Recipes with scallions, spring or green onions
3,553 recipes
Steak in Rye
Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.
Guizhou Lianai Doufu
Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.
Lemongrass Chicken Wip
Lemongrass chicken stir-fry marinated in fish sauce, rice vinegar, and scallions then wok-fried with chili peppers. Topped with peanuts, bean sprouts, and fresh cilantro for an authentic Thai flavor.
Rice with Kim Chee (Kim Chee Bap)
NOTE: The flavor of this dish depends on the flavor of the
Kimchee.
Outrageous Baked Beans
Outrageous baked beans combines four kinds of canned beans with chili sauce, brown sugar, hot chilies, and crumbled bacon in a slow-simmered, sweet-and-spicy crock pot side built for cookouts.
Shredded Pork with Yu Shon Sauce
Sichuan shredded pork in yu shon (fish-fragrant) sauce with wood ear mushrooms, water chestnuts, and hot bean paste. A spicy-sweet-sour stir-fry that hits every flavor note.
Oriental Treasure Soup
Oriental Treasure Soup is a DIY hot pot with homemade chicken broth flavored with soy sauce, sherry, and ginger, served with tofu, noodles, mushrooms, and fresh toppings guests choose themselves.
Radish or Cucumber Salad (Korean)
Korean radish or cucumber salad salts matchstick radish or sliced cucumber, then tosses with red pepper flakes, vinegar, sugar, garlic, and scallion. Quick fresh banchan side dish.
Rice-Stuffed Artichokes
Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.
Vicki's Cream Cheese Balls
Retro cream cheese balls with dried beef and green onions, split three ways: black olive, green olive, and nut-rolled. A crowd-pleasing party appetizer trio.
Lamb Tartare
Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.
Mexican Style Lasagne
Mexican style lasagne with enchilada sauce, black beans, cottage cheese, and cheddar, layered with uncooked noodles that bake right in the sauce. Vegetarian, feeds 6 to 8, one pan cleanup.
Stuffed Zucchini #2
Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.
Shrimp or Crabmeat Mousse
Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.
Pickled Pepper Salsa
Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.
Cheesy Tomato Turkey Bake
Leftover turkey, pasta, and tomatoes tossed with cottage cheese and cheddar, then baked under a buttery bread crumb topping. This cheesy turkey bake turns holiday leftovers into a bubbly, golden casserole.
Pan-fried sirloin steaks finished in a bold rye whiskey pan sauce with scallions, beef extract, and fresh lemon juice. A quick, boozy steak dinner with serious depth of flavor.
Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.
Lemongrass chicken stir-fry marinated in fish sauce, rice vinegar, and scallions then wok-fried with chili peppers. Topped with peanuts, bean sprouts, and fresh cilantro for an authentic Thai flavor.
NOTE: The flavor of this dish depends on the flavor of the Kimchee.
Outrageous baked beans combines four kinds of canned beans with chili sauce, brown sugar, hot chilies, and crumbled bacon in a slow-simmered, sweet-and-spicy crock pot side built for cookouts.
Sichuan shredded pork in yu shon (fish-fragrant) sauce with wood ear mushrooms, water chestnuts, and hot bean paste. A spicy-sweet-sour stir-fry that hits every flavor note.
Oriental Treasure Soup is a DIY hot pot with homemade chicken broth flavored with soy sauce, sherry, and ginger, served with tofu, noodles, mushrooms, and fresh toppings guests choose themselves.
Korean radish or cucumber salad salts matchstick radish or sliced cucumber, then tosses with red pepper flakes, vinegar, sugar, garlic, and scallion. Quick fresh banchan side dish.
Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.
Retro cream cheese balls with dried beef and green onions, split three ways: black olive, green olive, and nut-rolled. A crowd-pleasing party appetizer trio.
Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.
Mexican style lasagne with enchilada sauce, black beans, cottage cheese, and cheddar, layered with uncooked noodles that bake right in the sauce. Vegetarian, feeds 6 to 8, one pan cleanup.
Zucchini halves filled with sweet corn, cottage cheese, green onions, and melted Parmesan. A light, low-calorie vegetarian main ready in 30 minutes flat.
Shrimp and crab mousse with lemon gelatin, celery and horseradish. Light seafood salad molded and chilled, serves 4-6.
Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.
Leftover turkey, pasta, and tomatoes tossed with cottage cheese and cheddar, then baked under a buttery bread crumb topping. This cheesy turkey bake turns holiday leftovers into a bubbly, golden casserole.
