Free Recipes Archive
Source: Chef Jeffrey Buben – Vidalia Restaurant, Washington, DC 4 jumbo Vidalia onions, whole Filling 8 tablespoons unsalted butter, softened 1/4 cup light brown sugar 1 tablespoon chopped garlic 2 tablespoons chopped shallots 1/4 cup sherry vinegar 1/4 cup beef Read More …
Source: Jack Stack Barbecue, Kansas City, MO and Overland Park, KS Yield: 8 servings. 1 to 2 teaspoons olive oil 4 Vidalia onions, cut into quarters 1 (12-ounce) can beer Salt and ground pepper to taste 1/2 cup butter Cayenne Read More …
Source: Green Shutters Inn, Clayton, Georgia 3 cups coarsely chopped Vidalia onions 2 teaspoons butter 2 teaspoons all-purpose flour 1 cup chicken broth 1 (5-1/2 ounce) can evaporated milk 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup grated cheese (such Read More …
6 c Onions, minced 2 tbs Olive oil 1 tbs Butter 1-1/2 tbs Flour 3 Eggs 1/2 c Half & half 1/3 c Plain yogurt 1 teaspoon Salt 1/8 teaspoon Fresh ground pepper 1/8 teaspoon Ground nutmeg 1/2 c Grated Read More …
2 tablespoons butter or margarine 2 Vidalia onions, chopped 1/3 cup hot chicken broth 1/4 cup sliced almonds 1 tablespoon grated Parmesan cheese 1 to 3 tablespoons olive oil Salt and white pepper, to taste In a large skillet, melt Read More …
This is a wonderful soup that highlights the sweet flavor of the Vidalia onion. Long, slow cooking brings out the onion’s sweetness. It takes a while, but it’s worth it. 1 tablespoon vegetable oil 5 pounds Vidalia onions, sliced (should Read More …
Source: Chef Jeffrey Buben – Vidalia Restaurant, Washington, DC 4 jumbo Vidalia onions, whole Filling 8 tablespoons unsalted butter, softened 1/4 cup light brown sugar 1 tablespoon chopped garlic 2 tablespoons chopped shallots 1/4 cup sherry vinegar 1/4 cup beef Read More …
Source: Jack Stack Barbecue, Kansas City, MO and Overland Park, KS Yield: 8 servings. 1 to 2 teaspoons olive oil 4 Vidalia onions, cut into quarters 1 (12-ounce) can beer Salt and ground pepper to taste 1/2 cup butter Cayenne Read More …
Source: Chef Jeffrey Buben – Vidalia Restaurant, Washington, DC 4 jumbo Vidalia onions, whole Filling 8 tablespoons unsalted butter, softened 1/4 cup light brown sugar 1 tablespoon chopped garlic 2 tablespoons chopped shallots 1/4 cup sherry vinegar 1/4 cup beef Read More …
Source: Jack Stack Barbecue, Kansas City, MO and Overland Park, KS Yield: 8 servings. 1 to 2 teaspoons olive oil 4 Vidalia onions, cut into quarters 1 (12-ounce) can beer Salt and ground pepper to taste 1/2 cup butter Cayenne Read More …
Source: Chef Jeffrey Buben – Vidalia Restaurant, Washington, DC 4 jumbo Vidalia onions, whole Filling 8 tablespoons unsalted butter, softened 1/4 cup light brown sugar 1 tablespoon chopped garlic 2 tablespoons chopped shallots 1/4 cup sherry vinegar 1/4 cup beef Read More …
Source: Jack Stack Barbecue, Kansas City, MO and Overland Park, KS Yield: 8 servings. 1 to 2 teaspoons olive oil 4 Vidalia onions, cut into quarters 1 (12-ounce) can beer Salt and ground pepper to taste 1/2 cup butter Cayenne Read More …
10 ounces spinach, trimmed, washed and dried, about 6 cups 1/2 red bell pepper, cut into thin strips 3 tablespoons olive oil, divided 1/2 pound boneless top sirloin steak, trimmed of fat, thinly sliced 2 Vidalia onions, sliced 3 tablespoons Read More …