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INGREDIENTS

• 6 ouncesmedium egg noodles (1 3/4 cups)
• 1/2 cup unsalted butter
• 3 cups chopped onions(2 large)
• 1 1/4 cups sour cream
• 1 1/4 cups small curd cottage cheese(10 oz)
• 1 tablespoon poppy seeds
• 4 large eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper

DIRECTIONS

1. Put oven rack in middle position and preheat oven to 425°F.
2. Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes.
3. Drain in a colander and rinse under cold water, then drain well.
4. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter.
5. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes.
6. Transfer onions to a large bowl and stir in noodles, sour cream, cottage cheese, and poppy seeds.
7. Lightly beat eggs with salt and pepper, then stir into noodle mixture until combined well.
8. Divide mixture among muffin cups and bake until puffed and golden, 20 to 25 minutes.
9. Loosen edges of kugels with a thin knife and cool kugels in pan 5 minutes before serving.

INGREDIENTS

• 1 largevidalia onions , finely chopped (about 3 cups)
• 4 ounces monterey jack pepper cheese, shredded
• 8 ounces low-fat cheddar cheese, shredded
• 4 ounces light cream cheese
• 1/2 cup light mayonnaise
• 1/4 teaspoon dried thyme

DIRECTIONS

1. Heat oven to 375.
2. Place 2 cups onion in a bowl.
3. Place shredded cheeses, cream cheese, mayonnaise, thyme and remaning 1 cup onion in bowl of food processor.
4. Process until fairly smooth.
5. Mix with onion in bowl.
6. Spoon into shallow 6-cup baking dish.
7. Bake at 375 for 20 minutes.
8. Stir and bake 10 more minutes.
9. Cool slightly.
10. Serve with crackers or toast.

INGREDIENTS

Cajun Shrimp Kabobs
• 2 lbs raw shrimp
• 2 tablespoonscajun seasoning (store bought or homemade will work fine)
• 3 tablespoons olive oil
• 209 inch skewers

Caramelize Red onion Dip

• 2 whole peeled red onions, julienned
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup sherry wine
• 1 cup mayonnaise
• 2 cups sour cream
• 1 dash worcestershire sauce
• 1 dash Tabasco sauce, to taste (I use 5 dashes)
• 1 lime, juice of
• salt and pepper , to taste

DIRECTIONS

1. Shrimp; Mix all ingredients and marinate over night.
2. You have two choices with the next step you can saute and skewer or skewer the raw shrimp and grill.
3. Till they turn pink, about 3 minutes per side.
4. Dip; Saute red onions at a medium heat for one hour stirring every 8 to 10 minutes to caramelize evenly.
5. After this process add the garlic and cook for one minute; add sherry wine and reduce until dry.
6. Transfer to a bowl and cool mixture down in refrigerator.
7. When cool add all ingredients to a food processor and puree.
8. Salt and pepper to taste.

INGREDIENTS

• 2 largevidalia onions or any any sweet onions
• 1 (10ounce)box goldin dipt fish ‘n chips batter frying mix , plus
• 1 1/4 cups water
• 1 packageranch dip mix
• 1 (16ounce)carton sour cream
• vegetable oil

DIRECTIONS

1. Mix together the ranch dip and the sour cream and set aside in the refrigerator.
2. Cut the root and stem off each onion and peel, Cut each onion in half slicing thru the center of the onion.
3. Cut each half into 4 pieces.
4. Separate the onion pieces.
5. Mix the batter with the 1 1/4 cup water.
6. Heat oil in a deep fryer or skillet.
7. Dip each piece of onion in the batter and fry in hot oil until lightly browned.
8. Drain on paper towels.
9. Arrange onion in a bowl in the fashion of a bloomin onion.
10. I find it easier to arrange the pieces around a smaller bowl in the center for the dip.
11. Add the dip last.
12. Enjoy!

INGREDIENTS

Herb Butter
• 1/2 cup butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh thyme, finely chopped

Onion Rolls

• 1 1/2 cups milk
• 1/4 cup butter, softened
• 2 teaspoons butter, softened
• 1 teaspoon olive oil
• 1 1/2 teaspoons sea salt, coarse
• 1 package active dry yeast(1/4 oz)
• 1/2 cup warm water
• 2 largevidalia onions , thinly sliced
• 2 eggs, divided
• 4 teaspoons fresh parsley, finely chopped,divided
• 2 teaspoons fresh thyme, finely chopped
• 5 1/2 cups flour, all purpose,divided

DIRECTIONS

1. Herb Butter.
2. Combine in a small bowl, softened butter with 1 tbsp each of finely chopped, fresh parsley and thyme.
3. Mix well, cover and refrigerate until needed.
4. Dough.
5. Combine milk, 1/4 cup butter, oil and salt in pot over medium heat.
6. Bring to a boil then remove from heat and cool.
7. Pour warm water into small bowl.
8. Sprinkle yeast over warm water and let stand 5 minutes, until foamy.
9. Add remaining 2 tsps of butter to frying pan and melt over medium low heat.
10. Add onions and cook 20 minutes until browned.
11. Take pan off heat and cool onions.
12. Once the onions are cooled chop and set aside.
13. In large bowl whisk together 1 egg, 3 tsps parsley, thyme, milk and yeast mixtures.
14. Stir in 3 cups flour until just combined.
15. Stir in remaining flour slowly until dough is no longer sticky.
16. Knead dough 3-5 minutes on a floured surface.
17. Form dough into disk.
18. Add half of the chopped onions ontop of the disk.
19. Fold disk in half and knead in onions.
20. Place in a greased bowl, cover and let rise until doubled.
21. (45- 60 minutes).
22. Punch down the dough.
23. Cut dough in half with knife.
24. Cut each piece into four pieces.
25. Now cut each piece into thirds.
26. You should have 24 pieces when finished cutting.
27. Roll each piece into 7″ long rope.
28. Spiral each rope, pinching the end into the roll to seal.
29. (should look like a small danish).
30. Place on baking sheet, cover and let rise until almost double in size.
31. (20-30 minutes).
32. Preheat oven to 375 degrees.
33. Lightly beat remaining egg and brush over rolls.
34. Top with remaining onion and parsley.
35. Bake 18-20 minutes.
36. Serve with herb butter and enjoy.