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
• bread flour
• kosher salt
• baking powder
• plain greek yogurt
• garlic
• butter

Instructions

1. 1 Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
2. 2 Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
3. 3 Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
4. 4 Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
5. 5 Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
6. 6 Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
7. 7 Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
8. 8 When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.

By John Mitzewich

Ingredients

• ✓ green onion
• grape tomato
• cucumber
• cilantro
• lemon juice
• mint
• salt
• black pepper

Instructions

1. 1 Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

By Gina Milanese

Ingredients

• ✓ green onion
• chicken wing
• vegetable oil
• soy sauce
• garlic
• curry powder
• turmeric
• black pepper

Instructions

1. 1 Combine chicken wings, vegetable oil, soy sauce, green onion, garlic, curry powder, turmeric, and pepper in a resealable plastic bag. Squeeze out any excess air, seal the bag, and refrigerate for at least 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Spread chicken wings into a large baking dish.
4. 4 Bake in the preheated oven until wings are browned, about 25 minutes.

By Musher

Ingredients

• ✓ green onion
• butter
• hakurei turnip
• radish
• garlic
• carrot
• red potato
• vegetable stock
• bay leaf
• milk
• worcestershire sauce
• curry powder
• brown sugar
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
2. 2 Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
3. 3 Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.

By tylerss20

Ingredients

• ✓ green onion
• water
• basmati rice
• cauliflower
• pork chop
• curry powder
• salt
• black pepper
• olive oil
• all-purpose flour
• chicken broth
• buttermilk
• apple chutney

Instructions

1. 1 Bring 3 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Transfer cauliflower to a bowl; set aside.
3. 3 Season pork chops with 1 ½ teaspoons curry powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops; cook until no longer pink in centers, about 3 minutes per side. Transfer pork chops to a platter; cover to keep warm.
4. 4 Sprinkle remaining 2 ½ teaspoons curry powder and flour into the skillet. Whisk in chicken broth, buttermilk, and apple chutney; cook until sauce has thickened.
5. 5 Stir in cauliflower and ½ green onions; cook until heated through.
6. 6 Place ¾ cup cooked rice on each plate; top each with 1 pork chop. Spoon curry-cauliflower sauce over pork chops; sprinkle with remaining ½ green onions.

By Scott Koeneman

Ingredients

• ✓ green onion
• sugar
• salt
• ground cumin
• garlic powder
• butter
• all-purpose flour
• olive oil
• onion
• chicken breast
• soy-based liquid seasoning
• salt
• black pepper
• butter chicken cooking sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 6 cups of a muffin tin.
2. 2 Stir sugar, salt, cumin, and garlic powder into the melted butter in a bowl. Add flour slowly, mixing until moist but not sticky; you should be able to manipulate it with your hands.
3. 3 Separate tart dough into 6 sections; roll each into a ball and flatten into a round in your hand. Press into the prepared muffin cups.
4. 4 Bake in the preheated oven until lightly browned, about 10 minutes.
5. 5 While crusts are baking, heat oil over medium-high heat in a skillet. Saute onion and white sections of green onions in the hot oil until just starting to brown, 5 to 7 minutes. Add chicken, soy-based liquid seasoning, salt, and pepper; saute for 1 to 2 minutes. Add butter chicken sauce and cook until warmed through, 1 to 2 minutes.
6. 6 Spoon butter chicken mixture into the baked tart shells.
7. 7 Bake in the preheated oven until lightly browned, about 5 minutes. Remove tarts from tin using a butter knife and tongs. Sprinkle green sections of green onions on top.

By Shadowood

Ingredients

• ✓ green onion
• olive oil
• butter
• yellow onion
• carrot
• garlic
• cabbage
• coconut
• curry powder
• coconut milk
• salt
• pepper
• tomato
• cilantro

Instructions

1. 1 Place a large skillet or wok over high heat. Heat oil and butter until smoking. Add onion, carrot, and garlic; cook and stir until onion begins to soften, about 1 minute. Add cabbage, coconut, and curry powder; stir fry for 2 more minutes.
2. 2 Reduce heat to medium-low; pour in coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

By Sonia H

Ingredients

• ✓ green onion
• lime
• cilantro
• mint
• purple potato
• red onion
• red bell pepper
• jalapeno pepper
• potato chip
• water
• sugar
• hot sauce
• cumin
• garam masala
• tamarind paste
• lime
• greek yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lime juice, tamarind paste, garam masala, cumin, hot sauce, and sugar in a bowl with a whisk until combined. Taste and adjust as needed; mix in water as needed to reach desired consistency.
3. 3 Layer chips, jalapeno, bell pepper, red and green onions, potatoes, mint, cilantro, and yogurt sauce as desired for individual portions, or this can be served salad bar-style and everyone can make their own plate.
4. 4 Squeeze lime juice from halves over top and enjoy!

By John Mitzewich

Ingredients

• ✓ green onion
• paneer
• cornstarch
• vegetable oil
• garlic
• ginger
• onion
• green chile pepper
• bell pepper
• soy sauce
• chile sauce
• tomato sauce
• sugar
• salt
• water
• cilantro

Instructions

1. 1 Place paneer in a bowl and add enough cornstarch to coat; mix well.
2. 2 Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
3. 3 Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
4. 4 Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

By Shruti

Ingredients

• ✓ green onion
• cumin
• coriander
• paprika
• turmeric
• black pepper
• kosher salt
• cayenne pepper
• chicken breast
• broccoli
• butter
• olive oil
• garlic
• coconut milk
• ketchup
• chicken broth

Instructions

1. 1 Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
2. 2 Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
3. 3 Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
4. 4 Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
5. 5 While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
6. 6 Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
7. 7 Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
8. 8 Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.

By John Mitzewich

Ingredients

• ✓ green onion
• salt
• roma tomato
• anaheim chile pepper
• mushroom
• spinach
• bok choy
• jalapeno pepper
• basil
• water
• cornstarch
• garlic
• curry powder
• chili powder
• red curry paste
• ginger
• liquid aminos
• coconut milk
• pineapple chunk
• extra-firm tofu

Instructions

1. 1 Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
2. 2 Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
3. 3 Discard wet paper towels and cube tofu. Place on the prepared baking tray.
4. 4 Bake in the preheated oven until adequately dry, about 20 minutes.
5. 5 While the tofu is baking, drain pineapple chunks, reserving juice.
6. 6 Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
7. 7 Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
8. 8 Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
9. 9 Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.

By Kiersten

Ingredients

• ✓ green onion
• ginger
• garlic
• green chile pepper
• onion
• vegetable oil
• salt
• chile-garlic sauce
• ketchup
• soy sauce
• cornmeal
• vegetable stock
• cauliflower
• salt
• black pepper
• water
• cornmeal
• all-purpose flour
• oil

Instructions

1. 1 Heat oil in a large pot over medium heat.
2. 2 Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
3. 3 Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
4. 4 Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
5. 5 Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
6. 6 Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

By sunwind

Ingredients

• ✓ green onion
• lime
• cilantro
• cashew
• water
• chicken broth
• ginger root
• tomato paste
• garlic
• onion
• butter
• vegetable oil
• chicken thigh
• turmeric
• cayenne pepper
• coriander
• cumin
• garam masala
• paprika
• kosher salt

Instructions

1. 1 Mix salt, paprika, garam masala, cumin, coriander, cayenne, and turmeric together in a small bowl. Set spice mix aside.
2. 2 Cut one chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with the remaining chicken thighs.
3. 3 Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
4. 4 When ready to cook, heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add chicken in a single layer and cook until browned, 4 to 5 minutes per side. Return chicken and any accumulated juices to the bowl.
5. 5 Heat remaining butter in the same pan over medium-high heat. Add onion, garlic, tomato paste, ginger, and the remaining spice blend. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add chicken and any accumulated juices.
6. 6 Combine water and cashews in a blender; blend on high speed until very smooth, then stir into the pan. Reduce the heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

By John Mitzewich

Ingredients

• ✓ green onion
• lemon
• egg
• soy sauce
• raisin
• onion
• vegetable oil
• lime juice
• chicken bouillon
• black pepper
• turmeric
• garlic
• soy sauce
• green curry paste
• ginger root
• tomato paste
• tomato
• onion
• chicken
• carrot
• potato
• vegetable oil
• salt
• vegetable oil
• basmati rice

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.
3. 3 Bring a large pot of water to a boil; add 1 tablespoon oil and 1 teaspoon salt. Add rice; simmer until partially cooked through and still firm, 5 to 7 minutes. Drain and set aside.
4. 4 Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot; sauté until golden, about 2 minutes. Use a slotted spoon to transfer vegetables to a plate.
5. 5 Add chicken pieces to remaining hot oil in the pot; fry until golden brown, about 5 minutes per side.
6. 6 Stir onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, remaining 1 teaspoon salt, black pepper, and chicken bouillon into chicken in the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Return potatoes and carrot to the pot. Cook and stir for 1 minute. Remove from heat.
7. 7 Place 1/3 of the rice in the bottom of another large pan. Cover with 1/2 of the chicken mixture. Continue layering remaining rice and chicken mixture. Cover and cook over very low heat until rice is tender, about 15 minutes.
8. 8 Transfer chicken-rice mixture to a large serving plate.
9. 9 Make garnish: Heat oil in a large skillet over medium-high heat. Add sliced onion; cook and stir until golden brown, about 5 minutes. Stir in raisins and soy sauce; cook for 1 minute.
10. 10 Scatter onion mixture over chicken-rice mixture. Top with hard-boiled eggs, lemon slices, and green onion.

By Rieaane

Ingredients

• ✓ green onion
• olive oil
• flour tortilla
• salt
• yogurt
• lime
• serrano pepper
• mint
• cilantro
• lemon
• cilantro
• green pea
• ginger
• garlic
• serrano pepper
• cayenne pepper
• turmeric
• coriander
• cumin
• garam masala
• salt
• yellow onion
• butter
• olive oil
• kosher salt
• yukon gold potato

Instructions

1. 1 Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
2. 2 Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
3. 3 Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
4. 4 Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
5. 5 Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
6. 6 Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
7. 7 Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.

By John Mitzewich

Ingredients

• ✓ green onion
• red pepper flakes
• cilantro
• greek yogurt
• coconut cream
• chicken broth
• tamarind paste
• bay leaf
• red lentil
• apple
• tomato
• potato
• tomato paste
• celery
• carrot
• yellow onion
• ginger
• garlic
• cayenne pepper
• coriander
• mustard
• black pepper
• cumin
• garam masala
• curry powder
• salt
• chicken thigh
• vegetable oil
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.
3. 3 While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
4. 4 Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
5. 5 While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes.
6. 6 Stir in tomato paste and continue to cook for 3 minutes more.
7. 7 Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
8. 8 Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.
9. 9 Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.
10. 10 Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.

By John Mitzewich

Ingredients

• ✓ green onion
• cream cheese
• mushroom
• bacon

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

Ingredients

• ✓ green onion
• ham
• cream cheese

Instructions

1. 1 Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve.

By Lynn