Type what you have

Ingredients

• ✓ onion
• bacon
• collard green
• chicken stock
• cayenne pepper
• red wine vinegar

Instructions

1. 1 Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. 2 Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. 3 Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

By Javagoddess

Ingredients

• ✓ onion
• collard green
• olive oil
• bacon
• sea salt
• garlic

Instructions

1. 1 Gather collard leaves and roll into a log-shaped bundle; slice bundle crosswise into thin strips.
2. 2 Bring a large pot of salted water to a boil. Add collard greens; simmer until bright green, about 10 minutes. Drain.
3. 3 Heat olive oil in a large skillet over medium heat. Add bacon; cook and stir until browned, about 5 minutes. Stir in drained collard greens, onion, sea salt, and garlic; cook until flavors combine, about 10 minutes.

By Paleo

Ingredients

• ✓ onion
• long-grain white rice
• garlic
• vegetable oil
• salt
• water

Instructions

1. 1 Place the rice in a colander and rinse thoroughly with cold water; set aside.
2. 2 Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

By Nandabear

Ingredients

• ✓ onion
• yuca
• salt
• olive oil
• garlic
• lemon juice

Instructions

1. 1 Place yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain; place yuca on a serving plate.
2. 2 Meanwhile, place olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat for about 5 minutes.
3. 3 Pour the hot olive oil mixture over the yuca; serve immediately.

By Cocina JNOTS

Ingredients

• ✓ onion
• ground beef
• tomato puree
• tomato sauce
• water
• pinto bean
• corn
• taco seasoning mix

Instructions

1. 1 In a medium stock pot brown beef and onion, about 10 minutes; drain grease if needed.
2. 2 Add tomatoes, tomato sauce, water, beans, corn and taco seasoning. Bring to boil, reduce heat and simmer for 5 minutes.
3. 3 Top with cheese, corn chips, sour cream and olives.

By Patricia

Ingredients

• ✓ onion
• radish
• cilantro
• tomato
• salt
• red pepper flake
• lemon

Instructions

1. 1 In a medium bowl, combine the radishes, cilantro, tomatoes, onion, salt and red pepper flakes. Stir in lemon juice. Let stand for 15 minutes before serving to blend the flavors.

By HawnBoricua

Ingredients

• ✓ onion
• garlic powder
• onion powder
• meat tenderizer
• seasoning salt
• rib-eye steak
• beer
• lime juice

Instructions

1. 1 Combine garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl; rub into both sides of steaks.
2. 2 Arrange 1/4 sliced onions in bottom of a 9x13-inch pan; lay steaks across onions. Top with more onions; pour 1/4 bottle beer and 1/4 cup lime juice over top. Repeat layers until all steaks layered. Pour any remaining beer and lime juice over top. Cover pan. Marinate in the refrigerator for 30 to 40 minutes. Do not marinate steaks longer than 1 hour, because the acid from the lime juice will begin to cook the meat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steaks from marinade; discard remaining marinade.
4. 4 Cook on the preheated grill to your desired degree of doneness, about 2 minutes per side for well done. Rest before slicing, 5 minutes. Serve with warm tortillas.

By lilloli500

Ingredients

• ✓ onion
• cabbage
• carrot
• bird's eye chile pepper
• salt
• water
• vinegar
• oregano

Instructions

1. 1 Mix cabbage, onion, carrot, and chile peppers together in a large bowl. Sprinkle salt evenly on top. Cover with boiling water. Cool to room temperature, about 1 hour.
2. 2 Pour vinegar over cabbage mixture; add oregano. Mix together carefully.
3. 3 Cover and refrigerate until flavors combine, 8 hours to overnight.

By Nahum and Brandi

Ingredients

• ✓ onion
• olive oil
• butternut squash
• great northern bean
• lima bean
• chicken stock
• corn
• basil
• banana pepper

Instructions

1. 1 Heat the olive oil in a stock pot over medium heat; add the onion and cover. Cook the onions until soft and translucent, about 5 minutes. Stir the squash, great Northern beans, and lima beans into the pot; pour the chicken stock over the mixture. Cover and cook until the squash is tender and beginning to break apart, 30 to 45 minutes.
2. 2 Stir the corn and basil into the stew; cook until the stew reaches the consistency of pancake batter, about 10 minutes more. Sprinkle the chopped banana pepper over individual portions to serve.

By Stefanie N

Ingredients

• ✓ onion
• vegetable oil
• long-grain rice
• tomato
• water
• carrot
• celery
• chicken bouillon granules

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add rice, onion, and tomato; cook and stir until rice turns light golden brown, 3 to 4 minutes.
2. 2 Stir water, carrot, celery, and chicken bouillon into the skillet. Simmer until most of the water is absorbed, about 8 minutes. Cover and simmer until rice is tender, 5 to 8 minutes more.

By ruth1234

Ingredients

• ✓ onion
• cilantro
• sour cream
• jalapeno salsa
• green chile salsa
• chicken breast
• flour tortilla
• cheddar cheese

Instructions

1. 1 To Make Sour Cream Mixture: In a blender or food processor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of the green chile salsa. Set aside.
2. 2 To Make Chicken Mixture: In a large bowl, combine shredded chicken, onion and the remaining 1 1/2 cans of green chile salsa. Mix well.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Heat tortillas in conventional or microwave oven until soft. Pour enough of the sour cream mixture into a 9x13 inch baking dish to coat the bottom. Place 2 heaping tablespoonfuls of the chicken mixture in each tortilla, roll up and place seam side down in the baking dish. Pour remaining sour cream mixture over all and top with shredded cheese.
5. 5 Cover dish tightly with aluminum foil and bake at 350 degrees F (175 degrees C) for about 30 minutes, or until dish is heated through and bubbling.

By Brenda

Ingredients

• ✓ onion
• olive oil
• green bell pepper
• garlic
• salt
• tomato paste
• kidney bean
• white rice

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Sauté onion, bell pepper, and garlic. When onion is translucent, add salt and tomato paste. Reduce heat to low and cook, 2 minutes. Stir in beans and rice.
2. 2 Pour liquid from beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low, 45 to 50 minutes, or until liquid is absorbed and rice is cooked.

By Chris Barila

Ingredients

• ✓ onion
• vegetable oil
• pork roast
• banana
• tomato
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
2. 2 Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

By LUSCIOUSLEMONADE

Ingredients

• ✓ onion
• peruano bean
• water
• garlic
• chicken bouillon
• salt
• black pepper
• canola oil

Instructions

1. 1 Rinse beans in cold water. Place in a bowl with water to cover; soak for 30 minutes to 1 hour.
2. 2 Transfer soaked beans to a large pot; fill with 3 quarts water. Add onion and garlic. Cover and cook over low heat until boiling, about 30 minutes. Add bouillon and season with salt. Cook, adding more water as needed, until beans are tender, 30 to 40 minutes more.
3. 3 Heat oil in a skillet over medium heat. Add a few scoops of cooked beans, 1 clove of cooked garlic, and about 1/2 of the water from the pot. Bring to a simmer and mash. Season with salt and pepper.

By sonia Capacete

Ingredients

• ✓ onion
• vegetable oil
• sugar
• chicken thigh
• salt
• black pepper
• tomato
• chicken broth

Instructions

1. 1 Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
2. 2 Transfer browned chicken to a plate. Remove skin.
3. 3 Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.

By Carrie Cozinha

Ingredients

• ✓ onion
• long grain rice
• water
• salt
• annatto powder
• paprika
• black pepper
• pea
• pimento pepper

Instructions

1. 1 Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
2. 2 Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

By Mombabe

Ingredients

• ✓ onion
• black bean
• garlic
• bay leaf
• oregano
• salt
• oil
• rice

Instructions

1. 1 Go through beans and pick out any with holes or rocks. Transfer beans to a large container and cover with several inches of cool water; let soak for at least 1 hour, or overnight.
2. 2 Rinse beans and dump water out. Transfer to a large pan and cover with fresh water by 2 inches. Add garlic and bay leaf and bring to a boil. Reduce to a simmer and cook until tender, about 1 hour, adding oregano and salt during the last few minutes. Reserve a few spoons of "caldo" (cooking juice) as it cooks.
3. 3 Measure 1/2 cup cooked beans for gallo pinto and reserve remaining beans for another use.
4. 4 For one serving of gallo pinto: Heat oil in a skillet over medium-low heat. Add onion and saute until dark but not burned, 8 to 10 minutes. Add 1/2 cup cooked black beans along with 2 to 3 tablespoons "caldo." Stir in rice and cook until it starts to get crispy 3 to 5 minutes.

By tconstantine

Ingredients

• ✓ onion
• olive oil
• white rice
• garlic
• salt
• cumin
• cayenne pepper
• vegetable broth
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add onion; cook and stir until onion has softened, about 3 minutes.
3. 3 Add rice, garlic, salt, cumin, and cayenne. Cook and stir for 2 to 3 minutes to lightly toast the rice and warm the spices until fragrant.
4. 4 Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
5. 5 Stir in black beans and cook until warmed through, 2 to 3 minutes.
6. 6 Serve and enjoy!

By Eileen Mintz

Ingredients

• ✓ onion
• butter
• russet potato
• chicken breast
• water
• corn
• salt
• black pepper
• milk
• mozzarella cheese stick

Instructions

1. 1 Melt butter in a large pot over medium heat. Add potatoes and onion. Cook, stirring constantly, until tender but not brown, about 5 minutes. Increase heat to medium-high and add chicken. Cook until chicken is white, 7 to 10 minutes. Add water and bring to a simmer. Add corn and bring soup to a simmer again.
2. 2 Season soup with salt and pepper. Add milk and mozzarella cheese.

By Sara Perry

Ingredients

• ✓ onion
• olive oil
• beef stew meat
• garlic
• lime
• jalapeno pepper
• green onion
• cilantro
• oregano
• green salsa

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
2. 2 While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

By Melissa

Ingredients

• ✓ onion
• garlic
• green pepper
• potato
• tomato sauce
• white wine
• cumin
• sage
• salt
• pepper
• chicken leg quarter

Instructions

1. 1 Combine onion, garlic, bell pepper, and potatoes in a medium bowl. Stir in tomato sauce and wine; season with cumin, sage leaf, salt, and pepper.
2. 2 Place chicken legs in the slow cooker. Pour onion mixture over chicken.
3. 3 Cover and cook on Low until juices run clear, 6 to 8 hours.

By JECHLL

Ingredients

• ✓ onion
• ground beef
• garlic
• red bell pepper
• green bell pepper
• raisin
• green olive
• tomato paste
• water
• cilantro

Instructions

1. 1 Cook and stir ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease.
2. 2 Stir onion and garlic into beef; cook for 2 minutes. Add bell peppers, raisins, olives, tomato paste, water, and cilantro; bring to a boil. Reduce heat to medium-low, cover, and simmer until peppers have cooked to your liking, about 10 minutes.

By booghierbaby

Ingredients

• ✓ onion
• rump roast
• salt
• black pepper
• olive oil
• bitter orange marinade
• garlic marinade
• garlic
• cumin

Instructions

1. 1 Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
2. 2 Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
3. 3 Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

By Katie Wilson

Ingredients

• ✓ onion
• olive oil
• garlic
• plum tomato
• white wine
• stuffed green olive
• caper
• red pepper flakes
• sea bass fillet
• butter
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Sauté onions until soft. Stir in garlic and sauté about 1 minute. Add tomatoes and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer.
2. 2 Place sea bass into the sauce. Cover and gently simmer until fish flakes easily with a fork, 10 to 12 minutes. Transfer fish to a serving plate and keep warm.
3. 3 Increase the heat and add butter to the sauce. Simmer until the sauce thickens. Stir in cilantro. Serve sauce over fish.

By Kiki Hahn

Ingredients

• ✓ onion
• water
• chicken
• plantain
• cilantro
• garlic
• salt
• cassava root
• red potato
• corn

Instructions

1. 1 Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
3. 3 Discard chicken skin and bones. Place meat back into the soup; stir to combine.

By IheartCilantro

Ingredients

• ✓ onion
• pork tenderloin
• garlic
• orange juice
• red wine vinegar
• lemon
• cumin
• grill seasoning
• salt
• red pepper
• bay leaf
• lemon peel

Instructions

1. 1 Arrange onion slices in the bottom of a slow cooker; top with pork tenderloin. Sprinkle garlic evenly over onion and pork. Pour orange juice, vinegar, and lemon juice over pork. Sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over pork.
2. 2 Cover and cook on Low until pork is very tender, 6 to 7 hours. To serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

By Amanda

Ingredients

• ✓ onion
• chicken breast
• olive oil
• red bell pepper
• garlic
• cooking sherry
• caper
• salt
• tomato
• cilantro

Instructions

1. 1 Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
3. 3 Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.

By Nicole S

Ingredients

• ✓ onion
• carrot
• garlic
• olive oil
• green bell pepper
• millet
• vegetable broth
• salt
• black pepper
• cilantro

Instructions

1. 1 Blend carrot and garlic in a food processor until finely chopped.
2. 2 Heat olive oil in a pot over medium heat; cook and stir carrot mixture, onion, and green bell pepper until softened, about 10 minutes. Add millet; stir until fragrant and toasted, about 3 minutes.
3. 3 Pour vegetable broth into millet mixture; season with salt and black pepper. Reduce heat and simmer until all the broth is absorbed and millet is tender, about 20 minutes. Stir in cilantro.

By asjlachuk

Ingredients

• ✓ onion
• orange juice
• lime juice
• lemon juice
• black peppercorn
• pork loin
• garlic
• salt
• salt
• oregano

Instructions

1. 1 Add orange juice, lime juice, lemon juice, and peppercorns to a slow cooker. Add onion.
2. 2 Cut pork loin into 3 equal pieces.
3. 3 Mix together garlic, 2 tablespoons and 1 teaspoon kosher salt, and oregano in a small bowl until a paste forms; rub all over pork pieces. Place pork in juice mixture in the slow cooker.
4. 4 Cook on Low until pork is slightly pink in the center, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Pull apart meat with 2 forks and let sit for 1 hour before serving.

By duetfreak

Ingredients

• ✓ onion
• tomato
• lemon juice
• olive oil
• oyster
• tomato
• green onion
• ketchup
• soy sauce
• parsley
• garlic salt
• granulated sugar
• salt

Instructions

1. 1 Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
2. 2 Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.
3. 3 Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.
4. 4 Marinate in the refrigerator for at least 30 minutes if using canned oysters. Increase marinating time to at least 2 hours in the refrigerator if using raw shrimp, scallops, or fish, until they are opaque in the middle.

By Roberta