A mix of parsley, white wine, and Italian vegan sausage give these an Italian flavor, but you could also mix the sausage in marinara or BBQ sauce before baking for a cocktail - meatball inspiration.
Fines herbes, the classic herb
mix of parsley, chives, tarragon and chervil, won't overpower a simple plate of eggs.
This zesty chimichurri —
a mix of parsley, cilantro, garlic, vinegar, and oil — is the perfect way to brighten up any steak (and any Father's Day).
mix of parsley, thyme, oregano, rosemary, marjoram, basil, dill, fennel etc. whatever you fancy or you have to hand
Not exact matches
Fancy Feast Cheddar & Crab Souffle Flavors, Fancy Feast Natural Rotisserie Chicken Flavor, Fancy Feast Salmon Flavor with Accents
of Parsley, Fancy Feast Tuna Flavor with Accents
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Serve this on chilled salad, a
mix of romaine and ice - berg, and a shower
of cubed tomatoes, feta, black olives, and dust with oregano and
parsley.
You can easily
mix up your chimichurri sauce and turn it into a cilantro chimichurri sauce by substituting 1/2 cup
of parsley with 1/2 cup
of cilantro.
You can view my ranch dressing
mix here, but it's simply a blend
of parsley, chives, garlic and onion powder, salt, pepper and dried dill.
parsley, chopped, to finish To make the dough: Combine both flours and sea salt in a bowl
of a standing
mixer -LCB- or a large bowl if making the dough by hand -RCB-.
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4 carrots, shredded 1 handful
of arugula, thinly sliced 1 handful
mixed herbs, thinly sliced, mint, basil,
parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup chopped pistachios ginger - cumin dressing (recipe follows)
I saved the leftover cheese
mix (with the bacon and
parsley added
of course) for a little get together I had.
1) Mince garlic and chop
parsley 2)
Mix minced garlic and chopped
parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic -
parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out
of the oven with freshly grated cheese (optional) Fresh garlic,
parsley and butter:
I kept it simple and just
mixed equal parts cream cheese and crumbled blue cheese, added a bit
of onion powder, some chopped fresh
parsley and salt and pepper to taste.
Emeril makes his albondigas (Spanish for «meatballs») with a
mix of veal, beef and pork infused with garlic,
parsley, cilantro, cumin and chili powder.
Simple and satisfying, this colorful soup contains a hearty
mix of bowtie pasta, cannellini beans, onion and diced tomatoes that's perked up with garlic,
parsley and grated Parmesan.
To prepare dressing,
mix together the ranch dressing, lemon juice, lemon zest, garlic, and half
of the fresh
parsley.
* If you have Hidden Valley Ranch dressing seasoning
mix, feel free to substitute 2 teaspoons instead
of the dill, oregano and
parsley.
Combine biscuit
mix with salt, garlic powder and
parsley, and add about 1 cup
of warm water (you don't want it too wet or too dry, so you may need to adjust with a little more
mix or a little more water).
Carefully place a herb tip in the pan then press cut side
of potato down over top and press gently down (
mix it up — you can go as simple as
parsley or, get fancy with lavender).
Cook the pasta until al dente, drain and add to the sauce with the clams and chopped
parsley,
mix and cover with lid and allow to cook for a couple
of minutes before serving with parmesan.
In a bowl,
mix 2 cups
of the grated mozzarella, the ricotta, Parmesan,
parsley, eggs and some salt and pepper.
Chop the garlic, 1/4 cup
of the preserved lemon, the rest
of the cumin, half
of the remaining
parsley, and a pinch
of salt together to
mix.
Add chickpeas, beets, onion, garlic, oat, nutritional yeast,
parsley, liquid smoke, salt and pepper to a food processor and process until everything is
mixed well together but still has a bit
of a chunky consistency.
No goats cheese so I topped it with a good dollop
of sour cream
mixed with salt, pepper, shallot, and a tiny tiny bit
of very finely chopped
parsley.
I added thyme to the
parsley, used a
mix of mushrooms from the farmer's market and omitted the parmesan.
Quick spicy crab pasta: Finely chop a handful
of parsley, 1 deseeded chilli and 1 clove
of garlic;
mix this with juice
of 1/2 lemon.
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.
You could honestly make this so many ways, but we do grilled chicken, seasoned quinoa, a blissful
mix of tomatoes, cucumbers,
parsley, feta, and last but not least a handful
of deliciously salty kalamata olives.
In a small bowl, combine 1 tablespoon
of the olive oil, 1 tablespoon
of pimentón, salt and peppers, and the
parsley and
mix well.
Combine 1 tablespoon
of the oil, 1 tablespoon
of pimentón,
parsley in a bowl and stir to
mix.
Coarse Herb Vinaigrette 3 tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a
mix of chives,
parsley, basil and top greens from the celery) 2 tbsp white wine vinegar or apple cider vinegar 1/3 cup cold pressed oil sea salt and black pepper, to taste
In a large
mixing bowl, combine the Ricotta cheese, eggs, Italian
parsley leaves, Parmesan cheese, and half
of the mozzarella cheese (reserve the second half
of the mozzarella cheese for topping the lasagna later).
12 spears
of fresh, organic asparagus 50 g broad beans, podded weight 250 ml organic double cream 4 organic free range eggs 1/2 tsp sea salt 80 g vegetarian mature Cheddar, grated 2 tbsp
mixed fresh herbs (mint, chives, oregano, chives, basil,
parsley), finely chopped
Transfer two - thirds
of the squash to a large
mixing bowl along with the spinach,
parsley, sunflower seeds, Parmesan, two - thirds
of the feta, and all
of the mustard.
After cooking the onions for a total
of 20 minutes, add 1/2 teaspoon
of dried thyme, 1/2 teaspoon
of dried
parsley, season with sea salt and freshly cracked black pepper, and add 1/2 cup
of white wine, turn the heat to a medium - high and
mix everything together and cook for about 2 minutes, then add the 3 1/2 cups
of vegetable stock into the stock pot and
mix it all together, once the stock begins to boil lower the heat to a LOW and let it simmer for exactly 15 minutes
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup
parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups
mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
While carrots are steaming,
mix together the dressing in a serving bowl: 2 T vinegar, cider, white wine or champagne; 2 T olive oil; 2 t dried dill; 1/4 t powdered mustard, or 1 t regular mustard; 1 or 2 cloves
of garlic, finely minced / When carrots are al dente, still slightly crunchy, drain and rinse immediately with cold water / Drain again and while still warm
mix into serving bowl with the dressing / Stir in
parsley when ready to serve.
Then I dump everything in a big
mixing bowl with olive oil, lemon juice, almond slivers, goat cheese, and whatever herbs I have on hand, but I have to say I'm partial to loads
of pepper and
parsley.
Ingredients & directions: Zest
of one lemon / 1/4 C finely chopped fresh
parsley / 1 or 2 garlic cloves, finely chopped — more if you really like raw garlic flavor, less if you don't /
Mix together and that's it.
While pears are baking,
mix ricotta with parmesan, chives,
parsley, salt and a few grinds
of fresh black pepper.
These falafel are very light and fluffy, and full
of bright flavor from the
mix of cilantro,
parsley, and mint used in the dough.
Grind 1/4 pound
of bacon and 1/2 cup pitted prunes in a food processor, then add to onion mixture along with 1 1/2 pounds ground beef chuck, 3/4 pounds ground pork, 2 eggs and 1/3 cup chopped
parsley Mix it together, gently, with your hands.
Water,
Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *, Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *, Vegetable Bouillon, (Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *,
Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production
of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.
To make the blackening rub, add 1 teaspoon
of dried
parsley to a bowl, also add 1 teaspoon
of dried oregano, 1 teaspoon
of dried thyme, 1 teaspoon
of garlic powder, 1 teaspoon
of onion powder and a generous teaspoon
of smoked paprika,
mix everything together until well
mixed
Place in a separate bowl with reserved garlic, zest and strained juice
of one lemon and chopped
parsley;
mix.
Bean Cassoulet Ingredients Water,
Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *, Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *, Vegetable Bouillon, (Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm Oil *, Celery *,
Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production
of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and processed.
I served it along side
of some lightly buttered spaghetti noodles (garlic salt and
parsley flakes
mixed in) and a tossed green salad.
In a food processor
mix cashew nuts, nutritional yeast and salt until finely ground, sprinkle over risotto when serving and finish
of with some fresh
parsley.
Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a
mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped
parsley 7 oz baby green beans, trimmed 2 handfuls arugula
Add the diced dill,
parsley, and mushrooms to the
mixing bowl with the chunks
of parmesan.