Search Results for "Parsley"
Recipe Results 41 of 68 pages
Spinach Dip
Submitted by Debra Flinner of Canton, OH Ingredients: 10 oz. frozen chopped spinach, thawed and well drained Pinch dried parsley 1/2 cup grated onion 1t. white pepper 1t. salt 2 cups real mayonnaise 1/2 cup sour cream Directions: Mix all together. Serve with vegetables of your choice or with rye bread.
Creamy Herb Spread
Creamy Herb Spread Ingredients: 1/2 cup butter, softened 1 tsp. garlic powder 1 tsp. rosemary (or herb of choice) 1/2 tsp. parsley flakes 1/2 tsp. lemon zest pinch of salt Directions: Place all ingredients in small food processor until blended well.
Steamed Mussels
Steamed Mussels Ingredients: 2-3 Tbsp. Olive Oil 6 lg. garlic cloves, minced 1 lg. shallot or red onion, thinly sliced Kosher salt 2 tsp. Italian seasoning, 1 tsp. red pepper flakes 3 lbs. mussels 1½ cups chicken or vegetable broth ½ cup dry white wine 3 Tbsp. chopped fresh parsley for garnish 4 Tbsp. butter
Brown Rice Pilaf with Apples and Dried Fruits
Brown Rice Pilaf with Apples and Dried Fruits Ingredients: 1 Tbsp. olive oil ½ cup chopped onion ¼ cup chopped peeled carrot ¼ cup chopped celery 1 tsp. curry powder ½ tsp. ground ginger ½ tsp. cinnamon 1 tsp. minced garlic 1 cup long-grain brown rice 2 cups chopped apples (about 1-inch pieces) 2¼ cups
Lemon Chicken and Glazed Root Vegetables
Lemon Chicken and Glazed Root Vegetables Cinnamon Glazed Root Vegetables: 1 small raw sweet potato (cut into 1-inch cubes, peeled if desired) 1/2 cup baby carrots (cut into 1-inch pieces) 1 small turnip (cut into 1-inch cubes) 1 Tbsp. extra virgin olive oil 1 Tbsp. light tub margarine 1/2 tsp. cinnamon 1 tsp. brown sugar Lemon
Chicken Stroganoff
Ingredients: 6 ounces egg noodles 4 tablespoons butter, divided 2 chicken breasts, cubed Salt and pepper, to taste 8 ounces sliced button or cremini mushrooms 1 cup chopped onion 1 clove garlic, minced 2 tablespoons all-purpose flour 1 cup chicken broth 1/2 cup sour cream Chopped parsley, for garnish (optional) Directions: Cook egg noodles in
Fiery White Chili
Ingredients 1 lb. boneless, skinless chicken breasts 2 T. all-purpose flour 2 tsp. ground cumin, divided 2 T. vegetable oil 2 celery stalks, diced 1 green bell pepper, diced 1 can (16-ounces) cannellini beans, drained 1 cup chicken broth 1 can (4-ounces) chopped green chilies, drained 1/4 cup lime juice 1 T. Original TABASCO® brand
Deviled Crab And Cheese Biscuit Cups
Ingredients 3/4 whipped cream cheese spread (from 8-oz container) 1 tablespoon fresh lemon juice 1 teaspoon red pepper sauce 1/4 finely shredded mild Cheddar cheese (1 oz) 2 tablespoons green onions, chopped (2 medium) 1 teaspoon paprika 1/2 garlic and herb bread crumbs 3 (6 oz.) cans white crabmeat, well drained 1 celery, chopped 1
Stuffed Onions with Pasta
Ingredients: 4 large yellow onions 2 teaspoons olive oil 8 ounces Capellini pasta, dry 4 ounces bacon or thin sliced pancetta,diced 2 tablespoons butter, unsalted 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon fresh thyme, minced 1 tablespoon balsamic vinegar 1 cup chicken stock 2 tablespoons fresh Italian parsley, minced Directions: Wash onions, leaving
Garlic and Herb Butter
Ingredients: 1/2 c. softened butter 2 Tbsp. finely chopped parsley, basil or herb of choice 1/2 tsp. minced garlic 2 to 3 tsp. lemon juice Salt and pepper to taste Directions: Blend all ingredients and form into a roll. Wrap tightly and freeze up to six months. Slice and use as desired.
