Not exact matches
According to a press release, they're made to order and are tossed with a garlic puree that's made up of
chopped garlic, olive oil, parmesan cheese,
parsley, and
salt.
Place the yogurt in a small bowl and stir in lemon juice,
chopped parsley,
salt and pepper to taste
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 onion,
chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram,
parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t
Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot,
chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 2 Medium courgettes,
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley t
chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice
Chopped fresh parsley t
Chopped fresh
parsley to serve
1/2 cup onion
chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod,
chopped 1 t chili powder 1 t Gephardt Chili Quick
Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion
chopped Salt, pepper, and
parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
Organic Kamut ® Khorasan Bulgur Wheat, Organic Bulgur Wheat, Organic Dehydrated Portabella Mushrooms, Organic Shiitake Mushroom Powder, Organic Red Quinoa, Organic Dehydrated
Chopped Onion,
Salt, Organic Yeast Extract, Organic Onion Powder, Organic Ground Rice Hulls, Organic Sunflower Oil, Organic Dehydrated
Parsley, Organic Black Pepper, Organic White Button Mushroom Powder
Sauté with
chopped onion,
salt, pepper, and
parsley until meat is cooked completely.
Olive oil, apple cider vinegar, balsamic vinegar,
salt, pressed garlic,
chopped parsley and dill.
2 cups cooked chickpeas 5 tbsp tahini 1 tsp sea
salt 1/3 cup lemon juice (1 1/2 — 2 lemons) 2 - 3 cloves garlic 3 tbsp extra virgin olive oil 1/4 cup water or cooking liquid
chopped parsley and paprika for garnish
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
1 cup uncooked rice or quinoa 1/2 bunch cilantro, finely
chopped,
parsley if you prefer 4 cups shredded kale (massaged in olive oil and sea
salt), Cabbage or romaine lettuce
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher
salt - 3 eggs - 1/2 cup canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely
chopped 1/4 cup fresh chives and / or
parsley, finely
chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional)
chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
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
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
3 pounds small new potatoes, diced 2/3 cup olive oil 1/2 cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea
salt 3/4 teaspoon pepper 1/4 cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4 cup
chopped fresh
parsley
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!)
In a food processor, combine onion mixture,
salt, pepper, chickpeas + 1/4 c liquid, kelp flake, walnuts, lemon juice, tamari,
parsley, and thyme until roughly
chopped and combined.
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
7 - 8 lasagna noodles, cooked according to package directions and drained (number needed will depend on your roll size and filling amount) 1 cup low - fat ricotta cheese 1 cup shredded part - skim mozzarella cheese, shredded and divided 2 tablespoons Parmesan cheese, grated 1 egg white, lightly beaten 1 teaspoon dried
parsley (or 1 tablespoon fresh) 1/2 teaspoon dried basil (or 2 teaspoons fresh) 1/2 teaspoon
salt Fresh pepper, to taste 1 tablespoon olive oil 1/2 cup red pepper, diced 1/2 cup zucchini, diced 1/2 cup mushrooms, diced 1 cup fresh spinach,
chopped Cooking spray 2 cups marinara sauce
For Grandma Betty's «Sauce» * 1 Large or 2 medium cloves garlic, pressed 1/2 teaspoon
salt 2 Tablespoons extra virgin olive oil or melted butter * 1 - 2 Handfuls fresh herbs,
chopped (I like
parsley)
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
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves,
chopped or pressed through a garlic press 1/2 cup Italian
parsley,
chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea
salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
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.
10 - 12 chicken pieces (thighs, wings, legs, breasts... any combo you like) 1/2 large yellow onion, sliced 3 tablespoons butter 2 tablespoons extra virgin olive oil 1 (28 ounce) can Italian peeled whole tomatoes 1/2 cup brandy 25 (approximately) mixed Mediterranean olives (or one type is fine... whatever you like / have on hand) 1 cup sliced mushrooms 1 green bell pepper, sliced 4 teaspoons capers 2 cups chicken broth 1/4 cup
parsley,
chopped salt and pepper to taste
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-.
11/2 cups quinoa (rinsed, toasted and cooked like rice with 3 cups of water) 1/2 cup
chopped cilantro 1/2 cup
chopped flat leaf
parsley 2 green onions thinly sliced 1/4 cup
chopped fresh mint 1/3 cup of slivered almonds 1/3 cup of roasted pumpkin seeds 2 ripes apricots diced 1/3 cup raisins or cranberries 1/2 tsp
salt
Mix together lamb mince,
chopped garlic, cumin, coriander, cinnamon,
parsley, mint and
salt and pepper.
You'll Need — 2 pounds chicken thighs, diced — 1/2 teaspoon kosher
salt — 1/4 teaspoon black pepper — 1/2 teaspoon garlic powder — 1 — 24 - ounce jar marinara sauce — 1/2 cup shredded Parmesan — 1 - 1/2 cups shredded mozzarella cheese — 1 cup panko, toasted — 2 tablespoons olive oil — 1/4 cup fresh herbs (
parsley, basil, oregano, etc.),
chopped
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)
Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute
chopped onions until softened but are still white in colour 5) Add garlic and
chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and
salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add
salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with
chopped parsley
1 cup millet 2 - 3 cups broccoli florets 3/4 cup plus 1/4 cup walnuts, roughly
chopped 1 packed cup flat leaf
parsley 2/3 cup extra virgin olive oil 1 tablespoon lemon juice 2/3 cup finely grated parmesan 2 cloves garlic 1/4 teaspoon sea
salt
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 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.
In a medium bowl layer zucchini,
chopped garlic,
chopped Italian
parsley, sprinkle with a pinch of
salt and 2 - 3 tablespoons of olive oil, continue with layers until all the zucchini is finished (I usually do 3 layers).
small handful of
parsley 3 cloves garlic,
chopped finely, or microplaned 1/3 c reserved cooking, or canning, liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce pinch of
salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
crumbled blue cheese 1/8 t. onion powder 1 T.
chopped fresh
parsley salt and pepper to taste 1 pound ground beef (I use 85 % lean)
salt and pepper Coarsely ground black pepper (optional)
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
can fire roasted tomatoes, crushed or diced 1 cup chicken stock (add more to thin out sauce if need be) 1/3 cup
parsley,
chopped 1/4 pimiento - stuffed olives,
chopped salt and pepper 1 box rice noodles, cooked according to package instructions (I used Maifun noodles)
1/2 cup dried buttermilk 2 TBS dried
parsley flakes 1 TB onion powder 1 TB garlic powder 1 TB dried
chopped onion 2 tsp dried chives 2 tsp dried dill weed 2 tsp
salt 2 tsp pepper
1) 200g of butter 2) 2 medium onions,
chopped 3) 2 cloves of garlic, roughly
chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7)
Salt & freshly ground black pepper to taste 8)
Parsley to garnish (optional)
Season with
salt and pepper and serve with additional Parmesan cheese and a garnish of
chopped parsley.
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
Begin to add the stock, about 1/2 cup at a time, stirring after each addition and every couple of minutes / When stock is just about evaporated and absorbed, add more / When rice is tender and liquid is mostly added, add pre-cooked meat / When it's done, the rice should be soft and creamy, it should be moist but not too soupy / Add
chopped parsley, grated cheese and taste for
salt & pepper.