Time 2h30m Yield 6 servings Number Of Ingredients 14 Steps:
Heat oven to 400 degrees and lightly butter a 9-by-13-inch baking dish or large, shallow gratin dish. Coarsely chop one of the yellow onions. Cut the remaining yellow and red onions from root to stem into ¾-inch-thick wedges and set aside. In a large skillet over medium-high heat, combine chopped yellow onion, 2 cups water and a pinch of salt. Bring to a simmer and cook, partly covered, until onions are very tender, 15 to 20 minutes. Drain onions, saving the onion broth. (You should have about ¾ to 1 cup broth.) Transfer onions to a bowl, and set aside broth and onions. In the same skillet (no need to clean it), melt 6 tablespoons butter over medium heat. Add pine nuts and cook, stirring constantly, until golden brown, about 2 to 4 minutes. Stir in shallots and cook until tender, 4 to 6 minutes longer. Add rice and cooked chopped onion. Stir in baharat, 1 teaspoon salt and 3 tablespoons onion broth. Cook, stirring occasionally, until rice softens slightly and absorbs most of the liquid, about 15 minutes. If the mixture starts to stick to the pan, add another tablespoon or two of onion broth. Stir in dill. Spoon rice mixture into the prepared baking dish in an even layer. Shingle onion wedges on top, alternating between red and yellow onions. In a medium mixing bowl, whisk together pomegranate juice, olive oil, honey, pepper, remaining ¾ teaspoon salt and ½ cup onion broth. Pour over the onions and rice. Cover pan with foil and bake for 50 minutes. Uncover pan and continue to bake until the rice is tender and onions are soft, glossy and sticky, about 35 to 45 minutes longer. Serve with yogurt, if you like, and more dill.
Time 2h15m Yield 8 Number Of Ingredients 7 Steps:
In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).
Time 15m Yield 4 Number Of Ingredients 6 Steps:
Place the onions in a large bowl. In a small saucepan, combine the sugar, vinegar, oil, dill and salt; bring to a boil, stirring constantly. Pour over onions and toss to coat. Cover and refrigerate for at least 5 hours. Serve with a slotted spoon.
Time 40m Yield 4 half-pints. Number Of Ingredients 5 Steps:
Place onions in a colander over a plate; sprinkle with canning salt and toss. Let stand 1 hour. Rinse and drain onions, squeezing to remove excess liquid., In a Dutch oven, combine vinegar, sugar and thyme; bring to a boil. Add onions and return to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Time 15m Yield 4 Number Of Ingredients 6 Steps:
Place the onions in a large bowl. In a small saucepan, combine the sugar, vinegar, oil, dill and salt; bring to a boil, stirring constantly. Pour over onions and toss to coat. Cover and refrigerate for at least 5 hours. Serve with a slotted spoon.
Time 30m Yield 4 1/2 cups, 12 serving(s) Number Of Ingredients 8 Steps:
In a large skillet, saute onions in oil until tender. Add broth and vinegar. Bring to a boil, cook until liquid is reduced by half. Remove from the heat,; stir in the remaining ingredients. Serve at room temperature. Refrigerate leftovers.
Time 14h35m Yield 64 Number Of Ingredients 5 Steps:
Drain pickles and slice into 1/4 inch pieces. Place in a medium bowl with 2 cups sugar. Stir, cover and allow to stand at room temperature 6 to 8 hours, or overnight. In a medium saucepan, mix together the remaining sugar, vinegar, water and pickling spice. Bring to a boil. Pour over the pickles. Allow the mixture to stand at room temperature 6 to 8 hours, or overnight. Transfer the pickles to sterile jars and store in the refrigerator. Serve chilled.
Time 1h5m Yield 1 8x13 pan Number Of Ingredients 13 Steps:
Cook onions in butter, salt and pepper. Stir in sour cream, dill weed and 1/2 cheese. In another bowl, mix cream style corn, whole corn, milk, egg, corn muffin mix and tabasco. Put corn mixture in greased pan, onion mixture on top and then remaining cheese. Bake at lease 45 [email protected] 325-350 until cheese is golden brown and mixture"sets".
