Type what you have

Ingredients

• ✓ yellow onion
• vegetable oil
• firm tofu
• panang curry paste
• coconut milk
• vegetable broth
• potato
• string bean

Instructions

1. 1 Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden, 5 to 7 minutes. Remove from heat.
2. 2 While tofu is frying, heat remaining oil in a separate pan over medium heat. Saute onion until soft, 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes, reduce heat, and simmer, covering the pot loosely, until potatoes are halfway cooked, about 10 minutes.
3. 3 Stir in beans and continue to simmer until potatoes are almost soft, about 5 minutes more. Stir in tofu and heat through, about 5 minutes. Serve in individual bowls.

By rachel

Ingredients

• ✓ yellow onion
• vegetable oil
• ginger
• catfish fillet
• fish sauce
• soy sauce
• oyster sauce
• red bell pepper
• green onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
2. 2 Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

By Lynda Q

Ingredients

• ✓ yellow onion
• butter
• yellow curry paste
• coconut milk
• olive oil
• garlic
• chicken breast
• chicken soup base
• cashew
• water
• jasmine rice

Instructions

1. 1 Gently melt butter in a large skillet over low heat. Add curry paste; cook and stir for 2 to 3 minutes. Stir in coconut milk and bring to a simmer.
2. 2 Heat olive oil in a separate skillet over medium heat; stir in onion and garlic. Saute until onion has softened and turned translucent, about 5 minutes. Add chicken and chicken base and cook for 4 to 5 minutes.
3. 3 Transfer chicken mixture into the coconut-curry sauce. Cover and simmer, stirring occasionally, for 30 minutes.
4. 4 Meanwhile, combine water and rice in a saucepan. Cover and bring to a boil. Reduce heat to low and simmer until all water has been absorbed, about 9 minutes. Turn off the heat and let rice sit, covered, for 10 to 15 minutes. Uncover and fluff with a fork.
5. 5 Serve chicken curry over rice. Garnish with cashews just before serving.

By RyWild

Ingredients

• ✓ yellow onion
• olive oil
• soy sauce
• garlic
• ground turkey
• soy sauce
• rice vinegar
• brown sugar
• sesame oil
• red pepper flakes
• ginger
• lettuce

Instructions

1. 1 Heat olive oil in a pan over medium-high heat. Add onion and soy sauce; cook until tender, about 5 minutes. Stir in garlic; cook until fragrant, about 1 minute. Add turkey and cook, breaking into smaller pieces, until no longer pink, about 5 minutes.
2. 2 Make the sauce by whisking soy sauce, rice vinegar, brown sugar, sesame oil, red pepper flakes, and ginger together in a small bowl. Pour over turkey mixture and simmer until slightly reduced, 2 to 3 minutes.

By Pat J

Ingredients

• ✓ yellow onion
• chicken thigh
• soy sauce
• oil
• all-purpose flour
• cornstarch
• black pepper
• white sugar
• water
• white vinegar
• pineapple chunk
• green bell pepper

Instructions

1. 1 Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Heat oil in a large wok to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
5. 5 Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
6. 6 Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
7. 7 Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

By Malia Brinkley

Ingredients

• ✓ yellow onion
• chicken
• carrot
• celery
• salt
• pepper
• green bean
• bean sprout
• lumpia wrapper
• egg
• vegetable oil
• soy sauce
• rice vinegar
• garlic

Instructions

1. 1 Put the chicken in a small stockpot, cover with water and add the carrots, celery, and onion. Bring to a boil, then reduce to a simmer. Cook for about 1 hour and 15 minutes or until the chicken is cooked and starting to fall from the bone.
2. 2 Remove the chicken from the pot; set aside to cool. When the chicken is cool enough to handle, pull the meat from the bones. Put bones and skin back into the stockpot. Turn the heat up and bring the liquid back to a boil. Cook until the liquid is reduced by half, 10 to 15 minutes.
3. 3 Strain out the bones and vegetables, and put the liquid back into the pot and season with salt and pepper.
4. 4 Add the beans and bean sprouts to the stock and simmer until beans are tender, about 8 minutes. Add the pulled chicken meat to the stock and mix well. Remove from heat and strain the chicken and vegetable filling until dry. Let cool completely before making the lumpia, at least 15 minutes.
5. 5 Place 1 wrapper on the table or cutting board and put 1/4 cup of the chicken filling in the lower quarter of the wrapper. Fold the wrapper over the filling, then roll over once. Fold in the ends to seal in the filling, then continue folding over until almost to the top. Brush the edge of the wrapper with egg, fold over, and seal. Continue making the lumpia until the filling is used up.
6. 6 Heat about 1 1/2 inches of vegetable or canola oil to 350 degrees F in a medium-sized, deep-sided sauce pan. Place the lumpia in the hot oil a few at a time, turning each one until they are golden brown. Remove from the oil and place onto paper towels to remove excess oil.
7. 7 Mix soy sauce, vinegar, and garlic together. Serve lumpia with the dipping sauce.

By Chateau Ste Michelle

Ingredients

• ✓ yellow onion
• chicken thigh
• garlic
• ginger
• turmeric
• salt
• vegetable oil
• tomato
• shrimp paste
• tamarind paste
• chile powder
• chicken stock
• sugar
• young green jackfruit
• curry powder

Instructions

1. 1 Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
2. 2 Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
3. 3 Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

By Brittney Tun

Ingredients

• ✓ yellow onion
• chickpea
• water
• onion
• salt
• olive oil
• ginger
• black pepper
• garlic
• turmeric
• cumin
• red pepper flake
• chickpea cooking water
• coconut milk
• dairy-free yogurt
• cilantro

Instructions

1. 1 Rinse chickpeas under cold running water. Place in a bowl and cover with at least 4 cups of cold water. Soak for 12 to 24 hours.
2. 2 Drain chickpeas and place in a large pot. Pour in enough water to cover chickpeas by 2 inches. Add halved onion and bring to a rolling boil over medium-high heat. Reduce heat to a high simmer. Cook for a few minutes until a foam forms at the top. Skim off the foam and cook, covered, until chickpeas are soft, 40 to 60 minutes.
3. 3 Remove from heat, season with salt, and set aside. Do not drain so chickpeas don't dry out.
4. 4 Heat oil in a large pot over medium heat. Add chopped onion and ginger. Season with salt and pepper and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Stir in turmeric, cumin, and red pepper flakes.
5. 5 Drain chickpeas, reserving 2 cups of the cooking liquid. Add drained chickpeas to the sauteed onion mixture and stir until well coated with the spices. Cook until chickpeas are a little bit crisp, stirring occasionally, 8 to 10 minutes.
6. 6 Add 2 cups of chickpea cooking liquid and coconut milk to the pot. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Cook, uncovered, stirring occasionally, until curry has thickened to your desired consistency and flavors have started to come together, 40 to 60 minutes. Taste and season with salt and pepper.
7. 7 Divide curry amongst bowls and top with yogurt and cilantro.

By Barbara Sauermann

Ingredients

• ✓ yellow onion
• thai basil
• green onion
• tomato
• red bell pepper
• soy sauce
• oyster sauce
• garlic
• vegetable oil
• water
• rice noodle
• chicken breast
• black pepper
• red pepper flake
• palm sugar
• lime
• fish sauce
• rice vinegar

Instructions

1. 1 Whisk together rice vinegar, fish sauce, lime juice, palm sugar, red pepper flakes, and black pepper in a large bowl.
2. 2 Marinate chicken into rice vinegar mixture; set aside while preparing remaining ingredients.
3. 3 Separate rice noodles in warm water, about 5 minutes; drain.
4. 4 Heat the vegetable oil in a large skillet or wok over medium heat. Cook and stir the garlic and onion in the hot oil until the onion is soft and translucent, about 5 minutes.
5. 5 Increase heat to medium-high. Stir chicken and marinade into onion mixture; cook and stir until chicken is no longer pink in the center and sauce begins to thicken, 7 to 10 minutes.
6. 6 Stir rice noodles, oyster sauce, soy sauce, red bell pepper, tomatoes, green onion, and basil leaves into the chicken mixture; cook and stir until sauce is evenly distributed and noodles are tender, 5 minutes more.

By the apprentice

Ingredients

• ✓ yellow onion
• portobello mushroom
• chicken
• garlic salt
• black pepper
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread the chopped onion and mushrooms evenly in the bottom of a 9x13 inch baking dish. Arrange chicken pieces over the vegetables, skin side up. Squeeze lemon juice over the chicken pieces, and season with garlic salt and pepper.
3. 3 Bake chicken uncovered for 20 minutes in the preheated oven. Carefully turn the pieces over, and continue cooking 15 minutes more.
4. 4 Set oven to broil. Cook chicken for 5 minutes, or until chicken skin is crisp.

By Gary

Ingredients

• ✓ yellow onion
• bacon
• russet potato
• garlic pepper seasoning

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

By MUZIKGUY1

Ingredients

• ✓ yellow onion
• butter
• chicken breast
• gouda cheese
• seasoned coating mix

Instructions

1. 1 Melt butter in a skillet over medium-low heat. Add onions and saute until golden brown, stirring frequently. Continue cooking over medium-low heat until onions turn deeper brown, 35 to 45 minutes. If they start to burn, reduce heat. When completely caramelized, remove skillet from heat.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
3. 3 Cut a pocket into the side of each chicken breast. Evenly stuff pockets with 1 or 2 slices of Gouda cheese (depending on size of breast) and 1 tablespoon caramelized onions.
4. 4 Place seasoned coating mix in a shallow dish. Evenly dip each chicken breast in coating mix and place on prepared baking sheet.
5. 5 Bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By CountryGirlGourmet

Ingredients

• ✓ yellow onion
• canola oil
• fig
• goat cheese
• cracker

Instructions

1. 1 Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
2. 2 While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
3. 3 Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

By ServingsofYum

Ingredients

• ✓ yellow onion
• cooking oil
• salt
• flour
• chicken stock
• butter

Instructions

1. 1 Heat oil in a skillet over medium heat; stir in onions and salt. Cook and stir until onions have softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onions are very tender and dark brown, about 40 minutes more.
2. 2 Add quick-mixing flour; mix well and allow it to brown slightly in the pan for 1 to 2 minutes. Pour chicken stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Maintain a simmer and cook until sauce has reduced and thickened enough that it will coat the back of a spoon.
3. 3 Add butter; mix well. Transfer gravy to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until there are no chunks of onion left.

By Christopher Stolworthy

Ingredients

• ✓ yellow onion
• spinach
• cottage cheese
• chicken breast
• cajun seasoning
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
3. 3 Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
4. 4 Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

By Loretta

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
• bottom round roast
• salt
• black pepper
• garlic powder
• water
• flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim excess fat from roast, leaving about 1/4 inch fat. Liberally season all sides with salt, pepper, and garlic powder. Place roast, fat-side up, in a Dutch oven. Place onions on and around the roast.
3. 3 Cover and bake until aromatic, about 1 1/2 hours. Reduce heat to 350 degrees F (175 degrees C) and continue to bake, turning the meat every 30 minutes and keeping covered, until roast is browned and cooked through, about 3 hours more. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C).
4. 4 Check tenderness of roast with a fork; if not tender enough, add additional cook time in 30-minute increments until meat easily falls apart.
5. 5 Remove from the oven and transfer roast to a cutting board. Tent with foil and let rest for at least 20 minutes.
6. 6 Meanwhile, whisk water and flour together in a small bowl.
7. 7 Place the Dutch oven, uncovered, on the stovetop over medium heat. Smash the remaining onion pieces and stir, being careful not to let the gravy burn. Slowly add water-flour mixture, whisking until cooked through and desired thickness is achieved.
8. 8 Slice roast and serve alongside gravy.

By Abbie Persichetti

Ingredients

• ✓ yellow onion
• ground beef
• brown sugar
• cajun seasoning
• garlic powder
• steak sauce
• bread crumb

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 In a medium bowl, mix ground chuck, onion, brown sugar, Cajun seasoning, garlic powder, steak sauce, and bread crumbs. Form the mixture into 4 burger patties.
3. 3 On the prepared grill, cook the burgers, 3 to 5 minutes on each side, or to desired doneness.

By Unachica

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
• water
• white vinegar
• egg
• olive oil

Instructions

1. 1 Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.
2. 2 Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.
3. 3 Transfer eggs to a wire rack to dry, about 15 minutes.
4. 4 Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.

By smgormas

Ingredients

• ✓ yellow onion
• beef hot dog
• butter
• pretzel crisp
• sauerkraut
• brown mustard

Instructions

1. 1 Bring a small saucepan of water to a boil over high. Add hot dogs; reduce heat to medium-low and simmer 5 minutes. Remove from heat.
2. 2 Melt butter in a small skillet over medium heat. Add onions and saute until onions are soft and have started to brown, about 5 minutes.
3. 3 Drain hot dogs. Slice each into 8 rounds.
4. 4 Arrange Snack Factory® Pretzel Crisps® on a serving platter. Top with about a teaspoon sauerkraut and a hot dog round. Drizzle with mustard and top with grilled onions.

By Soup Loving Nicole

Ingredients

• ✓ yellow onion
• spaghetti
• butter
• celery
• garlic
• soy sauce
• white sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Melt butter in a skillet over medium heat. Add celery and onion and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 1 minute, being careful it doesn't burn.
3. 3 Mix soy sauce and sugar together in a small bowl; stir in to the vegetable mixture. Immediately add drained spaghetti and cook until heated through, 2 to 3 minutes. Serve hot.

By FrankandTina Holmes

Ingredients

• ✓ yellow onion
• olive oil
• garlic
• broccoli
• broccoli
• potato
• celery root
• chicken stock

Instructions

1. 1 Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
2. 2 Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
3. 3 Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

By JoCanadian

Ingredients

• ✓ yellow onion
• ✓ yellow onion
• chicken broth
• garlic
• tomato
• jalapeno pepper
• oregano
• chicken
• lime
• corn tortilla

Instructions

1. 1 In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
2. 2 Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
3. 3 Place toasted tortilla strips in each bowl and pour soup over strips.

By Joelene Craver

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart baking dish.
2. 2 Melt 1/4 cup butter in a saucepan over medium heat. Cook and stir squash and onion in hot butter until tender, 10 to 15 minutes. Drain and cool vegetables.
3. 3 Whisk sour cream and egg together in a large bowl. Add squash mixture, Cheddar cheese, and 1/2 of the crushed buttery round crackers; stir to combine and pour into prepared baking dish.
4. 4 Stir remaining buttery round crackers and melted butter together in a bowl; spread over the top of squash mixture and gently pat down.
5. 5 Bake in the preheated oven until crackers are lightly browned, about 20 minutes.

By Sylvia Roland

Ingredients

• ✓ yellow onion
• butter
• vegetable oil
• garlic
• lemon juice
• salt
• paprika
• ginger
• chicken breast

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine butter, vegetable oil, onion, garlic, lemon juice, salt, paprika, and ginger in a small saucepan over medium heat. Stir until butter is completely melted, about 3 minutes. Reduce heat to low and simmer until onion is translucent, 5 to 7 minutes.
3. 3 Place chicken in a baking dish and baste with the butter sauce.
4. 4 Broil in the preheated oven, basting and turning every 10 minutes, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Lane Baysden

Ingredients

• ✓ yellow onion
• butter
• russet potato
• green bell pepper
• red bell pepper
• olive oil
• salt
• paprika
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a rimmed sheet pan and place in the oven to preheat.
2. 2 Combine potatoes, onions, and bell peppers in a bowl and toss with oil, salt, paprika, and black pepper. Pour mixture onto the preheated sheet pan.
3. 3 Bake in the preheated oven until potatoes are golden and vegetables are soft, 50 to 70 minutes.

By AlexaS

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
• water
• white rice
• bacon
• egg
• pea
• green onion
• soy sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in the skillet.
3. 3 Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

By Anna J