Type what you have

Ingredients

• ✓ onion
• coconut milk
• banana

Instructions

1. 1 Combine coconut milk and onion in a bowl; set aside.
2. 2 Bring a large pot of water to a boil over medium heat. Boil bananas in their skins for 30 to 40 minutes; drain. Run bananas under cold water until they are cool enough to handle. Remove bananas whole from their skins.
3. 3 Heat a large saucepan over medium-high heat. Place bananas into in the pan. Pour coconut milk and onion over bananas; cook until coconut milk is foamy. Allow to cool for 5 minutes before serving.

By Goddess

Ingredients

• ✓ onion
• soy sauce
• hot chile pepper
• white vinegar

Instructions

1. 1 Stir together onion, soy sauce, chile peppers, and vinegar in a small bowl until well combined.

By tjimmo

Ingredients

• ✓ onion
• corned beef brisket
• spice packet
• potato
• carrot
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil.
3. 3 Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.

By LUVNGMOM

Ingredients

• ✓ onion
• russet potato
• egg
• all-purpose flour
• salt
• peanut oil

Instructions

1. 1 Grate potatoes in a food processor fitted with the grater attachment. Transfer to cheesecloth; wring well to remove as much moisture as possible.
2. 2 Place 2 cups potatoes in a medium bowl (save any extra for another use). Add egg, flour, onion, and salt; stir until well combined.
3. 3 Heat 1/4 inch of oil in a large, heavy-duty skillet over medium-high heat. Add large spoonfuls of potato mixture, pressing down to form 1/4- to 1/2-inch-thick patties. Cook until golden brown, 4 to 5 minutes per side.
4. 4 Drain on paper towel-lined plates.

By Eileen Mintz

Ingredients

• ✓ onion
• egg noodle
• vegetable oil
• egg
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until noodles are cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low. Continue cooking and stirring until onion is golden brown, 10 to 15 minutes more. Transfer onion to a large bowl.
4. 4 Stir cooked noodles, beaten eggs, remaining vegetable oil, salt, and pepper into onion in the bowl. Pour mixture into an 8-inch square pan.
5. 5 Bake in the preheated oven until firm, about 35 minutes.

By basg101

Ingredients

• ✓ onion
• russet potato
• egg
• bread crumb
• salt
• black pepper
• cooking spray

Instructions

1. 1 Preheat an air fryer to 375 degrees F (190 degrees C).
2. 2 Place potatoes on a clean kitchen towel and squeeze out any excess moisture. Transfer to a bowl and stir in eggs, onion, bread crumbs, salt, and pepper.
3. 3 Spray the air fryer basket with nonstick spray. Drop 1/4 cupfuls potato mixture into the basket. Spray tops with nonstick spray.
4. 4 Air fry until crispy and golden brown, 8 to 12 minutes.

By Yoly

Ingredients

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

Instructions

1. 1 Gather all ingredients. Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Finely grate potatoes and onion into a large bowl. Drain off any excess liquid.
3. 3 Mix in egg, salt, and pepper. Add enough flour to make the mixture thick, about 2 to 4 tablespoons all together.
4. 4 Heat 1/4 inch of oil in the bottom of a heavy skillet over medium-high heat. Drop 1/4-cup mounds of batter, two or three at a time, into hot oil and flatten with back of a spatula to make 1/2-inch-thick pancakes.
5. 5 Fry, turning pancakes once, until golden brown and crisp. Transfer to a paper towel–lined plate to drain. Keep warm in the preheated oven until ready to serve. Repeat until all potato mixture is used.
6. 6 Serve warm.

By Heather Fantasia

Ingredients

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

Instructions

1. 1 Place potatoes in salted water and let sit for about 15 minutes.
2. 2 Grate potatoes on a medium or fine setting. Press out liquid; this should produce about 4 cups grated potato.
3. 3 Place grated potato in a bowl and stir in flour, onion, salt, and pepper. Fold in eggs.
4. 4 Preheat the oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper.
5. 5 Heat enough oil in a deep pan to reach 1/4 inch up the sides. Heat over medium-high heat until a drop of batter sizzles. Lower heat to medium.
6. 6 Working in batches, drop batter into the hot oil in desired size and flatten into pancakes; brown on both sides, 5 to 7 minutes per side. Transfer to the prepared pans and keep warm in the preheated oven while you fry remaining batter.

By Lauren Magenta

Ingredients

• ✓ onion
• vegetable oil
• beef brisket
• black pepper
• garlic
• salt
• pepper

Instructions

1. 1 Heat oil in a large deep skillet or pot over medium-high heat. Season brisket generously with black pepper. Place in the pan and cook until surface is a rich brown color, not burnt, but dark. Lift the roast and scatter onions in the pan. Place the uncooked side of the roast down onto onions. Repeat the browning process.
2. 2 Add garlic to the pan, and fill with enough water to almost cover the roast. Bring to a simmer. Reduce heat to low and cover with a lid or tight-fitting aluminum foil. Simmer for 4 hours, turning the roast over once halfway through. The roast should be fork tender.
3. 3 Remove the brisket to a serving platter. Bring broth in the pan to a simmer, scraping the bottom to loosen any browned bits. Cook until reduced to a thin gravy. Taste and season with salt and pepper if needed.

By FRIENDLYFOOD

Ingredients

• ✓ onion
• butter
• cabbage
• celery
• green bean
• ground sirloin
• chicken noodle soup mix
• soy sauce
• water

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Add onion and sauté until translucent, 5 to 7 minutes; do not brown. Stir in cabbage, celery, and beans. Add ground sirloin; cook and stir until meat is evenly browned and crumbly, 7 to 9 minutes.
2. 2 Add soup mix and soy sauce, then pour in just enough water to barely cover. Reduce the heat and simmer for 15 minutes.

By Kattjovi

Ingredients

• ✓ onion
• vegetable oil
• mayonnaise
• egg
• all-purpose flour
• salt
• pepper
• broccoli

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat vegetable oil in a skillet over medium heat. Add onion; cook and stir until softened and translucent, about 5 minutes.
3. 3 Reduce heat to medium-low; continue cooking and stirring onion until very tender and dark brown, 15 to 20 minutes more. Set aside.
4. 4 Beat mayonnaise, eggs, flour, salt, and pepper together in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
5. 5 Bake in the preheated oven until broccoli is tender, about 90 minutes.

By JerusaleMom

Ingredients

• ✓ onion
• sweet potato
• egg
• black pepper
• olive oil
• salt
• applesauce
• yogurt

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with paper towels.
2. 2 Fill a bowl with lightly-salted water. Rinse grated sweet potato in the water, and drain into a sieve. Pat grated sweet potato dry with a cloth or paper towels, then place into a bowl. Squeeze excess moisture from grated onion, and place into the bowl with sweet potato. Stir eggs and pepper into mixture until well combined.
3. 3 Heat olive oil in a nonstick skillet over medium heat; spoon about 1 heaping tablespoon of the potato mixture per patty into hot oil. Flatten patties with a fork, and fry until golden brown and crisp on the bottom, 5 to 8 minutes. Flip and cook on the other side, sprinkle with salt, then set the cooked patties aside on the prepared baking sheet in the preheated oven while you finish cooking the latkes. Stir potato mixture before cooking each batch of patties. Serve hot with applesauce and yogurt.

By Kerry

Ingredients

• ✓ onion
• egg noodle
• vegetable oil
• salt
• pepper
• egg
• bread crumb
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 baking dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, in medium saucepan, cook onions in oil over medium heat. Season with salt and pepper, and cook until brown and soft.
3. 3 In very large mixing bowl, combine pasta, onions, eggs, bread crumbs and salt and pepper to taste. Mix thoroughly. Pour into baking dish and sprinkle paprika over the top. Sprinkle with oil, if desired, and bake 50 to 60 minutes, until top is crispy and golden.

By Goldie Libman

Ingredients

• ✓ onion
• ground beef
• garlic
• salt
• pepper
• hamburger bun
• wasabi paste
• mayonnaise
• cheddar cheese

Instructions

1. 1 In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
2. 2 Preheat an outdoor grill for medium heat, and lightly oil grate.
3. 3 Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
4. 4 Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.

By Jethro Beltran

Ingredients

• ✓ onion
• beef brisket
• water
• ketchup
• white vinegar
• garlic
• brown sugar
• salt

Instructions

1. 1 Heat brisket in a large skillet or Dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
2. 2 Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13-inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

By Louise

Ingredients

• ✓ onion
• chickpea
• parsley
• garlic
• cumin
• coriander
• salt
• baking soda
• flour
• egg
• olive oil

Instructions

1. 1 Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
4. 4 Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

By Bette

Ingredients

• ✓ onion
• ground beef
• water
• ketchup
• worcestershire sauce
• beef bouillon
• oregano
• black pepper
• cornstarch
• pie crust
• puff pastry
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
2. 2 Heat a large skillet over medium-high heat. Add ground beef and onion; cook and stir until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add ¾ cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes.
3. 3 Whisk cornstarch and remaining ¼ cup water together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat.
4. 4 Cut pie dough into 12 circles using a 4-inch biscuit cutter. Line each prepared muffin cup with a pie dough circle, pressing into the bottom and up sides of cups. Fill each cup with meat mixture.
5. 5 Cut puff pastry dough into 12 circles using a 3-inch biscuit cutter. Top each filled muffin cup with a puff pastry circle; seal edges together. Brush puff pastry tops with beaten egg.
6. 6 Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool pies in the muffin tin before removing, about 10 minutes.

By TIARE1

Ingredients

• ✓ onion
• vegetable oil
• chicken breast
• mushroom
• green bell pepper
• yellow bell pepper
• red bell pepper
• teriyaki sauce
• pineapple chunk
• garlic powder
• red pepper
• all-purpose flour

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken; cook until no longer pink in centers and juices run clear, 7 to 10 minutes.
2. 2 Add mushrooms, onion, bell peppers, teriyaki sauce, pineapple chunks and juice, garlic powder, and pepper flakes. Reduce heat to medium; bring to a simmer. Stir in flour; simmer until thickened, about 15 minutes.

By HEZZZ1223

Ingredients

• ✓ onion
• beef short rib
• salt
• black pepper
• water
• pineapple chunk
• brown sugar
• worcestershire sauce
• ketchup
• garlic
• sage
• thyme
• mustard

Instructions

1. 1 Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion.
2. 2 Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs.
3. 3 Cook on High for 4 hours (on on Low for 6 to 8 hours).

By Mama Luvs Papa

Ingredients

• ✓ onion
• green bell pepper
• carrot
• chicken breast
• orange juice
• whiskey
• brown sugar
• vinegar
• red pepper flakes
• ginger
• sesame oil
• water
• white rice
• butter
• orange juice
• cornstarch

Instructions

1. 1 Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
2. 2 While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
3. 3 Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

By TOCOYOTE

Ingredients

• ✓ onion
• ground beef
• olive oil
• cherry tomato
• green onion
• soy sauce
• lemon
• garlic
• beef bouillon
• black pepper
• water chestnut
• green bean
• coconut milk
• red chile pepper

Instructions

1. 1 Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
2. 2 Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes.
3. 3 Stir drained ground beef, remaining 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through, 2 to 3 minutes. Remove from heat.

By Sheila Baker

Ingredients

• ✓ onion
• vegetable oil
• mushroom
• carrot
• celery
• red bell pepper
• spinach
• matzo farfel
• pine nut
• salt
• black pepper
• egg
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
3. 3 Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
4. 4 Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
5. 5 Cover and bake in the preheated oven for 30 to 45 minutes.

By Alice Waugh

Ingredients

• ✓ onion
• vegetable oil
• ground beef
• garlic
• water
• ketchup
• beef stock
• teriyaki sauce
• black pepper
• curry powder
• garlic powder
• onion powder
• flour
• water

Instructions

1. 1 Heat oil in a large pot over medium heat. Saute onions until browned; remove from pot, and set aside. Add ground beef to pot, and cook until evenly brown. Add garlic, and cook for 2 minutes. Stir in browned onions, and cook on high heat for 3 to 5 minutes. Stir in 1 cup of water. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Stir in ketchup, beef stock, and teriyaki sauce. Season with pepper, curry powder, garlic powder, and onion powder. Cover, and simmer for about 2 hours.
3. 3 Mix together 1 tablespoon flour and 1/2 cup water. Stir into stew, and cook until thickened.

By Kat

Ingredients

• ✓ onion
• chicken
• orange
• olive oil
• salt
• black pepper
• potato
• garlic
• carrot
• olive oil
• chicken bouillon
• water
• lager beer

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.
3. 3 Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
4. 4 Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.

By Ann Rohling

Ingredients

• ✓ onion
• potato
• olive oil
• ground beef
• tomato sauce
• worcestershire sauce
• salt
• pepper
• butter
• all-purpose flour
• milk
• cheddar cheese
• mushroom
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place potato slices in a medium bowl with enough water to cover.
3. 3 Heat oil in a medium saucepan over medium heat. Stir in ground beef, onion, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Cook until beef is evenly browned and onions are tender, about 10 minutes.
4. 4 Meanwhile, make the cheese sauce. Melt 1/4 cup butter in a separate medium saucepan over medium heat, then thoroughly blend in flour. Gradually stir in milk. Cook and stir until thickened, about 5 minutes. Reduce heat and blend Cheddar cheese into the mixture. Season with salt and pepper to taste.
5. 5 Line a medium baking dish with 1/2 of the potato slices. Pour in the ground beef mixture, and top with mushrooms. Cover with the cheese sauce mixture. Top with remaining potatoes. Dot with 2 tablespoons butter.
6. 6 Bake in the preheated oven until lightly browned, 30 to 40 minutes.

By Kattjovi

Ingredients

• ✓ onion
• cooking spray
• jalapeno pepper
• bacon
• jalapeno pepper
• all-purpose flour
• milk
• chicken broth
• neufchatel cheese
• salt
• black pepper
• pepper jack cheese
• cheddar cheese
• farfalle pasta
• rotisserie chicken

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with cooking spray.
2. 2 Slice 1 jalapeño lengthwise into slivers; slice remaining jalapeño into rounds. Set aside.
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. Crumble and set aside.
4. 4 Heat bacon grease in the same skillet over medium-high heat. Sauté onion and 1/2 cup chopped jalapeño in hot grease until onion is soft and translucent, 5 to 6 minutes. Add flour and cook for 2 minutes. Stir in milk and chicken broth until well combined. Stir in Neufchâtel cheese until completely melted. Season with salt and pepper. Turn off heat and stir in 1/2 cup pepper Jack cheese and 1/2 cup Cheddar cheese until melted. Add cooked pasta, chicken, and 1/2 of the bacon.
5. 5 Pour 1/2 of the pasta mixture into the prepared dish and top with jalapeño slivers. Cover with remaining pasta mixture and top with remaining pepper Jack and Cheddar cheese. Cover the dish with aluminum foil.
6. 6 Bake in the preheated oven for 30 minutes. Remove aluminum foil and add jalapeño slices and remaining bacon on top. Bake uncovered for 10 minutes more.

By Yoly

Ingredients

• ✓ onion
• lard
• water
• all-purpose flour
• salt
• ground pork sausage
• ground pork
• pork tenderloin
• parsley
• black pepper
• thyme
• mixed herbs
• curry powder
• bacon
• milk

Instructions

1. 1 Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
2. 2 Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
3. 3 Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
4. 4 Freeze pie crust base and top until firm, about 10 minutes.
5. 5 Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
8. 8 Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
9. 9 Cool pie completely before removing from the pan.

By Kalindaso

Ingredients

• ✓ onion
• ✓ onion
• egg
• garlic
• poppy seed
• kosher salt
• sesame seed
• all-purpose flour
• onion powder
• garlic powder
• garlic
• poppy seed
• salt
• vegetable oil
• white sugar
• water
• active dry yeast

Instructions

1. 1 Mix the yeast, water, and sugar together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes. Stir in the oil, and sprinkle the yeast mixture with 2 tablespoons of salt, 2 tablespoons of poppy seeds, 2 tablespoons of dried onion, 1 tablespoon of dried garlic, garlic powder, and onion powder. Add the flour a cup at a time up to 6 cups, then add more by half-cups if needed to make an elastic but not sticky dough.
2. 2 Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour.
3. 3 Line 2 baking sheets with parchment paper. Cut the dough into 2 equal size pieces. To make 3-strand braided loaves, cut each piece into 3 pieces. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves on the prepared baking sheets. Cover the loaves, and let them rise in a warm place for 30 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Mix sesame seeds, kosher salt, 1/2 teaspoon of poppy seeds, 1/2 teaspoon of dried onion, and 1/2 teaspoon of dried garlic in a small bowl. Brush the loaves with beaten egg, and sprinkle with the seed mixture.
5. 5 Bake in the preheated oven until the loaves are cooked through and golden brown, 45 to 60 minutes. Check for doneness after 45 minutes of baking time.

By twkitchen

Ingredients

• ✓ onion
• matzo meal
• sugar
• salt
• black pepper
• poultry seasoning
• chicken broth
• canola oil
• canola oil
• butter
• margarine
• green onion
• mushroom
• celery
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine matzo meal, sugar, salt, black pepper, and poultry seasoning in a large bowl; set aside.
3. 3 Boil 2 cups broth and 1/2 cup canola oil in a large saucepan; stir in matzo meal mixture. Set aside to cool.
4. 4 Meanwhile, heat 2 tablespoons canola oil and butter in a large cast-iron skillet over medium heat. Add onions and green onions; cook until onions soften and become translucent, about 7 minutes. Stir in mushrooms and celery; cook until celery begins to soften, about 10 minutes.
5. 5 Whisk remaining 1 1/2 cups chicken broth and eggs together in a bowl; stir into matzo meal mixture. Fold in cooked vegetables; return mixture to the cast-iron skillet.
6. 6 Bake in the preheated oven until brown, about 50 minutes, stirring once to ensure even cooking.

By JBLEVY

Ingredients

• ✓ onion
• ✓ onion
• lemon juice
• brown sugar
• instant coffee granules
• white vinegar
• worcestershire sauce
• steak sauce
• beef stock
• ketchup
• margarine
• black pepper
• salt
• milk
• garlic
• egg
• italian seasoning
• curry powder
• bread crumb
• ground beef

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the ground beef, bread crumbs, 2 onions, curry powder, Italian seasoning, egg, garlic, salt and pepper. Gradually mix in the milk until you have a nice texture for forming meatballs. You may not need all of the milk. Form the meat into balls slightly smaller than golf balls. Place them in a greased baking dish.
2. 2 Bake the meatballs for 30 minutes in the preheated oven. Once the meatballs are in the oven, start making the sauce straight away.
3. 3 Melt the margarine in a saucepan over medium heat. Add the remaining onions, and cook until browned. Stir in the ketchup, beef stock, steak sauce, Worcestershire sauce, vinegar, instant coffee, brown sugar and lemon juice. Bring to a boil over medium heat, and simmer, stirring occasionally, until the meatballs are done.
4. 4 Remove the meatballs from the oven, and drain any excess grease. Pour the sauce over them, and return to the oven. Bake for an additional 30 minutes.
5. 5 These meatballs taste even better after they have been left to rest for a while to soak up the sauce. I usually make the recipe at lunchtime and let it cool. I put it back in the oven at about 200 degrees for approximately 15 minutes to reheat for dinner. This is not necessary but it makes it taste even better!

By Steph477