SPAGHETTI WITH SCALLION SAUCE
Categories Garlic Onion Pasta Vegetarian Quick & Easy Parmesan Gourmet
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- While pasta cooks, heat 3 tablespoons olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions and garlic, stirring occasionally, until scallions are softened and garlic begins to turn golden, about 5 minutes.
- Transfer scallion mixture to a blender and add zest, salt, pepper, remaining olive oil, and 1/2 cup pasta-cooking water, then purée until smooth. (Use caution when blending hot liquids.)
- Drain pasta in a colander and return to pot.
- Toss pasta with scallion purée, cheese, and salt and pepper to taste over moderate heat until pasta is well coated.
CRISPY SCALLION PANCAKES
Also known as "cong you bing", this savory flatbread is made by layering dough with oil and thinly sliced scallions and then frying to give a crispy exterior, but slightly chewy, interior. Serve them plain, or with your favorite Asian dipping sauce.
Provided by Kim's Cooking Now
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Mix flour and salt in a bowl. Pour in boiling water slowly, while mixing with a fork, until all the water is absorbed. Pour in cold water and mix with your hands until the flour has been incorporated. Turn out mixture onto a clean surface and knead until smooth, about 5 minutes. Cover dough with a piece of plastic wrap and let it rest for 20 minutes.
- Divide dough into 4 equal pieces. Lightly grease your work surface. Working with 1 piece at a time, roll out dough into a thin rectangle. Brush with melted chicken fat and sprinkle with 1/4 cup scallions. Starting on the long edge, roll dough into a rope. Roll the rope into a coil and tuck the end underneath. Press down with your hand to flatten slightly, and set aside. Repeat with the remaining dough and scallions.
- Lightly grease your work surface to prevent sticking. Roll each dough coil into a circle, about 7 inches in diameter.
- Heat a cast iron skillet over medium-high heat and add enough vegetable oil to cover the surface of the pan. Add 1 pancake to the hot oil and fry for 1 minute. Flip and fry for 1 more minute on the other side. Continue to cook, flipping regularly, until each side is evenly browned, pressing down with a spatula if necessary to ensure even browning. Remove to a cutting board to cool. Repeat with the remaining pancakes. Serve warm.
Nutrition Facts : Calories 375 calories, Carbohydrate 55.6 g, Cholesterol 8.2 mg, Fat 13.1 g, Fiber 2.6 g, Protein 7.7 g, SaturatedFat 3.3 g, Sodium 442.9 mg, Sugar 0.8 g
CHINESE SCALLION PANCAKES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Provided by Mei
Categories Appetizers and Snacks
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
- Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
- Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
- Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g
EASY SCALLION PANCAKES
A nice change from sweet pancakes. They accompany savory dishes nicely.
Provided by linda
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 13m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk, flour, egg, scallions, water, baking powder, salt, and ground ginger in a bowl. Mix until batter is smooth.
- Heat oil in a skillet over medium heat. Pour batter into the skillet to make 4 pancakes. Cook until bubbly, about 2 minutes. Flip and cook until desired brownness is reached, about 1 minute more.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 21.4 g, Cholesterol 50.2 mg, Fat 4.8 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 451.6 mg, Sugar 2.6 g
SPAGHETTI PANCAKE
This is a great way to use up leftover spaghetti, especially when there's enough leftovers for one and a half people, but four or five people to feed. Dehydrated minced onion can be substituted for fresh, and you can use grated Parmesan cheese (canned/bottled or fresh) if desired. Cooking time will actually vary according to how high a heat you use. I'm not sure where I found the original recipe, but I suspect it's in my favorite cookbook again - The Creative Cooking Course, edited by Charlotte Turgeon.
Provided by Sandaidh
Categories One Dish Meal
Time 15m
Yield 1 pancake
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper.
- Add spaghetti and toss well.
- In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away.
- Add spaghetti mix, and sprinkle with cheese if desired.
- Cook until the bottom is lightly browned.
- Turn out onto a large plate.
- Melt remaining butter or margarine.
- Put spaghetti back into pan, uncooked side down.
- Cook until lightly browned.
- Turn out onto large plate or platter, cut into slices and serve.
SCALLION PANCAKES
Wilson Tang owns Nom Wah Tea Parlor, the longest-running dim sum restaurant in New York City's Chinatown, and he recently released The Nom Wah Cookbook, which includes recipes for perennial favorites like scallion pancakes. "They're a classic," he says. "That flaky texture makes them a light appetizer," he says.
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 8 scallion pancakes
Number Of Ingredients 10
Steps:
- Make the dipping sauce: Combine the vinegar, soy sauce, sugar and sesame oil in a small bowl and whisk until the sugar dissolves; set aside.
- Make the scallion pancakes: Put the flour in a large bowl, then add the boiling water and stir with a wooden spoon until the dough forms a ball.
- Turn out the dough onto a lightly floured surface and knead until smooth, elastic and no longer sticky, 4 to 6 minutes. Transfer the dough to a large bowl, cover and let rest 30 minutes.
- Preheat the oven to 200˚ F. Divide the dough into 8 pieces, then roll each into a thin 8-inch circle on a lightly floured surface. Brush each circle of dough with 1/2 teaspoon sesame oil and sprinkle with 1 heaping tablespoon scallions; season with 1/8 teaspoon salt. Roll up each circle of dough into a cigar; then, working from one side, roll each into a coil, tucking the ends underneath. Lightly flour the surface again and roll each coil to a 7-inch pancake (1/8 inch thick).
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 1 pancake and cook until golden brown, 2 to 3 minutes per side. Remove to a baking sheet and keep warm in the oven. Repeat with the remaining pancakes, adding 1 more tablespoon vegetable oil to the skillet each time and reducing the heat to medium if the pancakes are browning too quickly. Slice the pancakes into wedges. Serve with the dipping sauce.
SCALLION PANCAKES
This is some gorgeous finger food, I got the recipe from some food magazine ages ago. Would go well as a apetizer to a Chinese or maybe Mexican dinner. I would suggest using small tortillas, but if you only have bigger ones you also need a bigger frying pan.
Provided by kolibri
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the egg and the sesame oil.
- Put the tortillas on a flat surface and brush one side liberally with the egg-oil mixture.
- In a small bowl, mix the scallions and the cilantro.
- Divide the mixture between two tortillas, spread even but leave 1 inch border.
- Pour reminder of the mixture on the scallions, but make sure you don't overdo it and it doesn't flood.
- Top the filled tortillas with the remaining ones, brushed side down and press edges to seal. You might need to do this while frying too.
- Heat the oil in a pan, add one pancake and cook until crispy and golden brown, about 2-3 minutes per side. Transfer to a plate and repeat with the other tortilla.
- Cut pancake into six wedges and serve with a dipping sauce.
Nutrition Facts : Calories 230.5, Fat 15.2, SaturatedFat 2.5, Cholesterol 46.5, Sodium 1216.8, Carbohydrate 17.7, Fiber 1.6, Sugar 1.2, Protein 6.4
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