260319 traditional french pistolets onion rye Recipes

french-fried onions, crushed rosemary, garlic powder, ground black pepper, pork tenderloin, spicy brown mustard

frozen broccoli florets, condensed cream of mushroom soup, undiluted, sour cream, shredded sharp cheddar cheese, divided, french-fried onions, divided

onions, sliced into thin rings, milk, all-purpose flour (i use gluten-free), oil (for frying ), salt

french-fried onions, boneless skinless chicken breast halves, honey dijon mustard or 1/4 cup french s honey mustard

onion (any white, yellow, or sweet ), flour, salt, pepper, canola oil, for frying

onion, soymilk (or other non-dairy milk), all-purpose flour (bob s red mill makes a gluten-free a-p flour), salt , to taste, oil, for frying

ground pork, ground beef, chopped onion, water, salt, pepper, allspice, ground cinnamon, liquid chicken seasoning, pastry for double-crust pie

white corn, drained, corn, drained, morton nature seasons seasoning blend, butter, french-fried onions

whole black peppercorns, filet mignon steaks, about 1 3/4-inches to 2-inches thick, balsamic vinegar, beef tomato, spreadable goat cheese, sugar, french fried onions

condensed cream of mushroom soup, undiluted, milk, tuna, drained and flaked, broccoli florets, cooked, shredded cheddar cheese, divided, french-fried onions, divided, flour tortillas (6 to 7 inches), chopped tomatoes , optional

french-fried onions, melted butter or 2 tbsp margarine, parsley flakes, eggs, beaten, garlic powder, count) can refrigerated crescent dinner rolls

onions, buttermilk, flour, salt (a little less than a full tablespoon), lots black pepper , to taste, cayenne pepper, canola oil (you can use peanut oil)

onion , cut into 1/4-inch slices, mushrooms, milk combined with 1/2 cup water, fritter batter (see below ), peanut or vegetable oil, juice, salt

onions, buttermilk, egg beaten, taespoon of salt, baking powder, water, flour, oil, lemon juice, cayenne pepper

onions, peeled, milk, egg, all-purpose flour, vegetable oil, salt to taste

garlic cloves, chopped, fresh flat-leaf italian parsley (1 bunch), unsalted butter, at room temperature (4 oz.), green onions, sliced (about 2 spring onions, white and light green parts only), fresh tarragon, coarsely chopped, pastis (anise-flavored liqueur), extra virgin olive oil, lemon , juice of, heavy cream (double cream), salt & freshly ground black pepper, breadcrumbs, lemon wedge, for serving