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Island Cheeseburgers

1. Mix ground beef with onion and seasoning. Shape ground beef into 4 burgers. Grill for 5-7 minutes on each side. 2. Add cheese to burger about 2 minutes before grilling is done...

Home > SPICES > Parsley > Recipe

PARSLEY

Bottle Price: $3.00 (0.3 oz)

Tin Price: $3.30 (0.18 oz)

PARSLEY

BEEF STROGANOFF
Inspired By: Beef Stroganoff from “The Complete Low-Fat Cookbook”

Ingredients:

1 lb rump steak
cooking spray
1 onion, sliced
¼ tsp. PureSpice ® Paprika
8 oz button mushrooms, halved
2 Tbsp. tomato paste
½ cup beef stock
½ cup low-fat evaporated milk
3 tsp. Corn flour
3 Tbsp. PureSpice ® PARSLEY

1. Remove any excess fat from steak and slice into thin strips. Cook in batches in a large, greased, non-stick frying pan over high until cooked. Remove from pan.
2. Lightly spray pan and cook onion, paprika and mushrooms over med. heat until the onion has softened. Add the meat, tomato paste, stock and ½ water. Bring to boil, then reduce heat and simmer for 10 minutes.
3. In a small bowl, mix evaporated milk with corn flour. Add to the pan and stir until the sauce boils, then becomes thick. Sprinkle with PARSLEY.

Crispy Chicken with Parmesan Tomatoes

Inspired By: “Crispy Chicken with Parmasean Tomatoes” from Practical Kitchen.com

Ingredients:
- 1/4 cup seasoned dried bread crumbs
- 1 tablespoon PureSpice ® parsley
- 1 small garlic clove, minced
- olive oil
- Dash of PureSpice ® Malabar black pepper (ground)
- 2 tablespoons Dijon mustard
- 2 large chicken breasts, with skin and bones
(about 1 1/2 pounds)
- 3 medium-size plum tomatoes (about 3/4 pound)
- 2 tablespoons grated parmesan cheese
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon PureSpice ® Fleur del Sel
- 1 bunch watercress
- your favorite vinaigrette salad dressing

1.Preheat oven to 400 degrees. 2. In small box, mix bread crumbs,
parsley, minced garlic, 2 teaspoons olive oil, and 1/4 teaspoon pepper
until blended. 3. Brush Dijon mustard onto skin side of chicken
breasts, then coat with bread crumb mixture, firmly pressing crumb
mixture onto chicken. 4. Spray 11" by 7" ceramic or glass baking
dish with nonstick cooking spray. Place chicken, skin-side up in
baking dish. Bake chicken for 20 minutes. 5. Meanwhile,
cut each tomato lengthwise in half. Mix parmesan
cheese, oregano, salt and 1/4 teaspoon pepper. Sprinkle parmesan
cheese mixture over tomato halves. Add tomatoes to baking dish with
chicken and bake 15 to 20 minutes longer until coating on chicken is
crisp and browned and juices run clear when chicken is pierced with
tip of knife. 6. To serve, in bowl, toss watercress with
vinaigrette. Arrange watercress salad, chicken, and tomatoes on 2
dinner plates. Makes 2 servings.

Red Potato Salad

Inspired By: Dilled Red Potato Salad from AngelFire.com

This yogurt-dressed salad is the perfect foil for the rich lamb burgers. We like to make the dressing one day ahead to let the flavors meld and develop, and then add the cooked potatoes to the dressing a few hours before serving. For a more substantial dish, mound the dressed potatoes on a large serving platter and surround them with quartered tomatoes and hard-boiled eggs, and black olives.

1/3 cup yogurt, drained for 30 minutes through a cheesecloth-lined sieve
1/3 cup mayonnaise
1/2 teaspoon sugar
Salt and freshly ground black pepper
1 1/2 pounds small, new red potatoes, halved, and cooked until tender but not mushy
1 small red onion, finely chopped
1 small red pepper, diced
2 tablespoons PureSpice ® Parsley
2 tablespoons chopped fresh dill, plus extra for garnish

1. In a large bowl, combine the yogurt, mayonnaise, sugar, salt, and a generous amount of freshly ground black pepper.Stir in the cooked potatoes, onion, red pepper, parsley, and dill.
2. Chill, covered, for 2 hours before serving. Garnish with additional chopped dill and black pepper.