Type what you have

Ingredients

• ✓ green onion
• olive oil
• butter
• garlic
• chickpea flour
• water
• salt
• black pepper
• nutmeg
• gruyere cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
2. 2 Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
3. 3 Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
4. 4 Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
5. 5 Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.

By Fioa

Ingredients

• ✓ green onion
• tomato juice
• water
• instant yeast
• vegetable oil
• honey
• parsley
• garlic
• carrot
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ green onion
• vegetable oil
• lemon juice
• rosemary
• thyme
• oregano
• garlic

Instructions

1. 1 In a medium bowl, mix together vegetable oil, lemon juice, green onion, rosemary, thyme, oregano and garlic. Place beef or chicken in the marinade. Cover and marinate in the refrigerator approximately 24 hours before grilling as desired.

By Bob

Ingredients

• ✓ green onion
• black bean
• vegetable broth
• salsa
• cumin
• sour cream

Instructions

1. 1 In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2. 2 Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3. 3 Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

By Maryanne

Ingredients

• ✓ green onion
• lime
• garlic
• cilantro
• vegetable oil
• red pepper flakes
• coriander
• anise seed

Instructions

1. 1 In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.
2. 2 Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.

By Sunedan

Ingredients

• ✓ green onion
• cream cheese
• sour cream
• taco seasoning mix
• flour tortilla

Instructions

1. 1 Mix cream cheese, sour cream, green onions, and taco seasoning in a bowl until well blended.
2. 2 Spread a thin layer of cream cheese mixture onto each tortilla. Roll each tortilla tightly to create a long tube. Spread more cream cheese mixture on the edges of each tortilla to seal.
3. 3 Freeze rolls on a baking sheet for 20 minutes for easier slicing. Cut each roll into 1-inch pieces and thaw before serving.

By Brenda Knox Rhoads

Ingredients

• ✓ green onion
• cream cheese
• chili
• black olive
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion.
3. 3 Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.

By Karyn

Ingredients

• ✓ green onion
• rhubarb
• apple
• lime
• honey
• jalapeno pepper

Instructions

1. 1 Bring a pot of water to a boil over medium heat, and stir in the rhubarb; simmer for 2 minutes to blanch. Drain in a colander set in the sink, and let cool.
2. 2 Stir together the cooled rhubarb, apple, green onions, lime juice, honey, and jalapeno pepper until thoroughly combined.

By lisa

Ingredients

• ✓ green onion
• asparagus
• salsa
• cilantro
• garlic

Instructions

1. 1 Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
2. 2 Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate until chilled before serving.

By PEABOY

Ingredients

• ✓ green onion
• beef tamale
• cheddar cheese
• tortilla chip
• chili
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
3. 3 Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
4. 4 Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

By Stinger

Ingredients

• ✓ green onion
• fiesta flats
• cauliflower riced veggies
• fajita seasoning mix
• orange bell pepper
• red cabbage

Instructions

1. 1 Cook riced cauliflower in a large skillet for 5 minutes. Add fajita seasoning and stir until combined.
2. 2 Add diced bell pepper to skillet and cook until warmed.
3. 3 Fill each Fiesta Flat with the cauliflower-bell pepper mixture.
4. 4 Top each taco with cabbage and chopped green onions.

By Ortega

Ingredients

• ✓ green onion
• potato
• milk
• cheddar cheese
• corn tortilla
• ranch salad dressing

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
2. 2 Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
3. 3 In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

By Yvonne

Ingredients

• ✓ green onion
• whole wheat tortilla
• spinach
• cheddar cheese
• garlic powder
• chili powder

Instructions

1. 1 Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top.
2. 2 Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.

By Tracy X

Ingredients

• ✓ green onion
• ground beef
• chipotle pepper in adobo sauce
• bread crumb
• garlic powder
• salt
• black pepper
• spaghetti
• spaghetti sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
3. 3 Bake in the preheated oven until cooked through, about 30 minutes.
4. 4 While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
5. 5 Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

By MitchJGray

Ingredients

• ✓ green onion
• chicken breast
• refried bean
• corn tortilla chip
• pepper jack cheese
• sour cream

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Place chicken on a microwave-safe plate; cover with a paper towel. Cook on high power until cooked through and no longer pink, about 10 minutes.
3. 3 Cool, then shred using a knife; set aside.
4. 4 Cook and stir refried beans in a saucepan over medium until thoroughly heated.
5. 5 Layer ½ the chips, ½ cup cheese, and green onions on bottom of the prepared baking dish. Spoon beans over top.
6. 6 Layer ½ cup cheese and sour cream over beans. Arrange shredded chicken over top, then top with remaining ½ chips and ½ cup cheese.
7. 7 Bake in the preheated oven until cheese melts throughout, 15 to 18 minutes.

By LMarcia

Ingredients

• ✓ green onion
• salsa
• cream cheese
• cheddar cheese
• monterey jack cheese
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix 2 cups salsa, cream cheese, and 1/2 of the green onions in a bowl until thoroughly combined.
3. 3 Add 2 cups Cheddar cheese and 2 cups Monterey Jack cheese and lightly stir to combine.
4. 4 Spoon a scant 1/2 cup of cheese filling in a line down the center of each tortilla. Roll tortillas around the filling.
5. 5 Place enchiladas, seam-side down, in a 9x13-inch baking dish.
6. 6 Spread remaining 1 cup salsa over the tops of the enchiladas.
7. 7 Lightly mix remaining 1/2 cup Cheddar and 1/2 cup Monterey Jack in a bowl. Sprinkle cheese mixture over the enchiladas then scatter remaining green onions over top. Cover the dish with aluminum foil.
8. 8 Bake in the preheated oven until the enchiladas are warmed through and cheese is melted and bubbly, about 20 minutes.

By beanmachine

Ingredients

• ✓ green onion
• water
• cornstarch
• honey
• lemon juice
• dijon mustard
• onion powder

Instructions

1. 1 Place water in a medium saucepan, and mix in cornstarch to dissolve. Stir in honey. Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes.
2. 2 Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard and onion powder. Serve warm or chill in the refrigerator.

By Michele O'Sullivan

Ingredients

• ✓ green onion
• avocado
• lemon juice
• cilantro
• salt
• pepper

Instructions

1. 1 Stir together the avocado and lemon juice in a serving bowl; add the green onion and cilantro; mix well. Season with salt and pepper. Serve immediately or store covered in refrigerator with avocado pits in the bowl to keep from browning.

By Paulina

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
• ground beef
• taco seasoning mix
• tortilla chip
• cheddar cheese
• kidney bean
• ranch salad dressing
• tomato
• lettuce

Instructions

1. 1 Place ground beef in a large, deep skillet over medium-high heat. Cook, stirring to crumble, until well done; drain. Stir in taco seasoning mix. Set aside to cool.
2. 2 Place chips into a large bowl; crush them into bite-sized pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions.
3. 3 Pour dressing on top; toss to coat.

By SUE CASE

Ingredients

• ✓ green onion
• mayonnaise
• sour cream
• ranch dressing mix
• garlic
• lime juice
• chipotle chile in adobo sauce

Instructions

1. 1 Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

By Sherri

Ingredients

• ✓ green onion
• avocado
• cilantro
• seasoned salt
• black pepper
• garlic
• lime

Instructions

1. 1 Combine avocados, green onions, cilantro, seasoned salt, black pepper, garlic, and lime juice in a bowl; mash with a spoon or potato masher until mostly smooth with small chunks.

By Christy Hedden

Ingredients

• ✓ green onion
• monterey jack cheese
• black olive
• tomato
• green chile
• white corn
• salad dressing

Instructions

1. 1 In a 2 quart bowl or larger, combine the Monterey Jack cheese, black olives, tomatoes, chilies, onions and corn. Pour in salad dressing, and stir to coat. Dressing may be adjusted to suit your taste.

By Judi

Ingredients

• ✓ green onion
• red chile pepper
• sesame oil
• garlic
• kosher salt
• malt vinegar
• fish sauce
• brown sugar
• soy sauce
• lime juice
• cilantro

Instructions

1. 1 Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
2. 2 Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
3. 3 Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

By Jeff

Ingredients

• ✓ green onion
• sour cream
• mayonnaise
• corn
• jalapeno pepper
• green chile
• cheddar cheese

Instructions

1. 1 In a medium bowl, mix together sour cream, mayonnaise, corn, green onions, jalapeno chile peppers, green chile peppers and cheese. Ready to serve!

By JODI

Ingredients

• ✓ green onion
• chicken thigh
• red enchilada sauce
• cheddar cheese
• black olive
• sour cream
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ green onion
• corn
• cheddar cheese
• sour cream
• mayonnaise
• green chile
• jalapeno pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine Mexican-style corn, Cheddar cheese, sour cream, mayonnaise, green chiles, green onions, and jalapeño in a medium bowl; mix well.
3. 3 Cover and refrigerate until chilled before serving, at least 1 hour.

By Becky E.

Ingredients

• ✓ green onion
• cooking spray
• cream cheese
• cheddar cheese
• salsa
• garlic powder
• sugar
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray mini muffin cups with cooking spray.
2. 2 Mix cream cheese, Cheddar cheese, salsa, green onion, garlic powder, and sugar together in a bowl. Add eggs and mix well; spoon into the prepared muffin cups.
3. 3 Bake in the preheated oven until each taco bite is set in the middle, about 15 minutes.

By Steffanieallen

Ingredients

• ✓ green onion
• refried bean
• salsa
• pizza crust
• romaine lettuce heart
• ranch dressing
• tortilla chip
• pepper jack cheese

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix beans and 1/2 cup salsa in a medium bowl. Place crust on a cookie sheet, then spread the bean mixture over crust. Bake until it's crisp and warm, about 10 minutes.
2. 2 Remove from oven; top with lettuce, green onions and dollop with the remaining salsa. Drizzle (or, if dressing has an easy-pour top, squirt) dressing over pizza. Top with chips and cheese, then return to oven and bake until the cheese melts, about 2 minutes longer. Cut into 6 slices and serve. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ green onion
• avocado
• tomato
• black bean
• mexicorn
• red wine vinegar
• canola oil
• hot pepper sauce

Instructions

1. 1 Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.

By FAIRBORN