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Mrs. Wheelbarrow's Pickled Green Onions
Appetizer European

Mrs. Wheelbarrow's Pickled Green Onions

4.6

Prep
25 min
Cook
25 min
Total
40730 min

Instructions

  1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
  2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
  3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
  4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
  5. 5 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 15 minutes.
  6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
  7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Avocado and Tuna Tapas
Appetizer European

Avocado and Tuna Tapas

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl.
  3. 3 Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture.
  4. 4 Garnish with reserved green onions and a dash of black pepper before serving.

By La Cocina de Redondita

Spanish Omelette
Appetizer European

Spanish Omelette

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.
  3. 3 Whisk eggs in a bowl; season with salt and pepper.
  4. 4 Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.
  5. 5 Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.
  6. 6 Serve warm, garnished with tomato and green onion.

By PATTY5

Sausage-Stuffed Piquillo Peppers
Appetizer European

Sausage-Stuffed Piquillo Peppers

4.7

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
  2. 2 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
  3. 3 Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
  4. 4 Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

By John Mitzewich

Irish Beer Cheese Puffs
Appetizer European

Irish Beer Cheese Puffs

4.8

Prep
25 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  2. 2 Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
  3. 3 Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
  4. 4 Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
  5. 5 Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
  6. 6 Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
  7. 7 Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
  8. 8 Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
  9. 9 Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
  10. 10 Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
  11. 11 Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
  12. 12 Serve cheese puffs with spread.

By John Mitzewich

Chef John's Gazpacho
Appetizer European

Chef John's Gazpacho

4.8

Prep
45 min
Cook
Total
165 min

Instructions

  1. 1 Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeño, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.
  2. 2 Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and purée until smooth.
  3. 3 Pour puréed mixture through a strainer into the tomato-cucumber mixture; stir to combine.
  4. 4 Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and purée until smooth. Return puréed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in the refrigerator for 2 hours.
  5. 5 Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

By John Mitzewich

Bacon Wrapped Stuffed Mushrooms
Appetizer

Bacon Wrapped Stuffed Mushrooms

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
  3. 3 Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

By Jaida

Chive and Onion Yogurt and Cream Cheese Spread
Appetizer

Chive and Onion Yogurt and Cream Cheese Spread

4.6

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 In the container of a food processor, combine green onions, fresh chives, dried chives, onion powder, cream cheese, and yogurt. Pulse until blended, but onions and chives should be in chunks. Transfer to a container, and refrigerate for 8 hours to overnight before serving.

By Tiga

Potato Skins
Appetizer

Potato Skins

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
  3. 3 Lower oven temperature to 350 degrees F (175 degrees C).
  4. 4 Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
  5. 5 Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
  6. 6 Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.

By Kathleen

Tortilla Pinwheels
Appetizer

Tortilla Pinwheels

4.5

Prep
130 min
Cook
Total
135 min

Instructions

  1. 1 Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
  2. 2 Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

By jhibbard

Lindy's Bacon and Onion Cheese Spread
Appetizer

Lindy's Bacon and Onion Cheese Spread

4.8

Prep
15 min
Cook
10 min
Total
565 min

Instructions

  1. 1 Cook the bacon in a large, deep skillet over medium-high heat, until evenly browned and crispy, about 10 minutes; drain on a paper towel-lined plate. Crumble once cool to the touch.
  2. 2 Beat the cream cheese and mayonnaise together in a bowl until light and fluffy. Add the Parmesan cheese, most of the crumbled bacon, and most of the green onion into the cream cheese mixture, reserving just enough bacon and green onion for garnish; stir until all ingredients are evenly incorporated. Chill in refrigerator until slightly firm, 1 to 2 hours; shape the mixture into a ball and roll in the reserved bacon and green onions. Return to refrigerator until set, 8 hours or overnight.

By Lindy Lessard

Cheesy Pull-Apart Bread
Appetizer

Cheesy Pull-Apart Bread

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
  3. 3 Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
  4. 4 Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.

By Yoly

Beefy Cheese Dip
Appetizer

Beefy Cheese Dip

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
  2. 2 While the meat is cooking, combine processed cheese, salsa, and green onions in another large skillet over low heat. Stir constantly until cheese melts.
  3. 3 Stir meat into the melted cheese mixture until incorporated. Simmer, uncovered, for a few more minutes or until ready to serve.

By Stephanie S

Ham Roll Ups
Appetizer American

Ham Roll Ups

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix cream cheese and Cheddar cheese in a microwave-safe bowl. Microwave on high heat, stirring frequently, until melted and smooth, about 45 seconds.
  2. 2 Lay ham slices flat; spread cheese mixture on top. Place one green onion parallel to one edge of each ham slice. Tightly roll ham slices into thin logs around green onions.
  3. 3 Slice the logs into 1/4- to 1/3-inch wide rings. Arrange roll ups flat on a large serving platter. Cover and chill until serving.

By Julie

Olive Cheese Melts
Appetizer

Olive Cheese Melts

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
  3. 3 Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
  4. 4 Bake at 400 degrees F (200 degrees C) for 10 minutes.

By Kim McLarty

Creamy Dill Dip II
Appetizer

Creamy Dill Dip II

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.

By LiquidFrequency

Warm Crab Dip II
Appetizer

Warm Crab Dip II

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium baking dish, mash the cream cheese with a fork. Blend in the mayonnaise, Worcestershire sauce, lemon juice and green onion.
  3. 3 Rinse the crab meat and remove any pieces of shell. Flake the crab meat and mix it into the cream cheese mixture.
  4. 4 Bake 15 to 20 minutes in the preheated oven. Serve warm.

By Penny

Smoky Salmon Spread
Appetizer

Smoky Salmon Spread

3.8

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

By Sue Cowen

Cherry Tomato Bites
Appetizer

Cherry Tomato Bites

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
  2. 2 Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

By mamaG

Savory Cream Cheese and Pineapple Party Dip
Appetizer

Savory Cream Cheese and Pineapple Party Dip

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine cream cheese, crushed pineapple, pecans. bell pepper, most of the green onion, and salt in a bowl, reserving some of the green onion tops for garnish.
  2. 2 Serve immediately if desired with reserved green onions sprinkled over, or cover with plastic wrap and refrigerate until ready to serve.

By Bibi