Type what you have

Ingredients

• ✓ yellow onion
• red bell pepper
• flat-leaf parsley
• salt
• black pepper
• cayenne pepper
• sherry vinegar
• olive oil

Instructions

1. 1 Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
2. 2 Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
3. 3 Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
4. 4 Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
5. 5 Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

By John Mitzewich

Ingredients

• ✓ yellow onion
• bacon
• butter
• salt
• brown sugar
• sherry vinegar
• thyme
• black pepper
• cayenne pepper
• water
• balsamic vinegar
• olive oil

Instructions

1. 1 Place a large, heavy-bottomed pot over medium heat. Add bacon; cook and stir until crispy and rendered fat starts to foam, about 10 minutes. Pour crisped bacon and rendered fat into a strainer placed over a bowl. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.
2. 2 Return the pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter into the pot. Add onions and salt; cook until until soft and translucent, 7 to 10 minutes.
3. 3 Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam has a brick-brown color and thick consistency, 10 to 15 minutes.
4. 4 Remove from heat and add balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme; stir until shiny and heated through.
5. 5 Store in an airtight container.

By John Mitzewich

Ingredients

• ✓ yellow onion
• pickling cucumber
• jalapeno pepper
• salt
• white vinegar
• white sugar
• water
• garlic
• mustard seed
• celery seed
• black peppercorn
• turmeric
• clove

Instructions

1. 1 Combine cucumbers, onion, and peppers in a bowl; pour kosher salt over the top and stir to coat completely. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, 2 to 4 hours. Rinse cucumber mixture in a colander under cold water until all salt is washed away, 3 to 4 minutes. Drain.
2. 2 Stir vinegar, sugar, water, garlic, mustard seed, celery seed, peppercorns, turmeric, and ground cloves together in a saucepan; bring to a simmer and cook until brine flavors combine, about 2 minutes. Add cucumber mixture to brine; heat until almost boiling, remove from heat, and cool completely. Transfer to jars and store in the refrigerator.

By John Mitzewich

Ingredients

• ✓ yellow onion
• apple
• pear
• cider vinegar
• white sugar
• cherry
• lemon
• mustard seed
• salt
• cinnamon
• ginger
• allspice
• clove

Instructions

1. 1 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until chutney is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine apples, pears, vinegar, sugar, cherries, onion, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat; bring to a boil. Reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Stir every minute or so toward the end of cooking to prevent scorching.
3. 3 Pack chutney into hot, sterilized jars using a wide-mouth funnel, filling to within ½ inch of tops. Run a clean wooden chopstick around insides of jars to remove any air bubbles; add more chutney if necessary to bring level to ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Turn off heat, uncover pot, and let jars stand in cooling water for 5 minutes to help ensure a good vacuum seal.
5. 5 Transfer jars from stockpot to a folded kitchen towel or wooden cutting board to cool and let rest, several inches apart to cool completely. Press centers of lids with a finger to ensure lids do not move up or down. Any unsealed jars should be refrigerated and eaten promptly. Remove rings for storage and store in a cool, dark area. Sealed jars are shelf-stable for at least 1 year.

By Marisa McClellan

Ingredients

• ✓ yellow onion
• water
• salt
• sugar
• brown sugar
• crab and shrimp seasoning mix
• lemon pepper
• black pepper
• lemon
• orange
• lime
• garlic
• hot pepper sauce

Instructions

1. 1 Pour water into a large bowl or small bucket. If using a pot, use one that does not contain aluminum. Stir in salt, white sugar, brown sugar, seasoning mix, lemon pepper, and black pepper. Add onion, lemons, oranges, lime, garlic, and hot pepper sauce.
2. 2 Soak your salmon in this brine in the refrigerator for 12 to 36 hours.
3. 3 Smoke using your desired method (see tip below).

By Mike O

Ingredients

• ✓ yellow onion
• tomato
• tomato
• ground beef
• green bell pepper
• garlic
• white sugar
• basil
• oregano
• salt
• pepper

Instructions

1. 1 Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

By SHERIMA1

Ingredients

• ✓ yellow onion
• plum tomato
• honey
• oregano
• salt
• black pepper
• bay leaf
• water
• olive oil
• garlic
• lemon juice
• salt

Instructions

1. 1 Inspect 10 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until sauce is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place tomatoes, honey, oregano, 1 tablespoon salt, pepper, and bay leaves in a large stockpot; add water to cover. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove the cover and simmer for 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
3. 3 While tomatoes are cooking, heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in hot oil until onions are softened but not browned, about 10 minutes. Remove from heat.
4. 4 Transfer cooked tomatoes to a food mill placed over a bowl; purée in batches, separating tomato pulp and juice from tomato skins and seeds.
5. 5 Return tomato pulp and juice to the stockpot. Stir in cooked onions and garlic. Cook, uncovered and stirring occasionally to prevent scorching, over medium-high heat until sauce thickens and reduces by about half, 1 hour to 1 hour 30 minutes.
6. 6 Transfer the jars and lids from simmering water to a dry towel.
7. 7 Place 3 tablespoons lemon juice and 1 teaspoon salt into each jar. Ladle hot tomato sauce into the sterilized jars, filling to within 1/2 inch of the top. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process until the jars are fully sealed, about 45 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool dark area.

By ScandoGirl

Ingredients

• ✓ yellow onion
• green bell pepper
• red bell pepper
• olive oil
• sweet chile pepper
• scallion
• tomato
• garlic
• cilantro
• culantro
• green olive
• oregano
• caper
• olive oil
• water

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
3. 3 Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
4. 4 Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
5. 5 Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

By MKCortes Latin Goddess

Ingredients

• ✓ yellow onion
• pork chop
• cream of mushroom soup
• water
• beef bouillon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.
3. 3 Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.
4. 4 Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

By CANDYLOTUS

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
• olive oil
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Gather all ingredients. Adjust the oven rack to the lowest position; preheat the oven to 425 degrees F (220 degrees C).
2. 2 Peel onions and cut in half.
3. 3 Toss onion halves with oil and season generously with salt and pepper.
4. 4 Place onions, cut-sides down, on a rimmed baking sheet.
5. 5 Roast in the preheated oven until onions are tender and the cut surfaces are golden brown, 25 to 30 minutes.
6. 6 Remove from the oven and adjust seasonings if necessary. Drizzle with balsamic vinegar to serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ yellow onion
• baking potato
• olive oil
• cheddar cheese
• bacon

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Brush potatoes gently with 1 teaspoon oil; place into the air fryer basket and cook for 10 minutes. Brush potatoes with 1 more teaspoon oil; continue cooking for 10 minutes. Coat with the remaining 1 teaspoon oil and cook until tender, about 10 more minutes.
3. 3 Cut cooked potatoes in half. Spoon the insides into a bowl; add 1/4 cup Cheddar and mix well.
4. 4 Cook onion and bacon in a skillet over medium-high heat, turning occasionally, until bacon is evenly browned, about 10 minutes.
5. 5 Mix onion and bacon into mashed potatoes. Stuff mixture into potato skins. Sprinkle remaining Cheddar on top.
6. 6 Return stuffed potatoes to the air fryer and cook until cheese is melted, about 6 minutes.

By GourmetGirl

Ingredients

• ✓ yellow onion
• yellow summer squash
• egg
• sour cream
• cracker
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash and onion, cover, and steam until squash is tender and easily mashed with a fork, 10 to 15 minutes.
3. 3 Whisk egg and sour cream together in the prepared casserole dish; add squash, onions, 2/3 of the crackers, and 2/3 of the Cheddar cheese. Stir with a fork.
4. 4 Cover the squash mixture with remaining Cheddar cheese and crackers.
5. 5 Bake in the preheated oven until hot and bubbly and topping is golden brown, about 30 minutes.

By Northerngirl

Ingredients

• ✓ yellow onion
• ground beef
• garlic
• paprika
• black pepper
• seasoned salt
• tomato sauce
• tomato paste
• water
• elbow macaroni

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Season beef with paprika, black pepper, and seasoned salt. Stir tomato sauce and tomato paste into the beef mixture until smooth. Pour water over the beef; add macaroni and stir.
3. 3 Bring the liquid to a boil, reduce heat to medium-low, and simmer mixture, adding water as needed to maintain your desired consistency, until the macaroni is tender yet firm to the bit, about 20 minutes. Adjust seasoning before serving.

By Kelly Nagy Cramer

Ingredients

• ✓ yellow onion
• butter
• red onion
• shallot
• garlic
• tomato
• carrot
• mushroom
• beef broth
• merlot wine

Instructions

1. 1 Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
2. 2 Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

By Randy

Ingredients

• ✓ yellow onion
• sirloin tip
• cream of mushroom soup
• milk
• red wine
• beef with onion soup mix
• egg noodle

Instructions

1. 1 Heat a large skillet over medium-high heat. Saute beef sirloin tips with onion in the hot skillet until beef is browned, about 5 minutes.
2. 2 Stir cream of mushroom soup, milk, red wine, and beef with onion soup mix together in a bowl, pour into the skillet, and stir to coat beef in the soup mixture; bring to a simmer, reduce heat to low, place a cover on the skillet, and cook until the beef tips are tender, about 2 hours.
3. 3 Reduce heat to lowest setting and continue cooking until the beef pulls apart easily with a fork, at least 4 hours more.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
5. 5 Ladle beef tips mixture over egg noodles.

By Candi Riccardelli

Ingredients

• ✓ yellow onion
• chicken stock
• olive oil
• salt
• pepper
• rosemary
• heavy cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur.
3. 3 Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

By rowdy

Ingredients

• ✓ yellow onion
• tomato
• jalapeno pepper
• cilantro
• lemon juice
• salt

Instructions

1. 1 Pour 1 can of tomatoes into a blender; add jalapeño pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let salsa rest for 1/2 hour before serving to allow flavors to blend.

By KELLYDP

Ingredients

• ✓ yellow onion
• baby red potato
• bell pepper
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place potatoes, onion, and bell pepper into a large bowl. Add olive oil, garlic powder, salt, and pepper; mix well. Transfer to the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes.
4. 4 Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

By Plant Based Life

Ingredients

• ✓ yellow onion
• potato
• celery
• carrot
• beef roast
• beef bouillon
• water

Instructions

1. 1 Gather ingredients.
2. 2 Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 bouillon cubes randomly on top of the roast and pour in 1/2 cup water.
3. 3 Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
4. 4 Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast.

By Jennifer Miles

Ingredients

• ✓ yellow onion
• olive oil
• butter
• garlic
• red cooking wine
• tomato
• basil
• tomato paste
• paprika
• sugar
• cayenne pepper
• salt

Instructions

1. 1 Place olive oil, butter, and garlic in a large pot; turn heat to high until garlic begins to sizzle, about 2 minutes. Turn heat down to medium; stir in onions and cook and stir until onions are translucent, 2 to 3 minutes. Pour wine over onion mixture; simmer until wine is partially evaporated, about 10 minutes.
2. 2 Place tomatoes and basil in the bowl of a food processor; pulse to blend until tomatoes are chunky. Pour tomatoes into onion mixture; cook, stirring about every 5 minutes, until sauce darkens to a deep red color, about 40 minutes. Turn off heat.
3. 3 Working in batches, pour the sauce into a food processor and blend until smooth. Stir tomato paste, smoked paprika, sugar, and cayenne pepper into tomato mixture; season to taste with salt.

By Patrick Lavigne

Ingredients

• ✓ yellow onion
• olive oil
• beef loin tri-tip roast
• water
• beef bouillon
• garlic
• adobo seasoning

Instructions

1. 1 Coat the inside of a slow cooker with about 1 tablespoon oil.
2. 2 Heat remaining oil in a large skillet over medium-high heat. Add roast and sear until browned, about 5 minutes per side. Cook and stir onion in the hot skillet during the last 5 minutes. Transfer roast to the slow cooker, reserving onion in the skillet.
3. 3 Pour water into the skillet. Add bouillon, garlic, and adobo seasoning; cook and stir until onion is tender, about 5 minutes. Pour mixture over roast.
4. 4 Cover and cook on High until roast is firm and reddish-pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read 140 degrees F (54 degrees C) for medium.

By MYBADA

Ingredients

• ✓ yellow onion
• butter
• olive oil
• garlic
• english cucumber
• zucchini
• vegetable broth

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter and oil in a large saucepan over medium-high heat until butter melts.
3. 3 Add onion and garlic; sauté until translucent, 3 to 5 minutes.
4. 4 Add cucumbers and zucchini; cook and stir until softened, 2 to 3 minutes.
5. 5 Add broth and bring to a boil. Reduce the heat to medium-low and simmer until vegetables are tender, 20 to 25 minutes.
6. 6 Purée soup with an immersion blender until smooth.

By virgi

Ingredients

• ✓ yellow onion
• olive oil
• brown sugar
• red swiss chard
• kalamata olive
• caper
• sea salt
• black pepper
• lemon

Instructions

1. 1 In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
2. 2 When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

By Syd

Ingredients

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

Instructions

1. 1 Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
2. 2 Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
3. 3 Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

By Brian

Ingredients

• ✓ yellow onion
• jerk seasoning
• salt
• black pepper
• olive oil
• pork chop
• lime

Instructions

1. 1 Combine jerk seasoning, salt, and black pepper in a small bowl; set rub aside.
2. 2 Heat oil in a large skillet over medium heat; add about 1 tablespoon jerk rub. Add onion; cook and stir until soft, about 3 minutes.
3. 3 Meanwhile, sprinkle 1/2 remaining jerk rub onto one side of each pork chop. Poke 4 or 5 holes into each chop, using the tip of a knife; drizzle 1/2 lime juice over top. Place chops, seasoned-sides down, into the hot skillet.
4. 4 Cook until brown, 5 to 7 minutes. While chops cook, sprinkle remaining jerk rub onto top sides of chops; poke 4 or 5 holes into each chop using the tip of a knife. Drizzle remaining lime juice over top. Flip chops; cook until brown and no longer pink in centers, 5 to 7 minutes more. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

By kesparza22

Ingredients

• ✓ yellow onion
• cream of celery soup
• beef stew seasoning mix
• beef chuck roast
• beef broth
• baby bella mushroom
• red potato
• baby carrot

Instructions

1. 1 Combine soup and stew seasoning in a small bowl until a creamy paste forms.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add chuck roast; cook until juices start to render and outside is browned, about 5 minutes per side. Add soup paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 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 the lid. Add potatoes and carrots. Close and lock the lid. Return cooker to high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Strain remaining liquid through a sieve into a separate bowl. Whisk liquid until well combined and emulsified, about 1 minute.
5. 5 Serve shredded roast on top of vegetables; pour gravy over top.

By Heather Dunn

Ingredients

• ✓ yellow onion
• cream of mushroom soup
• brown gravy mix
• country gravy mix
• vegetable dip mix
• water
• beef tri-tip roast
• baby carrot

Instructions

1. 1 Mix cream of mushroom soup with the gravy and dip mixes in a bowl until no clumps remain. Add water slowly until desired consistency is reached: thicker for gravy and thinner for faster cooking.
2. 2 Place roast in a slow cooker and pour the soup mixture on top. Add onions and baby carrots. Cook on Low until beef is tender, about 7 hours.

By KaraMia

Ingredients

• ✓ yellow onion
• butternut squash
• blue cheese
• bread crumb
• olive oil
• thyme
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss squash, blue cheese, ½ cup bread crumbs, onion, olive oil, and thyme together in a bowl; season with sea salt and black pepper. Transfer squash mixture to a large baking dish; sprinkle with remaining ¼ cup bread crumbs.
3. 3 Bake in the preheated oven until top is lightly browned, 35 to 40 minutes.

By Too Hot Tamale

Ingredients

• ✓ yellow onion
• olive oil
• carrot
• chicken broth
• crystallized ginger
• cinnamon
• orange juice
• half-and-half
• chive

Instructions

1. 1 In a large pot, saute onions in olive oil until soft. Add carrots, broth, ginger and cinnamon. Simmer until carrots are thoroughly cooked, 30-40 minutes. Transfer to a blender or food processor and process until smooth. Stir in juice and half-and-half. Serve warm or chilled, garnished with snippets of chives.

By USA WEEKEND columnist Jean Carper