Type what you have

Ingredients

• ✓ green onion
• olive oil
• pea
• tomato
• potato
• dill
• salt
• black pepper
• water

Instructions

1. 1 Heat olive oil in a saucepan over medium heat, Cook and stir onions in hot oil until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from tomatoes.
2. 2 Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Make sure that any remaining water from tomatoes has evaporated before serving.

By Diana Moutsopoulos

Ingredients

• ✓ green onion
• olive oil
• onion
• garlic
• spinach
• parsley
• feta cheese
• ricotta cheese
• egg
• phyllo dough
• olive oil

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square baking pan.
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion, green onions, and garlic in the hot oil until soft and lightly browned, about 5 minutes.
3. 3 Stir in spinach and parsley, adding spinach in batches if it doesn't all fit in the pan at once, and continue to saute until spinach is limp and excess liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool.
4. 4 Mix feta cheese, ricotta cheese, and eggs in a large bowl until well combined. Stir in spinach mixture. Lay one sheet of phyllo dough in the prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top and brush with olive oil. Repeat the process with two more sheets of phyllo dough; the sheets will overlap the pan.
5. 5 Spread spinach and cheese mixture into the pan. Fold any overhanging dough over the filling. Brush with oil.
6. 6 Layer the remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into the pan to seal the filling.
7. 7 Bake in the preheated oven until golden brown, 30 to 40 minutes.
8. 8 Cut into squares and serve while hot.
9. 9 Enjoy!

By SILVERWOLF

Ingredients

• ✓ green onion
• cooking spray
• spinach
• dill
• garlic
• salt
• black pepper
• mozzarella cheese
• parmesan cheese
• feta cheese
• egg
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet lightly with cooking spray.
2. 2 Heat a large pan over medium-high heat and coat with cooking spray. Saute spinach, green onions, dill, garlic, salt, and pepper until spinach wilts and begins to release its liquid, 3 to 5 minutes.
3. 3 Combine mozzarella, Parmesan, and feta cheeses in a large bowl. Add egg and the spinach mixture and mix thoroughly.
4. 4 Lay 1 puff pastry sheet on the baking sheet. Trace a wet fingertip around the edge to moisten. Spread the spinach and cheese mixture in the center, leaving a 1/2-inch border. Lay the second sheet of pastry on top and push down the edges to seal. Make two knife slits on top to allow steam to escape. Spray the top with cooking spray.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Let cool for 5 minutes and slice into sections using a pizza cutter.

By itzatrap

Ingredients

• ✓ green onion
• olive oil
• medium-grain white rice
• kosher salt
• black pepper
• cayenne pepper
• dill
• mint leaves
• spinach
• water
• kosher salt
• lemon
• feta cheese
• pickled red onion
• hot chili flake
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
3. 3 Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
4. 4 Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
5. 5 Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
6. 6 Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ green onion
• bison skirt steak
• olive oil
• lemon juice
• lemon zest
• garlic
• salt
• oregano
• black pepper
• skewer
• greek yogurt
• cucumber
• garlic
• salt
• black pepper

Instructions

1. 1 Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.
2. 2 For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
3. 3 Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.
4. 4 For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce.
5. 5 Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.

By The Bison Council

Ingredients

• ✓ green onion
• parsley
• feta cheese
• greek seasoning
• red snapper fillet
• olive oil
• black pepper
• salt
• sugar
• garlic
• caper
• lemon juice
• kalamata olive
• olive oil
• yellow onion
• tomato
• green bell pepper

Instructions

1. 1 Combine green bell pepper, tomato, onion, olive oil, olives, lemon juice, green onion, capers, garlic, sugar, salt, and pepper in a heavy pan over medium-high heat. Saute until all ingredients are slightly wilted, 5 to 10 minutes. Remove from heat and keep warm.
2. 2 Heat olive oil in a heavy pan over medium heat. Add snapper fillets to hot oil. Sprinkle Greek seasoning on top and cook for 2 to 3 minutes. Turn fish over and cook on the other side for 2 more minutes. Turn fish back to the original side and finish cooking until fish is tender and flakes easily with a fork, another 1 to 2 minutes.
3. 3 Pour still-hot Athenian sauce over fish just before serving. Sprinkle about 2 ounces feta cheese and 1 tablespoon of parsley over each portion.

By Will McIntyre

Ingredients

• ✓ green onion
• chili flake
• feta cheese
• flat-leaf parsley
• turmeric
• paprika
• red bell pepper
• green bean
• zucchini
• chicken broth
• red onion
• olive oil
• kosher salt
• chicken breast
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• whole wheat couscous

Instructions

1. 1 Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
2. 2 Season chicken on both sides with salt.
3. 3 Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
4. 4 Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
5. 5 Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
6. 6 When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
7. 7 Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ green onion
• olive oil
• butter
• parmesan cheese
• water
• olive oil
• salt
• semolina flour
• all-purpose flour
• black pepper
• salt
• olive oil
• milk
• sugar
• spearmint
• dill
• parsley
• feta cheese
• leek
• spinach
• egg

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish.
2. 2 Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil.
3. 3 Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.

By Gracey

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
• 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
• 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