EASY CREAMED ONIONS
My great-grandma's recipe. Always a favorite at Thanksgiving dinner. Worth using fresh onions instead of frozen.
Provided by Erin Noel
Categories Side Dish Vegetables Onion
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Bring water and salt to a boil in a small saucepan; cook onions in the boiling water until just tender, 5 to 10 minutes. Drain, reserving 1/2 cup water in saucepan, and return onions to pan. Add butter to onions.
- Mix milk and quick-mixing flour together in a bowl; add to onion mixture. Cook and stir over medium-low heat until thickened, 10 to 15 minutes. Stir in more quick-mixing flour if mixture is too thin.
Nutrition Facts : Calories 161.1 calories, Carbohydrate 16.2 g, Cholesterol 26.4 mg, Fat 9.7 g, Fiber 0.1 g, Protein 3.4 g, SaturatedFat 6 g, Sodium 117.7 mg, Sugar 5.2 g
MICROWAVED POTATOES LYONNAISE
In just minutes you'll be serving up this savory dish of potatoes and onions microwaved with garlic, spices and herbs.
Provided by JON1044
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a 3-quart microwave-safe casserole dish, combine potatoes, onions, margarine, garlic, salt, oregano, pepper and paprika.
- Heat in microwave on high until margarine melts, about 1 minute; stir. Cook 10 minutes more, stirring occasionally.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 28.3 g, Fat 3.7 g, Fiber 2.3 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 525.1 mg, Sugar 3.5 g
MICROWAVED POTATO AND ONIONS
Simple and fast. I don't "cook" many dishes in the microwave, but I make an exception with this. Cooking time will vary by individual oven.
Provided by rickscott
Categories Potato
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Layer potatoes and onions in a microwave proof, coverd dish.
- Salt and pepper to taste.
- Add butter on top.
- Microwave covered for 10 to 15 minutes until potatoes are fork tender.
Nutrition Facts : Calories 306.9, Fat 15.3, SaturatedFat 2.7, Sodium 190.6, Carbohydrate 39.2, Fiber 4.9, Sugar 2.5, Protein 4.6
MICROWAVE CREAMY ASPARAGUS SOUP
Make and share this Microwave Creamy Asparagus Soup recipe from Food.com.
Provided by HeatherFeather
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut off the tough bottom ends of the asparagus and discard.
- Cut off the tips of the asparagus and set into a bowl; set aside a few of them for garnishing later.
- Chop the stalks of the asparagus into small, bite sized pieces and add to the bowl of asparagus tips.
- Place butter in a heavy, deep round microwaveable dish (such as a white Corningware casserole) and let it melt on HIGH for approximately 1 minute, or until melted.
- Add the onion and aspargus tips& spears to the butter, cover, and cook on HIGH for about 4-5 minutes.
- Stir in the flour, mixing well.
- Next, pour in the broth and add the chives, stir, recover, and cook on HIGH for 10 minutes, stirring 3 times during this process.
- Asparagus should be very tender- if not, return for 2 more minutes, stir, test again, repeat if needed.
- Remove from microwave (wear oven mits) and puree using a wand blender (or use your regular blender).
- Add cream, lemon juice, and seasonings to taste.
- Get the asparagus tips you set aside for the garnish and put them into the microwave, in a microwave safe dish, for just about 2 minutes or so- just enough to blanch them so they aren't so raw tasting.
- Ladle soup into individual bowls and garnish with an asparagus tip before serving.
- NOTE: Since microwaves vary greatly, there may be some variations in the cooking times depending upon your microwave.
Nutrition Facts : Calories 313.2, Fat 24.2, SaturatedFat 14.6, Cholesterol 71.3, Sodium 779.5, Carbohydrate 16.6, Fiber 3.1, Sugar 4.2, Protein 9.4
MICROWAVE CREAMED SPINACH
This is a top-notch version of the steakhouse classic. We make it with fresh spinach, which stays deep, bright green when cooked briefly in the microwave, and finish it with a crisp topping of toasted breadcrumbs or fried onions.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place spinach and 2 tablespoons water in a microwave-safe large bowl. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power), stirring halfway through, until the spinach is just wilted, 3 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.)
- Scatter the onions, garlic, butter, 1/4 teaspoon salt and a couple grinds of black pepper in a microwave-safe 8-inch square baking dish. Cover tightly with plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the onions are soft and translucent, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. If the onions are still a little hard, microwave again, covered, in 30-second increments, stirring after each.
- Squeeze the wilted spinach completely dry, and place in the baking dish with the onion mixture. Add the heavy cream, cream cheese, Parmesan, cayenne, nutmeg, 1/4 teaspoon salt and a few grinds of black pepper, and stir to combine. Microwave, uncovered, on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 7 minutes in a 700-watt oven. The spinach should be hot and bubbly and the cream slightly thickened. Add the lemon juice, and stir. Top with breadcrumbs or fried onions and some lemon zest.
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