Search Results for "Parsley"
Recipe Results 22 of 63 pages
Baked Corn Pudding
Baked Corn Pudding Ingredients: 1/2 cup butter 1 small onion, chopped (1/4 cup) 1/2 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 4 cups milk (1 quart) 6 eggs, slightly beaten 2 cups shredded Cheddar cheese (8 oz) 2 bags (12 oz) frozen corn, thawed, drained 1/2 cup chopped fresh parsley or 2 tablespoons
Cheese Ball
Cheese Ball Originally Published on: December 26, 2013 Yield: 1 Cheese Ball Ingredients: 2 packages (8 ounces each) cream cheese 3/4 cup crumbled blue, Gorgonzola or feta cheese (4 ounces) 1 cup shredded sharp Cheddar cheese (4 o unces) 1 small onion, finely chopped (1/4 cup) 1 tablespoon Worcestershire sauce 1/2 cup chopped fresh parsley
Cornbread Stuffing
Cornbread Stuffing Ingredients: 4 cups day-old cornbread, crumbled 1 (4 oz.) Italian sausage 1 cup chopped green bell pepper 1/2 cup minced onion 1/2 cup chopped celery 1 T minced parsley 1 tsp. dried thyme leaves, crushed 1 tsp. salt 1/4 tsp. ground black pepper 1/3 cup chicken broth 2 T honey Directions: In large
Venison Meatballs
Venison Meatballs Ingredients: 1 pound ground venison 2/3 cup bread crumbs 1/3 cup Parmesan cheese 2 teaspoons dried parsley 1 teaspoons garlic powder 1/3 cup milk 2 eggs salt and pepper to taste 1 jar your favorite spaghetti sauce Directions: In a large mixing bowl, beat eggs with milk. Add bread crumbs, Parmesan cheese, parsley,
Venison Lasagna
Venison Lasagna Ingredients: 3/4 pound venison 1/4 pound ground beef 1/2 cup chopped onion 1-2 cloves of garlic 1-28 ounce can of tomato sauce 1-12 ounce can of tomato paste 2 teaspoons dried basil, crushed 2 teaspoons dried oregano, crushed 1/2 teaspoon salt 1/2 teaspoon pepper 1 box of lasagna noodles 1 beaten egg 2
Confetti Soup
Confetti Soup Ingredients: 1 3/4 teaspoons canola oil 3/4 cup fresh onions, peeled, diced 3/4 cup fresh celery, diced 3/4 cup fresh carrots, peeled, diced 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon Whole fennel seed 1/8 teaspoon crushed red pepper (optional) 1 1/2 cups canned black-eyed peas, drained, rinsed 3 1/2 cups
Roasted Brussels Sprouts with Sweet Peppers
Roasted Brussels Sprouts with Sweet Peppers Ingredients: 2 pounds Brussels sprouts, bottoms trimmed, cut in half and outside leaves removed 4 tablespoons extra-virgin olive oil 6 medium garlic cloves, chopped 3 tablespoons basil, chopped 2 tablespoons Italian parsley, chopped salt and pepper, to tastew 2 red sweet peppers, large diced 2 yellow sweet peppers, large
Eggplant Delight
Eggplant Delight Ingredients: 1 medium eggplant, 1/4 inch thick slices 2 tablespoons olive oil, divided 8 ounces whole wheat penne pasta, cooked 8 ounces mushrooms, sliced 1 shallot, diced 1 medium zucchini squash, sliced 3 garlic cloves, minced 1/2 cup water 1 tablespoon lemon juice 2 medium tomatoes, diced 1 tablespoon oregano 1 tablespoon parsley
Spinach Dip
Spinach Dip Originally published on: September 16, 1999 Ingredients: 1 pkg. frozen spinach, thawed, squeezed dry 1/2 cup fresh chopped parsley 1/2 cup chopped green onions 1/2 tsp. dill weed 1 tsp. seasoned salt 1 cup mayonnaise 1 cup sour cream 1/2 tsp. oregano juice of 1/2 lemon Directions: Mix and marinate 24 hours. Serve
Honey Bacon Benedict
Honey Bacon Benedict Ingredients: 4 Tbsp. butter 6 english muffins, split 1 lb thick bacon 1/4 cup BeeMaid Honey 12 eggs salt & pepper 2 packages hollandaise sauce 2 cups milk 1/2 cup butter parsley or chives Directions: Preheat oven to 350° Spread each muffin half with butter and bake for 10 minutes on a
