- published: 05 Dec 2008
- views: 51306
- author: eHow
2:40
Cooking Lessons : How to Cut Scallions
To cut scallions, clean them under water, remove the thin skin, cut off the tips and then ...
published: 05 Dec 2008
author: eHow
Cooking Lessons : How to Cut Scallions
To cut scallions, clean them under water, remove the thin skin, cut off the tips and then chop as much of the green and white parts of the onion as desired. Chop scallions into larger sections for salads with information from a chef in this free video cooking lesson. Expert: Jawara Kashka Bio: Jawara Kashka began his culinary career in Kansas City, Mo. as a young teen washing dishes at a local restaurant. Filmmaker: David Hughes
- published: 05 Dec 2008
- views: 51306
- author: eHow
3:53
How to grow scallions at home
This video explains how you can grow scallions at home without having to start from seeds....
published: 20 Jun 2010
author: StarofParis
How to grow scallions at home
This video explains how you can grow scallions at home without having to start from seeds. Buy the bundle at the grocery store, leave the bulb with roots and just plant in soil. You will have scallions within a few weeks!
- published: 20 Jun 2010
- views: 4140
- author: StarofParis
7:40
Greek Recipes - How to Prepare Leeks and Scallions for a Spanakopita Pie
To view the next video in this series click: www.monkeysee.com...
published: 29 Oct 2008
author: monkeyseevideos
Greek Recipes - How to Prepare Leeks and Scallions for a Spanakopita Pie
To view the next video in this series click: www.monkeysee.com
- published: 29 Oct 2008
- views: 1421
- author: monkeyseevideos
9:10
How to Dehydrate: Garlic Onions Celery Scallions and Leeks
Check out www.dehydrate2store.com for more great videos, recipes, and information. Also, c...
published: 05 Feb 2010
author: Dehydrate2store
How to Dehydrate: Garlic Onions Celery Scallions and Leeks
Check out www.dehydrate2store.com for more great videos, recipes, and information. Also, check out our new Shop page at www.dehydrate2store.com/shop to find the great items seen in many of my videos! Thanks for watching!
- published: 05 Feb 2010
- views: 47213
- author: Dehydrate2store
5:06
The Scallions- MEMORIES ARE MADE OF THIS
Another fine song from The Scallions' SLAMjamz debut, AGONY THROUGH CEREMONY......
published: 08 Sep 2006
author: commandpix
The Scallions- MEMORIES ARE MADE OF THIS
Another fine song from The Scallions' SLAMjamz debut, AGONY THROUGH CEREMONY...
- published: 08 Sep 2006
- views: 3546
- author: commandpix
1:33
Lentil and Scallion Entree - Ligia's Kitchen
This delicious lentil and scallion entree can be made in minutes and it's really satiating...
published: 25 Jun 2012
author: ligiapop
Lentil and Scallion Entree - Ligia's Kitchen
This delicious lentil and scallion entree can be made in minutes and it's really satiating! Ligia's Kitchen is a raw cooking show hosted by raw chef Ligia Pop, author of three books on raw food. The show's official website is at www.ligiaskitchen.com Thanks for watching and please subscribe! LK-032-EN-HD Released 6/25/12
- published: 25 Jun 2012
- views: 4372
- author: ligiapop
13:46
Pajeon: Korean Scallion Pancake Recipe
Korean Pajeon the Korean scallioon pancake recipe is a popular appetizer or side dish(banc...
published: 28 Feb 2012
author: MrEZCooking
Pajeon: Korean Scallion Pancake Recipe
Korean Pajeon the Korean scallioon pancake recipe is a popular appetizer or side dish(banchan) Pajeon is served as street food as well as in restaurants as a great starter. Many times you will find these delicious pancakes served with a cup of makkgoli rice wine or eaten in homes with tea! I am making three different pajeon in this video. Regular scallionn pajeon, Haemul pajeon(seafood pajeon) and Buchimgae or Kimchijeon(pajeon with kimchi and pork sausage) They are all delicious! Please visit my blog at www.richardblainesezcooking.com Today!
- published: 28 Feb 2012
- views: 5556
- author: MrEZCooking
3:20
Brett Scallions from Fuel talks about iRig Mic, VocaLive, AmpliTube Fender iPhone/iPad at NAMM 2011
More information: www.ikmultimedia.com Brett Scallions, lead singer and guitarist for the ...
published: 19 Jan 2011
author: ikmultimedia
Brett Scallions from Fuel talks about iRig Mic, VocaLive, AmpliTube Fender iPhone/iPad at NAMM 2011
More information: www.ikmultimedia.com Brett Scallions, lead singer and guitarist for the band Fuel, talks to IK Multimedia's Starr Ackerman about iRig Mic, VocaLive, AmpliTube Fender for iPhone AmpliTube 3, and AmpliTube SVX.
- published: 19 Jan 2011
- views: 12051
- author: ikmultimedia
9:24
Brett Scallions of Fuel interview MMRBQ 2010
Pierre Robert interviews Brett Scallions of "Fuel" back stage at the WMMR MMRBQ 2010 janis...
published: 25 May 2010
author: JanisDigitalMedia
Brett Scallions of Fuel interview MMRBQ 2010
Pierre Robert interviews Brett Scallions of "Fuel" back stage at the WMMR MMRBQ 2010 janisdigitalmedia.com http
- published: 25 May 2010
- views: 9402
- author: JanisDigitalMedia
3:03
Parmesan Scallion Biscuits
Take the humble biscuit. Add some spice and cheese (because you can never go wrong with ch...
published: 24 Apr 2010
author: RecipeCards
Parmesan Scallion Biscuits
Take the humble biscuit. Add some spice and cheese (because you can never go wrong with cheese), and you've got some crusty, flaky, tender, explosive-flavor-in-your-mouth goodness. ** indicates tips Parmesan Scallion Biscuits Ingredients: 2 C. All-purpose flour 1/2 c. cornmeal 1 T Baking powder 1/2 tsp. Baking soda 1/2 tsp. sea salt 1/2 Cup of butter, cut into 1/2 in. cubes, cold ***tip: stick butter in the freezer for a couple minutes to get it really cold 1/2 C. grated parmesan 1/2 tsp. freshly ground course black pepper 2 scallions, chopped 3/4 c. buttermilk, cold 1. Preheat oven to 425 degrees F and line a baking sheet with parchment. 1. Whisk together flour, cornmeal, leavenings, and salt. 2. Add chilled butter to dries and use fingertips to rub in until the mixture resembles course meal. **Uniformity is not an objective here; irregularly sized lumps and bumps of butter mean flakiness! 3. Add pepper, parmesan, and onions. Mix to combine. 4. Add buttermilk, and mix just until a dough starts to form. **Don't overwork the dough or you'll get tough biscuits! 5. Bring dough to a lightly floured surface and knead just a couple of times so that it all comes together. 6. Cut the dough into squares, or whatever shape you like. A biscuit cutter is useful. **For crusty sides, place the biscuits two inches apart. For tender sides and pull-apart biscuits, line them next to each other. 7. Sprinkle with some sea salt and course black pepper. 8. Bake for 18-20 minutes, until golden ...
- published: 24 Apr 2010
- views: 6442
- author: RecipeCards
2:18
Honey Garlic Scallion Noodles
Here's a great recipe that's really delicious and easy to do. It's a honey garlic scallion...
published: 12 Oct 2012
author: MrJingjong
Honey Garlic Scallion Noodles
Here's a great recipe that's really delicious and easy to do. It's a honey garlic scallion stir-fried noodle that's sweet, with a touch of spice. If the flavour looks familiar, you're right. It's the same sauce from the Hawaiian chicken we did a few months ago. I added fresh chopped scallions for contrast and a splash of colour. You're going to love this recipe! Recipe link: www.theaimlesscook.com Music: "Revolution Now" by Josh Woodward (www.joshwoodward.com) Licensing agreement: creativecommons.org/licenses/by/3.0/us/
- published: 12 Oct 2012
- views: 5941
- author: MrJingjong
3:39
Stir Fry Crabs with Ginger and Scallions
How to cook Stir Fry Crabs with Ginger and Scallions the Panlasang Pinoy Way. Visit us at ...
published: 22 Oct 2010
author: panlasangpinoy
Stir Fry Crabs with Ginger and Scallions
How to cook Stir Fry Crabs with Ginger and Scallions the Panlasang Pinoy Way. Visit us at panlasangpinoy.com for more recipes
- published: 22 Oct 2010
- views: 98110
- author: panlasangpinoy
3:39
Tomato, Scallion, and Cheddar Frittata | Everyday Food with Sarah Carey
Eggs for dinner? I dare you! This frittata is super hearty (protein!) -- and so economical...
published: 04 Apr 2012
author: EverydayFoodVideos
Tomato, Scallion, and Cheddar Frittata | Everyday Food with Sarah Carey
Eggs for dinner? I dare you! This frittata is super hearty (protein!) -- and so economical. And it couldn't be easier to prepare. Just a few minutes of prep, and into the oven it goes. In less than 15 minutes, you'll be rewarded with a savory, souffle-like delight that you can serve with a salad or a side of veg. It's that simple. Sarah's Tip of the Day: I'm going to show you how to make one of my favorite versions, but feel free to experiment with the mix-ins. Try adding ham, zucchini, and Gruyere, spinach and bacon, or even potato and leek. What's your family's favorite combo? Subscribe for more easy and delicious recipes: full.sc --------------------------------------------------------------- Recipe Ingredients 1 tablespoon extra-virgin olive oil 1 bunch scallions, thinly sliced (1 cup) 2 cups grape tomatoes Coarse salt and ground pepper 8 large eggs, lightly beaten 1/2 cup grated cheddar (1 1/2 ounces) Get the Full Recipe: www.marthastewart.com www.marthastewart.com www.marthastewart.com www.marthastewart.com Nutritional Info: Per serv: 170 cal; 12 g fat; 11 g protein; 4 g carb; 1 g fiber More Breakfast Recipes: full.sc --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: www.marthastewart.com Like Everyday Food: www.facebook.com Follow Everyday Food: twitter.com Everyday Food Pinterest: pinterest.com Sarah Carey is the editor of Everyday Food magazine and her job is to come ...
- published: 04 Apr 2012
- views: 2314
- author: EverydayFoodVideos
Youtube results:
8:47
How To Video: Planting Peas Spinach Lettuce Scallions
Carol O'Meara shows how to plant onions. Video by Mark Leffingwell, The Boulder Camera www...
published: 25 Mar 2010
author: TheDailyCamera
How To Video: Planting Peas Spinach Lettuce Scallions
Carol O'Meara shows how to plant onions. Video by Mark Leffingwell, The Boulder Camera www.dailycamera.com
- published: 25 Mar 2010
- views: 5029
- author: TheDailyCamera
2:09
Steamed Cod with Ginger and Scallions | Everyday Food with Sarah Carey
The key to a great five-ingredient recipe is to make sure each piece of it is as flavorful...
published: 13 Apr 2012
author: EverydayFoodVideos
Steamed Cod with Ginger and Scallions | Everyday Food with Sarah Carey
The key to a great five-ingredient recipe is to make sure each piece of it is as flavorful as possible. Today's recipe starts with my favorite powerhouse ingredient, fresh ginger, which totally transforms this dish. Know what else I like about it? It's super healthy. There's no fat in the recipe at all -- the fish just steams in a little liquid. And even better than that? It barely takes 20 minutes, start to finish. Seriously, what could be better? Sarah's Tip of the Day: Round out the meal with our excellent sesame rice: www.marthastewart.com Subscribe for more easy and delicious recipes: full.sc --------------------------------------------------------------- Recipe Ingredients: 3 tablespoons rice vinegar 2 tablespoons soy sauce 2 tablespoons finely grated, peeled fresh ginger 4 skinless cod fillets, (6 to 8 ounces each) Coarse salt and ground pepper 6 scallions, green parts cut into 3-inch lengths Get the Full Recipe: www.marthastewart.com Nutritional Info Per serv: 183 cal; 1 g fat; 37 g protein; 4 g carb; 1 g fiber More Seafood Recipes: full.sc --------------------------------------------------------------- Want more? Sign up to get my video recipe email, served daily. Get recipe emails: www.marthastewart.com Like Everyday Food: www.facebook.com Follow Everyday Food: twitter.com Everyday Food Pinterest: pinterest.com Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a ...
- published: 13 Apr 2012
- views: 1402
- author: EverydayFoodVideos
0:46
lobster ginger scallion intro.MOV
Lobster and Ginger and Scallion is one of the most popular dishes at Jasmine Seafood Resta...
published: 25 Jan 2011
author: JasmineRestaurants
lobster ginger scallion intro.MOV
Lobster and Ginger and Scallion is one of the most popular dishes at Jasmine Seafood Restaurant. The lobster is caught live and is first deep-fried to seal in the freshness and authentic taste of the lobster. Then it is sauteed with ginger and scallion to add succulent flavors. This style is one of the traditional Cantonese ways of cooking lobster, called the "dragon shrimp" in Chinese.
- published: 25 Jan 2011
- views: 9298
- author: JasmineRestaurants
0:50
Great Gadgets for Shredding Scallions and Julienning Carrots - CHOW Tip
Grace Young, author and contributing editor at Saveur magazine, has found two gadgets that...
published: 15 Jul 2011
author: CHOW
Great Gadgets for Shredding Scallions and Julienning Carrots - CHOW Tip
Grace Young, author and contributing editor at Saveur magazine, has found two gadgets that will keep you from wasting hours shredding scallions and julienning carrots. These tools will up your knife-skills game immensely. ======================CHOW.com========================= CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind! See all the newest uploads from CHOW with the Latest Videos playlist: bit.ly Subscribe to CHOW: bit.ly For more recipes, stories and videos, check out www.chow.com CHOW on Twitter: twitter.com CHOW on Facebook: www.facebook.com ======================================================== TRANSCRIPT Shredded scallions and julienne carrots are ingredients that are often called for in Chinese recipes. It's very labor intensive to do it by hand but I've recently discovered two great gadgets that make it super easy to do. First, the nagi cutter. In Japanese, naging means scallion. Take the nagi cutter and pull it along the bottom portion of the scallion and then cut of the scallion shreds. The second tool is the kinpira peeler. This is perfect for julienning carrots. Spear the carrot on the root end with a fork. Pull the kinpira along the length of the carrot and then cut the carrot strands into two or three inch segments. The best part is your friends are going to think you've mastered Chinese knife skills.
- published: 15 Jul 2011
- views: 9862
- author: CHOW