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Grilled Garlic Bread
Bread & Baking American

Grilled Garlic Bread

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat a grill to high heat.
  2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
  3. 3 Spread the butter mixture generously on the baguette slices.
  4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
  5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Homemade Whole Wheat Bread Crumbs
Bread & Baking American

Homemade Whole Wheat Bread Crumbs

5.0

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
  3. 3 Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
  4. 4 Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

By BabyDragonfly

Two-Ingredient Dough Garlic Knots
Bread & Baking Italian

Two-Ingredient Dough Garlic Knots

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine flour, yogurt, garlic granules, Italian seasoning, and salt in a bowl; mix to combine.
  2. 2 Dust work surface with more flour. Transfer dough to work surface. Knead dough for 8 to 10 minutes with the palm of your hand. Add more flour (1 teaspoon at a time) as needed to keep dough from being too sticky.
  3. 3 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat®).
  4. 4 Shape dough into a rounded loaf. Using a bench scraper, cut off 8 wedges of dough. Roll each wedge of dough into a rope shape and tie into knots. Place knots onto the prepared baking sheet.
  5. 5 Bake in the preheated oven until knots are lightly browned, 10 to 12 minutes.
  6. 6 Meanwhile, combine melted butter, oil, garlic granules, and parsley for topping in a small glass bowl. Brush mixture over the warm knots.

By thedailygourmet

Tomato Bread
Bread & Baking American

Tomato Bread

5.0

Prep
15 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
  3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
  4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
  5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
  6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

No-Knead Skillet Olive Bread
Bread & Baking American

No-Knead Skillet Olive Bread

4.6

Prep
15 min
Cook
30 min
Total
155 min

Instructions

  1. 1 Combine water and yeast in a large bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder until incorporated. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover the bowl with plastic wrap and set in a warm spot to rise for 1 hour.
  2. 2 Add 1 tablespoon olive oil to an 8-inch cast iron skillet and spread to coat the bottom and sides. Flour your hands. Remove plastic wrap from the bowl, transfer dough to the prepared skillet, and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Drizzle remaining 1 tablespoons olive oil on top of the loaf and sprinkle with salt and parsley. Score the top of loaf with a knife.
  5. 5 Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove bread from the oven and turn on to a wire rack to cool before serving, about 20 minutes.

By Mitch Hendricks

Deliciously Easy Garlic Herb Focaccia
Bread & Baking Italian

Deliciously Easy Garlic Herb Focaccia

4.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
  2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
  3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
  4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
  5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
  6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
  7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

Marvelous Matzoh Balls
Dinner Other

Marvelous Matzoh Balls

5.0

Prep
20 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
  2. 2 Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
  3. 3 Refrigerate covered for 20 minutes.
  4. 4 Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!

By Lindsay

Baked Falafel
Dinner Other

Baked Falafel

4.4

Prep
20 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C).
  3. 3 Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
  4. 4 Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

By Bette

Aussie Chicken
Dinner Other

Aussie Chicken

4.6

Prep
20 min
Cook
25 min
Total
75 min

Instructions

  1. 1 Rub chicken breasts with seasoning salt; cover and refrigerate for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels; set aside.
  4. 4 Combine mustard, honey, corn syrup, mayonnaise, and dried onion flakes in a medium bowl; refrigerate 1/2 and set remaining 1/2 aside.
  5. 5 Heat oil in a large skillet over medium heat. Add chicken; cook until browned, 3 to 5 minutes per side. Transfer breasts to a 9x13-inch baking dish. Top each breast with remaining 1/2 honey-mustard sauce; layer mushrooms and bacon on top. Sprinkle with shredded cheese.
  6. 6 Bake in the preheated oven until cheese is melted and chicken juices run clear, about 15 minutes. Garnish with parsley; serve with reserved 1/2 honey-mustard sauce.

By beckie

Vegetable and Feta Latkes
Dinner Other

Vegetable and Feta Latkes

4.5

Prep
Cook
Total

Instructions

  1. 1 Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
  2. 2 In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
  3. 3 Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

By Tali

Meat Pie with Hot Water Crust
Dinner Other

Meat Pie with Hot Water Crust

2.3

Prep
30 min
Cook
120 min
Total
160 min

Instructions

  1. 1 Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
  2. 2 Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
  3. 3 Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
  4. 4 Freeze pie crust base and top until firm, about 10 minutes.
  5. 5 Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
  8. 8 Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
  9. 9 Cool pie completely before removing from the pan.

By Kalindaso

Classic Jewish Chicken Soup
Soup Other

Classic Jewish Chicken Soup

4.8

Prep
40 min
Cook
75 min
Total
115 min

Instructions

  1. 1 Put chicken and onions in a large pot; pour in enough water to cover. Add dill, parsley, salt, and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 45 minutes.
  2. 2 Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the bones as possible and cut into chunks.
  3. 3 Return the broth to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips. Reduce the heat to medium-low and cook until vegetables are tender, about 20 minutes. Stir in cooked chicken and bouillon. Season again with salt and pepper. Cook until chicken is hot, about 5 minutes.

By Jennifer Feher

Israeli Couscous Salad
Lunch Other

Israeli Couscous Salad

5.0

Prep
15 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Start the salad: Heat oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add couscous and sauté until slightly toasted, 2 to 3 minutes. Pour in chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to low, cover, and cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  2. 2 While the couscous is cooling, make the dressing: Whisk lemon zest and juice, oil, Dijon, salt, and pepper together in a small bowl.
  3. 3 Finish the salad: Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions, parsley, mint, and basil. Pour dressing over top and mix until all ingredients are coated.

By The Natalie Method

Stuffed Breast of Veal
Dinner Other

Stuffed Breast of Veal

4.1

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  3. 3 Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
  4. 4 Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

By Michelle Berger

Best Matzo Ball Soup
Soup Other

Best Matzo Ball Soup

5.0

Prep
40 min
Cook
320 min
Total
840 min

Instructions

  1. 1 To make the chicken soup: Combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
  2. 2 Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
  3. 3 Combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper in a bowl; mix well. Stir in matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
  4. 4 Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.
  5. 5 Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken, if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.

By Tamar Genger

Pan Seared Tuna with Citrus-Herb Vinaigrette
Dinner Other

Pan Seared Tuna with Citrus-Herb Vinaigrette

4.5

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
  2. 2 Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
  3. 3 Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
  4. 4 When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
  5. 5 Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
  6. 6 To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

By Ryan Nomura

Lengenberg's Boiled Potatoes
Drink European

Lengenberg's Boiled Potatoes

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

By Uli Lengenberg

Grilled Lamb Chops with Fresh Herbs
Dinner

Grilled Lamb Chops with Fresh Herbs

Prep
15 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
  2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
  3. 3 Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
  4. 4 Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.

By Bibi

Savory Monkey Bread

Savory Monkey Bread

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Stir melted butter, parsley, onion, and dill together in a bowl. Dunk biscuit halves into the butter mixture to coat; arrange into a tube-cake pan.
  3. 3 Bake in preheated oven until dough is cooked through and golden brown on top, about 30 minutes.

By poppy

Ranch Dipping Sauce
Dinner

Ranch Dipping Sauce

4.5

Prep
485 min
Cook
Total
485 min

Instructions

  1. 1 In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

By Jackie

Garlic Spread
Dinner

Garlic Spread

4.7

Prep
20 min
Cook
Total
200 min

Instructions

  1. 1 In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well.
  2. 2 Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.

By Natalia

Broiled Lemon-Pepper Tilapia
Dinner

Broiled Lemon-Pepper Tilapia

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiler pan with aluminum foil.
  2. 2 Place fillets on the prepared pan. Stir parsley and lemon-pepper seasoning into the melted butter in a small bowl. Baste fillets with the butter mixture using a turkey baster, using the entire mixture. Sprinkle fillets with bread crumbs.
  3. 3 Broil in the preheated oven until the thickest part of the fish flakes easily with a fork, 7 to 9 minutes.
  4. 4 Remove fish from the pan and place it on a platter. Remove the foil very carefully from the pan, taking care not to spill the excess butter sauce, and pour over the fish. Serve immediately.

By JLeigh

Truffle Lovers' Popcorn
Appetizer

Truffle Lovers' Popcorn

3.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Mix the truffle oil, parsley, and Parmesan cheese in a heat-safe bowl.
  2. 2 Place unopened package of popcorn into center of microwave oven; cook on High power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). Open hot bag carefully and pour into bowl. Toss with truffle oil mixture; season to taste with sea salt.

By Holly

Holiday Goat Cheese Log
Appetizer

Holiday Goat Cheese Log

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
  2. 2 Pour nut mixture onto a flat work surface and spread into a thin layer.
  3. 3 Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

By Ann

Semi-Indulgent Easy Brown Rice
Dinner

Semi-Indulgent Easy Brown Rice

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
  2. 2 Place butter and lemon juice in a measuring cup.
  3. 3 Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
  4. 4 Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
  5. 5 Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
  6. 6 Remove and let stand for 5 minutes. Fluff with fork before serving.

By JARRIE

Easy Garlic Knots
Dinner

Easy Garlic Knots

4.3

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
  3. 3 Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
  4. 4 Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
  5. 5 Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
  6. 6 Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.

By carmen