8,490 red onion recipes

What an easy and tasty dish! Don't forget to let the breasts rest for about 10 minutes after you take them out of the oven, which ensures that all the delicious juices are secured inside the breasts. The roasted veggies were also very flavourful. Definitely a wholesome meal.

These black bean croquettes are so good. Serve them with salsa, or put them into whole wheat pita with yogurt and cucumber sauce as a quick lunch or dinner.

This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)

An easy rendition of a weekday ready pork chop dinner covered in a tangy cranberry and onion sauce.

Curried Vegetables recipe

This casserole was scrumptious, the butternut squash and the sweet potatoes turned out soft, sweet and full of flavor; burglar gave the meaty texture and soaked all the delicious flavor; tomato, red wine and stock made a delicious base for this casserole.

Perfect for Christmas breakfast and even better as a side for Christmas dinner. You can use any fresh herbs to stuff inside these festive, tasty, healthy biscuits.

A delicious dish. Made it for lunch yesterday, and we were surprised by how creamy and flavourful it came out.

This Thanksgiving stuffing is packed with fresh seasonal flavors. Will stuff a 10 to 16 pound turkey which serves up to 10 people.

At a recent party everyone gobbled up this satisfying pasta salad loaded with marinated artichokes, sun-dried tomatoes, roasted pepper and tortellini. Literally packed with flavor.

A no fuss crockpot recipe that produces a savory beef stew your family will love.

An easy to prep quiche with canned tuna. Sometimes easy is good.

The sichuan sauce makes the tofu very flavorful, and the mushrooms absorb all the deliciousness and add great texture.

Easy Chinese sesame beef strips and broccoli. With both stir-fry and microwave directions. Colorful with punchy Asian flavor.

It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)