146 vidalia recipes

Garlic curry burgers fold mild curry powder, fresh garlic, and sweet Vidalia onion right into the beef, with egg and evaporated milk keeping the patties tender on the grill. A spiced summer cookout twist.

Quick, easy and packed with great flavors. It's a delicious all-day-breakfast recipe that fills you up whenever you feel hungry and want something simple and tasty.

Mashed potato casserole with serious flavor from some slowly caramelized onions.

Southwestern burgers, ground sirloin patties seasoned with cumin and smoky chipotle, grilled with Monterey Jack and stacked with avocado, bacon, tomato, and pickled jalapenos on a toasted Kaiser roll.

A nice alternative to meat burgers, these are packed with veggies and are a good source of protein. Suitable for pan frying or grilling.

Easy and fun low-fat breakfast sandwich that can work for lunch or as a quick snack.

Hot Vidalia onion chutney is a fiery, lemon-bright condiment with cumin, mustard seed, and chili heat. A small-batch canning recipe that yields four half-pint jars for cheese boards and curries.

This rich pie pairs bacon and caramelized onions in a creamy sauce baked in a pastry shell. Serve with a tossed salad for lunch or a light dinner.

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

A flavourful and hearty soup warms you up instantly, an ideal soup on a cold fall or winter day.

Say goodbye to soggy slaw with this crisp buttermilk herbed coleslaw recipe. A light, creamy buttermilk dressing pairs with fresh chives and parsley for a bright, flavorful side dish perfect with BBQ!

Quinoa stuffed bell peppers loaded with black beans, sweet corn, and two cheeses, then baked in a garlicky tomato sauce. A naturally gluten-free, vegetarian dinner that packs protein and fiber into every colorful pepper.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

It is corn season, so many fresh and sweet corn, we use them with sour cream and red pepper, some scallions and fresh cilantro, give the corn very rich flavor, and this is a very healthy way to cook corn too, enloy summer and corn!

This rib-sticking dish was given to me by a Southern relation.

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.