TAGLIATELLE BOLOGNESE
Provided by Jonathan Reynolds
Categories dinner, pastas, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a deep skillet over medium-high heat. Add the celery, carrots and onion and cook until browned, about 20 minutes. Add the meat and sausage and cook until they begin to brown. Add the wine and cook until it evaporates.
- Add the remaining ingredients (except the pasta). Bring to a boil, lower heat and simmer for 3 hours, stirring occasionally. Add more stock or water if necessary.
- Discard the bay leaves. Season with salt and pepper. Serve over tagliatelle.
Nutrition Facts : @context http, Calories 817, UnsaturatedFat 22 grams, Carbohydrate 84 grams, Fat 36 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 10 grams, Sodium 818 milligrams, Sugar 10 grams, TransFat 1 gram
VINCENT SCOTTO'S ONION SALAD
Provided by Jonathan Reynolds
Categories salads and dressings, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat a griddle over medium-low heat until hot. Cut off the ends of each onion so that you can see the rings. Cut the onions crosswise into 3/4-inch to 1-inch slices, keeping the rings intact and the skins on as much as possible. Brush cut sides with 4 tablespoons of the oil and sprinkle with salt. Grill slices until tender and caramelized, about 20 minutes per side. If they burn, scrape off the charred portion. (A little tastes O.K.) Let cool.
- Meanwhile, grill the bread until toasted, rub on both sides with the cut sides of the garlic and sprinkle with 2 tablespoons of the oil and salt. Cut into crouton-size pieces.
- When onions are cool, remove remaining skins and separate into rings -- they will resemble small bottomless bowls. Divide 1/2 among 4 plates, sprinkle with 1/2 the parsley, 1/2 the Parmesan and 1/2 the croutons. Repeat with the remaining ingredients on top. Drizzle with the lemon juice and the remaining oil.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 36 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 512 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED SAUSAGE WITH PEPPERS, ONIONS, CORN AND TOMATO SALAD
Provided by Food Network
Number Of Ingredients 12
Steps:
- Prepare a medium fire and place the grill 6 inches above the coals. Place the 4 tablespoons of oil in a bowl and mix in the chopped garlic. Brush the peppers, onions, and corn with oil and season with salt and pepper. Place the peppers on the grill (cut side down) and cook for about 4-5 minutes. Turn on the grill for an additional 2 minutes. Be careful the skin does not become too charred. Remove the peppers and julienne. Place the onions on the grill and cook for 3 minutes on each side. Remove from the grill and chop into 1/2 inch pieces. Place the corn on the grill and cook for 1 minute. Rotate the corn and continue to grill (it should take about 3 minutes to cook on all sides). Remove from the grill and remove the kernels from the cob with a knife. Place the sausage on the grill and cook for about 4 minutes on each side. Sausages should cook in about 6-8 minutes. Place the julienne peppers, chopped onions, corn kernels, and chopped tomatoes in a bowl. Add basil, remaining olive oil and vinegar and toss. Season with salt and pepper. Divide salad into six plates and place two sausages on each plate. Serve with crusty Italian bread.
CREAMY ONION SALAD
Posted this recipe as a request on the message board. I found the recipe in the "Blueberries and Polar Bears" cookbook. The recipe suggests serving this with "beef or Jalaneo Goose, or on top of a beef sandwich the next day!" I guessed on the serving size, because it wasn't given.
Provided by Kim D.
Categories Vegetable
Time 8h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Slice the onions very thin and place them in a plastic or glass dish.
- Combine the vinegar, water, sugar, and salt.
- Mix well to dissolve the sugar and salt.
- Pour over the sliced onions and mix well.
- Put a plate on top of the onions and set a weight on it.
- A plastic bottle of oil and vinegar works well.
- Let the onions sit on the counter all day- overnight is best.
- Drain the onions (You will wonder where all the liquid came from!).
- Combine the dressing and celery seed and toss with onions.
- Put in a serving bowl and serve.
MARINATED ONION SALAD
Everyone knows how sweet onions flavor all kinds of food. But in this recipe, they take center stage! This salad is a nice addition to any table.-Michelle Wrightsman, Linwood, Kansas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- Separate onions into rings and place in a large bowl; pour water over onions. Let stand 1 minute; drain. Add cucumbers. , In a small bowl, combine the yogurt, lemon juice, salt, pepper, Worcestershire sauce, vinegar and dill if desired; mix well. Pour over onion mixture; toss to coat. Chill until ready to serve. Sprinkle with parsley. Serve with a slotted spoon.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 184mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
VINCENT PRICE SOUPE à L'OIGNON - ONION SOUP
Mr. Price's "Treasury of Great Recipes" is a wonderful cookbook that I'm privileged to have on my shelf! The style of recipe format is rather different from what we're used to these days, so I'm translating for a more modern audience. Here you have a recipe adapted from one the collection, a delicious onion soup! From the market in Les Halles in Paris, circa 1965.
Provided by Julesong
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- (Also needed: 6 oven-proof soup bowls.).
- Over medium temperature, heat a deep skillet with the bacon drippings or butter.
- Add the chopped onions and sauté until just soft.
- Add the flour, salt, pepper, and garlic and cook until it is golden brown (careful not to burn).
- Add the parsley sprig, thyme, chicken stock, wine, and simmer for 45 minutes, then remove from heat and add the Cognac.
- To serve: divide the servings between the six oven-proof bowls, placing the bowls on a baking sheet, with 1 slice of toasted French bread in each bowl.
- To make it Soupe à L'Oignon Gratinée: preheat your oven's broiler setting; you're going to make three layers of thinly sliced bread and Parmesan cheese in the bowl, pouring soup into the bowls, topping each layer with Parmesan and a little melted butter, then placing the bowls on a baking sheet under the broiler until the cheese melts and forms a golden brown crust.
Nutrition Facts : Calories 461.7, Fat 15.2, SaturatedFat 6.4, Cholesterol 25.6, Sodium 1083.6, Carbohydrate 56, Fiber 3.6, Sugar 7.6, Protein 17.9
ONION SALAD
Make and share this Onion Salad recipe from Food.com.
Provided by SueVM
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together vegetables, lime juice and cilantro leaves.
- Refrigerate for at least an hour to allow flavours to meld.
- Serve with poppadoms or nan bread as a side dish to curries.
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