INGREDIENTS
- 3 medium red onions (about 1-1/4 pounds total), peeled
- 1/4 cup Balsamic Vinaigrette
DIRECTIONS
Cut each onion into 6 wedges. Try to keep the wedges together
by leaving the root ends intact. Place in a shallow dish or
pie plate.
Drizzle the wedges with vinaigrette and marinate 30 minutes.
Thread the onion wedges onto skewers, reserving any unused
vinaigrette.
{ 2 Points per serving}
Recipe By : Cooking Light
Serving Size : 4 Preparation Time :0:00
Categories : July/Aug 99 Side Dishes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 large Vidalias or other sweet onions — (about 1 1/4 pounds)
1 tablespoon water
1/4 cup honey
1 tablespoon stick margarine or butter — melted
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon ground red pepper — (1/8 to 1/4 teaspoon)
Ingredients:
1 olive oil cooking spray
4 medium onions, about 1 lb. unpeeled
1 tbsp olive oil
1 balsamic vinegar
Instructions:
Once you;ve tasted what this intensely flavored vinegar from Modena,
Italy, does to vegetables, you’ll wonder how you ever cooked without
it. We particularly like it on onions that have been roasted in
their skins. Beets, tomatoes, and winter squash are also delicious
splashed with balsamic vinegar. (this was the paragraph just above
the recipe…Ursula)
Preheat oven to 375. Lightly spray a shallow roasting pan with olive
(more…)
Ingredients:
4 large Onion, sliced
1/4 cup Cider vinegar
1/4 cup Butter, melted =OR=- 1/4 cup Margarine, melted
1/4 cup Boiling water
1/4 cup Sugar (Would use sugar substitute)
Instructions:
Slice the onions and arrange in a 1 quart baking dish. Mix the rest
of the ingredients and pour over the onions. Bake at 300 degrees for
1 hour. Yield: 4 - 6 servings
Food Exchange per serving: 1 VEGETABLES EXCHANGES + 1 FAT EXCHANGE
(I would cut down the margarine to make it, if even that, lower then
the 1 fat exchange to 1/2 fat. I WILL use SUGAR substitute, yes I
(more…)
Way-to-a-Man’s-Heart Stuffed Onions
Serving Size : 8
Ingredient
8 Spanish onions
1 teaspoon butter
4 ounces sliced mushrooms
1/2 pound ground veal
1/4 cup bread crumbs
Chopped parsley — to taste
1 dash salt
2 dashes pepper — (generous dash)
1 egg
Beef stock
Posted By: Carol (24.67.253.203)
Date: Friday, 21 June 2002, at 4:01 p.m.
Chromium rich mushrooms filled with cheese and onions. What a
terrific and tasty combination for controlling insulin surges!
Make this recipe ahead of time, then pop it in the oven just
before your friends arrive.
10 ounces baby bella mushrooms (about 16)
1 cup diced sweet onions
2 teaspoons butter
1 tablespoon oat bran
1 cup finely shredded swiss cheese
1/8 teaspoon mace
INGREDIENTS
- 3 ounces portobello mushroom slices (about 8 large slices)
- 1 teaspoon olive oil
- Pinch salt (optional)
- 1/8 teaspoon black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon grated Parmesan cheese
DIRECTIONS
Spray a medium non-stick skillet with non-stick spray
coating. Add the mushrooms to the skillet and brush with
the oil, using a brush or your finger. Sprinkle with salt
(if desired) and pepper.
(more…)
Serving Size : 4
Ingredients
16 large field mushrooms
4 oz Chopped onions
1 oz. Whole wheat bread crumbs
4 oz Sausage meat
¼ tsp dried sage
1 pinch Salt and pepper
Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms
with melted butter. Fry onions in remaining butter. When tender, mix
onion and butter with breadcrumbs, sausage meat, herbs and
seasonings.
(more…)
6 (2 mushroom) Servings
Ingredients
6 ounces part-skim ricotta cheese
1 teaspoon Dijon-style mustard
1 garlic clove, minced
12 large mushrooms, stems removed
Lemon juice
1 tablespoon chopped parsley
Dash paprika
Directions
1.Mix cheese with mustard and garlic in a medium-size bowl. Dip
mushrooms in lemon juice. Stuff mushrooms with cheese mixture;
sprinkle with parsley and a dash of paprika.
(more…)
24 large mushrooms (about 2 pounds)
1/2 cup reduced-sodium soy sauce
1/4 cup dry sherry
1/2 pound ground turkey
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup sliced green onions
1/4 cup finely chopped red or green bell pepper
1 egg white, lightly beaten
1 tablespoons Dijon-style mustard
2 cloves garlic, minced
1. Remove stems from mushrooms; reserve stems. Place mushroom
caps in large bowl. In small bowl, combine soy sauce and
sherry; pour over mushrooms. Cover and marinate at least 1 hour,
stirring once after 30 minutes.
(more…)