Sentences with phrase «leaf parsley added»

Try walnut oil and toasted walnuts with some flat leaf parsley added to the basil.

Not exact matches

Leave to rest for 5 minutes, then add the parsley.

Add the onions, celery, carrots, bay leaves, thyme, parsley and peppercorns, and cook over moderate heat, stirring occasionally, until the vegetables soften without browning.

Add 1 onion, 150g mushrooms and 20 grams flat leaf parsley to the mixing bowl, with 20g olive oil.

Next, add the bay leaves, the peppercorns, the parsley, the Worcestershire, and the salt and pepper.

I added some flat - leaf parsley to use it up and did put sliced tomatoes over the top for the look.

Add parsley, thyme, peppercorns, and bay leaf.

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.

Fresh chives, flat leaf parsley and a dash or three of onion salt gives the goat cheese an added oomph.

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.

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

Transfer 2/3 of curry into a blender, add parsley leaves and blend it until smooth.

I also added sumac and garlic to the cooked carrots and added fresh flat leaf parsley from the garden to the mixture.

I used flat - leaf Italian parsley and because parsley has a milder flavour than cilantro, I added a little extra lime juice and an extra pinch of salt.

To make the gremolata butter, add the parsley leaves and garlic to a food processor.

In a large bowl, add the farro, lentils, beans (if using), parsley, celery leaves, and cooled vegetables.

Add the potatos, the carrots, the parsley and the bay leaf and stir well all together for about 5 minutes until just beginning to colour.

Bring the tomato mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary, sugar, balsamic vinegar, and 1 cup of the rich stock.

Add the wine, water, celery, carrots, parsley, bay leaf, black and cayenne peppers, and the mussels.

Add in the rest of the meat sauce ingredients: parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, sugar, salt, pepper, oregano, basil, thyme, ground cloves and two bay leaves.

Add in the Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, sugar, all of the spices and the bay leaves.

Add the mint and parsley leaves and pulse until finely chopped.

Add in honey, red onion, olive oil - braised garlic and flat leaf parsley, and blend til it's smooth.

Bundle parsley, peppercorns, thyme and bay leaf into a cheesecloth sachet and add that to the pot as well.

For added flavor, try stirring in pitted kalamata olives, roasted red peppers or fresh herbs like flat - leaf parsley or chives.

Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves.

Very similar... add a tonne of chopped flat leaf parsley, mint, dill, a chopped onion, lots of olive oil, salt, pepper, and a couple of tbsp of tomato paste to rinsed (but uncooked) short grain rice (you can also use basmati).

extra-virgin olive oil 1 yellow onion, finely diced 3 garlic cloves, minced 1 bay leaf 2 red bell peppers, cored, seeded, and finely diced 1/2 of a green bell pepper, optional — adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and finely diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black pepper, to taste

If you'd like, just before serving you can add a few additional parsley leaves on top of the soup as a colorful garnish.

The recipe didn't specify type of parsley to use, I selected flat leaf parsley, but you may get a brighter flavor by using curly instead, next time I will try it and perhaps add chopped fresh tomatoes at the table.

Add peppercorns, parsley, garlic, thyme and bay leaves to stock pot.

Add 10 black peppercorns, 3 to 4 sprigs fresh parsley, 2 cloves garlic, 2 sprigs fresh thyme and 2 bay leaves.

Add the onion, carrot, celery, thyme, parsley, bay leaf, peppercorns, chicken broth, and water to the pan.

Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (I used almond cream) a few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added ingredients) hazelnut oil, to taste whole sea salt, just enough to -LSB-...]

Plus an herby freshness from the chopped parsley leaves, and a few extra add - ins I list for you to consider if you're feeling extra fancy.

Add some chopped parsley, cilantro leaves and spring onions (or scallions) to taste.

Tie the parsley stems, thyme stems, bay leaf, cloves, peppercorns, & coriander seeds in a piece of cheesecloth and add bundle to casserole.

Also add the chopped tomatoes with their juice, the thyme, bay leaves, parsley, pepper, and salt.

directions If using a pressure cooker, add onions, carrots, celery, garlic, thyme, parsley stems, bay leaf, peppercorns, coriander seed, turkey necks, backs, wings to the pressure cooker.

Add in the canned mushrooms (drained), Italian parsley, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, sugar, all of the spices and the bay leaves.

Add in the remaining ingredients: Italian parsley, sliced mushrooms, crushed tomatoes, tomato sauce, tomato paste, beef broth, apple cider vinegar, granulated sugar, bay leaves and spices.

Let cool a bit before serving and add some more fresh basil / parsley leaves on top.

Add fresh parsley, I like to use flat leaf parsley, but curly parsley will work too.

Well I really altered this recipe to fit my ingredients and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were browned in olive oil, butter, pressed fresh garlic, salt, pepper, basil and fresh parsley and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorfadd enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorfAdd turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavorful.

300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley

ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons dried ground thyme 2 teaspoons dried ground parsley 1 teaspoon dried ground marjoram 1 teaspoon freshly ground black pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar - added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)

Add the thyme, sage, parsley, saffron, and reserved leek leaves and mushroom stems.

To tall cup, add 6 roasted garlic cloves, 1/4 cup chopped parsley, 1/4 cup fresh oregano leaves, 1/2 cup olive oil, about a 1/2 teaspoon of salt and a sprinkle of pepper.

I don't have a salt idea but my stepmother would always use celery leaves, oregano, and parsley to favor her marinara then she would add a bunch of veggies to it.

Using the same pan with the same heat, add the minced garlic and diced onions to the pan and mix, scrapping the pan to get all the left - overs from the seared scallops, this will give the sauce a ton of flavor, after cooking the garlic and onions for 2 minutes add 1/2 cup of Spanish Cava (or any other type of sparkling wine), 1 tablespoon of fresh parsley and season wth sea salt and freshly cracked black pepper, 2 minutes later add 1/2 teaspoon of fresh lemon juice, after a total of 5 minutes cooking time since you added the sparkling wine, turn off the fire, the sauce should have reduced by half