Type what you have

Ingredients

• ✓ green onion
• bulgur
• tomato
• cucumber
• garlic
• parsley
• mint
• salt
• lemon juice
• olive oil

Instructions

1. 1 Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
2. 2 In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

By Katherine Denning

Ingredients

• ✓ green onion
• water
• quinoa
• salt
• olive oil
• salt
• lemon juice
• tomato
• cucumber
• carrot
• parsley

Instructions

1. 1 Bring water to a boil in a medium saucepan; add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. 2 Meanwhile, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley in a large bowl; stir in cooled quinoa.

By SYNEVA B

Ingredients

• ✓ green onion
• bulgur
• water
• olive oil
• lemon juice
• parsley
• mint
• tomato
• cucumber
• salt
• black pepper

Instructions

1. 1 Combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
2. 2 Add oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber; toss to combine. Season to taste with salt and black pepper. Cover, and refrigerate for at least 1 hour.

By jen

Ingredients

• ✓ green onion
• pita
• mint
• flat-leaf parsley
• arugula
• purslane
• cucumber
• green bell pepper
• tomato
• romaine lettuce
• black pepper
• salt
• sumac
• garlic
• lemon juice
• cornstarch
• water

Instructions

1. 1 Make dressing: Stir together water and cornstarch in a small saucepan over medium-high heat until thickened. Remove from heat and mix in lemon juice, garlic, sumac, salt, and pepper. Refrigerate until ready to use.
2. 2 Assemble salad: Combine lettuce, tomatoes, bell pepper, cucumber, purslane, green onions, arugula, parsley, and mint in a large serving bowl. Toss with dressing and serve with toasted pita.

By George

Ingredients

• ✓ green onion
• bacon
• lettuce

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on paper towels and crumble; set aside.
2. 2 Add green onions to bacon grease; cook and stir until onions reach desired tenderness, about 1 minute. Pour onions and bacon grease over lettuce; toss lightly. Top with crumbled bacon and serve.

By shann

Ingredients

• ✓ green onion
• linguini pasta
• butter
• cashew
• teriyaki sauce
• ginger

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place linguini in the pot, cook 9 to 11 minutes, until al dente, and drain.
2. 2 Melt the butter in a large pot over medium heat, and saute the cashews 5 minutes, until lightly browned. Mix in the cooked linguini, teriyaki sauce, ginger, and green onion, and continue to cook and stir until heated through.

By Mark Farley

Ingredients

• ✓ green onion
• mayonnaise
• anchovy
• parsley
• chive
• tarragon vinegar
• tarragon

Instructions

1. 1 Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
2. 2 Refrigerate until ready to serve and pour over favorite salad or greens.

By Jackie

Ingredients

• ✓ green onion
• napa cabbage
• butter
• ramen noodle
• almond
• sesame seed
• vegetable oil
• white sugar
• cider vinegar
• soy sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Finely shred cabbage; do not chop. Combine green onions and cabbage in a large bowl. Cover and refrigerate until ready to serve.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Make the crunchy topping: Melt butter in a pot. Stir ramen noodles, almonds, and sesame seeds into the pot with melted butter.
4. 4 Spoon the mixture onto a baking sheet and bake the crunchies in the preheated oven, turning often to make sure they do not burn, for 5 to 7 minutes. When they are browned remove them from the oven.
5. 5 Make the dressing: Heat oil, sugar, vinegar, and soy sauce together in a small saucepan. Bring the dressing to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
6. 6 Toss together cabbage with crunchy topping and dressing immediately before serving. Serve right away or the crunchies will get soggy.
7. 7 Enjoy!

By Carol

Ingredients

• ✓ green onion
• olive oil
• basmati rice
• garlic
• chicken broth
• lime juice
• salt
• cilantro
• corn
• lime

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
2. 2 Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

By Leanne Kramer Chesshir

Ingredients

• ✓ green onion
• soy sauce
• cayenne pepper
• vegetable oil
• potato
• red bell pepper
• sesame seed

Instructions

1. 1 Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

By Chicken_Livers_Stink

Ingredients

• ✓ green onion
• ✓ green onion
• russet potato
• sour cream
• processed cheese
• cheddar cheese
• garlic powder
• seasoned salt
• black pepper

Instructions

1. 1 Poke potatoes all over with the tines of a fork.
2. 2 Working in batches if necessary, microwave potatoes on high, turning halfway through for more even cooking, about 4 minutes per potato. Potatoes are done when they can be easily poked with a fork.
3. 3 Remove potatoes from the microwave and cut in half lengthwise. Scoop out flesh with a large spoon, leaving skins intact.
4. 4 Place flesh into a large, microwave-safe bowl. Stir in sour cream, processed cheese, 1/2 cup Cheddar cheese, 4 green onions, garlic powder, seasoned salt, and pepper until well combined. Microwave on high until heated through, 2 to 3 minutes.
5. 5 Scoop hot potato mixture back into potato skins. Garnish with remaining 1/2 cup Cheddar and 1 tablespoon green onion.

By GENELLEB

Ingredients

• ✓ green onion
• whole kernel corn
• tomato
• sweet onion
• cilantro leaves
• lime
• rice vinegar
• kosher salt

Instructions

1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Ingredients

• ✓ green onion
• long grain white rice
• water
• vegetable oil
• zucchini
• garlic
• garlic salt
• basil
• paprika
• oregano
• tomato
• cheddar cheese

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
3. 3 Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
4. 4 Bake uncovered 20 minutes, or until cheese is melted and bubbly.

By Debi Blair McGinness

Ingredients

• ✓ green onion
• bacon
• garlic
• green bean
• tomato
• basil
• oregano
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Cook bacon in a skillet over medium heat until crisp. Remove from the pan to drain on paper towels.
3. 3 Reserve the grease in the skillet and add the onions; cook and stir over medium heat until softened. Add garlic and cook for about 30 seconds more. Remove from the heat.
4. 4 In a saucepan, combine the green beans, tomatoes, basil, oregano and brown sugar.
5. 5 Crumble in the bacon and add the onion and garlic from the skillet. Warm over medium heat until heated through, 5 to 10 minutes.

By Jenna McGarvey

Ingredients

• ✓ green onion
• apple
• lemon juice
• grape
• celery
• mayonnaise
• yogurt
• apple juice
• celery seed
• watercress
• walnut

Instructions

1. 1 In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
2. 2 In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
3. 3 Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

By Barrett

Ingredients

• ✓ green onion
• mayonnaise
• thai sweet chili sauce
• chile-garlic sauce
• shrimp
• cornstarch
• vegetable oil
• lettuce

Instructions

1. 1 Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
2. 2 Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 Deep fry shrimp in batches until meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
5. 5 Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in sauce.
6. 6 Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

By Mark

Ingredients

• ✓ green onion
• potato
• bacon
• celery
• green olive
• radish
• mayonnaise
• lemon juice

Instructions

1. 1 Bring a large pot of salted water to a boil. Cut potatoes into ½-inch pieces; add to pot. Boil until tender but still firm, about 10 minutes.
2. 2 Meanwhile, cut bacon into small pieces. Cook in a large skillet over medium-high heat until crisp; drain.
3. 3 Chop celery, green onions, olives, and radishes; transfer to a large bowl. Add potatoes and bacon; stir to combine. Stir in mayonnaise and lemon juice. Refrigerate salad before serving, at least 1 hour.

By Lawrence Fay

Ingredients

• ✓ green onion
• coleslaw mix
• beef-flavored ramen noodle
• sunflower seed
• almond
• water chestnut
• canola oil
• vinegar
• white sugar

Instructions

1. 1 Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
2. 2 Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

By Allrecipes Member

Ingredients

• ✓ green onion
• cabbage
• carrot
• onion
• dill pickle
• mayonnaise
• buttermilk
• dill pickle juice
• vinegar
• yellow mustard
• white sugar
• cayenne pepper
• salt
• garlic

Instructions

1. 1 In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
2. 2 In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

By R0XY24

Ingredients

• ✓ green onion
• bacon
• butterhead lettuce
• sweet corn
• red bell pepper
• avocado
• red wine vinegar salad dressing
• blue cheese salad dressing
• honey

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Drain on paper towels; crumble.
2. 2 Combine lettuce, corn, green onions, and bell pepper in a large bowl; carefully fold in avocado.
3. 3 Whisk red wine vinegar dressing, blue cheese dressing, and honey together in a small bowl. Pour dressing over salad; toss. Top with bacon just before serving.

By Mary

Ingredients

• ✓ green onion
• beet
• potato
• carrot
• dill pickle
• vegetable oil
• champagne vinegar
• salt

Instructions

1. 1 Bring a large pot of water to a boil; add beets and cook until tender, about 30 minutes. Drain beets; cool and remove skins. Dice and place in a large bowl.
2. 2 Meanwhile, bring a separate pot of water to a boil; add potatoes and carrots and cook until tender, about 20 minutes. Drain potatoes and carrots; cool and remove skins. Dice and place vegetables in the same large bowl.
3. 3 Add diced pickles to the bowl with vegetables. Drizzle in oil and vinegar; toss to coat. Season with salt; sprinkle with green onions. Chill completely before serving.

By Allrecipes Member

Ingredients

• ✓ green onion
• water
• couscous
• feta cheese
• jalapeno pepper
• cucumber
• garlic
• mint
• basil
• cilantro
• parsley
• cumin
• cayenne pepper
• lemon

Instructions

1. 1 Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
2. 2 While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.

By vburrito

Ingredients

• ✓ green onion
• cabbage
• green pea
• peanut
• sour cream
• mayonnaise
• white vinegar
• curry powder
• ginger
• cayenne pepper

Instructions

1. 1 In a large bowl, mix the cabbage, green onions, peas, and peanuts.
2. 2 In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

By Lyn

Ingredients

• ✓ green onion
• potato
• butter
• sour cream
• cabbage
• garlic
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
2. 2 Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.

By MORGANLF

Ingredients

• ✓ green onion
• cabbage
• apple
• apple cider vinegar
• white sugar
• olive oil
• vegetable oil
• mustard
• red pepper flakes

Instructions

1. 1 Toss cabbage, apple, and onions together in a large bowl.
2. 2 Whisk vinegar, sugar, olive oil, vegetable oil, Dijon mustard, and red pepper flakes together in a saucepan over medium heat; bring dressing to a simmer. Pour hot dressing over cabbage mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate until flavors blend and slaw is cold, at least 1 hour.

By Wilhelmina

Ingredients

• ✓ green onion
• green cabbage
• pineapple
• bell pepper
• white vinegar
• mayonnaise
• sugar
• salt
• black pepper

Instructions

1. 1 Combine cabbage, pineapple, green onions, and bell pepper in a large bowl.
2. 2 Whisk vinegar, mayonnaise, sugar, salt, and black pepper together in a separate bowl; toss into cabbage mixture to coat.
3. 3 Cover bowl with plastic wrap and refrigerate before serving, at least 2 hours.

By Harmony

Ingredients

• ✓ green onion
• pinto bean
• bacon
• salt
• garlic powder
• dark lager beer
• cilantro
• tomato
• jalapeno pepper

Instructions

1. 1 Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
2. 2 Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
3. 3 Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

By CAL

Ingredients

• ✓ green onion
• watermelon
• tomato
• sweet onion
• balsamic vinegar
• olive oil
• saccharine-based sugar substitute
• salt
• black pepper

Instructions

1. 1 Place watermelon cubes, tomato, sweet onion, and green onion into a salad bowl. In a separate bowl, whisk together the balsamic vinegar, olive oil, and sweetener until the sweetener has dissolved. Pour the dressing over the salad, and lightly toss; sprinkle with salt and black pepper to taste.
2. 2 Refrigerate at least 30 minutes before serving.

By klcrfa

Ingredients

• ✓ green onion
• potato
• bacon
• white sugar
• flour
• water
• white wine vinegar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.
2. 2 While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.
3. 3 Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.
4. 4 Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

By April

Ingredients

• ✓ green onion
• cauliflower
• cheddar cheese
• egg
• panko bread crumb
• salt
• black pepper
• paprika
• olive oil

Instructions

1. 1 Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined; mixture will be very crumbly.
2. 2 Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some cauliflower mixture using an ice cream scoop; pat into a flat patty. Gently place patty in hot oil; reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.

By Elizabeth