Search Results for "Parsley"
Recipe Results 42 of 68 pages
Honey Mustard Dressing
Ingredients 1/2 cider vinegar 1/2 raw honey 1/2 Dijon-style mustard 3 cloves garlic, finely diced 1 sunflower seed oil 3 tablespoons fresh parsley, minced 1 1/2 tablespoons fresh dill weed, minced 1 tablespoon fresh cilantro, finely chopped salt and pepper to taste Directions Combine all ingredients in small bowl and whisk together.
Mushroom Hash and Eggs
Mushroom Hash and Eggs Ingredients: 2 Tbsp. bacon fat drippings 1½ cups oyster mushrooms, cleaned and sliced 1½ cups shiitake mushrooms, cleaned, stemmed and sliced 1½ cups baby portabella mushrooms, cleaned, stems removed and sliced 1 cup button mushrooms, cleaned and sliced 1 large shallot, peeled and minced 4 Tbsp. butter, room temperature 12 oz.
Spinach and Feta Borek
Spinach and Feta Borek Ingredients: 3 eggs 2 cups plain yogurt 1/4 cup olive oil 2 cups cooked spinach, cooled and chopped 1/4 cup fresh dill, chopped 1/2 cup parsley, chopped 3 green onion, chopped 1/2 cup grated mozzarella 1/2 cup feta cheese, crumbled 2 Tbsp. olive oil 1/2 tsp. salt 1/4 tsp. black pepper
Roasted Turkey
Roasted Turkey Ingredients: 2 Tbsp. dried parsley 2 Tbsp. ground dried rosemary 2 Tbsp.rubbed dried sage 2 Tbsp. dried thyme leaves 1 Tbsp. lemon-pepper seasoning 1 Tbsp. salt 15 lb. whole turkey, neck and giblets removed 1 medium orange, cut into 8 wedges 1 medium onion, chopped into large pieces 1 medium carrot, cut into
Cheese and Spinach Stuffed Chicken Breasts
Cheese and Spinach Stuffed Chicken Breasts Ingredients: 4 large chicken breasts 1 tsp. kosher salt 2 Tbsp. extra-virgin olive oil 2 cups packed fresh spinach, roughly chopped 2 garlic cloves, minced 4 oz. cream cheese, room temperature ¾ cup mozzarella cheese, shredded ¼ cup sun dried tomatoes, roughly chopped ¼ cup pesto, store-bought or homemade
Russian Green Bean Salad
Russian Green Bean Salad Yield: 4-6 Servings Russian green bean salad with garlic, walnuts, basil, cilantro and coriander seed. Ingredients: 1/2 cup broken walnuts 2 large cloves garlic, peeled and each cut into several pieces 4 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar 1 tablespoon lemon juice 1 tablespoon water 1 teaspoon ground
Beef Paprikash
Ingredients 1 lb. top sirloin steak, cut 1 inch thick, boneless 1 tablespoon vegetable oil 2 medium onions, sliced 16 oz. sauerkraut, low sodium, canned, rinsed, drained 1 tablespoon paprika 1/4 cup water 14 oz. fat free unsalted beef broth 1/2 cup water 1/4 cup tomato paste 1/2 teaspoon caraway seeds 1/8 teaspoon ground red
Vegetable Dip
Vegetable Dip Ingredients: 2 containers (5.3 ounces) plain Greek Yogurt 1 green onion, thinly sliced 2 teaspoons dried parsley flakes 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder Directions: Stir all ingredients together. Store in an airtight container in the refrigerator overnight. Serve with washed and prepared fresh vegetables.
Baked Pork Chops
Baked Pork Chops Ingredients: 4 3 ounce pork chops 8 ounces fat-free sour cream 3 cups crushed corn flakes Directions: Coat both sides of pork chops with sour cream. Place pork chops in plastic bag with crushed corn flakes and shake to coat completely. Arrange pork chops in pan and bake at 400° for 30-40
Buttermilk Ranch
Buttermilk Ranch Ingredients: 1/2 cup buttermilk 1/2 cup mayonnaise 1/2 cup sour cream 1 tsp. dried parsley 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. dried dill 1/2 tsp. salt Directions: In a small bowl, whisk together all ingredients until smooth. Can be stored in the refrigerator in an airtight container for up
