Eat With Your Hands Sparerib Marinade With Onion Salad Idea Recipes

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RIB-EYE STEAK WITH VIDALIA ONIONS

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9



Rib-Eye Steak with Vidalia Onions image

Steps:

  • For the steak:
  • Rub each steak on both sides with some of the olive oil and seasonings. Grill over high heat, turning just once, to desired doneness.
  • For the onions:
  • Put some of the chopped garlic, 2 tablespoons butter, and a teaspoon of seasoning on the cut side of each of 4 onion halves. Top each with the another half. Wrap each onion completely in aluminum foil, and bury in the hot coals for about 10 minutes, until quite soft. Move to the grates to finish cooking, another 5 minutes or so. The onions should be golden and soft to the point of falling apart.

4 boneless rib-eye steaks, about 1-inch thick
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 teaspoons seasoned salt (recommended: Lawry's Seasoned Salt)
4 teaspoons all-purpose seasoning (recommended: McCormick's Season All)
4 large cloves garlic, finely chopped
8 tablespoons salted butter
4 teaspoons all-purpose seasoning (recommended: McCormick's Season All)
4 Vidalia onions, peeled and halved -not through the stem end

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

This is an easy salad that is perfect for a warm summer day.

Provided by BogeyBill

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 9



Marinated Cucumber, Onion, and Tomato Salad image

Steps:

  • Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
  • Cover bowl with plastic wrap; refrigerate at least 2 hours.

Nutrition Facts : Calories 156.2 calories, Carbohydrate 18 g, Fat 9.5 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 784 mg, Sugar 11.9 g

1 cup water
½ cup distilled white vinegar
¼ cup vegetable oil
¼ cup sugar
2 teaspoons salt
1 tablespoon fresh, coarsely ground black pepper
3 cucumbers, peeled and sliced 1/4-inch thick
3 tomatoes, cut into wedges
1 onion, sliced and separated into rings

CHEESEBURGER QUESADILLAS

these are fun! great party appetizer or a creative spin on dinner. i like to serve these over lettuce leaves with finger bowls of ketchup, bbq sauce, pickles, and mayonnaise. my husband likes to tuck in crisp bacon when he assembles these.

Provided by JamesDeansGirl

Categories     Meat

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10



Cheeseburger Quesadillas image

Steps:

  • in a skillet, brown the ground beef, adding seasoned salt and pepper, until completely cooked. drain off the fat and place the meat in a medium bowl.
  • pour in the 2 cheeses and onions; mix thouroughly.
  • place an equal amount of the cheeseburger mixture on each tortilla; fold each tortilla over to create a half circle and press down lightly.
  • coat a skillet or griddle with a little butter or oil and warm to medium heat.
  • lightly brown each quesadilla for 2-3 minutes per side until the cheese melts.
  • remove quesadillas from the pan and cut each into 3 wedges. serve hot with your favorite cheeseburger toppings.

6 soft flour tortillas
1 lb lean ground beef
1 cup swiss cheese, shredded
1 cup cheddar cheese, shredded
1 teaspoon seasoning salt
1/2 teaspoon seasoned pepper
1 cup white onion, diced
pickles or mustard
lettuce
tomatoes, slices

SWEET PETITE POTATO PEPPERS

I am always creating something new in my kitchen, so when I stumbled upon the french onion potato salad idea, I decided to take it to the next level with serving a Tbsp. on half of a mini pepper. It is a perfect balance of sweet and savory, one perfect bite of cold flavors that will be perfect for any family reunion or warm summer picnics at the beach or park this summer. You can dress these up with bacon bits, crab, shrimp, or put your own twist on them. :)

Provided by Sassy Red Chef

Categories     Spreads

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10



Sweet Petite Potato Peppers image

Steps:

  • Boil potatoes in pot of 6 cups water, until fork tender, drain the potatoes, place in mixing bowl.
  • Separate bowl mix mayo and french onion dip, salt, and pepper.
  • Combine dip mix to potatoes, begin to mash, leaving some chunky consistency.
  • Toss onions, cheese, celery and eggs.
  • Sample potato salad, you may want to add more salt or mayo, depending on your flavor.
  • Begin to spread on the skins of the peppers, line them in any fashion on a serving tray. You should have 20 pepper slices to serve.
  • Cool for one hour in the refrigerator. If you plant to take these on a picnic, line them in a plastic rectangular container or place them on a plate with plastic wrap over ice.

3 large red potatoes, peeled with some skins left, quartered
10 sweet mini bell peppers, seeded and cut in half lengthwise
1 cup sharp cheddar cheese
1/2 cup celery, finely chopped
1/2 cup finely chopped red onion
1 hard-boiled egg, chopped
1 cup French onion dip
1 cup mayonnaise
1 teaspoon salt
1 teaspoon pepper

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