Vidalia Onion Upside Down Cornbread recipe from a viewer, Melanie
My friend Melanie, who’s a viewer from Georgia, sent me a recipe for Vidalia Onion Upside down Cornbread. Let’s make it together
Thanks Melanie!
The Original Onyo Pie | Chef Jean-Pierre
Hello There Friends, A recipe I promise you won't find anywhere else. The original Onyo Pie, absolutely delicious and unique. I created this recipe some 50 years ago, I promise you are going to love it! Be sure to invite your Friends and Family over to show off your Onyo skills. Let me know what you think in the comments below!
RECIPE LINK:
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VIDEOS LINKS:
Pie Dough/Tart recipe:
Bell Pepper Coulis recipe:
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PRODUCTS USED BY CHEF:
❤️ Onion Salt:
❤️ Lemon Balsamic Vinegar:
❤️ Basil Olive Oil:
❤️ Laser Thermometer:
❤️ Non-Stick Fry Pan:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Love & Best Dishes: Balsamic Roasted Onions Recipe
Balsamic Roasted Onions Recipe - Paula shows how to roast onions whole and shares ones of her fabulous onions side dish recipes. These baked onions are incredible!
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Balsamic Roasted Onions Recipe:
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RealSweet® Vidalia® Onion Strawberry & Spinach Salad
Ingredients:
1 pkg. (6 oz.) DOLE® Baby Spinach
16 oz. strawberries, cleaned and sliced
1/2 c. pecans, chopped
1/2 c. feta or blue cheese, crumbled
1/4 c. RealSweet® Vidalia® onion, julienne sliced
1/2 c. OPA by Litehouse® Strawberry Poppyseed Salad Dressing
Instructions:
In a large bowl, combine spinach, strawberries, pecans, cheese and onion. Add salad dressing and toss until evenly coated.
Full Episode Fridays: His & Hers - 4 Weeknight Dinner Recipes
4 Weeknight Dinner Recipes - These easy family meal recipes are perfect for busy schoolnights. Paula’s Best Dishes, Season 4, Episode 7.
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00:00 Intro
0:56 Smokey Apple Cinnamon Meatloaf Recipe:
4:25 Vidalia Onion Pie Recipe:
7:59 Carrot Bundles Recipe:
12:38 Chocolate Cupcakes with Coffee Cream Filling Recipe:
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How the World Eats Onions | Sudan, Turkey, Italy, France, USA, India
To start growing greens with Hamama, use code BERYL for $10 off:
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Onions make the world go around and this episode really showed me how versatile this staple can be! From Sudan to the United States, there is a lot to get through today so I hope you stick around!
Big thank you to Nuha, Sowmya, Marina, Myriam, Tom, Caroline and Evin for sharing their stories with us.
The artist today is Landis Blair:
Instagram: instagram.com/landisblair
Twitter: twitter.com/landisblair
Website: landisblair.com
Gold metal hearts and chandeliers earrings at the end are by Cival Collective:
Recipes:
Sudan:
1. Slice 2 medium red onions into thin slices
2. Add them in a bowl of water (make sure it is covering the onions) and leave it for 30 minutes
3. Get 4 table spoons of crunchy peanut butter
4. Squeeze one lemon or two if required (you should be able to sense the sourness of the lemon)
5. Add 1 tea spoon of salt or two depending on your preference
6. Once it's all well mixed and combined, add the slices onion to it, massage the sauce with the onion to ensure each strand is covered and viola, you got yourself a nice sweet sour crunchy onion salad
Indian Ulli Theeyal:
French Onion Tart:
Onion Rings:
Casserole:
Onion Kebab:
Italian Stuffed Onions:
10 big yellow onions
100 gr of sausage
200 gr of chopped beef meat
1 egg
100 gr of parmesan cheese (the original recipe has Toma cheese, but parmesan is just as good and easyer to find)
3 spoonfull of bread crumbs
salt
pepper
oil
1/2 glass of white dry wine
First you peel and boil the onions in salty water for 15 minutes. You strain them and cut the top. You remove the inside layers and leave only two or three layers on the outside. It is important trying not to break the outside but it is not so difficult if the onions are not too boiled. Chop the inside of the onion and fry it in a pan with some oil, then add the sausage without its peel and the beef meat, fry just for a few minutes. Simmer with the wine and add salt and pepper. Put the meat in a bowl and add parmesan, egg and bread crumbs. Then fill the onions with the stuffing, put them in a baking pan and add some oil. Bake for 40 minutes 180°C. Enjoy!
00:00 Intro
00:22 Artist
00:43 Hamama Sponsor!! Yay!!
01:35 Sudanese Onion Salad
03:08 Eating Sudanese Onion Salad
04:51 Italian Suffed Onions
06:45 Eating Italian Stuffed Onions
08:43 Southern US Vidalia Casserole
11:05 Eating Vidalia Casserole
13:04 French Pissaladiere
15:04 Eating French Pissaladiere
17:23 Indian Ullli Theeyal
19:03 Eating Indian Ulli Theeyal
20:53 Onion Rings
22:29 Eating Onion Rings
24:16 Kurdish Onion Kebabs
26:17 Eating Onion Kebabs
28:04 Ending, topics?
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Where I get my earrings with a little discount code!
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Beryl Shereshewsky
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