Search Results for "Parsley"
Recipe Results 23 of 63 pages
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
Pimiento Salad Club Sandwiches
Pimiento Salad Club Sandwiches Ingredients: 2 (4-ounce) jars diced pimientos, drained 1 c. sliced hot pickled okra 1/2 c. chopped sweet cherry peppers 1/2 c. chopped fresh flat-leaf parsley 1/4 c. sliced fresh chives 1/4 c. olive oil 2 tbsp. whole-grain Dijon mustard 1/2 tsp. crushed red pepper Kosher salt and freshly ground black pepper
Slow-Cooker Chicken Burgundy Stew
Slow-Cooker Chicken Burgundy Stew Ingredients: 6 slices bacon, chopped 1 package (32 oz) boneless skinless chicken breasts, cut into 1 1/2-inch pieces and patted dry 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons butter 1 medium onion, coarsely chopped 2 cups sliced carrots 1 package (8 oz) cremini mushrooms, quartered 1 tablespoon chopped garlic 1/2
Slow-Cooker Pork Ragu
Slow-Cooker Pork Ragu Ingredients: 8 slices applewood smoked bacon, chopped (half of a 12-oz package) 1 1/2 lb boneless pork shoulder, trimmed and cut into 2-inch pieces 3/4 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups chopped onions 2 cups chopped carrots 5 cloves garlic, chopped 2 teaspoons dried oregano leaves 1/2 cup chicken broth
Southwest Green Goddess Wraps
Southwest Green Goddess Wraps Ingredients: 1 ripe avocado 3 tbsp plain Greek yogurt 1 tbsp fresh lime juice 1 green onion, chopped 2 tbsp chopped fresh parsley or cilantro leaves 1/4 tsp each salt and pepper 4 corn tortillas (6 inch) 4 slices southwest style cheese 16 slices English cucumber 1/2 cup chopped plum tomatoes
Hunters Meatballs
Hunters Meatballs Originally Published: March 29, 1979 Ingredients for Meatballs: 1 lb. ground pork (quite fat) 1 lb. ground venison (fat-free) 1/4 tsp. celery salt 1/4 tsp. garlic powder (not garlic salt) salt and pepper to taste 1 egg 1 onion, finely chopped 1 bay leaf, crushed 1/4 tsp. seasoning salt 1 Tbsp. parsley flakes
Sautéed Scallops
Sautéed Scallops Yield: 4 Servings Ingredients: 3/4 pound angel-hair pasta 1-3/4 pounds sea scallops 3 tablespoons olive oil 3 tablespoons salted butter 5 garlic cloves, crushed 1 small red onion, minced 1 small green bell pepper, finely chopped 1/2 teaspoon table salt, plus extra for water 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red
Fishermen’s Stew
Fishermen’s Stew Ingredients: 3 tablespoons olive oil 1 large onion, halved and thinly sliced 1 medium green bell pepper, chopped 2 ribs celery, thinly sliced 2 cups sliced mushroom caps 2 cloves garlic, minced 1 can (28 ounces) crushed tomatoes 2 bottles (8 ounces each) clam juice 1 cup chicken stock 1 cup dry white
Clam and Tomato Stew
Clam and Tomato Stew Yield: 6-8 Servings Ingredients: 1/4 cup olive oil 4 to 6 cloves garlic, minced 6 tomatoes, peeled and chopped 2-1/2 cups tomato juice 3 cups dry white wine 4 cups fish stock 4 dozen small whole raw shrimp, cleaned 1/4 cup chopped parsley 2 cups small whole steamed and shucked clams
Lobster Risotto
Lobster Risotto Ingredients: 3 6-ounce lobster tails 1 cup off-dry white wine, such as Riesling 1 clove garlic, minced 4 cups reduced-sodium chicken stock 4 tablespoon butter, at room temperature 1 medium leek, washed and finely diced 3 shallots, minced 1 1/2 teaspoons chopped fresh rosemary 1 1/2 cups Arborio rice 1/2 cup brandy 1/2
