Sentences with phrase «leave parsley out»

If you are a bird owner, however, it would probably be best to leave parsley out of your recipes.

Actually, I made it twice — accidentally left the parsley out of the first batch and didn't realize it til they were already in the oven, so I made a second batch with parsley.

And then apart from leaving the parsley out, you followed the recipe to a T?

Not exact matches

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.

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.

Now watch, this how you eat one... First you dip each artichoke leaf in the Lemon Parsley Dip, then you put the leaf between your teeth and pull it out.»

Maybe out of guilt on my part, I also sauté some tomato slices and garnish with flat leaf parsley to help justify the fat intake.

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

we left out parsley and basil and still so delish

I changed out the parsley (didn't have) for a handful of cilantro and I left out the capers.

I would suggest leaving out the parsley until you reheat it, for brighter color.

The first time I didn't have any parsley (fresh or died), and it was good, but DO NOT leave out the parsley!

I substituted water for the chicken broth and left out the parsley, but otherwise, followed the instructions to the letter.

It adds a fresh flavor, but you can add parsley or just leave it out if you don't have it.

Quercetin from the parsley is nature's antihistamine, so don't leave this one out.

You can leave out the curry powder, if you'd like, and try different variations, such as ground cumin, parsley, rosemary or even cinnamon.

The Lamb Meatballs are simplified by only having a few ingredients like fresh spinach and parsley and leaving out bread crumbs to keep it blissfully gluten free!

[twice] Pinch of vitamin B2 powder 4 bunches of fresh parsley [a bunch at stems is about 2 inches] Goldenrod tincture (leave out of the recipe if you are allergic to it) Ginger root, Uva Ursi Vitamin B6, 250 mg caps Magnesium oxide, 300 mg caps HCl drops (Hydrocloric Acid) Sweetening (optional)

INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced ginger Kosher salt and freshly ground pepper 8 ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)

Pull out the crab leg, bay leaf, and the stems, if any, from the parsley.

Specialities to look out for include Borek; a thin, flaky pastry wrap filled with meat, cheese or potatoes, Pilaf; a dish of rice or cracked bulgar wheat with added chick peas, aubergine, beans or peas which is a traditional staple of the Turkish diet, Yaprak Sarma; vine leaves stuffed with rice, onion and spices and Karnıyarık; fried aubergines filled with a mixture of mince, onion, parsley, garlic and tomato.