Green onions / scallions recipe needed?!
Green onions / scallions recipe needed?
My neighbor who is a wonderful gardener has given me three huge scallon bunches. I want to use them before I lose them. Does anyone know a good recipe that I can use? Or does anyone know if scallons freeze well?
Answers:
To Freeze Green Onions:
For green onions, trim and slice or leave whole
May be frozen without blanching. Bag & Freeze.
RECIPES
Crab & Green Onion Pie:
http://www.recipeland.com/recipe/6637/...
Beef w/ Green Onions:
http://www.recipeland.com/recipe/48881/...
Creamy Potato & Green Onion Soup:
http://www.low-fat-recipes.com/soups/cre...
Spring Onion Soup (lighter version of French Onion):
http://www.countryliving.com/recipefinde...
Mini Green Onion Pancakes:
http://www.cooks.com/rec/view/0,1918,134...
Easy Green Onion Dip:
http://www.cooks.com/rec/doc/0,161,14618...
Scallion Champ (Irish mashed potatoes):
http://www.foodnetwork.com/food/recipes/...
Scallion Pancakes with Ginger Dipping Sauce
http://www.foodnetwork.com/food/recipes/...
AND here's a link with a ton of recipes:
http://www.massrecipes.com/cats/scallion...
Hope I helped, good luck and good eating!
Chayote With Green Onions
Ingredients
2 Medium chayotes (about 3/4 lb. each), peeled
1 tsp. Margarine
4 Medium green onioins, thinly sliced and separated into white and
Green parts
1/4 tsp. Salt
1/8 tsp. Ground nutmeg
Grated Parmesan cheese (optional)
Additional green onions (optional)
Preparation
1. Cut chayotes crosswise into 1/4-inch slices, halving large center
slices.
2. Heat margarine in a heavy skillet, over medium heat. Add chayotes
and white parts of onion, tossing gently until tender throughout,
about 5 minutes. Reduce heat as needed. Avoid browning chayotes,
which affects the delicate flavor.
3. Add green parts of onion, salt, and nutmeg. Add pepper to taste.
Toss for 1 minute more. Serve hot, sprinkled with cheese and
additional green onion slices, if desired.
Watch Rachel Ray on the cooking Channel or maybe just go to the cooking channel website and search yourself.
Add sliced scallions to butter and milk then add to boiled potatoes along with a dollop of sour cream for sour cream and onion mashed potatoes. Cut them into 1 inch pieces and add to thinly sliced beef for a beef and onion stir fry, serve over rice. You can use them in any soup that call for leeks, a good way to use up a bunch. Slice and add to cabbage salad or coleslaw. Great neighbors!
I'd do a French Onion Soup using the home grown scallions instead of the big onions. I bet the flavor is wonderful!
I have a couple suggestions and hope you find them useful.
1--You can make beff or salami wraps and they are great for at homw to snack on or if you are goingt o an outing or having company. Get a block of cream cheese regular or 1/3 less fat (either one will work) let it sit out to room temp. and you will need to get a jar of dried beef from the grocery store and if you want to make both beef and salami grab a 1/2 pound of salami as well.
take your onions and cut the rooted side off and clean your onions, cut off the edges amking them approx. 6-7 inches long and put on a separate plate. After cleaning them, put them aside. Put a large piece of wax paper down on the counter and put the meat out on the wax paper separated and then take some cream cheese and spread it on the salami and the beef ,once the cream is spread on them put an onion down on top of the meat w/ cream chesse (root end on meat) and roll. After your done cover with plastic wrap and chill for an hour. Keeps for a couple days. Enjoy.
2-- you can cut up and put on top of soups or mexican foods (enchiladas or quesadilas) then put in a container and use when needed. Keeps for a couple days.
3--I don't know about freezing them , never tried it maybe you'll get another answer that might address that.
LINGUINE WITH SCALLION SAUCE AND SAUTEED SHRIMP
3/4 pound scallions (about 3 large bunches)
2 garlic cloves
1 pound medium shrimp (about 24)
1 pound dried linguine
6 to 7 tablespoons olive oil
Garnish: thinly sliced scallion greens
Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.
In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.
Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.
In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.
Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens. Serves 4 as a main course.
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CREAMED SCALLIONS
2/3 cup heavy cream
1/4 teaspoon minced garlic
5 bunches scallions, (about 30), trimmed and sliced 1/2 inch thick
3 tablespoons cold water
1 tablespoon chopped fresh parsley
Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat.
While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes.
Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot. Makes 4 to 6 side-dish servings. Gourmet
Roasted Sewwt Potato and Green Onion Salad
4 medium sweet potatoes (about 1 pound each)
1 bunch green onions (white bulb and 3 inches of green)
1/2 cup olive oil, plus extra for brushing the potatoes and green onions
1 tablespoon Dijon mustard
1/4 cup cider vinegar
1/4 cup balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped flat-leaf parsley
Brush the potatoes and green onions with olive oil. Roast the potatoes until tender. Roast the green onions until softened. When cool enough to handle, cut the potatoes into 1-inch cubes and finely chop the green onions.
In a large bowl, whisk together the remaining 1/2 cup olive oil, the mustard, vinegars, and honey, and season with salt and pepper. Add the potatoes, green onions and parsley and mix until the potatoes are coated with the dressing. Season to taste with additional salt and pepper.