Recipes with Italian parsley - 18 recipes
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These Spanish empanadas are little hot pockets of delicious!
INGREDIENTS
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
METHOD
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!
Top rated Italian parsley recipes
Lahmahjoon (Armenian Pizza)
By jtrovato65
"These savory pizzas are bathed in a tomato and lamb topping, then cut into wedges to serve
- 1 pound lean ground lamb
- 1 1/2 cups finely chopped onion
- 1/2 cup chopped green bell pepper
- 1 teaspoon minced garlic
- 1 (14.5 ounce) can peeled and diced tomatoes
- 1 (6 ounce) can tomato paste
- 1/2 cup chopped fresh Italian parsley
- 1 teaspoon chopped fresh basil
- 1 tablespoon chopped fresh mint leaves
- 1/2 teaspoon ground cumin
- 1 pinch cayenne pepper (optional)
- 4 pita breads, or fluffy tortillas
Armenian Potato Salad
By azniv66
Light , easy and even vegan-- no mayo or other fattening ingredients! Just lemon juice, olive oil and some fun herb...
- 4 large potatoes boiled peeled and cut into small cubes
- Small bunch of green onions chopped
- Handful of Italian parsley chopped
- Juice of one fresh lemon
- 1 tablespoon of Aleppo red crushed pepper
- ¼ cup extra virgin olive oil
- Salt to taste
Sausage and Vegetable Pasta
By Sodernsilly
Prepare all of your vegetables by washing them as needed
- 8oz. hot Italian sausage
- 1½ cups baby portobello mushrooms, roughly chopped
- 2 large shallots, chopped (about 1 handful)
- 2½ cups kale, torn into large bite-sized pieces (from about 3 large stalks)
- 2 to 3 cups baby spinach, loosely packed
- 1 cup asparagus, chopped (about 5 to 6 spears, feel free to use more if desired)
- 1½ cups fresh broccoli florets
- 1 cup cherry tomatoes, halved
- ¼ cup extra virgin olive oil, plus more if needed
- 6 cloves garlic, minced
- ⅓ cup white wine (I used Chardonnay)
- juice from one lemon (about 2 to 3 tablespoons)
- 2 tbsp butter
- pinch of fennel seed (optional)
- pinch of cayenne pepper, plus more if needed
- ¼ to ½ tsp crushed red pepper
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 box dried pasta (bowtie, penne, rigatoni, ziti, or corkscrew shapes work fine), cooked al dente in salted water
- ⅓ cup reserved pasta water, just in case you need it to moisten the dish
- ⅔ cup Parmegiana-Reggiano cheese, plus more to garnish
- flat leaf parsley to garnish
Southwestern Grilled Steak with Spiked Butter
By jmsbrdly
This is really a very simple grilled steak recipe that just happened
- 1/2 pound softened unsalted butter
- 3 minced shallots soaked in gold tequila
- 1 tablespoon minced flat leaf parsley
- 1 tablespoon minced cilantro
- 1 tablespoon red pepper flakes
- 1 teaspoon brown mustard
- 1 tablespoon gold tequila
- 1 teaspoon kosher or sea salt
- 1 teaspoon fresh ground black pepper
- 2 thick 1 pound ribeye or other steaks
- 1 tablespoon New Mexican chili powder
- 1 tablespoon Chipotle chili powder
- 1 tablespoon Smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon kosher or sea salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon raw sugar
- 1 tablespoon coconut or other oil
Creamy New England Style Cheesy Clam Chowder
By jmsbrdly
Adapted from my mothers simple clam chowder recipe
- 3 dozen well scrubbed cherrystone clams
- 4 cups water
- 6 rashers fine chopped bacon
- 1 medium fine chopped red onion
- 1 medium fine chopped white onion
- 1 fine chopped carrot
- 2 stalks fine chopped celery with stringy ribs removed
- 2 teaspoons chopped thyme or 1/2 teaspoon dried
- 1 tablespoon chopped flat leaf parsley
- 2 pounds peeled Yukon gold potatoes cut in 1" cubes
- 1 cup grated Monterey jack cheese
- 2 cups heavy cream
- 1/2 teaspoon Tabasco or other hot sauce
- Coarse sea salt and fresh ground black pepper to taste
- Garnish with coarse chopped flat leaf parsley and pats of butter
Creamed Winter Squash and Potato Soup with Cabbage
By jmsbrdly
This is a very hearty soup that was developed from a simple potato soup recipe my mom used to make
- 2 tablespoons olive or walnut oil
- 1 large coarse chopped red onion
- 1 large coarse chopped white onion
- 6 cloves fine chopped garlic
- 6 stalks coarse chopped celery
- 1 coarse chopped yellow bell pepper
- 1 coarse chopped green bell pepper
- 1 coarse chopped red bell pepper
- 3 tablespoon all-purpose flour
- 1/4 cup fine chopped basil leaves
- 1 tablespoon coarse kosher or sea salt
- 1 tablespoon fresh ground black pepper
- 3 bay leaves
- 1 tablespoon dried thyme
- 1/4 cup coarse chopped flat leaf parsley
- 4 pounds cubed Idaho or Yukon gold potatoes
- 4 pounds cubed winter squash
- 1 pound cubed turnips
- 2 quarts homemade or canned vegetable stock
- 1 quart heavy cream or half and half
- 1 1/2 cups frozen kernels
- 1 tablespoon cayenne pepper
- 4 pounds fine shredded cabbage
- Shredded sharp cheddar cheese
- Butter
Ietch ( bulgur with tomatoes on lettuce leaves)
By azniv66
An appetizer, light and beautiful dish
- 1 large onion
- 1 large can of tomatoes chopped
- 2 tablespoons of tomato paste
- 2-3 Tbs red pepper paste ( as as needed based on how hot you like your food)
- 2 long green peppers ( not bell peppers)
- ¾ cup of med-size Bulgur ( washed quickly and set aside)
- 1 tsp cumin
- Salt to taste
- olive oil
- 1 bunch of spring onions
- ¼ cup chopped Italian parsley
- Lemon juice to taste/ or pomegranate paste ( 1Tbs)
- Romaine Lettuce leaves, from the hearts, washed, dried and kept whole.
Smoked Mozzarella Chicken & Penne
By alexscharft
Marinate the chicken in lemon juice and garlic for an hour in the fridge
- Chicken and Marinade Ingredients:
- 1 1/2 lbs. chicken tenders
- 3 Tbs. lemon juice
- 1 garlic clove - crushed
- 2-3 Tbs. olive oil for cooking chicken
- Pasta Ingredients:
- 3 Tbs. butter
- 1 clove garlic - crushed
- 1 red bell pepper - chopped
- 1/2 cup white wine
- 1 1/2 cups half & half -warmed
- 3/4 cup grated Parmesan
- 3/4 cup grated Asiago cheese
- 1/2 cup sun-dried tomatoes - chopped
- 3-4 slices smoked provolone - cut in thin strips or 1/2 cup shredded Smoked Mozzarella
- salt and pepper to taste
- flat leaf parsley - chopped for garnish
Creamy Three Cheese and Broccoli Soup
By jmsbrdly
A very rich, creamy soup that is adapted from my great aunts recipe for broccoli and cheese recipe
- 2 tablespoons unsalted butter
- 1 tablespoon walnut or olive oil
- 1 coarse chopped red onion
- 1 coarse chopped celery stalk remove stringy ribs include some leaves
- 1 coarse chopped carrot
- 2 coarse chopped Yukon Gold potatoes
- 3 cloves minced garlic
- 3 pounds broccoli stems peeled and florets trimmed and set aside
- 2 1/2 cups homemade or canned vegetable stock
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dry mustard
- 1 bay leaf
- 1 1/2 cups heavy cream
- 1/2 cup grated sharp Cheddar cheese
- 1/2 cup grated Parmesan or Romano cheese
- 1/2 crumbled goat or feta cheese
- Kosher or sea salt and fresh ground black pepper to taste
- Chopped fresh flat leaf parsley to garnish top
Savory Stuffed Tenderloin
By amylk103, Amy's Awesome Nest
To prepare stuffing, spray a large skillet with cooking spray
- 2 pound beef tenderloin, trimmed
- 1 Tbsp freshly ground black pepper
- flat leaf parsley for garnish
- For the stuffing:
- 1 medium yellow onion, finely chopped
- 2 cups sliced mushrooms
- 1/4 tsp dried tarragon
- 1/8 tsp salt
Italian parsley recipe collections
More Italian parsley recipes
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Leek Potato & Roasted Red Pepper...
- What you need:
- 4 tbl butter
- 4 tbl olive oil
- 3 leeks cleaned and sliced thin
- 3 garlic cloves smashed
- ½ cup white wine
- 5-6 cups cubed (small size) potatoes (peeled)
- 1 tbl smoked paprika
- 1 ½ tsp sea salt
- 1 tsp coarse ground pepper
- 1 tsp red chili flakes
- 4-5 cups chicken broth (divided)
- 1 cup sliced celery
- ½ cup sour cream
- ½ cup diced roasted red peppers (store bought)
- 1/3 cup chopped Italian parsley
- - See more at: http://www.allyskitchen.com/2013/12/07/leek-potato-roasted-pepper-soup/#sthash.BWIXfE2I.dpuf
-
Cioppino (Hearty Seafood Stew)
- Stock
- 2 pounds fish bones and heads (see Note 1)
- 1 crab (1-2 pounds)
- heads from 1 pound of prawns (purchased for the stew, if available)
- Base
- 3 tablespoons olive oil
- 3 tablespoons butter
- 1 bulb minced garlic
- 1 tablespoon red pepper flakes
- 2 large yellow or white onions, chopped
- 2 bulbs fennel, thinly sliced
- 2 cans (28 ounces each) of whole or diced tomatoes, with their liquid
- 4 tablespoons tomato paste
- 3 cups white wine
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 bunch of fresh Italian parsley, chopped
- Seafood
- 1 pound mussels
- 1 pound littleneck clams
- 1 pound razor clams
- 1 pound prawns, with heads if possible (note: the heads are the one/same used in the stock, above)
- 1 pound calamari rings
- 2 pounds cod, monkfish, crab or lobster (note: for my cioppino, I did not buy this but rather removed the fish from the bones used in making the stock)
-
Johnsonville Italian Sausage...
- 1 (19 ounce) package Johnsonville Italian Mild Sausage Links
- 1 (16 ounce) package rigatoni pasta, cooked and drained
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large sweet red bell pepper, chopped
- 1 (26 ounce) jar marinara sauce
- 2 tablespoons chopped Italian parsley
-
Couscous salad
- - 1 cup of couscous
- - 2 cups of water
- - 2-3 italian tomatoes
- - feta cheese
- - 1 purple onion
- - 1/2 cup crushed walnuts
- - 1 bundle of fresh italian parsley
- - pepper to taste
- - 1/2 cup olive oil
- - 1/4 cup lemon juice
-
spagetti sauce
- 1 carrot
- oregoano
- crushed basil
- 2-3 bay leaves
- rosemary powder
- Italian parsley
- thyme
- marjoram
- sugar
- garlic clove
- whole peeled tomato 1 gallon
- tomato sauce 1 gallon
- 1 Boston butt roast
-
Roasted Beets
- 6 beets trimmed of greens and roots
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 garlic cloves - peeled and minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh flat-leaf Italian parsley
-
Print Crispy Baked Tilapia
- 1 pound tilapia fillets (I got 2- 1/2 pound fillets which I sliced in half, for 4-1/4 pound fillets)
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- 1 1/4 cups cornflake crumbs, crushed
- 1 tablespoon fresh flat leaf parsley, coarsely chopped
-
Smoked Mozzarella Chicken & Penne...
- Chicken and Marinade Ingredients:
- 1 1/2 lbs. chicken tenders
- 3 Tbs. lemon juice
- 1 garlic clove - crushed
- 2-3 Tbs. olive oil for cooking chicken
- Pasta Ingredients:
- 3 Tbs. butter
- 1 clove garlic - crushed
- 1 red bell pepper - chopped
- 1/2 cup white wine
- 1 1/2 cups half & half - warmed
- 3/4 cup grated Parmesan
- 3/4 cup grated Asiago cheese
- 1/2 cup sun-dried tomatoes - chopped
- 3-4 slices smoked provolone - cut in thin strips or 1/2 cup shredded Smoked Mozzarella
- salt and pepper to taste
- flat leaf parsley - chopped for garnish
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