A pulled pork recipe made with pork roast and barbecue sauce, and other seasonings.
. 4 lb pork roast
. 2 onions, sliced, divided
. Onion Crunch ½ cup
. 5 or 6 whole cloves
. 2 cups water
. 16 oz bottle of your favorite BBQ sauce
. salt and pepper
. ONION CRUNCH
Place one sliced onion at the bottom of Crock Pot.
Stud pork roast with cloves and season with salt and pepper.
Place roast in slow cooker on top of the sliced onion. Cover with the second sliced onion and add enough water to fill Crock Pot two thirds of the way. Cover and cook on low 8 to 12 hours.
Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
When pork roast is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
Return the pulled pork to the crockpot. Mix in the BBQ sauce and cover. Heat on high for 1-3 hours. During the last 30 minutes mix in a half cup of Onion Crunch or more to your liking stirring into the meat well.
Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce – Top your BBQ pulled pork with mounds of ONION CRUNCH. Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled pork sandwiches..that's up to you.
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3-4 lb. brisket
2 tbsp. Liquid Smoke
1 tsp. garlic salt
1 tsp. onion salt
2 tsp. Worcestershire
2 tsp. celery seed
1 c. BBQ sauce
2 tsp. ground pepper
Cover both sides of brisket with Liquid Smoke, garlic, onion, celery seed and Worcestershire sauce. Place in crock pot in foil. Put on low for 8-10 hours. Take out slice across grain. Put in pot with BBQ sauce for 1 hour. Served covered in mounds of Onion Crunch
2 halibut fillets, approximately 3/4 lb
1 1/2 tablespoons oil
3/4 tsp lemon juice
1/8 tsp marjoram
1/8 tsp garlic powder
1/8 tsp dry mustard
1/4 tsp kosher salt
pepper to taste
1 1/2 Tbsp grated parmesan cheese
4 tablespoons Onion Crunch®
1. Preheat oven to 450°F
2. Combine the oil, lemon juice, marjoram, garlic salt, dry mustard, and pepper
3. Pour over halibut; marinate 20 minutes, turning once
4. Transfer fish to buttered baking dish
5. Sprinkle with cheese and onions
6. Bake 15 minutes or until done
Makes a great meal in about 45 minutes.
2 tbsp all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
2 cups Onion Crunch®
With rolling pin or wooden spoon lightly crush the Onion Crunch® and place in shallow bowl or waxed paper. Rinse chicken, pat dry and then dip into beaten egg; then coat with crushed Onion Crunch®. Place chicken on baking sheet and bake at 400 degrees for 20-25 minutes.
By Carolyn Scott-Hamilton, AKA The Healthy Voyager
1 (15 oz) can red beans, drained
1 (15 oz) can black beans, drained
1 (15 oz) can garbanzo beans, drained
1 lb. regular or vegan ground beef or tofu (pressed, drained and finely diced)
1 tablespoon olive oil
4 garlic cloves, finely chopped
1 cup finely chopped onion
8 oz. tomato sauce
1 cup water
1 can beer (12 oz.) or cooking white wine
3 tablespoons chili powder
2 tablespoons regular or vegan beef bouillon (or 6 cubes)
2 tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water
Onion Crunch®, for topping
In a large saucepan over medium heat, saute the garlic and onion in the olive oil, cook and stir until tender. Add the ground beef, all of the beans, the tomato sauce, water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, and hot sauce. Mix well.
Bring to a boil then reduce heat and simmer, covered, for 2 hours.
In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
Stir into chili and cook, covered, for an additional 20 minutes. Serve with a garnish of chopped green onion, shredded vegan cheese and Onion Crunch®! Ladling over brown rice rocks too!
By Carolyn Scott-Hamilton, AKA The Healthy Voyager
3 tablespoons spicy or Dijon mustard
1/4 cup packed basil leaves
5 tablespoons Italian dressing (recipe above), divided
4 medium portobello mushrooms, stemmed (about 1 .pound)
2 large red bell peppers, cored and quartered lengthwise
1 medium sweet onion, sliced 1/2-inch thick
Onion Crunch®, for topping
4 small hoagie rolls, split
Blend mustard, basil and 2 tablespoons dressing in mini food processor. Grill and turn mushrooms, peppers and onion over medium heat for 8 to 10 min., brushing mushrooms with remaining 3 tablespoons dressing. Layer vegetables on bottom of rolls. Drizzle with basil mixture and top with Onion Crunch®. Cover with top of rolls.
By Lisa,·The Blog of Lisa
1/2 1/2 inch thick boneless pork chops
shake of garlic salt
Panko bread crumbs
Onion Crunch®, for topping
If you use both packets of potatoes, you will want to use more sour cream/milk, but don't double it. Trust me.
Take 1/2 inch thick boneless pork chops season them the way you like. I love Lawry's seasoning, garlic powder, white pepper, and a shake of garlic salt.
Get two eggs and Panko bread crumbs. I also added a shake or two of Loeb's Onion Crunch®. These things are amazing. They make your breath rank, but I still add them to the majority of all my food. I am lazy and don't like to cut up onions. It's not like I have family or friends that come over. Probably because of things like THIS.
I added the above mentioned seasonings to the bread crumb mixture, and mixed them all in a lime green bowl. The eggs had to be cracked into an old butter tub. Don't judge. Buy me bowls if you don't like it.
Coat the chops in egg, then Panko mixture. Place on greased pan.
I suppose you can use actual French Fried Onions. Be that way.
Bake uncovered for 20 minutes.
By Angie,· 5dollardinners.com
I diced up way too much cheese, but it’s good to snack on too! Your meatballs should be the size of a scoop of ice cream and the cheese cubes are the size of a quarter. The cheese will bubble out of some of them, but it’s all good. In this recipe, I used a product called Onion Crunch. I’m not sure how available it is since it’s pretty new, but you can substitute crunched up funyuns or something similar. All kids finished their plates with 2 thumbs up, although I had to leave the cheese out for one of them. She’s the oddball.
Yield – 15 meatballs
Preparation Time – 15 minutes
Cooking Time – 22 minutes
1.5 lbs ground beef
3 oz Mozzarella cheese, cubed
3 tbs minced garlic
2 tbs parsley
1 cup Onion Crunch® or crushed up Funyuns
1/4 cup Worchester Sauce
Combine all ingredients except the cheese in a bowl and mix thoroughly with your hands.
Ball mixture the size of a scoop of ice cream into your palm, divide it in half and place a cube of cheese in the middle
Pat meatball firmly together in a round shape and place on a greased cookie sheet.
Bake at 350 for 22 minutes or until nicely browned.
When cooked, place the meatballs on a plate lined with napkins for a minute or two, to remove the grease.
By TJ, measuringflower.com
8 oz. spaghetti
1 lb. ground beef
2 cloves garlic, minced
1 can (20 oz.) tomato sauce
1 tbsp. dried oregano
2 tsp. dried basil
1 tsp. salt
1/2 tsp. black pepper
1 pkg. (8 oz.) cream cheese, softened
3 tbsp. buttermilk
2 tsp. dried parsely
1/2 c. mozzarella cheese, shredded
1/2 c. Onion Crunch®
1. Preheat the oven to 350 degrees Fahrenheit. Prepar a 9- by 13-inch glass baking dish by spraying it with nonstick cooking spray.
2. Bring some lightly salted water to a boil in a large kettle. Add the spaghetti and cook until al dente, about 10 to 15 minutes.
3. Meanwhile, in a medium kettle, brown and crumble the ground beef. Add the garlic and saute until toasty, about 2 minutes. Mix in the tomato sauce, oregano, basil, salt, and pepper; heat through, stirring occasionally.
4. Meanwhile, in a small bowl, mix together the cream cheese, buttermilk, and parsley.
5. Pour 1/2 the meat mixture over the bottom of the greased baking dish. Top with 1/2 the spaghetti, all the cream cheese mixture, the second half of the spaghetti, and the remaining meat mixture.
6. Bake for 20 minutes or until heated through. Pull from the oven and sprinkle the mozzarella then the Onion Crunch over top. Return to the oven for 5 more minutes or until the cheese has melted.
7. Allow baked spaghetti to cool for 10 minutes before serving.
By Danielle, mostlyfoodandcrafts.com
Roasted butternut squash
cooked quinoa and Basmati rice (I like to mix these together as a side dish)
Laughing Cow Queso Fresco and Chipotle, 1 wedge
1. Heat up the squash and rice and quinoa mixture (oven or microwave.)
2. Slice up the cheese wedge and put it on your squash.
3. Top the squash with rice mixture and sprinkle with some Onion Crunch.
4. Perfect healthy and tasty quick lunch.
A slow-roasted pork dish, originating in the Yucatan
1 1/2 Cups Freshly Squeezed Orange Juice
1 1/2 Cups Freshly Squeezed Lime Juice
90 grams Achiote Condimentado Paste
4 Cloves Garlic
Salt to Taste
Pepper to Taste
2-3 Tablespoons Chicken Bouillon Powder, optional
3 lbs. Pork Shoulder or Loin
2-4 Large Banana Leaves
1/2 Cup Vegetable Oil or Melted Lard
6 Habanero Chiles
2 Cups Onion Crunch
1 Cup Freshly Squeezed Lime Juice
1 Cup Freshly Squeezed Orange Juice
Salt to Taste
Dilute the achiote paste in the lime and orange juice. Add salt and pepper to taste as well as chicken bouillon if desired. Cut the pork into stew-sized pieces. Marinate the pork in the achiote-juice mixture in a covered dish in the refrigerator for 12-24 hours. Marinating is essential to succes, so this step cannot be skipped.
Toast the habanero chiles in a skillet over medium heat. Remove from heat and cool. Finely chop the chiles, and add the onion, lime and orange juice. Add salt to taste. Cover and refrigerate for at least 4 hours before serving with the cochinita pibil.
Wrap and Roasting Directions:
Pre heat oven to 325 degress Farenheit.
To prepare the banana leaves, hold them over a gas burner or put them in a skillet over medium heat. Heat them until they can change color a bit and soften. This prevents them from tearing when you wrap the pork in them. Be careful not to overtoast them or they’ll become brittle.
In a rectangular pan, lay a banana leaf lenghtwise and another along its width. Place the marinated pork, pouring all the marinade on top of it, on the leaves and pour the vegetable oil or melted lard over the pork. Fold the banana leaves over the pork and flip the wrapped pork seam-side down in the pan. Make sure the leaves are moist so they won’t burn. Cover with foil. (Some people just choose to cover the pork with foil without the banana leaves because they think they are just for show. However, the leaves do add their own unique, subtle flavor to the pork, so don’t skip this step either).
Bake for 2 hours. Remove from oven and carefully remove foil. The pork should be very tender and fall apart easily when pulled with a fork. If not, return to the oven and cook until tender. Shred pork with 2 forks when done.
Serve the cochinita pibil with warm corn tortillas and plenty of Onion Crunch and eat taco style. If prefered, serve it sandwich-style on warm bread. In either case, don’t forget the pickled onion-habanero salsa and plenty of Onion Crunch.
1 30 oz can Yellow Hominy
1/2 cup diced onion
2 cloves garlic finely minced
1 can mild green chilies chopped
1 8 oz container light cream cheese
pinch of salt and pepper
1 package sharp cheddar cheese
Onion Crunch for topping
1. Spray skillet with nonstick spray. Add onion and garlic. Cook over low to medium heat until onions are translucent
2. Add chopped green chillies and cream cheese. Stir constantly until cream cheese is melted.
3. Add hominy and a pinch of salt and pepper.Continue stirring until mixture is well mixed.
4. Top with 8 oz package of sharp shredded cheddar cheese. Pour into a casserole dish.
5. Add mushrooms to the beans and toss well. Taste for seasonings. Pile high on a platter and garnish with the toasted walnuts if desired. Can be served right away or at room temperature. Bake at 350 for 35 minutes or until cheese is melted and casserole is bubbly
6. Top with a sprinkling of Onion Crunch.
7. Serve and enjoy
By Pantry Eats
6 boneless skinless chicken thighs
1/2 TB olive oil
steak seasoning (about 2 tsp)
1 TB premade pesto
1 1/2 tsp of GOOD balsamic vinegar
1 cup sliced mushrooms
1 cup cherry or grape tomatoes
1/4 Cup of sliced onion
1 Cup chicken broth
1/4 cup fried onions (Onion Crunch in this recipe)
1. Heat oven to 375 farenheit.
2. Line a baking dish with parchment paper. Heat olive oil in saute pan.
3. Season both sides of thighs with steak seasoning. Brown thighs in saute pan.
4. Place browned thighs in lined baking dish.
5. Mix pesto with balsamic vinegar. Spread pesto mixture on thighs. Top with onion slices, tomatoes and fried onions.
6. Pour chicken broth into pan.
7. Bake for 35-40 minutes or until done.
2 lb. ground chuck
1 1/2 cup sour cream
1 can ( 10 3/4 oz.) Cream of Mushroom Soup
1 1/2 c. Loeb’s All Natural Onion Crunch
1 cup shredded cheese
salt & pepper to taste
1/2 package of tater tot (or more to cover the dish)
1. Pre-heat oven according to the tater tot package.
2. Spray dish and set aside.
3. Cook ground chuck until done and drain grease.
4. Get the prepared dish & transfer cooked ground chuck.
5. Add the sour cream, cream of mushroom, Loeb’s Onion Crunch, salt & pepper. Mix thoroughly
6. Arrange beef mixture to cover the whole dish and start putting tater tot on the top use half a package or until the mixture is covered by it.
7. Bake for 30 minutes in a preheated oven (according to the tater tot packaging) or until done.
8. Sprinkle cheese and let it sit in the oven for 5 more minutes, allow to cool for 2 mins and serve. You can sprice it up with hot sauce and more Loeb’s Onion Crunch.
4 Large, Boneless Skinless Chicken Breasts, split and pounded flat for rolling
1 tsp. Olive Oil
1 tsp. Butter
1 c. Frozen Spinach
1 c. Frozen Peppers and Onions, chopped or an equal amount of fresh, chopped green peppers, red peppers, and yellow onion
2 Tbsp. Pepperoncini, diced
½ c. Black Olives, chopped
¼ c. Parmesan Cheese, shredded or grated
¼ c. Feta Cheese, crumbled
½ tsp. Garlic Powder
½ tsp. Black Pepper
¼ tsp. Salt
2 Tbsp. Bottled Greek Salad Dressing
2 c. Loeb's Onion Crunch
2 Tbsp. Flour
1 Egg, lightly beaten in a shallow dish for dipping the chicken
Olive Oil Cooking Spray
1. Preheat oven and prepare baking pan. Lightly spray a shallow baking sheet with cooking spray. Preheat the oven to 400F.
2. Prepare the spinach and feta filling. Heat butter and olive oil in a medium skillet until hot. Add the spinach, peppers and onions. Saute until the vegetables are just tender—about 3-5 minutes. Add the pepperoncini, the black olives, the spices and the Greek salad dressing. Cook for an additional 2-3 minutes. Remove from heat and stir in the Parmesan and Feta cheeses.
3. Stuff the chicken breasts. Lay each flattened chicken breast out flat on a clean work surface. Place ¼ of the filling mixture on one side of each breast, leaving about an inch around the breast free of filling. Fold in the edges and roll the meat over to enclose the filling. Secure the rolls with toothpicks or kitchen string if you have difficulty “sealing” them.
4. Coat the stuffed chicken breasts. In a shallow dish, combine the Onion Crunch and flour. Carefully dip each stuffed chicken breast into the egg and then into the Onion Crunch mixture—pressing the Onion Crunch mixture into both side of the chicken breast.
5. Bake. Place each stuffed breast onto the baking dish. Bake at 400 F for 20 minutes or until chicken is no longer pink. Allow to rest for a few minutes before slicing and serving.
6. Serve. We served the Oven Baked Spinach & Feta Stuffed Chicken Breasts with Onion Crunch Coating with couscous and broccoli salad.
1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped corn and creamed corn
1 1/2 - 2 lbs potatoes (3 big ones)
8 tablespoons butter (1 stick)
1 teaspoon Vanilla
1/2 cup of cream
1/2 cup of dry sherry
Salt, pepper, chives, parsley
6 table spoons of Onion Crunch
1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).
2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan.
3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Mix corn and creamed corn together and add either at the end of the cooking of the onions, or after the meat has initially cooked.
4. Add ground beef and sauté until no longer pink. Add salt and pepper. Add Vanilla. Add half a cup of Sherry and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.
5. Mash potatoes in bowl with remainder of butter, season to taste.
6. Place beef and onions in baking dish. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Then sprinkle with Onion Crunch
7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.
Braised Short Ribs
House made tangy BBQ Sauce
Shredded Sharp Cheddar Cheese
Loeb’s Onion Crunch
8 OZ Prime Filet –Seasoned with Prime’s House Seasoning
Grilled to temperature
Stuffed with -Sautéed fresh spinach
Fresh garlic & Loeb’s onion crunch
Topped with Goat Cheese and Loeb’s Onion Crunch
Finished with a Cabernet Demi reduction and Fresh Rosemary
Yields about 4-5 bowls of pasta (6oz of pasta and 6 oz of cheese sauce per bowl)
Heavy Cream - 8oz
Onion Crunch - 5oz per serving
Sharp Cheddar (yellow) - 1lb
Cooper Cheese - 4oz
Mozzarella Cheese - .4oz
Dry Mustard - 2 tbl spoons
French Boule (or any large sandwich round bread)
1. NO SALT - This is no-fuss recipe (just heat and serve)
2. If you want the "golden brown look" melt some mozzarella & shredded sharp cheddar on top
3. Then the best part...top with Onion Crunch to make it pop!!
This easy-to-make pasta dish is draped with a creamy, subtle sauce. Homemade Crispy Onions add a pleasant, three-dimensional garnish while adding a slightly salty, onion-y flavor and an appealing crunch.
Notes: You could use french fried onions or Onion Crunch instead, but these are considered unreal ingredients.
1 3-ounce package cream cheese - room temperature
1/3 cup half and half or milk
3 eggs - Egg Beaters
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated CoJack
1/4 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon pepper
Onion Crunch for topping
1 Pillsbury Pie Crust
Preheat oven to 425°
Beat cream cheese in medium bowl until smooth
Gradually beat in half and half and eggs.
Mix in remaining ingredients.
Pour mixture into prepared crust.
Bake for 15 minutes then top with Onion Crunch.
Place back into oven until the crust is golden brown and filling is set, about a total of 25 minutes.
Cool 10 minutes before serving.
5 Bell Peppers (any or all colors)
3-4 Red Tomatoes
Lean Ground Beef
1/2 Cup of Black Beans
Knorr Spanish Rice (you can use any spanish rice)
4oz Can of Diced Green Chiles
1/4 Cup of Sharp Cheddar Cheese
1/4 Cup of Diced Marcona Almonds (optional)
1/2 tsp of Garlic Powder
1/4 tsp of Paprika
Salt & Pepper to taste
1. Pre-heat oven to 400 degrees
2. First, you want to wash your bell peppers, cut the tops of your peppers off and then remove all of the insides of the peppers
3. Place your peppers in a pot immersed in water to boil for 20-30 minutes until they are soft
4. Dice your shallot and tomatoes then set aside.
5. Cook your rice on the stove top according to the package and saute your lean ground beef in a pan.
6. Drain any excess grease of your ground beef and stir in your shallots and diced tomatoes.
7. Add your rice to the pan with the beef and allow to simmer for a few minutes.
8. Next, stir in your green chiles and diced marcona almonds stirring so that everything is mixed well together and allow to simmer for another 2-3 minutes.
9. Mix in your garlic powder, paprika, salt & pepper and 1/4 cup of cheese and give a good stir.
10. Pull your peppers from the water and place into a casserole dish and stuff with your beef mixture.
11. Sprinkle with a little cheese if you choose and pop in the oven for the cheese to melt. Then sprinkle with Onion Crunch and serve!