Recipes with onion, dried flakes
83 recipes
Confetti Cheese Bread
Cheesy pull-apart bread made with refrigerator biscuits, cheddar, bacon bits, peppers, and pimentos. A 20-minute crowd-pleasing appetizer or side.
Aliza's Spaghetti Sauce
A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.
Dilly Casserole Bread (BM)
Dilly casserole bread for the bread machine, a savory cottage cheese yeast loaf flecked with dill seed and onion. A 1960s Pillsbury Bake-Off winner reimagined.
Rib Eye Express Barbequed Hamburgers
Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.
Curried Chicken Spinach Salad with Maple Dressing
Tender soy-marinated chicken strips top fresh spinach with tart apples, crunchy peanuts, and sweet raisins, all tossed in a maple curry vinaigrette that's sweet, tangy, and warmly spiced.
Porkaghetti Platter
Porkaghetti platter with pork steak strips braised in tomato sauce with mushrooms, rosemary, and green olives, served over spaghetti with Romano cheese. A retro Italian-American Sunday dinner.
Fast & Creamy Vegetable Soup
Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.
Bulger'N Bean Hot Dish
Ground beef and barbecue beans slow-cooked with bean and bacon soup, then topped with melted American cheese. A Midwestern crockpot hot dish ready to spoon over cornbread.
Barbecued Beef Brisket
Barbecued beef brisket rubbed and marinated overnight, then baked low and slow in a tangy-sweet homemade sauce until fork-tender. No smoker needed, just sliced brisket for piled-high barbecue sandwiches.
Chicken & Ham Lasagna
White sauce lasagna layered with chicken, ham, asparagus, mushrooms, mozzarella, and Parmesan. A make-ahead twist on classic lasagna that skips the red sauce entirely.
Tuna Turnovers
Homemade pastry pockets stuffed with canned tuna, mayo, Worcestershire sauce, and onion, baked until flaky and golden. These savory tuna turnovers are a filling, portable dinner or lunch the whole family will reach for.
Ham Turnovers
Flaky homemade hand pies stuffed with chopped ham, tomato sauce, mustard, and a kick of horseradish. A great way to use leftover holiday ham, perfect for lunchboxes, picnics, or game day.
Crockpot Corn Stuffed Pork Chops
Don't let those pork chops taste too dry! Instead try this simple and tasty recipe that's packed with flavor!
Homemade Pizza Sauce
Homemade pizza sauce simmers tomato paste, garlic, oregano, marjoram and basil into a thick, glossy sauce that holds its shape under cheese. Makes enough for four 12-inch pies.
Beef Loaf(Usda)
USDA-style beef loaf for a crowd: makes four 8-inch loaves with milk-soaked bread, eggs, ketchup and Worcestershire. Bake all four, freeze three. Government-tested batch cooking at its most practical.
Backpacker's Garden Vegetable Soup with Beef
A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.
Cheesy pull-apart bread made with refrigerator biscuits, cheddar, bacon bits, peppers, and pimentos. A 20-minute crowd-pleasing appetizer or side.
A unique and tasty spaghetti sauce made with spinach, juicy tomatoes and canned mushrooms.
Dilly casserole bread for the bread machine, a savory cottage cheese yeast loaf flecked with dill seed and onion. A 1960s Pillsbury Bake-Off winner reimagined.
Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.
Tender soy-marinated chicken strips top fresh spinach with tart apples, crunchy peanuts, and sweet raisins, all tossed in a maple curry vinaigrette that's sweet, tangy, and warmly spiced.
Porkaghetti platter with pork steak strips braised in tomato sauce with mushrooms, rosemary, and green olives, served over spaghetti with Romano cheese. A retro Italian-American Sunday dinner.
Creamy vegetable soup thickened with instant mashed potatoes and made from frozen mixed vegetables, milk, and chicken bouillon. A pantry-friendly shortcut soup.
Ground beef and barbecue beans slow-cooked with bean and bacon soup, then topped with melted American cheese. A Midwestern crockpot hot dish ready to spoon over cornbread.
Barbecued beef brisket rubbed and marinated overnight, then baked low and slow in a tangy-sweet homemade sauce until fork-tender. No smoker needed, just sliced brisket for piled-high barbecue sandwiches.
White sauce lasagna layered with chicken, ham, asparagus, mushrooms, mozzarella, and Parmesan. A make-ahead twist on classic lasagna that skips the red sauce entirely.
Homemade pastry pockets stuffed with canned tuna, mayo, Worcestershire sauce, and onion, baked until flaky and golden. These savory tuna turnovers are a filling, portable dinner or lunch the whole family will reach for.
Flaky homemade hand pies stuffed with chopped ham, tomato sauce, mustard, and a kick of horseradish. A great way to use leftover holiday ham, perfect for lunchboxes, picnics, or game day.
Don't let those pork chops taste too dry! Instead try this simple and tasty recipe that's packed with flavor!
Homemade pizza sauce simmers tomato paste, garlic, oregano, marjoram and basil into a thick, glossy sauce that holds its shape under cheese. Makes enough for four 12-inch pies.
USDA-style beef loaf for a crowd: makes four 8-inch loaves with milk-soaked bread, eggs, ketchup and Worcestershire. Bake all four, freeze three. Government-tested batch cooking at its most practical.
A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.
