's Best Ever Recipes.
bowl. Add mayonnaise, mustard, onion, and parsley, mix well.
eriyaki sauce, vermouth, garlic and onion in a large bowl. Add
wo slices each of tomato, onion and cucumber.
Close the
aper thin and it is best not to use a food
Ground the beef in a pan until cooked through. Drain and add to the crock pot.
Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
Dice the onion, green pepper, jalapeno.
Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
Cook for 4 hours on high, 6-7 hours on low.
In a pot, fry the onion in oil, fat or lard.
Preheat oven to 400*. Saute onion in a small skillet coated
hilled before using.
Onion jam:
Combine all ingredients
astry.
Put mince and onion mixture in tin and cover
Heat the oil in a 6-quart pressure cooker. Cook the onion and garlic, stirring, until the onion softens. Add the ground meat; cook, stirring, until browned. Add the tomato paste, undrained tomatoes and wine to the cooker and secure the lid. Bring the cooker up to high pressure. Reduce the heat to stabilize the pressure, if required and cook for 20 mins.
Release the pressure using the quick release method and remove the lid. Simmer, uncovered, for about 10 mins or until the sauce slightly thickens. Stir in the herbs and season to taste.
Brown ground beef in large skillet with diced onion and green pepper.
Drain beef mixture and put into large dutch oven or large pot.
Add all other in gredients and gently stir until everything is mixed together well.
Cover and simmer over low heat for 1/2 hour.
Serve warmed. Leftovers should be stored in covered container in refrigerator.
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!