4 cups Garbanzo Beans - 2 cans 4 cloves Garlic - minced 2 teaspoons Cumin 1 teaspoon Turmeric 1 teaspoon Salt 1/2 cup Onion - finely minced 1/4
cup Parsley Minced 1/4 cup Water 1 tablespoon Lemon Juice 1 dash Cayenne 1/3 cup Flour
Not exact matches
1 pound (four sticks) unsalted butter, not margarine or butter spread 1/4
cup sliced garlic 1/4
cup minced parsley Cayenne pepper to taste
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic,
minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2
cup water 2
cups half and half Chopped Italian
parsley for garnish
4 trimmed swordfish steaks (about five ounces each) 1/2
cup zesty Italian dressing Freshly ground black pepper 2 tablespoons
minced flat leaf
parsley 1 teaspoon Old Bay seasoning
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek yogurt 1 tablespoon
minced Italian
parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea salt and freshly ground black pepper, to taste 1⁄4
cup grated Parmesan cheese
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or dry mustard 1/4 teaspoon ground black pepper 1 clove garlic,
minced or pressed 1/4
cup minced fresh
parsley or 1 tablespoon dried
parsley flakes 1/2 — 1 teaspoon salt 1/2
cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon
minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled
parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic,
minced 1 small carrot,
minced 1 roasted red pepper, chopped 1/3 to 1/2
cup vegetable broth 1/2
cup frozen peas, run under hot water 2 tablespoons chopped
parsley rice to serve
1 large eggplant (~ 1 pound) 1 teaspoon freshly
minced garlic 1/4 teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest of one lemon 1/4 teaspoon red pepper flakes 1/4
cup chopped fresh flat - leaf
parsley Fresh pita bread or pita chips
Garlic Parmesan Bubble Buns Ingredients Dough: 4
cups carbalose flour (a special high - fiber, low carb flour) 2/3
cup vital wheat gluten 1 tsp salt 1
cup whole milk, lukewarm (about 110F) 1
cup water, lukewarm (abut 110F) 2 packages rapid rise yeast 2 large eggs, lightly beaten Coating: 6 tbsp butter, melted 3 cloves garlic,
minced 2 tbsp dried
parsley flakes 1/2
cup grated Parmesan cheese Directions Preheat oven to 200F for 10 minutes and then turn oven off.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove,
minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each
parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
FOR THE FILLING 4
cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh
parsley leaves
FOR THE TZATZIKI SAUCE 1
cup plain yogurt 2 tablespoons chopped fresh mint (I subbed
parsley) 1 teaspoon
minced garlic 1/2 teaspoon salt Squeeze of fresh lemon juice
1/2
cup extra virgin olive oil 1
cup warm water 1
cup red wine vinegar 1
cup red wine 1 capsicum, very finely chopped 1 Roma tomato, very finely chopped 1 spring onion, very finely chopped 2 tablespoons
parsley, very finely chopped 2 cloves garlic,
minced 1 teaspoon sweet paprika 2 teaspoons chilli flakes 2 bay leaves, whole 1 tablespoon dried oregano 2 teaspoons salt
2
cups couscous, cooked according to package directions (I used whole wheat) 1/2
cup currants 1/2
cup sliced almonds, toasted 1/4
cup fresh
parsley, chopped 3 green onions, thinly sliced (or a shallot,
minced) 1/4
cup extra virgin olive oil 2 Tbsp.
1 lb ground beef (or vegetarian crumble) 3
cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic,
minced 1 TB dried
parsley 1 TB dried basil 1/2
cup chopped onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1
cup V8 (or any vegetable drink) 2
cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp salt
For the Crepe Batter 2 large eggs 1 1/4
cups whole milk 1
cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon
minced fresh herbs, such as
parsley and / or basil In a blender add the wet ingredients...
2 tablespoons olive oil 1 medium red onion, chopped 2 medium carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon
minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped 1
cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7
cups water or stock 1 garlic clove,
minced (optional) 3/4
cup grated Parmesan, for serving Optional: fresh bread for toasting
Parsley for garnish.
1/4
cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove,
minced 1/2 teaspoon onion powder or 1/4
cup onion,
minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons
parsley, chopped
2
cups water 1
cup quinoa 2
cup chopped Italian
parsley 1/2
cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1
minced garlic clove 1 tbsp chopped fresh basil 1/2
cup fresh lemon juice, about 2 medium lemons 1/4
cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground white pepper
lean ground beef 1 egg, lightly beaten 1/3
cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely
minced 1/4
cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon dried sage 1/4 teaspoon dried
parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 large jicama, peeled and cut into strips 1/2 tsp
minced garlic 1/4
cup mayonnaise 1/3
cup coconut milk cream (Try So Delicious Culinary Coconut Milk) 1 tsp lemon juice 1 tsp sea salt 1 tsp
parsley, chopped or dried
I do prefer fresh flat - leaf
parsley and would use at least a quarter of a
cup of finely
minced flat - leaf
parsley in this.
1 lb linguini 4 tablespoon olive oil 1 garlic clove,
minced 1 tin (2 oz) anchovies 1/2 tsp crushed red pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice and zest of hakf a lemon 1/2
cup chopped flat leaf
parsley salt and pepper to taste
fresh
parsley,
minced 1 1/2
cups cooked black - eyed peas sea salt to taste ground black pepper a squeeze of lemon juice, as necessary
1/3
cup tahini juice of 1 lemon 3 tbsp water 1 clove garlic, grated 1/4
cup minced parsley leaves 1/2 tsp paprika salt and pepper
3 tablespoons unsalted butter 2 stalks of celery — chopped 1 small onion — chopped 1 carrot — peeled & chopped 2 cloves of garlic —
minced 8
cups chicken broth 4
cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian
Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
Garnish 1/2 pound fresh wild mushrooms 2 tablespoons unsalted butter - and / or - 1/4
cup minced parsley 1/4
cup minced green onion 2 cloves
minced garlic
1 tbsp olive oil 1 onion, peeled and chopped 3 cloves garlic,
minced 2 carrots, peeled and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried
parsley 1
cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4
cups vegetable stock 1 tsp sea salt cracked black pepper 2
cups kale, roughly chopped 6 tsp basil pesto
Rolls: 4 tablespoons butter, divided 8 ounces sage sausage or breakfast sausage, removed from casings 1 small onion, finely chopped (about 3/4
cup) 1 stalk celery, finely chopped (about 1/2
cup) 4 medium cloves garlic, finely chopped 1/4
cup minced fresh sage leaves 1/4
cup minced fresh
parsley leaves Kosher salt and freshly ground black pepper
1
cup of olive oil 1/2
cup of vinegar 1/2
cup of maple syrup 1/2 an onion finely chopped 1 garlic clove
minced 1 teaspoon of dried
parsley 1 teaspoon of celery salt
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic,
minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or
parsley, for garnish (optional)
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4
cup chopped fresh
parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2
cups cherry tomatoes, halved 1/2
cup Kalamata olives, chopped 3 garlic cloves,
minced Salt and pepper
4 large slices white sandwich bread, torn into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh
parsley,
minced 1 small shallot,
minced (about 2 tablespoons) 1/4
cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces Cooking spray Lemon wedges
Ingredients: 1
cup mayonnaise (Use a good brand like Best Foods Mayonnaise) Grated rind of one lemon 2 tablespoons fresh lemon juice 1 small - medium bunch
parsley, very finely chopped 3 - 4 green onions (both the green and white part) ~ finely chopped or 1/4
cup finely chopped fresh chives 1 large clove garlic,
minced 1 teaspoon ground black pepper
16 ounces penne or rigatoni pasta 5 Tablespoons unsalted butter 1 medium onion, finely chopped 2 large garlic cloves,
minced 1 jar (16 ounces) roasted red peppers, drained and roughly chopped 1
cup vegetable broth 1/2 teaspoon salt black pepper 4 ounces goat cheese 1/2
cup Parmesan cheese Parmesan cheese, shaved for serving
parsley, finely chopped
1 Steak Salt and pepper 1
cup lightly packed flat leaf
parsley, chopped 3 cloves garlic,
minced 1/2 tsp freshly ground pepper 1/2 tsp chili pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion,
minced 3/4
cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
1 1/2
cups frozen, shelled edamame 1
cup canned garbanzo beans, drained and rinsed 2
cups baby tomatoes, chopped 1
cup diced red onion1
cup canned black beans, drained and rinsed 4 tablespoons fresh dill, chopped 4 tablespoons fresh flat leaf
parsley, chopped 1/4
cup lemon juice 1/2
cup olive oil 1 tablespoon honey 1/2 teaspoon freshly
minced garlic 1/4 teaspoon salt 1/4 teaspoon black pepper
For the port demi - glace: 6 fresh figs, halved (or dried if out of season) 1 teaspoon of whole white peppercorns 1/2 teaspoon finely
minced chervil (or
parsley) 1
cup ruby port
2 1/4
cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely
minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4
cup finely
minced fresh
parsley 1/2
cup finely
minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2
cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic,
minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped
parsley finely grated zest from 1 large lemon 1 large egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild vegetable oil for frying, such as sunflower
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves,
minced 2 tablespoons
minced fresh cilantro 1 tablespoon
minced fresh
parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2
cup plain breadcrumbs vegetable oil for grilling
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon
minced fresh thyme 1 tablespoon
minced fresh
parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
Prep Time: 15 mins Total Time: 45 mins Makes about 2
cups 1
cup mayo 1/2
cup sour cream 1/2
cup buttermilk plus more as needed 1 tablespoon Dijon mustard 2 tsp lemon juice, plus zest 1 teaspoon celery seed 1 small shallot,
minced 1 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper 1/4
cup finely chopped mixed herbs (such as dill, tarragon,
parsley, basil)
Ingredients: -2 eggs -3 / 4
cup soy slender vanilla soy milk -1 100 % whole wheat hot dog bun (Kroger)-2 tsp dried
minced onions -1 tsp salt -1 tsp thyme -1 tsp
parsley -1 lb.
1 (8 - ounce) carton regular or light sour cream 3/4
cup regular or light mayonnaise 1 tablespoon chopped fresh
parsley 1 tablespoon chopped fresh chives 1 teaspoon dried
minced onion 1/8 teaspoon garlic powder Dash salt and pepper Assorted vegetables, crackers, or chips For dip, in a medium bowl, combine sour cream, mayonnaise,
parsley, chives,
minced onion, garlic powder, salt, and pepper.
1
cup minced parsley (1 bunch or 2 bunches if the bunches of
parsley are small) 2 large diced tomatoes (seeds and skin are fine) 4 chopped green onions, including tops 1/4
cup fresh, chopped spearmint leaves 1/3
cup fresh squeezed, lemon juice 1/4
cup olive oil Salt & freshly ground pepper to taste
1/3
cup plus 2 tablespoons extra-virgin olive oil 1/2
cup chopped cilantro 1/2 small red onion,
minced 1 jalapeño,
minced 3 tablespoons sherry vinegar 2 tablespoons chopped basil 2 tablespoons chopped
parsley 3 garlic cloves,
minced 1 teaspoon chopped thyme 1 teaspoon red pepper flakes 1/8 teaspoon cayenne pepper kosher salt freshly ground black pepper 1 1 - lb sushi - grade tuna steak 6 oz baby arugula 2 avocados, pitted, peeled and sliced
pancetta, chopped 1
cup ricotta cheese 1/4
cup grated pecorino romano cheese (parmesan would also work well) 2 egg yolks, beaten 1 clove garlic, grated or
minced Pepper, to taste 1 1/2
cups shredded provolone cheese 1/3
cup chopped flat - leaf
parsley
Burger 1 pound ground chicken 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon oregano 1/2 teaspoon basil 1/2 teaspoon
parsley 2 cloves garlic,
minced 1/4
cup parmesan 4 slices mozzarella cheese 4 burger buns