68 flour pancakes parsley Recipes

potatoes (roughly 3/4 lb, finely grated ), carrots (finely grated ), green onions (chopped ), fresh parsley (chopped ), skim milk, eggs (lightly beaten ), flour, ground cumin, salt and pepper (to taste)

firm potato (peeled ), onion (grated ), flour, salt, fresh ground black pepper, fresh parsley (chopped ), fresh thyme (leaves from sprig, chopped ), ham (finely chopped ), emmenthaler cheese (coarsely grated , may use swiss cheese), canola oil (for frying )

garlic cloves, smashed, kosher salt, plus more for seasoning, fresh rosemary , needles striped from the stem and chopped, extra-virgin olive oil, beef brisket , first-cut, coarsely ground black pepper, carrots, cut in 3-inch chunks, celery stalks, cut in 3-inch chunks, red onions, halved, dry red wine, whole tomatoes , hand-crushed, handful fresh flat-leaf parsley leaves, bay leaves, all-purpose flour (optional), potato pancakes , recipe follows, russet potatoes, peeled, onions, kosher salt and freshly ground black pepper, egg whites, lightly beaten, chopped chives, vegetable oil, for frying, suggestion : applesauce

onion, peeled, russet or idaho potatoes (about 3 lb), peeled, eggs, all-purpose flour, coarsely grated parmigiano-reggiano cheese (about 3 oz), garlic, minced , then mashed to paste with 1/2 tsp salt, vegetable oil, unsalted butter, minced flat-leaf parsley, for garnish, creamed spinach dip

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.

andouille stuffed jalapenos, olive oil, andouille or other smoked sausage, finely chopped, onion, finely chopped, garlic, minced, fresh italian parsley, finely chopped, cream cheese, salt and freshly ground black pepper to taste, fresh jalapenos, vegetable oil for deep frying, flour, baking powder, essence to taste, egg yolks, beer , as needed, heat olive oil in small saute pan over medium heat and brown andouille. add onion and cook, stirring, for 1 minute. remove from heat and let cool. in medium-size mixing bowl, combine garlic, parsley and cream cheese and mix well. stir in andouille mixture, mix thoroughly and season with salt and pepper., sharp knife , split jalapenos in half lengthwise, leaving the stem intact. remove seeds. stuff 1 heaping tsp. filling in center of each jalapeno, then press together to seal. in large, heavy, deep pot or an electric fryer, heat 4 inches of vegetable oil to 360* f. combine 1 cup. flour and baking powder in shallow bowl and season with essence. place beer and eggs in mixing bowl and whisk in enough of the remaining flour to form batter. the batter should be thick, like a pancake batter. if the batter is too thick, add remaining 1/4 cup. beer to thin it. dredge stuffed peppers in seasoned flour, tapping off any excess. dip jalapenos in batter, coating completely. let the excess drip off. gently lay jalapenos in hot oil, several at a time, and fry until golden brown, 3 to 4 minutes. drain on paper towels. season with essence and serve.