Type what you have

Ingredients

• ✓ onion
• cooking spray
• parmesan cheese
• cheddar cheese
• baking mix
• milk
• egg white
• garlic salt

Instructions

1. 1 Generously grease the inside of a slow cooker with cooking spray. Set aside 1 tablespoon each of Parmesan and Cheddar cheeses.
2. 2 Combine baking mix, milk, remaining Parmesan and Cheddar cheeses, egg whites, minced onion, and garlic salt in a bowl until well mixed. Pour into the prepared slow cooker and sprinkle reserved Parmesan and Cheddar over top.
3. 3 Cook on High until bread is cooked through, about 1 hour.

By FOURBGIRL

Ingredients

• ✓ onion
• cooking spray
• corn muffin mix
• milk
• egg
• ham
• jalapeno pepper
• corn kernel
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
2. 2 Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
3. 3 Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
4. 4 Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
6. 6 Remove corn muffins from the pan. Serve warm or at room temperature.

By lutzflcat

Ingredients

• ✓ onion
• water
• active dry yeast
• white sugar
• all-purpose flour
• fennel seed
• salt
• red pepper flake
• garlic

Instructions

1. 1 Combine water, yeast, and sugar in a measuring cup. Mix well. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Whisk flour, fennel seeds, salt, red pepper flakes, onion, and garlic together in a large bowl making sure any flour clumps are broken up. Slowly pour in yeast mixture; stir.
3. 3 Knead dough by hand until well combined and an even consistency is reached. Transfer dough to an oiled bowl, turn to coat. Cover bowl with plastic wrap; rest on the countertop, 10 to 14 hours.
4. 4 Turn dough out onto the counter; knead once more. Let rise, 30 to 60 minutes.
5. 5 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Sprinkle bottom of an oven-safe Dutch oven with flour, cover with the lid, place in the oven while preheating.
6. 6 Remove Dutch oven from oven. Carefully place dough in the pot; cover with the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove the lid; continue to bake until golden, about 30 minutes more. Transfer to a rack to cool.

By Marvelous Munch

Ingredients

• ✓ onion
• green lentil
• white rice
• green chile pepper
• ginger root
• cumin seed
• salt
• cooking spray

Instructions

1. 1 Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
2. 2 Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
3. 3 Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.

By SUSMITA

Ingredients

• ✓ onion
• honey
• water
• active dry yeast
• olive oil
• salt
• all-purpose flour
• parmesan cheese
• rosemary

Instructions

1. 1 Dissolve honey in warm water in a large bowl; sprinkle yeast over top. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in onion, 1 tablespoon olive oil, 1 tablespoon salt, then add flour until dough comes together. Turn dough out on a well-floured surface; knead until smooth and elastic, about 5 minutes.
3. 3 Place dough in a lightly oiled large bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
4. 4 Preheat the oven to 415 degrees F (215 degrees C). Oil a baking sheet.
5. 5 Place dough onto the prepared baking sheet; flatten to evenly cover the whole sheet. Press indentations into dough spaced about 1 inch apart using fingertips. Drizzle with remaining 3 tablespoons olive oil, then sprinkle Parmesan cheese, rosemary, and remaining 1 tablespoon kosher salt over top. Let rise for 10 minutes.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By MICHAELGLASSCOOK

Ingredients

• ✓ onion
• cornmeal
• self-rising flour
• sugar
• salt
• vegetable oil
• egg
• zucchini
• cottage cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a cast-iron skillet.
2. 2 Combine cornmeal, flour, sugar, and salt in a large bowl; set aside.
3. 3 Whisk oil and eggs together in separate large bowl until smooth; stir in zucchini, onion, and cottage cheese until well combined.
4. 4 Make a well in flour mixture; slowly pour in egg mixture and mix until just combined. Pour batter into the prepared skillet.
5. 5 Bake in the preheated oven until top is lightly browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.

By KATHYSH2000

Ingredients

• ✓ onion
• cooking spray
• ground beef
• all-purpose flour
• sugar
• baking powder
• salt
• ketchup
• milk
• butter
• egg
• yellow mustard
• cheddar cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line 24 muffin cups with paper cups and lightly coat with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until the beef is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Mix flour, sugar, baking powder, and salt together in a large bowl. Stir ketchup, milk, butter, eggs, and mustard together in a separate bowl; add to flour mixture and stir until pink in color. Mix ground beef mixture into the flour mixture; spoon into prepared muffin cups to completely filled.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By rocklighting

Ingredients

• ✓ onion
• active dry yeast
• water
• cottage cheese
• white sugar
• butter
• salt
• baking soda
• dill seed
• egg
• all-purpose flour
• butter
• salt

Instructions

1. 1 Soften yeast in warm water; let stand 10 minutes.
2. 2 Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture; mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another 1 to 2 tablespoons flour.
3. 3 Cover the bowl with a clean cotton kitchen towel and place in a warm place until doubled in volume, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
5. 5 Gently stir dough to release bubbles. Transfer to the prepared baking dish.
6. 6 Bake in the preheated oven until golden brown, about 35 minutes. Remove from the oven; brush the top with melted butter and sprinkle on a pinch of salt. Leave in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Angie Fuller

Ingredients

• ✓ onion
• garlic
• green bell pepper
• red bell pepper
• yellow bell pepper
• cilantro
• oregano
• white vinegar
• cumin
• black pepper
• salt

Instructions

1. 1 Combine onions, garlic cloves, green bell pepper, red bell pepper, yellow bell pepper, cilantro, oregano, vinegar, cumin, black pepper, and salt in a food processor; process into a smooth paste.

By SANDRYLO

Ingredients

• ✓ onion
• vegetable oil
• bacon
• tomato sauce
• black rum
• lemon
• brown sugar
• chili sauce

Instructions

1. 1 Place vegetable oil, bacon, and onion in a medium skillet over medium high heat. Cook until bacon is evenly brown and onion is tender.
2. 2 Stir tomato sauce and rum into the skillet with bacon and onion, and reduce heat. Simmer about 2 minutes. Mix in lemon juice, brown sugar, and chili sauce. Continue to simmer about 8 minutes.

By SMTUNE

Ingredients

• ✓ onion
• green plantain
• water
• olive oil
• salt
• anaheim pepper

Instructions

1. 1 Place the plantains and water in a saucepan. Bring to a boil, and cook 20 minutes, until plantains are tender but slightly firm. Drain, reserving 1 cup of the liquid. Cool plantains, and peel.
2. 2 Heat the olive oil in a skillet over medium heat, and saute the onion until tender.
3. 3 In a bowl, mash the plantains with the reserved liquid and salt. Transfer to a food processor, mix in the peppers, and puree. Serve the pureed plantain mixture topped with the onions.

By fotografiado

Ingredients

• ✓ onion
• thyme
• allspice
• black pepper
• cinnamon
• cayenne pepper
• salt

Instructions

1. 1 Stir dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt together in a small bowl.

By Celia

Ingredients

• ✓ onion
• cucumber
• red bell pepper
• lime juice
• salt
• hot pepper sauce
• water

Instructions

1. 1 Combine the cucumber, onion, pepper, lime juice, salt, hot sauce, and water in a bowl; toss to combine. Refrigerate until the flavors blend, at least 1 hour. Serve cold.

By Patrice G Ward

Ingredients

• ✓ onion
• bacon
• jalapeno pepper
• black bean
• coconut water
• white cooking wine
• cumin
• bay leaf

Instructions

1. 1 Cook and stir bacon, onion, and jalapeno over medium heat in a medium-sized soup pot until bacon begins to brown and is mostly cooked through, about 5 minutes. Stir in black beans, coconut water, white cooking wine, cumin, and bay leaf. Cover and cook over medium heat until thickened, about 1 hour.

By Shawn T

Ingredients

• ✓ onion
• habanero pepper
• mango
• green onion
• garlic
• vinegar
• lime
• vegetable oil
• mustard powder
• salt
• curry powder
• lime zest

Instructions

1. 1 Wearing disposable gloves, and being careful not to get any in your eyes or on your skin, roughly chop the habanero peppers. Place the habanero peppers, mango, onion, green onions, and garlic into a blender. Pour in the vinegar, lime juice, and vegetable oil, cover the blender, and pulse until the mixture is very finely chopped. Stop the blender, and add dry mustard powder, salt, curry powder, and lime zest. Blend again until the sauce is smooth. Pour into clean jars, and store in refrigerator.

By Trini

Ingredients

• ✓ onion
• mango
• tomato
• jalapeno pepper
• cilantro
• lime
• salt
• black pepper

Instructions

1. 1 Stir the mango, tomato, onion, jalapeno pepper, cilantro, and lime juice together in a bowl; season with salt and pepper.

By whitney

Ingredients

• ✓ onion
• water
• rice
• olive oil
• turmeric
• garlic powder
• black pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 20 minutes.
3. 3 Fluff rice with a fork before serving.

By cindy_richelle

Ingredients

• ✓ onion
• cod
• vegetable oil
• tomato
• red bell pepper
• lemon juice
• red pepper flakes
• lettuce
• avocado

Instructions

1. 1 To remove excess salt from the fish, bring the fish to a boil in a large pot of water. Drain the water, and repeat the process. Drain the fish, flake, and press liquid out.
2. 2 In a large skillet, saute oil, onions, tomatoes, and peppers for 2 minutes. Mix in flaked saltfish, lemon juice, and hot pepper. Cook mixture at a low heat until the moisture has almost completely evaporated.
3. 3 Pile the mixture into the center of a serving dish, and arrange lettuce and avocado around it.

By JulieMango

Ingredients

• ✓ onion
• vegetable oil
• chicken
• garlic
• potato
• salt
• curry powder
• hot pepper sauce

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Cook the chicken, onions, and garlic until the chicken has browned; about 5 minutes. Stir in potatoes, salt, and curry powder; add enough water to cover the chicken halfway. Cover, and simmer until tender, 30 to 40 minutes. Season to taste with hot pepper sauce.

By DANIELLE2877

Ingredients

• ✓ onion
• grouper fillet
• lime juice
• red pepper flakes
• salt
• black pepper
• tomato
• green bell pepper

Instructions

1. 1 Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven until the fish flakes easily, about 1 hour.

By Kristal

Ingredients

• ✓ onion
• brown sugar
• soy sauce
• red wine vinegar
• thyme
• sesame oil
• garlic
• allspice
• habanero pepper
• chicken breast

Instructions

1. 1 Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
2. 2 Preheat your oven's broiler.
3. 3 Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

By RIKKLEA

Ingredients

• ✓ onion
• beef sirloin steak
• beef stock
• olive oil
• white vinegar
• garlic
• sazon seasoning
• salt
• oregano

Instructions

1. 1 Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.
2. 2 Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

By HANZOtheRAZOR

Ingredients

• ✓ onion
• coconut oil
• tomato
• garlic
• scotch bonnet pepper
• sardine
• soybean oil
• salt
• black pepper
• white rice

Instructions

1. 1 Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
2. 2 Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

By SJames456

Ingredients

• ✓ onion
• ✓ onion
• beef chuck pot roast
• red bell pepper
• green bell pepper
• garlic
• tomato paste
• red wine vinegar
• garlic powder
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
2. 2 Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
3. 3 Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.

By NC baking girl

Ingredients

• ✓ onion
• chicken leg
• lemon juice
• garlic
• seasoned salt
• paprika
• thyme
• black pepper
• clove
• vegetable oil

Instructions

1. 1 Combine chicken legs, lemon juice, onion, garlic, seasoned salt, paprika, thyme, pepper, and cloves in a large bowl. Cover and marinate in the refrigerator for at least 30 minutes to 12 hours.
2. 2 Heat oil in a deep fryer or large saucepan over medium-high heat. Fry chicken in batches until golden brown, about 8 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on paper towels.

By cremebrulee

Ingredients

• ✓ onion
• turkey leg
• olive oil
• green bell pepper
• salt
• black pepper
• oregano
• white vinegar
• bacon
• teriyaki sauce

Instructions

1. 1 Make numerous vertical slits in the turkey legs.
2. 2 In a small bowl combine olive oil, salt, pepper, teriyaki sauce, vinegar, and oregano. Add turkey legs and toss to coat. Let marinate while you prepare vegetables and bacon.
3. 3 Cut onion, green pepper, and bacon into small squares (approximately the same size as the slits in the legs).
4. 4 Fill each slit with one piece of pepper, onion, and bacon.
5. 5 After the legs are stuffed, brown them in the oil mixture on medium-high heat for 5 minutes. Reduce the temperature to low and cover. Cook for 40 to 45 minutes or until the meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.

By Zulma Lozano

Ingredients

• ✓ onion
• garlic
• oregano
• cumin
• ancho chile pepper
• salt
• black pepper
• white wine vinegar
• olive oil
• pork loin roast
• lime

Instructions

1. 1 Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
2. 2 Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

By Country Cook

Ingredients

• ✓ onion
• conch
• lemon juice
• tomato
• green bell pepper
• cucumber
• seasoning blend
• seasoned salt
• tomato juice
• lime juice
• vinegar
• hot sauce

Instructions

1. 1 Tenderize conch with a meat mallet. Cut into bite-sized chunks; transfer to a glass bowl. Add 1 cup lemon juice; cover bowl with plastic wrap. Soak conch in the refrigerator for at least 2 hours, preferably overnight.
2. 2 Drain off and discard lemon juice. Transfer conch to another bowl. Add tomatoes, onion, bell pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
3. 3 Transfer conch mixture to a container. Add tomato juice, remaining 1/4 cup lemon juice, and lime juice; mix well. Stir in vinegar and hot sauce. Cover and refrigerate until flavors combine, about 1 hour. Serve cold.

By Carl B

Ingredients

• ✓ onion
• ajies dulce pepper
• tomato
• green bell pepper
• red bell pepper
• garlic
• cilantro
• recao stem
• salt
• black pepper

Instructions

1. 1 Combine ají dulce peppers, onions, tomatoes, green peppers, red peppers, and garlic in a food processor; pulse a few times. Add cilantro stems, recao stems, salt, and pepper. Process until a semi-chunky salsa (not watery) consistency is reached.
2. 2 Store in a resealable plastic freezer bag. Use as needed or freeze in portions.

By FIVEBRIGS

Ingredients

• ✓ onion
• green bell pepper
• garlic
• cilantro
• annatto powder
• olive oil
• ham
• red bean
• potato
• pumpkin
• water
• salt

Instructions

1. 1 In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
2. 2 Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

By Rossana