Onion

by Guest Chef Ronnie Ronnie's Sushi Wednesday, July 28, 2010 Guest Chef Ronnie with Ronnie's Sushi shows how to prepare Mongolian beef. He says this recipe is not restaurant-style but is less complicated and very easy to make at home. It serves 4 people. Ingredients: 1 lb. flank steak 1/4 C cornstarch 2 tsp. vegetable oil 1 Tbsp. minced garlic 1/2 C soy sauce ½ C sugar 2 green onions, sliced 1 medium onion, sliced Procedure: Prepare beef, green onion, onion and minced garlic.

by Ronnie's Sushi Wednesday, December 24, 2008 Ingredients: 1 Nappa cabbage 1 cup salt 1 cup rice powder – cup red pepper powder – cup...

by Chef AL Levinsohn Wednesday, January 7, 2008 Ingredients: 2 cups par baked potatoes, still firm, chilled and grated 2 eggs – cup minced onion 1 to 2 tablespoons flour Milk, to thin Salt and white pepper, to taste 2 tablespoons green onion or chives...

Wednesday, November 22, 2006 - by Chef Ronnie of Ronnie's Sushi    Serves 4 to 6 1 pound of thinly sliced beef tenderloin- marinated 2 pounds of yakisoba noodle 4 ounces of dried and softened shitake mushroom 4 ounces of zucchini 4 ounces of carrot 1 yellow onion 2 ounces of green onion Sauce: 1/4 cup of soy sauce 1/3 cup of mirin (Japanese sweet rice wine) 2 tablespoons of sugar 1 tablespoon of sake 1. Slice vegetables.

Stir Fry Ingredients: 2 tablespoons                                    olive oil ½ cup                                               white onion (julienned) ½ cup                                               celery (bias cut) ½ cup                                               carrot (flowers or bias cut)

Ingredients: 1 tablespoon olive oil 1 tablespoon minced garlic 1/2 cup julienned yellow onion 1 thumb-sized piece of ginger, grated 1/2 cup chredded cabbage 4 to 6 shiitake mushrooms, sliced thin 2 green onions, sliced into matchstick pieces 1 teaspoon black pepper 2 teaspoons fish sauce 1 cup chredded duck confit or picked chicken meat 1 cup arugula 1/2 cup fresh coriander, chiffanod...

by Chef Al Levinsohn Wednesday, Dec. 20, 2006 6 hearty portions 1 cup of raw bacon - diced into 1/4-inch pieces 1/2 cup of diced white onion 2 pounds of tender cooked and cooled corned beef brisket - trimmed 1 pound of peeled Yukon gold potatoes, small dices, cooked and cooled 1 teaspoon of garlic powder 1 teaspoon of Worcestershire sauce 1 teaspoon of Tabasco sauce 2 teaspoon of ketchup To taste,...

This gratin is likely to become a new tradition for your holiday table. Cubes of bright orange pumpkin and creamy white potato are blended with smoky bacon and a spiced egg custard. The gratin is topped with a generous handful of nutty Gruyere and crisp Japanese breadcrumbs, which creates a toasty brown crust.  This gratin tastes fantastic and looks like a photograph in a fancy food magazine.   Serves 8-10 Ingredients: 6 cups peeled and cubed (1-inch) fresh pumpkin (about 1 ½ pounds)

by Chef Al Levinsohn Wednesday, March 3, 2010 Ingredients: 2 teaspoons canola oil 1 cup diced white or yellow onion (about 1/2 of a medium-size onion), divided 3/4 cup peeled and sliced carrots (about 3 medium-size carrots), divided 1/2 cup diced celery (about 1 large rib), divided 1/2 teaspoon kosher salt, plus additional as needed for final seasoning 1 bay leaf, preferably Turksh 4 to 6 sprigs fresh thyme 1 skin-on chicken breast with ribs, about 12 to 14 ounces in size 1 bone-in, skin-on chicken thigh (about 6 ounces)

The Al Aska Shriners kicked off their annual onion sales fundraiser on Tuesday morning. The state Shriners group has sold "Vidalia Onions" in their fundraiser for over 25 years. The Shriners are selling about 33,000 pounds of Vidalia Onions grown in Vidalia, Georgia. The onions grow in soil that contains low amounts of sulfur, giving them their unusually sweet flavor. They were harvested from a farm about two weeks ago and sent to Alaska by ground delivery. A spokesperson for the Shriners group said the money helps them raise money to operate their club and provides funding for them to go on parades in various communities.

Braised Short Ribs Serves 4 2 - Boneless Beef Short ribs ¼ Cup - Clarified Butter 1 Ea - Onion Diced 2 Cups - Mixed Fire Roasted Chilies Chopped (Anaheim, Pasilla) 1 Cup - Red Chili Paste* 1 Qt - Beef or Chicken Broth Salt and Pepper to Taste Procedure: Heat a Large cast iron pot or Dutch oven over medium high heat. Season ribs with salt and pepper. Brown in butter or oil until we caramelized. Add onions and cook until translucent and tender.

This gratin is likely to become a new tradition for your holiday table. Cubes of bright orange pumpkin and creamy white potato are blended with smoky bacon and a spiced egg custard. The gratin is topped with a generous handful of nutty Gruyere and crisp Japanese breadcrumbs, which creates a toasty brown crust.  This gratin tastes fantastic and looks like a photograph in a fancy food magazine.   Serves 8-10 Ingredients: 6 cups peeled and cubed (1-inch) fresh pumpkin (about 1 ½ pounds)

Stir Fry Ingredients: 2 tablespoons                                    olive oil ½ cup                                               white onion (julienned) ½ cup                                               celery (bias cut) ½ cup                                               carrot (flowers or bias cut)

The Shriners are selling Vidalia Onions to benefit children with disabilities. Every year 32,000 pounds of onions and sauces are flown up from Georgia for the fundraiser. Half of the onions stay in Anchorage. The other half are sent out for sale across Alaska. This year the group says it expects to sell out in record time-- seven days. The money raised goes toward medical treatments and prosthetics for children in Alaska. "Here in Alaska we have two clinics a year and we bring upward to, on any given two days, 150 to 200 patients on those two days," said Al Aska Shrine Past Potenate Ken Krasselt.

by Guest Chef Ronnie Ronnie's Sushi Wednesday, July 28, 2010 Guest Chef Ronnie with Ronnie's Sushi shows how to prepare Mongolian beef. He says this recipe is not restaurant-style but is less complicated and very easy to make at home. It serves 4 people. Ingredients: 1 lb. flank steak 1/4 C cornstarch 2 tsp. vegetable oil 1 Tbsp. minced garlic 1/2 C soy sauce ½ C sugar 2 green onions, sliced 1 medium onion, sliced Procedure: Prepare beef, green onion, onion and minced garlic.

Tim's Cascade Hawaiian Kettle style potato chips Sweet Maui Onion and Hawaiian Sweet Maui onion rings are being recalled due to possible salmonella contamination. These products are sold as individual bags and as components of variety packs. If you have purchased Hawaiian Kettle Style potato chips Sweet Maui Onion with dates March 9, 2010 up to and including June 7, 2010, or if you have purchased the Hawaiian Sweet Maui onion rings with dates March 23, 2010 and all dates up to June 21 2010, you are asked to return them to the retailer they were purchased from for a full refund.

by Chef Al Levinsohn Wednesday, March 3, 2010 Ingredients: 2 teaspoons canola oil 1 cup diced white or yellow onion (about 1/2 of a medium-size onion), divided 3/4 cup peeled and sliced carrots (about 3 medium-size carrots), divided 1/2 cup diced celery (about 1 large rib), divided 1/2 teaspoon kosher salt, plus additional as needed for final seasoning 1 bay leaf, preferably Turksh 4 to 6 sprigs fresh thyme 1 skin-on chicken breast with ribs, about 12 to 14 ounces in size 1 bone-in, skin-on chicken thigh (about 6 ounces)

Ingredients: 1 tablespoon olive oil 1 tablespoon minced garlic 1/2 cup julienned yellow onion 1 thumb-sized piece of ginger, grated 1/2 cup chredded cabbage 4 to 6 shiitake mushrooms, sliced thin 2 green onions, sliced into matchstick pieces 1 teaspoon black pepper 2 teaspoons fish sauce 1 cup chredded duck confit or picked chicken meat 1 cup arugula 1/2 cup fresh coriander, chiffanod...