Type what you have

Ingredients

• ✓ scallion
• watermelon
• pineapple
• mango
• cilantro
• lime juice
• salt
• black pepper

Instructions

1. 1 Toss watermelon, scallions, pineapple, mango, cilantro, and lime juice together in a large bowl until well combined; season with salt and black pepper.

By CJ

Ingredients

• ✓ scallion
• salmon fillet
• water
• salt
• lemon juice
• garlic powder
• salt
• jerk marinade
• yellow onion
• cilantro
• ginger
• vegetable oil

Instructions

1. 1 Place salmon in a large bowl with ice-cold water and 1 pinch salt. Let soak, about 10 minutes. Run a knife along the skin to remove all scales.
2. 2 Rinse salmon in ice-cold water and lemon juice. Pat dry with a paper towel.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Combine garlic powder and 1/4 teaspoon salt in a small bowl. Sprinkle lightly over both sides of each salmon fillet. Rub jerk marinade over both sides of salmon.
5. 5 Place salmon fillets in a large bowl. Add scallions, onion, cilantro, and ginger; mix well to combine.
6. 6 Heat oil in an oven-safe skillet over medium heat. Cook salmon fillets skin-side down, in batches if necessary, until skin is golden, about 2 minutes. Flip and continue cooking until flesh is pale pink, 1 to 2 minutes more. Place skillet in the oven.
7. 7 Bake salmon in the preheated oven until flesh flakes easily with a fork, about 2 minutes. Remove skillet from oven and allow salmon to rest before serving, 3 to 5 minutes.

By Cooking With Tammy

Ingredients

• ✓ scallion
• fish
• lemon
• water
• green banana
• pumpkin
• potato
• corn
• carrot
• okra
• chile pepper
• garlic
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse fish with lemon juice; drain.
3. 3 Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
4. 4 Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes.
5. 5 Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
6. 6 Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

By Toney P

Ingredients

• ✓ scallion
• green bell pepper
• red bell pepper
• olive oil
• sweet chile pepper
• yellow onion
• tomato
• garlic
• cilantro
• culantro
• green olive
• oregano
• caper
• olive oil
• water

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Cut green bell pepper and red bell pepper in half from top to bottom; remove stems, seeds, and ribs. Place peppers cut-side down onto the prepared baking sheet. Lightly brush with 2 teaspoons olive oil.
3. 3 Roast under the preheated broiler until skin on peppers has blackened and blistered, 5 to 8 minutes. Transfer to a resealable plastic bag. Seal to let peppers steam as they cool, about 15 minutes. Remove skins under running water and discard. Chop flesh into large pieces.
4. 4 Place pepper pieces, sweet chile peppers, onion, scallions, tomatoes, garlic, cilantro, culantro, olives, oregano, and capers in a blender or food processor. Blend, adding 1/2 cup olive oil and water in batches, until mixture is pureed but some chunks remain.
5. 5 Divide blended mixture among four 16-ounce containers, filling each 3/4 of the way. Top each with 2 to 3 tablespoons olive oil to help preserve mixture. Close containers and refrigerate.

By MKCortes Latin Goddess

Ingredients

• ✓ scallion
• beef oxtail
• onion
• thyme
• browning sauce
• red pepper flake
• ginger root
• allspice
• garlic
• bay leaf
• beef broth
• water
• tomato paste
• butter bean
• salt
• black pepper

Instructions

1. 1 Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
3. 3 Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

By Gimme that Recipe by Bayyinah

Ingredients

• ✓ scallion
• scotch bonnet pepper
• ginger root
• carrot
• potato
• water
• vegetable oil
• chicken
• black pepper
• salt
• allspice
• thyme
• salt
• onion powder
• seasoned salt
• garlic powder
• curry powder

Instructions

1. 1 Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
2. 2 Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
3. 3 Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

By camsmum

Ingredients

• ✓ scallion
• tomato
• butter bean
• bay leaf
• allspice
• water
• ketchup
• olive oil
• soy sauce
• browning sauce
• jerk seasoning
• beef bouillon
• garlic
• thyme
• ginger root
• red bell pepper
• yellow bell pepper
• green bell pepper
• onion
• habanero pepper
• beef oxtail

Instructions

1. 1 Clean and trim excess fat off oxtails. Stem and seed habanero peppers.
2. 2 Combine 1 habanero pepper, onions, bell peppers, scallions, ginger, thyme, garlic, and bouillon in the bowl of a food processor. Blend to a paste-like consistency.
3. 3 Rub oxtails with 1/2 cup of paste, jerk seasoning, browning sauce, and soy sauce in a large bowl. Massage mixture deep into oxtails. Cover, refrigerate, and marinate 8 hours or overnight.
4. 4 Remove from refrigerator and let stand until room temperature, about 30 minutes. Remove oxtails from marinade. Reserve marinade.
5. 5 Heat oil in a large pot with a tight-fitting lid over medium heat. Add oxtails, browning on all sides, about 6 minutes. Add reserved marinade and ketchup. Cover and cook until warmed through, about 15 minutes. Add water, remaining habanero pepper, allspice, and bay leaf. Cook over medium heat until meat is tender, stirring often to prevent sticking, 2 to 3 hours.
6. 6 Taste and adjust seasoning if necessary. Reduce heat and let simmer, 15 to 20 minutes. Add beans and tomatoes and simmer until heated through, 5 to 10 minutes more.

By hillct

Ingredients

• ✓ scallion
• ramen noodle
• water

Instructions

1. 1 Preheat an outdoor smoker to 250 degrees F (120 degrees C) using hickory wood chips.
2. 2 Remove block of noodles from the package and set aside seasoning packet. Run block of noodles under water for 30 seconds on all sides. Place noodles directly on the rack of the smoker and smoke for 1 hour. Let cool.
3. 3 Bring 2 cups of water to a boil in a large saucepan. Add noodles and boil for 3 minutes. Turn heat off, stir in reserved seasoning packet, and let sit for 1 minute. Ladle into bowls and garnish with chopped scallions.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• ginger root
• sesame oil
• soy sauce
• rice wine vinegar
• ramen noodle

Instructions

1. 1 Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
2. 2 Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
3. 3 Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.

By Soup Loving Nicole

Ingredients

• ✓ scallion
• water
• vegetable bouillon
• kale
• firm tofu

Instructions

1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

Ingredients

• ✓ scallion
• tuna
• olive oil
• lemon juice
• white bean
• cherry tomato

Instructions

1. 1 Combine tuna, oil, and lemon juice in a large bowl. Add beans, cherry tomatoes, and scallions. Mix well and serve.

By Katie Pitre

Ingredients

• ✓ scallion
• french fry
• bacon
• butter
• garlic
• blue cheese
• half-and-half

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Spread French fries in a single layer on a baking sheet.
2. 2 Bake in the preheated oven until lightly golden and crisp, 24 to 34 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat; cook and stir until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving some of the bacon grease in the skillet. Slice into 1/4-inch strips.
4. 4 Stir butter into the bacon grease and set skillet over medium heat; add scallions and garlic. Cook and stir until scallions are soft and browning, about 5 minutes. Add blue cheese; cook and stir with a spatula until cheese is melted, 2 to 3 minutes. Stir in half-and-half until sauce is smooth, 2 to 3 minutes. Remove from heat and let sit for 2 minutes.
5. 5 Arrange fries on a plate and drizzle sauce over fries. Sprinkle bacon strips on top.

By BELFLOREK

Ingredients

• ✓ scallion
• bread
• butter
• parsley
• garlic
• salmon
• cucumber
• lemon

Instructions

1. 1 Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
2. 2 Combine butter, scallion, parsley, and garlic in a small bowl.
3. 3 Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

By Hugatunity

Ingredients

• ✓ scallion
• russet potato
• butter
• colby monterey jack cheese
• seasoned salt
• bacon
• sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven. Turn on the broiler to the low setting.
3. 3 When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
4. 4 Brush inside of potato skins with butter. Add 2 tablespoons cheese to each one, sprinkle with seasoned salt, and top with bacon.
5. 5 Return to the oven and broil until cheese is melted, 2 to 3 minutes. Serve with sour cream and scallions.

By LauraChristine

Ingredients

• ✓ scallion
• milk
• all-purpose flour
• egg
• water
• baking powder
• salt
• ginger
• sesame oil

Instructions

1. 1 Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
2. 2 Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.

By linda

Ingredients

• ✓ scallion
• soy sauce
• chili garlic sauce
• sesame oil
• rice vinegar
• red pepper flake
• ahi tuna
• sesame seed
• avocado
• lime

Instructions

1. 1 Whisk scallion, soy sauce, chili-garlic sauce, sesame oil, rice vinegar, and red pepper flakes in a bowl until thoroughly combined. Add tuna cubes and toss until well coated. Sprinkle sesame seeds on top.
2. 2 Serve with avocado and fresh lime wedges.

By Cipher

Ingredients

• ✓ scallion
• honey
• sesame oil
• soy sauce
• ginger
• garlic
• chicken wing
• sesame seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Whisk honey, sesame oil, soy sauce, ginger, and garlic together in a small bowl.
3. 3 Arrange chicken wings on prepared baking sheet.
4. 4 Bake chicken in the preheated oven for 45 minutes. Brush 1/2 of the honey mixture over the wings; bake for 10 minutes. Brush remaining sauce over wings, sprinkle sesame seeds over the top, and bake wings until no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish wings with scallions.

By Sam Lewin

Ingredients

• ✓ scallion
• tomato juice
• bloody mary dry spice mix
• olive oil
• water chestnut
• jalapeno pepper
• garlic
• shrimp

Instructions

1. 1 Combine tomato juice and 2 tablespoons Bloody Mary spice mix in a large jar with a lid and shake vigorously for 15 seconds. Set aside.
2. 2 Heat oil lin a large pan over medium heat. Add water chestnuts, scallions, jalapeno pepper, garlic, and about 2/3 the Bloody Mary-tomato juice mixture. Cook 2 minutes.
3. 3 Place shrimp in a bowl and sprinkle with remaining Bloody Mary spice mix. Add them to the pan with the tomato juice mixture. Cook and stir until shrimp are opaque and curl slightly, 2 to 3 minutes.

By LUCILLES BLOODY MARY MIX

Ingredients

• ✓ scallion
• all-purpose flour
• baking powder
• kosher salt
• sugar
• baking soda
• butter
• sour cream
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.
3. 3 Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.
4. 4 Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

By Incu

Ingredients

• ✓ scallion
• butter bean
• fennel
• lemon juice
• olive oil
• dill
• honey
• salt
• pepper
• garlic

Instructions

1. 1 Combine butter beans, fennel, and scallions in a bowl.
2. 2 Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
3. 3 Refrigerate at least 1 hour before serving, or up to 1 day.

By KeizerKitchen

Ingredients

• ✓ scallion
• cucumber
• salt
• rice vinegar
• garlic
• ginger
• chile oil
• chile powder
• sugar
• fish sauce

Instructions

1. 1 Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
2. 2 Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
3. 3 Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

By Eric

Ingredients

• ✓ scallion
• butter
• mushroom
• vegetable broth
• garlic
• sage
• dill
• thyme
• parsley
• wonton wrapper

Instructions

1. 1 Heat 2 tablespoons butter in a saucepan over medium heat. Add mushrooms, vegetable broth, garlic, scallions, sage, dill, thyme, and parsley and cook until reduced, about 10 minutes. Separate liquid from mushrooms with a spoon and reserve–this will be your sauce later. The consistency should be thin, and the color should be dark.
2. 2 Spoon a small amount of mushroom filling onto one wonton. Take another and seal the two using a fork, wetting the edges with water if necessary. Repeat with remaining wrappers and filling.
3. 3 Heat remaining butter in a pan over medium to medium-high heat. Add ravioli and saute until lightly browned, about 5 minutes. Drizzle sauce on top and serve.

By Anne Marie

Ingredients

• ✓ scallion
• chicken tender
• soy sauce
• brown sugar
• ginger
• fish sauce
• lime
• metal skewer
• cornstarch

Instructions

1. 1 Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
2. 2 Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
4. 4 Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
5. 5 Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

By Aleka Shunk

Ingredients

• ✓ scallion
• tomato
• cilantro
• red wine vinegar
• chile-garlic sauce
• garlic
• olive oil
• garlic salt

Instructions

1. 1 Combine scallions, tomatoes, cilantro, red wine vinegar, chili garlic sauce, garlic, olive oil, and garlic salt in the bowl of a food processor or blender; pulse until reaches desired consistency. Refrigerate to let flavors blend, about 2 hours.

By bdweld

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
• mushroom
• vegetable oil
• half-and-half
• egg
• salt
• pepper
• white bread
• ham
• cheddar cheese

Instructions

1. 1 Saute mushrooms in 1 tablespoon of oil. Season with salt and set aside.
2. 2 Whisk half-and-half, eggs, salt and pepper until smooth. Spray a 9-by-13-inch Pyrex or ceramic baking dish with vegetable cooking spray.
3. 3 Line bottom with 6 slices of bread. Scatter half of the ham, and half of the mushrooms over the bread, then sprinkle with half of the scallions and cheese. Pour 1 cup of egg mixture over the top. Repeat layers with remaining bread, ham, mushrooms, cheese and scallions. Slowly pour remaining egg mixture evenly over top. Cover with plastic wrap, then weight down casserole with 3 16-ounce cans for at least 15 minutes to submerge ingredients. (Can be refrigerated overnight, but return to room temperature before baking.)
4. 4 Adjust oven rack to middle position. Bake in preheated 325-degree oven until custard is just set, about 50 minutes. Turn on broiler and broil until strata is spotty brown and puffy (watch carefully), about 5 minutes longer. Let stand for 8 to 10 minutes, then serve immediately.

By USA WEEKEND columnist Pam Anderson

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
• broccoli
• red bell pepper
• cranberry
• walnut
• mayonnaise
• lime juice
• apple cider vinegar
• sugar
• curry powder
• cayenne pepper

Instructions

1. 1 Mix broccoli, red bell pepper, cranberries, walnuts, and scallions together in a large bowl.
2. 2 Whisk mayonnaise, lime juice, vinegar, sugar, curry powder, and cayenne pepper together in a bowl until smooth; pour over broccoli mixture and toss to coat. Refrigerate salad until flavors blend, 2 hours to overnight. Toss well before serving.

By MHarryman