Using ingredient parsley
Endive, Beet And Red
- 3 heads of belgian endives
- 1 onion (red)
- 1/2 beets (raw)
- 20 gr parsley (finely chopped)
- 16 ml vegetable oil
- 5 ml dijon mustard
- 5 ml wine vinegar (red)
Escargot A La Bourguignonne
- 350 de
- 32 french snails (canned)
- 32 snail shells
- 2 shallots
- 1 clove garlic
- 230 gr soft butter
- 28 gr brandy
- 7 gr parsley (finely chopped)
Escargot And Chanterelle Pizza
- 10 french snails
- 2 garlic (cloves)
- 1 french bread dough
- 350 gr raclette cheese
- 230 ml tomato sauce
- 220 gr butter
- 20 gr chanterelle mushrooms
- 3 gr parsley
Escargot En Croute
- 36 snails
- 8 garlic (cloves)
- 6 puff pastry dough sheets
- 2 anchovy fillets
- 1 shallot
- 1 pernod
- 1 egg
- 230 gr butter
- 120 ml dry wine (white)
- 30 gr onion (diced)
Escargots
- 36 snails
- 230 gr butter
- 30 gr champagne
- 18 gr shallots
- 18 gr garlic
- 16 ml worcestershire sauce
- 5 gr brandy
- 5 ml lemon juice
- 2 gr parsley
- 1 gr salt
Escargots Bourguignonne
- 4 snails
- 325 gr sweet butter
- 18 gr shallots
- 3 gr parsley (chopped)
- 1 gr salt
- 1 gr pepper
- 1 gr nutmeg
Escargots De Montpellier
- 36 snails (canned)
- 4 anchovies
- 2 garlic (cloves)
- 1/8 dice
- 120 ml dry wine (white)
- 75 ml olive oil
- 60 gr walnuts (finely chopped)
- 18 gr armagnac
- 14 gr parsley (minced)
- 6 gr lemon peel (grated)
Escargots On Mushroom Caps
- 18 snails
- 18 mushroom caps
- 4 garlic (cloves)
- 1 bay leaf
- 240 ml wine (white)
- 110 gr butter
- 16 gr onion (chopped)
- 12 gr green onions (minced)
- 5 ml soy sauce
- 5 gr parsley (finely chopped)
Etienne's Soft
- 8 crab
- 4 eggs
- 1 chile paste (red)
- 70 gr clarified butter
- 60 ml cream (heavy)
- 60 ml peanut oil
- 40 gr cornmeal (white)
- 36 gr bread crumbs (white)
- 30 ml lime juice
- 30 gr dry vermouth
Eugenia Potter's 27 Ingredient Chili Con Carn
- 30 size
- 4 pimientos
- 2 onions
- 2 cans tomatoes
- 2 of garlic (cloves minced)
- 1 water to cover
- 800 gr sirlion (chopped)
- 500 gr beans (baked)
- 475 ml sour cream
- 450 gr dry pinto beans
Fadge-Potato Bread
- 1 egg
- 1/2 stick butter
- 575 gr unpeeled old potatoes
- 24 gr flour
- 14 gr chives (chopped)
- 9 gr lemon thyme (chopped)
- 2 gr parsley (chopped)
Falafel-Diabetic
- 1/4 sesame seed
- 800 gr garbanzo beans
- 60 gr onion
- 32 gr wheat germ
- 30 ml oil
- 16 gr flour
- 16 ml lemon juice
- 7 gr parsley
- 1 gr pepper
- 1 gr garlic powder
Family Favorite Chicken And Stuffing Bake
- 3 shallow baking dish
- 290 ml campbells cream
- 120 ml milk
- 100 gr instant chicken flavored
- 50 gr carrot (chopped)
- 1 gr parsley (chopped)
Fassoulatha
- 4 carrots
- 1,900 ml water
- 240 gr onion (chopped)
- 240 ml olive oil
- 100 gr celery (sliced)
- 45 ml wine vinegar
- 18 gr tomato paste
- 14 gr parsley (chopped)
- 5 gr oregano (crushed)
Fettuccine Alfredo#2
- 2 garlic (cloves)
- 1 pepper (freshly ground)
- 525 gr fettuccine (hot cooked)
- 325 ml skim milk
- 30 ml process cream cheese product (light)
- 14 gr margarine
- 8 gr all purpose flour
- 1 gr parsley (chopped fresh)
Fettuccine With Red Clam Sauce
- 5 garlic (cloves minced)
- 220 ml bott clam juice
- 110 gr clams (chopped drained)
- 100 gr fettuccine (freshly cooked)
- 45 ml olive oil
- 26 gr tomato paste
- 3 gr parsley (chopped fresh)
- 1 gr pepper flakes (dried red)
Fettucini Alfredo
- 2 garlic
- 1,900 ml chicken stock
- 120 ml yogurt
- 120 ml sour cream
- 55 gr fettuccini noodles
- 28 gr margarine
- 10 gr parmesan cheese
- 5 gr parsley
Fiddlehead And Ham Casserole
- 350 until sauce bubbles
- 3 fiddlehead ferns
- 1 buttered crumbs
- 475 ml milk
- 325 gr ham
- 55 gr butter
- 32 gr flour
- 3 gr chives
- 2 gr parsley
- 1 gr salt
Fiddlehead& Ham Casserole
- 350 until sauce bubbles
- 3 fiddlehead ferns (cooked)
- 1 buttered crumbs
- 475 ml milk
- 325 gr ham (diced)
- 55 gr butter
- 32 gr flour
- 3 gr chives (chopped)
- 2 gr parsley (chopped)
- 1 gr salt
Filete Albanil
- 5 mulato peppers
- 3 tomatoes
- 700 gr beef tenderloin
- 120 ml wine (red)
- 80 gr mushrooms (fresh)
- 28 gr butter
- 5 ml olive oil
- 2 gr oregano
- 2 gr parsley (chopped)
- 1 gr pepper (white)
Filete Enchocolatado
- 2 garlic (cloves)
- 1/2 onion
- 500 gr beef tenderloin
- 240 ml water
- 230 gr queso fresco
- 120 ml wine (white)
- 45 gr butter
- 32 gr unsweetened chocolate
- 3 gr parsley (chopped)
Fillets Of Bluefish Gen Patton
- 4 bluefish fillets
- 2 egg yolks
- 1 salt
- 475 ml wine
- 240 ml cream (heavy)
- 140 gr shallots
- 14 gr parsley
- 5 ml lemon juice