Search Results for "Parsley"
Recipe Results 9 of 68 pages
Fresh Corn and Pepper Salad
Ingredients: 4 cups corn 1/2 cup vegetable oil 1/4 cup cider vinegar 2 teaspoons lemon juice 1/4 cup fresh parsley 2 teaspoons sugar 1 teaspoon salt 1/2 teaspoon dried basil 1/2 teaspoon cayenne pepper 2 large tomatoes 1/2 cup onion 1/3 cup green pepper 1/3 cup sweet red pepper Directions: In large bowl mix the
Beef Tenderloin with Blue Cheese Topping
http://www.beefitswhatsfordinner.com Ingredients: 4 beef Tenderloin Steaks, cut 1 inch thick (about 1 pound) 1 large clove garlic, halved 1/2 teaspoon salt 2 teaspoons chopped fresh parsley Toppings: 2 tablespoons cream cheese 4 teaspoons crumbled blue cheese 4 teaspoons plain yogurt 2 teaspoons minced onion Dash ground white pepper Directions: Place steaks on rack in broiler
Turkey Waldorf Salad
Ingredients 1 cup cooked, cubed turkey meat 2 stalks celery, chopped 2 tart apples, cored and cubed 1/2 cup chopped walnuts 1/4 cup sour cream 1/4 cup mayonnaise 2 tablespoons chopped fresh parsley 2 tablespoons lemon juice 1 tablespoon honey 1 tablespoon prepared Dijon-style mustard 1/4 teaspoon salt Ground black pepper to taste Directions In
Grilled Tuna With Lemo-Tarragon Sauce
Ingredients For 6 Servings: 1/2 olive oil 2 tablespoons Chablis or other dry white wine 2 tablespoon finely chopped fresh parsley 1/4 teaspoon dried whole tarragon 6 (1-inch-thick) tuna fillets Lemon-Tarragon sauce (recipe below) lemon slices (optional) Directions Combine oil, wine, parsley, and tarragon; stir well. Pat fillets dry with paper towels. Brush each side
Creamy Vegetable Dip
Creamy Vegetable Dip Ingredients: 2 cups yogurt, low-fat plain 1/4 tsp. black pepper 1/2 tsp. garlic powder 2 Tbsp. dried, minced onion 1 Tbsp. dried parsley flakes Directions: In a medium-sized bowl, combine yogurt, pepper, garlic powder, dried onion and dried parsley. Beat until smooth. Chill dip in refrigerator until ready to serve. Serve with
Chive Potato Salad
Chive Potato Salad Ingredients: 2 lb. new potatoes 1/2 cup fresh chives, chopped 1/3 cup olive oil 2 Tbsp. white wine vinegar 1 tsp. Dijon mustard Kosher salt and black pepper 2 tbsp. fresh flat-leaf parsley, chopped Directions: Simmer potatoes in salted water until just tender; run under cold water to cool. Cut into quarters. Puree chives, olive
Savory Baked Carrots
Savory Baked Carrots Originally published on June 11, 1943. Ingredients: 12 medium sized carrots 2 Tbsp. butter or substitute 2 Tbsp. minced onions 1/2 tsp. salt 1 Tbsp. chopped parsley 1 Tbsp. cream or rich milk Directions: Cook the minced onion in the butter until it is yellow. Shred the carrots or slice them thin,
Southwestern Grits
Ingredients: 6 cups boiling water 1 ½ cups grits 1 pound pasteurized processed cheese 2 sticks butter 2 teaspoons salt 2 teaspoons garlic powder 1 tablespoon parsley, chopped 1 can chopped green chiles 3 eggs, well-beaten Directions: Add grits to boiling water and cook 4-5 minutes, stirring constantly, until slightly thickened. Add cheese, butter, salt,
Zucchini and Potatoes Jambot
Ingredients: 1/4 cup extra-virgin olive oil 1 small yellow onion, chopped 2 potatoes, peeled and cubed (slightly larger than zucchini cubes) 2 zucchini, cubed Coarse salt Ground black pepper 1 teaspoon dry Italian seasoning (or a combination of oregano and thyme) Chopped parsley, for garnish (optional) Directions: Heat a 12-inch straight-sided skillet. Add oil, onion,
Ratatouille
2 tablespoons canola oil 1 yellow onion, sliced 3 garlic cloves, minced 2 bell peppers (green, red, or yellow) 1 eggplant (peeled and cut into 1 inch cubes) 1 can diced tomatoes, undrained (15 ounces) 1 teaspoon dried basil 1/2 teaspoon black pepper 1/2 cup chopped parsley Directions: Heat oil in a large saucepan and
