RECIPES

Chef Judge Lynn Linde | Student Recipes | Onion & Steak Sushi | Uno's

New Mexico:  Onion Cinnamon Ice Cream
By:  Assistant Prof. Gemma Nicholson 

• ½ cup sweet onions (finely chopped)
• 1 tablespoon of butter or margarine 
• 3 tablespoon brown sugar   
• 6 teaspoon of cinnamon
• 1/4 tsp. vanilla
• 1 1/2 c. whipping cream
• 1/2 c. sugar
• 1/4 c. water
• 5 egg yolks
• 8 mint sprigs for garnish

Sauté sweet onions, brown sugar and cinnamon in butter, add vanilla at the end (set aside until cool).   In mixing bowl beat cream to soft peaks. Refrigerate. In saucepan heat sugar and water until sugar is dissolved. Increase heat to boil to 239 degrees, soft stage. Meanwhile, beat yolks until thick and light; add hot syrup while beating at low speed. Increase speed to high and heat until thick and cool. Fold in sauté mixture then fold in whipped cream. Transfer to ice cream machine and follow manufacturer's instructions.

New Mexico:  Pineapple/Onion Upside-down Cake
By:  Assistant Prof. Gemma Nicholson

One medium size Red Onion thinly sliced

• 2/3 cup butter
• 3/4 cup brown sugar

Place the butter, onion and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.

• 1 can pineapple slices
• maraschino cherries (enough to fill centers of pineapples)

Place pineapples in the butter, onion and sugar mixture, spread evenly in pan.  Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
You can use a Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).
Pour the batter over the pineapple and cherries.
Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.
Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below.  Scratch Cake:

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 2/3 cup sugar
• 1/4 cup milk

Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above.

CHEF JUDGE LYNN LINDE

Rib Eye & Caramelized Onion Canapés 
By: Chef Lynn Linde, Big Red Chef, LLC ~ Personal Chef Service

1 16 oz rib eye steak, trimmed well
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon coarse ground black pepper
Caramelized Onions:
3 medium red or white onion, peeled, cut in 1/2 (root to stem) and sliced thin
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon brown sugar
2 tablespoons balsamic vinegar, or red wine
Sauce:
3/4 cup sour cream, or Greek yogurt
1 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon salt, or to taste
black pepper, fresh ground, to taste
1 pinch sugar
Sandwich:
1 loaf focaccia or ciabatta bread (see note)
1 1/2 cups baby spinach, washed & dried or prewashed
cocktail or wood sandwich picks

Preheat oven to 450 degrees. Combine spices in a small bowl. Rub spice mixture on all surfaces of the rib eye.  Place steak in a small shallow roasting pan. Roast for 20 to 25 minutes or until meat thermometer reads 135 to 140 degrees for medium-rare. Remove from oven, tent lightly with foil and let cool. 

Meanwhile, in a large skillet, heat the oil and butter over medium heat until butter melts. Add the onion and brown sugar; stir to coat. Cook over medium heat for 15 to 20 minutes or until onions soften and turn brown. Add the vinegar or red wine. Reduce heat to medium-low; cover and cook for 10 to 15 minutes or until very tender. Cool. Combine all sauce ingredients in a small bowl; mix well.  

About 15 to 20 minutes before serving time, slice beef very thin against the grain. Cut bread in half horizontally with a serrated knife. Spread both cut sides with equal amounts of horseradish sauce. Arrange spinach leaves on bottom half of bread. 

Place sliced beef on top of spinach. Top with caramelized onion and then top half of focaccia; press down. Place sandwich on a baking sheet and place another baking sheet on top. Weight baking sheet down for 10 to 15 minutes with something heavy like a cast iron fry pan or several large food cans. 

To serve: transfer sandwich to a cutting board. Insert cocktail picks through all layers at 1 1/2 to 2" intervals. Cut between picks with a long "sharp" serrated knife to form individual canapes. Canapés should be served room temperature.

Yield: 24 to 30 canapés (depending on size of bread)

Onion Recipe:
By: Shems, BIO. Professional Demo

Couscous Tfaya-Couscous with Carmelized Onions and Raisins.
Cooking Time: 2 ½ hours for lamb
Prep Time: 30 Minutes
Total Time: 30 Minutes

Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish.

2lbs of lamb, cut into 3” to 4” pieces
1 very large onion, thinly slivced
1 tablespoon ginger
2 teaspoons salt
1 ½ teaspoons pepper
1 ½ teaspoons cinnamon
1 teaspoon smen (Moroccan preserved butter)
¼ cup olive oil or vegetable oil
6 cups water

For the Tfaya:

2 very large onions, thinly sliced
1 cup raisins, soaked in water for 15 minutes, then drained
4 tablespoons butter
4 tablespoons sugar or honey
1 teaspoon pepper
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon turmeric
¼ teaspoon salt
¼ teaspoon saffron threads, crumbled
½ cup water

For the Couscous:

1lb dry couscous
2 tablespoons vegetable oil
½ to 1 teaspoon salt
1 to 2 tablespoons butter
½ cup almonds, blanched, peeled and fried

Cook the Lamb

In the bottom of a couscoussier, mix the lamb with the onion, spices, oil and smen. Over medium heat, brown the meat, turning occasionally, for about 15 minutes.

Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender about 2 hours or more for the lamb. Check the level of the broth occasionally, especially towards the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous and additional to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste.

Make the Tfaya

While the meat is cooking, mix the sliced onions, raisins, spices, and sugar or honey in a large saucepan. Add the butter and water, cover and bring to a simmer. Continue simmering for a half hour or longer over medium-low heat, stirring occasionally, until the onions are very soft and golden. Add water only if the liquids evaporate before the onions are cooked.
Once the onions are cooked and richly colored, reduce the liquids to thick syrup. Turn of the heat, and set the caramelized onions aside. Reheat the onions prior to serving.

Steam the Couscous

The couscous will be steamed three times over the simmering meat. Begin this process while the Tfaya is cooking.

First Steaming:

Lightly oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing between your palms. Next, work in ½ cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket, being careful not to pack the couscous. Place the steamer on top of coucoussier, and steam the couscous for 15 minutes, timing from when you see steam rise from the couscous.

Second Steaming

Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart. Allow it to cool slightly, and slightly, and then gradually work in 1 cup of water and ½ to 1 teaspoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps.

Transfer the couscous back into the steamer, taking care not to pack or compress the couscous, and place it a top the couscoussier. Steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
Third Steaming:

Turn the couscous out into the large bowl again. Break it apart, and leave to cool a few minutes.
Gradually work 1 ½ cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms to break up any balls.

Transfer the couscous the couscous to the steamer basket for its final steaming. Again, try to handle the couscous lightly and avoid packing it.

Time your final steaming of the couscous to coincide with when your meat is done cooking. If preparing chicken, go ahead and steam immediately after adding the 1 ½ cups of water. If cooking lamb, allow the lamb to finish cooking –perhaps and another hour- before steaming the couscous for the last time.

Place the couscous back on top of the couscoussier, and steam for a final 15 minutes, timing from when you see the steam rise through the couscous. Again, seal the joint between the steamer and the pot if you see steam escape. 

Serving the Couscous Tfaya

Empty the couscous into the large bowl, and break it apart. Gently mix in a table spoon or two of butter, and two ladles of sauce.

Spread about one-third of the couscous on a very large serving plate or platter, and pour a ladle of sauce all around. Arrange half of the chicken or meat in the center, and top with some of the caramelized onions and raisins.

Mound the remaining couscous over the meat to conceal it, and generously ladle more sauce all around the couscous. Place the remaining chicken or lamb in the center of the mound or couscous, and top with the remaining caramelized onions and raisins.

Serve immediately. Tradition is to gather round the couscous, with each person eating from his own side of the plate.

Couscous Tfaya-Couscous with Carmelized Onions and Raisins.
Cooking Time: 2 ½ hours for lamb
Prep Time: 30 Minutes
Total Time: 30 Minutes

Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish.

2lbs of lamb, cut into 3” to 4” pieces
1 very large onion, thinly slivced
1 tablespoon ginger
2 teaspoons salt
1 ½ teaspoons pepper
1 ½ teaspoons cinnamon
1 teaspoon smen (Moroccan preserved butter)
¼ cup olive oil or vegetable oil
6 cups water

For the Tfaya:

2 very large onions, thinly sliced
1 cup raisins, soaked in water for 15 minutes, then drained
4 tablespoons butter
4 tablespoons sugar or honey
1 teaspoon pepper
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon turmeric
¼ teaspoon salt
¼ teaspoon saffron threads, crumbled
½ cup water

For the Couscous:

1lb dry couscous
2 tablespoons vegetable oil
½ to 1 teaspoon salt
1 to 2 tablespoons butter
½ cup almonds, blanched, peeled and fried

Cook the Lamb

In the bottom of a couscoussier, mix the lamb with the onion, spices, oil and smen. Over medium heat, brown the meat, turning occasionally, for about 15 minutes.

Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender about 2 hours or more for the lamb. Check the level of the broth occasionally, especially towards the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous and additional to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste.

Make the Tfaya

While the meat is cooking, mix the sliced onions, raisins, spices, and sugar or honey in a large saucepan. Add the butter and water, cover and bring to a simmer. Continue simmering for a half hour or longer over medium-low heat, stirring occasionally, until the onions are very soft and golden. Add water only if the liquids evaporate before the onions are cooked.
Once the onions are cooked and richly colored, reduce the liquids to thick syrup. Turn of the heat, and set the caramelized onions aside. Reheat the onions prior to serving.

Steam the Couscous

The couscous will be steamed three times over the simmering meat. Begin this process while the Tfaya is cooking.

First Steaming:

Lightly oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing between your palms. Next, work in ½ cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket, being careful not to pack the couscous. Place the steamer on top of coucoussier, and steam the couscous for 15 minutes, timing from when you see steam rise from the couscous.

Second Steaming

Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart. Allow it to cool slightly, and slightly, and then gradually work in 1 cup of water and ½ to 1 teaspoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps.

Transfer the couscous back into the steamer, taking care not to pack or compress the couscous, and place it a top the couscoussier. Steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
Third Steaming:

Turn the couscous out into the large bowl again. Break it apart, and leave to cool a few minutes.
Gradually work 1 ½ cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms to break up any balls.

Transfer the couscous the couscous to the steamer basket for its final steaming. Again, try to handle the couscous lightly and avoid packing it.

Time your final steaming of the couscous to coincide with when your meat is done cooking. If preparing chicken, go ahead and steam immediately after adding the 1 ½ cups of water. If cooking lamb, allow the lamb to finish cooking –perhaps and another hour- before steaming the couscous for the last time.

Place the couscous back on top of the couscoussier, and steam for a final 15 minutes, timing from when you see the steam rise through the couscous. Again, seal the joint between the steamer and the pot if you see steam escape. 

Serving the Couscous Tfaya

Empty the couscous into the large bowl, and break it apart. Gently mix in a table spoon or two of butter, and two ladles of sauce.

Spread about one-third of the couscous on a very large serving plate or platter, and pour a ladle of sauce all around. Arrange half of the chicken or meat in the center, and top with some of the caramelized onions and raisins.

Mound the remaining couscous over the meat to conceal it, and generously ladle more sauce all around the couscous. Place the remaining chicken or lamb in the center of the mound or couscous, and top with the remaining caramelized onions and raisins.

Serve immediately. Tradition is to gather round the couscous, with each person eating from his own side of the plate.

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Onion Sushi- Mr. Robert Doyle

This sushi is made with grilled sirloin steak, 3 color bell pepers and red and white onions cooked into the rice and in the roll.

The sides are soy sauce and a wasabi mustard!!! Demo Schedule, Professional Demo Schedule

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STUDENT RECIPES

Recipe: Chicken Soup Filled Onion with Brown Rice:
By: Ramiro Rubio, BIO, Demo Schedule

Soup:
1/2 cup- butter
1/2 cup- onions (chopped)
1/2 cup- all purpose flour
1/2 tsp.- salt
1/4 tsp.- black pepper
1 1/2 cups- milk
1 1/4 cup- chicken broth
2 cups- cooked chicken (chopped)
1. Melt butter in saucepan over medium-high heat. Cook onions in butter until translucent.
2. Stir flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken.
Onion with pie crust:
1 large- Onion
1 1/2 cups- pastry flour
1/2 oz.- salt
1 1/2 oz.- sugar
15 oz.- shortening
7 oz.- cold water
1. In a large bowl, add flour, salt, and sugar together
2.Cut the shortening into the flour mix until the desired consistency.
3. Gradually add cold water, until dough holds together.
4. Cover the dough with plastic wrap and chill before using.
5. Get onion and cut out the center with a knife until it looks like you could put a good amount of the soup.
6. Roll out dough and cover the onion completely. Fill it with the chicken soup and bake in oven at 350 degrees for 15 minutes or until dough is golden brown.
Brown Rice with green onions:
1 1/4 pts.- chicken stock
1/2 tsp.- salt
1 cup- brown rice
2 - green onions
2 oz.- whole butter
1. Bring stock to a boil. Add the salt and rice. Return to a boil, cover, reduce to a simmer and cook until the rice is tender. Approximately 50 to 60 minutes.
2.Thinly slice the green onions on the diagonal. Then quickly sauté them in the butter. Add the green onions to the rice.

Baked Stuffed Onions with Spinach Feta
By: Gilbert M. Olivas Jr., BIO, Demo Schedule
¼ mozzaral cheese
2 large sweet or Spanish onions  (about 1-1/2 pounds total, peeled)
2 teaspoons olive oil
1 clove garlic
baby spinach, 2 12 oz bags
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground pepper
1/4 cup bread crumbs
1/4 cup (1 ounce) crumbled feta cheese
Preheat the oven to 350 degrees F.
Blanch baby spinach and squesse dry.
Place the onions in a large saucepan and cover with water. Bring to a boil and cook until the onions are partially tender, about 10 to 15 minutes. Drain and cool; cut the onions in half crosswise. Scoop out the center of each onion half, leaving a 1/2-inch shell. Reserve the centers. If necessary, cut a small piece from the end of each onion shell so the shells will stand upright.
Prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray. Place the onions in the prepared dish, hollowed sides up.
Chop the reserved centers of the onions. Sauté in oil with the garlic in a medium saucepan until tender, about 5 minutes. Stir in the spinach, lemon juice, and pepper; cook until the liquid evaporates. Remove from the heat; stir in the bread crumbs and cheese
Fill the onion shells with the spinach mixture. Cover with foil and bake about 25 minutes. Serve hot.
Makes 4 servings (1 serving = 1/2 onion)

Glazed Pearl Onions with Rosemary
By: Gabriel Parra, BIO, Demo Schedule
These easy glazed onions make a great side dish to serve with a special family meal, or serve them with grilled or broiled steak, pork, or chicken.

Ingredients:
• 2 tablespoons olive oil
• 1 bag (1 pound each) frozen white pearl onions, thawed
• 2 sprigs rosemary
• 1/4 cup red wine vinegar
• 1/2 cup beef broth
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
Preparation:
In a large skillet, heat the olive oil over medium-high heat. Add the frozen onions and cook, stirring occasionally, for 2 minutes. Add the rosemary sprigs and continue cooking and stirring until onions begin to brown, about 3 to 5 minutes. Transfer to a bowl with a slotted spoon.
In a small bowl, stir together vinegar, beef broth, brown sugar, and salt. Add to onions and bring to a boil. Reduce heat to medium-low and simmer uncovered, stirring occasionally, until liquid has become syrupy and onions are glazed, about 20 to 25 minutes. Add pepper and garnish with fresh rosemary leaves.
Serves 6 to 8.

Caramelized Onion-Cranberry-Cream Cheese Bites
By: Marla Larkin, BIO, Demo Schedule

1 tablespoon butter
2 cups thinly sliced sweet onions
1/4 cup balsamic vinegar
1/2 cup dried cranberries
1/3 cup of walnuts, toasted and coarsely chopped
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon grated orange rind
16 whole grain crackers
1/3 cream cheese
Garnish: fresh cilantro or parsley leaves

Preheat oven to 400 degrees. This will be so you can toast your walnuts. Spread nuts in a single layer on a baking pan (one with walls is best) for toasting in the oven. Cook at 400 degrees F for 7 to 10 minutes or until the nuts start to turn golden. Shake the pan halfway through toasting.
Melt butter in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender. Stir in vinegar, cranberries, sugar, salt, and orange rind; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 Tbsp.

Spread 16 whole grain crackers each with 1-1/2 tsp. 1/3 cream cheese; top each with 1 Tbsp. Caramelized Onion-Cranberry Compote. Garnish with fresh cilantro or parsley leaves.

Yield: 16 servings (serving size: 1 cracker)

3 Onion Salsa
By: Jeremiah Richardson, BIO, Demo Schedule

1/3 medium yellow onion diced small
1/3 medium white onion diced small
1/3 medium red onion diced small
2 Jalapenos diced small
6 roma tomatoes diced small
2 Tomatillos
3-4 garlic cloves minced
1/4 cilantro finally chopped
Juice from 1/2 lime
Salt to taste

Get all ingredients and combine in bowl and mix well. If you have a food processor you can use it instead chopping everything up individually.
This is great on Fajitas, Eggs, Tacos of any kind, Burritos, or anything else you want to add a kick to!

Onion Steak Sandwich
By: Michael Brainard, BIO, Demo Schedule
4                                              8oz Sirloin Steaks
1                                              Red onion
1                                              Yellow onion
1 teaspoon                         Worcestershire sauce
1                                              Jalapenos
2 ½ cups                               Flour
1 teaspoon                         chili powder
1 1/2  tablespoon             Garlic Powder 
½ cup                                    Olive oil
4 cups                                   fryer oil
1 cup                                     buttermilk
4 slices                                  Texas toast        
Start Grill and warm it up
Slice Jalapenos, Pell and cut Red onion into half slices
Put the steaks on the grill with 1 Tablespoon of garlic powder on the steaks cook to temp of liking
Place the Jalapenos and Red onion in a frying pan with the remainder of the Garlic Powder and Worcestershire sauce
Mix the flour and chili powder in a large bowl
Pell and slice yellow onion put the onion in buttermilk and dip into flour mixture fry the onion in a pan or fryer for 2 mins
To plate put 1 slice of Texas toast on plate put the steak on top of toast put the onion pepper mixture on top of steak then put fried onion on top of everything  

Chiles Rellenos with a Tomato Onion Soup and Mexican Rice
By: Maria G. Mata, BIO, Demo Schedule

Chiles Rellenos-
Ingredients
• 6-12 large, roasted and peeled chiles (Anaheim, or Poblano work well)
• 3-6 large eggs (approx. 1 egg for 2 chiles)
• 1/4 cup flour (optional)
• Brick of cheese cut into 1/4 inch thick rectangles as long as the chile
• Deep fryer or a large pan with 2 inches of oil
• Pinch of salt
• Paper towels for draining

1. Roast the chiles*
Roast and peel each chile and let them cool.

2. Remove the seeds
Insert a sharp knife into the top of the chile, just under the stem and slice downward about half way down the chile. Using a spoon or a knife, scrape the seeds and the white membrane out, without tearing the chiles flesh.

3. Stuff the chiles
Place a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Make sure the open edges of the chile still come together.

4. Prepare the chiles Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, this step is important for the batter to stick.

5. Prepare batter
For a simple batter, whip 3-6 egg whites until stiff. Slowly fold in yolks and a pinch of salt. Or use your favorite batter recipe.

6. Cook chiles
One at a time, dip the stuffed chiles into the batter and then into the hot oil. Cook until batter is a crisp golden brown.

7. Drain excess oil
Remove chiles from the oil and drain on paper towels.

Tomato Onion Soup

2 whole onions cut in circles
1 16 oz of can tomato sauce
1/2 cup of vegetable oil
1 tbs tomato bouillon
1/2 cup of water
salt and pepper as your taste

1. First you cut the onions.
2. You add your vegetable oil to boil, adding the onions.
3. You cook your onions until tender adding the tomato sauce and water.
4. Finally you add the tomato bouillon, as well as the salt and pepper.

3 onion quiche w a onion mash crust served w Creamy Onion Gravy
By: Rueben Romaldo Samaniego, BIO, Demo Schedule

Ingredients                                                                         
3 tablespoon butter                                                                               
1 small red onion, diced                                                
1 small yellow onion
1 small white onion
6 eggs
1/2 cup heavy cream
1/3 cup shredded pepper jack cheese
1 cup cake pan
Directions
Quiche
Over medium-low heat melt butter in a large saucepan. Add all three onions and cook slowly, stirring occasionally, until onions are soft.
In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of baked shell. Pour egg mixture over onions. Add slice of pepper jack to cover top, add diced onion
Bake in preheated oven for 30 minutes, or until eggs have set

ONION IN SOUR CREAM SAUCE
By: Felicia Ordunez, BIO, Demo Schedule

1/2lb onions peeled
1/4lb mushrooms
3 tablespoons of butter
salt pepper
1 teaspoon of cornstarch
3/4 c dairy sour cream
1 tablespoon of finely chopped parsley
fresh parsley for garnish

1)Place onions in a sauce pan and bring to a boil simmer gently for 12 to 15 min or until onions are tender drain and keep them warm

2) Trim the stalks from the mushrooms and wipe the tops with a damp paper towel

3) Melt the butter in a skillet and sauté the mushrooms for 6 to 8 min or until they are tender season with salt and pepper

4) Transfer the mushrooms to a saucepan with the drained onions


5) In a bowl blend the cornstarch and a little of the dairy sour cream and stir the mixture into the onions and mushrooms add salt and pepper if necessary simmer for 1 to 2 min stirring constantly or until the sauce has thickened stir in the chopped parsley

BLOOMING ONION AND DIPPING SAUCE
By: Ivey Black, BIO, Demo Schedule

• Dipping Sauce
• 1/2 cup mayonnaise
• 2 teaspoons ketchup
• 2 tablespoons cream-style horseradish
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon dried oregano
• Dash ground black pepper
• Dash cayenne pepper
• The Onion
• 1 egg
• 1 cup milk
• 1 cup all-purpose flour
• 11/2 teaspoons salt
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground black
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• 1/8 teaspoon cumin
• 1 giant Spanish onion (3/4 pound or more)
• Vegetable oil for frying pepper
• Prepare the dipping sauce by combining all of the ingredients in a small bowl. Keep the sauce covered in your refrigerator until needed.
• Beat the egg and combine it with the milk in a medium bowl big enough to hold the onion.
• In a separate bowl, combine the flour, salt, peppers, oregano, thyme, and cumin.
• Now it's time to slice the onion-this is the trickiest step. First slice 3/4 inch to 1 inch off the top and bottom of the onion. Remove the papery skin. Use a thin knife to cut a 1-inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create the "petals" of the completed onion. First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an "x" across the first slice. Keep slicing the sections in half, very carefully, until you've cut the onion 16 times. Do not cut down to the bottom. The last 8 slices are a little hairy, just use a steady hand and don't worry if your onion doesn't look like a perfect flower. It'll still taste good.
• Spread the "petals" of the onion apart. The onion sections tend to stick together, so you'll want to separate them to make coating easier.
• Dip the onion in the milk mixture, and then coat it liberally with the dry ingredients. Again separate the "petals" and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double dipping makes sure you have a well- coated onion because some of the coating tends to wash off when you fry. Let the onion rest in the refrigerator for at least 15 minutes while you get the oil ready.
• Heat oil in a deep fryer or deep pot to 350 degrees. Make sure you use enough oil to completely cover the onion when it fries.
• Fry the onion right side up in the oil for 10 minutes or until it turns brown.
• When the onion has browned, remove it from the oil and let it drain on a rack or paper towels.
• Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center. You may also use plain ketchup.

Onion and Pecan Crusted Salmon with a lime and chopped vegetable salsa. (serves 2)
By: Omar Nosseir, BIO, Demo Schedule

Tools:
An oven safe frying pan
food processor
2 cutting boards (1 for salmon and 1 for veggies)
chefs knife

Ingredients:
Salmon;
1/2 onion rough chopped
1/2 cup pecans
1/4 cup bread crumbs
1 galic clove (minced or whole)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground sage
1/2 teaspoon basil
1/2 teaspoon parsley
1/4 cup olive oil
For Salsa;
1/2cup chopped onion
1/2cup chopped cucumber
1/4cup chopped carrots
1/4cup chopped red pepper
1/4cup finely chopped cilantro
1teaspoon minced garlic
1/2tablespoon salt
1/2teaspoon pepper
2tablespoons lemon juice
2 key limes
1tablespoon Pico de Gallo fruit and veggie seasoning
1. pre-heat oven to 350*
2. In the processor add onion and garlic and mix remove. then add pecans in processor until finley chopped, add evrything else except for olive oil and mix.
3. mix the crumb mixture with the onion and garlic mix.
4. heat the oven-safe frying pan to a medium setting.
5.brush the salmon with olive oil and place in the crust mix until both sides are covered.
6. place in hot pan and saute each side for approximately 2min or until first side is brown and crispy.
7. flip salmon and place entire pan in the hot oven for another 12-15min.
8. in a bowl mix all the ingredients for the salsa and mix with a spoon. sqeeze the juice of the key limes and stir again. taste and see if its to your liking.
9. pullout salmon and place on a plate add salsa on top of salmon
10. if desired take a few green onions and grill whole and place under the salsa but over the salmon.

Pico de Gallo
By: Monica Martinez, BIO, Demo Schedule

6-8 Habaneros (chopped)
1 Medium Purple Onion (chopped)
1 handful Cilantro (chopped)
1 Clove Garlic (chopped)
8-10 tomatillos (diced)
1 Large Lime (juice only)
1 Teaspoon Olive Oil

Put all ingredients in bowl and add enough water to barely cover them. Add salt to taste (maybe ¼ to ½ teaspoon). Stir all ingredients. And serve.

Baked Bread Onions
By: Linda Martin, BIO, Demo Schedule

Serves 4
11/2lb onion
1/4 tsp salt
2/3 cup dairy sour cream
1/4 tsp pepper
dash of paprika
2Tablespoon butter or margarine
1/4cup day old white bread
1Tablespoon chopped fresh parsley
2 hard boiled eggs
parsley to garnish
Cook the onions in boiling salted water for 15-29 minutes. Drain them thoroughly reserving 1Table spoon of the cooking liquid. Leave the onion to cool slightly, and then pat them dry with a paper towels.
Pre heat the oven to 350 degrees. Slice the onions and arrange them in an ovenproof dish. Beat the sour cream with the reserved onion liquid and season with salt pepper, and paprika to start. Pour the sour cream over the onions in the dish. Melt the butter in a small skillet; add the bread crumbs and sauté for 5 minutes over moderate heat, stirring frequently until golden brown and crispy remove the skillet from the heat and stir in parsley.  Chop 1hard boiled egg and stir it into the crumb mixture. Spoon the mixture evenly over the onions. Bake for 15 minutes. Meanwhile /carefully slice the remaining hard boiled eggs .Arrange the eggs in a row along the top of the dish .Sprinkle with paprika, garnish with parsley and serve at once.

Savory Yogurt Cheesecake with Caramelized Onions
Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare the onions while the crust bakes.

Yield:  10 servings (serving size: 1 cheesecake wedge and about 2 tablespoons onions)

Filling:
1 (32-ounce) carton plain low-fat yogurt
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1 cup part-skim ricotta cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg yolk

Crust:
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon salt
Dash of freshly ground black pepper
2 1/2 tablespoons butter, chilled and cut into small pieces
1/4 cup ice water
Cooking spray

Onions:
1 teaspoon butter
8 cups sliced onion (about 1 1/2 pounds)
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
To prepare filling, place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon 1 3/4 cups yogurt cheese into a bowl; discard liquid. Place cream cheese in a bowl; beat with a mixer at medium speed until smooth. Add the yogurt cheese, ricotta cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and egg yolk. Beat at low speed just until blended.
Preheat oven to 350º.
To prepare crust, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, cornmeal, 1 teaspoon sugar, 1/2 teaspoon salt, and dash of pepper in a food processor; pulse 3 times or until combined. Add 2 1/2 tablespoons butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until moist (do not form a ball). Press cornmeal mixture into bottom of an 8-inch springform pan coated with cooking spray. Bake at 350º for 15 minutes or until lightly browned. Cool on a wire rack.
To prepare onions, while crust bakes melt 1 teaspoon butter in a large nonstick skillet over medium heat. Add the onion; cook 15 minutes, stirring occasionally. Stir in 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 25 minutes or until browned and tender, stirring occasionally. Stir in thyme.
Spread the yogurt mixture into prepared crust. Bake at 350º for 35 minutes or until almost set. Cool on a wire rack. (Cheesecake will continue to set as it cools.) Serve at room temperature. Cut cheesecake into wedges, and serve with onions.

Jalapeno Cheese Bread
By: Tanell DeGroat, BIO, Demo Schedule

Bread Flour 2 lb. 3 oz.
Water (temperature controlled) 13 fl. oz.
Eggs 6.75 oz. (4 eggs)
Instant yeast 1 oz.
Dry milk powdered 1 oz.
Granulated sugar 3 oz.
Salt 0.75 oz.
Olive oil 3 fl. oz.
Jalapeno peppers, seeded and chopped 10 oz.
Cilantro 1.5 oz.
Onion, finely chopped 2 oz.
Cheddar cheese 10 oz.

1. Place the flour, water, eggs, yeast, milk powder, sugar, salt, and olive oil in a bowl of a mixer fitted with a dough hook. Mix on low speed until the ingredients are combined into a firm dough. Increase the speed to medium and knead until the dough is fully developed, approximately 7 to 9 minutes. Add the jalapenos, cilantro, onion, and cheese and mix just until blended into the dough. The dough should reach 80ºF after kneading.
2. Cover the dough and ferment until doubled, approximately one to one and a half hours.
3. Punch down the dough and divide into four equal pieces. Round the dough, cover and bench rest 10 minutes.
4. Roll the dough into cylinders and place them seam side down, into greased or paper-lined loaf pans.
5. Proof until the formed loves have increased 75 to 80 percent in volume, approximately 30 to 45 minutes.
6. Brush with egg wash and bake at 375°F until golden brown, approximately 50 minutes. Cool the loves in their pans for 30 minutes to prevent the loves from collapsing.

German Onion Cake
By: Jessica Sanchez and Jessica Blaine, Sanchez BIO, Blaine BIO, Demo Schedule

2 Cups Bisquick biscuit mix
¾ Cup milk
2 large yellow onions
¼ Cup butter
2 Cups sour cream
3 eggs
½ tsp. salt

In a mixing bowl, stir biscuit mix and milk until dough forms. On a floured surface, knead dough for 30 seconds. Line a greased 13x9” pan with dough turning up 1-inch edge on all four sides; set aside and let rise until doubled. Peel and thinly slice onions; sauté in butter in large skillet for 30 minutes or until onions are limp and golden. Cool slightly. Beat sour cream, eggs, and salt until blended; stir in onion mixture. Pour onion filling into dough-lined pan and bake at 350 degrees for 30 minutes or until custard is set and crust is brown. Serve warm and enjoy!

Steak with Marsala
By: Octavio Martinez, BIO, Demo Schedule
Ingredients
1 (1 pound) (1 inch thick) boneless sirloin steak
cooking spray
1 cup sliced mushrooms
1/2 cup sliced onion
1/3 cup dry Marsala
1/4 cup water
2 tablespoons chopped fresh parsley
1 1/2 teaspoons beef base
1 pinch ground black pepper

Directions
Preheat the oven's broiler, and set the oven rack about 3 inches from the heat source.
Trim fat from steak. Place steak on cold broiler pan; broil for 5 minutes. Turn, and broil until desired degree of doneness - 3 to 7 additional minutes for rare, 8 to 10 additional minutes for medium.
Make the sauce while the steak is cooking. Coat a small saucepan with cooking spray, and add mushrooms and onion; cook and stir until tender. Stir in Marsala wine, water, parsley, beef base, and pepper. Simmer, uncovered, until liquid is reduced to 3/4 cup, about 4 minutes.
Slice steak, and serve with Marsala sauce.

RECIPE
ONIONS SCAMPI WITH SHALLOTS, LEAKS AND CHIVES
(Serves 4 people)

By:Pablo Porras, BIO, Demo Schedule

INGREDIENCE:

20 medium size shrimp
4 medium shallots (diced)
½ bundle green onions (chopped)
2 leaks (chopped)
1 tbs. of fresh diced garlic
½ cup of butter
4 tbs. olive oil
Salt and ground pepper to taste
1 lemon
2 cups of white wine (any preference)

PREPERATION:

Step 1. Start rice.

Sautee shallots and leaks in butter till soft over medium heat then sauté till shrimp turn a reddish color then season with a splash of lemon. Turn heat up and add wine, bring to a simmer then serve over rice pilaf.  Add shrimp, season with salt & pepper to taste. Serve with rice pilaf or just white rice.

Uno's Pineapple Onion Salad

Unos’s Pineapple Onion Salad
A satisfying mouthful of sweet and sharp flavors!
Our Pineapple Onion Salad is accompanied by a delicious Raspberry Vinaigrette and Gorgonzola Cheese, and then topped with a fresh mint leaf.
A true delight for the palate!

Ingredients:
2 slices (3/8” thickness) Sweet Onion
2 slices (1/2” thickness) Pineapple
2 oz lke’s Raspberry Vinaigrette
¼ Cup Gorgonzola Cheese, crumbled
1 fresh Mint Leaf

Recipe:
Starting with the onion, layer the onions and pineapple. Pour the vinaigrette over the top, allowing the puddle on the serving plate. Sprinkle the cheese over the salad and around the plate. Top with the fresh mint leaf.