Type what you have

Ingredients

• ✓ green onion
• cream cheese
• beef
• worcestershire sauce
• monosodium glutamate
• onion salt
• bacon bit

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

Ingredients

• ✓ green onion
• egg
• water
• ramen noodle
• dashi granules
• luncheon meat

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

Ingredients

• ✓ green onion
• mango
• red bell pepper
• jalapeno pepper
• cilantro
• lime juice
• lemon juice

Instructions

1. 1 Gather ingredients.
2. 2 Place mango, red bell pepper, green onion, jalapeño, cilantro, lime juice, and lemon juice in a medium bowl.
3. 3 Mix ingredients well to combine. Cover and let sit at least 30 minutes before serving.
4. 4 Serve with chips.

By IYENGAR21

Ingredients

• ✓ green onion
• kale
• olive oil
• kielbasa sausage
• chicken broth
• white bean
• salt
• black pepper
• parmesan cheese

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

Ingredients

• ✓ green onion
• cauliflower
• bacon
• salt
• black pepper
• all-purpose flour
• milk
• egg
• parmesan cheese

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

Ingredients

• ✓ green onion
• black bean
• white corn
• black-eyed pea
• celery
• red bell pepper
• sugar
• apple cider vinegar
• vegetable oil
• black pepper

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

Ingredients

• ✓ green onion
• soy sauce
• sugar
• dashi granule
• water
• silken tofu
• ginger root
• bonito flakes
• sesame seed

Instructions

1. 1 Whisk soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves.
2. 2 Place tofu on a small plate; top with ginger, green onion, and bonito shavings. Drizzle soy sauce mixture on top; sprinkle with sesame seeds.

By kyoko

Ingredients

• ✓ green onion
• ground beef
• panko bread crumb
• soy sauce
• egg
• garlic
• ginger root
• hoisin sauce
• rice vinegar
• sesame oil
• fried rice

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

Ingredients

• ✓ green onion
• cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt
• buttermilk
• beer
• butter
• egg
• white sugar
• jalapeno pepper

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

Ingredients

• ✓ green onion
• sun-dried tomato
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• rosemary
• parsley
• cheddar cheese
• egg
• buttermilk
• olive oil
• garlic

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

Ingredients

• ✓ green onion
• chicken broth
• chicken breast
• red onion
• garlic
• oregano
• salt
• black pepper
• thyme
• vegetable oil
• green chile pepper
• tomato
• lime
• lime
• cilantro
• tortilla chip

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

Ingredients

• ✓ green onion
• paprika
• parsley
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• parsley
• garlic
• carrot
• red bell pepper
• celery
• onion
• butter

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

Ingredients

• ✓ green onion
• white sugar
• water
• fish sauce
• white vinegar
• lemon
• garlic
• thai chile pepper

Instructions

1. 1 Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.

By Calamity in the kitchen

Ingredients

• ✓ green onion
• egg noodle
• chicken stock
• fish sauce
• garlic
• ginger root
• lemongrass
• chicken
• bean sprout
• bok choy

Instructions

1. 1 Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
2. 2 Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
3. 3 Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

By Miss Ashley

Ingredients

• ✓ green onion
• ✓ green onion
• vegetable oil
• sugar
• pork sparerib
• green chile pepper
• black pepper
• shallot
• garlic
• salt
• sesame oil

Instructions

1. 1 Place a large heavy skillet or wok over high heat, drizzle the oil into the pan, and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown color. Be careful, the melted sugar is very hot. Stir in the pork, 2 green onions, chile pepper, black pepper, shallots, garlic, and salt, and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low, and let simmer to reduce the juices.
2. 2 When the juices have been mostly absorbed, turn the heat back up to high, and cook and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes. Sprinkle with 1 tablespoon of green onion rings.

By cvucvu1

Ingredients

• ✓ green onion
• rice noodle
• chicken leg
• pork tenderloin
• soy sauce
• black pepper
• cabbage
• carrot
• shrimp

Instructions

1. 1 Place rice noodles in a large bowl; cover with warm water. Set aside until noodles are softened; cut into 4-inch lengths. Drain and set aside.
2. 2 Brown chicken and pork in a skillet over medium heat until no pink shows; season with soy sauce and black pepper. Transfer to a bowl; set aside.
3. 3 Cook cabbage and carrots in the same skillet until tender. Stir in noodles, shrimp, and green onions; cook for 4 to 5 minutes. Stir in chicken and pork; cook 5 minutes more.

By Ozzyzmommy

Ingredients

• ✓ green onion
• sesame oil
• ground pork
• water chestnut
• soy sauce
• rice vinegar
• cabbage
• carrot
• lumpia wrapper
• olive oil cooking spray

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes, breaking it into small pieces. Add water chestnuts, green onion, soy sauce, and vinegar; cook for 5 additional minutes.
2. 2 Increase heat to high and add cabbage. Cook until cabbage is soft and liquid has evaporated, about 2 minutes. Turn off heat and stir in grated carrots. Let mixture cool for 3 minutes.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C).
4. 4 Meanwhile, place a lumpia wrapper on a clean surface in a diamond shape, with one corner at the bottom. Place 2 tablespoons of filling in the wrapper. Fold up bottom half and then tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and filling.
5. 5 Lightly mist each roll with olive oil. Arrange as many lumpia in your air fryer basket as possible without them touching. Cook in the preheated air fryer for 5 minutes. Flip and cook 3 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining lumpia.

By Soup Loving Nicole

Ingredients

• ✓ green onion
• coconut oil
• red onion
• garlic
• thai chile pepper
• shiitake mushroom
• oyster mushroom
• soy sauce
• calamansi juice
• avocado oil mayonnaise

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.
2. 2 Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.

By Yana Gilbuena

Ingredients

• ✓ green onion
• shrimp
• butter
• garlic
• lemon
• butter
• onion
• sambal oelek
• water
• sushi rice

Instructions

1. 1 Place shrimp in a large bowl of cold water until thawed, 10 to 15 minutes.
2. 2 Melt 1/2 cup butter in a microwave-safe glass or ceramic bowl in the microwave in 15-second intervals, 30 seconds to 1 minute. Mix in garlic and half the lemon juice.
3. 3 Melt 1 1/2 teaspoon butter in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add shrimp, garlic butter mixture, and sambal oelek. Cook and stir until garlic is cooked and shrimp are heated through, 7 to 8 minutes.
4. 4 Bring water and sushi rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 15 minutes. Remove from heat, and let stand, covered, until liquid has been absorbed, about 10 minutes.
5. 5 Serve shrimp over rice, topped with remaining lemon juice and green onions.

By LaurenSyd

Ingredients

• ✓ green onion
• vegetable oil
• eggplant
• lemongrass
• garlic
• basil
• red chile pepper
• ginger
• oyster sauce
• sugar

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Add eggplant; cook until golden brown and soft, but not mushy, 3 to 5 minutes per side.
2. 2 Mix remaining 2 tablespoons oil, lemongrass, garlic, green onion, basil, red chile, and ginger together in a bowl. Pour over eggplant in the skillet. Cook until green onion wilts, about 3 minutes. Stir in oyster sauce and sugar. Cook until flavors combine, 2 to 3 minutes. Remove from heat.

By mariad3

Ingredients

• ✓ green onion
• hot sausage
• carrot
• water chestnut
• onion
• garlic
• soy sauce
• salt
• ginger
• spring roll wrapper
• avocado oil cooking spray

Instructions

1. 1 Remove casing from sausage and cook in a skillet over medium heat until slightly browned, 4 to 5 minutes. Add green onions, carrots, water chestnuts, and onion. Cook and stir until onions are soft and translucent, 5 to 7 minutes. Add garlic and cook for 1 to 2 minutes. Season with soy sauce, salt, and ginger. Stir until filling is well combined; remove from heat.
2. 2 Lay a spring roll wrapper at an angle. Place a scant 1/4 cup filling in the center of the wrapper. Fold bottom corner over filling and tuck in the sides to form a roll. Use your finger to lightly moisten edges with water. Repeat with remaining wrappers and filling. Mist each roll with avocado oil cooking spray.
3. 3 Preheat an air fryer to 390 degrees F (198 degrees C).
4. 4 Place lumpia rolls in the air fryer basket, making sure they are not touching; cook in batches if necessary. Fry for 4 minutes; flip and cook until skins are crispy, about 4 minutes more.

By Yoly

Ingredients

• ✓ green onion
• garlic
• ginger root
• peanut
• lemon juice
• honey
• soy sauce
• coriander seed
• red pepper flake
• chicken broth
• butter
• pork tenderloin
• skewer

Instructions

1. 1 In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
2. 2 Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
3. 3 Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
4. 4 Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

By Debbie

Ingredients

• ✓ green onion
• cornstarch
• white sugar
• all-purpose flour
• salt
• monosodium glutamate
• egg
• soy sauce
• garlic
• chicken wing
• vegetable oil

Instructions

1. 1 Combine cornstarch, sugar, flour, salt, and monosodium glutamate in a large bowl. Add eggs, green onions, soy sauce, and garlic. Pat chicken dry and add to the sauce. Cover and refrigerate until marinated, 8 hours to overnight.
2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry chicken in the hot oil until golden brown, 15 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Hawaiian Deelit

Ingredients

• ✓ green onion
• vegetable oil
• onion
• jalapeno pepper
• garlic
• turmeric
• cinnamon
• long-grain white rice
• chicken broth
• water
• bay leaf

Instructions

1. 1 Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
2. 2 Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
3. 3 Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.

By Andi

Ingredients

• ✓ green onion
• sea scallop
• coconut vinegar
• vegetable oil
• garlic
• tomato
• red onion
• ginger
• thai chile pepper
• calamansi juice
• lemon zest
• fleur de sel

Instructions

1. 1 Mix scallops with spiced coconut vinegar in a large bowl. Cover and chill 15 minutes or to desired firmness. Drain immediately, reserving vinegar, and arrange on small plates or in quartered coconut shells.
2. 2 Heat oil in a pan over medium heat. Add garlic; cook and stir until golden brown and lightly crispy, 3 to 5 minutes.
3. 3 Mix tomatoes, red onion, ginger, Thai chile, and calamansi with reserved vinegar. Top scallops with tomato mixture and sprinkle with green onions and fried garlic. Finish with a sprinkle of lemon zest and fleur de sel.

By Yana Gilbuena

Ingredients

• ✓ green onion
• onion
• garlic
• apple cider vinegar
• soy sauce
• brown sugar
• bay leaf
• black pepper
• chicken thigh
• paprika
• bok choy

Instructions

1. 1 Combine onions, garlic, apple cider vinegar, soy sauce, brown sugar, and bay leaf in slow cooker. Season with black pepper. Place chicken thighs atop mixture. Sprinkle paprika over chicken thighs.
2. 2 Cover and cook on Low for 8 hours.
3. 3 Switch slow cooker to High. Add bok choy to chicken mixture; cook another 5 minutes. Garnish with green onion.

By Chris Denzer

Ingredients

• ✓ green onion
• ginger
• garlic
• grapeseed oil
• chicken thigh
• salt
• curry powder
• red curry paste
• garam masala
• five-spice powder
• coconut milk
• fish sauce
• white sugar
• sriracha sauce

Instructions

1. 1 Place green onions, ginger, and garlic in the bowl of a food processor; pulse until smooth.
2. 2 Heat oil in a large skillet over medium heat. Season chicken thighs with salt; cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
3. 3 Add green onion purée to the skillet; cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk; stir while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add fish sauce and 3/4 teaspoon sugar. Taste; adjust salt and sugar and stir in Sriracha sauce.
4. 4 Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

By LynneP

Ingredients

• ✓ green onion
• long grain white rice
• water
• green bean
• olive oil
• chicken breast
• chicken broth
• peanut butter
• honey
• soy sauce
• red chile paste
• lemon juice
• peanut

Instructions

1. 1 Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. 3 Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. 4 Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

By ERINPETERSON

Ingredients

• ✓ green onion
• egg
• cane vinegar
• olive oil
• chile oil
• fish sauce
• black pepper
• kosher salt
• cherry tomato
• red onion
• thai chile
• lemon
• butter lettuce

Instructions

1. 1 Mash eggs with a fork in a large bowl into fine pieces. Stir in vinegar, oils, fish sauce, pepper, and kosher salt. Fold in cherry tomatoes, red onion, white parts of green onions, and Thai chiles until well mixed. Squeeze a lemon wedge over the top.
2. 2 Spoon egg salad into lettuce cups; sprinkle with green parts of green onions.

By Yana Gilbuena

Ingredients

• ✓ green onion
• rice noodle
• vegetable oil
• shrimp
• pork
• onion
• garlic
• ginger
• bok choy
• chicken broth
• oyster sauce
• red pepper flakes

Instructions

1. 1 Soak rice noodles in warm water in a bowl for 20 minutes; drain.
2. 2 Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Sauté noodles for 1 minute; transfer to a serving dish. Keep warm. Add remaining 2 tablespoons oil to wok; sauté shrimp, pork, onion, garlic, and ginger for 1 minute.
3. 3 Stir in bok choy, chicken broth, and oyster sauce; season with pepper flakes. Cover; cook until bok choy is wilted, about 1 minute. Serve over noodles; garnish with green onion.

By Allrecipes Member