Type what you have

Ingredients

• ✓ onion
• white vinegar
• white sugar
• salt
• cucumber
• green bell pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect several canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes.
4. 4 Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes.
5. 5 Transfer vegetables and brine to the sterilized jars; don't worry if the brine doesn't cover the vegetables. Refrigerate for 1 to 4 days before eating.

By dcbeck46

Ingredients

• ✓ onion
• beet
• apple cider vinegar
• white sugar
• water
• egg

Instructions

1. 1 Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
2. 2 Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
3. 3 Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.

By tam dewitt

Ingredients

• ✓ onion
• cucumber
• pickling spice
• water
• white sugar
• turmeric
• celery seed
• white vinegar

Instructions

1. 1 Place cucumbers, onions, and pickling spice in a large bowl; add water. Cover the bowl; set aside for 6 to 8 hours, or overnight.
2. 2 Inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickles are ready. Wash new, unused lids and rings in warm, soapy water.
3. 3 Drain liquid from cucumber mixture; transfer cucumbers, onions, and any pickling spice to a large saucepan. Add sugar, turmeric, and celery seeds; pour in vinegar, adjusting the amount if needed to cover everything. Bring to a boil.
4. 4 Pack pickles into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Cool to room temperature, then store in the refrigerator.

By Donna

Ingredients

• ✓ onion
• cucumber
• white sugar
• vinegar
• salt
• mustard seed
• celery seed
• turmeric

Instructions

1. 1 Divide cucumbers and onion between two 1-quart jars with lids.
2. 2 Combine sugar, vinegar, salt, mustard seeds, celery seeds, and turmeric in a bowl until sugar and salt have dissolved; pour evenly over cucumbers and onions. Cover jars with lids. Refrigerate before serving for 1 week.

By clover

Ingredients

• ✓ onion
• potato
• all-purpose flour
• egg
• black pepper
• salt
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mix mashed potatoes, flour, onion, egg, black pepper, and salt in a bowl until well combined, similar to a batter consistency.
3. 3 Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into the hot oil. Cook until golden brown, about 4 to 5 minutes per side.
4. 4 Drain on paper towels. Repeat with any remaining batter. Serve and enjoy!

By DaMonkey

Ingredients

• ✓ onion
• egg
• chicken stock
• baking mix
• pattypan squash
• parmesan cheese
• garlic
• vegetable oil

Instructions

1. 1 Combine eggs and chicken stock in a large bowl; whisk in baking mix until moistened and no dry bits remain. Add squash, onion, Parmesan cheese, and garlic; stir until batter is evenly mixed. Set aside for 5 minutes.
2. 2 Heat oil in a large skillet to 350 degrees F (175 degrees C).
3. 3 Drop batter in batches, ¼ cup per pancake, into hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain. Repeat with remaining batter.

By Candice

Ingredients

• ✓ onion
• yukon gold potato
• butter
• chicken bouillon
• salt
• pepper
• phyllo dough
• butter

Instructions

1. 1 Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
2. 2 While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
3. 3 In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
5. 5 Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
6. 6 Bake in a preheated oven 30 to 40 minutes, or until golden brown.

By Cathy Johnston

Ingredients

• ✓ onion
• turkey wing
• salt-free seasoning blend
• paprika
• celery salt
• salt
• black pepper
• garlic

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Pat turkey wings dry with paper towels; cut into 3 or 4 pieces. Mix seasoning blend, paprika, celery salt, salt, and pepper together in a small bowl. Coat wing pieces lightly with seasoning mixture. Place wing pieces in a 9x13-inch baking dish; spread onion and garlic over wings. Cover with aluminum foil.
3. 3 Place baking dish in center of preheated oven; bake until wings are easily pierced with a fork, about 2 1/2 hours. Raise oven temperature to 350 degrees F (175 degrees C); remove aluminum foil. Bake until wings are well-browned, 15 to 20 minutes more.

By BrooklynKim

Ingredients

• ✓ onion
• hash brown potato
• cheddar cheese
• cream of chicken soup
• sour cream
• milk
• seasoned salt
• garlic
• cheese-flavored cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Mix hash brown potatoes, Cheddar cheese, condensed soup, sour cream, onion, milk, seasoned salt, garlic, and 1/2 cup cheese-flavored crackers in a slow cooker.
3. 3 Cook on Low, stirring occasionally until cooked through, about 2 hours. Stir and top with remaining 1/2 cup cheese-flavored crackers.

By Kimba

Ingredients

• ✓ onion
• olive oil
• red bell pepper
• corn kernel
• zucchini
• chicken
• parsley
• colby monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
2. 2 Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

By Firebal

Ingredients

• ✓ onion
• egg
• pickled beet
• sugar
• cider vinegar
• clove
• bay leaf
• salt
• black pepper

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Place eggs, beets, and onion in a non-reactive glass or plastic container. Set aside.
3. 3 Combine sugar, 1 cup reserved beet juice, vinegar, cloves, bay leaves, salt, and pepper in a medium-size, non-reactive saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
4. 4 Pour hot liquid over eggs, beets, and onion. Cover and refrigerate 48 hours before using.

By Cindy

Ingredients

• ✓ onion
• pickling cucumber
• red bell pepper
• salt
• celery seed
• white sugar
• white wine vinegar
• canning jar
• lid
• ring

Instructions

1. 1 Place cucumbers, bell pepper, onion, salt, and celery seeds in a large bowl; set aside at room temperature, stirring occasionally, for 1 hour. Mix sugar and vinegar together in a bowl, stirring until sugar dissolves; stir into pickle mixture.
2. 2 Divide pickle mixture among the jars; pour any excess liquid over top. Cover the jars with lids and rings. Refrigerate at least 24 hours; pickles will keep in the refrigerator for 3 weeks.

By Clark Hamblen

Ingredients

• ✓ onion
• yellow squash
• zucchini
• green bell pepper
• salt
• white sugar
• white vinegar
• mustard seed
• turmeric
• celery seed

Instructions

1. 1 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
2. 2 Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
3. 3 Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
5. 5 Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TAXIDERMYCHICK

Ingredients

• ✓ onion
• cream cheese
• mayonnaise
• horseradish
• garlic
• lemon juice
• hot pepper sauce
• crabmeat
• white pepper
• pretzel
• colby jack cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
3. 3 Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.

By Ms Chef Esh

Ingredients

• ✓ onion
• cucumber
• green bell pepper
• garlic
• salt
• white sugar
• cider vinegar
• mustard seed
• turmeric
• celery seed
• clove

Instructions

1. 1 Mix cucumbers, onions, green bell peppers, garlic, and salt together in a large bowl. Allow to stand approximately 3 hours.
2. 2 Mix sugar, cider vinegar, mustard seed, turmeric, celery seed, and whole cloves together in a large saucepan; bring to a boil over high heat.
3. 3 Drain any liquid from the cucumber mixture. Stir cucumbers into the boiling vinegar mixture. Remove from heat shortly before the combined mixture comes to a boil.
4. 4 Transfer into sterile screw-top jars; seal and chill in the refrigerator until ready to serve.
5. 5 Enjoy!

By David

Ingredients

• ✓ onion
• vegetable oil
• okra
• water
• egg
• salt
• pepper
• all-purpose flour
• cornmeal
• baking powder

Instructions

1. 1 Heat 1 inch oil in a large skillet over medium-high heat to 375 degrees F (190 degrees C).
2. 2 Mix okra, onion, water, egg, salt, and pepper together in a large bowl. Combine flour, cornmeal, and baking powder in a small bowl: add to okra mixture.
3. 3 Lower spoonfuls of okra batter carefully into the hot oil in batches. Fry on each side until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra batter.

By REDIRG

Ingredients

• ✓ onion
• water
• white vinegar
• pickling salt
• tellicherry peppercorn
• mustard seed
• mustard seed
• white sugar
• red pepper flakes
• pickling cucumber
• dill
• garlic

Instructions

1. 1 Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and red pepper flakes in a saucepan over medium heat; cook until salt and sugar have dissolved, 5 to 7 minutes. Cool about 30 minutes.
2. 2 Cut cucumbers into even-sized spears; pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour in cooled vinegar mixture to completely cover cucumbers; seal with a lid. Refrigerate for 24 hours before serving.

By Buckwheat Queen

Ingredients

• ✓ onion
• jar
• lid
• band
• cucumber
• canning salt
• vinegar
• sugar
• mustard seed
• turmeric
• celery seed
• ginger
• peppercorn
• pickle crisp granules

Instructions

1. 1 Immerse the pint jars in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine cucumbers and onions in a large bowl, layering with canning salt: cover with ice cubes. Let stand for 1 hour and 30 minutes. Drain; rinse; drain again and set aside.
3. 3 Combine vinegar, sugar, mustard seed, turmeric, celery seed, ginger, and peppercorns in a large pot; bring to a boil. Add drained cucumbers and onions; return to a boil.
4. 4 Pack cucumber mixture and liquid into the hot, sterilized jars, filling to within 1/2 inch of the top. Add rounded 1/8 teaspoon pickle crisp granules to each jar. Remove air bubbles. Top with the lids and screw the rings on tightly.
5. 5 Process in a boiling-water canner for 10 minutes, adjusting for altitude.
6. 6 Remove the jars from the canner and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Ball

Ingredients

• ✓ onion
• basil
• flat-leaf parsley
• mozzarella cheese
• tomato
• oregano
• garlic
• olive oil
• pepper
• salt
• hot sauce
• parmesan cheese
• egg
• green bell pepper
• red bell pepper
• breakfast sausage
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F.
2. 2 Add a drizzle of olive oil in a pan over high heat. Once hot, add the sausage and cook, breaking it up as it browns, 5 to 7 minutes. Add the chopped peppers and cook until soft, about 5 minutes more. Remove from heat and let cool.
3. 3 In a large bowl, beat the eggs, Parmesan, hot sauce, salt, and pepper. Add the cooked sausage and peppers. Spray a 12-cup muffin tin with olive oil cooking spray. Pour the egg mixture into the muffin tin.
4. 4 Bake in the preheated oven for 15 minutes.
5. 5 Meanwhile, in another skillet, heat the remaining olive oil over medium-high heat. Add garlic, onion, and oregano and cook, stirring, for 2 to 3 minutes. Add tomatoes and simmer to thicken, about 10 minutes.
6. 6 Remove mini frittatas from the oven. Top each with a spoonful of the sauce and a sprinkle of mozzarella cheese. Reserve the remaining sauce for serving. Continue baking to melt the cheese, 5 minutes more. Top with parsley and basil.

By Rachael Ray Every Day

Ingredients

• ✓ onion
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• parsley
• garlic
• carrot
• green onion
• red bell pepper
• celery
• butter

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
6. 6 Shape the crab mixture into 12 small cakes.
7. 7 Heat vegetable oil in the skillet over medium high heat.
8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Ingredients

• ✓ onion
• butter
• tomatillo salsa
• chicken stock
• tortilla chip
• cheddar cheese
• pork

Instructions

1. 1 Set a cast iron Dutch oven over hot coals. Heat butter until melted. Add onion; cook, stirring often, until soft and deeply browned in parts, 5 to 7 minutes.
2. 2 Pour salsa and chicken stock into the Dutch oven; bring to a boil. Layer in 1/2 of the chips, Cheddar cheese, and pulled pork. Repeat with the remaining chips, Cheddar cheese, and pulled pork (see Cook's Note for recipe link). Cover and cook until cheese is melted, about 5 minutes.

By Ashley Baron Rodriguez

Ingredients

• ✓ onion
• butter
• sour cream
• evaporated milk
• leek soup mix
• egg
• monterey jack cheese
• pie crust

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.)
2. 2 In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
3. 3 Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

By sweetpotato

Ingredients

• ✓ onion
• ✓ onion
• active dry yeast
• white sugar
• water
• salt
• shortening
• oregano
• bread flour
• butter

Instructions

1. 1 In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 Stir salt, shortening, minced onions, oregano and 2 cups bread flour into yeast mixture. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Stir dough to deflate and place it into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise until the top of the dough is within 1/2 inch of the top of the pan, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4. 4 After loaf has risen, arrange onion slices on top of the loaf. Pour melted butter over the slices and bake in preheated oven for 35 to 40 minutes, or until golden brown. Remove from pan to cool on a wire rack.

By Claudia Grimaldi

Ingredients

• ✓ onion
• pork
• salt
• cornmeal
• all-purpose flour
• baking powder
• baking soda
• egg
• honey
• buttermilk
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degree C).
2. 2 In a 10 inch oven-proof skillet, fry the pork till crisp. Add onion, and cook till just tender. Drain off liquid fat, and reserve 2 tablespoons.
3. 3 In a large mixing bowl, combine corn meal, flour, baking powder, soda, and salt. Combine eggs, honey, buttermilk, and juice: mix into cornmeal mixture. Stir in pork and onions.
4. 4 Return reserved fat to skillet, and heat till very hot. Pour batter into skillet. Transfer to oven, and bake for 30 to 35 minutes.

By Dee

Ingredients

• ✓ onion
• water
• cottage cheese
• margarine
• bread flour
• sugar
• milk powder
• dill seed
• salt
• active dry yeast

Instructions

1. 1 Place water, cottage cheese, margarine, flour, sugar, dry milk powder, onion, dill, salt, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Run the Basic Bread cycle.

By S Beavin

Ingredients

• ✓ onion
• all-purpose flour
• baking powder
• salt
• garlic powder
• butter
• egg
• green bell pepper
• sweet red bell pepper
• cheddar cheese
• mushroom

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine flour, baking powder, salt, and garlic powder together in a small bowl. Set aside. Whisk together butter and eggs until well combined, then stir in the flour mixture. Fold in the onion, green bell pepper, red bell pepper, Cheddar cheese, and mushrooms. Mix well, the batter will be stiff. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Cat Lady Cyndi

Ingredients

• ✓ onion
• olive oil
• eggplant
• red bell pepper
• green bell pepper
• carrot
• salt
• red pepper flakes

Instructions

1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Ingredients

• ✓ onion
• vegetable oil
• ginger
• clove
• plantain
• chile pepper
• salt

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 While the oil is heating, purée onion in a blender until smooth. Stir in ginger and cloves.
3. 3 Place plantains in a bowl and pour onion mixture over top. Add chile pepper and salt; mix until plantains are coated.
4. 4 Fry plantains in the hot oil until browned on all sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel-line plate.

By aduani

Ingredients

• ✓ onion
• bread flour
• milk
• salt
• onion salt
• margarine
• sauerkraut
• whole wheat flour
• rye flour
• white sugar
• caraway seed
• active dry yeast

Instructions

1. 1 Add the ingredients to the bread pan in the order listed. Place the bread pan into the machine and close the lid. Select the basic setting and press start.

By Jeff

Ingredients

• ✓ onion
• russet potato
• olive oil
• salt
• olive oil
• salt
• garlic
• red chile
• paprika
• tomato
• mayonnaise

Instructions

1. 1 Combine potatoes, 2 cups olive oil, and 3 teaspoons salt in a large cold skillet. Heat on low and cook until potatoes are softened, 12 to 15 minutes. Increase heat to high and fry until golden, 5 to 6 minutes. Drain on paper towels.
2. 2 Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion with 1 teaspoon salt in the hot oil until onion has softened, 3 to 4 minutes. Add garlic, chile, and smoked paprika; simmer for 1 to 2 minutes. Stir in tomatoes and return to a simmer. Transfer tomato mixture to a blender, cover, and puree until tomato sauce is smooth.
3. 3 Serve patatas bravas with tomato puree and and mayonnaise for dipping.

By Allrecipes