Type what you have

Ingredients

• ✓ green onion
• lemon juice
• soy sauce
• tabasco
• beef flank steak

Instructions

1. 1 Pour lemon juice, soy sauce, and Tabasco into a large, glass bowl. Stir in beef and green onions. Add additional lemon juice if needed to cover the beef.
2. 2 Cover the bowl with plastic wrap, and allow to rest at room temperature for 1 hour, until meat turns a grayish-brown color and appears cooked.

By Christine M

Ingredients

• ✓ green onion
• chicken
• coconut
• lemon
• red pepper flake
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
2. 2 Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

By CINNAMON_75

Ingredients

• ✓ green onion
• sesame oil
• soy sauce
• honey
• sriracha sauce
• rice vinegar
• chicken thigh
• sesame seed

Instructions

1. 1 Combine sesame oil, soy sauce, honey, sriracha, and vinegar in a large bowl. Add chicken and stir to combine. Cover and refrigerate for at least 30 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C). Drain marinade from the chicken.
3. 3 Place chicken thighs skin-side up in the basket of the air fryer. Cook for 5 minutes. Flip and cook an additional 10 minutes.
4. 4 Transfer chicken to a plate and let rest 5 minutes before serving. Garnish with green onion and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ green onion
• ✓ green onion
• chicken
• soy sauce
• white vinegar
• garlic
• black pepper
• lemon juice
• salt
• coconut
• lemon pepper

Instructions

1. 1 To Make Marinade: Combine the soy sauce, vinegar, garlic and ground black pepper. Mix together. Marinate chicken in refrigerator for 2 to 4 hours.
2. 2 Remove chicken from refrigerator and dispose of marinade. Broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear. When chicken is cooked, remove bones and dice chicken meat.
3. 3 Put diced chicken in a medium bowl. Add the lemon juice and salt and mix together. Then add the coconut, green onion and lemon pepper spice. Mix all together, top with green onion and serve.

By Jessica

Ingredients

• ✓ green onion
• cooking spray
• egg noodle
• ground beef
• corn
• black bean
• red pepper
• diced tomato
• green chili
• red enchilada sauce
• water
• mexican blend cheese
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Spray 13x9-inch glass baking dish with cooking spray. Place uncooked noodles in baking dish.
3. 3 Heat large skillet over medium-high heat. Add beef; cook 5 to 7 minutes or until crumbled and no longer pink. Drain. Add vegetables, undrained tomatoes, enchilada sauce and water to skillet; stir. Bring to a boil. Pour mixture over noodles.
4. 4 Cover dish tightly with foil; bake 15 minutes. Stir; sprinkle with cheese and cover with foil. Bake 10 minutes more or until noodles are tender. Sprinkle with green onions. Serve with sour cream, if desired.

By ROTEL

Ingredients

• ✓ green onion
• ground beef
• olive oil
• onion
• cherry tomato
• soy sauce
• lemon
• garlic
• beef bouillon
• black pepper
• water chestnut
• green bean
• coconut milk
• red chile pepper

Instructions

1. 1 Place beef in a large skillet over medium heat; cook and stir until browned, about 8 minutes. Transfer to a plate lined with paper towels to drain excess grease.
2. 2 Heat oil in a large skillet over medium-high heat. Add onion, tomatoes, green onions, 3 tablespoons soy sauce, 1/2 the lemon juice, garlic, beef bouillon, and black pepper. Cook and stir until flavors combine, 2 to 3 minutes. Stir in water chestnuts and green beans; cook and stir until tender, 8 to 10 minutes.
3. 3 Stir drained ground beef, remaining 1 tablespoon soy sauce, and lemon juice into the skillet. Pour in coconut milk slowly; add chile pepper. Reduce heat to low and simmer until coconut milk is heated through, 2 to 3 minutes. Remove from heat.

By Sheila Baker

Ingredients

• ✓ green onion
• matzo meal
• sugar
• salt
• black pepper
• poultry seasoning
• chicken broth
• canola oil
• canola oil
• butter
• margarine
• onion
• mushroom
• celery
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine matzo meal, sugar, salt, black pepper, and poultry seasoning in a large bowl; set aside.
3. 3 Boil 2 cups broth and 1/2 cup canola oil in a large saucepan; stir in matzo meal mixture. Set aside to cool.
4. 4 Meanwhile, heat 2 tablespoons canola oil and butter in a large cast-iron skillet over medium heat. Add onions and green onions; cook until onions soften and become translucent, about 7 minutes. Stir in mushrooms and celery; cook until celery begins to soften, about 10 minutes.
5. 5 Whisk remaining 1 1/2 cups chicken broth and eggs together in a bowl; stir into matzo meal mixture. Fold in cooked vegetables; return mixture to the cast-iron skillet.
6. 6 Bake in the preheated oven until brown, about 50 minutes, stirring once to ensure even cooking.

By JBLEVY

Ingredients

• ✓ green onion
• water
• salt
• cilantro
• mint
• garlic
• yogurt
• salt
• olive oil
• basmati rice
• salt
• butter
• chicken broth
• saffron
• chicken
• allspice
• cinnamon
• cardamom
• white pepper
• cayenne pepper
• coriander
• cumin
• paprika
• kosher salt
• lime
• yogurt

Instructions

1. 1 Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
2. 2 Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
4. 4 Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
5. 5 Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
6. 6 While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
7. 7 Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
8. 8 While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

By John Mitzewich

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

Ingredients

• ✓ green onion
• oxtail
• garlic
• ginger
• water

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place oxtail pieces on a baking sheet and roast under the preheated broiler until well browned, 5 to 7 minutes per side.
3. 3 Place oxtail in a multi-functional pressure cooker (such as Instant Pot). Sprinkle green onions, garlic cloves, and ground ginger on top of the oxtail and cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let broth cool completely. Strain broth into a container, removing and discarding oxtail pieces, green onions, and garlic.

By Diana71

Ingredients

• ✓ green onion
• jalapeno pepper
• ginger root
• garlic
• sesame oil
• sesame seed

Instructions

1. 1 Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.

By Jonathan

Ingredients

• ✓ green onion
• bow tie pasta
• feta cheese
• balsamic vinegar
• olive oil
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
2. 2 Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

By Kim Samuels

Ingredients

• ✓ green onion
• vegetable oil
• turkey sausage
• water
• red beans and rice mix

Instructions

1. 1 Heat oil in a medium saucepan over medium-high heat. Add sausage and cook until browned on both sides, 7 to 10 minutes.
2. 2 Stir in water and rice mix; bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until rice is tender, 20 to 25 minutes.
3. 3 Remove from the heat and stir in green onions. Let stand 5 minutes before serving.

By Zatarain's

Ingredients

• ✓ green onion
• extra-firm tofu
• vegetable oil
• soy sauce

Instructions

1. 1 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard accumulated liquid.
2. 2 Cut tofu into 2x4-inch strips about 1/4-inch-thick.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook tofu strips in hot oil until golden brown, 2 to 3 minutes per side. Stack tofu strips horizontally in a dish with sloping sides, like a teacup saucer.
4. 4 Heat remaining 1 tablespoon oil in the same skillet. Add green onions; cook and stir until fragrant and sizzling, 10 to 20 seconds. Spoon green onions over tofu while still sizzling. Coat with soy sauce. Let sit until tofu soaks up flavors, 3 to 5 minutes.

By The Cow

Ingredients

• ✓ green onion
• bacon
• chicken
• red bell pepper
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon slices and drain on paper towels. When cool enough to handle, chop bacon into 1-inch pieces.
2. 2 Add chicken, bell pepper, green onion, and bacon to the skillet. Reduce heat to medium-low and cook until bell pepper has softened and chicken is heated through, 7 to 10 minutes. Season with salt and pepper to taste.

By Vickie_Clavette

Ingredients

• ✓ green onion
• pineapple
• water
• long-grain rice
• ginger
• salt

Instructions

1. 1 Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
2. 2 Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
3. 3 Add pineapple chunks and green onions; fluff with a fork to mix.

By MINI

Ingredients

• ✓ green onion
• potato
• butter
• sour cream
• cream of chicken soup
• cheddar cheese
• salt

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Peel and slice potatoes into thin rounds.
2. 2 Melt butter in a saucepan over medium heat. Saute green onions in hot butter until tender, 3 to 4 minutes. Stir sour cream, condensed chicken soup, Cheddar cheese, and salt into onion mixture until completely combined.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Arrange potato slices in the bottom of an 8x8-inch baking pan. Pour cheese sauce over potatoes.
5. 5 Bake in the preheated oven until brown around the edges, about 45 minutes.

By DALTONFAMILY

Ingredients

• ✓ green onion
• olive oil
• chicken breast
• tomato
• garlic salt
• water
• garam masala

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and cook until browned on one side, about 3 minutes. Flip the chicken and add the onions; cook another 2 minutes. Add the tomatoes, garlic salt, and water to the chicken; stir. Season with 1 1/2 teaspoon garam masala. Bring the mixture to a boil. Reduce heat to medium-low, cover, and simmer another 10 minutes, stirring occasionally.
2. 2 Stir the remaining 1/2 teaspoon garam masala through the mixture. Raise heat to medium and bring mixture to a boil. Cook until the chicken no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By breezermom

Ingredients

• ✓ green onion
• bacon
• onion
• broccoli rice
• egg
• soy sauce

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate, and leave 2 tablespoons bacon grease in the skillet. Crumble bacon when cool enough to touch.
2. 2 Add onions to the skillet and cook over medium-high heat until soft and translucent, 3 to 4 minutes. Add broccoli rice and fry until tender, stirring frequently, about 5 minutes. Mix in beaten eggs and stir until well combined. Cook until eggs are completely scrambled into broccoli rice mixture. Turn off heat and stir in soy sauce.
3. 3 Add crumbled bacon just before serving and stir to incorporate. Top with green onions.

By Yoly

Ingredients

• ✓ green onion
• spinach
• water chestnut
• sour cream
• mayonnaise
• vegetable soup mix
• onion soup mix

Instructions

1. 1 In a medium bowl, toss together spinach, green onion stalks, and water chestnuts. Mix in the sour cream, mayonnaise, dry vegetable soup mix and dry onion soup mix.

By KATILADY

Ingredients

• ✓ green onion
• soy sauce
• white sugar
• sesame oil
• filet mignon
• white wine

Instructions

1. 1 Combine soy sauce, sugar, and sesame oil in a shallow dish to make the marinade. Add meat, and refrigerate for 4 hours.
2. 2 Place a large skillet over medium high heat, and cook meat until done.
3. 3 Pour the marinade into a medium saucepan, and place over medium high heat. Bring to a boil, and cook for 5 minutes. Add cooked meat, green onions, and wine to the boiling marinade. Transfer the entire contents of the saucepan to a large bowl, and serve hot.

By Tali

Ingredients

• ✓ green onion
• butter
• brown mushroom
• cream cheese spread
• chive
• panko bread crumb

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt 1 tablespoon butter in a skillet over medium heat. Add mushroom caps and saute until soft and browned, about 2 1/2 minutes per side. Transfer to a baking dish.
3. 3 Add diced mushroom stems to the same skillet, adding more butter if needed. Saute until mushrooms have softened, about 3 minutes. Transfer to a bowl along with any pan juices. Add cream cheese, green onions, and chives and mix while still hot. Stuff mixture into the mushroom caps until they are full.
4. 4 Melt remaining tablespoon butter in a skillet. Add bread crumbs and toss until well coated. Top each mushroom cap with a layer of the buttered crumbs.
5. 5 Bake in the preheated oven until tops are browned and crispy, about 9 minutes. Remove and let cool for about 3 minutes before serving.

By LaDonna Langwell

Ingredients

• ✓ green onion
• cheddar cheese
• mayonnaise
• ranch dressing mix
• black olive
• baguette

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, blend Cheddar cheese, mayonnaise, ranch-style dressing mix, black olives and green onions. Increase the amount of mayonnaise as desired if the mixture seems too dry.
3. 3 Spread equal amounts of the Cheddar cheese mixture on French baguette slices. Arrange slices in a single layer on a large baking sheet. Bake in the preheated oven 15 minutes, or until cheese is bubbly and lightly browned. Serve warm.

By Barbi

Ingredients

• ✓ green onion
• white sugar
• vegetable oil
• soy sauce
• garlic
• round steak
• sesame seed

Instructions

1. 1 Mix together sugar, oil, soy sauce, green onions, and garlic in a large bowl; set marinade aside.
2. 2 Cut steak into strips and add to marinade; stir to coat. Cover the bowl and place in the refrigerator, 30 minutes to overnight.
3. 3 Cook steak with marinade in a wok or frying pan over medium-high heat, stirring occasionally, until browned, about 5 minutes. Add sesame seeds; cook for 2 more minutes.

By LMEC623

Ingredients

• ✓ green onion
• firm tofu
• cornstarch
• oil
• hoisin sauce

Instructions

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

By SMACPRODUCTIONS

Ingredients

• ✓ green onion
• cauliflower rice
• egg
• nopal
• soy sauce

Instructions

1. 1 Cook cauliflower rice in its bag in the microwave for 5 to 6 minutes. Let stand for 1 minute before carefully opening the bag.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C). Cover the bottom and 1/2 inch up the sides of the air fryer basket with aluminum foil.
3. 3 Mix together cauliflower rice, eggs, nopales, green onions, and soy sauce in a large bowl until well combined.
4. 4 Cook in the preheated air fryer for 5 minutes. Remove the basket and stir cauliflower mixture. Return to the air fryer and cook for 5 minutes more.

By Yoly

Ingredients

• ✓ green onion
• butter
• margarine
• celery
• potato
• chicken broth
• black pepper
• milk

Instructions

1. 1 Melt butter in a 3-quart saucepan over medium heat. Add green onions and celery; cook and stir until onion is translucent, 5 to 7 minutes.
2. 2 Add potatoes, broth, and pepper; bring to a boil. Reduce the heat to low, cover, and simmer until potatoes are tender, about 15 minutes. Add milk and blend with an immersion blender until smooth. Continue to cook until heated through, 3 to 5 more minutes.

By Campbell's Kitchen

Ingredients

• ✓ green onion
• sour cream
• mayonnaise
• dill weed
• lemon juice

Instructions

1. 1 In a medium bowl, combine sour cream, mayonnaise, green onions, dill, and lemon juice. Mix well and chill for at least 1 hour.

By Sara

Ingredients

• ✓ green onion
• butter
• soy sauce
• garlic
• pork butt steak

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat; stir in soy sauce. Add green onions and garlic and cook until lightly browned, about 2 minutes.
3. 3 Place pork steaks in the skillet. Cover and cook until browned, 8 to 10 minutes per side. Remove the lid and continue cooking until an instant-read thermometer inserted into the thickest part of the steak reads 145 degrees F (63 degrees C), about 10 minutes.
4. 4 Enjoy!

By BABYLOVE1222

Ingredients

• ✓ green onion
• green bean
• bacon
• cheddar cheese
• sour cream
• mayonnaise
• salt
• pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
2. 2 Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
3. 3 Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
4. 4 Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
5. 5 Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.

By Kathy Bezemes Walstrom