Type what you have

Ingredients

• ✓ yellow onion
• steak
• teriyaki marinade and sauce
• sandwich roll
• cheese spread

Instructions

1. 1 Add oil to a large non-stick skillet. Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft. Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together. Scoop meat mixture onto sandwich rolls.

By Kikkoman

Ingredients

• ✓ yellow onion
• coconut oil
• coconut
• garlic
• swiss chard
• vegetable stock
• coconut milk
• parmesan cheese
• sea salt
• black pepper

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat; cook and stir onion, coconut flakes, and garlic until onion is softened, about 10 minutes.
2. 2 Bring a pot of water to a boil; add chard and cook just until leaves become brighter green, about 3 minutes. Transfer chard to a bowl of ice water to stop the cooking process.
3. 3 Stir chard, vegetable stock, and coconut milk into onion mixture; bring to a boil. Reduce heat and simmer until soup is heated through, about 10 minutes. Top soup with Parmesan cheese; season with salt and pepper.

By insanedieg0

Ingredients

• ✓ yellow onion
• ground beef
• green bell pepper
• red bell pepper
• red onion
• tomato paste
• water
• red pepper flakes
• torpedo roll

Instructions

1. 1 Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
2. 2 Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

By pukanopolis

Ingredients

• ✓ yellow onion
• butter
• jalapeno pepper
• ketchup
• brown sugar
• liquid smoke
• pork shoulder
• sourdough bread
• cheddar cheese
• butter

Instructions

1. 1 Melt butter in a medium-size skillet over medium heat. Sauté onions until soft; stir in jalapeños, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency.
2. 2 Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight.
3. 3 Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce.
4. 4 Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.

By Borden Cheese

Ingredients

• ✓ yellow onion
• butternut squash
• salt
• cinnamon
• coconut oil
• curry powder
• apple
• vegetable broth
• almond milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread butternut squash cubes onto a baking sheet. Season salt and cinnamon.
3. 3 Roast squash in the preheated oven until fork-tender, about 30 minutes.
4. 4 Melt coconut oil in a large saucepan over medium-high heat. Add curry powder, apple, onion, and salt to taste. Sauté until soft, about 10 minutes.
5. 5 Add broth, almond milk, and squash. Bring to a boil. Reduce heat to medium-low and simmer, about 20 minutes. Season with salt to taste.
6. 6 Add soup to a blender in batches, if needed, no more than half full. Cover, holding lid in place. Pulse, then purée until smooth.

By ma3145tt

Ingredients

• ✓ yellow onion
• olive oil
• sweet potato
• vegetable broth
• chipotle pepper in adobo sauce
• heavy cream
• lime
• salt
• sour cream
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
2. 2 Stir chipotle peppers into the sweet potato mixture.
3. 3 Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
4. 4 Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

By Kent Jacobs

Ingredients

• ✓ yellow onion
• cooking spray
• ham
• vegetable oil
• green pepper
• ham glaze
• crushed pineapple
• brown sugar
• white vinegar
• kaiser roll

Instructions

1. 1 Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl.
2. 2 Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender.
3. 3 Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.

By Crosse Blackwell

Ingredients

• ✓ yellow onion
• cooking spray
• egg white
• milk
• cayenne pepper
• panko bread crumb
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a large rimmed baking sheet with cooking spray.
2. 2 Whisk egg whites, milk, and cayenne pepper together in a bowl until thoroughly combined. Place panko into a separate bowl.
3. 3 Toss a few onion slices in milk mixture with tongs until coated. Lift up so excess liquid drips back into the bowl, then place into panko and shake the bowl until rings are coated. Transfer to the prepared baking sheet and repeat with remaining onions. Spray coated onions lightly with cooking spray.
4. 4 Bake in the preheated oven until onions are tender and crumbs are light golden brown, 12 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ yellow onion
• olive oil
• carrot
• celery
• butternut squash
• thyme
• marjoram
• chicken broth
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 6 to 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.

By Buckwheat Queen

Ingredients

• ✓ yellow onion
• red potato
• celery
• bacon
• yellow pepper
• mayonnaise
• yellow pepper juice
• mustard
• horseradish
• lemon juice
• creole seasoning

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain and cool. Slice potatoes; transfer to a large bowl. Set aside.
2. 2 Add celery, onion, bacon, and pepper rings to a large skillet; cook and stir until bacon is brown and celery begins to soften, about 10 minutes.
3. 3 Combine mayonnaise, pepper brine, mustard, horseradish, lemon juice, and Creole seasoning in a bowl until dressing is well blended.
4. 4 Stir celery mixture and dressing into potatoes to coat. Refrigerate before serving for 30 minutes.

By FrankenStein

Ingredients

• ✓ yellow onion
• coconut oil
• tomato paste
• garlic
• all purpose baking flour
• vegetable broth
• tomato
• basil
• lemon juice
• maple syrup
• bay leaf
• coconut milk
• sea salt
• basil

Instructions

1. 1 Heat coconut oil in a pot over medium-high heat. Saute onion in hot coconut oil until softened, about 5 minutes. Stir tomato paste and garlic with the onion; cook and stir until the garlic is fragrant, about 2 minutes more.
2. 2 Sprinkle flour over the onion mixture and stir to incorporate; add vegetable broth, crushed tomatoes, chopped basil, lemon juice, maple syrup, and bay leaf. Bring the broth to a boil, reduce heat to medium-low, and cook at a simmer until the tomatoes are completely softened, about 20 minutes.
3. 3 Turn heat below pot off. Remove and discard bay leaf. Pour soup into a blender. Hold lid in place and pulse blender a few times to get mixture moving before leaving on to blend into a puree; pour pureed soup into the pot and place over medium-low heat.
4. 4 Stir coconut milk into pureed soup until the color is consistent; heat until the soup is warmed. Season soup with sea salt and garnish with fresh basil sprigs.

By Only Gluten Free Recipes

Ingredients

• ✓ yellow onion
• garlic
• butter
• chicken broth
• chicken broth
• all-purpose flour
• salt
• black pepper
• broccoli floret
• processed cheese food
• cheddar cheese
• monterey jack cheese
• cream cheese
• milk
• heavy cream

Instructions

1. 1 Place onion and garlic in the bowl of a food processor; pulse until minced.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture; cook until just beginning to brown, 5 to 8 minutes. Transfer onion mixture to a 5-quart or larger slow cooker.
3. 3 Combine chicken broth and concentrated flavor boost in a bowl. Set aside.
4. 4 Add remaining 8 tablespoons (1 stick) butter to the skillet; heat until melted and bubbling. Whisk in flour; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture; season with salt and black pepper. Cook, stirring constantly, until smooth and no lumps remain; bring to a boil.
5. 5 Stir broccoli into broth mixture; cook, stirring often, for 10 minutes. Transfer broccoli to the slow cooker using a large slotted spoon, leaving as much broth mixture in the skillet as possible.
6. 6 Stir processed cheese food, Cheddar cheese, Monterey Jack cheese, and cream cheese into broth mixture to combine; stir in milk and cream. Transfer cheesy mixture to the slow cooker; stir until well combined.
7. 7 Cover the slow cooker. Cook on Low, stirring once every hour, for 4 hours. Cool; let thicken slightly before serving.

By Tracy V

Ingredients

• ✓ yellow onion
• olive oil
• red bell pepper
• carrot
• celery
• garlic
• chicken broth
• long grain rice
• thyme
• salt
• black pepper
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Stir in bell peppers, onions, carrots, celery, and garlic; cook and stir until vegetables soft, about 10 minutes. Stir in chicken broth, rice, thyme, salt, black pepper, cayenne pepper, and red pepper flakes; bring to a boil. Reduce heat, cover, and simmer until rice and vegetables tender, about 25 minutes. Remove from heat; cool 30 minutes.
2. 2 Purée cooled soup with an immersion blender until smooth. Or use a blender and purée, in batches, until smooth.

By QUIRKYIQ

Ingredients

• ✓ yellow onion
• butter
• mushroom
• salt
• all-purpose flour
• chicken broth
• water
• thyme
• garlic
• heavy cream
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a large soup pot over medium-high heat. Add mushrooms and 1 pinch salt; cook until mushrooms release their juices, 5 to 10 minutes. Reduce heat to medium-low; continue cooking, stirring often, until juices evaporate and mushrooms are caramelized, 15 to 25 minutes. Set aside a few attractive mushroom slices for garnish later, if desired.
3. 3 Add onion to mushrooms; cook and stir until onion is soft and translucent, about 5 minutes.
4. 4 Stir in flour; cook, stirring often, to remove raw flour taste, about 2 minutes.
5. 5 Pour in 4 cups chicken broth and 1 cup water; add thyme bundle and garlic cloves. Reduce heat to low; simmer for 1 hour. Remove and discard thyme bundle.
6. 6 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth and thick. Pour into a pot. Repeat with remaining soup.
7. 7 Stir in cream; if too thick, add a little chicken broth or water. Season with salt and black pepper.
8. 8 Divide soup among bowls; garnish with reserved mushroom slices and thyme leaves.

By John Mitzewich

Ingredients

• ✓ yellow onion
• tomato
• red onion
• cucumber
• olive oil
• red wine vinegar
• sugar
• garlic
• oregano
• salt
• pepper
• romaine lettuce
• egg
• anchovy filet

Instructions

1. 1 In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight.
2. 2 Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).

By Debra Rose

Ingredients

• ✓ yellow onion
• cauliflower
• vegetable oil
• salt
• butter
• garlic
• curry powder
• cayenne pepper
• turmeric
• chicken stock
• heavy cream
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss cauliflower florets, vegetable oil, and 1 teaspoon salt together in a bowl; spread onto a baking sheet.
3. 3 Roast in the preheated oven until browned, about 25 minutes.
4. 4 Meanwhile, melt butter in a saucepan over medium-high heat. Add onion; sauté until soft, about 5 minutes. Stir in garlic; cook until fragrant, about 2 minutes. Season with curry powder, cayenne pepper, and ground turmeric; continue to cook, stirring continually, 5 minutes more.
5. 5 Stir roasted cauliflower into onion mixture. Add stock, cover the saucepan, and bring to a boil. Immediately remove the cover, reduce heat to low, and simmer until liquid reduces slightly, about 10 minutes.
6. 6 Purée cauliflower mixture with an immersion blender until mostly smooth. Stir in cream; season with salt and black pepper. Garnish servings with parsley.

By Allyson

Ingredients

• ✓ yellow onion
• ghee
• ground beef
• salt
• black pepper
• garlic
• russet potato
• carrot
• bone broth
• tomato paste
• basil
• oregano
• cabbage
• sea salt
• zucchini
• green bean

Instructions

1. 1 Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
2. 2 Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
3. 3 Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
4. 4 Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
5. 5 Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

By Kari

Ingredients

• ✓ yellow onion
• chicken broth
• quinoa
• salt
• black pepper
• olive oil
• green bell pepper
• zucchini
• garlic
• broccoli
• grape tomato
• rotisserie chicken
• goat cheese
• avocado
• lemon

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
2. 2 While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
3. 3 Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

By sam johnson

Ingredients

• ✓ yellow onion
• pasta
• salmon
• red onion
• celery
• red apple
• walnut
• peanut
• yogurt
• olive oil
• curry powder
• lemon juice
• garlic
• mustard
• salt
• black pepper

Instructions

1. 1 Cook pasta per package directions; drain and rinse. In a large bowl, combine first six ingredients. In a small bowl, combine dressing ingredients. Pour dressing over salad; toss. Refrigerate, or serve at room temperature.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ yellow onion
• cilantro
• ham
• turmeric
• ginger
• wasabi powder
• hot sauce
• sesame oil
• worcestershire sauce
• lemon juice
• mayonnaise
• pepper
• salt
• garlic
• olive oil
• mixed vegetable
• red potato

Instructions

1. 1 Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
2. 2 Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
3. 3 In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
4. 4 Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

By LONBINDER

Ingredients

• ✓ yellow onion
• parsley
• green onion
• cheddar cheese
• heavy cream
• cream cheese
• red pepper flakes
• black pepper
• oregano
• paprika
• garlic powder
• rosemary
• salt
• skim milk
• chicken broth
• potato
• jalapeno pepper
• butter
• bacon

Instructions

1. 1 Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
2. 2 Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
3. 3 Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
4. 4 Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
5. 5 Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.

By Deb K

Ingredients

• ✓ yellow onion
• avocado
• spinach tortilla
• black pepper
• salt
• olive oil
• red bell pepper
• yellow bell pepper
• green bell pepper
• chicken tenderloin
• black pepper
• salt
• adobo seasoning
• salt
• red pepper flake
• lemon
• garlic
• red wine vinegar
• olive oil
• cilantro paste
• parsley

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C).
2. 2 Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
3. 3 Rub adobo, salt, and pepper on both sides of tenderloins.
4. 4 Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
5. 5 When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
6. 6 Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!

By Trish

Ingredients

• ✓ yellow onion
• olive oil
• tomato
• cucumber
• coconut milk
• mayonnaise
• heavy cream
• lime zest
• curry powder
• salt
• mint
• black pepper

Instructions

1. 1 Heat olive oil in a medium pan over medium heat. Add onion and saute for 3 minutes. Add tomatoes and continue to cook, stirring occasionally, until tomatoes begin to give up their juices, about 2 minutes. Remove the pan from heat and let cool slightly, 5 to 10 minutes.
2. 2 Puree tomato mixture in an electric blender by pulsing several times. Add cucumber and pulse until chopped into small pieces. Add coconut milk, mayonnaise, heavy cream, lime zest, curry powder, and salt; pulse until well combined.
3. 3 Pour soup into a container or bowl and chill in the refrigerator for at least 1 hour. Serve in bowls garnished with mint leaves and pepper.

By Chef

Ingredients

• ✓ yellow onion
• sweet potato
• carrot
• apple
• vegetable oil
• curry powder
• garlic salt
• black pepper
• skim milk
• ginger
• lemon juice
• goat cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.
3. 3 Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.
4. 4 Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.
5. 5 Serve warm with crumbled goat cheese.

By emccabe

Ingredients

• ✓ yellow onion
• poblano pepper
• chicken breast
• corn kernel
• green bell pepper
• red bell pepper
• celery
• corn tortilla
• egg
• milk
• mayonnaise
• vegetable oil

Instructions

1. 1 Preheat the oven to 375 degrees F (175 degrees C).
2. 2 Coat the poblano peppers with a small amount of oil or cooking spray. Place directly on the oven rack. On a baking sheet, combine the onions, red and green bell peppers, celery and corn.
3. 3 Roast the vegetables and peppers for about 15 minutes in the preheated oven. Check occasionally, and turn or stir as needed for even browning. Remove from the oven, and refrigerate until needed.
4. 4 Tear the corn tortillas into pieces, and place them in a food processor. Process into fine crumbs. Do this in smaller batches if necessary. Place crumbs on a plate. In a shallow bowl, whisk together the eggs and milk.
5. 5 Heat the oil in a large skillet over medium heat. Dip chicken breast halves into the tortilla crumbs to coat, then into the egg mixture, and again in the tortilla crumbs to give them a nice thick coating. Fry the chicken until golden brown on each side, about 4 minutes per side. If your chicken is thick and isn't cooked through when the coating is browned, you can place it in the hot oven to finish it. When done, refrigerate until cooled completely.
6. 6 Peel and seed the poblano peppers. Place into a food processor along with the mayonnaise. Puree until smooth, and set aside.
7. 7 When everything has chilled, dice the chicken breasts. In a large food processor, combine the chicken and roasted vegetables. Blend in the poblano mayonnaise until your desired consistency is reached. Taste and season with salt and pepper as desired.

By Chef David Highlander

Ingredients

• ✓ yellow onion
• water
• cashew milk
• brown rice
• red potato
• cabbage
• carrot
• vegan butter
• olive oil
• garlic powder
• salt
• black pepper
• onion powder

Instructions

1. 1 Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

By Charley

Ingredients

• ✓ yellow onion
• russet potato
• carrot
• beet
• herring fillet
• oil
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes, carrots, and beets; cook until cooked but still firm, 15 to 20 minutes for potatoes, 25 to 30 minutes for carrots, and 40 minutes for beets. Transfer vegetables to a cutting board as they're each done; cool to the touch.
2. 2 Remove and discard skins from potatoes and beets. Grate potatoes, carrots, and beets separately; placing each in a separate bowl.
3. 3 Arrange 1/2 each onion then herring in layers in a large bowl. Arrange 1/2 each potatoes, carrots, and beets in layers on top of onion and herring. Spread 3 tablespoons mayonnaise over salad; season with salt and black pepper. Repeat layers with remaining 1/2 each onion, herring, potatoes, carrots, beets, and mayonnaise.
4. 4 Cover with plastic wrap; chill in the refrigerator at least 1 hour. Serve cold.

By Evgeniya

Ingredients

• ✓ yellow onion
• beer
• potato
• italian seasoning
• salt
• black pepper
• baby carrot
• kielbasa sausage
• cabbage

Instructions

1. 1 Pour beer into a large pot, and bring to a boil over medium heat. Layer potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over potatoes. Layer baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until vegetables are tender, about 45 minutes.

By Vanessa Lenore

Ingredients

• ✓ yellow onion
• butter
• bacon
• bay leaf
• chicken broth
• russet potato
• flour
• marjoram
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ yellow onion
• chickpea
• parsley
• garlic
• all-purpose flour
• lemon juice
• salt
• cumin
• coriander
• baking soda
• cayenne pepper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich