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Dried Beef Cheese Ball
Snack American

Dried Beef Cheese Ball

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream cheese, dried beef, and green onions in a medium bowl. Mix until evenly blended.
  3. 3 Stir in Worcestershire sauce, onion salt, and MSG (if using). Mix well until smooth.
  4. 4 Form into a ball and refrigerate for at least 30 minutes before serving to firm up.
  5. 5 Just before serving, roll in bacon bits and garnish with additional green onion, if desired.

By Kristi Demanette

Easy Kine Saimin (Hawaiian Ramen)
Snack American

Easy Kine Saimin (Hawaiian Ramen)

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring 3 cups water to a boil in a pot; add eggs and boil until yolks are barely set, about 6 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Bring 2 cups water to a boil in the same pot. Add noodles and dashi. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes.
  3. 3 Divide soup and noodles between two bowls; add eggs, luncheon meat, and green onion.

By Graam Liu

Big Ray's White Bean, Kale, and Kielbasa Soup
Snack European

Big Ray's White Bean, Kale, and Kielbasa Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
  2. 2 Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
  3. 3 Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.

By bfr610

Perfect Cauliflower Fritters
Snack American

Perfect Cauliflower Fritters

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add the cauliflower and cook until tender, 5 to 10 minutes; drain and break cauliflower into small pieces. Combine cauliflower, bacon, and green onions together in a bowl. Season with salt and pepper.
  2. 2 Sift flour into a bowl. Whisk milk, egg, Parmesan cheese, and a pinch of salt into the flour until smooth. Add milk mixture to cauliflower mixture and stir until batter is evenly combined.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until golden brown on one side, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

By mumof2

Cold Corn Salsa
Snack American

Cold Corn Salsa

4.8

Prep
20 min
Cook
5 min
Total
565 min

Instructions

  1. 1 Combine black beans, corn, black-eyed peas, celery, bell pepper, and green onion in a large bowl.
  2. 2 Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Cool vinaigrette, about 1 hour.
  3. 3 Pour vinaigrette over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours to overnight. Drain excess liquid before serving.

By brujah42

Hoisin Asian Meatballs
Snack Asian

Hoisin Asian Meatballs

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
  3. 3 Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes.
  4. 4 Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended.
  5. 5 Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more.
  6. 6 Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.

By Kahiki

Jalapeno Green Onion Ale Corn Bread
Snack American

Jalapeno Green Onion Ale Corn Bread

4.5

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a loaf pan.
  2. 2 Whisk cornmeal, flour, baking powder, baking soda, and salt in a large bowl.
  3. 3 Mix buttermilk, beer, and melted butter in a separate bowl; gradually stir into the cornmeal mixture to incorporate into a batter. Add eggs and sugar to the batter; stir. Fold green onions and jalapeno pepper through the batter; pour into prepared loaf pan.
  4. 4 Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Karen Moorse

Italian Bread I
Snack Italian

Italian Bread I

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
  2. 2 Whisk together the oil, egg, and buttermilk in a small bowl.
  3. 3 In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
  4. 4 Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

By Shelley Ross

Sopa De Lima (Mexican Lime Soup)
Snack Mexican

Sopa De Lima (Mexican Lime Soup)

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Combine chicken broth, chicken breasts, red onion, garlic, oregano, salt, black pepper, and thyme in a large pot; bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board; shred into bite-sized strips and return to simmering soup.
  2. 2 Heat oil in a skillet over medium heat. Add green onions and chile pepper; cook until tender, about 5 minutes. Stir in tomatoes; continue cooking until soft, about 5 minutes. Stir green onion mixture into soup; season with salt.
  3. 3 Return soup to a simmer. Add lime juice and 1/2 a lime; cook 10 minutes. Remove pot from heat; remove and discard 1/2 lime. Stir in cilantro; top servings with tortilla chips.

By Amatre

Cajun Crab Cakes (No Breadcrumbs)
Snack American

Cajun Crab Cakes (No Breadcrumbs)

4.7

Prep
40 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
  3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
  4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
  5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
  6. 6 Shape the crab mixture into 12 small cakes.
  7. 7 Heat vegetable oil in the skillet over medium high heat.
  8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
  9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Agedashi-esque Tofu
Dinner Japanese

Agedashi-esque Tofu

4.1

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Cut tofu into 12 cubes. Place cornstarch on a plate or in a shallow bowl and dredge tofu in it, coating thoroughly.
  2. 2 Heat enough oil so that tofu will be half-way submerged. Fry tofu in hot oil for 3 to 5 minutes on each side, or until crispy. Drain on paper towels.
  3. 3 Sprinkle green onions over tofu and drizzle with hoisin sauce. Serve immediately.

By SMACPRODUCTIONS

Japanese Soup with Tofu and Mushrooms
Japanese

Japanese Soup with Tofu and Mushrooms

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Bring dashi stock to a boil in a medium saucepan; reduce heat to simmer, add mushrooms, and cook for 3 minutes.
  2. 2 Mix miso paste and soy sauce together in a small bowl; stir into stock along with tofu. Simmer for 5 minutes.
  3. 3 Serve topped with green onion.

By JOSIE

Miso Soup
Appetizer Japanese

Miso Soup

4.7

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil.
  3. 3 Reduce heat to medium and whisk in miso paste.
  4. 4 Stir in tofu.
  5. 5 Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

By Allrecipes Member

Juicy Chicken
Japanese

Juicy Chicken

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside.
  2. 2 Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer.
  3. 3 Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.

By StellaLuna17

Seaweed (Nori) Soup
Japanese

Seaweed (Nori) Soup

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Cook ground pork in a large saucepan over medium-high heat until browned. Drain off excess fat and add water. Bring to a boil, then reduce heat to medium, and simmer uncovered for 15 minutes.
  2. 2 Stir in bouillon cube to dissolve. Add water chestnuts and nori. Stir in egg and season with salt. Remove from heat and mix in green onions and sesame oil. Serve immediately.

By ROSEYCAT

Japanese Beef Rolls
Dinner Japanese

Japanese Beef Rolls

3.9

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Heat the oil in a skillet over medium heat. Add the mushrooms, cover and allow them to sweat over low heat until soft. Do not let them brown. Meanwhile, bring a large pot or skillet of water to a boil. Blanch asparagus by lowering it in a strainer into boiling water; cook just until bright green, about 30 seconds, and then transfer asparagus into ice water to stop the cooking. Set aside.
  2. 2 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a broiling pan.
  3. 3 To construct the rolls, lay the steaks out flat. If your steaks are thick, pound them to about 1/4 inch thickness. Brush soy sauce onto the surface, then place a few mushrooms, a couple of green onions and 3 asparagus spears at one end of each steak. Roll up towards the other end to enclose, and secure each bundle with a toothpick. Place the rolls seam side down on the broiling pan.
  4. 4 Roast under the preheated broiler until browned on top, about 3 minutes. Turn the rolls over and brown on the other side, 2 to 3 more minutes. Be careful not to overcook; this could burn the steaks or make the meat tough.

By Elegant Chef

Miso Soup with Shiitake Mushrooms
Dinner Japanese

Miso Soup with Shiitake Mushrooms

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat vegetable broth to a boil in a saucepan. Add mushrooms; reduce heat to low, and simmer 4 minutes.
  2. 2 Whisk miso paste and soy sauce together in a small bowl; stir into broth along with tofu and continue cooking 1 minute more. Divide soup among bowls; top with green onions to serve.

By Claudia

Spicy Tuna Rolls
Dinner Japanese

Spicy Tuna Rolls

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut off the bottom quarter of each nori sheet; reserve for another use.
  2. 2 Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
  3. 3 Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
  4. 4 Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  5. 5 Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

By ChefJackie

Authentic Japanese Scallop Soup with Ramen Noodles
Japanese

Authentic Japanese Scallop Soup with Ramen Noodles

4.1

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a medium pot of water to a boil. Add ramen and cook, breaking up noodles as they soften, until tender yet firm to the bite, about 3 minutes. Drain, rinse with cold water, and drain again. Divide noodles between two soup bowls.
  2. 2 While the ramen is cooking, bring 2 1/2 cups water to a boil in a separate pot. Stir in soy sauce, mirin, dashi powder, and rice vinegar. Reduce the heat to low and add mushrooms, green onions, and ginger; simmer until mushrooms are tender, 3 to 5 minutes. Turn off the heat and cover to keep warm.
  3. 3 Melt butter in a skillet over medium-high heat. Add scallops and cook until opaque in the middle and golden brown on the edges, about 2 minutes per side.
  4. 4 Pour 1/2 of the hot stock into each bowl over ramen, then top with scallops.

By Seth Kolloen

Steamed Clams in Butter and Sake
Dinner Japanese

Steamed Clams in Butter and Sake

4.7

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Scrub and rinse clams. Soak clams in a large bowl of cold water for 5 minutes. Drain thoroughly.
  2. 2 Heat a wok or large saucepan over high heat; quickly add sake, mirin and rice wine vinegar. Add clams; cover and cook until clams open, 3 to 4 minutes. Discard any clams that do not open.
  3. 3 Remove any scum that forms on the surface using a spoon or paper towel. Stir in butter, green onion, and soy sauce, tossing to coat clams until butter melts. Arrange clams on a serving plate; drizzle sauce over top. Serve immediately.

By Lilibeth Bernardino Hashimoto

Michelle's Chicken Yakitori
Dinner Japanese

Michelle's Chicken Yakitori

4.0

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours.
  2. 2 Thread chicken cubes and green onions onto skewers.
  3. 3 Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.

By MICHELLE0011

Beef Kushiyaki
Appetizer Japanese

Beef Kushiyaki

4.7

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 In a bowl, mix the mirin, garlic, soy sauce, monosodium glutamate, and sugar; stir to dissolve the sugar. Place the beef and green onions into the marinade, stir to coat with marinade, and allow to stand for 30 minutes. Soak bamboo skewers in water.
  2. 2 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. 3 Roll a slice of thin beef around a piece of green onion; skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers. Repeat with remaining beef, green onion, and skewers until all the beef is rolled up. Place skewers onto a broiling pan. Discard used marinade.
  4. 4 Broil until browned on both sides, about 3 to 3 1/2 minutes per side.

By Julie Moon

Authentic Miso Soup
Soup Japanese

Authentic Miso Soup

4.7

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat water in a large pot over low heat. Add kombu and cook until just simmering. Stir in bonito flakes, then remove dashi stock from the heat. Let dashi sit, uncovered, for 5 minutes. Strain and set aside.
  2. 2 Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame and stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.

By Allrecipes

Japanese Deviled Eggs
Appetizer Japanese

Japanese Deviled Eggs

4.4

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Place sesame seeds in a dry skillet over medium heat; cook and stir until lightly browned, about 3 minutes. Remove to cool on a paper towel-lined plate.
  3. 3 Cut each egg in half lengthwise; place egg yolks into a food processor with mayonnaise, soy sauce, wasabi paste, and rice vinegar. Process until smooth; add bread crumbs and green onion to yolk mixture and pulse just enough to mix evenly.
  4. 4 Arrange egg white halves on a serving platter; spoon yolk mixture into whites. Sprinkle with toasted sesame seeds.

By Mya

Japanese Agedashi Tofu
Dinner Japanese

Japanese Agedashi Tofu

4.4

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Place the block of tofu between sheets of paper towels. Set a plate on top; add a 3- to 5-pound weight to the plate. Press tofu for 15 minutes; drain and discard the accumulated liquid.
  2. 2 Meanwhile, combine water, soy sauce, mirin, and dashi in a saucepan. Bring to a boil over medium heat. Remove from heat and set aside.
  3. 3 Remove weight, plate, and paper towels. Cut tofu into 3/4-inch cubes. Place flour in a bowl and lightly coat tofu with flour.
  4. 4 Heat oil in a heavy pot and fry tofu until golden-brown, 4 to 6 minutes. Fry in batches if necessary so as not to overcrowd the pot. Place fried tofu in a serving dish and pour sauce on top. Sprinkle with green onions.

By ChefJackie

Zaru Soba
Dinner Japanese

Zaru Soba

4.5

Prep
10 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Bring a lightly salted pot of water to a boil. Add soba noodles; cook, stirring occasionally, until tender, 5 to 8 minutes. Drain. Rinse with cold water to speed up cooling process.
  2. 2 Combine dashi, soy sauce, mirin, and white sugar in a small saucepan; bring to a boil. Remove from heat and cool to room temperature, about 25 minutes.
  3. 3 Toss noodles with sesame seeds and divide among 4 serving bowls. Spoon dashi sauce over noodles. Top with green onions and nori.

By BRENNA3

Kawa Yakitori
Dinner Japanese

Kawa Yakitori

2.0

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Soak skewers in water, 30 minutes to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Combine soy sauce, mirin, green onion, sake, water, and brown sugar in a saucepan; bring to a low boil over medium-high heat. Reduce heat to low; simmer until reduced slightly, 3 to 5 minutes. Set aside tare sauce to cool.
  4. 4 Meanwhile, thread chicken skin strips onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle with salt.
  5. 5 Cook on the preheated grill until nicely browned and crispy but fat hasn't completely rendered, about 5 minutes. Flip; cook until other side is crispy, about 5 minutes more.
  6. 6 Blot skewers lightly with a paper towel before serving. Serve yakitori with cooled tare sauce on the side.

By Buckwheat Queen