Parsley Garlic And Onion Spread Food

EASY VEGGIE DIP RECIPE

Steps:

• In a bowl, whisk together all of the ingredients until creamy. Refrigerate until ready to use.
• Serve with your favorite fresh vegetables.

PARSLEY, GARLIC, AND ONION SPREAD

Steps:

• Cook potato in medium saucepan of boiling salted water until tender, about 20 minutes. Drain. Return to pan and mash until smooth. Transfer 3/4 cup mashed potato to large bowl.
• Place bread in medium bowl. Add 1/2 cup water, lemon juice, and vinegar. Let stand 10 minutes to soften. Blend bread, parsley, onion, garlic, and capers in processor to smooth paste. Mix into mashed potato in large bowl. Mix in oil. Season with salt and pepper. Cover; chill at least 3 hours or overnight. Serve with baguette slices.

PARSLEY SPREAD

Steps:

• Soak the bread in water for 5 minutes. Squeeze the bread out to remove excess water and discard any hard parts. Place half of the bread in a food processor with the onion, garlic, chili pepper and half of the parsley. Process until reduced to a paste. Add the remaining parsley, bread, lemon juice, salt and half of the olive oil. With the machine running, slowly add the remaining olive oil and vinegar. Taste and adjust seasoning if needed. Scrape the spread into a bowl and garnish with the olives.

INDIAN EGGPLANT AND ONION DIP WITH PITA CHIPS

Steps:

• Preheat oven to 475 degrees. Arrange pita wedges in single layer on rimmed baking sheet; brush lightly with 1 Tablespoon olive oil.
• Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 Tablespoons oil, drizzle onions and garlic with 1 Tablespoon oil. Toss vegetables; spread in single layer.
• Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic.
• Puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro and garam masala. Season with salt and pepper. Serve with pita chips.

HEARTY GARLIC POTATO SOUP

Steps:

• Place potatoes, carrot and garlic in a Dutch oven and cover with water.
• Bring to a boil.
• Reduce heat; cover and simmer for 15-20 minutes or until tender; drain.
• Place 3 cups potato mixture in a bowl and mash.
• Set aside mashed potatoes and remaining potato mixture.
• In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside.
• In a soup kettle, melt butter.
• Stir in flour until smooth; gradually add the milk while stirring.
• Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
• Add the parsley, salt, bouillon, seasoned salt and pepper; mix well.
• Add the mashed potato mixture; cook and stir until heated through.
• Add the reserved potato and sausage mixtures.
• Heat through.

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.

SPINACH AND CHICKEN SOUTHWESTERN EGG ROLLS W/ AVOCADO RANCH DIP

Steps:

• Heat butter in a medium size skillet over medium-high heat.
• Add the green pepper, garlic, green & red onion to the pan and saute for a couple minutes until tender.
• Dice the cooked chicken into small cubes and add it to the pan.
• Add the corn, black beans, spinach, parsley, cilantro, cumin, chili powder, season salt, garlic salt, cayenne pepper and white pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
• Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
• Place tortillas in a plastic ziploc bag with a moist cloth or paper towel and microwave on high temperature for 30 to 35 seconds or until hot.
• Spoon one-sixth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls.
• Preheat 4-6 cups of oil to 375 degrees F.
• Meanwhile, while the oil is heating, make the avocado ranch dipping sauce by combining smashed avocado, finely minced tomato, finely minced red onion, ranch dressing (I usually use Hidden Valley Ranch. It seams to make this dip taste the best), sour cream, season salt, dried parsley, onion powder, garlic oil, dill weed, garlic powder & pepper in a small bowl and mix well and sit in the refrigerator.
• Deep fry the eggrolls in the hot oil for 3-5 minutes or until golden brown. Remove to paper towels to drain for about 2 minutes.
• Slice each eggroll diagonally lengthwise and arrange on a plate around a bed of lettuce topped with the dipping sauce along with the garnish of chopped tomato and onion along top.
• It is also a great make ahead idea for quick snacks.
• Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

ONION GARLIC DIP

Steps:

• Cook onion and garlic on medium heat for 1 minute in olive oil in a Saute pan. Add onion and garlic mixture to large bowl and add mayo, sour cream, parsley, pepper, and salt. Eat.

CREAMY PARSLEY VEGGIE DIP

Steps:

• In a large bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables.