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Get Baked Artichokes with Gorgonzola and Herbs Recipe from Food Network
Get Baked Artichokes with Gorgonzola and Herbs Recipe from Food Network
Ingredients:
artichokes, lemons, gorgonzola cheese, cream, thyme leaves, parsley leaves, garlic, black pepper, bread crumbs, olive oil
www.allrecipes.com
Fingerling potatoes cooked in the air fryer turn out crispy on the outside and tender and creamy on the inside--a simple dish perfect for both everyday and special occasions.
Fingerling potatoes cooked in the air fryer turn out crispy on the outside and tender and creamy on the inside--a simple dish perfect for both everyday and special occasions.
www.allrecipes.com
A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried.
A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried.
www.allrecipes.com
A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
www.allrecipes.com
Zucchini stuffed with cottage cheese, red bell pepper, and Colby cheese, also known as zucchini "slippers", is a quick and easy appetizer or side dish.
Zucchini stuffed with cottage cheese, red bell pepper, and Colby cheese, also known as zucchini "slippers", is a quick and easy appetizer or side dish.
Ingredients:
zucchini, cottage cheese, colby cheese, red bell pepper, egg, parsley, salt, cayenne pepper
www.allrecipes.com
For this quick and easy clam sauce, toss canned clams in a pan with butter, oil, garlic, parsley, basil and pepper. Serve hot over linguine.
For this quick and easy clam sauce, toss canned clams in a pan with butter, oil, garlic, parsley, basil and pepper. Serve hot over linguine.
www.allrecipes.com
This recipe delivers a Maryland-style crab cake thanks to the addition of seafood seasoning, parsley, and mayonnaise.
This recipe delivers a Maryland-style crab cake thanks to the addition of seafood seasoning, parsley, and mayonnaise.
Ingredients:
egg, worcestershire sauce, mayonnaise, parsley flakes, seafood, baking powder, salt, crusts, crabmeat
www.chowhound.com
A light, healthy pasta salad with chickpeas, mint, and parsley.
A light, healthy pasta salad with chickpeas, mint, and parsley.
Ingredients:
red onion, red wine vinegar, pasta, garbanzo beans, celery, olives, olive oil, mint, italian parsley
www.chowhound.com
A recipe for creamy mashed red potatoes with butter, cream, chives, and parsley.
A recipe for creamy mashed red potatoes with butter, cream, chives, and parsley.
www.allrecipes.com
Tuna, pine nuts and feta cheese are tossed with olives, garlic, parsley and fresh basil in this sensational pasta salad. You can also serve it hot.
Tuna, pine nuts and feta cheese are tossed with olives, garlic, parsley and fresh basil in this sensational pasta salad. You can also serve it hot.
Ingredients:
tuna, perciatelli, olives, pine nuts, garlic, parsley, basil, lemon, olive oil, feta cheese
www.allrecipes.com
Shrimp is simmered in ale with Portuguese pimenta, parsley, and paprika in this flavorful dish that's simple enough for a weeknight.
Shrimp is simmered in ale with Portuguese pimenta, parsley, and paprika in this flavorful dish that's simple enough for a weeknight.
Ingredients:
olive oil, onion, cloves, ale, parsley, tomato paste, hot pepper sauce, chicken bouillon, paprika, shrimp, salt
cooking.nytimes.com
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor Keep the crumbs very, very coarse
Mark Bittman writes that this bread stuffing, based on a James Beard recipe, has been a staple on his Thanksgiving table for decades First you make fresh bread crumbs: just whiz a few cups of slightly stale cubes of decent bread (crust and all, unless it’s super-hard) in a food processor Keep the crumbs very, very coarse