Search Results for "Parsley"
Recipe Results 1 of 61 pages
Cauliflower With Parsley-Mustard Dressing
Ingredients 2 garlic cloves, peeled 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon extra virgin olive oil 1 head cauliflower (1 1/4 lbs.), cut into florets 1 large red bell pepper, cut into slivers 3 tablespoons parsley, chopped Directions In small saucepan of boiling water, blanch garlic 2 minutes; drain. When cool
Broccoli With Parsley Sauce
Ingredients 1 cup fresh parsley 1 small onion, minced 2 tablespoons part-skim Ricotta 1/2 buttermilk 1 lb. broccoli florets Directions In food processor, finely chop parsley with onions and Ricotta. With the motor running, pour in buttermilk and continue to process just until combined. Steam broccoli until tender, about 8 minutes. Drizzle sauce over broccoli.
Copycat Olive Garden Alfredo Chicken
Copycat Olive Garden Alfredo Chicken Ingredients: 2 chicken breasts, cut in half lengthwise 2 lg. eggs + 2 Tbsp. water 1 cup Italian style breadcrumbs ¼ cup grated parmesan cheese ¼ cup flour 1 tsp. garlic powder ½ tsp. smoked paprika, optional ½ tsp. salt To taste cracked black pepper 2 Tbsp. butter 1 tsp.
Chicken Francese
Chicken Francese Ingredients: 1 lb. boneless skinless chicken breasts 1 large egg, beaten 3/4 cup dry bread crumbs 3 Tbsp. grated Parmesan cheese 1 tsp. dried parsley flakes 1/2 tsp. garlic powder 1/2 tsp.salt 1/2 tsp.pepper 1/4 cup olive oil Lemon Sauce Ingredients: 1 cup water 1/3 cup lemon juice 2 chicken bouillon cubes Lemon
Green Rice
Green Rice Ingredients: 1 cup chopped green onion 1/2 cup minced fresh parsley 4 1/2 tsp. olive oil 2 Tbsp. butter 1 1/2 cups uncooked long grain rice 3 cups chicken broth 1/8 tsp. cayenne pepper 1 bay leaf Directions: In a large saucepan, sauté onions and parsley in oil and butter until tender, 1
Spanakopita
Spanakopita Ingredients: 3 Tbsp. olive oil 1 lg. onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 lbs. spinach, rinsed and chopped ½ cup chopped fresh parsley 1 cup crumbled feta cheese ½ cup ricotta cheese 2 lg. eggs, lightly beaten 8 sheets phyllo dough ¼ cup olive oil, or as needed
Melting Potatoes
Melting Potatoes Ingredients: 3 lbs. Yukon Gold potatoes, peeled 6 Tbsp. butter, melted 1 tsp. dried thyme 1/2 tsp. dried rosemary 1 tsp. salt 1/2 tsp. pepper 1 cup chicken broth 2-3 cloves garlic, peeled and crushed 2 Tbsp. fresh chopped parsley Directions: Place oven rack in upper-middle position. Preheat oven to 475 F. Spray
Vegetable Beef Soup
Vegetable Beef Soup Ingredients: 1 Tbsp. olive oil 2 lbs. beef stew meat 1 1/2 cups finely diced onion 8 cups beef broth 14 oz. can diced tomatoes 3 bay leaves 1 Tbsp. fine sea salt 1 tsp. freshly ground black pepper 1 lb. potatoes, peeled and diced 2 large carrots, peeled and chopped 1
Rosemary Garlic Pull-Apart Bread
Rosemary Garlic Pull-Apart Bread Ingredients for Dough: 2 1/4 cups all-purpose flour, plus more for work surface 2 Tbsp. granulated sugar 2 tsp. instant or quick-rising yeast 1 1/2 tsp. kosher salt 2/3 cup whole milk, warmed 3 Tbsp. unsalted butter, softened Ingredients for filling and topping: 6 Tbsp. unsalted butter, softened 3/4 cup Parmesan
Hash Brown Makeovers
Hash Brown Makeovers Ingredients: 2 med. Yukon gold potatoes, scrubbed 1 lg. parsnip 1/4 cup cheddar cheese, shredded 4 slices bacon, cooked and chopped 2 scallions with greens, chopped 1 Tbsp. parsley 1/2 tsp. salt 1/4 tsp. black pepper As needed extra-virgin olive oil For serving sour cream Directions: Grate the potatoes, skin on, into
