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Ground beef is mixed with cooked rice, onion, brown sugar, and ketchup, and baked in a loaf pan for 30 minutes. It is then topped with additional ketchup and baked for 15 minutes more.
Ingredients: beef, rice, brown sugar, onion, ketchup
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This ultrasimple soup requires little more than a couple of cans of black beans, some onion and a bit of cumin.
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Avocado makes a smooth, rich dressing for a lighter version of egg salad that doesn't contain mayonnaise.
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Hard boiled eggs are left for several days to pickle in balsamic vinegar flavored with onion and garlic. These are a great snack or appetizer. They are brownish in color, so if you serve them to guests they are sure to be a conversation starter! You can vary the vinegar to suit your taste or color preference!
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This potato, bacon and onion salad actually tastes better the second day when it's reheated.
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Beef and sausage star in these mini pizzas on cocktail rye bread. These can be placed on a cookie sheet, frozen then placed in freezer bags until ready to bake.
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This recipe is delicious, quick and easy. It goes great with green beans, and is the perfect way to use left over mashed potatoes. Serve with green beans for a quick supper or eggs and toast for a hearty breakfast.
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Corn, green peppers, and onions are fried with bacon for an easy and delicious side dish.
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Jon hates fish. Really hates it. All of it. This is clearly irrational, and it started, as many such things do, in his childhood. His mother made him fish pie...
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Maple syrup adds just the right subtle flavor to a colorful butternut squash puree. Acorn squash also works beautifully.
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Inspired by a similar sauce from a restaurant chain that specializes in on of America's favorite snack foods, this chicken wing sauce recipe requires only butter, garlic powder, Parmesan cheese, onion salt, and black pepper.