Type what you have

Ingredients

• ✓ onion
• ground beef
• feta cheese
• red bell pepper
• mint
• parsley
• garlic powder
• onion powder
• seasoned salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix ground beef, feta cheese, minced onion, red bell pepper, mint, parsley, garlic powder, onion powder, seasoned salt, and black pepper together in a large bowl until evenly mixed; shape into 6 patties.
3. 3 Cook the burgers until they are beginning to firm, and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Maria

Ingredients

• ✓ onion
• green bean
• garlic
• rice wine vinegar
• apple cider vinegar
• canola oil
• sugar
• salt
• black pepper
• hot sauce
• worcestershire sauce
• feta cheese

Instructions

1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

Ingredients

• ✓ onion
• olive oil
• lemon juice
• salt
• oregano
• garlic powder
• pepper
• chicken breast
• pita bread
• tomato
• yogurt

Instructions

1. 1 Combine olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
2. 2 Pour chicken and marinade into a frying pan over medium-high heat. Cook until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Stuff each half of pita pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

By DAVID SANDFORD

Ingredients

• ✓ onion
• ground lamb
• ground beef
• garlic
• rosemary
• oregano
• kosher salt
• black pepper
• cumin
• paprika
• cinnamon
• cayenne pepper
• bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Line with parchment paper that extends up the sides. Turn the parchment paper over so the oiled side is up.
2. 2 Place ground lamb and beef in a mixing bowl. Add onions, garlic, rosemary, oregano, salt, pepper, cumin, paprika, cinnamon, cayenne pepper, and bread crumbs. Mix until well combined. Transfer to prepared baking dish and press the meat mixture firmly into the dish in an even layer that extends to the edges. Meat mixture should be packed and fairly dense.
3. 3 Bake in preheated oven until nicely browned, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool to room temperature. Transfer to a plate. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.
4. 4 Transfer meat to a cutting board. Cut into 3 pieces crosswise. Slice each piece into 1/8-inch thick slices as you need them.
5. 5 Heat oil in a skillet over medium-high heat. Cook slices until browned, about 2 minutes per side.

By John Mitzewich

Ingredients

• ✓ onion
• olive oil
• lemon juice
• white vinegar
• garlic
• cumin
• oregano
• thyme
• salt
• black pepper
• chicken breast
• wooden skewer
• green bell pepper
• red bell pepper
• mushroom
• cherry tomato

Instructions

1. 1 Whisk olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
2. 2 Meanwhile, soak wooden skewers in water for at least 30 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Thread chicken onto the skewers, alternating with bell peppers, onion, mushrooms, and tomatoes.
5. 5 Cook skewers on preheated grill, turning frequently, until nicely browned on all sides, and meat is no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Dolce Cuoco

Ingredients

• ✓ onion
• yogurt
• cucumber
• olive oil
• dill
• lemon
• garlic
• salt
• black pepper
• beef top sirloin steak
• pita bread
• tomato
• feta cheese
• lettuce
• ripe olive

Instructions

1. 1 Blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
2. 2 Heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir steak in the hot skillet until no longer pink, 5 to 10 minutes.
3. 3 Layer 1/2 of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. Bring the edge of each pita over the filling and secure with a toothpick.

By jennifer_russell

Ingredients

• ✓ onion
• vegetable oil
• salt

Instructions

1. 1 Heat oil in a small saucepan placed over medium-low heat. A slice of onion should just sizzle a bit when added to hot oil. Add 1/2 of onions and cook, occasionally stirring, until onions are a deep golden brown, about 7-10 minutes. Remove with a slotted spoon to paper towels to drain, and salt to taste. Onions will be soft at first and will crisp as they cool. Repeat with remaining onions.

By blancdeblanc

Ingredients

• ✓ onion
• ham
• dill pickle relish
• mustard
• salad dressing

Instructions

1. 1 Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.

By Pat Schwarz

Ingredients

• ✓ onion
• cucumber
• tomato
• salad dressing
• parmesan cheese

Instructions

1. 1 Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.

By Beth

Ingredients

• ✓ onion
• cucumber
• sour cream
• sugar
• white vinegar
• black pepper

Instructions

1. 1 Toss cucumber, onion, sour cream, sugar, vinegar, and black pepper together in a bowl.
2. 2 Chill completely in refrigerator to serve.

By penny

Ingredients

• ✓ onion
• mustard
• poppy seed
• margarine
• dinner roll
• ham
• swiss cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 In a small mixing bowl, combine onion flakes, mustard, poppy seeds and margarine.
3. 3 Split each dinner roll. Make a sandwich of the ham and cheese and the dinner rolls. Arrange the sandwiches on a baking sheet. Drizzle the poppy seed mixture over the sandwiches.
4. 4 Bake for 20 minutes, or until cheese has melted. Serve these sandwiches warm.

By SMATTERCHU

Ingredients

• ✓ onion
• butter
• green pepper
• imitation crabmeat
• mayonnaise

Instructions

1. 1 Melt butter in a medium skillet over medium-high heat. Add onion and green pepper; sauté until tender, about 3 minutes. Stir in crabmeat; saute 3 minutes more.
2. 2 Transfer crabmeat mixture to a medium bowl. Fold in mayonnaise until well combined. Serve warm or cold.

By PBLAZ

Ingredients

• ✓ onion
• tomato
• celery
• green bell pepper
• cheddar cheese
• chili powder
• salt
• white bread

Instructions

1. 1 Preheat your oven's broiler.
2. 2 In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
3. 3 Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

By QuoVadis

Ingredients

• ✓ onion
• macaroni
• green bell pepper
• carrot
• mayonnaise
• ranch salad dressing

Instructions

1. 1 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. Rinse with cold water and place in large bowl.
2. 2 Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

By Debbie Sims

Ingredients

• ✓ onion
• tomato
• white sugar
• salt
• clove
• black pepper
• evaporated milk

Instructions

1. 1 Pour tomatoes with their juice into a saucepan, and mix in onion, sugar, salt, cloves, and black pepper; bring to a boil over medium heat, reduce heat to a simmer, and cook until the onion is tender, about 10 minutes.
2. 2 Pour the soup into 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 soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
3. 3 Return blended soup to the saucepan, and stir in the evaporated milk. Place over low heat, and cook just until hot, about 1 minute.

By Sara

Ingredients

• ✓ onion
• margarine
• chicken broth
• egg noodle
• broccoli
• garlic
• milk
• american cheese

Instructions

1. 1 In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
2. 2 Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
3. 3 Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.

By Lisa

Ingredients

• ✓ onion
• pie crust
• cheddar cheese
• chili
• hot dog

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the pie crusts in half. Lay 1 half crust on a cutting board and top with 1/4 of the Cheddar cheese, 1/4 of the chili, 1/4 of the hot dog pieces, and 1/4 of the onion. Firmly fold over the crust and pinch the edges to seal contents inside; transfer to the prepared baking sheet. Repeat with the remaining 3 crusts. Slice the top of each pie with a knife to allow steam to escape.
3. 3 Bake pies in the preheated oven until golden brown, 15 to 20 minutes. Let cool a bit before serving.

By Cooking Daddy

Ingredients

• ✓ onion
• brown lentil
• red bell pepper
• green olive
• olive oil
• lemon juice

Instructions

1. 1 Place lentils in a large pot with enough water to cover be a few inches. Bring to a boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
2. 2 In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavors. This salad tastes better the longer it sits.

By KIMDEB

Ingredients

• ✓ onion
• garlic powder
• salt
• black pepper
• venison roast
• water
• hickory and brown sugar barbecue sauce
• kaiser roll

Instructions

1. 1 Mix onion, garlic powder, salt, and pepper together in a small bowl.
2. 2 Use a knife to cut small scores on both sides of venison roast, then tenderize all over with a blade-style meat tenderizer. Rub spice mixture all over roast.
3. 3 Pour water into a slow cooker and set temperature to High. Place roast in the center of the slow cooker; it's okay if some of the spice mixture comes loose in the water. Cover and cook until you can easily pull the roast in half using a knife and fork, about 3 hours.
4. 4 Drizzle 1/4 cup barbecue sauce over roast. Continue to cook on High until venison is tender and can be easily pulled apart with a fork, 3 to 3 1/2 more hours.
5. 5 Turn slow cooker to Warm. Remove excess water. Shred roast using a knife and fork.
6. 6 Return meat to the slow cooker and stir in the remaining barbecue sauce.
7. 7 Serve shredded meat and sauce on rolls.

By jsp1073

Ingredients

• ✓ onion
• butter
• potato
• chicken broth
• milk

Instructions

1. 1 In a medium soup pot melt butter over low heat, and saute onions until tender. Stir in the mashed potatoes, and then slowly add the chicken broth. Stirring, add milk (use more or less to achieve desired creaminess). Cook until heated through and season with salt and pepper to taste.

By HEDDO

Ingredients

• ✓ onion
• ground beef
• ketchup
• cider vinegar
• brown sugar
• worcestershire sauce
• mustard

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes. Drain and discard grease. Return skillet to the heat.
2. 2 Stir ketchup, vinegar, brown sugar, Worcestershire sauce, and mustard into the beef mixture; simmer, stirring occasionally, until the liquid is thick, 15 to 20 minutes.

By Sheila Ruth

Ingredients

• ✓ onion
• butter
• poppy seed
• mustard
• worcestershire sauce
• white party roll
• ham
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together onion, butter, poppy seeds, mustard, and Worcestershire sauce in a medium bowl until well combined.
3. 3 Slice rolls in half horizontally and set aside tops. Spread butter mixture onto bottoms, then top with ham and Swiss cheese. Cover with tops and arrange sandwiches in a single layer in a baking dish.
4. 4 Bake in the preheated oven until rolls are lightly browned and cheese is melted, 10 to 12 minutes.

By Doreen

Ingredients

• ✓ onion
• ground beef
• barbecue sauce
• biscuit dough
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan.
2. 2 In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbecue sauce and dried onion. Simmer for a few minutes over low heat.
3. 3 Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
4. 4 Bake in the preheated oven for 12 minutes. Sprinkle with cheese and bake for 3 more minutes.

By Allrecipes Member

Ingredients

• ✓ onion
• green pea
• cheddar cheese
• sour cream
• curry powder
• dill weed

Instructions

1. 1 In a large bowl, combine peas, Cheddar cheese, and sour cream. Stir in chopped onion, curry powder and dill.

By Yvette

Ingredients

• ✓ onion
• vegetable oil
• broccoli
• cream of celery soup
• cream of mushroom soup
• milk
• american cheese

Instructions

1. 1 Heat vegetable oil in a large pot over medium heat. Add onion; cook and stir until soft, 5 to 7 minutes. Drain as much liquid from the onion as possible; transfer onion into a slow cooker.
2. 2 Add broccoli, celery soup, and condensed soup to the slow cooker. Fill the condensed soup can twice with milk, and pour it into the slow cooker. Add American cheese, and stir to combine.
3. 3 Cover and cook on Low until broccoli is tender and flavors meld, 3 to 4 hours.

By Jeremy Weidig

Ingredients

• ✓ onion
• sausage
• spaghetti sauce
• green bell pepper
• hoagie roll

Instructions

1. 1 Gather all ingredients.
2. 2 Place Italian sausage links, spaghetti sauce, green pepper, and onion into a slow cooker; mix until well combined.
3. 3 Cover and cook on Low for 6 hours. Serve on hoagie rolls.

By JELLYKO

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
• firm tofu
• brown miso
• tahini
• carrot
• sunflower seed

Instructions

1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Ingredients

• ✓ onion
• olive oil
• cumin
• ginger
• cinnamon
• tomato soup
• coconut milk
• tomato

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Stir in cumin, ginger, and cinnamon and cook until fragrant, about 30 seconds.
2. 2 Stir tomato soup, coconut milk, and diced tomatoes into the onion mixture and cook until soup is heated through, about 10 minutes.

By blancdeblanc