Type what you have

Ingredients

• ✓ green onion
• lime juice
• habanero pepper
• soy sauce
• brown sugar
• garlic
• allspice
• nutmeg
• thyme
• chicken thigh

Instructions

1. 1 Combine green onions, lime juice, habaneros, soy sauce, brown sugar, garlic, allspice, nutmeg, and thyme in the bowl of a food processor; pulse until smooth. Pour mixture into a gallon-sized resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in centers and juices run clear, about 16 minutes, flipping about halfway. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ green onion
• orange juice
• ginger root
• jalapeno pepper
• lime juice
• soy sauce
• garlic
• allspice
• cinnamon
• clove
• chicken thigh

Instructions

1. 1 Combine green onion, orange juice, ginger, jalapeno, lime juice, soy sauce, garlic, allspice, cinnamon, and cloves in resealable container. Seal and shake to combine. Add chicken and coat; marinate for 8 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken; reserve marinade.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and juices run clear, turning halfway through, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 170 degrees F (77 degrees C).
4. 4 Meanwhile, bring reserved marinade to a boil in a small saucepan. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes. Drizzle over cooked chicken.

By Cathy Anderson

Ingredients

• ✓ green onion
• sweet potato
• canola oil
• jalapeno pepper
• garlic
• brown sugar
• allspice
• salt
• pepper
• canola oil

Instructions

1. 1 Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain, place the potatoes in a mixing bowl, and mash.
2. 2 Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper.
3. 3 Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate.
4. 4 Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

By Shannon

Ingredients

• ✓ green onion
• onion
• jalapeno pepper
• soy sauce
• white vinegar
• vegetable oil
• brown sugar
• thyme
• clove
• nutmeg
• allspice
• chicken breast
• lime wedge

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green onions, onion, chile pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice in a food processor or blender; process for about 15 seconds.
3. 3 Place the chicken in a medium bowl, and coat with the marinade. Cover and refrigerate for 4 to 6 hours, or overnight.
4. 4 Preheat grill for high heat. Lightly oil grill grate. Cook chicken breasts on the prepared grill until no longer pink in the center and the juices run clear, about 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a platter and serve with lime wedges.

By KIBADA22

Ingredients

• ✓ green onion
• cabbage
• olive oil
• onion
• green bell pepper
• scotch bonnet pepper
• thyme
• salt
• carrot
• white vinegar
• white sugar

Instructions

1. 1 Peel tough outer leaves from cabbage. Core the head and shred cabbage; set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat; add onion, bell pepper, and green onion. Cook and stir vegetables until softened, about 5 minutes. Mix in Scotch bonnet pepper, thyme, and salt.
3. 3 Stir cabbage and carrots into onion mixture until thoroughly combined. Cover the skillet and reduce heat to medium-low; cook, stirring occasionally, until cabbage starts to soften, about 10 minutes.
4. 4 Stir in vinegar and sugar. Cook, uncovered, stirring occasionally, until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme before serving.

By NewBerry

Ingredients

• ✓ green onion
• banana
• red bell pepper
• green bell pepper
• yellow bell pepper
• cilantro
• lime juice
• brown sugar
• ginger root
• olive oil
• habanero pepper
• salt

Instructions

1. 1 Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.

By Michelle

Ingredients

• ✓ green onion
• soy sauce
• vinegar
• onion
• olive oil
• thyme
• habanero pepper
• brown sugar
• nutmeg
• allspice
• clove
• shrimp
• aluminum foil

Instructions

1. 1 Preheat a grill for medium-high heat.
2. 2 Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.
3. 3 Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.
4. 4 Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.

By JOHN MITSCHKE

Ingredients

• ✓ green onion
• water
• lemon juice
• onion
• brown sugar
• canola oil
• salt
• allspice
• cinnamon
• black pepper
• thyme
• cayenne pepper
• pork chop

Instructions

1. 1 Blend water, lemon juice, onion, brown sugar, green onion, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor until smooth. Reserve 1/2 cup for basting.
2. 2 Place pork chops into a shallow glass dish. Pour remaining marinade over chops, then cover and refrigerate for at least 12 hours, but no longer than 24 hours.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Place the grate 4 to 5 inches above the heat source.
4. 4 Remove pork chops from marinade and shake off excess. Discard remaining marinade.
5. 5 Arrange chops on the preheated grill, cover, and cook until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Marvin

Ingredients

• ✓ green onion
• chicken
• cilantro
• garlic
• onion
• salt
• black pepper
• vegetable oil
• brown sugar
• water
• coconut milk
• red pepper flake
• ketchup
• butter

Instructions

1. 1 Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
2. 2 Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
3. 3 Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

By MASONBROWNE

Ingredients

• ✓ green onion
• olive oil
• white vinegar
• lime juice
• sugar
• thyme
• allspice
• cinnamon
• salt
• cayenne pepper
• scotch bonnet pepper
• garlic
• chicken breast

Instructions

1. 1 In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

By BETHMCAFEE

Ingredients

• ✓ green onion
• hot sauce
• cilantro
• pepper
• salt
• ginger root
• coconut milk
• fish stock
• half-and-half
• all-purpose flour
• corn kernel
• celery
• carrot
• red bell pepper
• sweet potato
• margarine
• conch meat

Instructions

1. 1 Place conch meat in a pot with enough water to cover; bring to a boil and cook 15 minutes. Drain. Transfer to the bowl of a food processor; pulse until finely chopped. Set aside.
2. 2 Meanwhile, melt 2 tablespoons margarine in a skillet over medium heat. Add sweet potato, bell pepper, carrot, celery, green onions, and corn; cook and stir about 5 minutes.
3. 3 Melt remaining 2 tablespoons margarine in a large pot; whisk in flour to form a thick paste the consistency of cake frosting. Whisk in half-and-half, fish stock, coconut milk, and ginger; season with salt and black pepper. Add conch and vegetable mixture to the pot; bring to a boil. Reduce heat to low; simmer 15 minutes. Stir in cilantro and hot sauce; cook to desired consistency, about 15 minutes more.

By Doug Matthews

Ingredients

• ✓ green onion
• jasmine rice
• olive oil
• garlic
• thyme
• kidney bean
• chicken stock
• coconut milk
• scotch bonnet pepper
• salt
• brown sugar
• black pepper
• red pepper flake
• allspice
• cayenne pepper

Instructions

1. 1 Rinse rice in a fine strainer.
2. 2 Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
3. 3 Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

By In the Kitchen with Iesha

Ingredients

• ✓ green onion
• beef oxtail
• onion
• garlic
• ginger root
• scotch bonnet pepper
• soy sauce
• thyme
• salt
• black pepper
• vegetable oil
• water
• fava bean
• allspice berry
• cornstarch
• water

Instructions

1. 1 Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2. 2 Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.

By sunflowerBirmingham

Ingredients

• ✓ green onion
• chicken breast
• water
• lime
• vegetable oil
• allspice
• thyme
• black pepper
• salt
• brown sugar
• ginger
• nutmeg
• onion
• habanero pepper
• garlic

Instructions

1. 1 Place chicken in a medium bowl. Cover with water and lime juice. Set aside.
2. 2 Place oil, allspice, thyme, black pepper, salt, brown sugar, ginger, and nutmeg in a blender; blend until well combined. Add onions, green onions, habanero peppers, and garlic; blend until almost smooth.
3. 3 Pour most of the blended marinade mixture into the bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Stir chicken until well coated. Cover the bowl and marinate in the refrigerator for at least 2 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook chicken slowly on the preheated grill, turning frequently and basting often with reserved marinade mixture, until no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).

By Yardie

Ingredients

• ✓ green onion
• mango
• butter
• white sugar
• white sugar
• coconut milk
• butter
• chicken bouillon
• water
• jasmine rice
• mahi mahi
• salt
• ginger root
• garlic
• black pepper
• soy sauce
• red pepper flake
• lemon juice
• olive oil

Instructions

1. 1 Whisk olive oil, green onion, lemon juice, red pepper flakes, soy sauce, black pepper, garlic, ginger, and salt together in a bowl. Add mahi mahi; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
2. 2 Meanwhile, bring rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, about 20 minutes. Pour in coconut milk and 2 tablespoons sugar; stir. Simmer, uncovered, until coconut milk mostly absorbed.
3. 3 Set an oven rack in the oven's center and preheat the oven's broiler.
4. 4 Remove mahi mahi from marinade and shake off excess. Discard remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If fish browns too quickly, cover the baking dish with aluminum foil.
5. 5 Meanwhile, melt 1 1/2 tablespoons sugar and 1 1/2 teaspoons butter in a skillet over medium-high heat until begins to bubble; stir in mango. Cook and stir until mango is tender, about 5 minutes.
6. 6 Place 1 mahi mahi fillet over 1 scoop coconut rice; top with mango salsa.

By SYRAH4689

Ingredients

• ✓ green onion
• pepper
• salt
• butter
• cabbage
• thyme
• coconut milk
• black-eyed pea
• chicken broth
• long-grain white rice
• garlic
• onion
• olive oil
• chicken breast
• chicken drumstick
• chicken thigh
• chicken breast
• scotch bonnet pepper

Instructions

1. 1 Cut Scotch bonnet chile in half. Chop half; reserve both halves. (Chile pepper is very hot, so use gloves when chopping, and avoid touching your eyes, nose, or mouth after chopping.) Cut chicken into large chunks.
2. 2 Heat olive oil in a large skillet or Dutch oven over medium heat. Add chicken; brown on all sides, about 15 minutes. Stir in chopped Scotch bonnet, onion, and garlic. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
3. 3 Add rice; stir to coat with oil. Cook until rice turns slightly opaque but doesn't brown. Add chicken broth; bring to a boil over medium heat, then reduce heat to a simmer. Simmer for about 5 minutes; stir in black-eyed peas, coconut milk, green onions, and thyme until well combined. Lay cabbage chunks on top of rice mixture; place remaining Scotch bonnet half on top of cabbage.
4. 4 Cover the skillet; simmer until rice and cabbage are tender, about 20 minutes, checking occasionally to see if mixture is getting too dry on the bottom (add a small amount of water if needed to prevent burning). Stir in butter; season with salt and black pepper.

By Tatiana

Ingredients

• ✓ green onion
• baby bell pepper
• carrot
• bay leaf
• ketchup
• chicken broth
• brown sugar
• kosher salt
• yellow onion
• olive oil
• chicken thigh
• allspice
• paprika
• black pepper
• kosher salt
• ginger root
• cider vinegar
• habanero pepper
• thyme
• brown sugar
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ green onion
• pinto bean
• cornstarch
• water
• thyme
• ketchup
• scotch bonnet pepper
• garlic
• yellow onion
• carrot
• beef broth
• vegetable oil
• beef oxtail
• liquid smoke
• cinnamon
• allspice
• black pepper
• garlic powder
• salt
• worcestershire sauce
• soy sauce
• brown sugar

Instructions

1. 1 Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
3. 3 Pour 2 tablespoons beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and Scotch bonnet pepper. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.
4. 4 Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
6. 6 Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Return oxtails and vegetables back to the pot, and mix to combine.

By Katie Woodford

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