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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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Sprouted quinoa cooked in butter and chicken broth is seasoned with a bit of thyme, fine sea salt, and fresh parsley for an easy and delicious side dish.
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A fresh summertime salad of garden cucumbers, tomatoes, and sweet onion is flavored generously with parsley and fresh mint. The dressing is just olive oil and lemon juice.
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The marinade for these shrimp a piquant mix of lemon juice, garlic, ginger, basil, and parsley would be equally good with pork or chicken.
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Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
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An old family favorite, this creamy casserole makes your leftover cooked ham into a nice supper. It's made with sour cream, mozzarella cheese, spiral pasta, and mushroom soup, and is sprinkled with parsley.
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Fennel takes center stage in this simple grilled dish with Italian flavors of olive oil, basil, lemon, and Parmesan cheese.
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If you just like making your own, or if you don't want to run to the store, just whip up this dry onion soup mix substitute. You probably have most of the ingredients already. The recipe makes a substitute for a 1-ounce envelope of purchased mix.
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This pretty, refreshing salad is one of the healthy options on Prime Meats' indulgent menu, combining sliced celery, celery leaves, and thin strips of celery root.
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Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
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Brown butter is a sublimely simple sauce. Emphasize the butters nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.