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05-01-2023 11:53 PM
VIDALIA ONION CASSEROLE
2 pounds VIDALIA sweet onions, thinly sliced
½ stick butter
1 teaspoon kosher salt
¼ cup mayonnaise
¼ cup sour cream
¼ cup grated parmesan cheese
2 ounces grated cheddar cheese (about 1 cup)
15 Ritz crackers (or similar), crushed
Preheat a large skillet to low heat. Add the butter, onions, salt, and several grinds of pepper.
Sauté the onions for 45-60 minutes, stirring every few minutes, until the onions are soft, translucent, and slightly golden. You may need to adjust the heat during this time depending on your stove; the onions should barely be sizzling and not browning, but should release liquid and cook down considerably.
When the onions are soft, transfer to a large bowl. Prepare a 3-4 qt baking dish with cooking spray.
Mix the onions with the mayo, sour cream, parmesan, and cheddar. Taste the mixture (YES YUM) and add more salt or pepper if you’d like.
Scrape the onion mixture into the prepared baking dish and top with the crushed crackers.
Bake at 375F for 30 minutes until bubbly and golden on top.
NEXT INGREDIENT: INGREDIENT OR RECIPE NAME STARTS WITH W or Choice of recipe
05-02-2023 09:20 AM
For those who remember Jeanne Bice...Quaker Factory..RIP....such a fun lady. Recently, I discovered I still had a book of hers from years ago. She included recipes in it.....this was one....she was from Wisconsin.
WISCONSIN Cheddar Beer Soup
1 chopped onion
1 cup chopped celery
1 tablespoon butter
1 cup diced carrot
6 cups chicken broth
1/2 lb. grated cheddar cheese
1/2 cup flour
1/2 teaspoon dry mustard
1/2 teaspoon WORCESTERSHIRE sauce
1 can of your favorite beer
Saute' onion and celery in butter until soft; add carrots until they are just starting to get tender. Pour the beer and chicken broth into a crock pot. Slowly stir in flour, dry mustard and WORCESTERSHIRE sauce so it does not get lumpy. Add the sautéed veggies and mix it up. Add cheese and mix again. Cover and set temperature on crock pot to low. It takes about an hour to heat up and get all melty!
I enjoyed this added note from Jeanne....sounds like her...
"I like to sneak in a box of dry Campbell's Cream of Chicken Soup Mix (4 pkg box) and an extra can of beer or two....but, that's just me! If I really want to jazz it up, I'll add leftover mashed potatoes instead of flour."
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(Or X it out and go to Y 😁)
05-02-2023 11:18 AM - edited 05-02-2023 11:19 AM
X-tra Delicious Summer Cheesecake
No Cook Cheesecake – Aunt ‘Nez
Fix 1 large pkg lemon jello with 1 cup water. Cool.
1 lg pkg cream cheese
½ cup sugar
1 tsp vanilla & lemon extract
Add to jello:
Add 1 lg can whipped Carnation Milk**
1 stk butter
2 cups graham crackers
1 Tablespoons powdered sugar
**POUR evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl. BEAT on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff.
Next ingredient starts with Y or your choice.
05-02-2023 06:52 PM - edited 05-02-2023 06:53 PM
YORKSHIRE Puddings - From Don't Go Bacon My Heart
1 cup Plain Flour
1 cup Milk (semi-skimmed works best, don't use skimmed)
1 cup / 4 medium Eggs, throughly beaten (or ~3 large)
Vegetable/Sunflower Oil (NOT Olive Oil)
pinch of Salt & Pepper
In a suitably sized bowl, whisk together 1 cup beaten eggs and 1 cup flour. I find this easiest by adding the flour, forming a well in the centre and pouring in the eggs. Whisk from the centre out until lump free.
Whisk in 1 cup milk and add a good pinch of salt and pepper. Cover and pop in the fridge and allow to rest overnight (or as long as you have time for, even 30mins is great to get the batter cold).
Heat your oven to 220c/430f and pour 1 tsp of oil into each slot of a cupcake tray. Pop in the oven for 15mins or until the oil is smoking hot. *must be piping hot*
Take batter out the fridge and pour it into a jug.
When the oil is very hot, evenly, quickly and carefully pour your batter into each slot, ensuring you don't fill each slot all the way. Also make sure you don't splash any batter between slots, this pulls down the batter when it tries to rise. I prevent this by holding a tbsp under the jug in between pouring to prevent it dripping everywhere. It's important to do this step quickly, you need the oil to stay piping hot!
Roast in the oven for 15-20 minutes or until they have risen and are a deep golden brown colour. (timings will depend, just be vigilant). Do not open the door before 15mins, this will allow cold air to rush in and potentially deflate the Yorkshire puddings. Drain away any oil that may have got stuck in the centre of the Yorkshire pudding.
In my opinion the best Yorkshire Puddings are ever so slightly charred around the edges and crazy looking!
a) Does the batter have to be cold when you pour it in the tin? - Cold batter hitting piping hot oil results in a reaction which will promote rising in the Yorkies. The resting time in the fridge also helps the flour swell, and results in a slightly more complex texture. It's not a deal breaker if the batter comes to room temp, but do try a short stint in the fridge if you can.
b) Speed and heat - It's important to act quickly so the oil and oven stay as hot as possible. The longer the batter is in the oi the oven door is shut as you pour in the batter will help. Remember - hot hot hot!
c) Can I use drippings? - Personally I only use a neutral flavoured oil so I couldn't objectively advise you, but many recipes suggest you can do this to inject extra flavour. If you were to use drippings I would use beef drippings and 1 tsp in each hole.
d) Can I use Olive Oil? - I do not use olive oil simply because it can't take the heat. Also like I mentioned before I prefer a more neutral flavour so tend to stay away from olive oil.
e) Make ahead Yorkshire Puddings - As soon as they're cool, pop them in the freezer. When needed just pop back in the oven at 390f/200c for up to 10mins until thawed out and crispy.
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OF YOUR CHOICE
05-03-2023 09:38 AM
Who doesn't love Betty? I swear my dh could eat this every night.
APPLE BROWN BETTY
5 Honeycrisp Apples peeled cored and sliced (see notes)
1 lemon juiced (about 2 tablespoons)
3/4 cup all purpose flour
2/3 cup brown sugar
1/3 cup sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
1/2 cup butter cold
Preheat oven to 350 degrees. Spray the bottom of a 9-inch casserole dish with nonstick baking spray.
Toss apples with lemon juice and place half of them in the bottom of a 9-inch casserole dish or 9-inch pie dish.
In a food processor, combine your flour, brown sugar, sugar, ground cinnamon, ground nutmeg, ground cloves, and salt; pulse several times to combine. Drop in butter 1 tablespoon at a time pulsing between each tablespoon or until butter is fully incorporated and coarse crumbs form.
Sprinkle half the crumbs over the apples. Top with remaining apple slices and the rest of the crumb mixture. Bake for 40-45 minutes or until very lightly browned. Serve warm.
Pick apples that are ideal for baking, like Honeycrisp, Braeburn, Granny Smiths, or Pink Lady.
Don’t slice your apples too thin because this recipe is best when the apple still have some firmness to them.
For ease in cleaning, grease your baking dish.
Don’t skip the lemon juice. It helps keep the apples fresh while you are getting the rest of the recipe ready and adds a noticeable delectable zippy flavor to the final outcome.
Always preheat your oven and load this dish as close to the center as possible.
For best results, do not overbake this recipe. The top should be very lightly browned, and the apples still be slightly crisp.
This recipe, like apple pie, is best served warm yet still very delicious cold.
Please store leftovers in an airtight container in the fridge for up to 3 days.
NEXT INGREDIENT OR RECIPE STARTS WITH B OR your choice of any recipe
05-03-2023 02:31 PM - edited 05-03-2023 02:34 PM
Extra "Bs" here.....😁
Three-BEAN BAKED BEANS
1/2 lb. Ground BEEF
5 BACON strips, diced
1/2 cup chopped onion
1/3 cup packed BROWN sugar
1/4 cup ketchup
1/4 cup BARBECUE sauce
2 tablespoons molasses
2 tablespoons prepared mustard
1/2 teaspoon chili powder
1/2 teaspoon salt
2 cans (15 oz each) Pork and BEANS, undrained
1 can (16 oz) BUTTER BEANS, rinsed and drained
1 can (16 oz) Kidney BEANS, rinsed and drained
Preheat oven to 350 degrees. In a large skillet, cook crumbled BEEF with BACON and onion over medium heat until BEEF is no longer pink; drain. Stir in sugars, ketchup, BARBEQUE sauce, molasses, mustard, chili powder and salt until blended. Stir in BEANS. Transfer to a greased 2 1/2 quart baking dish. Bake, covered, until the BEANS reach desired thickness, about 1 hour. Serves 12. Can be frozen when cool.
Variation ...Substitute Pork Sausage for Ground Beef and Dijon Mustard for Yellow Mustard for extra flavor.
(Taste of Home recipe/Julie in OH)
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