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Preheat the oven to 425°. In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper. Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems; quarter them if large.
Pre-heat your oven to 425 (F). Wash and cube up your potatoes and spread them out on a parchment paper covered baking sheet, giving everything plenty of room.
1. Light a grill. In a small bowl, blend the butter with the tarragon and parsley and season with salt and pepper. 2. Brush the portobello caps with olive oil and season with salt and pepper. Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes.
Make the dumplings: sauté the onion in the butter, put into a bowl, and add the remaining ingredients. Bring the mixture together and form into 12 little golf ball-sized dumplings.
Chop the parsley very finely and add it to the mixture. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until ...
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Preheat the oven to 425°. In a bowl, whisk the vinegar with the mustard, scallion, parsley and 1/4 cup of the olive oil. Season the vinaigrette with salt and pepper. Heat a rimmed baking sheet in the oven. Cut the turnips in half through the stems; quarter them if large.
1. Preheat oven to 375°F. 2. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and ...