green onions

Fried shiitake mushrooms and hoisin sauce are stuffed into fluffy steamed buns in this vegan-friendly recipe from Momofuku Noodle Bar.

Momofuku Shiitake Mushroom Steamed Buns

For the Steamed Buns:

water, brought to 115º

active dry yeast

bread flour

sugar

vegetable shortening,

salt

baking powder

baking soda

For the Pickles:

Kirby cucumbers

For the BBQ Mushrooms and Serving:

mirin

sake

soy sauce

liquid smoke

mushrooms

vegetable oil

hoisin sauce

green onions,

Momofuku's Mushroom Steamed Buns Are Pure Heaven

A savory mixture of mushroom stems, Neufchatel, green onions and Parmesan topping makes a yummy stuffing for these awesome appetizers.

HEALTHY LIVING Parmesan Stuffed Mushrooms

mushrooms (about 1 lb.)

KRAFT Reduced Fat Parmesan Style Grated Topping

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

green onion, chopped

Remove stems from mushrooms. Chop stems; mix with remaining ingredients until blended.

Spoon Neufchatel mixture into mushroom caps; place on baking sheet.

Broil, 6 inches from heat, 4 to 5 min. or until heated through.

The salad is fast, easy, ready in 10 minutes, great for lunch or as a dinner side, and full of flavor from the lime-cumin-chili vinaigrette. It’s tangy-yet-sweet and perfectly coats tender chunks of avocado, hearty black beans, and juicy tomatoes, cucumbers, and green onions. Add corn, bell peppers, or queso fresco if desired.

Avocado Black Bean Mexican Salad

black beans,

English cucumber (about half of one large cucumber), diced into 1/2-inch pieces

cilantro,

lime juice

honey

olive oil

apple cider vinegar

cumin

chili powder

kosher salt,

black pepper,

cayenne pepper,

Salad – Combine all ingredients in a large...

Salad – Combine all ingredients in a large bowl; set aside while you make the vinaigrette.

Vinaigrette – Combine all ingredients in a small...

Vinaigrette – Combine all ingredients in a small jar with a lid and shake vigorously or in a small bowl and whisk together. Taste dressing and make tweaks if necessary according to taste preferences, i.e. more salt, more honey, more chili powder, etc.

Slowly drizzle about half of the vinaigrette over...

Slowly drizzle about half of the vinaigrette over salad and toss gently to combine. You may not use all the vinaigrette depending on preference; extra vinaigrette will keep airtight for many days in the fridge.

Salad may be served immediately or up to...

Salad may be served immediately or up to 1 to 2 days later, noting that avocado will likely oxidize as time passes. I find the flavors marry beautifully after about 4 to 8 hours covered in the fridge, and am willing to compromise the slight color change of the avocado for the enhanced flavor. May be served chilled or at room temp.

Perfect Jalapeño Poppers

jalapeños

oz cream cheese, room temp

cheddar

tbsp green onion, chopped

garlic powder

tsp salt

tsp pepper

tsp red pepper flakes

tbsp butter

Panko

This dish is easy, ready in about 20 minutes, and loaded with flavor and so much texture. It’s better than what you’d get at a restaurant. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic. The vegetables stay crisp-tender and the dish is finished with cashews and a wonderful sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and chili garlic sauce. The heat from the chili garlic sauce makes the chicken come to life without being overly hot and spicy. The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.

Better-Than-Takeout Cashew Chicken

cornstarch

pepper

about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces

tablespoons sesame oil

broccoli florets

red bell peppers,

edamame

garlic,

unsalted dry-roasted whole cashews

tablespoons honey,

rice wine vinegar

Asian chili garlic sauce

ginger

green

To a gallon-sized ziptop bag, add the cornstarch,...

To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.

To a large skillet, add the oils, chicken, and...

To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.

Add the broccoli, bell peppers, edamame (I add...

Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.

To a medium bowl add the soy sauce,...

To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.

Add the cashews to the skillet and stir...

Add the cashews to the skillet and stir to combine.

Add the sauce and stir to combine. Allow...

Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.

Add the green onions, stir to combine, and serve...

Add the green onions, stir to combine, and serve immediately. Chicken is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

Hangover Helper Ramen - The next time one drink turns into wayyyyy more than it should have, this EASY ramen bowl that's ready in 10 minutes will help you FEEL BETTER!! Also great for colds and flus!!

Hangover Helper Ramen

eggs

vegetable broth

white miso

carrots, divided

sriracha

Set up a small ice bath by pouring...

Set up a small ice bath by pouring cold water and ice cubes into a small bowl; set aside.

Fill a small sauce pan with water and...

Fill a small sauce pan with water and bring it to a boil. Add the eggs and simmer over moderate heat (boiling but not an insanely rapid boil) for exactly 7 minutes for soft-boiled eggs; if you prefer more set yolks boil another couple of minutes. Use a slotted spoon to remove the eggs and immediately place into the ice bath.

While the eggs are cooking, to a separate...

While the eggs are cooking, to a separate medium saucepan add the broth, miso, soy and bring to a boil over medium-high heat. Whisk as necessary to dissolve the miso.

After the mixture is boiling, add the noodles,...

After the mixture is boiling, add the noodles, and cook for about 2 minutes, or just until tender; break them up with a fork while they cook. Transfer and divide among two serving bowls.

Peel and halve the eggs, and divide between...

Peel and halve the eggs, and divide between the serving bowls.

Add the carrots, onions, and optional sriracha to...

Add the carrots, onions, and optional sriracha to each bowl, and serve immediately.

How to make Korean green onion salad. This delicious side dish is a perfect companion dish to Korean BBQ!

Korean Spicy Green Onion Salad

190 g green onion ((6.7 ounces), thinly sliced)

Tbsp raw sugar

Tbsp sesame oil

sesame seeds

Korean chili powder ((gochugaru))

tsp white vinegar

tsp minced garlic

Rinse thoroughly the thinly sliced green onion in running cold water for 2 to 3 mins. (This is to remove the slimy surface). Drain/Remove the excess water on the green onion. (I just shook the strainer over the sink a couple of times).

Mix the green onion with the dressing lightly but thoroughly. (You will want to wear a food handling glove).

Serve it on a plate.

This deliciously creamy soup is lightened up by adding roasted cauliflower into the mix.

Creamy Potato and Cauliflower Soup

cauliflower,

Kosher salt

black pepper

bacon

onion

fresh garlic, minced

chopped fresh thyme (or 1/2 teaspoon dried)

russet potatoes (or 1 pound}, diced into 1 inch pieces

yukon gold potatoes (1 pound), diced into 1 inch pieces

chicken broth

kosher salt, divided

bay leaf

milk

chopped green onions (1/4 cup finely chopped to add into the soup, 1/4 cup sliced for garnish)

sour cream yogurt

Preheat your oven to 400°.

Scatter the cauliflower on a rimmed sheet pan...

Scatter the cauliflower on a rimmed sheet pan and toss with a tablespoon of olive oil, a couple pinches of salt and a 1/4 teaspoon of black pepper. Roast for 20-25 minutes. Let cool for a few minutes and then toss in a blender with the milk. Remove the center piece to the lid to your blender, cover the hole with a kitchen towel and puree until smooth. Pour the cauliflower puree into a large bowl.

Meanwhile in a large Dutch oven, cook bacon...

Meanwhile in a large Dutch oven, cook bacon on medium-low heat until crispy, turning often. Remove the bacon to a paper towel lined plate and set off to the side. Drain all but 1 tablespoon of the bacon fat. Add in the onion, garlic and thyme. Stir and cook for 5 to 8 minutes or until softened.

Add in the diced potatoes, bay leaf, 1/2...

Add in the diced potatoes, bay leaf, 1/2 teaspoon of kosher salt and chicken broth, cover and bring to a boil. Reduce the heat and simmer for 15-20 minutes (more or less depending on the size of the potatoes).

Once the potatoes are cooked through, place a...

Once the potatoes are cooked through, place a couple of ladles full of potatoes (no broth) into the bowl with the cauliflower puree. Next, place half of the remaining potatoes and broth into the blender and pulse once or twice until coarsely chopped. Pour into the bowl with the cauliflower puree. Repeat with the remaining potatoes, but this time puree until smooth. Pour the pureed potatoes in the blender into the dutch oven, then pour in the potatoes and cauliflower mixture from the bowl into the dutch oven as well and heat over medium.

Taste and add 1 to 1-1/2 more teaspoons...

Taste and add 1 to 1-1/2 more teaspoons of salt and 1/4 to 1/2 teaspoon black pepper, or to taste. Stir in the 1/2 cup of sour cream or Greek yogurt until it has melted throughout the soup. Lastly, stir 1/4 cup of finely chopped green onions.

Ladle the soup into bowls and top them...

Ladle the soup into bowls and top them with crispy bacon pieces and sliced green onions. Shredded sharp cheddar cheese is really good too.

Sakamoto namul is an easy, Korean-style marinated bean sprout dish.

Sakamoto Namul (Marinated Bean Sprouts)

T vegetable or canola oil

garlic (minced)

tsp sesame oil

T fish sauce

T rice wine vinegar

12 oz packages mung bean sprouts

green onions (sliced)

Mix the above ingredients to create the dressing.

Dressing

Place the bean sprouts in a bowl. Pour boiling water over and rest for 5 minutes. Drain well and squeeze the sprouts gently.

Toss the sprouts, dressing and green onions together. You can start munching on it immediately, but the bean sprouts absorb the dressing really nicely if you wait a couple hours.

Bean Sprouts

Discover our rich and creamy Corn Casserole with Cheese. The three cheeses in this corn casserole come together with whole kernel corn and corn muffin mix.

Corn Casserole with Three Cheese Blend

eggs, beaten

(15 oz.) cream-style corn

pkg. (10 oz.) frozen whole kernel corn

pkg. (8-1/2 oz.) corn muffin mix

Sour Cream

red pepper (cayenne)

pkg. (8 oz.) KRAFT Shredded Three Cheese with a TOUCH OF PHILADELPHIA, divided

green onions, sliced

OSCAR MAYER Bacon, crumbled

Combine first 6 ingredients in medium bowl. Stir in 1/2 cup cheese. Pour into 2-qt. casserole sprayed with cooking spray.

Bake 40 min. Meanwhile, combine remaining cheese, onions and bacon.

Top casserole with cheese mixture; bake 15 min. or until lightly browned.

Made with a round sourdough bread loaf, these Cheesy Bread Pulls are a neat way to present friends and family with garlicky, bacon-studded goodness.

Cheesy Bread Pulls

sourdough bread loaf (1 lb.)

pkg. (8 oz.) KRAFT Big Slice Mild Cheddar Cheese Slices

butter, melted

Tbsp. KRAFT Zesty Italian Dressing

green onion, thinly sliced

Use serrated knife to make vertical cuts, 1 inch apart, in top of bread loaf, being careful to not cut through to bottom of loaf. Turn bread 1/4 turn; repeat cuts.

Cut each cheese slice into thirds; press into cuts in bread along with the bacon. Place loaf on large sheet of foil.

Mix remaining ingredients until blended; drizzle over bread. Wrap with Reynolds Wrap® Aluminum Foil; place on baking sheet.

Bake 25 min. or until heated through, unwrapping bread after 15 min.

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Serve our Ultimate Seven Layer Dip at any party for a savory sample of flavor. With sour cream, zesty salsa and cheese, our seven layer dip is delicious!

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