MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL
Provided by Bobby Flay
Categories appetizer
Time 40m
Yield 12 mini sandwiches
Number Of Ingredients 16
Steps:
- Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
- Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
- Mix together ingredients in a small bowl. Season with salt and pepper, to taste.
BAKED FLOUNDER WITH LEMON, PARSLEY AND BREAD CRUMBS
Make and share this Baked Flounder With Lemon, Parsley and Bread Crumbs recipe from Food.com.
Provided by Shahana
Categories High Protein
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Spray baking dish with nonstick cooking spray.
- Place the fillets, skin-side down, in the baking dish.
- Sprinkle evenly with lemon juice.
- Brush each fillet with 1 teaspoon oil.
- In a small bowl, combine the bread crumbs, cheese and pepper; sprinkle evenly over the fillets.
- Bake for 15 minutes, or until done.
- Sprinkle with minced cilantro and serve.
Nutrition Facts : Calories 259, Fat 7.9, SaturatedFat 1.4, Cholesterol 80.4, Sodium 275.1, Carbohydrate 11.7, Fiber 0.8, Sugar 1.3, Protein 33.7
BAY SCALLOPS WITH POLENTA, WILD MUSHROOMS, SHERRY, AND PARSLEY BREAD CRUMBS
Categories Shellfish Appetizer Sauté Valentine's Day Winter Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Toss breadcrumbs with olive oil and parsley in medium bowl to blend. Spread onto rimmed baking sheet. Bake until golden and crunchy, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cool completely. Store in airtight container at room temperature.)
- Melt 4 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and thyme. Sauté until mushrooms are tender, stirring occasionally, about 7 minutes. Add green onions; sauté 1 minute. Add Sherry; boil until slightly reduced, about 2 minutes. Add broth. Boil until reduced by half, about 3 minutes. Add cream; simmer until thickened, about 3 minutes. (Can be made 3 hours ahead. Cover and refrigerate.)
- Bring 4 cups water and 1 teaspoon salt to boil in heavy medium saucepan. Gradually whisk in polenta. Reduce heat to medium-low. Cook polenta until tender, adding more water as needed if too thick, and whisking frequently, about 20 minutes. Stir in 3 tablespoons butter. Season with salt and pepper. Cover to keep warm.
- Reheat mushroom mixture. Melt 2 tablespoons butter in another large skillet over high heat. Add scallops and sauté until just translucent in center, about 1 minute. Stir scallops and juices into mushrooms. Season with salt and pepper.
- Divide polenta among 6 plates. Spoon scallop mixture over polenta, sprinkle breadcrumbs over, and serve.
GARLIC-PARSLEY BREAD FOR BREAD MACHINE
Make and share this Garlic-Parsley Bread for Bread Machine recipe from Food.com.
Provided by Geema
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions.
- Let the loaf cool before slicing.
- Serve plain or toasted.
- Makes 1 1/2 pound loaf.
SAUTEED CAULIFLOWER WITH BREAD CRUMBS, PARSLEY, CAPERS AND OLIVES
Provided by Amanda Hesser
Categories weekday, side dish
Time 30m
Yield 4 side dish servings
Number Of Ingredients 11
Steps:
- Place a large nonstick saute pan over medium heat. Add two tablespoons olive oil. When it shimmers, add half the cauliflower, spreading it out so pieces are tightly packed but lay flat in pan. Season with salt. Saute for 3 to 4 minutes, until browned on bottom and softening at edges. Turn pieces and brown other side. When just tender remove to a shallow serving bowl. Return pan to heat and repeat with 2 tablespoons olive oil and remaining cauliflower.
- Return pan to heat again. Add remaining tablespoon olive oil. Add bread and coriander and toss to coat in oil. When bread is lightly browned on edges, stir in anchovy paste. Pour this over cauliflower. Add parsley, olives and capers. Sprinkle vinegar on top. Season generously with black pepper and toss well. Taste and adjust seasoning, adding more salt, pepper or vinegar, as desired. Serve warm or at room temperature. For a main course, cauliflower may be tossed with pasta, a little oil and some pasta cooking water.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 442 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON, PARSLEY, AND PARMESAN PLUS BREAD, PROSCIUTTO, AND EGG
This dish is a good use for day-old baguette or leftover Italian bread.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
- In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
- Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
- Slice into 2-inch pieces. Serve immediately.
GARLIC BREAD WITH PARSLEY
Provided by Ian Knauer
Categories Bread Garlic Side Bake Kid-Friendly Quick & Easy Father's Day Back to School Birthday Potluck Parsley Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 4
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 BREAD WITH PARSLEY
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. In a small saucepan, melt butter over a low heat until foamy. Add garlic, and simmer, 1 minute. Remove from heat, and let steep for 1 minute. Add parsley and salt; stir to combine.
- Slice bread lengthwise almost all the way though, leaving one side uncut. Open baguette like a book, and evenly brush or spoon the butter mixture over the bread.
- Close baguette, and slice bread diagonally into 2-inch pieces, leaving the bread still intact at the back of the loaf.
- Transfer bread to a baking sheet. Bake until heated through and crisp on the outside, about 10 minutes. Serve hot.
GARLIC & PARSLEY FRENCH BREAD
This can be prepared in advance and frozen!!! I always keep french bread in my freezer, because I never know when I'll have unexpected company. So, I decided to make and freeze my french bread. That is one less thing I have to do when preparing a quick meal!!!
Provided by Joyce Harrison
Categories Breads
Time 25m
Number Of Ingredients 5
Steps:
- 1. Stir the margarine until creamy. Add garlic and parsley, and mix well. (I use a butter knife for this.) This is enough mixture to do 2 loaves.
- 2. Slice the loaf of bread in half, lengthwise. Spread a liberal amount of the mixture on the open slices.
- 3. OPTIONAL: Use a napkin, paper towel, or other straight edges to sprinkle paprika onto buttered bread. Be creative with your designs!!!
- 4. Bake, uncovered, at 350 degrees for 15 minutes. Slice & serve!!!!
MINI OPEN FACED STEAK SANDWICHES ON GARLIC BREAD WITH AGED PROVOLONE AND PARSLEY OIL
How to make Mini Open Faced Steak Sandwiches on Garlic Bread with Aged Provolone and Parsley Oil
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Remove the steak from the refrigerator 30 minutes before grilling. Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn over and continue grilling to medium-rare doneness. Remove from the grill and let rest 5 minutes. Slice into 1/4-inch thick slices.
- parsley oil, Mix together ingredients in a small bowl. Season with salt and pepper, to taste.
- Heat the grill. Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
LAMB RACKS WITH BREAD CRUMBS, PARSLEY AND LEMON
Steps:
- Preheat an oven to 350 degrees F. Place the bread on a baking tray, slide it into the oven and toast until the slices are lightly golden, about 20 minutes. Remove the baking tray from the oven, and leave the bread slices out to cool. Using your hands or a food processor, crumble the toasted bread, until bread crumbs form. In a medium bowl, toss together the bread crumbs, parsley, zest, and garlic. Pour in 1/4 cup olive oil, and season with salt and black pepper, to taste.
- Rub enough extra olive oil to coat the lamb racks. Season the meat liberally with salt and black pepper, to taste. In a large, hot frying pan, place the lamb racks, fat-side down, and cook over medium heat for 2 minutes. Transfer the racks to a baking tray, spread their tops evenly with the mustard. Press the bread crumb mixture into the meat. Roast until the lamb is fully cooked and nicely pink, about 25 to 30 minutes. Remove the lamb racks from the oven. Leave them out to rest, loosely covered with foil, for 5 minutes before serving.
SPAGHETTI WITH GARLIC, PARSLEY AND BREAD CRUMBS
Steps:
- 1. Crisp the bread crumbs in a non-stick skillet with 1 tablespoon olive oil or so. 2. Cook the spaghetti in plenty of salted boiling water. Meanwhile, warm the oil with the garlic and pepper flakes in a wide skillet over medium heat. As soon as the garlic begins to color, remove the pan from the heat. 3. Drain the spaghetti, shaking off the excess water, and put it in a warmed pasta bowl. Pour the oil mixture over the top and toss with the parsley and cheese. Taste for salt, season with pepper, and serve with the bread crumbs scattered on top.
OPEN FACED SANDWICHES/GARLIC BREAD ON PROVOLONE/PARSLEY OIL
These looked awesome and since my "gang tackling day" (when they strip & clean our rooms) I get to choose what I want to eat, yes you got it - I brought the printed recipe down and I had them prepare it! It was terrific! It's a Bobby Flay recipe from "Boy Meets Grill" Poker with the Boys, episode. (Don't forget steak must be out for 30 minutes before using!)
Provided by Manami
Categories Lunch/Snacks
Time 35m
Yield 12 mini sandwiches
Number Of Ingredients 11
Steps:
- PREPARE THE BREAD:.
- Heat the grill.
- Mix together the butter and garlic puree and season with salt and pepper.
- Brush 1 side of the bread with a tablespoon of the butter and place on the grill, butter side down and grill until golden brown; turn over, top with the cheese and grill for 30 seconds longer or until the cheese melts.
- Place the garlic bread on a platter and top the cheese with a few thin slices of the beef and drizzle with the parsley oil.
- PREPARE THE STEAK:.
- Remove the steak from the refrigerator 30 minutes before grilling.
- Heat grill to high.
- Brush steak on both sides with oil and season with salt and pepper.
- Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
- Turn over and continue grilling to medium-rare doneness.
- Remove from the grill and let rest 5 minutes.
- Slice into 1/4-inch thick slices.
- PREPARE THE PARSLEY OIL:.
- Prepare this when steak is out 30 min before cooking.
- Mix together ingredients in a small bowl; season with salt and pepper, to taste.
Nutrition Facts : Calories 392.2, Fat 24.3, SaturatedFat 9.5, Cholesterol 35.1, Sodium 514.7, Carbohydrate 34.1, Fiber 2, Sugar 0.3, Protein 9.4
TURNIPS WITH BREAD CRUMBS AND PARSLEY
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a large saucepan of salted boiling water cook turnips 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges.
- In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes.
CRUSTY SOURDOUGH BREAD WITH PARSLEY PESTO
Generously spread slimmed-down parsley pesto onto crusty sourdough, or swirl it into another dish, like chicken soup.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- In a small bowl, combine all of the ingredients except the bread and mash together with a fork. Serve with the bread slices.
FRIED PARSLEY IN BREAD BOUQUETS
Steps:
- Cut the parsley into long sprigs of equal length. Be sure there is no surface moisture on them or they will spit nastily when they hit the hot oil.
- Using a clean coping saw or other small, fine saw, cut the bread sticks into 3/4-inch lengths. Keep cutting until you have about twice as many sections as you have plates to garnish.
- Holding a 1/4-inch twist drill with your fingers, carefully drill out the center of each bread section so that it becomes a miniature "neckerchief slide."
- Carefully insert the stems of a few parsley sprigs in each "slide" using as many sprigs as you need to make a snug-fitting bouquet of them.
- To fry, simply drop these bouquets, a few at a time, into hot (370-degree) oil for about 10 seconds. Remove, drain, salt and serve as a garnish.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 142 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON, PARSLEY, AND PARMESAN PLUS BREAD, PROSCIUTTO, AND EGG
This dish is a good use for day-old baguette or leftover Italian bread.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Slice 1/4 inch off the top of the bread, and hollow out bottom, discarding the crumb (soft interior) of the loaf. Cut top into 1-inch pieces, and set aside.
- In a medium bowl, whisk together eggs, zest, milk, parsley, and Parmesan. Season lightly with salt and pepper. Stir in 1/2 cup bread pieces.
- Place hollowed-out bread on a parchment-lined baking sheet. Place prosciutto slices along inside of bread to cover. Slowly pour egg mixture to the brim. Bake until eggs are puffed up and cooked through, 30 to 33 minutes.
- Slice into 2-inch pieces. Serve immediately.
PARSLEY BREAD
From an Aussie BBQ Cookbook, a very mild tasting alternative to garlic bread, it's best to use butter rather than margarine for this one.
Provided by Mandy
Categories Breads
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Slice bread into 2cm slices without cutting through base.
- Thoroughly mix remaining ingredients together and spread on both sides of bread.
- Wrap loaf in foil and heat through in oven or on BBQ for 20-30 minutes.
Nutrition Facts : Calories 167, Fat 14.8, SaturatedFat 9.3, Cholesterol 38.6, Sodium 220.6, Carbohydrate 6.8, Fiber 0.4, Sugar 0.3, Protein 2.5
GRILLED PARSLEY-BUTTER BREAD
This recipe can be prepared in 45 minutes or less.
Yield Serves 6 generously
Number Of Ingredients 3
Steps:
- In a blender pulse butter and parsley until parsley is finely chopped. Season butter with salt and pepper. Parsley butter may be made 2 days ahead and chilled, covered. Bring butter to room temperature before proceeding.
- Prepare grill.
- Halve bread lengthwise and spread cut sides with parsley butter. On a rack set 5 to 6 inches over glowing coals grill bread, cut sides up, covered, 2 minutes, or until parsley butter melts into bread. Turn bread over and grill until just toasted, 1 to 2 minutes. Cut bread crosswise into 2 1/2-inch-thick slices.
PARSLEY BREAD
A great way to use and appreciate your home grown parsley
Provided by bobz78
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 180C/gas 6
- Finely chop the parsley into a bowl, add crushed or grated garlic, finely grated cheese and rapeseed oil. season with salt and pepper
- Take your ciabatta breads and slice diagonally but not all the way through. (garlic bread style) Add mixture equally to the gaps in the bread.
- Wrap each bread in tin foil and bake in the oven for 15 mins
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