Search Results for "Parsley"
Recipe Results 4 of 68 pages
Salmon Patties With Lemon Sauce
Ingredients 1 14.75-ounce can salmon 1 egg 1/2 teaspoon ground black pepper 1/4 saltine crackers, crushed (about 7 crackers) 1 tablespoon Dijon mustard 1 tablespoon dried parsley juice of one lemon (about 3 tablespoons) 2 tablespoons margarine 1 teaspoon fresh parsley, chopped Directions In medium bowl, combine all patty ingredients together. Divide into 4 equal
Mrs. Z’S Easy Alfredo Sauce
Ingredients 1 quart half and half 1 stick butter 2 tablespoons minced garlic 1 (16 oz.) pkg. grated Parmesan cheese parsley to taste Directions saute butter and garlic. Add half and half, bring to near boil and add Parmesan cheese. Stir and reduce heat. Add parsley (a couple of pinches). Serve over favorite pasta. Katie
Vegetable Frittata with Roasted Asparagus and Tomatoes
Vegetable Frittata with Roasted Asparagus and Tomatoes Yield: 6 Servings Ingredients: 6 large eggs 1tablespoon water 2 tablespoons Parmesan Reggiano, grated, plus additional for garnish 1 teaspoon garlic, minced 2 teaspoons shallots, small diced 1 cup russet potatoes, peeled, diced small, boiled until tender, drained and chilled 1 roasted red pepper, peeled, deseeded and diced
Spanish Omelet
Ingredients 1/2 (about 3 oz.) potatoes*, peeled, diced 1/4 (about 1 oz.) sweet red pepper, chopped 1/4 (about 1 oz.) onion, sliced 2 tablespoons (about .5 oz.) green olives, pitted, sliced 1/3 cup plus 2 tablespoons water, divided 1 teaspoon olive oil 2 eggs 2 tablespoons (.5 oz.) shredded reduced-fat sharp Cheddar cheese 1 teaspoon
Salsa Bean Dip
Salsa Bean Dip Yield: 1 1/2 cups Ingredients: 1/2 cup peach salsa 1 Tbsp. lemon juice 1/4 cup minced fresh parsley 1/4 tsp. pepper 1 can (15 oz.) can garbanzo beans or chickpeas (rinsed and drained) Tortilla chips and/or fresh veggies for dipping Directions: In food processor or blender, combine the salsa, lemon juice, beans,
Chestnut Stuffed Pork Roast
Ingredients 5 lb. boneless double loin roast, tied 1/2 lb. ground pork 1/2 celery, finely chopped 1/2 shallots or onion, finely chopped 1 tablespoon butter 2 tablespoons chopped parsley, chopped 2 tablespoons brandy 1/2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon allspice 1 (15-1/2 oz.) can chestnuts, drained 2 teaspoons drippings 3 tablespoons flour 2
Mini Toasted Open Subs with Cucumber Yogurt Dressing
Ingredients 6 sliced French rolls 1/2 cup sliced red onion 1/2 cup sliced green pepper Thinly sliced turkey breast (12 oz) 12 slices reduced-fat Cheddar or Swiss cheese 1 cup shredded lettuce 1 cup sliced Roma tomatoes For the yogurt sauce: 2 cups plain low-fat yogurt 1 cup diced cucumber 1/2 cup chopped parsley Directions
Roasted Baby Carrots
Roasted Baby Carrots Ingredients: nonstick cooking spray 1 lb. baby carrots 1 1/2 Tbsp. olive oil 1 Tbsp. agave nectar (optional) 1/2 tsp. parsley (dried) Directions: Preheat the oven to 425˚F. Spray a baking sheet with cooking spray.In a small bowl, mix together the carrots and olive oil. Pour the mixture onto the baking sheet.
Mashed Potato Soup
Mashed Potato Soup Ingredients: 2 Tbsp. butter 2 carrots, peeled and chopped 1 stalk celery, chopped 1 onion, peeled and chopped 2 cups cream 1 cup mashed potatoes Salt and pepper to taste Chopped parsley Directions: Melt butter in saucepan and sauté carrots, celery, and onion until tender. Add cream and heat almost to a
Breakfast Pizza
Breakfast Pizza Courtesy of: Kansas Pork Association at www.eatpork.org Yield: 8 servings Ingredients: 6 ounces pork sausage, bulk 4 slices bacon thick cut, cut in half 8 eggs beaten 1 10-inch pizza crust purchased 1 cup Colby Jack cheese, shredded 1/2 cup onion thinly sliced 1/4 cup Italian parsley snipped 1/2 teaspoon salt 1/2 teaspoon
