Type what you have

Ingredients

• ✓ onion
• sirloin tip
• mushroom
• butter
• golden mushroom soup
• burgundy wine

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Sear beef in the hot pot until browned on all sides. Stir onion into beef and sauté until onion is golden brown.
2. 2 Add mushrooms, butter, condensed soup, and wine; stir until well combined. Reduce heat, cover, and simmer for 2 hours.

By CapeCodLorrie

Ingredients

• ✓ onion
• chicken
• celery
• bay leaf
• salt
• pepper
• egg
• all-purpose flour

Instructions

1. 1 Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
2. 2 When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
3. 3 To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
4. 4 Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

By Sharon Howard

Ingredients

• ✓ onion
• salt
• black pepper
• thyme
• butter
• potato
• gruyere cheese

Instructions

1. 1 Combine salt, pepper, and thyme in a bowl.
2. 2 Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Cook and stir onions until soft and golden brown, about 8 minutes. Move to a bowl.
3. 3 Melt remaining 1 tablespoon butter in the skillet; remove from heat.
4. 4 Arrange 1/3 of potato slices in the skillet in a slightly overlapping layer. Sprinkle with 1/2 teaspoon of the salt mixture. Top with 1/2 of the onions and 1/2 of the Gruyere cheese. Repeat layers, ending with potatoes; sprinkle with remaining salt mixture.
5. 5 Cover and cook over medium-low heat, reducing heat to low if necessary, until potatoes are tender, about 30 minutes. Uncover and continue cooking, about 5 minutes. Run a spatula around edges to loosen; let cool, 5 to 10 minutes.
6. 6 Invert potatoes carefully onto a serving dish.

By Ann

Ingredients

• ✓ onion
• russet potato
• olive oil
• garlic
• butter
• salt
• white pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel potatoes and cut them into 1/2-inch slices. Place in a pot and cover with water; bring to a boil. Boil for 2 minutes, then drain and set aside.
3. 3 Heat a large oven-proof skillet over medium-high heat. Pour in olive oil, then add onions. Sauté until lightly caramelized, 8 to 10 minutes. Stir in garlic and sauté until onions are deep brown and garlic is soft. Transfer mixture to a bowl.
4. 4 Place the skillet back on the stove over low heat. Melt butter in the skillet, then cover the bottom with 1/3 of the potatoes. Season with salt and pepper. Cover potatoes with 1/2 of the onion mixture. Cover with 1/2 of the remaining potatoes; season with salt and pepper. Spread remaining onion mixture on top. Cover with remaining potatoes; season with salt and pepper.
5. 5 Bake in the preheated oven until potatoes are tender and browned on top, 10 to 12 minutes.
6. 6 Use a spatula to transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.

By Michele O'Sullivan

Ingredients

• ✓ onion
• butter
• chicken
• carrot
• potato
• savory
• salt
• black pepper

Instructions

1. 1 Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
2. 2 Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

By Sophie

Ingredients

• ✓ onion
• potato
• vegetable oil
• bacon
• white wine
• salt
• black pepper
• reblochon cheese

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled. Peel and slice potatoes.
2. 2 Heat oil in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add potatoes and bacon, cover, and simmer over medium-low heat for 15 minutes. Add wine, salt, and pepper.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish.
4. 4 Transfer potato mixture to the prepared baking dish and cover with Reblochon cheese.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 30 minutes.

By Valerie

Ingredients

• ✓ onion
• butter
• garlic
• chicken liver
• sherry
• cream cheese
• hot sauce
• salt
• pepper

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Stir in garlic, onion, and chicken livers. Reduce heat to low, and sauté until chicken livers are tender and no longer pink, about 10 minutes.
2. 2 Place chicken liver mixture in a blender; add dry sherry, cream cheese, hot sauce, salt, and pepper. Blend until smooth; transfer to a medium bowl. For best results, cover and chill pâté in the refrigerator for approximately 2 hours before serving.

By MISS AMY

Ingredients

• ✓ onion
• ground pork
• milk
• garlic
• clove
• allspice
• salt
• pepper
• bread crumb

Instructions

1. 1 Cook ground pork, milk, onion, garlic, cloves, allspice, salt, and pepper in a large saucepan over medium heat for about 1 hour. Stir in bread crumbs and cook for 10 more minutes. Adjust seasonings to taste. Transfer to a small container and keep refrigerated.

By Nans

Ingredients

• ✓ onion
• veal shoulder roast
• thyme
• carrot
• potato
• mushroom
• all-purpose flour
• green pea
• egg yolk

Instructions

1. 1 In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
2. 2 To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
3. 3 In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
4. 4 In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

By trvlnbarefootingal

Ingredients

• ✓ onion
• russet potato
• salt
• black pepper
• butter
• all-purpose flour
• salt
• milk
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with butter.
2. 2 Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper.
3. 3 Layer onion slices over top, then top with with remaining potatoes. Season again with salt and pepper.
4. 4 Melt butter in a medium saucepan over medium heat. Whisk in flour and salt; cook, whisking constantly, until raw flour flavor has cooked off, about 1 minute.
5. 5 Gradually add milk, about 1/4 cup at a time, whisking well after each addition to incorporate; the gradual addition and whisking of milk will help avoid lumps in your sauce.
6. 6 Cook, whisking constantly, until the mixture has thickened, 3 to 5 minutes.
7. 7 Stir in cheese all at once; cook, stirring constantly, until melted, 30 to 60 seconds.
8. 8 Pour cheese sauce over the potatoes, and cover the dish with aluminum foil.
9. 9 Bake in the preheated oven until potatoes are tender and sauce is bubbly, about 1 ½ hours.

By Cathy Martin

Ingredients

• ✓ onion
• water
• ground pork
• celery
• salt
• bay leaf
• clove
• cinnamon
• baking potato
• pie crust

Instructions

1. 1 Combine water, ground pork, onion, celery, salt, bay leaf, cloves, and cinnamon in a large saucepan over medium-low heat; simmer until water has evaporated, about 3 hours. (The water will help break up the raw pork.) Remove from heat; discard bay leaf.
2. 2 Place potatoes in a separate saucepan with enough water to cover towards the end of pork's cook time. Bring to a boil; cook until tender, about 10 minutes. Drain and mash potatoes. Stir mashed potatoes into pork when pork is done until combined.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch pie plates with bottom crusts.
4. 4 Divide pork filling between crusts. Cover with top crusts; flute edges to seal.
5. 5 Bake in the preheated oven until crusts are golden brown, about 45 minutes.

By tldesjar

Ingredients

• ✓ onion
• butter
• pork tenderloin
• sweet apple
• flour
• chicken stock
• apple cider
• salt
• pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
3. 3 Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
4. 4 Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
5. 5 Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
7. 7 Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
8. 8 Spoon sauce over sliced tenderloin to serve.

By Tiffany Curtis

Ingredients

• ✓ onion
• bacon
• salt
• black pepper
• milk
• heavy cream
• flour
• egg
• nutmeg
• pie crust

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
3. 3 Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
4. 4 Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
5. 5 Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

By QuebecGirl

Ingredients

• ✓ onion
• potato
• bacon
• butter
• white wine
• creme fraiche
• reblochon cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil over high heat; add potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry, 1 to 2 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish.
3. 3 Cook bacon in a skillet over medium-high heat for about 5 minutes. Transfer bacon to a plate; discard grease. Melt butter in the same skillet. Add onions; cook and stir until translucent, about 5 minutes. Return bacon to the skillet. Add wine; simmer until nearly evaporated. Remove from heat.
4. 4 Place ½ potatoes into the prepared dish; spread ½ bacon mixture over top. Layer in remaining ½ potatoes, spread crème fraîche over top, then add remaining ½ bacon mixture. Remove and discard rind from Reblochon. Cut cheese into thin slices; layer evenly over top of casserole.
5. 5 Bake in the preheated oven until cheese is melted and slightly browned, about 15 minutes. Season with salt and black pepper. Serve hot.

By drodrigues101

Ingredients

• ✓ onion
• vegetable oil
• garlic
• cream of mushroom soup
• milk
• worcestershire sauce
• beef meatball
• egg white noodle
• sour cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is almost soft, about 3 minutes.
2. 2 Reduce heat to medium; stir in condensed soup, milk, and Worcestershire sauce. Add meatballs; reduce heat to low and simmer, covered, until tender, 35 to 40 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add noodles and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes; drain.
4. 4 Add sour cream, salt, and pepper to meatballs in sauce. Cook until flavors combine, about 2 minutes. Serve meatballs over noodles.

By Barbara Miller

Ingredients

• ✓ onion
• ground pork
• ground beef
• water
• salt
• pepper
• allspice
• clove
• cinnamon
• chicken seasoning
• pastry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
3. 3 Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
4. 4 Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
5. 5 Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

By kathleen

Ingredients

• ✓ onion
• russet potato
• chicken broth
• parsley
• garlic powder
• paprika
• salt
• pepper
• evaporated milk
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Slice potatoes into 1/4-inch thick slices using a mandolin. Rinse under cold water to remove excess starch.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot). Add potatoes, chicken broth, onion, parsley, garlic powder, paprika, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add evaporated milk, Cheddar cheese, and Monterey Jack cheese to the pot. Gently stir until cheese is melted. Transfer potatoes to an oven-safe baking dish.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil for 4 minutes or until top is brown and bubbly. Remove potatoes from the oven and let rest for 10 minutes to thicken.

By Soup Loving Nicole

Ingredients

• ✓ onion
• water
• navy bean
• olive oil
• salt pork
• bacon
• water
• molasses
• ketchup
• brown sugar
• mustard

Instructions

1. 1 Combine water and beans in a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Drain and rinse beans with cold water and set aside. Rinse and wipe out the Instant Pot insert and place back into the pressure cooker.
3. 3 Turn on the Instant Pot and select the Sauté function. Heat olive oil until shimmering, 2 to 3 minutes. Add salt pork, bacon, and onion; cook until fat begins to render, 1 to 2 minutes. Pour in 1/2 cup water and scrape any browned bits off the bottom. Turn the Instant Pot off.
4. 4 Whisk together molasses, ketchup, brown sugar, mustard, and remaining 1 cup water in a small bowl. Return cooked beans to the pot along with ketchup mixture. Gently stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes; quick-release remaining pressure according to manufacturer's directions. Unlock and remove the lid. Beans will thicken as they cool. Serve immediately or freeze portions for later.

By France Cevallos

Ingredients

• ✓ onion
• bread dough
• olive oil
• potato
• bacon
• butter
• light cream
• nutmeg
• salt
• pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Roll out the bread dough into a rectangle, and spread out on a baking sheet greased with olive oil. Set aside.
2. 2 Place potato slices in a saucepan with enough water to cover. Bring to a boil, and cook for about 5 minutes. Add bacon slices to the water, and cook for an additional 5 minutes. Drain. Remove bacon, then dice.
3. 3 While the potatoes and bacon cook, melt the butter in a skillet over medium heat. Add the onion, and cook, stirring until tender. Remove from heat and stir in cream; season with salt, pepper and nutmeg.
4. 4 Spread the onion mixture over the bread dough. Arrange potato slices evenly, and sprinkle with bacon.
5. 5 Bake for 10 minutes in the preheated oven, until crust is golden on the bottom. Let stand for a few minutes before slicing.

By ERLENSEE_GERMANY

Ingredients

• ✓ onion
• pie crust
• potato
• garlic
• butter
• red salmon
• thyme
• milk
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch deep-dish pie pan with one pie crust. Set second pie crust aside.
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
3. 3 In a medium saucepan, cook onions, garlic, and butter over medium heat until onions become transparent.
4. 4 Add onion mixture, salmon, and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Season with salt and pepper. Spread evenly into the bottom pie crust.
5. 5 Place second pie crust over top of salmon mixture. Cut slits into top crust, then pinch edges of both crusts together. Bake on lower rack of oven for 45 minutes.

By Louise B

Ingredients

• ✓ onion
• water
• butter
• all-purpose flour
• egg
• cream cheese
• sour cream
• celery
• garlic powder
• soy sauce
• imitation crabmeat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and butter to a boil in a saucepan; reduce heat to low. Stir in flour until forms a ball. Off heat, add eggs all at once; stir until smooth.
3. 3 Drop dough by teaspoonfuls onto a cookie sheet.
4. 4 Bake in the preheated oven until puffs are golden brown and hollow sounding, 20 to 25 minutes. Cool, then split.
5. 5 Meanwhile, combine cream cheese, sour cream, celery, onion, garlic powder, and soy sauce until smooth; fold in crabmeat.
6. 6 Fill cooled puff pastries with crab mixture.

By N Morski

Ingredients

• ✓ onion
• butter
• vegetable oil
• beef stew meat
• red wine
• carrot
• thyme
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, 5 to 8 minutes. Brown beef in batches if necessary, making sure not to overcrowd the pan; otherwise, beef will not brown properly. Remove browned beef to the slow cooker.
2. 2 Add onions to the same skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onions to the slow cooker.
3. 3 Place the skillet back over medium-high heat and pour in 1/2 of the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and carefully pour into the slow cooker along with remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
4. 4 Cook on Low for 6 to 8 hours.

By stella

Ingredients

• ✓ onion
• butter
• garlic
• chicken stock
• potato
• leek
• parsley
• bouquet garni
• vegetable bouillon
• salt
• black pepper

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until slightly softened, about 3 minutes. Add stock, potatoes, leeks, parsley, bouquet garni, bouillon cube, salt, and pepper; bring to a boil. Reduce the heat and simmer until potatoes are tender, about 30 minutes.
2. 2 Remove soup from the heat; discard bouquet garni. Purée soup with an immersion blender until smooth.

By tellytubby

Ingredients

• ✓ onion
• ground pork
• ground beef
• garlic
• water
• salt
• thyme
• sage
• black pepper
• clove
• pie pastry

Instructions

1. 1 Combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper, and cloves in a saucepan. Cook, stirring occasionally, over medium heat until mixture boils. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Spoon meat mixture into pie crust. Cover with top crust and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
4. 4 Bake in the preheated oven for 20 minutes; remove foil and return to the oven. Bake until golden brown, 15 to 20 minutes. Let cool 10 minutes before slicing.

By Rayna Jordan

Ingredients

• ✓ onion
• butter
• mushroom
• garlic
• salt
• black pepper
• thyme
• chicken broth
• heavy cream
• cream cheese
• sherry

Instructions

1. 1 Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic. Cook, stirring often until tender, about 10 minutes.
2. 2 Add salt, pepper, and thyme. Stir in chicken broth, heavy cream, and cream cheese.
3. 3 Reduce heat to a low simmer. Add sherry and continue to cook, stirring constantly, until cream cheese is incorporated, about 45 minutes.

By Karen Quinn

Ingredients

• ✓ onion
• butter
• russet potato
• bacon
• salt
• black pepper
• cayenne pepper
• white wine
• creme fraiche
• reblochon cheese
• ripe washed rind cheese

Instructions

1. 1 Boil unpeeled potatoes with salt in water over high heat; reduce heat and simmer until potatoes are easily pierced with a knife but are not too soft, 15 to 25 minutes depending on size. Remove potatoes from water to cool.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Cook bacon in a skillet over medium to medium-high heat until cooked but not quite crisp and most of the fat is rendered out, 5 to 7 minutes. Push bacon to one side of the pan and blot up some of the fat with a wadded paper towel. Add onion slices. Season with kosher salt and freshly ground black pepper and cayenne. Cook and stir over medium heat until onions are soft, sweet, and golden, about 6 minutes. Add white wine; cook for 2 minutes and deglaze pan. Remove from heat.
4. 4 Cut wheel of cheese into 2 semi-circles. Place each half cut side down and split in half to form 2 more semi-circles, each with a rind side and creamy cheese side.
5. 5 When potatoes are cool enough to handle, peel off the skin. Slice into fairly thick slices, about 1/3 inch thick.
6. 6 Place a little over half the potato slices onto bottom of a 2-quart shallow baking dish. A little overlapping is fine. Sprinkle with a bit of salt. Pour in bacon/onion/wine mixture and spread over potatoes in an even layer. Arrange the remaining potato slices over the top, overlapping as needed. Spread creme fraiche over the potatoes. Place down cheese pieces, rind side up. Transfer pan to a baking sheet. Bake in center rack of preheated oven until browned and potatoes are tender, 45 to 50 minutes.

By John Mitzewich

Ingredients

• ✓ onion
• potato
• ground pork
• salt
• black pepper
• cinnamon
• clove
• allspice
• water
• pie pastry
• egg
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C).
3. 3 Prick potato several times with a fork and place onto a baking sheet.
4. 4 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour. Let cool for 10 minutes, then discard skin and mash flesh. Turn the oven off.
5. 5 Place mashed potato into a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allpsice. Bring to a boil, then reduce the heat and simmer until very thick, at least 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Line a deep-dish pie plate with one pastry. Spoon in pork and potato filling.
8. 8 Cover with remaining pastry. Brush with beaten egg and sprinkle with paprika. Cut a steam vent in pastry.
9. 9 Bake in the preheated oven for 50 minutes. If the edges brown too fast, cover them with a strip of foil. Serve warm.

By Maggie Rogers

Ingredients

• ✓ onion
• olive oil
• garlic
• eggplant
• parsley
• salt
• parmesan cheese
• zucchini
• tomato
• mushroom
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil.
2. 2 Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste.
3. 3 Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese.
4. 4 Bake in preheated oven until vegetables are tender, about 45 minutes.

By lynette

Ingredients

• ✓ onion
• olive oil
• chicken
• salt
• black pepper
• potato
• carrot
• celery
• garlic
• chicken bouillon
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a heavy Dutch oven over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until browned all over, 8 to 10 minutes. Add potatoes, carrots, celery, onion, garlic, and bouillon, then pour in water. Stir to combine, cover, and bring to a boil.
3. 3 Transfer the covered Dutch oven to the preheated oven and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By rlt11_NMC

Ingredients

• ✓ onion
• olive oil
• garlic
• herbes de provence
• turmeric
• bay leaf
• cayenne pepper
• vegetable stock
• water
• split pea
• potato
• carrot
• ham

Instructions

1. 1 Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
2. 2 Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
3. 3 Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.

By JAN