Hungry Onion Recipe Collection

My wife recently had to attend a bridal shower. Each guest was asked to bring a recipe for the bride-to-be. Since Mrs. Z doesn’t cook much, I put one together for her. Just another day and all . . . .

But, it got me thinking. For a goof, let’s try having one thread where each of us puts up one recipe. No rules (except the usual limitations regarding recipe posting), but hopefully a cool resource and fun exchange. A virtual pot luck dinner for the new community.

Dumb-ass that I am, I left the one I wanted to post at home. Rather than chance forgetting something, I’ll do it tomorrow (it’s for a ghost pepper cornbread, if anyone can’t wait twenty-odd hours). Thus, I’ll look to others to get this started. Over time, maybe we can even try to get new members to continue to pop one up, in addition to “introducing” themselves on that other thread.


Traditional Lancashire Hotpot

And, as with any traditional dish, there’s as many recipes as there are cooks. I’ve even eaten a Michelin starred Hotpot, but this is how Mum cooked it (for four). It represents me, my region and my culture.

900g stewing lamb (or neck chops)
2 medium onions, thinly sliced
900g potatoes, thinly sliced

Brown the lamb in lard or dripping. Put half the potatoes in the bottom of a casserole. Add the onions and lamb in layers. Add stock to just about cover (add Worcestershire sauce if you wish - Mum didnt). Top with the rest of the potatoes and brush with butter so they’ll go crispy. Cook at 170C for around a couple of hours - test after 90 minutes to see how it’s doing. Traditional accompaniment would be to open a jar of pickled red cabbage or beetroot.

You can find other similar dishes - Irish stew or lobscouse - but these are not Hotpot. And if you can find it, the fuller flavoured mutton or hogget will be much better than lamb.


This is one of my favorite fall/winter dishes. I like to keep a batch on hand in the freezer, ready to pull out on those particularly chilly days.

Butternut Squash Soup

4# butternut squash
4 slices bacon, diced
1/2 cup onion, diced
48 oz. (or so) chicken stock
2 apples, peeled and diced
Heavy cream

Cut squash in half and remove seeds. Brush cut surface with olive oil. Liberally apply salt and pepper.

Line a baking sheet with aluminum foil for easy clean up. Roast cut side up at 350 until paring knife penetrates easily, about 1 1/2 hours. Let cool, and then peel. (I usually do this a day ahead.)

Cook bacon in stock pot until almost crisp. Add onion and cook until golden but not dark brown. Deglaze pot with a bit of chicken stock. Add the rest of the stock, plus the apple and squash. Simmer slowly until the squash disintegrates. I simmer with the lid on. Use an immersion blender to smooth it out. (I have it be a bit thick, because you’ll be thinning it with the heavy cream.) Season with salt and pepper.

Add the heavy cream just before serving. Let it warm up, then check seasoning again.

You can also freeze this soup. Freeze it before you put the heavy cream in it.

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Heavenly Tofu

Mix together 1/2 tsp of sesame oil, 1 tsp of Maggi sauce (available at any Asian market: it’s the funny shaped bottle with the yellow cap), 3-4 tbs of oyster sauce, 2 tbs of soy sauce, hot sauce (I use sriracha – a good spritz if you likey da spicey), and a dash of rice vinegar.

Dice a pack of firm tofu and zap in the microwave for 3-5 minutes. Poor out any liquid the tofu might have sweat out. Heat up 2 tbsp of cooking oil (I use peanut oil, but you can use any oil you like) until it smokes, then pour over nuked tofu. Add aforementioned sauce. Add chopped scallions, a heaping helping of cilantro, and toasted sesame seeds. Inhale.

Super-low cal, super-tasty. Serves 2. I’d just use half a pack for one.


My Grandmother’s Chili

Note that this isn’t typical Texas chili, although my grandmother was born and raised in central Texas, but it’s extremely quick and incredibly addictive. I’ve made a few alterations to make it more “mine”, but either way…

First, her traditional recipe:

I lb ground chuck, (80/20)
Gebhardt’s Chili Powder
1/4 Cup of flour

Brown chuck.
Sprinkle over with flour and cook through.
Add chili powder to taste, (I do it by feel, but I’m going to guess about two heaping tablespoons).
Add water to thicken to desired consistency. Maybe a cup, cup and a half.
Simmer for ten minutes. Eat.

Great for Frito Pie, Tamale Casserole, Chili Dogs, Texas Poutine, (ladle it over French fries, add cheese and onions), etc.

I have added a bit to it at times by adding some finely chopped onions near the end of the meat browning, and/or a heaping tsp of comino, (cumin) with the flour. Other than that, it’s all her.

“My” chili uses stew meat, lots more comino, onions, peppers, a can of RoTel tomatoes, garlic, etc. and a much longer cooking time. Grandmama’s is fast, simple and oh so very satisfying.

Might just be me tho’!


Curried Peanut Potato Salad
Boil 2 pounds of red potatoes, cut into bite sized chunks and unpeeled, until tender but still firm. Drain, rinse in cold water to stop cooking, and drain some more.

Put cooked potatoes in a large bowl and add 1/2 cup EACH of: diced green bell pepper, celery, and green onion. (I just do a handful of each and often leave out the bell pepper.) Also, about 1/2 cup (or more) roasted Spanish peanuts, with the skins on.

Whisk together 1/2 cup of mayonnaise, 2 Tablespoons of cider vinegar, 1 Tablespoon of chunky peanut butter, and 1 tsp. of curry powder. (It will take a bit of mixing and the dressing will look broken before it comes together into a smooth mixture. Don’t over mix, else it will break.) (I usually make extra dressing.)

Add dressing to potatoes / veggies / peanuts, stir well, and then cover and refrigerate.

Allow to come to room temperature before serving. Add additional Spanish peanuts, to taste.

This is my favorite potato salad. It’s a regular fixture around here. The original recipe is probably from Sunset magazine or maybe Better Homes & Gardens (it’s one my mother found, somewhere).

Oh, and the original recipe also calls for cooked (crisp!) and crumbled bacon, but I don’t think we ever added it.

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I wonder if - once we have a critical mass of recipes - it would make sense to then split those into categories… like main dishes, sides, apps, desserts (for starters).


I made this before (from another of your posts) and I agree - it is heavenly. We loved it. Thank you!

The style Steak Tips I grew up with (MA)

3/4 c Vegetable Oil (grapeseed)
1/4 c Soy Sauce
1/4 Honey
2 Tbsp Cider Vinegar
2 Tbsp chopped Onion
2 Garlic Cloves, minced
1/2 tsp Ground Ginger
Sirloin Steak Tips

Marinate 6-12 hours. Grill.


African(ish) peanut stew

  • my customized mish mash of several recipes-
    2TB coconut oil
    1 chopped yellow onion
    3 cloves minced garlic

Sauté until onions are translucent
Approx 2lbs cubed peeled sweet potatoes (can swap in butternut squash)
1c not oaky white wine
4c +- homemade veg stock (or better than bullion veg stock)
2tsp cumin
Two good pinches salt
1 can drained white beans (of course from scratch is better)
1 15oz can of whole plum tomatoes rough chopped with liquid
Red pepper flakes to taste
1/2 bunch chopped lactino kale (or other dark leafy green)
1/2 cup all natural creamy peanut butter (almond butter is also awesome)

Simmer until sweet potato is cooked through, taste and add salt/pepper as needed.
Optional highly recommended garnishes for serving: fresh cilantro, chopped dry roasted peanuts

This tastes better the next day. Freezes very well. Makes 8-10 entree servings.
*wait until after everyone has finished raving about it to mention that it’s vegan (and gluten free). Please make the recipe once as is before adding chicken/meat to it.


Although Will Owen gives credit to the LA Times, we just call it WOs pork shoulder. It’s insanely good and we’ve passed it all over the country.

" Will Owen Dec 24, 2008 09:51 AM
I think I’ve posted this here before - it calls for a bigger roast than you have, but I’ve made it with a four-pounder and it came out well. Delicious.

SLOW-ROASTED PORK SHOULDER (adapted from the LA Times)

10 peeled cloves garlic

1/2 cup fennel seeds

2 tablespoons coarse sea salt

1/2 teaspoon freshly ground black pepper

5 to 6 crumbled small dried red chiles, incl. seeds

1 pork shoulder butt, bone-in or boneless (about 6 to 7 pounds)

1/2 cup hot water

Juice of 1 lemon

1/2 cup chicken broth

olive oil

  1. Heat the oven to 450 degrees. Using a mortar and pestle, crush the garlic and fennel seeds and mix them together. Add the salt, pepper and chiles and combine.

  2. Cut 1-inch wide slits all over the surface including top and bottom of meat. Rub the garlic-seed mixture into the slits.

  3. Heat 2 tablespoons olive oil in a large, heavy Dutch oven. Sear the meat on all sides over medium-low heat for about 10 to 12 minutes. Don’t burn the garlic!.

  4. Remove the roast from the pot, add the hot water, scraping the bottom to deglaze the pan. Place a rack in the bottom of the pan, add the meat, fat side up, and roast uncovered for 30 minutes.

  5. Pour the lemon juice and the chicken broth over the meat. Brush with more olive oil.

  6. Reduce the heat to 250 degrees, cover the pan and roast the meat 8 to 10 hours, occasionally basting with pan juices. The roast will be done when the meat falls apart when poked with a fork.

  7. Remove the roast from the pot and place it on a serving platter. Skim the fat from the pan drippings and serve these on the side or drizzled over the meat.
    45 Replies


OK. I’m back. This concoction’s fun, albeit pretty spicy. It started from my handwritten notes on a long-forgotten website entry for Habanero Cornbread, somewhere around the time that The Dixie Chicks went from hanging out at the Grammys to hiding out at their Grammy’s. The recent surge in availability of, and interest in, Ghost Peppers (not to mention several pounds of roasted Hatch chiles in the freezer) led to this iteration. Serve slices with soft butter and something a little sweet like jam or honey.


Preheat oven to 375* F
Butter the hell out of the bottom and side of a loaf or 8x8 pan.

1 cup Cornmeal
1 cup Flour
2 1/2 tsp. Baking Powder
1/2 tsp. Salt

1 Large Egg
1/2 Cup Plain Yogurt
1/4 Cup Corn Oil (I use corn, because corn, but, clearly other neutral oils would work just the same)
1 8 oz. Can Creamed Corn (There’s probably a way to get rid of this with somer type of “upgrade” ingredient, but it works, so . . . .)
1/2 to 1 Cup Grated Cheese (Jack or Cheddar make the most sense, but, there’s wiggle room here. Same with the amount. Cheesy bread’s good, and the fattiness helps cut the heat.)
1 to 2 Tbs. Sugar
1 to 2 Tbs. Molasses (Truth is, these two sweeteners mitigate the heat. More than 4 Tbs seems like too much, less than 1 is for the truly brave. My preference is for about 2 of the Molasses and 1/2 of Turbinado sugar.)
1 Bhut Jolokia (Ghost Pepper), minced w/ seeds removed (If you want to remove the stems as well, I promise not to judge.)*
2 Roasted Hatch chiles, minced (Anaheims are a fine substitution - they don’t really even have to be roasted, but it’s better that way).

I bet you guys know the rest.

Mix DRY. Mix WET. Mix DRY together with WET. Pour into pan.

Bake for 30 to 35 minutes. I do the toothpick thing to test for doneness.

  • 3 or 4 minced habaneros were what I used before trying out the Ghosts. They’re a bit less explosive without being wimpy.

Also, a hearty “Thanks!” to all who have posted. Please keep 'em coming. Who cares if you’ve posted 'em elsewhere.

Besides, this way, who knows, Samson’ll have 'em all to package up for sale - should desperate measures be required to keep the lights on here. . . .

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I really want to contribute to this but my recipes are all in my head. I did my best to write down my favorite - my version of Grandma Rosie’s brisket. I hope it works!

Grandma’s Brisket Sort Of

These are NOT exact measurements – by any stretch of the imagination

1-2 Tb butter or use olive oil
1 large sweet onion – small dice
2 or 3 carrots – small dice
2 cloves garlic – minced
1 Tsp sugar
Appx. 2 Tb garlic powder
Appx 2 TB paprika
Salt and pepper
Brisket –with fat
1-2 bottles of Pinot Noir
Beef broth – this will be added when sauce starts reducing too much
Ketchup – um, I’d say about ¼? I’m not asking you actually, but I just kind of squeeze. If you are adverse to ketchup, you could use a little tomato paste.
Covered roasting pan or if no cover, use aluminum foil

Preheat oven to 350.

Place roaster on top of stove. Heat butter or oil and add the garlic, onions and carrots. Season with Salt and pepper and sugar and sauté until lightly browned.

Meanwhile, combine the garlic powder, paprika and more salt and pepper in a small bowl and add water until it forms a loose paste. Rub on all sides of brisket.

When onions and carrots are done, push to the side and add the brisket to the pan. Brown on both sides.

When the brisket is brown add one bottle of the wine and some beef broth– or as much as goes about ¾ the way up the brisket. Stir in the ketchup. Cover and put in oven. Leave it there for two hours.

At the end of two hours, remove the brisket from the oven. Remove meat to a carving board and slice thinly against the grain. It really needs to be thin. Put the sliced brisket back in the pan with the sauce, with the meat under the sauce. At this point you will probably need to add more liquid, so start adding broth. You can also add more wine – add the rest if you didn’t use up the bottle.
This will need to cook for about another two hours, but I would check it after one hour and keep adding liquid as needed. Keep checking it every half hour and then every few minutes until it is done. Taste it to see if it’s done. This should not require a fork to eat, so don’t take it out until you can cut it with your fork and it is very tender.


That’s where I primarily keep mine too. My wife laughs at me when I make something to write down for someone else to try - the notes have to be wiped down and rewritten before sharing.


Mexican Hash Brown Casserole

1 package fresh shredded hash browns (eg Simply Potatoes, plain or with onions/peppers/whatever)
1 big onion, diced
1 jar salsa (more chunky than runny)
2 C shredded cheddar cheese

Grease a baking dish. Layer half of each ingredient in the order listed, ending with cheese. Bake at 375 for about 15-20 min or until hot and bubbly.

This is a great way to do potatoes for a brunch that doesn’t require you to stand in front of a hot stove splattering oil paying attention as you simultaneously try to scramble a dozen eggs. It’s also very customizable - you can add peppers or omit the onion as necessary.

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Here’s my recipe for rouladen. Nothing innovative as they are all pretty similar. Forgive my craptastic instructions. I’m terrible at writing out recipes.

2 pieces of flattened beef about 7” x 4” (rump, chuck, flap – any long cooking cut) – this is a pain in the ass to flatten, see if you can get it from a butcher already flattened – tell them it’s for rouladen
bacon (about 4 slices)
dijon as needed to spread on meat (I use Trader Joe’s brand or Edmond Fallot and I’m pretty generous with it)
dill pickles (2) sliced into 4 spears per pickle
sliced onion (about 1 small one)
red wine (a few glugs)
32oz beef stock
½ tsp Vegemite (or Marmite)
a few dashes Worcestershire sauce
1 bay leaf
Hungarian sweet paprika (about 2 tsp)
¼ c or so of sour cream
about 2 Tbs flour

Season the flattened meat with s&p on both sides. Keep in mind saltiness of the pickles and stock when seasoning. Spread a good amount of Dijon all over one side. Then lay two strips of bacon down. Leave about 2” at the bottom. Lay down the pickle spears (3 per slice of beef) spaced apart. Next lay down the onions, roll and tie with string.

Sear on all sides and remove from pot. Deglaze with some red wine. When it has reduced a bit add the paprika and Vegemite and let dissolve before adding the stock. Continue adding the remaining ingredients except for the sour cream and flour. Let simmer for a few minutes then reduce heat and return the beef to the pot. Gently simmer partially covered for 60-90 minutes.

Remove the rolls. Reduce the stock down and then add a sour cream- flour slurry. Simmer for about 5 minutes then return the beef rolls and warm for about 10 minutes.

Slice in two on the diagonal, drizzle with gravy. A little parsley might help with the ugly factor. I like to serve this with mashed potatoes, braised red cabbage and a cucumber salad.

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Gio’s Bison-Chipotle Meatloaf

Yield one regular loaf pan
Categories meatloaf, bison, chipotle

    2 lbs ground bison meat
    1/3 cup ketchup (TJ's Organic)
    1 egg
    Kosher salt & FG black pepper
    3/4 cup oatmeal
    1 Tbsp. canned chipotle peppers in adobe sauce...or more!
    3 cloves garlic minced
    2 Tbsp. shredded or grated Pecarino Romano


    Preheat oven to 375*
    I don't oil a 9X5X3" loaf pan, but you can if you want.
    In a bowl combine all ingredients and mix together.
    Press mixture into loaf pan.
    Bake for 55 minutes.
    Rest for a few then serve....

Rigatoni with sausage and fennel sauce.

Sorry not really one for exact measuremments but these should be good enough. Serves 4.

8 good pork sausages.
Olive Oil
2 tins plum tomatoes
1 large onion.
2 cloves garlic.
Red Wine
About 1 tsp fennel seeds.
1/2 - 1 tsp fennel pollen.
Salt and sugar to taste.

Remove sausages from casings and break up, Most of the meat should be fine buffalo leave some larger nuggets that crisp up.Fry off the sausage meat in batches in a saucepan so as not to overcrowd. Once browned, remove from the pan.

Dice the onion and saute gently in the s ame pan that was used to fry the sausage meat. After a few minutes and the two cloves of garlic crushed. Once onions and garlic are soft add add the fennel seeds after crushing the but not to a powder.Cook for 1 min and then add a good glug of red wine . Turn. up the heat for 2 mins then add the tomatoes and turn downto a low simmer and cook for 5 mins, crushing the tomatoes if necessary.Add back the sausage meat and cook to 1 1/2 - 2 hrs on a very low heat, ( add sugar depending on the acidity of the toms and some salt) until reduced to a thick sticky sauce, 10 mins before ready add the fennel pollen, Serve as the sauce for rigatoni or similar pasta.


We used to do a mussels feast every August & it was very popular. I usually use farm-raised Mussels cuz they’re cleaner but any Mussels work just fine:

Mussels Marinara

Olive oil
1 large yellow onion chopped
4 (or more) cloves of garlic diced small
1 large can peeled plum tomatoes
2 lbs. Mussels (I prefer farm raised – they’re cleaner)
Salt & Pepper
Red Pepper flakes

Scrub, rinse and pick over the mussels in a sinkfull of cold water making sure they are all live & clean. Remove all the beards & discard any mussels that are cracked.

In a large sauté pan (large enough to hold all the mussels with room for them to open) add enough Olive Oil to coat the bottom of the pan & cook the onions. Add the onions & sauté until they are translucent & tender. Add the garlic and cook for another minute or two. Add the tomatoes and smash them up with a spoon (or your fingers or whatever). Add Salt & Pepper to taste and a good pinch of Red Pepper flakes. Add Basil (I’d say 3 Tbs at least – add more or less according to your preference). Saute the whole works for 5 minutes at a high enough temp that it’s all bubbling but not high enough to burn. After 5 mins the sauce is ready. You can add the mussels anytime. When ready to add the mussels turn the heat up to medium high. No need to worry about burning the sauce now as the mussels are immediately going to start adding their liquor. Add the mussels & cover the pan. Cook for about 4-5 mins & then give the mussels a stir. They should be open – if not give them another minute or two.

I usually serve this with linguine, greek salad & Italian bread


& just for fun here’s a dessert recipe. My middle daughter is quite a cook & she found this recipe years ago 7 we tried it together for the first time. I’ve been making it for years - it’s killer and really, a lot easier than it seems.

Flourless Chocolate Cake

10 oz plus 6 oz bittersweet or semisweet chocolate chopped
10Tablespoons unsalted butter
6 extra-large eggs, separated
2/3 cup sugar
½ Cup whipping cream
¼ cup sweetened flaked coconut toasted

Preheat oven to 350 degrees. Butter and flour 10-inch-diameter cake pan. Line bottom of pan with parchment paper. Stir 10oz chocolate and butter in double boiler until melted and smooth. Remove bowl cool slightly.

Whisk egg yolks and sugar in medium bowl to blend. Beat egg white in another bowl until they form peaks. Fold yolk mixture, then chocolate mixture into egg whites until just blended. Transfer to cake pan. Gently tap cake pan on work surface to eliminate bubbles in batter.

Bake cake until tester inserted into center comes out clean, about 35 min. Transfer cake to rack and cool completely (center will sink). Press outer edges of cake down to level top. Run thin knife around pan sides to release cake. Turn cake out onto rack and peel off parchment paper. Invert cake onto platter. Place remaining 6 oz chocolate in medium bowl. Bring whipping cream to boil in small saucepan. Pour cream over chocolate and whisk until melted and smooth. Pour chocolate mixture onto cake, spreading to edges. Sprinkle with toasted coconut. Refrigerate until chocolate topping is set (about 2 hours).