Type what you have

Ingredients

• ✓ chive
• hot dog
• chicken broth

Instructions

1. 1 With a sharp knife, cut the hot dogs in half the short way. Slice each piece in half vertically, cutting about 3/4 of the way up towards the rounded end. Leave about 1 inch of the rounded end as the head of the octopus. Rotate the dog 90 degrees, and make another vertical cut. Cut the 4 legs in half again, to make 8 legs and a head. The hot dogs should look like tassels with rounded heads.
2. 2 Bring the chicken broth and chives to a boil in a soup pot. Place the octopus hot dogs into the boiling soup, and simmer for about 5 minutes. The legs will curl to make the octopus shape. Serve in bowls with an octopus or 2 in each bowl.

By nikkimarlise

Ingredients

• ✓ chive
• egg
• mayonnaise
• cream cheese
• parsley
• dill
• dijon mustard
• paprika
• salt

Instructions

1. 1 Cut hard-boiled eggs in half, removing egg yolks from egg whites.
2. 2 Combine egg yolks, mayonnaise, cream cheese, parsley, chives, dill, mustard, paprika, and salt in a food processor. Blend until creamy and mixed well together, adding more mayonnaise if consistency is too thick.
3. 3 Coarsely chop egg whites and place in a medium bowl, add egg-herb mixture, and mix with a spoon.

By Sharon Thompson

Ingredients

• ✓ chive
• cheddar cheese
• mozzarella cheese
• bread
• oregano
• salt
• black pepper
• butter
• parsley

Instructions

1. 1 Assemble the sandwich by placing Cheddar and mozzarella cheese on the bread. Season with oregano, salt, and pepper.
2. 2 Heat butter in a pan over medium-low heat. Add sandwich and cook until cheeses melt, 3 to 5 minutes, increasing heat if needed. Flip and cook until golden brown, 3 to 5 minutes more.
3. 3 Cut in half and top with parsley and chives.

By pratham

Ingredients

• ✓ chive
• cooking spray
• fried potato nugget
• ham
• monterey jack cheese
• green onion

Instructions

1. 1 Preheat oven to 425 degrees F. Coat 12 (2 1/2-inch) muffin tins with nonstick cooking spray. Place 4 potato nuggets in each muffin tin. Bake for 12 minutes. Remove from oven. Use the bottom of a 1/4-cup measure to press the potatoes into the bottom and part way up the sides. Return to the oven and bake 12 minutes more.
2. 2 Divide ham among cups. Bake for 10 minutes more or until cups are crisp and brown and ham is heated through. Remove from oven.
3. 3 Divide cheese among cups. Bake 5 minutes or until cheese is melted and edges are golden. Remove from tins. Garnish with green onions or chives.

By Farmland

Ingredients

• ✓ chive
• buttermilk
• mayonnaise
• sour cream
• garlic powder
• onion powder
• dill
• parsley
• salt
• pepper

Instructions

1. 1 Whisk together the buttermilk, mayonnaise, and sour cream in a bowl. Stir in the garlic powder, onion powder, chives, dill, parsley, salt, and pepper. Cover and refrigerate at least 30 minutes before serving.

By JPsMommie

Ingredients

• ✓ chive
• hawaiian bread roll
• black forest ham
• gruyere cheese
• cream cheese
• onion
• butter
• worcestershire sauce
• onion
• parmesan cheese

Instructions

1. 1 Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
2. 2 Place equal amounts of ham on each roll bottom. Top with Gruyere.
3. 3 On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
4. 4 In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
5. 5 Place sandwiches, covered in foil, in a preheated 350 degrees F oven. Bake for 20 minutes or until warmed through. Enjoy!

By Philadelphia

Ingredients

• ✓ chive
• cheddar cheese
• red pepper
• cream cheese
• dill pickle juice
• mayonnaise
• hot pepper sauce
• black pepper

Instructions

1. 1 Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes.
2. 2 Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.

By TNCOLLEGEGIRL

Ingredients

• ✓ chive
• egg
• bacon
• creamy salad dressing
• red onion
• dijon mustard
• honey mustard
• lemon juice
• dill
• seasoned salt
• kaiser roll

Instructions

1. 1 Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

By AlwaysHungry

Ingredients

• ✓ chive
• tomato soup
• water
• tomato juice
• garlic
• cayenne pepper
• rosemary
• thyme
• oregano
• basil
• paprika
• tomato
• red bell pepper

Instructions

1. 1 Combine the tomato soup and the water in a large sauce pot; simmer, stirring occasionally, for 5 minutes. Add the tomato juice, chives, garlic, cayenne, rosemary, thyme, oregano, basil, and paprika to the pot. Simmer soup for 25 minutes, stirring occasionally.
2. 2 Stir in the diced tomatoes and red peppers. Simmer until peppers are soft, about 10 minutes.

By Tish Young

Ingredients

• ✓ chive
• fingerling potato
• salad dressing
• sour cream
• onion
• parsley
• sweet pickle relish
• dill pickle relish
• yellow mustard
• sugar
• thai basil
• celery seed

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, 15 to 20 minutes. Drain and let cool, about 15 minutes. Chop coarsely.
2. 2 Combine salad dressing, sour cream, onion, parsley, chives, sweet relish, dill relish, mustard, sugar, basil, and celery seed in a large bowl. Add potatoes; stir well to coat. Cover and chill to let all the flavors blend, 12 to 24 hours.

By Eleanor Price

Ingredients

• ✓ chive
• russet potato
• egg
• coleslaw dressing
• salad dressing
• salt
• black pepper
• paprika

Instructions

1. 1 Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
3. 3 Peel cooled potatoes and chop; add to eggs in glass dish.
4. 4 Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
5. 5 Cover dish with plastic wrap and refrigerate overnight.

By Bren

Ingredients

• ✓ chive
• iceberg lettuce
• salami
• mozzarella cheese
• cheddar cheese
• tomato
• black olive
• tomato sauce
• vegetable oil
• white wine vinegar
• sugar
• oregano
• salt
• garlic powder
• black pepper

Instructions

1. 1 Combine lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives, and chives in a large bowl. Mix well to combine.
2. 2 Make dressing: Whisk together tomato sauce, oil, vinegar, sugar, oregano, salt, garlic powder, and pepper in a medium bowl.
3. 3 Pour enough dressing over lettuce mixture to coat; toss and serve.

By Patrick

Ingredients

• ✓ chive
• orzo pasta
• mayonnaise
• sour cream
• cider vinegar
• mustard
• mustard
• white sugar
• black pepper
• salt
• ham
• red onion
• green bell pepper
• cherry tomato
• grape tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink.
2. 2 Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
3. 3 Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.

By Phiny

Ingredients

• ✓ chive
• farro
• asparagus
• cherry tomato
• walnut
• cranberry
• parsley
• balsamic vinaigrette
• parmesan cheese

Instructions

1. 1 Soak farro in a large bowl of water for at least 12 hours. Drain.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in drained farro and return to a boil. Reduce heat to medium and cook farro uncovered, stirring occasionally, for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
3. 3 Meanwhile, fill another large pot with lightly salted water and bring to a boil. Add asparagus and cook, uncovered, until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and chop. Set aside.
4. 4 Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with about 3/4 cup Parmesan cheese; toss until evenly mixed. Top with remaining 1/4 cup Parmesan cheese and serve at room temperature.

By Duncan

Ingredients

• ✓ chive
• potato
• egg
• red onion
• dill pickle
• mayonnaise
• mustard
• black pepper

Instructions

1. 1 Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until semi-soft, about 20 minutes. Transfer potatoes to the bowl of ice water until completely cool.
2. 2 Meanwhile, place eggs in a separate saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Transfer eggs to the bowl of ice water until completely cool.
3. 3 Dice potatoes; place in a large bowl. Peel and cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Stir red onion and pickles into potato mixture.
4. 4 Add mayonnaise, mustard, chives, and black pepper to egg yolks; whisk until smooth. Gently stir mayonnaise mixture into potato mixture until evenly coated.
5. 5 Refrigerate potato salad before serving, 10 to 15 minutes.

By Greenleafwolf

Ingredients

• ✓ chive
• spinach
• chicken broth
• mushroom
• onion
• olive oil
• butter
• mustard
• milk
• egg
• black pepper
• dill weed
• parsley
• marjoram
• oregano
• salt
• all-purpose flour

Instructions

1. 1 Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
2. 2 Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
3. 3 Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.
4. 4 Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.
5. 5 Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ chive
• chicken
• celery
• yogurt
• sour cream
• tarragon
• almond
• salt
• pepper

Instructions

1. 1 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
2. 2 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

By jessica

Ingredients

• ✓ chive
• cream cheese
• dijon mustard
• whole wheat tortilla
• iceberg lettuce
• turkey
• swiss cheese
• bacon
• tomato
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla, spreading to within 1/4 inch of the edge.
3. 3 Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese.
4. 4 Top each tortilla evenly with crumbled bacon, tomato, and avocado slices.
5. 5 Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

By Rochelle Brooks Thompson

Ingredients

• ✓ chive
• potato
• red onion
• tarragon
• white wine
• bacon
• tzatziki sauce
• salt
• black pepper

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, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
2. 2 Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
4. 4 Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

By Ellen Violet-Muir

Ingredients

• ✓ chive
• bologna
• white vinegar
• vegetable oil
• onion
• tomato
• garlic
• parsley
• dill pickle

Instructions

1. 1 Slice bologna into 1/4-inch thick slices, and then into 1/4-inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
2. 2 Whisk together vinegar and oil in a medium bowl. Stir in onion, tomato, garlic, chives, and parsley. Slice pickles lengthwise into spears and add them to the dressing. Pour over bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

By MEAF0RDM0

Ingredients

• ✓ chive
• pumpkin puree
• chicken broth
• half-and-half
• curry powder
• nutmeg
• salt
• black pepper
• sour cream

Instructions

1. 1 Whisk pumpkin puree and Swanson® Chicken Broth together in a medium saucepan. Stir in half-and-half, curry powder, nutmeg, salt, and pepper.
2. 2 Cook over medium heat for about 10 minutes until mixture begins to steam; do not bring to a boil. Adjust seasoning, if needed. Keep warm over low heat until ready to serve.
3. 3 Ladle into small bowls. Garnish each serving with a dollop of sour cream and chopped chives.

By lutzflcat

Ingredients

• ✓ chive
• walnut
• beet
• beet greens
• walnut oil
• goat cheese
• kosher salt
• black pepper
• champagne vinegar
• beet green

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet.
2. 2 Toast in the preheated oven until golden brown and fragrant, about 45 minutes. Watch carefully as they burn quickly. Remove from the oven and set aside until needed. Increase the oven temperature to 375 degrees F (190 degrees C).
3. 3 Crinkle up a piece of aluminum foil and place it into an oven-safe dish or pie plate. (The foil will act as a disposable rack.) Place beet onto the foil.
4. 4 When the oven has preheated, bake beet until just turning tender, about 45 minutes. Remove from the oven and increase the oven temperature to 400 degrees F (205 degrees C).
5. 5 Wrap beet in aluminum foil and let cool for 15 to 30 minutes. Unwrap beet and peel with a sharp paring knife. Cut beet in half, then slice halves into thick half-moons.
6. 6 Brush walnut oil over the bottom and sides of a baking dish. Arrange beet slices in the dish in a single layer. Crumble goat cheese into any empty spaces and then over beets. Season with salt and pepper.
7. 7 Bake in the preheated oven until beets are sizzling and cheese is slightly browned at the edges, about 15 minutes.
8. 8 Remove from the oven and let cool for 10 minutes. Drizzle vinegar over top, and garnish with beet greens, chives, and toasted walnuts. Serve warm.

By John Mitzewich

Ingredients

• ✓ chive
• margarine
• shrimp
• lobster meat
• cherry tomato
• red onion
• olive oil
• feta cheese
• lemon pepper
• avocado

Instructions

1. 1 Melt margarine in a skillet over medium-high heat. Add shrimp and lobster and cook until opaque, about 3 minutes on each side.
2. 2 Place tomatoes, red onion, shrimp, and lobster in a bowl; toss with olive oil. Add feta cheese and lemon pepper. Toss in avocado. Garnish the salad with chives.

By Christopher M Rodgers

Ingredients

• ✓ chive
• olive oil
• balsamic vinegar
• garlic powder
• salt
• black pepper
• carrot
• daikon radish
• almond
• coconut

Instructions

1. 1 Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
2. 2 Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
3. 3 Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

By Arizona Desert Flower

Ingredients

• ✓ chive
• tomato
• olive oil
• thyme
• oregano
• parsley
• garlic
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

By MOMAZIRLOTT

Ingredients

• ✓ chive
• cooking spray
• potato
• salt
• black pepper
• bacon
• colby monterey jack cheese
• onion
• sour cream
• mayonnaise

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray.
2. 2 Arrange potatoes in prepared baking pan; season with salt and pepper.
3. 3 Roast potatoes in the preheated oven until easily pierced with a fork, 25 to 35 minutes. Let cool, 10 to 15 minutes.
4. 4 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Crumble into smaller pieces.
5. 5 Combine 3/4 cup cheese, onion, sour cream, mayonnaise, and most of the chives in a large bowl. Stir in potatoes and crumbled bacon. Garnish with remaining 1/4 cup cheese and chives.
6. 6 Refrigerate salad 4 hours to overnight before serving.

By Kathy

Ingredients

• ✓ chive
• potato
• olive oil
• balsamic vinegar
• basil
• mustard
• salt
• black pepper
• onion
• blue cheese

Instructions

1. 1 Place potatoes in a large pot and cover with lightly salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes; drain.
2. 2 Whisk oil, vinegar, basil, mustard, salt, and black pepper together in a large bowl. Add potatoes and onion; toss gently to coat. Set aside until cool, about 30 minutes.
3. 3 Fold blue cheese and chives into potato salad until blended.

By It's A New Day

Ingredients

• ✓ chive
• frisee lettuce
• shallot
• mustard
• sea salt
• black pepper
• sherry vinegar
• olive oil
• bacon
• egg
• cayenne pepper

Instructions

1. 1 Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
2. 2 Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
3. 3 Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
4. 4 While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
5. 5 Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
6. 6 Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
7. 7 Sprinkle with cayenne, sea salt, and chives and serve.

By John Mitzewich

Ingredients

• ✓ chive
• olive oil
• champagne vinegar
• romaine lettuce
• turkey
• blue cheese
• avocado
• corn
• bacon
• egg
• scallion

Instructions

1. 1 Whisk together olive oil and Champagne vinegar.
2. 2 Place greens in a nonreactive serving bowl and drizzle with vinaigrette. Toss to coat. Add remaining ingredients to greens, season with freshly ground black pepper and lightly toss.
3. 3 Sprinkle with chives and serve.

By Avocados from Mexico

Ingredients

• ✓ chive
• water
• red potato
• egg
• mayonnaise
• red wine vinegar
• mustard
• celery
• salt
• black pepper

Instructions

1. 1 Place the steam insert inside a multi-functional pressure cooker (such as Instant Pot); add water to the Pot. Add potatoes and eggs to the insert; close and lock the lid. Select high pressure according to manufacturer's instructions and set the timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Place potatoes in a large bowl. Peel eggs, reserve egg yolks in a bowl; chop egg whites and add to potatoes. Mash yolks with a potato masher or fork; whisk in mayonnaise, vinegar, and mustard until well combined.
4. 4 Add celery to potato mixture; stir in egg yolk dressing until evenly coated. Season with salt and black pepper; sprinkle with chives.
5. 5 Cover the bowl with plastic wrap; chill in the refrigerator before serving.

By Fioa