Garlic And Parsley Base Recipes

GARLIC PARSLEY SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat. Drain spaghetti; add to the skillet. Sprinkle with parsley, salt and pepper; toss to coat.

GARLIC AND PARSLEY SEASONED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
• Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

PARSLEY GARLIC BUTTER

Steps:

• Purée all ingredients in a food processor until smooth.

CHICKEN WITH GARLIC, BASIL, AND PARSLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray.
• Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over the chicken. Top with tomato slices.
• Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

GARLIC AND PARSLEY BASE

Steps:

• Wash the parsley thoroughly and dry. Remove stems (use only parsley leaves as the stems are too tough). Chop finely along with garlic cloves (a small food processor comes in very handy for this step).
• Place in a jar. Cover with the oil (amount is given as a reference, adjust quantity as needed), to prevent contact with air. Close tightly and refrigerate immediately.
• NOTE: After each use, make sure the mixture is covered by oil before closing the jar in order to prevent any mould. KEEP REFRIGERATED AT ALL TIMES.

CREAMY GARLIC, PARSLEY, AND FETA DRESSING

Steps:

• Puree parsley, water, and garlic in a blender until smooth, about 1 1/2 minutes. Add remaining ingredients, and blend until just combined. Refrigerate at least 30 minutes and up to 1 week.

GARLIC BREAD WITH PARSLEY

Steps:

• Preheat oven to 350°F.
• With motor running, drop garlic cloves into food processor and run until garlic is finely chopped.
• Cook garlic in butter with 1/4 teaspoon each of salt and pepper in a small heavy saucepan over medium heat, stirring, until pale golden, about 2 minutes. Remove from heat.
• Pulse parsley in food processor until finely chopped, then stir into butter.
• Cut baguette crosswise at 1-inch intervals, not slicing all the way through. Put bread on a large sheet of foil, then spoon about 1 tsp butter into each cut. Wrap foil tightly around bread and bake until heated through, about 10 minutes.

GARLIC AND PARSLEY TOPPING

Steps:

• Heat oil in heavy small skillet over medium-high heat. Add garlic; sauté until golden and beginning to crisp, about 1 minute. Using slotted spoon, transfer garlic to small bowl; cool. Mix in parsley. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

GARLIC, PARSLEY & LEMON CONDIMENT

Steps:

• The ingredients must be hand chopped with a knife.
• Stir together the zest, parsley, garlic and salt.
• Slowly pour in the oil constantly stirring until it is well blended.

GARLIC PARSLEY SPAGHETTI

Steps:

• Cook spaghetti according to package directions.
• Meanwhile, in a large skillet, lightly brown garlic in oil over medium heat.
• Drain spaghetti; add to the skillet.
• Sprinkle with parsley, salt and pepper; toss to coat.

PARSLEY, OLIVE OIL, AND GARLIC SAUCE

Steps:

• Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.

GARLIC PARSLEY BUTTER

Steps:

• Mix all ingredients together in a small bowl. Will keep in the refrigerator for up to a week.