(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Healthiest Meals on Earth
by Jonny Bowden
Cancer-fighter on the side
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4 servings


• 2 tablespoons (28 g) butter
• 3 cloves garlic, finely minced or pushed through a garlic press
• 2 medium Vidalia onions, peeled, ends removed, and cut in half across the middle
• 2 tablespoons (28 ml) water

Preheat the oven to 375°F (190°C, gas mark 5).

In a small sauté pan over medium heat, warm the butter until melted. Add the garlic and stir to combine and warm, about 1 minute.

Place the onions, cut side up, and the water in a small glass baking dish with a cover. Gently spoon the garlic butter onto each onion half in equal measures. Cover with the baking dish lid or an aluminum foil tent, taking care to seal edges without touching any part of the onions. Bake until the onion is soft to the fork and the garlic is lightly caramelized, about 30 minutes. Gently lift the onion out of the pan and serve.

Notes from the Kitchen
• These onions are an easy, low-glycemic, sweet-tasting, and sulfur-rich delight!

• When choosing onions, be aware that different types of onions have different health-promoting chemicals. The stronger-tasting ones have superior properties.

• Onion tips: Peel it under water for ease. If the onions make you cry when cutting, stick your head in the freezer for a few moments and the irritation will diminish.

• The preparation of garlic is key to its health benefits. The garlic clove has to be crushed or chopped, the more finely the better, in order for the compounds in it to interact and form allicin, which is the substance responsible for most of the good stuff garlic does.

• Allicin begins to degrade shortly after it's produced, so the fresher it is when you use it, the better. Adding chopped garlic to dishes as the last ingredient while cooking is always a good idea. Garlic experts advise crushing a little raw garlic and combining it with the cooked food shortly before serving. Allicin-the health-giving compound in garlic-is completely destroyed by microwaving. Sorry!



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages