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Easy Pickled Eggs
Appetizer American

Easy Pickled Eggs

4.3

Prep
5 min
Cook
5 min
Total
1520 min

Instructions

  1. 1 Place eggs into a saucepan and cover with cold water. Bring water to a boil, then immediately remove from the heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
  2. 2 Remove eggs from hot water and run under cold running water to cool. Roll cooled eggs back and forth on the counter to crush the shells, then return to the cold water and soak for up to 1 hour. They will peel very easily then.
  3. 3 Place peeled eggs into a large bowl or large wide-mouthed jar with a lid. Pour in pickled beets and juice, then add onions. Cover and refrigerate for at least 24 hours, or up to 2 days for best results. Turn the jar or stir once or twice to be sure the eggs are evenly colored.
  4. 4 Slice eggs in half and arrange on a tray to serve.

By Robin

Pickled Grilled Red Onions
Pantry American

Pickled Grilled Red Onions

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
  2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
  3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
  4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Pickled Red Onions
Pantry American

Pickled Red Onions

5.0

Prep
5 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Pack onion slices into a sterilized 1-pint jar.
  3. 3 Combine vinegar, salt, sugar, and peppercorns together in a small saucepan; bring to a boil over medium-high heat.
  4. 4 Carefully pour brine solution over onions to fill the jar; let stand, uncovered, for 30 minutes.
  5. 5 Seal the jar with a tight-fitting lid and shake well. Refrigerate until flavor develops, at least 1 hour or up to 2 weeks, before serving. Keep refrigerated.

By itsvince

Pickled Onions
Pantry American

Pickled Onions

4.1

Prep
5 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Combine onion, both vinegars, salt, and sugar in a saucepan over medium-high heat; bring to a boil. Remove from the heat and allow mixture to steep until onion is tender, about 20 minutes.
  2. 2 Cool for at least 30 minutes, then strain and serve.

By Bobi

Grilled Okra Salad
Dinner American

Grilled Okra Salad

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
  3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo

Hot Spinach and Artichoke Salad
Dinner American

Hot Spinach and Artichoke Salad

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C).
  2. 2 Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
  3. 3 Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

By EMLUCIA

Easy Rainbow Pasta Salad
Salad American

Easy Rainbow Pasta Salad

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain and rinse in cold water.
  2. 2 Combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing in a large bowl; toss to coat. Cover and refrigerate the salad for at least 1 hour to overnight.

By Jennie

Pickled Jalapeños and Carrots
Side Dish American

Pickled Jalapeños and Carrots

4.7

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Place vinegar and sugar in a saucepan; cook and stir over medium heat until sugar has dissolved and mixture comes to a boil. Add jalapeños, carrots, and onion. Remove pan from the heat and let stand for 1 hour. Cool to room temperature before serving.

By jcjeffers

Grilled Potatoes and Onion
Dinner American

Grilled Potatoes and Onion

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat.
  2. 2 Cut aluminum foil into 2 or 3 squares large enough to easily wrap vegetables. Divide and place potatoes and onion in centers of each foil square; season with salt and black pepper and dot with butter. Wrap each foil square into a flattened square and seal the edges.
  3. 3 Place aluminum-wrapped packages over indirect heat; cover the grill. Cook on the preheated grill for about 30 minutes, flipping once.

By Bob Cody

Watermelon Summer Salad
Side Dish American

Watermelon Summer Salad

4.3

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes.
  2. 2 In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

By Jessica Mayo

Strawberry Poppyseed Dressing
Pantry American

Strawberry Poppyseed Dressing

5.0

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Place strawberries, red onion, vinegar, and sugar in a blender; slowly pour in avocado oil in a slow steady stream with the blender running until smooth and emulsified, 10 to 15 seconds. Add poppy seeds; pulse to combine.
  2. 2 Transfer dressing to an airtight container; cover. Chill in the refrigerator before serving, 3 hours.

By cooks4eight

Roasted Butternut Squash with Onions, Spinach, and Cranberries
Dinner American

Roasted Butternut Squash with Onions, Spinach, and Cranberries

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. 2 Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
  3. 3 Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
  4. 4 Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
  5. 5 Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

By Marcia

Watermelon Cucumber Salad
Salad American

Watermelon Cucumber Salad

4.8

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Mix red onion with lime juice in a bowl; set aside to marinate at least 10 minutes. Stir olive oil into mixture.
  2. 2 Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour red onion mixture over watermelon mixture; toss to coat. Sprinkle mint over the salad; toss and serve.

By kateroo

Killer Bacon-Cheese Dogs
Lunch American

Killer Bacon-Cheese Dogs

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients. Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
  2. 2 Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels.
  3. 3 Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste.
  4. 4 Lightly grill hot dog buns.
  5. 5 To assemble sandwiches, place a slice of cheese and bacon on each roll. Add a hot dog, top each with 1 tablespoon barbeque sauce, or desired amount, and red onion.

By Drink Spiller

Chicken Pesto Paninis
Dinner American

Chicken Pesto Paninis

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat a panini grill.
  2. 2 Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
  3. 3 Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

By LEAHMCINTYRE

Polish Cabbage Noodles
Dinner American

Polish Cabbage Noodles

4.5

Prep
Cook
Total

Instructions

  1. 1 Cook pasta in a large pot of boiling salted water.
  2. 2 Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
  3. 3 Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

By elizabeth sill

Red Wine Reduction Steak Sauce
American

Red Wine Reduction Steak Sauce

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
  2. 2 Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

By Randy