Type what you have

Ingredients

• ✓ onion
• chicken wing
• soy sauce
• cinnamon
• clove
• ginger

Instructions

1. 1 Place chicken wings and onion in a soup pot, and fill with enough water to cover. Bring to a boil, and cook for 20 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). While the wings are cooking, combine the soy sauce, cinnamon, cloves and ginger in a saucepan, and warm over medium heat. When chicken is done, drain water (may be reserved for other uses as a broth), and pour in the soy sauce mixture. Stir to coat all of the wings, then place them in a single layer on a cookie sheet.
3. 3 Bake for 15 minutes in the preheated oven, or until the outsides are crispy. Baste with sauce as desired while cooking.

By Heidi B

Ingredients

• ✓ onion
• baking potato
• olive oil
• turmeric
• salt
• black pepper
• cumin

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender and easily pierced with a fork, about 20 minutes.
2. 2 Meanwhile, heat 1 tablespoon oil in a small skillet over medium-high heat. Add onion; cook until translucent and lightly brown, about 6 minutes.
3. 3 Drain water from potatoes; mash. Stir in onion; continue mashing. Add turmeric, salt, black pepper, and cumin; add remaining 2 tablespoons oil until potatoes reach a creamy consistency.

By Dania

Ingredients

• ✓ onion
• yogurt
• curry powder
• sugar
• vegetable oil
• lamb stew meat
• apricot
• kabob skewer

Instructions

1. 1 Make the sauce by mixing together the yogurt, curry powder, sugar and oil in a small bowl. Taste and adjust seasonings to your liking.
2. 2 Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes, onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kabobs are evenly well coated. Refrigerate and allow to marinate overnight or for at least 8 hours.
3. 3 Preheat grill to medium heat and lightly oil grate.
4. 4 Grill the kabobs over medium coals for 8 to 10 minutes on each side, or to your desired doneness.

By Brian Wilson

Ingredients

• ✓ onion
• butter
• jalapeno pepper
• elephant garlic
• chicken stock
• lemon juice
• butternut squash
• water
• cream

Instructions

1. 1 Melt butter in a saucepan over medium heat. Add onions, jalapeno, and elephant garlic and cook until onions are soft and transparent, about 5 minutes. Stir in chicken stock and lemon juice until well mixed. Add butternut squash and water; bring to a boil.
2. 2 Reduce heat and simmer until squash is tender and soup is thick, about 1 hour. Puree with an immersion blender until smooth.
3. 3 Ladle hot soup into bowls and swirl cream in the center of each bowl just before serving.

By Sch-D

Ingredients

• ✓ onion
• ground beef
• garlic
• salt
• pepper
• tomato
• parsley
• ras el hanout
• water

Instructions

1. 1 Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
2. 2 Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.
3. 3 Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.
4. 4 Pour tomato sauce over meatballs to serve.

By jacqueline senouci

Ingredients

• ✓ onion
• beef stew meat
• garlic
• harissa
• salt
• black pepper
• water
• potato
• tomato

Instructions

1. 1 Cook and stir beef in a stockpot over medium heat until browned, 5 to 7 minutes. Add onions and garlic; cook and stir until onions are softened, 5 to 10 minutes. Stir harissa into beef mixture until coated; cook and stir for 2 minutes more. Season beef mixture with salt and pepper.
2. 2 Pour enough water over beef to completely cover ingredients and bring to a boil. Add potatoes and tomatoes to stew; reduce heat to medium-low and simmer until beef and potatoes are tender, 2 to 3 hours.

By CICOYLE

Ingredients

• ✓ onion
• olive oil
• carrot
• cabbage
• salt
• black pepper
• cumin
• turmeric
• potato

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add carrots and onion; cook and stir until beginning to soften, about 5 minutes. Stir in cabbage, salt, pepper, cumin, and turmeric; cook for 15 to 20 minutes.
2. 2 Add potatoes; reduce heat to medium-low, cover, and cook until potatoes are soft, about 20 minutes.

By stamarex

Ingredients

• ✓ onion
• olive oil
• garlic
• bay leaf
• tomato
• curry powder
• salt
• chicken
• coconut milk
• lemon

Instructions

1. 1 Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. 2 Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

By Valeriekooka

Ingredients

• ✓ onion
• chicken
• vegetable oil
• salt
• black pepper
• ginger
• paprika
• green olive
• lemon
• water

Instructions

1. 1 Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
2. 2 Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.

By NIBLETS

Ingredients

• ✓ onion
• cabbage
• canola oil
• garlic
• tomato
• water
• tomato paste
• mackerel
• tomato sauce
• red pepper flakes
• seasoned salt

Instructions

1. 1 Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.
2. 2 Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes.
3. 3 Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes.

By MissGhana85

Ingredients

• ✓ onion
• vegetable oil
• carrot
• celery
• peanut
• black sesame seed
• bay leaf
• salt
• attieke
• water
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion, carrot, and celery; cook until fragrant, 3 to 4 minutes. Stir in peanuts, sesame seeds, bay leaf, and salt, stirring often until vegetables are tender and seeds and peanuts have toasted; add attieke, stirring constantly. Pour water over entire skillet, distributing evenly.
2. 2 Cover skillet; reduce heat to medium. Steam attieke until it is moist and heated all the way through, about 5 minutes.
3. 3 Uncover skillet; fold attieke with a spatula. Top with cilantro.

By Buckwheat Queen

Ingredients

• ✓ onion
• olive oil
• vegetable stock
• peanut butter
• tomato
• red pepper flakes
• cabbage
• sweet potato
• carrot
• turnip
• okra
• chicken

Instructions

1. 1 Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
2. 2 Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

By mary

Ingredients

• ✓ onion
• chickpea
• baking soda
• vegetable oil
• ginger-garlic paste
• cayenne pepper
• salt
• turmeric
• garam masala
• tomato
• spinach

Instructions

1. 1 Drain and rinse chickpeas under cold running water. Place in a bowl, cover with cold water, and stir in baking soda. Soak for 10 minutes. Drain and rinse thoroughly.
2. 2 Heat oil in a pot and cook onion until soft and translucent, about 5 minutes. Stir in garlic-ginger paste, cayenne, salt, turmeric, and garam masala. Cook and stir until spices are well absorbed by the onion, about 2 minutes.
3. 3 Add tomatoes and frozen spinach; stir to combine. Add chickpeas and stir gently. Simmer until flavors are well combined, about 20 minutes. Add a little water if sauce is too thick.

By ssuthers

Ingredients

• ✓ onion
• peanut
• cayenne pepper
• paprika
• salt
• ginger
• garlic powder
• onion powder
• beef tri-tip steak
• red bell pepper
• mushroom

Instructions

1. 1 Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
2. 2 Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
5. 5 Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.

By Slappo

Ingredients

• ✓ onion
• butter
• water
• tomato paste
• berbere seasoning
• garlic
• ginger
• chicken breast
• white wine
• cardamom
• black pepper
• egg

Instructions

1. 1 Melt 1/2 cup butter in a skillet over medium-low heat. Add onion; cook and stir until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in berbere, remaining 1/2 cup butter, garlic, and ginger. Reduce heat to low; cook until mixture thickens to a paste consistency, 20 to 30 minutes.
2. 2 Stir remaining 2 cups water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
3. 3 Stir wine, cardamom, and black pepper into sauce; add hard-cooked eggs. Cook until sauce is slightly reduced, about 15 minutes more.

By Twin Cities

Ingredients

• ✓ onion
• oil
• green bell pepper
• carrot
• tomato
• green chile
• water
• vegetable bouillon
• curry powder
• chili powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

By seattlelove

Ingredients

• ✓ onion
• vegetable oil
• garlic
• ginger root
• tomato paste
• cayenne powder
• tomato
• water
• salt
• black pepper
• beef stew meat
• jasmine rice

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add onion, garlic, and ginger; cook and stir until softened, about 5 minutes. Add tomato paste and cayenne pepper; cook, stirring constantly, until dark and fragrant, about 2 minutes. Stir in tomatoes, 3/4 cup water, salt, and pepper. Cover and simmer over medium-low heat.
2. 2 While the tomato mixture is simmering, heat remaining 1 tablespoon oil in a separate pot. Season stew meat with salt and pepper, then add to the pot and cook until browned, 1 to 2 minutes per side.
3. 3 Stir meat into simmering tomato mixture. Add jasmine rice and pour in enough water to cover. Cover and cook over medium heat, stirring occasionally, until meat and rice are tender, about 30 minutes.

By aduani

Ingredients

• ✓ onion
• olive oil
• lamb
• cumin
• coriander seed
• ginger
• cinnamon
• salt
• black pepper
• pear
• raisin
• almond

Instructions

1. 1 Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.
2. 2 Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.
3. 3 Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.

By MAX BOSIO

Ingredients

• ✓ onion
• black-eyed pea
• tomato sauce
• olive oil
• cilantro
• garlic
• salt
• cumin
• paprika
• ginger
• cayenne pepper
• water

Instructions

1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let stand for 8 hours to overnight. Drain and rinse peas.
2. 2 Combine peas, onion, tomato sauce, olive oil, cilantro, garlic, salt, cumin, paprika, ginger, and cayenne pepper in a large stockpot; pour water over pea mixture. Bring to a boil. Reduce heat to low, cover the pot, and simmer, stirring occasionally and adding more water if sauce gets too thick, until peas are tender, about 1 hour 30 minutes.

By TGural

Ingredients

• ✓ onion
• vegetable oil
• garlic
• ras el hanout spice blend
• harissa paste
• salt
• fire-roasted diced tomato
• chickpea
• vegetable broth
• cilantro
• white basmati rice
• egg
• za'atar

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in ras el hanout, harissa, and salt. Cook about 30 seconds more. Add tomatoes, chickpeas, and broth. Bring to a boil; reduce heat and simmer, covered, until flavors meld and ingredients are heated through, about 10 minutes. Stir in cilantro.
2. 2 Serve stew over rice. Top with an egg and sprinkle with za'atar.

By dinehaus

Ingredients

• ✓ onion
• vegetable oil
• vegetable stock
• garlic
• sweet potato
• chickpea
• brown rice
• salt
• peanut butter
• kale
• lemon juice
• soy sauce
• hot pepper sauce

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add 2 tablespoons vegetable stock, onion, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Add remaining stock, sweet potatoes, chickpeas, brown rice, and salt. Bring to a boil. Reduce heat and cover the stew. Simmer until sweet potatoes and rice are tender, about 45 minutes.
2. 2 Combine peanut butter with 1/2 cup of the liquid from the stew. Stir into a smooth paste.
3. 3 Add the peanut butter mixture and kale to the stew. Cook until kale is wilted, about 5 minutes. Stir in lemon juice, soy sauce, and hot pepper sauce.

By Larry Benish

Ingredients

• ✓ onion
• vegetable oil
• garlic
• ginger
• butter
• cinnamon
• cumin
• chicken thigh
• chicken broth
• tomato
• apricot
• honey
• israeli couscous

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.
2. 2 Heat vegetable oil in the hot cooker. Add onion and saute for 3 minutes. Stir in garlic and ginger and saute until fragrant, about 30 seconds. Stir in butter.
3. 3 Mix cinnamon and cumin together in a small bowl. Reserve 1 teaspoon of the mixture; set aside. Season chicken thighs with remaining cinnamon and cumin mixture.
4. 4 Place chicken into the Instant Pot® and sear, about 5 minutes per side. Pour in chicken broth and tomatoes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Place apricots into the liquid. Sprinkle chicken thighs with reserved 1 teaspoon cinnamon and cumin mixture. Drizzle honey over chicken thighs. Serve with tomato mixture on top of couscous.

By thedailygourmet

Ingredients

• ✓ onion
• olive oil
• carrot
• turmeric
• cumin
• salt
• black pepper
• ginger
• cabbage
• garlic
• yellow potato
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Add carrots and sauté until slightly softened, about 5 minutes. Add onion; sauté until fragrant, about 2 minutes. Add turmeric, cumin, salt, pepper, and ginger; let seasonings toast until fragrant, about 1 minute.
2. 2 Stir cabbage and garlic into the pot; cook, stirring occasionally, until cabbage wilts, about 10 minutes. Stir in potatoes and water; bring to a boil. Reduce the heat to medium-low and simmer, stirring every 10 minutes, until potatoes are tender, about 30 minutes.

By Twin Cities

Ingredients

• ✓ onion
• vegetable oil
• ground beef
• milk
• bread
• raisin
• chutney
• curry powder
• apricot jam
• salt
• black pepper
• egg
• salt
• bay leaf

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat oil in a large skillet over medium-high heat. Cook onions in hot oil until soft, 2 to 3 minutes. Crumble ground beef into the skillet; cook and stir until brown, 8 to 10 minutes.
3. 3 Pour milk in a shallow dish. Soak bread in milk. Squeeze excess milk from bread and set milk aside.
4. 4 Add bread to beef mixture. Stir in raisins, chutney, curry powder, apricot jam, salt, and black pepper. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven for 1 hour.
6. 6 Whisk together reserved milk, egg, and a pinch of salt. Pour over top of beef mixture. Lay bay leaf on top of milk mixture.
7. 7 Continue baking until top is golden brown, 25 to 30 minutes. Remove bay leaf before serving.

By trixie

Ingredients

• ✓ onion
• ✓ onion
• vegetable oil
• potato
• ground beef
• garlic
• parsley
• salt
• black pepper
• allspice
• nutmeg
• cumin
• tomato
• long grain white rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large heavy skillet over medium-high heat. When the oil is hot, place potato slices in a thin layer, and fry just until golden. Remove with a slotted spoon, and set aside on paper towels.
2. 2 In a medium bowl, mix together the ground beef, minced onion, garlic, parsley, salt, pepper, allspice, nutmeg, and cumin. Press flat into a 7x11 inch baking dish. Arrange potato slices over the meat in an even layer. Place tomato slices over the potato. Top with slices of onion. Cover with aluminum foil.
3. 3 Bake for 45 minutes in the preheated oven. Remove the aluminum foil from the top, and continue to bake for another 15 minutes, or until browned.
4. 4 While the kifta is cooking, combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender. When kifta is done, cut into squares and serve over rice.

By Aida

Ingredients

• ✓ onion
• butter
• couscous
• water
• zucchini
• potato
• green bean
• carrot
• tomato puree
• coriander
• red chile powder
• cumin
• salt
• milk

Instructions

1. 1 Melt butter in a pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Mix in couscous; cook and stir until browned, about 5 minutes.
2. 2 Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil. Simmer until tender, about 20 minutes. Stir in milk.

By layal

Ingredients

• ✓ onion
• oil
• ground beef
• bread
• milk
• egg
• raisin
• white vinegar
• sugar
• turmeric
• salt
• curry powder
• black pepper
• bay leaf
• chutney

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat; add onion and saute until browned, about 5 minutes. Add ground beef to onion and saute until browned, about 5 minutes.
3. 3 Soak bread in 1/4 cup milk in a small bowl, mash, and add to ground beef mixture; stir in 1/2 of beaten egg, raisins, vinegar, sugar, turmeric, salt, curry powder, and ground black pepper.
4. 4 Transfer beef mixture to glass baking dish; insert bay leaves.
5. 5 Bake in preheated oven for 30 minutes. Whisk remaining 1/2 egg and remaining 1/4 cup milk together in a small bowl; pour over meat mixture and return to oven for 30 minutes.
6. 6 Serve with chutney.

By Michelle

Ingredients

• ✓ onion
• ✓ onion
• olive oil
• celery
• green bell pepper
• garlic
• vegetable broth
• tomato
• carrot
• potato
• thyme
• salt
• black pepper
• chicken breast
• red pepper flakes
• red wine vinegar

Instructions

1. 1 Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
2. 2 Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
3. 3 Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

By Vicki

Ingredients

• ✓ onion
• butter
• egg
• milk
• oat
• raisin
• almond
• vinegar
• curry powder
• sugar
• salt
• turmeric
• black pepper
• ground beef
• bay leaf

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. 2 Melt butter in a large skillet over medium heat. Cook and stir onions in hot butter until browned, 5 to 7 minutes.
3. 3 Combine 2 eggs, 1 cup milk, oats, raisins, almonds, vinegar, curry powder, sugar, salt, turmeric, and black pepper in a large bowl. Add cooked onion and ground beef; mix well. Spread beef mixture evenly into the prepared baking dish; top with bay leaves.
4. 4 Bake in the preheated oven for 30 minutes. Remove from the oven and drain excess fat from beef.
5. 5 Beat together remaining egg and 1/4 cup milk in a small bowl until well combined; pour over beef mixture.
6. 6 Continue baking in the oven until the top is beginning to brown, about 30 minutes more. Remove and discard bay leaves to serve.

By Kerrijoi

Ingredients

• ✓ onion
• vegetable oil
• apricot
• rhubarb
• couscous
• chicken stock
• salt
• cumin
• ginger
• cardamom
• allspice
• cinnamon
• cayenne pepper
• clove

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in apricots and rhubarb. Cook for 2 more minutes.
2. 2 Mix in couscous, chicken stock, salt, cumin, ginger, cardamom, allspice, cinnamon, cayenne, and cloves - mixture will be thick. Stir and bring to a boil. Cover and remove from heat.
3. 3 Let sit for 10 minutes until all the liquid is absorbed.

By Sabrina Alaimo