Best Web Exclusive Round 2 Recipe Potato Stuffed Onions Recipes

(WEB EXCLUSIVE) ROUND 2 RECIPE: FARMHOUSE HASH TAQUITOS

Steps:

• Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
• In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.
• Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
• Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
• Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.

(WEB EXCLUSIVE) ROUND 2 RECIPE: CREAM OF ASPARAGUS SOUP

Steps:

• Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
• Preheat oven to 375 degrees F.
• Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
• Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
• In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
• Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
• In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

STUFFED ONIONS

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

BAKED STUFFED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Trim the ends of the onions, leaving the skins on, and cut them in half horizontally. Put the onions, cut-side up, in a baking dish just large enough to hold them in a single layer. Drizzle with 3 tablespoons of the oil; scatter the thyme sprigs over the top and season with salt and pepper. Add 2 cups of water, cover with foil, and bake for 1 hour. Remove the foil and bake, basting with the pan juices until the edges of the onions are browned, about 45 minutes to 1 hour more. (Add more water if pan is running dry.) Remove from the oven and cool.
• Smash the garlic clove with the side of a cook's knife. In a large skillet, heat 2 tablespoons of the oil over medium heat, add the garlic and stir until golden, about 3 minutes. Remove the garlic and discard. Working in batches, add the spinach, stirring to wilt before each addition. When all the spinach has been added, raise the heat to high, season with salt and pepper, and stir to combine. Cover and cook until fully wilted, about 3 minutes. Remove from the heat and drain the spinach in a colander. When cool enough to handle, squeeze as much liquid from the spinach as possible and coarsely chop.
• Lower the oven heat to 350 degrees F.
• Scoop out the center of each onion, leaving at least half an inch of the outer rings, to make onion "bowls". Coarsely chop half of the onion centers, and reserve the remaining for another use. In a mixing bowl combine the chopped onion, spinach, lemon zest, eggs, cayenne, breadcrumbs, chopped thyme, and feta cheese. Season with salt and pepper. Divide the mixture evenly among the scooped-out onions. Drizzle the tops with the remaining olive oil and bake for 30 minutes. Serve hot or at room temperature.

ROUND 2 RECIPES -ALE AND ONION MEATLOAF

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl mix together the ground beef with all ingredients, except 2 tablespoons ketchup. Form ground beef into a loaf shape on a baking sheet. Brush top and sides with remaining ketchup. Bake for 1 hour. Transfer to a serving platter and serve.
• For Red Onion Compote:
• In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
• For Burgers:
• In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
• Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote.

POTATO STUFFED BAKED ONIONS

Steps:

• Clean onions; with knife, cut a 1/16th" deep X in the bottom of the onions; parboil onions 10 minutes in salted water.
• Cool and cut off bottoms of onions; punch center of onion thru bottom, leaving 2 or 3 outer layers intact; set aside.
• Boil potatoes until cooked through; mash; add sour cream and cream cheese and mash;add butter and milk and mash; add salt and white pepper to taste; cool until just warm.
• Stuff onions with a pastry bag and place in 2" deep baking pan; brush onions and potatoes with melted butter and sprinkle with grated parmesan; bake at 375° for 20 minutes until cheese is lightly browned and potatoes are heated through.

(WEB EXCLUSIVE) ROUND 2 RECIPE: SPAGHETTI AND MEATBALL CALZONES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or if you have a nonstick baking sheet, lining is not necessary.
• Divide the dough in 4 equal portions. Place on a floured work surface and using a rolling pin, roll out the dough into a small round about 6 to 8 inches in diameter. Repeat with remaining pieces of dough. Set aside.
• Place about a quarter of the leftover Spaghetti with Meatballs in the center of the dough round. Top with 1 tablespoon of sauce and sprinkle with a tablespoon of cheese. Brush the edges of the dough with a bit of water. Fold the dough over to make a half circle and crimp the edge with a fork. Place on prepared baking sheet. Repeat with remain filling and dough.
• Place in oven and bake for 35 minutes or until golden brown. Serve hot with a side of Tomato Sauce.
• Preheat oven to 400 degrees F.
• In a large bowl combine the milk and bread. Let the bread absorb the milk. Add remaining meatball ingredients except the cheese. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Take about 3 tablespoons of the meat mixture and roll into a ball and press into a patty. Place a mozzarella cube or 1 tablespoon shredded cheese onto the patty and bring up the sides around the cheese and roll between hands to form a ball. Place onto a nonstick baking sheet or a baking sheet sprayed with nonstick cooking spray. Repeat process with remaining meat and cheese. Place the meatballs into the oven and cook for 12 minutes. Remove baking sheet from the oven and set aside.
• Cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Drain and place the pasta on a large serving platter.
• In a medium pot heat olive oil over medium heat. Add onion, garlic and saute for 3 minutes. Add remaining ingredients and simmer for 10 minutes. Gently stir in the meatballs and any pan drippings from baking sheet and simmer for another 5 minutes.
• Place the meatballs over the spaghetti, pour the sauce on top and serve immediately.