Type what you have

Ingredients

• ✓ onion
• potato
• bacon
• white sugar
• white wine vinegar

Instructions

1. 1 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.
2. 2 Place bacon and onion in a large, deep skillet. Cook over medium heat until bacon is evenly brown. Drain excess grease from skillet.
3. 3 Add the sugar and vinegar to the bacon and onion mixture and bring to a boil. Pour the mixture over the potatoes and stir.

By Mary

Ingredients

• ✓ onion
• eggplant
• canola oil
• yogurt
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
2. 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
3. 3 Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
4. 4 Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

By SAFAD

Ingredients

• ✓ onion
• egg
• baking potato
• olive oil
• salmon
• mayonnaise
• parsley

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
2. 2 While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
3. 3 Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
4. 4 Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

By JMRIBKA

Ingredients

• ✓ onion
• cucumber
• dill
• white vinegar
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
2. 2 Pour vinegar over cucumber mixture; toss to coat.
3. 3 Pour oil over cucumber mixture; toss to coat.
4. 4 Season with salt and black pepper.

By Michelle Berger

Ingredients

• ✓ onion
• dinner roll dough
• ground beef
• pork sausage
• cabbage
• salt
• butter

Instructions

1. 1 Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
2. 2 In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
3. 3 Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
4. 4 Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.

By Sallie

Ingredients

• ✓ onion
• cream cheese
• butter
• egg
• salt
• black pepper
• parsley

Instructions

1. 1 Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

By apfel

Ingredients

• ✓ onion
• potato
• yellow mustard
• salt
• black pepper
• vegetable stock
• vinegar
• vegetable oil

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; allow potatoes to cool slightly. Peel and slice potatoes. Mix potatoes and onions in a bowl; stir in mustard, salt, and black pepper.
2. 2 Bring vegetable stock to a boil in a small saucepan, pour over potato mixture and stir to combine. Stir in vinegar and let rest for 10 minutes. Stir in vegetable oil and season with salt and black pepper if desired.

By Puppyfood

Ingredients

• ✓ onion
• sauerkraut
• corned beef brisket
• dark beer
• garlic
• pickling spice
• swiss cheese
• rye bread
• thousand island dressing

Instructions

1. 1 Place sauerkraut with liquid into a slow cooker and lay corned beef on top. Add beer, onion, garlic, and pickling spice around and on top of corned beef.
2. 2 Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
3. 3 Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.
4. 4 Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.
5. 5 Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.

By snosin

Ingredients

• ✓ onion
• beet
• potato
• carrot
• dill pickle
• sauerkraut
• olive oil
• salt

Instructions

1. 1 Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

By Jane Garrison

Ingredients

• ✓ onion
• bologna
• white vinegar
• vegetable oil
• tomato
• garlic
• chive
• parsley
• dill pickle

Instructions

1. 1 Slice bologna into 1/4-inch thick slices, and then into 1/4-inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
2. 2 Whisk together vinegar and oil in a medium bowl. Stir in onion, tomato, garlic, chives, and parsley. Slice pickles lengthwise into spears and add them to the dressing. Pour over bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

By MEAF0RDM0

Ingredients

• ✓ onion
• red potato
• green bell pepper
• vegetable oil
• paprika
• salt
• black pepper
• corned beef
• egg

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine potatoes, bell pepper, and onion in a large bowl. Add vegetable oil, paprika, salt, and pepper. Stir until potatoes are evenly coated. Transfer mixture to the air fryer basket.
3. 3 Cook in the preheated air fryer for 10 minutes. Shake the basket and cook for 5 minutes. Stir in the corned beef and cook for 5 more minutes.
4. 4 Make two small wells in the mixture. Crack an egg into each well. Cook until eggs are set and cooked to desired doneness, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ onion
• potato
• mayonnaise
• cider vinegar
• vegetable oil
• white sugar
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
2. 2 Whisk mayonnaise, vinegar, oil, sugar, parsley, salt, and pepper together in a large bowl. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

By Judy Blum Ryan

Ingredients

• ✓ onion
• romaine lettuce
• tomato
• cucumber
• parsley
• salt
• lemon juice
• olive oil
• sour cream

Instructions

1. 1 Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.

By Gianna Petrosyan

Ingredients

• ✓ onion
• carrot
• garlic
• vinegar
• sugar
• salt
• vegetable oil
• coriander
• cayenne pepper

Instructions

1. 1 Place carrots in a large bowl. Sprinkle garlic over carrots.
2. 2 Mix vinegar, sugar, and salt together in a small bowl.
3. 3 Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
4. 4 Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

By The Parkers

Ingredients

• ✓ onion
• potato
• chicken broth
• white vinegar
• oil
• bacon
• dill
• salt
• black pepper

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, 15 to 20 minutes; drain.
2. 2 Combine chicken broth, vinegar, and oil in a large pot; bring to a boil. Add onion to broth mixture; cook until onion is desired tenderness, 2 to 6 minutes. Remove pot from heat and add potatoes, bacon, and dill; gently stir, adding more chicken broth if needed to moisten salad. Season potato salad with salt and pepper.

By Lish Cook

Ingredients

• ✓ onion
• butter
• linguica sausage
• green bell pepper
• red bell pepper
• black pepper
• basil
• oregano
• bean
• water
• white rice

Instructions

1. 1 Melt butter in a large, heavy pot over medium-high heat; add linguica, onion, bell peppers, black pepper, basil, and oregano. Sauté until vegetables are very tender, 10 to 15 minutes.
2. 2 Stir beans into linguica-vegetable mixture; cook until beans are softened, about 5 minutes.
3. 3 Pour in water; stir in rice. Cover the pot, reduce heat to low, and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes.

By Cathy Chace

Ingredients

• ✓ onion
• tomato juice
• beef bouillon cube
• tomato
• cucumber
• green bell pepper
• red wine vinegar
• vegetable oil
• celery
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Simmer tomato juice in a medium saucepan over medium-high heat; stir in bouillon cubes until dissolved, about 5 minutes. Off heat, add tomato, cucumber, onion, bell pepper, vinegar, oil, celery, Worcestershire sauce, and hot sauce. Cover soup; chill in the refrigerator before serving, 6 to 8 hours.

By NancyM

Ingredients

• ✓ onion
• butter
• beef roast
• water
• salt
• black pepper
• potato
• carrot
• celery
• all-purpose flour

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook beef in hot butter until browned on all sides. Pour in 4 cups water and bring to a boil. Add onion, salt, and pepper. Reduce heat to low and simmer for 1 hour.
2. 2 Add potatoes, carrots, and celery; simmer for 1 1/2 more hours.
3. 3 Whisk together remaining 1/2 cup water and flour in a small bowl to form a thin paste; stir into soup and simmer until thickened, about 15 minutes.

By Lois

Ingredients

• ✓ onion
• potato
• vinegar
• white sugar
• salt
• black pepper
• gherkin
• salad dressing
• egg
• parsley

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 rinse with cold water to cool. Remove and discard potato skins. Slice potatoes.
2. 2 Whisk vinegar, sugar, salt, and black pepper together in a large bowl; add potatoes, onion, and chopped gherkins. Stir in salad dressing; fold 3/4 egg wedges into salad. Garnish with remaining egg wedges and parsley. Cover bowl with plastic wrap; refrigerate before serving, 1 hour.

By Spritzer

Ingredients

• ✓ onion
• tomato
• cucumber
• green bell pepper
• jalapeno pepper
• lemon
• balsamic vinegar
• olive oil
• salt
• black pepper
• dill

Instructions

1. 1 Gather all ingredients.
2. 2 In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
3. 3 In a blender or food processor, puree half of the mixture until smooth.
4. 4 Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

By Amy

Ingredients

• ✓ onion
• beet
• carrot
• potato
• pea
• dill pickle
• olive oil
• salt
• black pepper
• parsley

Instructions

1. 1 Place beets into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Add carrots and potatoes; boil for 10 more minutes. Remove from the heat and leave the pot covered, 8 hours to overnight.
2. 2 Peel and dice beets, carrots, and potatoes into small, even pieces. Place vegetables into a large bowl. Stir in onion, peas, pickles, olive oil, salt, and pepper. Garnish with parsley before serving.

By BrandyLoveWine

Ingredients

• ✓ onion
• potato
• carrot
• sweet pea
• dill pickle
• bologna
• egg
• mayonnaise
• sour cream
• salt
• black pepper

Instructions

1. 1 Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
2. 2 Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

By petitchameau

Ingredients

• ✓ onion
• potato
• mustard powder
• water
• bacon
• white sugar
• water
• cider vinegar
• celery
• parsley
• salt
• black pepper

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 let cool.
2. 2 Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon.
4. 4 Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes.
5. 5 Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.

By lutzflcat

Ingredients

• ✓ onion
• elbow macaroni
• salt
• white vinegar
• white sugar
• dill weed
• parsley
• mayonnaise
• lime
• salt
• celery
• black pepper
• shrimp

Instructions

1. 1 Bring 4 quarts of water to a boil. Add 1 tablespoon salt. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
2. 2 Combine vinegar, sugar, dill, and parsley in a large bowl. Muddle the herbs with flat spatula and mix until sugar is dissolved. Whisk in mayonnaise, lime juice, and 1 teaspoon salt until creamy. Stir in celery and onion. Cover and refrigerate.
3. 3 Rinse pasta under cold water. Fold pasta into the dressing until evenly coated. Cover and refrigerate, folding salad occasionally so that dressing is evenly absorbed, 8 hours to overnight. Add more mayonnaise if pasta looks dry.
4. 4 Gently fold in shrimp in the last fold before serving.

By Liquid Kitten

Ingredients

• ✓ onion
• tomato
• water
• olive oil
• cucumber
• yellow bell pepper
• jalapeno pepper
• garlic
• sherry vinegar
• parsley
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Pour 1/2 cup diced tomatoes into a food processor. Add water and oil to the food processor; blend until puréed. Pour into a medium bowl and add remaining diced tomatoes.
2. 2 Stir in cucumber, bell pepper, onion, jalapeño, garlic, vinegar, and parsley; season with salt and pepper. Cover and refrigerate for at least 2 hours before serving.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ onion
• bread flour
• lard
• butter
• salt
• water
• beef skirt steak
• potato
• turnip
• salt
• black pepper
• cayenne pepper
• egg
• water
• butter

Instructions

1. 1 Cut flour, lard, ¼ cup cold butter, and 1 ½ teaspoons salt together in a bowl with a pastry blender until mixture is the consistency of coarse crumbs. Make a well in the center; pour in ice water. Mix with a fork until begins to come together; use hands to form into a dough ball.
2. 2 Turn dough out onto a lightly floured work surface; knead until smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap; refrigerate until chilled, at least 2 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
4. 4 Combine steak, potatoes, onion, turnip, 1 ½ teaspoons salt, black pepper, and cayenne pepper in a bowl.
5. 5 Beat egg and 1 teaspoon water together in a small bowl.
6. 6 Divide dough into 4 equal rounds; roll each out to about ⅛-inch thickness and 8-inches in diameter. Brush each dough round with egg wash.
7. 7 Place ¼ steak mixture slightly off-center on each dough round; top each with 2 slices butter. Fold dough over filling to form a half moon shape; press edges together to seal. Trim excess dough from edges. Transfer pasties to the prepared baking sheet; crimp edges with the tines of a fork. Poke top center of each pasty once with fork; brush tops with egg wash.
8. 8 Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ onion
• black pepper
• salt
• white sugar
• tomato
• tomato puree
• wild rice
• basmati rice
• garlic
• carrot
• cabbage
• white pepper
• paprika
• olive oil
• beer
• vegetable stock
• chuck steak

Instructions

1. 1 Cut chuck steak into cubes.
2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Ingredients

• ✓ onion
• worcestershire sauce
• hot pepper sauce
• cumin
• black pepper
• salt
• parsley
• basil
• balsamic vinegar
• lemon juice
• olive oil
• garlic
• cucumber
• celery
• green bell pepper
• beef broth
• tomato juice
• tomato

Instructions

1. 1 In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

By Allrecipes Member

Ingredients

• ✓ onion
• silken tofu
• black pepper
• salt
• dill weed
• water
• vegetable broth
• swiss chard
• potato
• tomato
• tomato
• beet greens
• beet
• green bell pepper
• carrot
• celery
• olive oil
• garlic
• olive oil

Instructions

1. 1 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
2. 2 Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

By vivid930

Ingredients

• ✓ onion
• water
• egg
• butter
• sugar
• salt
• all-purpose flour
• water
• egg
• pepper jack cheese
• water
• green chile pepper
• tomato
• currant
• chicken
• cayenne pepper
• oregano
• cumin
• chipotle pepper
• black pepper
• salt
• garlic
• poblano pepper
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
3. 3 Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
4. 4 Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
5. 5 While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine.
6. 6 Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
7. 7 Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds. Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
8. 8 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces. Roll each piece into an 8-inch circle.
9. 9 Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
10. 10 Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
11. 11 Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
12. 12 Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.
13. 13 Serve warm and enjoy!

By John Mitzewich