Type what you have

Ingredients

• ✓ pearl onion
• salt
• pepper
• butter
• cracker
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place onions in a 2-quart casserole dish and season with salt and pepper. Pour melted butter over onions and sprinkle crushed crackers on the top. Pour cream over crackers.
3. 3 Bake in the preheated oven for 50 minutes.

By Sara

Ingredients

• ✓ pearl onion
• olive oil
• garlic
• white wine
• beef broth
• tomato paste
• raisin
• orange zest
• thyme
• black pepper
• parsley

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Saute onions until golden, about 7 minutes.
2. 2 Stir in garlic, wine, broth, tomato paste, raisins, orange zest, thyme, black pepper and parsley. Simmer, uncovered, for 20 minutes, stirring often. When onions are tender increase the heat to high and cook, stirring constantly, until sauce thickens, about 3 minutes.

By Retta

Ingredients

• ✓ pearl onion
• water
• salt
• butter
• whole milk
• flour

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water and salt to a boil in a small saucepan; add pearl onions and cook until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in the saucepan; return onions to the pan and add butter.
3. 3 Whisk milk and quick-mixing flour together in a small bowl until smooth; add to the onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour, 1 teaspoon at a time, if the mixture is too thin.
4. 4 Season with additional salt to taste and serve hot. Enjoy!

By Erin Noel

Ingredients

• ✓ pearl onion
• beet
• turnip
• olive oil
• rosemary
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
3. 3 Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.

By Gemini

Ingredients

• ✓ pearl onion
• pork loin roast
• olive oil
• bacon
• chicken stock
• rosemary
• thyme
• basil
• sage
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rub pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine chicken stock, rosemary, thyme, basil, sage, and garlic; pour over roast. Place onions around the sides; cover with a lid or aluminum foil.
3. 3 Bake in the preheated oven for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until bacon is browned. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Wanda A Skinner

Ingredients

• ✓ pearl onion
• butter
• all-purpose flour
• nutmeg
• light cream
• salt
• black pepper
• parsley

Instructions

1. 1 Place onions into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
2. 2 Melt butter in a large skillet over medium heat; cook and stir flour and nutmeg in melted butter for about 5 minutes; season with salt and pepper. Add cream to flour mixture; cook and stir until bubbly and thick, about 5 minutes more. Stir onion and parsley into cream sauce until heated through, 2 to 3 minutes.

By Janie

Ingredients

• ✓ pearl onion
• water
• butter
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Boil water in a medium saucepan over medium-high heat. Add onions and cook until tender; drain, reserving 2 cups of cooking liquid. Set onions and liquid aside.
2. 2 Melt butter in the same saucepan over medium heat; whisk in flour to make a paste. Whisk milk into reserved cooking liquid; slowly add milk mixture to the saucepan, whisking constantly. Cook until thickened.
3. 3 Season with salt and pepper; stir in onions and transfer to a serving dish.

By Ibby

Ingredients

• ✓ pearl onion
• cauliflower
• red bell pepper
• green bell pepper
• celery
• cucumber
• carrot
• vegetable oil
• white vinegar
• tomato paste
• pickling spice
• black olive
• green olive
• mushroom
• tuna

Instructions

1. 1 In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
2. 2 In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
3. 3 In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
4. 4 Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
5. 5 Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

By Karen

Ingredients

• ✓ pearl onion
• pea
• margarine
• butter
• heavy cream
• salt
• pepper
• onion powder
• garlic powder

Instructions

1. 1 Bring a pot of water to a boil. Add pearl onions and cook for 3 minutes. Drain and rinse under cold water. Peel onions and remove the ends.
2. 2 Place onions back into the pot. Add peas and fill with just enough water to cover. Simmer until tender, about 10 to 12 minutes. Drain and transfer to a bowl.
3. 3 Melt margarine in the same pot over medium-high heat. Add cream, salt, pepper, onion powder, and garlic powder; bring to a boil. Cook, stirring constantly, until sauce thickens, about 5 minutes. Add peas and onions and stir until coated.
4. 4 Serve immediately.

By STERASINSKI

Ingredients

• ✓ pearl onion
• evaporated milk
• all-purpose flour
• chicken leg meat
• button mushroom
• potato
• carrot
• green pea
• chicken broth
• salt
• black pepper
• marjoram
• rosemary
• parsley

Instructions

1. 1 In a small bowl stir together evaporated milk and flour until smooth. Place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. Pour in milk mixture and broth. Season with salt, pepper, marjoram and rosemary. Cook on low 6 hours. Stir in parsley just before serving.

By Anonymous

Ingredients

• ✓ pearl onion
• worcestershire sauce
• water
• pickling spice
• black peppercorn
• garlic
• beef bouillon
• bay leaf
• chicken thigh

Instructions

1. 1 Combine Worcestershire sauce, water, pearl onions, pickling spice, peppercorns, garlic, bouillon, and bay leaves in a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 When ready to cook, preheat the oven to 375 degrees F (190 degrees C).
3. 3 Empty the contents of the resealable bag into a casserole dish. Turn chicken thighs so the skin is facing up.
4. 4 Bake in the preheated oven, turning once, until chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Turn chicken thighs once more so the skin is facing up. Turn on the broiler to high and broil until golden, about 2 minutes.

By PatientFire

Ingredients

• ✓ pearl onion
• gruyere cheese
• emmental cheese
• cornstarch
• garlic
• white wine
• french bread
• potato
• cornichon

Instructions

1. 1 Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
2. 2 Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
3. 3 Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.

By Diana Moutsopoulos

Ingredients

• ✓ pearl onion
• butter
• all-purpose flour
• milk
• salt
• pepper
• cracker
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Prepare the sauce by whisking together and cooking the butter, flour, milk, salt and pepper. Cook until smooth.
3. 3 Place onions in a 2 quart casserole dish, pour in white sauce.
4. 4 In a saute pan, melt 2 tablespoons butter and toast cracker crumbs until golden. Sprinkle over onions. Bake 20 minutes or until steaming hot.

By Debbie Thomas

Ingredients

• ✓ pearl onion
• elbow macaroni
• ground beef
• corn kernel
• italian seasoning
• spaghetti sauce
• salt
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
3. 3 Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
4. 4 Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.

By MARYFLOWERS

Ingredients

• ✓ pearl onion
• blade roast
• all-purpose flour
• olive oil
• garlic
• thyme
• tomato
• beef broth
• red wine vinegar
• orange juice
• bay leaf
• orange peel
• black pepper
• carrot
• mushroom
• rotini pasta

Instructions

1. 1 Dredge meat lightly with flour. In a large skillet, heat half the oil over medium-high heat. Cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to a large ovenproof casserole.
2. 2 Drain most of the oil from skillet. Saute garlic and thyme for 1 to 2 minutes, or until garlic is softened. Pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork. Bring to boil, then pour over meat. Add orange juice, bay leaves, orange rind, and pepper. Cover casserole dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.
4. 4 Stir in carrots, mushrooms, and onions. Bake for 40 minutes.
5. 5 Stir in pasta, and bake for an additional 20 minutes. Remove casserole from the oven, and let stand for 5 minutes. Remove bay leaves and orange rinds. Serve.

By Thalie Klein

Ingredients

• ✓ pearl onion
• pork shoulder
• vegetable broth
• sherry
• potato
• mushroom
• rosemary
• black pepper
• salt

Instructions

1. 1 Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
2. 2 Cover, and cook on Low at least 8 hours, to an internal temperature of 145 degrees F (63 degrees C). Season with salt to taste.

By Lori Evans

Ingredients

• ✓ pearl onion
• olive oil
• chicken breast
• chicken stock
• artichoke heart
• thyme
• salt
• black pepper
• goat cheese
• cornstarch

Instructions

1. 1 Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
2. 2 Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.

By SugarDuJour

Ingredients

• ✓ pearl onion
• wild rice mix
• chicken breast
• chicken broth
• mushroom
• celery
• parsley
• salt
• pepper
• half-and-half

Instructions

1. 1 Prepare rice mix according to package directions.
2. 2 In a large pot, combine 1 1/2 cups prepared rice mix, cooked chicken, broth, onions, mushrooms, celery, parsley, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes.
3. 3 For a thicker soup, stir in half-and-half and cook 5 minutes more.

By Mary Cox

Ingredients

• ✓ pearl onion
• butter
• small white onion
• green bean
• salt
• milk
• chicken broth
• dijon mustard
• flour
• black pepper
• almond

Instructions

1. 1 Heat 2 Tbs. of butter in a large, deep skillet over medium-high heat. Add onions; saute, shaking pan occasionally, until golden brown, 5 to 7 minutes.
2. 2 Dump onions onto a large cookie sheet. Add green beans, 3/4 cup water and a scant teaspoon salt to the unwashed skillet. Turn heat to high; cover and cook until wisps of steam escape around the lid. Set timer for 5 minutes; cook until bright green but tender.
3. 3 Drain beans; transfer to cookie sheet with onions and spread out to cool. (Cooled vegetables can be covered loosely with plastic wrap and set aside at room temperature up to 4 hours ahead.)
4. 4 Microwave milk, chicken broth and mustard in a 1-quart Pyrex-type measuring cup until steamy. Heat remaining 2 Tbs. of butter in the skillet. Whisk in flour, then hot milk mixture, until smooth and simmering. (Sauce can be made up to 4 hours ahead: Cover surface directly with plastic wrap, to prevent a skin from forming, and refrigerate; return to a simmer before proceeding.)
5. 5 Add beans and onions; simmer until sauce is thick enough to cling, about 5 minutes. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with toasted almonds and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pearl onion
• butter
• orzo pasta
• mushroom
• water
• white wine
• garlic powder
• salt
• pepper
• parmesan cheese
• parsley

Instructions

1. 1 Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.
2. 2 Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

By BABARCLAY

Ingredients

• ✓ pearl onion
• lamb chop
• salt
• black pepper
• vegetable oil
• irish stout beer
• potato
• carrot
• lamb stock
• roux
• parsley

Instructions

1. 1 Season lamb chops with salt and pepper.
2. 2 Heat oil in a large Dutch oven over medium heat until hot but not smoking; add chops. Sear on each side, 2 to 3 minutes. Remove from the pan and set aside.
3. 3 Pour beer into the pot and cook for 1 minute, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add lamb back to the pot.
4. 4 Toss potatoes, carrots, and onions with salt and pepper in a mixing bowl and add to the pot. Cover with lamb stock and bring to a boil. Cover and reduce heat to medium-low. Simmer until lamb falls off the bone, about 2 hours. Stir in roux and continue to cook for 10 minutes. Stir in parsley and spoon into serving bowls.

By Virginia Vohasek

Ingredients

• ✓ pearl onion
• olive oil
• butter
• all-purpose flour
• salt
• black pepper
• beef chuck steak
• button mushroom
• red cooking wine
• beef broth
• egg noodle
• sour cream

Instructions

1. 1 Heat olive oil and butter together in a skillet over low heat until smooth.
2. 2 Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour.
3. 3 Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes.
4. 4 Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil.
5. 5 Cover skillet and cook until beef is tender, 20 to 25 minutes.
6. 6 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
7. 7 Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.

By Karen Karsten

Ingredients

• ✓ pearl onion
• parsley
• water
• cornstarch
• crimini mushroom
• butter
• pea
• white sugar
• pearl barley
• black pepper
• bay leaf
• thyme
• tomato paste
• balsamic vinegar
• beef consomme
• beef broth
• tomato
• cognac
• red wine
• red pepper flakes
• garlic
• carrot
• onion
• celery
• bacon
• all-purpose flour
• salt
• beef stew meat

Instructions

1. 1 Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
2. 2 Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
3. 3 Place the floured beef cubes in the still-hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium-high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
4. 4 Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
5. 5 Heat the pot over medium-high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
6. 6 Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
7. 7 Melt butter in a separate skillet over medium-high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
8. 8 Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

By AREENA

Ingredients

• ✓ pearl onion
• beef chuck roast
• all-purpose flour
• canola oil
• water
• red wine
• basil
• salt
• marjoram
• thyme
• black pepper
• onion
• potato
• carrot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Evenly sprinkle roast with flour; set aside. Heat canola oil in an oven-proof Dutch oven over medium-high heat. Add roast; brown on all sides, about 10 minutes total. Off heat, pour in water and wine; season with basil, salt, marjoram, thyme, and black pepper. Arrange onion slices on top roast.
3. 3 Bake in the preheated oven, covered, for 3 hours. Add pearl onions, potatoes, and carrots. Add additional water if roast looks dry. Continue baking, covered, until roast easily pulls apart with a fork, about 1 hour more.

By KarenCooks

Ingredients

• ✓ pearl onion
• ground turkey
• tomato
• lentil
• pumpkin puree
• pinto bean
• green chile pepper
• garlic
• water
• brown sugar
• chili powder
• pumpkin pie spice
• onion powder
• salt
• black pepper

Instructions

1. 1 Cook turkey in a nonstick skillet over medium heat until browned, 5 to 8 minutes. Drain.
2. 2 Transfer turkey to a slow cooker. Add tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chile peppers, and garlic. Stir in water, brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper.
3. 3 Cover and cook on Low until flavors combine, 6 to 10 hours.

By Annie Gladding

Ingredients

• ✓ pearl onion
• all-purpose flour
• oregano
• salt
• black pepper
• beef stew meat
• olive oil
• red wine
• mushroom
• baby red potato
• carrot
• celery
• beef broth
• water
• beef bouillon

Instructions

1. 1 Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
2. 2 Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
3. 3 Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
4. 4 Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
5. 5 Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.

By Lacey M Johnson

Ingredients

• ✓ pearl onion
• butter
• olive oil
• beef stew meat
• onion
• garlic
• red wine
• cinnamon
• salt
• pepper
• nutmeg
• sugar
• orange zest
• tomato
• water
• olive oil

Instructions

1. 1 Heat 1/2 of the butter and 1/2 of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown 1/2 of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
2. 2 Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
3. 3 Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
4. 4 Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

By Lolly B

Ingredients

• ✓ pearl onion
• wooden skewer
• green bell pepper
• shrimp
• zucchini
• chicken breast
• cherry tomato
• beef steak
• mushroom
• olive oil
• garlic powder
• salt
• black pepper
• fettuccine
• butter
• garlic powder

Instructions

1. 1 Soak the skewers in water for 1 hour.
2. 2 Onto each skewer, alternately thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, mushroom; repeat until skewer is full. Drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder, salt, and black pepper. Allow to marinate in refrigerator at least 3 hours, turning every 45 minutes.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
4. 4 Bring a pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water, stirring occasionally, until cooked through yet firm to the bite, about 8 minutes; drain. Toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder.
5. 5 While the pasta boils, cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, the shrimp are pink and opaque, and the meat is no longer pink in the center, 10 to 15 minutes. Push the cooked meat and vegetables off the skewer onto the tossed pasta.

By Holly J Chadwick

Ingredients

• ✓ pearl onion
• all-purpose flour
• salt
• black pepper
• beef chuck roast
• olive oil
• yellow onion
• garlic
• rosemary
• beef stock
• merlot wine
• tomato paste
• bay leaf
• carrot
• celery
• rosemary

Instructions

1. 1 Stir together flour, salt, and pepper in a small bowl.
2. 2 Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Sauté function. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
4. 4 Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot; add bay leaf.
5. 5 Close and lock the lid, select Meat/Stew function, and set the timer for 40 minutes.
6. 6 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate, tent with aluminum foil, and let rest for 15 minutes.
7. 7 Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
9. 9 Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

By Jill Sander

Ingredients

• ✓ pearl onion
• pepper
• salt
• white wine
• green pea
• potato
• broth
• chicken stock
• mushroom
• green olive
• olive
• garlic
• rosemary
• thyme
• chicken breast
• margarine
• butter

Instructions

1. 1 Melt butter in a large skillet over medium high heat. Cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
2. 2 Add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. Cover and simmer for 30 minutes, or until chicken is to desired tenderness. Stir in potatoes, peas, and wine. Cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. Season to taste with salt and pepper, and serve.

By NOT HUNGRY