Parsleyedeggs Recipes

PARSLEY DEVILED EGGS

Parsley Deviled Eggs image

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

Ingredients

8 hard-cooked eggs, peeled
1/4 cup mayonnaise or salad dressing
2 tablespoons chopped fresh parsley
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper

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

PARSLEY CHIMICHURRI

Parsley Chimichurri image

This chimichurri recipe is full of bright, garlicky flavor! This classic Argentinian sauce is ideal with steak, fish, vegetables and more.

Provided by Sonja Overhiser

Categories Sauce

Time 10m

Number Of Ingredients 8

Ingredients

1/4 cup water
1 teaspoon kosher salt
6 garlic cloves, minced
3/4 cup very finely chopped Italian parsley (1 bunch)
1/2 cup finely chopped loosely-packed fresh oregano leaves*
1/2 teaspoon red pepper flakes, plus more to taste
3 tablespoons red wine vinegar
1/2 cup olive oil

Steps:

Combine water and kosher salt in a small saucepan and heat until dissolved. Remove from heat and allow to cool.
In a large bowl, stir together the minced garlic, finely chopped Italian parsley, finely chopped oregano and red pepper flakes. Whisk in red wine vinegar, followed by olive oil and then the salt water. Taste and add additional red pepper flakes if desired. Serve immediately. Store refrigerated for 2 to 3 weeks.

PARSLEY PESTO

Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

Ingredients

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

Steps:

In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

PARSLEYED EGGS

Parsleyed Eggs image

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

Ingredients

6 eggs
1 small bunch parsley
7 tablespoons butter
salt and pepper

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

PARSLEYED NOODLES

Parsleyed Noodles image

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

Ingredients

1 pound wide egg noodles, cooked according to package directions and drained
1/4 cup melted butter
Salt and freshly ground black pepper to taste
1/4 cup finely chopped parsley

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

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