1.   Add minced scallions, peas and ham.

2.   Add pepper to taste, then the reserved minced scallions.

3.   Cupertina features the most mouthwatering, beefy baked empanadas, brightened with minced scallion greens and heady overtones of cumin and paprika.

4.   Garnish with minced scallions and sesame oil.

5.   Just before serving, reheat the cooking liquid and add a few minced scallions.

6.   Salt to taste and sprinkle the minced scallions over the top.

7.   Sprinkle with the minced scallion greens, and serve immediately.

8.   Stir in shrimp, minced scallions, grated onion, Tabasco sauce, seasoned salt and horseradish.

9.   When the shrimp are cooked, stir in one tablespoon of soy sauce, then garnish with minced scallions or cilantro and serve with lime wedges.