Type what you have

Ingredients

• ✓ scallion
• cooking spray
• veggie tots broccoli and cheese
• egg
• bacon
• hot sauce

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Heat a 6- to 7-inch waffle iron to medium-high heat. Spray liberally with cooking spray. When ready, open and arrange the Veggie Tots, touching each other, to fill the iron. Close and press firmly. Cook 5 minutes.
3. 3 Remove and place on a wire rack over a sheet tray. Hold warm in the oven. Repeat to make a second waffle.
4. 4 Crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
5. 5 Cut each waffle in half. Serve each half topped with 2 slices of bacon and 1 fried egg. Garnish with scallions and hot sauce, if desired.

By Green Giant

Ingredients

• ✓ scallion
• steak seasoning sauce
• brown sugar
• bourbon
• salmon
• bacon
• toothpick

Instructions

1. 1 Combine steak seasoning sauce, 6 tablespoons brown sugar, scallions, and bourbon in a large bowl. Add salmon cubes; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 to 6 hours.
2. 2 Remove salmon cubes from marinade and shake off excess. Discard remaining marinade.
3. 3 Wrap each salmon cube with 1 halved bacon strip; secure with a toothpick. Sprinkle remaining 2 tablespoons brown sugar on top.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill, turning frequently, until bacon begins to crisp, about 5 minutes.

By Tammy

Ingredients

• ✓ scallion
• ginger
• cabbage
• carrot
• peanut
• mirin
• rice vinegar

Instructions

1. 1 Combine all.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ scallion
• white button mushroom
• cream cheese
• cheddar cheese
• paprika
• salt
• cooking spray

Instructions

1. 1 Gently clean mushrooms with a damp cloth. Remove and discard stems.
2. 2 Mince scallions, separating white and green parts.
3. 3 Preheat an air fryer to 360 degrees F (182 degrees C).
4. 4 Mix cream cheese, Cheddar cheese, scallion whites, paprika, and salt together in a small bowl. Stuff mixture into mushrooms, pressing gently with the back of a small spoon to fill each cavity.
5. 5 Spray the air fryer basket with cooking spray and set mushrooms inside without overcrowding; you may need to work in batches.
6. 6 Air-fry mushrooms until filling is lightly browned, about 8 minutes. Transfer to a serving plate.
7. 7 Sprinkle mushrooms with scallion greens. Let cool for 5 minutes before serving.

By France Cevallos

Ingredients

• ✓ scallion
• watermelon
• grapeseed oil
• jalapeno pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Place watermelon in a large bowl.
2. 2 Heat grapeseed oil in a medium skillet over low heat. Add scallions and jalapeños; cook and stir until fragrant and warmed, 1 to 2 minutes. Stir into watermelon; season with salt and pepper. Sprinkle with parsley; serve.

By DomesticDiva

Ingredients

• ✓ scallion
• cooking spray
• cream cheese
• feta cheese
• spinach
• salmon fillet
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish with cooking spray.
2. 2 Combine cream cheese, feta cheese, spinach, and scallions in a small bowl until well blended.
3. 3 Cut salmon into two equal pieces. Brush top of one piece with oil. Place oiled-side down, into the prepared baking dish. Spread cream cheese filling evenly over top. Place remaining piece of salmon on top of filling and brush top with oil.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes. Cooking time will depend on the size and weight of salmon. Begin checking doneness after 20 minutes.
5. 5 Slice into two pieces to serve.

By ImpoverishedBlonde

Ingredients

• ✓ scallion
• potato
• bacon
• sour cream
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer potatoes to a bowl of ice-cold water to cool completely.
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.; drain on paper towel.
3. 3 Peel about half of the potatoes; chop peeled and unpeeled potatoes together.
4. 4 Stir sour cream, sharp Cheddar cheese, scallions, salt, and ground black pepper together in a large bowl; add chopped potatoes and stir to coat.

By littlepeepsbrude

Ingredients

• ✓ scallion
• cream cheese
• cheddar cheese
• pear
• salt
• black pepper
• plastic wrap
• pecan

Instructions

1. 1 Stir cream cheese, Cheddar, pear, scallion white, salt, and pepper together in a medium bowl.
2. 2 Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.
3. 3 Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

By Reynolds KitchensR

Ingredients

• ✓ scallion
• soy sauce
• molasses
• sesame oil
• tahini
• balsamic vinegar
• chili oil
• soba noodle
• sesame seed

Instructions

1. 1 Bring soy sauce to a boil in a small saucepan over medium-high heat; reduce heat to medium-low and simmer until reduced by half, 10 to 15 minutes. Off heat, stir in molasses.
2. 2 Whisk sesame oil, tahini, balsamic vinegar, and chili oil together in a bowl; slowly whisk in soy sauce mixture. Stir in 1/4 cup scallions.
3. 3 Bring a large pot of lightly salted water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Immediately drain; rinse thoroughly in cold water.
4. 4 Toss noodles and sauce together; sprinkle remaining 1/4 cup scallions and sesame seeds on top. Refrigerate until cold, at least 30 minutes.

By NutritionJunkie

Ingredients

• ✓ scallion
• cream cheese
• ranch dressing mix
• rotisserie chicken
• sour cream
• bacon
• black pepper
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Place cream cheese and ranch dressing mix in a microwaveable, broiler-safe 9-inch square casserole dish. Microwave on HIGH until combined and cream cheese is very soft, stirring halfway through, about 1 minute.
4. 4 Remove from microwave; stir in chicken, sour cream, bacon, scallions, pepper, and 1 cup Cheddar cheese. Top with remaining 3/4 cup cheddar.
5. 5 Bake in the preheated oven until edges are bubbly, 25 to 30 minutes. Increase oven temperature to broil; cook until cheese is lightly golden brown in spots, 3 to 5 minutes. Remove from oven, and sprinkle with additional bacon and scallions.
6. 6 Serve immediately.

By Corey Williams

Ingredients

• ✓ scallion
• olive oil
• garlic
• zucchini
• summer squash
• italian seasoning
• salt
• black pepper
• basil

Instructions

1. 1 Heat oil in a medium skillet over medium heat. Add scallions and garlic; sauté in hot oil until tender and fragrant, about 3 minutes. Add zucchini, summer squash, Italian seasoning, salt, and pepper; sauté until squash is tender, 8 to 12 minutes.
2. 2 Garnish individual servings with basil.

By Sarah

Ingredients

• ✓ scallion
• couscous
• water
• cranberry
• almond
• apricot
• cumin
• salt
• black pepper

Instructions

1. 1 Place couscous in a bowl and pour boiling water over top. Gently stir, then cover and let sit for 5 minutes.
2. 2 Meanwhile, place cranberries in a glass liquid measure and add water to cover. Microwave on high for 1 minute; drain.
3. 3 Add cranberries to the couscous, along with almonds, apricots, scallions, cumin, salt, and pepper. Toss well to combine. Serve at room temperature or chilled.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ scallion
• chicken
• celery
• red grape
• pecan
• mayonnaise
• raspberry vinegar
• paprika
• black pepper

Instructions

1. 1 Combine chicken, celery, grapes, pecans, and scallions in a medium bowl.
2. 2 Stir mayonnaise, vinegar, paprika, and pepper together in a small bowl until well blended. Pour over chicken mixture and stir until well combined.
3. 3 Serve immediately or refrigerate until ready to serve, up to 2 days.

By Bibi

Ingredients

• ✓ scallion
• mashed potato
• all-purpose flour
• egg
• sesame oil
• salt
• white pepper
• vegetable oil
• vegetable oil

Instructions

1. 1 Mix mashed potatoes, flour, eggs, 1 teaspoon sesame oil, salt, and white pepper together in a medium mixing bowl. The mixture should be a little doughy, enough to form a ball in your palm.
2. 2 Heat 1 tablespoon vegetable oil in a large frying pan over medium heat. Saute scallions in the hot oil until soft, about 5 minutes. Fold into the potato mixture until combined.
3. 3 Heat enough vegetable oil in the frying pan to cover by 1/4 inch and add a drizzle of remaining sesame oil.
4. 4 Form balls of potato mixture using a 1/4 cup measure and flatten into pancakes. Gently place into the hot oil in batches and cook until browned on both sides and somewhat firm, about 5 minutes. Transfer pancakes to a paper towel-lined plate to soak up excess oil. Repeat with remaining mixture, adding more vegetable oil and sesame oil before frying each batch. Transfer to a platter and serve hot.

By Leslie Goldsmith

Ingredients

• ✓ scallion
• butter
• carrot
• garlic
• chicken broth
• orzo
• spinach
• salt
• black pepper

Instructions

1. 1 Melt butter in a stockpot over medium heat. Add carrots, scallions, and garlic; cook and stir until scallions are soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil.
2. 2 Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

By JULBREN1020

Ingredients

• ✓ scallion
• imitation crab meat
• celery
• green bell pepper
• mayonnaise
• lemon juice
• adobo seasoning
• salt
• black pepper

Instructions

1. 1 Combine mock crabmeat, celery, bell pepper, mayonnaise, scallions, lemon juice, adobo seasoning, salt, and black pepper in a bowl. Cover bowl; chill before serving, 30 minutes.

By Lisa Joel

Ingredients

• ✓ scallion
• asparagus
• snow pea
• radish
• dill
• canola oil
• sugar
• salt
• black pepper
• lime juice

Instructions

1. 1 Fill a large saucepan with water; bring to a boil. Add asparagus; boil 1 minute. Add snow peas to pan with asparagus; boil 1 minute more. Drain and pat dry.
2. 2 Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss gently to combine.
3. 3 Whisk oil, sugar, salt, and black pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently to coat.

By NutritionSuz

Ingredients

• ✓ scallion
• tuna
• bread crumb
• egg
• mustard
• garlic powder
• sriracha
• salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
3. 3 Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
4. 4 Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

By Matthew Francis

Ingredients

• ✓ scallion
• cottage cheese
• sour cream
• pepper jack cheese
• cilantro
• worcestershire sauce
• garlic
• cumin
• salt
• black pepper

Instructions

1. 1 Combine cottage cheese, sour cream, pepper Jack cheese, scallions, cilantro, Worcestershire sauce, garlic, cumin, salt, and black pepper in a large bowl; mix well.
2. 2 Cover the bowl with plastic wrap; refrigerate to allow flavors to develop, about 2 hours.

By Sarah Gilmore de Ruiter

Ingredients

• ✓ scallion
• cooking spray
• sweet potato
• olive oil
• coconut oil
• sweet onion
• ginger root
• miso
• soy sauce
• brown sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
2. 2 Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
3. 3 Roast in the preheated oven until cooked through, about 35 minutes.
4. 4 Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
5. 5 Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
6. 6 Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

By Diana71

Ingredients

• ✓ scallion
• yogurt
• mayonnaise
• mustard
• lemon juice
• caper
• dill
• salt
• black pepper
• salmon

Instructions

1. 1 Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.

By ChristineM

Ingredients

• ✓ scallion
• salmon
• dijon mustard
• mayonnaise
• lemon juice
• panko bread crumb
• red chili flake
• salt
• black pepper
• cooking spray

Instructions

1. 1 Remove any skin and pin bones from salmon, then chop into 1/4-inch pieces. Transfer 1/4 of the salmon pieces to a food processor. Place remaining salmon in a large bowl.
2. 2 Add mustard, mayonnaise, and lemon juice to the food processor. Pulse until a thick paste forms. Transfer mixture to the bowl with the remaining salmon. Mix in bread crumbs, scallions, and chili flakes until evenly combined.
3. 3 Form salmon mixture into 4 patties. Place on a baking sheet and season with salt and pepper. Place in the freezer for 1 hour.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Spray the air fryer basket with nonstick spray.
5. 5 Place burgers in the prepared basket and spray tops with nonstick spray. Cook for 8 minutes. Spray tops again and cook for 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• yukon gold potato
• kosher salt
• butter
• garlic
• milk
• sour cream
• butter
• kosher salt
• black pepper

Instructions

1. 1 Place potatoes and 1 ½ tablespoons of the salt in a large stock pot. Add enough cold water to cover potatoes by 2 inches. Bring to a boil over high heat. Reduce heat to medium-high and boil until potatoes can be easily pierced with a fork, about 15 minutes.
2. 2 Meanwhile, place salted butter and garlic in a small saucepan over low heat. Cook, stirring occasionally until garlic is fragrant and white milk solids have separated from butter, 2 to 3 minutes. Remove from heat and cover to keep warm.
3. 3 Remove potatoes from heat and drain in a colander. Return potatoes to the pot; add milk, sour cream, unsalted butter, 2 teaspoons salt, and pepper.
4. 4 Mash using a potato masher until smooth; transfer mashed potatoes into a serving bowl.
5. 5 Pour garlic butter through a fine mesh strainer into a small bowl. Discard milk solids and garlic.
6. 6 Pour butter over mashed potatoes and sprinkle with scallions.

By Amanda Stanfield

Ingredients

• ✓ scallion
• butter
• olive oil
• onion
• celery
• pear
• garlic
• bread stuffing mix
• parsley
• chicken broth

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Heat olive oil in a skillet over medium heat. Add onion, celery, scallions, pear, and garlic; cook and stir until vegetables are tender, about 10 minutes.
3. 3 Place stuffing mix into a large mixing bowl. Stir in cooked vegetables and parsley. Add chicken broth, 1 cup a time, and stir until broth has been absorbed by the stuffing mix and stuffing is desired consistency.
4. 4 Spoon stuffing into the prepared pan.
5. 5 Bake in the preheated oven until golden brown on top, about 30 minutes.
6. 6 Serve and enjoy!

By Tori Raye

Ingredients

• ✓ scallion
• pie dough
• white mushroom
• cooking spray
• bacon
• egg
• heavy cream
• salt
• black pepper
• gruyere cheese
• yellow squash blossom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan with nonstick spray.
2. 2 Place pie dough in the prepared pie pan; poke a few holes in the bottom with a fork. Line dough with a double layer of aluminum foil and a layer of pie weights or dried beans. Bake in the preheated oven until edge of crust is golden, about 15 minutes. Carefully remove foil and weights; continue baking until the crust sets, about 5 minutes more.
3. 3 Remove from the oven and place on a wire rack; cool to room temperature, 15 to 20 minutes.
4. 4 Spray a skillet with nonstick spray and place over medium heat. Add mushrooms and scallions; sauté until tender, about 5 minutes. Transfer vegetables to a plate; set aside.
5. 5 Add bacon to the skillet and cook until browned and crispy, 5 to 7 minutes.
6. 6 Whisk together eggs and cream in a bowl; season with salt and pepper.
7. 7 Sprinkle grated Gruyere cheese over the bottom of the cooled crust. Add cooked bacon, mushrooms, and scallions; pour egg mixture over top. Place squash blossoms in a decorative pattern on top of the egg mixture.
8. 8 Bake in the preheated oven until eggs are firm with no jiggling, 35 to 40 minutes. Cool quiche briefly before slicing.

By Meghann Dham

Ingredients

• ✓ scallion
• cauliflower
• lemon juice
• olive oil
• garlic
• tomato
• mint
• parsley
• salt
• black pepper

Instructions

1. 1 Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
2. 2 Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

By Survivor2015

Ingredients

• ✓ scallion
• mahi mahi
• adobo seasoning
• lime juice
• cilantro
• tomato
• red onion
• lime juice
• cooking spray
• corn tortilla
• avocado

Instructions

1. 1 Season mahi mahi lightly with adobo seasoning and 1 dash of lime juice.
2. 2 Mix cilantro, tomato, onion, scallions, and 2 tablespoons lime juice together in a medium bowl for pico de gallo. Set aside.
3. 3 Lightly coat a nonstick skillet with cooking spray; heat on medium-high heat. Cook mahi mahi until golden brown, about 2 minutes per side. Reduce heat to low; cook, covered, until fish flakes easily with a fork, about 10 minutes.
4. 4 Place corn tortillas between damp paper towels; microwave on medium until heated through, 30 seconds to 1 minute.
5. 5 Place 1/2 mahi mahi fillet on each tortilla. Top each with 2 slices avocado, and 1 scoop pico de gallo.

By jacquixox

Ingredients

• ✓ scallion
• vegetable oil
• zucchini
• black pepper
• oregano
• red pepper flakes
• egg
• water
• cheddar cheese
• salt
• flour tortilla

Instructions

1. 1 Heat oil in a 10-inch skillet over medium-high heat. Add zucchini, scallions, black pepper, oregano, and pepper flakes; cook until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook 2 minutes more.
2. 2 Whisk eggs and water together in a bowl until well combined; stir in Cheddar cheese and salt. Pour into the skillet; increase heat to medium. Cook and stir until eggs are soft-set, 3 to 5 minutes. Transfer scrambled egg mixture to a plate; wipe the skillet clean with a paper towel.
3. 3 Spread ¼ egg mixture on half each tortilla; fold in half.
4. 4 Heat clean skillet over medium-high heat; cook quesadillas, 2 at a time, until crisp, about 1 minute per side.

By KATHY

Ingredients

• ✓ scallion
• scallop
• clementine
• tomato
• red onion
• lemon
• lime
• garlic
• cilantro
• olive oil
• sea salt

Instructions

1. 1 Combine scallops, clementines, tomato, red onion, scallions, lemon juice, lime juice, garlic, cilantro, and olive oil in a large bowl. Season with salt. Refrigerate until flavors combine, stirring occasionally, about 2 hours.

By Sharad

Ingredients

• ✓ scallion
• olive oil
• champagne vinegar
• romaine lettuce
• turkey
• blue cheese
• avocado
• corn
• bacon
• egg
• chive

Instructions

1. 1 Whisk together olive oil and Champagne vinegar.
2. 2 Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
3. 3 Sprinkle with chives and serve.

By Avocados from Mexico