Skip to content

Type what you have

Cook with

green onion ×
Cherry Tomato Chutney
Pantry African

Cherry Tomato Chutney

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
  2. 2 Mix white onion, green onion, cilantro, and chile peppers in a medium bowl; add hot cooked tomatoes and mix well. Season with salt, pepper and lemon juice to taste.

By Valeriekooka

Avocado Cream Sauce
Pantry American

Avocado Cream Sauce

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine avocados, green onions, garlic, cilantro, lime juice, and tarragon in the bowl of a food processor; purée until smooth.
  2. 2 Melt butter in a saucepan over low heat. Stir in avocado purée; cook and stir occasionally until heated through, about 5 minutes. Add cream; cook until heated through, but not boiling. Season with salt.

By KSANFORD77

Kalbi Marinade
Pantry Korean

Kalbi Marinade

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

Sun's Korean Marinating Sauce
Pantry Korean

Sun's Korean Marinating Sauce

4.7

Prep
15 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
  2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
  3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
  4. 4 Preheat the oven broiler.
  5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Vegetarian Kimchi
Pantry Korean

Vegetarian Kimchi

4.0

Prep
25 min
Cook
Total
4465 min

Instructions

  1. 1 Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
  2. 2 Mix more salt into cabbage and set aside for another hour.
  3. 3 Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
  4. 4 Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
  5. 5 Transfer mixture into airtight containers and refrigerate for 3 days before serving.

By henry

Basic Vegetable Stock
Pantry French

Basic Vegetable Stock

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Chop carrot, celery, and onion into 1-inch chunks.
  3. 3 Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
  4. 4 Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
  5. 5 Strain. Discard vegetables.
  6. 6 Enjoy!

By Stan Webber

Better Burger Sauce
Pantry American

Better Burger Sauce

4.4

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.
  2. 2 In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.

By big surprise

Chef John's Remoulade 2.0
Pantry American

Chef John's Remoulade 2.0

4.9

Prep
15 min
Cook
5 min
Total
510 min

Instructions

  1. 1 Crumble tarragon into a saucepan over medium heat; add vinegar, bring to a simmer, and cook until vinegar is almost completely evaporated, 1 to 2 minutes. Transfer to a bowl to cool, about 10 minutes.
  2. 2 Whisk mayonnaise, dill pickles, bread-and-butter pickles, capers, green onions, parsley, anchovy paste, Dijon mustard, paprika, black pepper, cayenne pepper, and salt into tarragon mixture. Cover with plastic wrap and refrigerate until flavors blend, 8 hours to overnight.

By John Mitzewich

Savory Italian Sausage Sauce
Pantry Italian

Savory Italian Sausage Sauce

4.6

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Sauté garlic in hot oil until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
  2. 2 Stir in mushrooms, basil, and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, sugar, and red pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for at least 1 hour.

By Carliey

Broiled Shrimp Scampi
Dinner European

Broiled Shrimp Scampi

4.3

Prep
30 min
Cook
15 min
Total
45 min

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

Irish Cheddar Spring Onion Biscuits
Breakfast European

Irish Cheddar Spring Onion Biscuits

4.9

Prep
20 min
Cook
20 min
Total
40 min

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

Irish Champ
Dinner European

Irish Champ

4.7

Prep
10 min
Cook
25 min
Total
35 min

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

Omi's Cucumber Salad
Lunch European

Omi's Cucumber Salad

4.4

Prep
15 min
Cook
Total
75 min

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