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Norwegian Meat Salad Recipe

Ingredients

  • 1 c Julienne strips of cooked beef, veal, or lamb
  • 1 c Julienne strips of baked or boiled ham
  • 1 tb Minced onion
  • 6 tb salad oil
  • 2 tb cider vinegar
  • 1/2 ts pepper
  • 1 t minced parsley
  • 1/4 c heavy cream or sour cream
  • 1 Hard boiled egg, sliced
  • 1 Boiled or pickled beet, sliced

Directions

  1. Mix cut meats with onion.  Beat together oil, vinegar, pepper and parsley. Stir cream into dressing.  Mix with meats combining lightly.  Garnish with sliced egg and beet.

Served as a main dish salad.

Lobster Panzanella Salad Recipe

Ingredients

Honey Dijon Vinaigrette

  • 3 tbsp (45 mL) olive oil
  • 4 tsp (20 mL) white wine vinegar
  • 1 tbsp (15 mL) honey Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp (10 mL) salt

Salad

  • 20 cherry tomatoes
  • 4 wooden skewers, soaked
  • 4 thick slices (1-in./2.5-cm) sourdough bread
  • 2 steamed lobsters (2 ½ lbs/1.25 kg), meat removed from shells, coarsely chopped
  • 1 cup (250 mL) thinly sliced English cucumber
  • 2 tbsp (30 ml) finely chopped parsley

Lobster Panzanella Salad Recipe

Directions

  1. Thread cherry tomatoes on skewers. Grill over preheated medium-high heat barbecue 2 to 4 min., or until tomatoes are lightly charred and blistered. Also, grill bread 2 to 4 min. per side until toasted. Cut bread into 1-in. (2.5-cm) cubes.
  2. Remove cherry tomatoes from skewers. Place in large bowl with bread cubes, lobster, cucumber and parsley. 
  3. In small bowl, whisk together all vinaigrette ingredients. Drizzle over lobster mixture. Gently toss to coat.

Creamy Seafood Fettuccine Recipe

Ingredients

  • 1/4 cup finely chopped pancetta-style bacon
  • 1 cup chopped onion
  • 1 canwhole baby canned clams,
  • 1clove garlic, minced
  • 1 can CAMPBELL’S Condensed Low Fat Cream of Celery Soup
  • 1 cup )low fat (1%) milk
  • 12 oz extra-large or large shrimp, peeled and deveined
  • 3/4 cup frozen peas, thawed
  • 12 oz fettuccine pasta or other long pasta, cooked
  • 2 tbsp chopped fresh parsley

Creamy Seafood Fettuccine Recipe

Directions

  1. In large saucepan,cook pancetta and onion over medium heat until softened,about 5 minutes. Drain clams,reserving ¼ cup (60 mL) liquid. Add clams and liquid to pan. Stir in garlic.
  2. Stir in condensed soup,milk,shrimp and peas; bring to boil. Reduce heat and simmer,stirring,until reduced and thickened,about 10 minutes.
  3. Stir in pasta; sprinkle with parsley.

Ground Turkey Tacos Recipe

Ingredients

  • 1 pound ground turkey
  • 1 medium onion – chopped
  • 1 4 oz can sliced mushrooms – drained
  • 1 clove garlic — minced or 1/8 teaspoon garlic powder
  • 1 6 oz can tomato paste
  • 1/2 cup white cooking wine
  • 1 tablespoon  chopped parsley
  • 1/2 teaspoon salt
  •   1 teaspoon pickling spices
  • 4 whole peppercorns

Cream Sauce with Yogurt

  1. 1 tablespoon butter or margarine
  2. 1 tablespoon flour
  3. 1/4  teaspoon salt
  4. 1/3 cup milk
  5. 1 egg — slightly beaten
  6. 1/2 cup  unflavored yogurt
  7. dash ground nutmeg

Makes approximately 8 tacos

Directions

  1. Brown turkey and onion in skilllet over medium heat.  In Crock-Pot, combine turkey, onion, mushrooms, garlic, tomato paste, cooking wine, parsley, and salt. 
  2. Tie pickling spices and pepperconrs ina cheesecloth bag or tea ball. 
  3. Add to the Crock-Pot; cover and cook on Low 4 to 5 hours.  Remove spice bag. 
  4. Prepare C ream Sauce as directed below.  Spoon 1/4 cup turkey misture into each taco shell.  Top with Cream Sauce.

Cream Sauce:

  1. In small saucepan, melt butter; stir in flour and salt.  Gradually add milk, stirring continuously.  Cook over low heat until thickened.  Remove from heat. 
  2. In small bowl, combine egg,yogurt, and nutmeg.  Stir into hot mixture.  Return to heat and cook over low heat for 1 minute, stirring continuously.

Blue Cheese Cauliflower Soup Recipe

Ingredients

  • 1 leek, cleaned and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon butter
  • 1 quart vegetable broth
  • 1 large head cauliflower, divided into florets
  • 2 tablespoons cornstarch
  • 1/2 cup danish blue cheese, crumbled
  • 2 tablespoons parsley, chopped
  • 4 slices bacon, thick-cut, fried and crumbled

Directions

  1. Saute the garlic and leek in butter until translucent.
  2. Pour in vegetable broth; add cauliflower florets.
  3. Bring to boil; reduce heat to medium-low, cover and cook for 10-15 minutes until cauliflower is crisp-tender.
  4. Transfer 1 cup of broth to bowl; whisk in cornstarch or potato starch flour to make a slurry; set aside.
  5. Using an immersion blender, puree the soup in the pot until creamy.
  6. Whisk the slurry into the pot and heat; fold in blue cheese and parsley.
  7. Simmer for an additional 5 – 10 minutes.
  8. Garnish with bacon crumbles and additional blue cheese to serve.

Layered Shrimp Spread Recipe

Ingredients

  • 1 pound peeled and deveined frozen cooked small or salad shrimp, thawed and patted dry
  • 2 tablespoons finely chopped fresh parsley, divided
  • 1 teaspoon lemon juice (optional)
  • 1/4 teaspoon coarsely ground pepper
  • 1 (8 ounce) package cream cheese, softened
  • 1 (12 ounce) bottle Shrimp Sauce
  • 1 cup shredded Mexican cheese blend
  • 3/4 cup finely chopped red bell pepper
  • 2 green onions, finely chopped
  • Assorted crackers

Directions

  1. Press shrimp between layers of paper towels to remove excess moisture. Repeat if necessary. Combine shrimp, 1 tablespoon parsley, lemon juice, if desired, and pepper in medium bowl; mix well.
  2. Spread cream cheese in bottom of a 9-inch tart or pie plate or spread into a 9-inch circle on large rimmed serving platter.
  3. Top evenly with shrimp mixture and shrimp sauce. Sprinkle evenly with cheese, red pepper, green onions and remaining 1 tablespoon parsley. Cover and chill until ready to serve. Serve with assorted crackers.