SUNDAY BBQ: Savory, cheesy triple onion pie, Carolina BBQ sauce - KMSP-TV

SUNDAY BBQ: Savory, cheesy triple onion pie, Carolina BBQ sauce

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Today's recipe's are perfect for football Sunday, featuring a North Carolina BBQ sauce for any Panther fans lingering in Minnesota this weekend.

Triple Onion Pie

1 Yellow onion sliced very thin

1 red onion sliced very thin

3 Green onion stems sliced very thin

2 cups shredded cheddar cheese

5 eggs beaten

1 cup heavy Cream

1 T. chopped parsley

1 T. butter

S&P

1 pre baked pie shell

Directions:

Place yellow onions in a preheated med hot skillet with butter and sauté until golden brown.

Reduce the heat to med low and then add red onions and sauté until tender.

Remove from heat and let the onion mixture cool down.

When the onion mixture is cooled down, mix in the green onions.

Combine S&P, parsley, eggs and cream together and mix well.

Place ½ the cheese in the bottom of the pre baked pie shell, place ½ the onion mixture on the layered cheese, and repeat the process.

Slowly pour the cream/egg mixture over the onion/cheese mixture in the pre baked pie shell.

Bake onion pie in a preheated 350 degree oven approximately 35-45 minutes.

Egg mixture should be firm.  Test custard with knife. It should come out clean. Let custard set for about 10 minutes before slicing

 

Pimiento Cheese filled Yellow Squash

2 Roasted red peppers cleaned and seeded then chopped into ¼ inch size

2 Cups room temperature cream cheese

½ Cup diced cooked and drained bacon

2 Cups shredded cheddar cheese

½ Cup sour cream

1 t black pepper

1 t salt

1 t granulated garlic

1 T chopped chives

½ cup Panko bread crumbs

Directions:

Thoroughly mix all the ingredients except the chopped peppers.

Then gently fold in the chopped peppers.

Cut squash in half then core out the seeds.

Fill the squash with cheese mixture.

Sprinkle with Panko bread crumbs.

Bake in a preheated 350 degree oven until squash is tender and cheese is bubbling.

Let set for 5-10 minutes before eating!

 
North Carolina BBQ sauce

1 ounce malt vinegar

1 ounce Lea & Perrins

½ cup fine diced onion

1 t dry mustard

1 T Fresh diced garlic

3 ounces brewed coffee

1 ounce balsamic vinegar

1 ounce molasses

4 ounces tomato sauce

Mix thoroughly

Refrigerate 24 hours before using

CHILI COOK-OFF

The American Culinary Federation Minneapolis Chefs Chapter and the Area 9 Special Olympics Minnesota team, the Wizardz, present the second-annual Chili Cook Off on Oct. 19, 2013.

Event details:

Oak Crest Elementary
1101 West Commerce Drive
Belle Plaine, MN 56011
4 to 7 p.m.

Tickets can be purchased at the door on the day of the event, or call 952-270-6351 to purchase from a Wizardz athlete.

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