Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale
leaves, half a lemon, one lime, four plum tomatoes, two red bell
peppers, one - fourth of a small red onion, two cups
parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard
leaves, and six clementines.
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
1 1/2 cup / 225 g fresh green peas (or frozen and thawed) 1 packed cup / 160 g cooked millet (1/3 cup / 70 g uncooked)(cooked quinoa or rice should work too) 1 spring onion, chopped 2 eggs 1 handful fresh mint and
parsley leaves (6 sprigs, picked) 4 tbsp ricotta cheese (or cottage cheese) salt and
pepper
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
Toss tomatoes, roasted red bell
pepper slices, capers and
parsley leaves in a large bowl with the olive oil, lemon juice and lemon zest.
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)
corned beef brisket 2 12 - ounce bottles Irish lager beer 2 cups of water 1 bay
leaf 8 black peppercorns 1/3 cup chopped flat -
leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon fresh ground black
pepper 2 large carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
olive oil 1 green
pepper 1 red
pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2 tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay
leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and
pepper 2 cups half and half hot sauce, optional 1/2 tsp
parsley
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat -
leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black
pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded and chopped green and red bell
pepper / Unsalted butter for panfrying / 4 — 8 lemon wedges.
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed fresh
parsley leaves 1/4 cup loosely packed fresh cilantro
leaves (omitted, I just increased the
parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black
pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
Next, add the bay
leaves, the peppercorns, the
parsley, the Worcestershire, and the salt and
pepper.
beans, black
pepper, cauliflower, cloves, coriander, cumin, garlic, lemon, lemon juice,
parsley, pumpkin, pumpkin seeds, salt, sea salt, tahini, olive oil, oil, finely, water, yogurt, extra virgin olive oil,
pepper, ground cumin, clove garlic, cloves garlic, herbs, olive, hummus, seasoning, seeds, spices, juice,
leaves, clove, butternut, ground coriander
Persian Roasted Tomato & Mango Salsa 2 - 10.5 oz pkgs cherry tomatoes 2 shallots 1 garlic bulb 1 mango 4 roma tomatoes 1 small package mint, or about 8 stems 1 bunch
parsley 2 stems basil
leaves (optional) 2 - 3 tbsp Za'atar spice mix 1 - 2 tbsp Cayenne
pepper (or to taste) 1/4 c lime juice salt to taste olive oil thyme
4 (8 - ounce) pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces green beans, trimmed 2 tablespoons olive oil 1 (1 - ounce) package Ranch Seasoning and Salad Dressing Mix 3 cloves garlic, minced Kosher salt and freshly ground black
pepper, to taste 2 tablespoons chopped fresh
parsley leaves
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
If you're in the market for a less spicy, more herbacious dressing,
leave the serrano
pepper out of the dressing and add 1/2 cup of
parsley and 1/4 cup of mint for a super fresh spring style dressing.
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black
pepper 1 cup bleached all - purpose flour 1/2 cup olive oil 1/2 cub bourbon 3 tbsp chopped garlic 3 bay
leaves 2 tbsp chopped fresh thyme
leaves 4 cups beef stock 1 pint pearl onions 1 cup baby carrots or 1 cup sliced carrots 1 cup baby turnips or 1 cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4 cup finely chopped
parsley 2 tbsp chopped horse - radish
Turn off the heat, and immediately add
parsley,
pepper and salt (I
left out salt altogether as the bacon and cheese had enough salt and the quick flaky pastry has some too), and give it a good stir.
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
almond, basil, black
pepper, bread, cheese, chickpea, cloves, egg, almond meal, bread crumbs, chickpeas, garlic, oregano,
parsley, pasta, peas, pesto, pine nuts, salt, tomato sauce, olive oil, tomato, onion, dried, oil, garlic cloves, sprinkle, sauce, extra virgin olive oil,
pepper, noodles, parmesan, cloves garlic, parmesan cheese, pasta sauce, olive, baking, pulse, dough, mayo, nuts,
leaves, marinara
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-
3 - 4 Serrano
peppers 1/4 medium sized onion 2 garlic cloves 1/2 cup up to 1 cup slightly packed, fresh epazote
leaves ** 1/4 cup
parsley leaves 1/2 romaine heart lettuce 2 cups baby power greens, like spinach, kale, arugula, mustard, chard.
Cut your corn off the cob, and mix with apple cider vinegar, salt,
pepper, and flat
leaf parsley.
feta, crumbled) 1 cup jarred roasted red
peppers, drained and diced 1/3 cup sliced or slivered almonds, toasted 1/4 cup fresh flat -
leaf parsley, chopped 3 Tbsp.
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
:) Leek meatballs slightly adapted from the über beautiful Jerusalem: A Cookbook 450g leeks, trimmed 300g beef mince 1 fat garlic clove, minced 1 egg 90g breadcrumbs salt and freshly ground black
pepper handful of
parsley leaves, chopped Cut the leeks into slices, rinse well, and steam them for about 20 minutes until completely soft.
1 clove garlic 1/2 packed cup fresh italian flat
leaf parsley 1/4 packed cup fresh mint
leaves 1/2 teaspoon lemon juice 1/8 teaspoon salt, plus more to taste 2 teaspoons nutritional yeast pinch
pepper 1/4 cup + 2 tablespoons extra virgin olive oil 1/4 cup salted pistachio nutmeats
Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black
pepper 2 tablespoons sherry handful of fresh
parsley leaves Heat the oil in a large nonstick frying pan over high heat.
In a small dish, combine 2 tablespoons of extra virgin olive oil with a teaspoon of thyme
leaves,
parsley and crushed rosemary
leaves, 1/2 teaspoon each of rubbed sage, black
pepper and sea salt.
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
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme,
leaves only, chopped 4 sprigs fresh
parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne
pepper 1 6.5 oz can chopped clams salt and
pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
Seasonings that will enhance the food and wine experience with this Zinfandel include black
pepper, basil, thyme, Italian
parsley, bay
leaf and fennel.
apple, butter, celery, chestnut, chicken, chicken stock, cider, fat, bacon, garlic, ham,
parsley, salt, thyme, tomatoes, olive oil, fresh thyme, onion, oil, finely, water, sauce,
pepper, flour, vinegar, rice, vegetable oil, yellow onion, chicken thighs, mustard, roux, olive, bay
leaves, thighs, meat, game, grain, peanut oil, seasoning, stew, stock, vegetables, peanut, bell
peppers,
leaves,
peppers, kielbasa, hot sauce, apple cider vinegar, cider vinegar, apple cider
3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2 tbsp diced red onion 3 tbsp sunflower seeds 1/4 cup
parsley leaves 1 tbsp extra virgin olive oil 1 tsp apple cider vinegar 1 tbsp Dijon mustard Black
pepper to taste A little celtic salt to taste
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
One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1
parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale
leaves, 1 tsp tomato pure, salt and black
pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
Mascarpone cheese 2 T Flat
leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground
pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan
Stuffing: 1/2 cup chopped dried figs 1/2 cup chopped canned artichoke hearts, excess moisture squeezed out 1/2 cup panko (Japanese) breadcrumbs 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1 tablespoon chopped fresh fennel fronds 1 teaspoon minced red onion 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme
leaves 1/2 teaspoon red
pepper flakes 1 teaspoon chopped fresh
parsley, divided 1 teaspoon chopped fresh tarragon, divided 4 tablespoons Cabot Salted Butter, melted Salt and ground black
pepper to taste Chicken: 2 tablespoons canola oil 4 large (12 - ounce) skin - on boneless chicken breasts, preferably Statler - cut * 1 cup rich chicken stock 2 tablespoons Cabot Salted Butter
dried
parsley 1/2 cup fresh green and red
peppers 1 — 2 cups mushrooms, sliced 2 cups baby spinach
leaves 10 — 12
leaves of fresh basil, chifonade 15 ounce can diced tomatoes, drained 1 — 2 cups marinara sauce 1/2 - 3/4 tsp.
2 cups packed fresh
parsley leaves 1 Tbsp fresh oregano
leaves (or use 1 tsp dried oregano) 4 cloves garlic 1 tsp Spanish smoked paprika 3 Tbsp red wine vinegar 1/2 cup extra virgin olive oil Salt and
pepper
Adapted from a Mario Batali recipe: Ingredients: 2 pounds ground veal 1 pound ground lamb 1/2 tsp crushed red
pepper flakes 1/2 bunch Italian
parsley, finely chopped 6 sprigs thyme
leaves, finely chopped 3 cloves garlic, chopped 1 medium onion, grated 2 carrots,... Continue Reading
Ingredients: 2 large eggplants, cut in half lengthwise 1 T. tahini 2 cloves of garlic 1 t. salt 1/4 t. ground cumin freshly ground black
pepper, to taste juice of 1/2 a lemon freshly chopped Italian flat -
leaf parsley, for garnish
Try Italian sausage, spare ribs, brisket, and hamburgers, especially when served with barbecue sauce or seasonings like black
pepper, basil, thyme, Italian
parsley, bay
leaf and fennel.
I did use a couple variations based on the Confit Byaldi recipe you give the link to above: 1) cooked the onion and garlic, salt and
pepper in olive oil until soft in a pan, then 2) took half a red bell
pepper, cooked according to the Byaldi recipe, chopped it and mixed into the mix above, 3) simmered the whole thing with some
parsley, thyme
leaves and half a bay
leaf, removing the thyme and bay
leaf once it heated up; 4) used sliced tomatoes instead of red bell
peppers interspersed with the other veggies, and made the vinaigrette according to the Byaldi recipe to decorate the plates / dip the ratatouille in.
1 boneless or semi-boneless leg of lamb (approx. 5 - 7 pounds) 6 - 8 garlic cloves 1 cup flat -
leaf parsley 1/4 cup fresh mint
leaves 2 teaspoons lemon zest 2 lemons, juiced 1 tablespoon kosher salt 1 teaspoon freshly ground black
pepper 1/2 cup olive oil
black
pepper, butter, cake, carrot, celery, cream, fish, lemon, nutmeg, orange,
parsley, salt, olive oil, onion, fillets, oil, finely, water, sauce, plain flour,
pepper, flour, rice, white
pepper, roux, olive, bones, gravy, lemon sole, risotto, risotto rice, shallot, single cream, sole, stock, zest, arborio,
leaves, ground nutmeg
bay
leaf, black
pepper, broth, celery, chicken, cream, egg, bacon, lemon, lemon juice,
parsley, salt, thyme, fresh thyme, kosher, onion,
leaf, dried, sprigs, finely, wine, potatoes, carrots, mushrooms,
pepper, flour, eggs, egg yolks, white wine, chicken broth, dry white wine, chicken thighs, kosher salt, bone in, thighs, gravy, stew, vegetables, yolks, juice
1 tablespoon olive oil 1 small onion, chopped 2 carrots, cut in 1/4 inch pieces 1 celery rib, cut in 1/4 inch dice 1 small rutabaga, peeled, cut in 1/4 inch dice 1 small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1 small zucchini, cut in 1/4 inch dice 6 cups chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay
leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black
pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard
leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian
parsley leaves for garnish
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico chile powder and chipotle chile powder in equal proportions 2 tablespoons chopped fresh flat -
leaf parsley Salt and freshly ground black
pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell
peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat -
leaf parsley