Tag Archives: onions

Mac and Cheese Steak Pasta – Recipe

This looks delicious. Maybe not for those looking at calorie counts.
Mac and Cheese Steak Pasta

Mac and Cheese Steak Pasta
Servings: 8
1 box pipette
2 teaspoons butter, unsalted
1 cup panko breadcrumbs
1 tablespoon garlic powder
2 tablespoons low-sodium vegetable broth
1 cup yellow onion, sliced
3 cups green peppers, sliced
1 ½ cup button mushrooms, sliced
6 ounces lean steak, bottom round or top sirloin, ½” diced
1 ½ cup non-fat evaporated milk
1 cup provolone cheese, shredded
1 ½ cups mild cheddar cheese, shredded
1. Bring a large pot of water to a boil; cook the pasta according to the directions, drain
2. In a medium sized skillet, heat butter over medium heat; once butter is melted add panko breadcrumbs and mix together stirring until golden brown
3. Remove from heat and add garlic powder
4. In a large skillet heat broth over medium heat and sauté onions, peppers and mushrooms until onions are translucent and slightly caramelized, about 10 minutes; season to taste with salt and pepper
5. Add beef and cook until heated through
6. In a large saucepan whisk evaporated milk and both cheeses over medium heat; continue whisking until cheese is melted and mixture is thick
7. Season to taste with salt and pepper; add pasta into cheese mixture
8. Stir in onions, peppers and beef, coating with cheese mixture, stirring until evenly combined
9. Top with toasted breadcrumbs
Photo Credit: Lou Manna
Calories: 458.7 Fat: 13.8g Total Carb: 59g Protein: 26.5g

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Mince Meat Into Onions. – Delicious

1 lb ground beef
2 yellow onions
1 pack bacon
1/4 c each chopped parsley, chopped mushrooms and diced onion
1 tbsp spice ketchup
1 tsp each soy and worcestershire sauce
1 tbsp each brown sugar and Traeger Prime rub
1/4 c Panko bread crumbs

1. Prepare the shell
First you need to cut the top and bottom off the onion before chopping it in half. Peel off the outer papery layers and put to one side some of the chunky halves.

2. Make the Mince
Using your hands, mix the ground beef with chopped up onion, mushroom, parsley and spices & breadcrumbs together in a large bowl.


3. Mould the meat into balls around the size of the onion shells. Then place the onion halves round the balls to form a bomb

4. Wrap 2 or three slices of bacon round the onion balls. If necessary use a tooth pick or two to hold it all in place. Next place the balls on a baking tray and pop into the oven.


5. Glaze
After an hour, cover them with BBQ sauce and let them caramelise.


The final result is totally delicious.


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Did You Know – 06/30/2014


1. Hang onions in cut-up tights or old stockings to make them last for months!


2. Create a thrifty watering can by puncturing holes in the top of a used milk bottle.


3. Cover paint trays with aluminum foil to make cleaning up afterwards a breeze. Now this is a good one especially for people like me that gets paint everywhere and I hate cleaning those trays.


4. Water straight from the tap becomes cloudy when frozen. To make ice cubes crystal clear, allow a kettle of boiled water to cool slightly and use this to fill your ice-cube trays.


5. Use a large muffin tin to cook stuffed peppers in the oven – it will help keep them upright.


6. To prevent potatoes budding, add an apple in the bag. New to me and a good one.



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Did You Know – 06/23/2014


1. To sharpen scissors, simply cut through sandpaper.


2. A very simple solution to get rid of furniture scratches!


3. Use rubber bands to help open a jar easily: place one around the jar
lid and another around the middle of the glass. The rubber provides
friction to prevent your hands from slipping.


4. To prevent your eyes watering while chopping onions, wipe the chopping
board with white vinegar (which won’t affect the taste of the onions)


5. Store bed sheets inside their pillowcases for easy storage and access


6. Drop a couple of denture cleaning tablets into the
toilet bowl at night to clean off stubborn stains.
But put the Dentures in a convenient glass near by..

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Onions Are so Healthy

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December 14, 2012 · 10:12 PM

The Pluses and Minuses of Onions

This article was sent to me today. I have no idea who wrote it but I tend to believe it. Guess who is going to have an onion under her bed. I have a sore throat so maybe it will be gone in the morning.

Anyway as usual I am passing this information on to you. Take it as you may, it could be an “old wives tale” or maybe very true.

If you know of this information and believe it to be true or false let me know.


In 1919 when the ‘flu killed 40 million people there was this Doctor that visited the many farmers to see if he could help them combat the flu. Many of the farmers and their family had contracted it and many died.
The doctor came upon one farmer and, to his surprise, everyone was very healthy. 
When the doctor asked what the farmer was doing that was different, the wife replied that she had placed an unpeeled onion in a dish in the rooms of the home, (probably only two rooms back then).

The doctor couldn’t believe it and asked if he could have one of the onions. 
She gave him one which he placed under the microscope he found the ‘flu virus in the onion. It had obviously absorbed the bacteria, therefby keeping the family healthy. 

Now, I heard this story from my hairdresser in AZ. She said that several years ago many of her employees were coming down with the flu and so were many of her customers. 
The next year she placed several bowls with onions around in her shop and, to her surprise, none of her staff got sick.

It must work… and no, she is not in the onion business.

The moral of the story is, buy some onions and place them in bowls around your home. 
If you work at a desk, place one or two in your office or under your desk or even on top somewhere. Try it and see what happens. We did it last year and we never got the flu.
If this helps you and your loved ones from getting sick, all the better. If you do get the flu, it just might be a mild case..
What have you to lose? Just a few bucks on onions! 

Now there is a P.S. to this…

I sent it to a friend in Oregon who regularly contributes material to me on health issues 
and she replied with this most interesting experience about onions: 

Weldon, thanks for the reminder. I don’t know about the farmers story, but I do know that 
I contacted pneumonia and needless to say I was very ill. I came across an article that said to cut both ends off an onion, put one end on a fork and then place the forked end into an empty jar… placing the jar next to the sick patient at night. It said the onion would be black in the morning from the germs.

Sure enough it happened just like that… the onion was a mess and I began to feel better. 

Another thing I read in the article was that onions and garlic placed around the room 
saved many from the black plague years ago. They have powerful antibacterial and 
antiseptic properties.

This is the other note. 


 I have used an onion which has been left in the fridge, and sometimes I
 don’t use a whole one at one time, so save the other half for later. 

Now with this info, I have changed my mind… will buy smaller onions in
the future. 

I had the wonderful privilege of touring Mullins Food Products, makers of
mayonnaise. Mullins is huge, and is owned by 11 brothers and sisters in
the Mullins family. My friend, Jeanne, is the CEO.

 Questions about food poisoning came up, and I wanted to share what I 
learned from a chemist.

 The guy who gave us our tour is named Ed – he’s one of the brothers.

Ed is a chemistry expert and is involved in developing most of the sauce formula. He’s even developed sauce formula for McDonald’s. 
Keep in mind that Ed is a food chemistry whiz.

During the tour, someone asked if we really needed to worry about mayonnaise. People are always worried that mayonnaise will spoil. 
Ed’s answer will surprise you. He said that all commercially-made Mayo is completely safe.
 “It doesn’t even have to be refrigerated. No harm in refrigerating it, but 
it’s not really necessary.” He explained that the pH in mayonnaise is set 
at a point that bacteria could not survive in that environment.

He then talked about the quintessential picnic, with the bowl of potato salad
 sitting on the table and how everyone blames the mayonnaise when someone gets sick. 

Ed says that when food poisoning is reported, the first thing the officials 
look for is when the ‘victim’ last ate ONIONS and where those onions came from (in the potato salad?). Ed says it’s not the mayonnaise (as long as it’s not homemade Mayo) that spoils in the outdoors. It’s probably the onions, and if not the onions, it’s the POTATOES.

 He explained, onions are a huge magnet for bacteria, especially uncooked

You should never plan to keep a portion of a sliced onion… it’s not 
even safe if you put it in a zip-lock bag and put it in your refrigerator. 
It’s already contaminated enough just by being cut open, and out for a bit,
 that it can be a danger to you. (and doubly watch out for those onions you
 put in your hotdogs at the baseball park!)

 Ed says if you take the leftover onion and cook it like crazy you’ll probably be okay, but if you slice that leftover onion and put on your sandwich, you’re asking for trouble. Both the onions and the moist potato in a potato salad will attract and grow bacteria faster than any commercial mayonnaise will even begin to break down. 

So, how’s that for news? Take it for what you will.

I (the author) am going to be very careful about my onions from now on.

For some reason, I see a lot of credibility coming from a chemist and a company that produces millions of pounds of mayonnaise every year.

 Also, dogs should never eat onions. Their stomachs cannot metabolize onions. 

Please remember it is dangerous to cut onion and use or cook the next day.

It becomes highly poisonous for even a single night and creates toxic bacteria which may cause adverse stomach infections because of excess bile secretions and even food poisoning.


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