Definitions
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Etymologies
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Examples
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White helped the Dragons on defense as well after getting an unassisted double play after he caught a sharp hit by Grosstephen and was able to tag Scallions, who was leading off at first, in the sixth.
Morning Sun Home RSS 2009
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"Scallions;" the lower, blanched portion being the part eaten.
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Jose Garces, the superstar chef from Philadelphia predicted that Ecuadorian food is the next trend Peruvian food is the current one, and made delicious Slow-Cooked Pork Trotters with Spicy Peanut Curry, Scallions and Hominy.
Rozanne Gold: Tastes of the Week: Notes From Napa Valley Rozanne Gold 2011
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Jose Garces, the superstar chef from Philadelphia predicted that Ecuadorian food is the next trend Peruvian food is the current one, and made delicious Slow-Cooked Pork Trotters with Spicy Peanut Curry, Scallions and Hominy.
Rozanne Gold: Tastes of the Week: Notes From Napa Valley Rozanne Gold 2011
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Jose Garces, the superstar chef from Philadelphia predicted that Ecuadorian food is the next trend Peruvian food is the current one, and made delicious Slow-Cooked Pork Trotters with Spicy Peanut Curry, Scallions and Hominy.
Rozanne Gold: Tastes of the Week: Notes From Napa Valley Rozanne Gold 2011
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On the bottom you got two hamburgers, with melted Swiss cheese topped with Mushrooms, Tomatoes, Onions, Scallions, Celery and Jalapenos sauteed in a combination of Curry, Zesty Orange and Teriyaki.
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Jose Garces, the superstar chef from Philadelphia predicted that Ecuadorian food is the next trend Peruvian food is the current one, and made delicious Slow-Cooked Pork Trotters with Spicy Peanut Curry, Scallions and Hominy.
Rozanne Gold: Tastes of the Week: Notes From Napa Valley Rozanne Gold 2011
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Scallions: Also called green onions; see All About Scallions, page 293.
SARA MOULTON’S EVERYDAY FAMILY DINNERS SARA MOULTON 2010
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Rice, Grilled or Roasted Eggplant and Scallions with, 291–92
The Food Matters Cookbook Mark Bittman 2010
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The sauce from Pasta with Smashed Peas, Prosciutto, and Scallions page 202
The Food Matters Cookbook Mark Bittman 2010
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