Type what you have

Ingredients

• ✓ sweet onion
• jalapeno pepper
• habanero pepper
• garlic
• olive oil
• tomato
• cilantro
• lime
• cumin
• seasoned salt

Instructions

1. 1 Preheat a smoker grill for 200 degrees F (95 degrees C). Add water to the bowl and wood chips to the side tray according to manufacturer's directions.
2. 2 Place onion, jalapeno peppers, habanero peppers, and garlic in an aluminum roasting pan small enough to fit into your smoker. Drizzle with olive oil, stirring to completely cover.
3. 3 Place the roasting pan into the preheated smoker. Smoke, using 1 to 2 pans of wood chips, until vegetables are tender but not dried out, about 1 to 2 hours.
4. 4 Meanwhile, place tomatoes in a large glass bowl. Add cilantro, lime juice, lime pulp, cumin, and seasoned salt. Mix to combine, cover, and refrigerate.
5. 5 Add smoked vegetables to the tomato mixture, stir to combine, and return to refrigerator to marinate for at least 30 minutes.

By Joel

Ingredients

• ✓ sweet onion
• ground beef
• taco seasoning mix
• green onion
• cream cheese
• salsa
• corn tortilla
• pepper jack cheese
• enchilada sauce
• black olive

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in seasoning mix until combined. Transfer beef mixture to a large bowl, reserving drippings in the skillet.
3. 3 Add sweet and green onions to the pan drippings; cook and stir over medium heat until tender, 5 to 7 minutes.
4. 4 Add onions to the beef mixture, along with cream cheese and salsa; stir until cream cheese is completely melted.
5. 5 Arrange tortillas on a large, flat work surface. Divide beef mixture evenly among tortillas, spooning it in a line down the center of each tortilla. Sprinkle about 1 tablespoon pepper Jack cheese onto each tortilla, then roll tortilla up over the filling. Transfer to a baking dish. Pour enchilada sauce evenly over enchiladas, then sprinkle olives and remaining cheese over top.
6. 6 Bake in the preheated oven until cheese melts completely, about 20 minutes.

By FeatherAnnRealtor

Ingredients

• ✓ sweet onion
• olive oil
• sweet potato
• carrot
• red bell pepper
• garlic
• black bean
• corn
• cinnamon
• chipotle pepper
• paprika
• cumin

Instructions

1. 1 Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
2. 2 Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

By Tsstyeh

Ingredients

• ✓ sweet onion
• butter
• red bell pepper
• green bell pepper
• garlic
• chicken broth
• green chili
• cream cheese
• crema
• chile de arbol pepper
• cumin
• oregano
• shrimp

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add bell peppers, onion, and garlic; sauté until tender and onion is translucent, 5 to 7 minutes. Transfer bell pepper mixture to a bowl; set skillet and drippings aside.
2. 2 Combine broth and green chiles in a saucepan; bring to a simmer. Off heat; add cream cheese, stirring slowly until incorporated. Add crema, chile de arbol, cumin, and oregano; stir. Add bell pepper mixture; stir to combine. Remove from heat.
3. 3 Heat reserved skillet and drippings over medium-high heat. Add shrimp; cook until bright pink on the outside and meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream cheese mixture and serve.

By Sherbear1

Ingredients

• ✓ sweet onion
• pork shoulder roast
• salt
• black pepper
• olive oil
• anaheim chile pepper
• garlic
• chicken broth
• anaheim chile pepper
• green enchilada sauce
• cilantro
• cumin
• chili powder

Instructions

1. 1 Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
2. 2 Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
3. 3 Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
5. 5 Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
6. 6 Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
7. 7 Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.

By Squirrel Beebz

Ingredients

• ✓ sweet onion
• garlic salt
• onion powder
• garlic powder
• cumin
• black pepper
• ground beef
• garlic
• corn tortilla
• vegetable oil
• refried bean
• lettuce
• cheddar cheese
• tomato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
4. 4 Brush oil over both sides of tortillas and arrange on a baking sheet.
5. 5 Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
6. 6 Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
7. 7 Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

By Lela

Ingredients

• ✓ sweet onion
• cooking spray
• chicken breast
• salt
• black pepper
• green bell pepper
• red bell pepper
• yellow bell pepper
• tomato
• green chile
• cauliflower rice
• cheddar cheese
• avocado
• salsa
• sour cream

Instructions

1. 1 Spray a skillet with cooking spray and heat over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink, about 7 minutes. Transfer to a plate.
2. 2 Add onion and bell pepper slices to the skillet. Increase the heat to medium-high and sauté until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
3. 3 Meanwhile, microwave cauliflower rice following the package instructions for 5 minutes. Let stand for 1 minute.
4. 4 Carefully open the package of cauliflower rice and divide between two bowls. Divide chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.

By Erin Connolly

Ingredients

• ✓ sweet onion
• lime juice
• red pepper
• baby corn
• button mushroom
• black soybean
• bay leaf
• black pepper
• cumin
• seasoned salt
• garlic powder
• cayenne pepper
• garlic
• celery
• cauliflower
• chicken breast
• chicken broth
• water

Instructions

1. 1 Combine water, broth, chicken, 1/2 of the cauliflower, 1/2 of the celery, onion, garlic, cayenne, garlic powder, seasoned salt, cumin, black pepper, and bay leaves in a large stockpot. Bring to a boil; reduce heat and let simmer until chicken is cooked through, about 20 minutes.
2. 2 Remove chicken and shred with 2 forks.
3. 3 Remove stock from heat and puree with an immersion blender. Add shredded chicken, soybeans, mushrooms, baby corn, red peppers, and lime juice to the pot and stir to combine. Return to a boil; reduce heat and let simmer for 1 hour. Serve.

By Allrecipes Member

Ingredients

• ✓ sweet onion
• corn
• black bean
• salt
• cocoa powder
• ancho chile pepper
• jalapeno pepper
• corn meal
• tequila
• green chile pepper
• cumin
• chili powder
• beer
• fire-roasted diced tomato
• garlic
• green onion
• ground pork
• ground beef

Instructions

1. 1 Heat a large stock pot over medium heat. Add ground beef and ground pork; cook and stir until completely browned, about 10 minutes. Drain as much grease as you can; return the pot to the heat.
2. 2 Stir in sweet onions, green onions, and garlic; cook and stir until onions are translucent, 5 to 7 minutes.
3. 3 Stir in tomatoes, beer, chili powder, cumin, green chile peppers, tequila, corn meal, jalapeño peppers, ancho chile pepper, cocoa powder, and salt; bring to a simmer and cook until tomatoes have dissolved into liquid, 1 to 2 hours.
4. 4 Stir in black beans and corn; continue cooking until hot, 10 to 15 minutes.

By AllieGeekPi

Ingredients

• ✓ sweet onion
• black pepper
• salt
• black bean
• worcestershire sauce
• brown sugar
• beer
• chicken broth
• tomato
• turkey meat
• black pepper
• salt
• oregano
• cumin
• chili powder
• garlic
• bell pepper
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Stir in garlic and cook until it starts to soften, about 1 minute.
2. 2 Stir in chili powder, cumin, oregano, salt, and pepper. Add turkey and stir until well coated with spices. Pour in crushed tomatoes, chicken broth, beer, brown sugar, and Worcestershire sauce. Reduce heat to medium low and bring to a simmer, uncovered. Cook, stirring occasionally, until chili has thickened, about 50 minutes. Add black beans and cook until heated through, about 10 minutes. Season with salt and pepper.

By Brooks Lough

Ingredients

• ✓ sweet onion
• enchilada sauce
• corn tortilla
• black pepper
• salt
• egg
• ricotta cheese
• pepper jack cheese
• spinach
• cumin
• chili powder
• corn
• black bean
• salsa
• garlic
• red bell pepper
• jalapeno pepper
• olive oil
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion, jalapenos, bell pepper, and garlic; cook and stir until onion is translucent, 5 to 7 minutes. Reduce heat to medium-low and add salsa, black beans, corn, chili powder, and cumin. Bring to a simmer; let simmer for 5 minutes.
3. 3 Combine 2 cups pepper Jack cheese, ricotta cheese, spinach, egg, salt, and pepper in a bowl.
4. 4 Place 6 corn tortillas in the bottom of the prepared baking dish. Add 1/2 of the vegetable mixture using a slotted spoon, followed by 1/2 of the cheese and spinach mixture. Add a layer of 6 tortillas and follow with remaining vegetables and remaining cheese mixture. Top with remaining tortillas. Spread enchilada sauce across the top and remaining pepper Jack cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbly, 45 minutes to 1 hour.

By My Hot Southern Mess

Ingredients

• ✓ sweet onion
• monterey jack cheese
• mango
• french bread
• lime juice
• mayonnaise
• salt
• garlic
• olive oil
• red bell pepper
• onion
• chipotle chile powder
• salt
• black pepper
• garlic
• lime juice
• jalapeno pepper
• cilantro
• tomato
• chicken breast
• chipotle chile powder
• black pepper
• onion powder
• garlic
• salt
• jalapeno pepper
• olive oil
• lime zest
• cilantro

Instructions

1. 1 Combine 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until well mixed; pour into a large resealable plastic bag. Add chicken tenderloins to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. 2 Meanwhile, combine 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover bowl with plastic wrap and refrigerate salsa until chilled.
3. 3 Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside.
4. 4 Whisk mayonnaise and 2 tablespoons lime juice together; cover lime mayonnaise with plastic wrap and refrigerate to chill.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6. 6 Grill chicken on the preheated grill until no longer pink in centers and juices run clear, 8 to 10 minutes. Grill onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Transfer chicken and vegetables to a cutting board; keep grill lit. Slice pepper quarters into thin strips.
7. 7 Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. Layer half bread slices with mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with 1 bread slice.
8. 8 Grill sandwiches on the preheated grill until bread is toasted and cheese melts, about 2 minutes per side.

By Patricia

Ingredients

• ✓ sweet onion
• blue cheese

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
3. 3 Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

By SHARON1026

Ingredients

• ✓ sweet onion
• balsamic vinegar
• honey
• tarragon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Ingredients

• ✓ sweet onion
• chicken breast
• barbecue sauce

Instructions

1. 1 Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
2. 2 Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

By PAMELA39

Ingredients

• ✓ sweet onion
• garlic
• soy sauce
• vinegar
• chicken

Instructions

1. 1 Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

By ADRIENNELAPP

Ingredients

• ✓ sweet onion
• margarine
• sour cream
• parmesan cheese
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
3. 3 Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

By ANNA GAY

Ingredients

• ✓ sweet onion
• bacon
• red snapper fillet
• soy sauce

Instructions

1. 1 Preheat an outdoor grill to medium-high heat.
2. 2 Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
3. 3 Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

By Curt Pond

Ingredients

• ✓ sweet onion
• butter
• garlic salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Peel onion; slice into 6 to 8 wedges, leaving onion's base intact. Slightly pull apart wedges; place butter, garlic salt, and black pepper inside onion. Wrap onion tightly in aluminum foil.
3. 3 Cook on the preheated grill until onion is translucent and lightly browned, about 45 minutes.

By J D Wesley

Ingredients

• ✓ sweet onion
• cabbage
• butter
• bacon
• barbecue sauce
• bacon

Instructions

1. 1 Cut the knot from the bottom of the cabbage and remove the core.
2. 2 Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl.
4. 4 Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks.
5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill.
6. 6 Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.

By Rick Nelsen

Ingredients

• ✓ sweet onion
• olive oil
• garlic
• tomato
• okra
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra; season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes.
2. 2 Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.

By TheEchsChef

Ingredients

• ✓ sweet onion
• olive oil
• chicken breast
• carrot
• champagne
• heavy cream
• chicken base

Instructions

1. 1 Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
2. 2 Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

By tabihoffman

Ingredients

• ✓ sweet onion
• bread
• tuna
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
3. 3 Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
4. 4 Bake in a preheated oven for 10 minutes.

By P Kelly

Ingredients

• ✓ sweet onion
• yellow squash
• salad dressing
• parmesan cheese
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
2. 2 Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
3. 3 Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.

By Linda Martin

Ingredients

• ✓ sweet onion
• balsamic vinegar
• ground beef
• salt
• black pepper
• cooking spray
• rye bread
• mayonnaise
• jarlsberg cheese

Instructions

1. 1 Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
2. 2 Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm.
3. 3 Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel.
4. 4 Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
5. 5 Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.

By Demetrios Mustakas

Ingredients

• ✓ sweet onion
• butter
• asparagus
• garlic
• teriyaki sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onions and stir-fry until tender. Stir in asparagus and garlic; stir-fry for 3 to 5 minutes, or until slightly cooked and heated through.
2. 2 Drizzle with teriyaki sauce and serve immediately.

By Sharon S Wilkie

Ingredients

• ✓ sweet onion
• sweet italian sausage
• olive oil
• tomato sauce
• green bell pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place sausage pieces in a baking dish.
2. 2 Bake in the preheated oven until heated through, about 20 minutes.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add onion; sauté until translucent, 5 to 7 minutes.
4. 4 Stir sausage into onion; stir in tomato sauce. Bring to a simmer; cook for 20 minutes.
5. 5 Stir in bell pepper until coated in tomato sauce; cook until bell pepper tender, about 20 minutes more.

By Michele Novellano League

Ingredients

• ✓ sweet onion
• bacon
• baked bean
• chili sauce
• brown sugar

Instructions

1. 1 Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
4. 4 Bake in preheated oven for 45 minutes to 1 hour.
5. 5 Serve and enjoy!

By MEANJEANNE

Ingredients

• ✓ sweet onion
• brown sugar
• butter
• apple
• pork chop
• water
• rosemary
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine 1/4 cup brown sugar and butter in a skillet over medium heat. Stir until melted, about 1 minute. Add apple and onion; cook and stir until softened, 5 to 7 minutes. Add pork chop and cook until browned on both sides, 8 to 10 minutes. Remove from heat and transfer pork chop to a plate.
3. 3 Combine remaining brown sugar, water, rosemary, and thyme in a small saucepan over medium-low heat and bring to a boil. Cook just until sauce is syrupy, being careful not to burn the sugar, about 1 minute.
4. 4 Add cooked apple mixture to the sauce, stirring to cover.
5. 5 Wrap a shallow baking dish in aluminum foil for easy cleanup and place browned pork chop in the center. Pour sauce over pork chop making sure apples surround the meat.
6. 6 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 25 to 30 minutes.

By wanologoc

Ingredients

• ✓ sweet onion
• sweet sausage
• turkey sausage
• green bell pepper
• red bell pepper
• pasta sauce
• elbow macaroni

Instructions

1. 1 Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well.
3. 3 Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.

By Kori Lavertue