Type what you have

Ingredients

• ✓ onion
• mango
• orange juice
• olive oil
• cucumber
• red bell pepper
• garlic
• jalapeno pepper
• lime juice
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ onion
• bacon
• egg
• buttermilk baking mix
• parsley
• american cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin pans.
2. 2 Cook bacon and onion together in a large skillet over medium heat until bacon is crisp and onion is tender, about 5 minutes. Drain on paper towels and set aside to cool slightly.
3. 3 Whisk eggs in a medium bowl. Stir in baking mix, parsley, cheese, bacon, and onion until evenly combined. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
4. 4 Bake in the preheated oven until the tops are lightly browned, about 10 to 15 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

By Jayne

Ingredients

• ✓ onion
• butternut squash
• olive oil
• garlic
• vegetable stock
• curry sauce
• apple
• coconut cream
• pine nut
• cilantro leaf

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place squash onto a baking sheet cut-side down.
3. 3 Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
4. 4 Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
5. 5 Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
6. 6 Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.

By Gregg Bracke

Ingredients

• ✓ onion
• puff pastry
• butter
• celery
• flour
• salt
• black pepper
• celery seed
• milk
• chicken broth
• chicken breast
• mixed vegetable

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Roll out 1 sheet of puff pastry into an 11-inch square. Press into a 9-inch pie dish, cut off extra pastry, and prick thoroughly with a fork. Press a sheet of aluminum foil right onto pastry.
3. 3 Bake in the preheated oven until pastry is puffed up and golden browned, about 25 minutes. Remove from oven, remove foil, and set aside.
4. 4 Meanwhile, melt better in a skillet over medium-low heat and cook onions and celery until soft and translucent, about 5 minutes. Add flour, salt, pepper, and celery seed. Cook and stir until mixture is paste-like.
5. 5 Slowly add milk to the skillet while stirring constantly, about 5 minutes. Continue stirring and slowly add broth a little at a time. Cook until thickened, 7 to 10 minutes, constantly stirring. Add chicken and frozen vegetables. Cook until vegetables are thawed, 3 to 5 minutes.
6. 6 Pour chicken mixture into pre-baked puff pastry shell. Roll out a second sheet of pastry into an 11-inch square and place on top of chicken mixture. Cut off extra pastry and crimp edges.
7. 7 Bake in the preheated oven until pastry is lightly browned, 45 to 50 minutes.

By Yoly

Ingredients

• ✓ onion
• pie crust
• olive oil
• garlic
• oregano
• cayenne pepper
• salt
• black pepper
• zucchini
• egg
• carrot
• cheddar cheese
• parmesan cheese
• cornbread mix
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
3. 3 Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
4. 4 Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

By DianaMartowlis

Ingredients

• ✓ onion
• whole wheat pie crust
• chicken breast
• carrot
• green pea
• celery
• butter
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• low-fat milk
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

Ingredients

• ✓ onion
• butter
• spinach
• olive oil
• all-purpose flour
• baking powder
• salt
• milk
• egg
• herbes de provence
• feta cheese
• mozzarella cheese
• pecorino romano cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Use about 1 tablespoon of the melted butter to grease a 7x11-inch baking dish.
2. 2 Heat olive oil in a non-stick skillet over medium heat. Add onions to the hot oil and cook, stirring frequently, until onions are soft and beginning to turn clear, 3 to 4 minutes. Remove skillet from heat and add spinach. Stir spinach into the onions, breaking up any large clumps.
3. 3 Stir together flour, baking powder, and salt in a large bowl.
4. 4 Combine milk and eggs in a small bowl, whisking until milk and eggs are fully incorporated. Drizzle in remaining melted butter, while continuing to stir. Add to flour mixture and stir until there are no lumps.
5. 5 Fold in spinach mixture, French herbs, feta cheese, and mozzarella. Do not over-mix. Pour into the prepared dish, using a spatula to smooth and level the surface. Sprinkle grated Pecorino Romano evenly over the top.
6. 6 Bake in the center of the preheated oven until the top is browned, 40 to 45 minutes. Test for doneness with a wooden pick inserted into the middle. The dish is done, if the pick comes out clean.
7. 7 Allow to cool for 10 to 15 minutes.
8. 8 Cut into 18 brownies and garnish with fresh parsley to serve.

By Bibi

Ingredients

• ✓ onion
• ground beef
• sauerkraut
• crescent roll
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brown onion and ground beef in a large skillet over medium-high heat. Drain extra fat out of skillet, then stir in drained sauerkraut. Heat through and set aside.
3. 3 Press 1 package of crescent roll dough into the bottom of a lightly greased 9x13-inch baking dish. Spread beef mixture on top, then lay 2nd package of crescent roll dough over the top of beef mixture. Press dough seams together and sprinkle all with cheese.
4. 4 Bake in preheated oven for 25 to 30 minutes, or until golden brown.

By Kathy Wing

Ingredients

• ✓ onion
• potato
• corned beef
• beef broth

Instructions

1. 1 Gather all ingredients.
2. 2 Combine potatoes, corned beef, onion, and broth in a large, deep skillet over medium heat. Cover and simmer until potatoes are soft enough to mash and liquid is almost gone.
3. 3 Mix well and serve hot.

By Jodi McRobb

Ingredients

• ✓ onion
• russet potato
• green bell pepper
• red bell pepper
• vegetable oil

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Drain. Cool, then cut into a 1/2-inch dice.
2. 2 Combine potatoes, onion, and bell peppers in a bowl; drizzle in vegetable oil and gently stir until evenly coated. Transfer mixture to resealable plastic freezer bags; store in the freezer.
3. 3 To prepare, cook frozen potato mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

By STRIKER

Ingredients

• ✓ onion
• corned beef brisket
• sauerkraut
• beef broth
• brown mustard

Instructions

1. 1 Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
2. 2 Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
3. 3 Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).

By FREEINAK

Ingredients

• ✓ onion
• bacon
• green bean
• white sugar
• white vinegar

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

By ODIEZMA

Ingredients

• ✓ onion
• mayonnaise
• horseradish
• worcestershire sauce
• parsley
• chili sauce
• ketchup

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, onion, horseradish, Worcestershire, parsley, chili sauce and ketchup. Chill until serving.

By Sara

Ingredients

• ✓ onion
• anchovy
• potato
• heavy cream
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish.
2. 2 Spread onions onto the bottom of the prepared baking dish; spread anchovies on top, followed by potatoes. Pour in heavy cream.
3. 3 Combine bread crumbs and melted butter; sprinkle over potatoes. Place baking dish onto a baking sheet.
4. 4 Bake in the preheated oven until potatoes softened, cream reduced, and casserole turns deep golden brown, about 45 minutes.

By WOLSELEY

Ingredients

• ✓ onion
• potato
• bacon
• white sugar
• white wine vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
3. 3 Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

By Mary

Ingredients

• ✓ onion
• eggplant
• canola oil
• yogurt
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
2. 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
3. 3 Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
4. 4 Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

By SAFAD

Ingredients

• ✓ onion
• corned beef brisket
• carrot
• cabbage
• potato

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.
3. 3 Peel onions and place them in the pot. Bring to a boil; cook for about 30 minutes at a rolling boil. Reduce heat to medium-low, so water is at a gentle boil. Cover and cook for 3 ½ hours.
4. 4 Remove onions and cut them into wedges. Return them to the pot. Add carrots to the pot, then place cabbage over roast. Place potatoes on top of cabbage. Cover and cook until potatoes are tender, about 30 minutes more. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
5. 5 Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to slice and serve to prevent it from drying out too quickly.

By Ann Hester

Ingredients

• ✓ onion
• kluski noodle
• bacon
• cabbage
• hot pepper sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions until tender but still slightly firm, 7 to 10 minutes. Drain well and set aside.
2. 2 Place bacon in a large, deep skillet over medium-high heat. Cook, stirring often, until evenly browned, 5 to 8 minutes.
3. 3 Add cabbage and onion to the skillet and cook until cabbage is wilted and tender, about 10 minutes.
4. 4 Gently mix noodles into cabbage mixture. Season with hot sauce.

By CINDY

Ingredients

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

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Oil a 12x15 inch pan with olive oil.
2. 2 Place salt pork in a large, deep skillet over medium heat. Cook until evenly brown, stirring occasionally. Stir in 1 chopped onion, and continue cooking until onion is tender and lightly browned; set aside.
3. 3 Meanwhile, in a large bowl, combine potatoes and remaining chopped onions. Fill the bowl of a food processor with the mixture, and 1 egg. Process until smooth, then transfer to a large bowl. Repeat until all has been processed. Season with pepper. Stir in the salt pork mixture. Blend in flour gradually to absorb some moisture, but err on the side of less flour.
4. 4 Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for 1 hour, or until top is evenly browned.

By BOBCHASE

Ingredients

• ✓ onion
• butter
• chicken broth
• beef consomme
• apple juice concentrate
• apple juice
• applejack brandy
• white pepper
• apple

Instructions

1. 1 Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
2. 2 To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.

By Cherish Grabau

Ingredients

• ✓ onion
• vegetable oil
• baked bean
• corned beef
• tomato puree
• worcestershire sauce
• potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
3. 3 Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

By Wenchpie

Ingredients

• ✓ onion
• sauerkraut
• rotini pasta
• mushroom
• butter
• cream of mushroom soup

Instructions

1. 1 Place the sauerkraut and onion in a large skillet over medium-low heat with enough water to cover. Simmer 1 hour, or until most of the water has cooked off.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a medium skillet over medium heat, saute the mushrooms in 2 tablespoons of the butter for about 5 minutes.
4. 4 Stir the remaining butter, cooked pasta, and cream of mushroom soup into the sauerkraut mixture. Cook and stir 15 minutes, or until heated through.

By Bea Gassman

Ingredients

• ✓ onion
• butter
• tomato
• chicken broth
• brown lentil
• red wine
• garlic
• nutmeg
• clove

Instructions

1. 1 Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
2. 2 Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
3. 3 Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.

By Heloise

Ingredients

• ✓ onion
• bacon
• butter
• russet potato
• evaporated milk
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a Dutch oven over medium heat. Cover and cook until bacon begins to soften and render grease. Add onion and cook until soft and translucent. Remove the cover, and continue cooking until mixture caramelizes and turns a deep, golden brown.
3. 3 Remove from the heat and stir in butter until melted. Stir shredded potatoes into onion mixture. Add evaporated milk and eggs, and stir until well combined. Pour into a 9x13-inch baking dish.
4. 4 Bake in the preheated oven until bubbly and golden on top, about 1 hour. If top browns too quickly, cover with foil. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

By J Sell SrJr

Ingredients

• ✓ onion
• sour cream
• all-purpose flour
• potato
• butter

Instructions

1. 1 Place the sour cream in a large bowl, and mix in flour to make a dough. Roll the dough out on a floured surface about 1/16 inch thick, and cut rounds about 3 1/2 inches across using a cookie cutter or a glass. Re-roll the unused dough to make more rounds, up to 4 times -- after that, it gets hard to work with.
2. 2 Place about 1 teaspoon of mashed potatoes in the center of each dough round, fold over into a half-moon shape, and press and seal the edges with a fork. Set the filled pierogies aside under a towel to prevent drying.
3. 3 Melt the butter in a large skillet over medium-low heat, and cook and stir the onions until translucent, 4 to 5 minutes. Remove the cooked onions and set aside, leaving butter in the skillet.
4. 4 Bring a large saucepan of water to a boil, and carefully drop a few filled pierogies at a time into the boiling water. After they float to the surface, allow them to gently boil for about 4 minutes.
5. 5 Re-heat the butter in the skillet over medium heat. Gently scoop the pierogies out of the water (they break easily) and place them in the skillet to brown on the bottom, about 3 minutes. Place the fried pierogies on a buttered baking sheet, sprinkle them with the cooked onions, and keep warm in the oven on low setting until served.

By gclark

Ingredients

• ✓ onion
• sugar
• vegetable oil
• ketchup
• white vinegar
• lemon juice
• water
• worcestershire sauce

Instructions

1. 1 Stir the sugar, vegetable oil, ketchup, vinegar, lemon juice, water, Worcestershire sauce, and minced onion together in a bowl until the sugar is dissolved and the ingredients are completely mixed. Chill in refrigerator 2 hours before serving.

By venymae

Ingredients

• ✓ onion
• pork loin roast
• sauerkraut
• apple
• brown sugar
• beer

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Place pork roast into a large baking dish and scatter sauerkraut around roast. Arrange apple and onion quarters around roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover the dish with aluminum foil and seal the foil to the edges of the dish.
3. 3 Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If it seems dry, pour in 1 more can beer.
4. 4 To serve, gently toss sauerkraut with apple and onion quarters and serve with sliced roast.

By MattyHam

Ingredients

• ✓ onion
• pork chop
• sauerkraut
• red apple
• brown sugar
• caraway seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large nonstick skillet over medium-high heat. Brown pork chops on both sides, about 5 minutes per side. Place chops into a 9x13-inch baking dish.
3. 3 Mix sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, and spread the sauerkraut mixture over the pork chops. Cover the dish with aluminum foil.
4. 4 Bake in the preheated oven until the pork is no longer pink inside, about 45 minutes. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By Pat Mathena Oglesby

Ingredients

• ✓ onion
• mayonnaise
• ketchup
• red wine vinegar
• salt
• pepper

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.

By Jon Williams

Ingredients

• ✓ onion
• butter
• green cabbage
• flour
• water
• salt

Instructions

1. 1 Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
2. 2 Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

By MonSaun