PARSLEYED NOODLES
These generously buttered noodles, sprinkled with just a quarter cup of parsley for color and freshness, are the perfect blank canvas for practically any stew or braise.
Provided by Craig Claiborne
Categories noodles, pastas, main course, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Combine all the ingredients, in a large serving dish, toss gently and serve.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 11 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 204 milligrams, Sugar 1 gram, TransFat 0 grams
SCRAMBLED EGGS WITH HERBS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk together the eggs, milk, chives, parsley and tarragon in a medium bowl. Season with salt and pepper.
- Melt the butter in a medium nonstick skillet over medium to medium-low heat. When the butter's foam begins to subside, add the egg mixture and cook, stirring almost constantly, for 4 to 7 minutes depending on the desired firmness of the eggs. Serve immediately.
BUTTERED EGG NOODLES WITH PARSLEY
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield about 4 to 6 side dish servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy.
- Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired.
- Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve.
PARSLEY DEVILED EGGS
It's everyone's favorite appetizer with a fresh parsley twist! Whip up a batch anytime you crave a cool, creamy snack.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 16
Number Of Ingredients 6
Steps:
- Cut eggs lengthwise in half. Slip out yolks and mash with fork. Mix remaining ingredients into yolks.
- Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 125, Carbohydrate 1 g, Cholesterol 215 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg
PARSLEYED EGGS
Learned to make and like this dish many years ago when living in Egypt. I've served it up many times as an appetizer or with a plate of party food. Can be eaten hot or cold.
Provided by MsEVP
Categories Lunch/Snacks
Time 55m
Yield 6 stuffed eggs, 3-6 serving(s)
Number Of Ingredients 4
Steps:
- Simmer eggs slowly for 10 to 15 minutes. With a serrated edged knife, chip the eggshell carefully along lengthwise all the way around, then gently slice the eggs in half. (thus keeping the cooked egg in its half-shell) Then gently scoop out the egg. Wash and fine chop the parsley. Chop the egg very fine (pastry-cutter does the job well) and mash with 4 T. of softened butter. Add the chopped parsley and salt and pepper to taste. Carefully stuff back into the empty shells. Melt rest of the butter on low heat and fry the eggs for about 10 minutes or until nice and brown. They are served in the shell and can be eaten direct from the shell or taken out.
Nutrition Facts : Calories 380.6, Fat 36.4, SaturatedFat 20.1, Cholesterol 443.2, Sodium 378.6, Carbohydrate 0.7, Sugar 0.4, Protein 12.8
BROWN RICE TABBOULEH WITH EGGS & PARSLEY
Pack up this tasty rice salad for a healthy vegetarian lunch. It's full of fibre, folate and vitamin C and is topped with protein-rich boiled eggs
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 9
Steps:
- Simmer the rice with the thyme and celery for 20 mins until tender. Meanwhile, boil the eggs for 7 mins, then cool in cold water and carefully peel off the shell.
- Drain the rice and tip into a bowl. Add the bouillon, lemon zest and juice, and red onion, then stir well and scatter over the parsley and pomegranate. Spoon onto plates or into lunchboxes, then halve or quarter the eggs and arrange on top.
Nutrition Facts : Calories 304 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
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