Type what you have

Ingredients

• ✓ green onion
• shrimp
• butter
• garlic
• white wine

Instructions

1. 1 Preheat broiler to 500 degrees (260 degrees C).
2. 2 Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.

By Randy

Ingredients

• ✓ green onion
• cheddar cheese
• yogurt
• mayonnaise
• horseradish
• black pepper

Instructions

1. 1 Stir Cheddar cheese, yogurt, green onions, mayonnaise, horseradish, and black pepper together in a bowl; refrigerate until chilled, at least 1 hour.

By Phyllis Cook Sliger

Ingredients

• ✓ green onion
• self-rising flour
• baking soda
• butter
• buttermilk
• cheddar cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk together self-rising flour and baking soda in a large bowl. Add cold butter and cut it into flour with a pastry blender until mixture resembles coarse crumbs, 5 to 7 minutes. Make a well in the center of flour mixture and pour in buttermilk. Stir with a fork just until mixture starts to come together to form a shaggy dough.
3. 3 Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a bench scraper. Press again into a rectangle, flouring the surface if dough seems sticky. Roll dough with a rolling pin to 1/2-inch thickness.
4. 4 Sprinkle dough with 1/4 cup cheese and 1/8 cup green onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1/2-inch thickness. Top with remaining 1/4 cup cheese and 1/8 cup green onions. Fold into thirds and roll out again to about 1/2-inch thickness. Use a 2- or 3-inch round cutter to cut out 12 biscuits.
5. 5 Transfer biscuits to the prepared baking sheet. Brush lightly with buttermilk. Sprinkle the tops with about 1 teaspoon cheese.
6. 6 Bake in the preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.

By John Mitzewich

Ingredients

• ✓ green onion
• potato
• milk
• butter
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
2. 2 Drain potatoes well, then return to the pot and cover with a clean dish towel. Place the pot over very low heat until potatoes are dry, 2 to 3 minutes.
3. 3 Meanwhile, heat the milk and green onion in a saucepan over medium-low heat until warm, 3 to 4 minutes.
4. 4 Once potatoes are dry, add butter and salt; mash with a potato masher until smooth. Stir in warm milk mixture until well combined, then season with pepper.

By Ita

Ingredients

• ✓ green onion
• cucumber
• salt
• sour cream
• vinegar
• vegetable oil
• dill weed

Instructions

1. 1 Mix cucumbers and salt in a bowl; let sit for 1 hour. Drain cucumber in a colander, squeezing as much excess liquid as you can with your hands.
2. 2 Combine cucumbers and green onions in a bowl.
3. 3 Stir sour cream, vinegar, oil, and dill together in a small bowl; drizzle over cucumber mixture and toss to coat.

By Tammy

Ingredients

• ✓ green onion
• buttermilk
• beet
• cucumber
• dill
• white vinegar
• salt

Instructions

1. 1 Combine buttermilk, beets and liquid, cucumber, green onions, dill, vinegar, and salt in a bowl. Cover the bowl; refrigerate 2 hours to overnight for best flavor. Serve cold.

By Nina Capaccio

Ingredients

• ✓ green onion
• macaroni
• mayonnaise
• egg
• white vinegar
• egg
• dill pickle

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente; drain.
2. 2 In a mixing bowl, combine mayonnaise, raw egg and vinegar; whisk until smooth. Mix the green onions, hard-cooked eggs, and pickle into a bowl. Stir in cooled macaroni and mix until thoroughly combined.

By Freakowd40

Ingredients

• ✓ green onion
• black peppercorn
• celery seed
• mustard seed
• allspice berry
• water
• white vinegar
• kosher salt

Instructions

1. 1 Inspect 4 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until ready to use. Wash new, unused lids and rings in warm soapy water. Alternatively, sterilize jars in the dishwasher.
2. 2 Combine peppercorns, celery seeds, mustard seeds, and allspice berries in a small bowl; divide evenly among the prepared canning jars.
3. 3 Pack onions vertically into jars, alternating tips-up and tips-down to snugly fit.
4. 4 Bring water, vinegar, and salt to a boil in a saucepan. Pour hot liquid into jars over onions, leaving ½-inch headspace at the top. Run a knife or thin spatula around the insides of the jars after filling to remove air bubbles. Wipe the rims of jars with a moist paper towel to remove any food residue. Top with lids and screw-on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 6 to 12 hours. Press the center of each lid with a finger to ensure the lid does not move up or down.
7. 7 Store in a cool, dark place, undisturbed, for at least 4 weeks before serving.

By MrsWheelbarrow

Ingredients

• ✓ green onion
• tuna
• mayonnaise
• red bell pepper
• balsamic vinegar
• black pepper
• garlic salt
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl.
3. 3 Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture.
4. 4 Garnish with reserved green onions and a dash of black pepper before serving.

By La Cocina de Redondita

Ingredients

• ✓ green onion
• potato
• cabbage
• butter
• half-and-half
• salt
• black pepper

Instructions

1. 1 Place potatoes, cabbage, and green onions into a large saucepan; fill with water and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 20 minutes.
2. 2 Drain vegetables and place them into a large bowl. Mash potatoes and vegetables with butter using a fork until mixture is chunky, pouring in half-and-half gradually as you mash. Season with salt and pepper.

By Spy Glass

Ingredients

• ✓ green onion
• potato
• corned beef
• salt
• black pepper
• garlic
• butter
• tomato salsa

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 almost tender but still firm, about 15 minutes. Drain and finely chop.
2. 2 Cook beef in a large cast iron or nonstick skillet over medium heat until fat begins to render. Stir green onions, salt, and pepper into beef. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 1 to 2 minutes.
3. 3 Stir potatoes, salsa, and a pinch of salt into beef mixture. Pat mixture down in the skillet with a spatula and divide hash into 4 sections.
4. 4 Cook, without stirring, until a crust forms on the bottom, about 5 minutes. Flip sections and cook until a crust forms on the bottom, about 5 minutes more. Repeat cooking and flipping process, flipping every 5 minutes, until hash stays together and has a golden crust, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ green onion
• potato
• olive oil
• sherry vinegar
• paprika
• kosher salt
• jalapeno pepper
• chilean sea bass fillet

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a baking dish.
2. 2 Place potatoes in a microwave-safe dish. Microwave on high until just softened, about 5 minutes.
3. 3 Whisk oil and vinegar together in a mixing bowl. Whisk in paprika and salt, then stir in green onions and jalapeño.
4. 4 Stir in cooked potatoes until coated. Slide sea bass fillets into the bowl, turning several times to coat with vinaigrette. Transfer fish to a plate.
5. 5 Transfer potatoes to the prepared baking dish, then nestle fish on top. Sprinkle with a pinch of salt and a pinch of paprika, then drizzle with a bit of oil.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, about 15 minutes.
7. 7 Enjoy!

By John Mitzewich

Ingredients

• ✓ green onion
• ground beef
• celery
• tomato
• beef broth
• bulgur
• salt
• cayenne pepper

Instructions

1. 1 Cook ground beef in a skillet over medium-high heat until crumbly and almost cooked through. Drain the grease, then reduce the heat to medium. Stir in celery, green onions, and tomato. Cook until celery is tender and beef is browned.
2. 2 While the beef is cooking, bring beef broth to a boil in a saucepan. Add bulgur wheat, cover, and reduce the heat to low. Simmer for about 10 minutes, until tender. Stir bulgur wheat into beef mixture and season with salt and cayenne pepper.

By Traveling_Is_Love

Ingredients

• ✓ green onion
• chicken thigh
• bacon
• garlic
• ginger
• salad dressing
• salt
• pepper

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook chicken until well browned on both sides. Allow chicken to cool slightly.
2. 2 Wrap each thigh in a piece of bacon, and place in slow cooker. Sprinkle garlic and ginger over the chicken; top with Russian dressing. Cook on Low heat for 5 to 6 hours. Season to taste with salt and pepper.

By Val-Flowers

Ingredients

• ✓ green onion
• olive oil
• pea
• mint leaves
• butter
• brown sugar
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add frozen peas, green onions, and mint. Cook, stirring until peas are hot and tender but still bright green, 7 to 10 minutes.
2. 2 Transfer to a bowl and mash until peas are crushed but still slightly chunky. Add butter, brown sugar, salt, and pepper. Stir until butter melts and sugar dissolves.

By Ella

Ingredients

• ✓ green onion
• kale
• olive oil
• kielbasa sausage
• chicken broth
• white bean
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Roll kale leaves into tight tubes and cut crosswise into 1/4-inch strips.
2. 2 Heat oil in a large, heavy saucepan over medium heat. Cook and stir kielbasa in hot oil until browned, about 5 minutes. Stir green onions in with sausage; cook until onions soften, about 3 minutes. Add kale; cook and stir until kale wilts, about 3 minutes.
3. 3 Pour chicken broth over the kielbasa mixture; add beans and stir. Bring the mixture to a boil, reduce heat to low, and cook at a simmer until kale is completely tender, about 15 minutes. Season with salt and pepper and top with Parmesan cheese.

By bfr610

Ingredients

• ✓ green onion
• potato
• egg
• whole wheat flour
• black pepper
• salt
• baking powder
• oil

Instructions

1. 1 In a large bowl, stir together hash browns, egg substitute, flour, green onion, pepper, salt, and baking powder.
2. 2 Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.
3. 3 Cook four latkes at a time. For each latke, spread 1/4 cup potato mixture into a 3 1/2-inch circle in the hot skillet. Cook for 4 to 5 minutes, turning once. Repeat with remaining potato mixture, adding more oil to the skillet as needed. Season with salt and pepper if desired.

By Simply Potatoes

Ingredients

• ✓ green onion
• olive oil
• red wine vinegar
• white sugar
• soy sauce
• cabbage
• almond
• sunflower seed kernel
• raisin

Instructions

1. 1 Whisk oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves. Set aside.
2. 2 Toss cabbage, green onions, almonds, sunflower seeds, and raisins together in a large bowl; drizzle viniagrette over top and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving.

By Sharon Angel

Ingredients

• ✓ green onion
• couscous
• chicken broth
• white wine
• olive oil
• lime juice
• cumin
• garlic
• chicken breast
• green bell pepper
• red bell pepper
• yellow bell pepper
• black olive

Instructions

1. 1 Prepare couscous pasta according to package directions, using chicken broth for liquid. Drain and set aside.
2. 2 In a large skillet combine the wine, oil, 1 tablespoon lime juice, 1 teaspoon cumin and garlic; mix all together and add chicken. Simmer over low heat until all liquid has evaporated and chicken juices run clear, 5 to 7 minutes.
3. 3 Remove chicken from skillet and mix in a large bowl with remaining 1 tablespoon lime juice, remaining 1/2 teaspoon cumin, green bell pepper, red bell pepper, yellow bell pepper, green onion and couscous. Garnish with a few black olives per serving.

By Christian Booher

Ingredients

• ✓ green onion
• beet
• potato
• carrot
• dill pickle
• vegetable oil
• champagne vinegar
• salt

Instructions

1. 1 Bring a large pot of water to a boil; add beets and cook until tender, about 30 minutes. Drain beets; cool and remove skins. Dice and place in a large bowl.
2. 2 Meanwhile, bring a separate pot of water to a boil; add potatoes and carrots and cook until tender, about 20 minutes. Drain potatoes and carrots; cool and remove skins. Dice and place vegetables in the same large bowl.
3. 3 Add diced pickles to the bowl with vegetables. Drizzle in oil and vinegar; toss to coat. Season with salt; sprinkle with green onions. Chill completely before serving.

By Allrecipes Member

Ingredients

• ✓ green onion
• potato
• turkey hot dog
• egg
• dill pickle
• pea
• salt
• mayonnaise

Instructions

1. 1 Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
2. 2 Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

By KATUSHKA92

Ingredients

• ✓ green onion
• potato
• butter
• sour cream
• cabbage
• garlic
• salt
• black pepper

Instructions

1. 1 Place potatoes in a large pot, and add enough water to cover. Bring to a boil, and cook for about 10 minutes, until potatoes are soft enough to mash. Drain. Transfer to a large serving bowl, and mash potatoes with 1/4 cup of butter and all of the sour cream until well blended.
2. 2 Melt remaining butter in a large pot (you can use the same pot) over medium heat. Add garlic and green onion, and cook, stirring until softened. Add the cabbage, cover the pan, and let the cabbage steam for about 10 minutes, stirring occasionally. Stir the cabbage mixture into the mashed potatoes, and season liberally with salt and pepper. Serve hot.

By MORGANLF

Ingredients

• ✓ green onion
• olive oil
• potato
• salt
• pepper
• onion
• egg
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil over medium-high heat in a large skillet. Add potatoes and season lightly with salt and pepper; cook, stirring occasionally, until golden brown and crisp, 10 to 14 minutes. Add onions; cook and stir until soft and beginning to brown, 6 to 8 minutes.
3. 3 Whisk eggs in a bowl; season with salt and pepper.
4. 4 Pour eggs into the skillet and stir gently to combine with potatoes and onion. Reduce the heat to low and cook until eggs begin to brown on the bottom, 4 to 5 minutes.
5. 5 Loosen omelette with a spatula. Invert a large plate over the pan, and carefully flip omelette out onto the plate. Slide omelette, uncooked-side down, back into the pan. Cook until eggs are set, 4 to 5 minutes.
6. 6 Serve warm, garnished with tomato and green onion.

By PATTY5

Ingredients

• ✓ green onion
• phyllo dough
• bread crumb
• prosciutto
• spinach
• provolone cheese
• banana pepper
• phyllo dough
• egg
• water

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Prepare a 10 inch springform pan with nonstick cooking spray. Layer 8 sheets of phyllo dough into the bottom and sides of the pan, allowing the phyllo to hang 1/4 inch over the sides. Sprinkle 1/3 of the bread crumbs evenly into the bottom of the pan. Layer with 1/3 each of the prosciutto, spinach, provolone, green onions, and banana peppers. Repeat twice more to form three layers. Lay the edges of the exposed phyllo over the torte, then layer the remaining 6 sheets of phyllo dough over the top. Tuck the edges of the phyllo dough into the sides of the pan. In a small cup, mix together the egg and water. Brush over the top of the pastry.
3. 3 Bake for 30 minutes, then cover loosely with aluminum foil. Continue baking until brown, about 45 minutes. Let stand 10 minutes before removing from pan and serving.

By AUTUMNHEARTS

Ingredients

• ✓ green onion
• potato
• bacon
• white sugar
• flour
• water
• white wine vinegar
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.
2. 2 While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.
3. 3 Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.
4. 4 Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

By April

Ingredients

• ✓ green onion
• red potato
• cabbage
• butter
• butter
• garlic
• white pepper
• milk
• corned beef

Instructions

1. 1 Place potatoes into a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage and 2 tablespoons of butter; cover and simmer until the cabbage has softened, 10 to 12 minutes. Drain.
3. 3 Melt 1/2 cup butter in a skillet over medium heat. Stir in garlic and white parts of green onions. Cook until garlic has softened and mellowed, about 2 minutes.
4. 4 Drain potatoes and mash with white pepper. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green parts of green onions.

By Lisa Deutsch Harrigan

Ingredients

• ✓ green onion
• ✓ green onion
• russet potato
• butter
• kale
• leek
• butter
• salt
• black pepper
• heavy cream
• butter

Instructions

1. 1 Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.
2. 2 Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.
3. 3 Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

By John Mitzewich

Ingredients

• ✓ green onion
• butter
• olive oil
• cabbage
• russet potato
• water
• milk
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and olive oil and allow butter to melt. Add cabbage and green onions and cook until wilted, about 2 minutes. Turn pot off.
2. 2 Add potatoes and water to the pot. Close and lock the lid. Select manual pressure and set timer for 5 minutes. Allow about 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove pressure cooker liner and place on the counter. Add milk and mash using a potato masher. Let colcannon stand for 3 minutes.
5. 5 Transfer to a serving dish. Make a well in the center of the potatoes and add remaining 2 tablespoons butter. Season with salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ green onion
• chicken breast
• celery
• apple
• raisin
• green grape
• pecan
• black pepper
• curry powder
• mayonnaise

Instructions

1. 1 Combine chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder, and mayonnaise in a bowl; mix well to combine.

By Karen L Baker

Ingredients

• ✓ green onion
• bread flour
• instant yeast
• salt
• water
• olive oil
• yellow onion
• kosher salt
• bread crumb
• poppy seed
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich