parsley造句
31. Garnish with parsley or coriander and orange segments.
32. Serve the venison, garnished with freshly chopped parsley.
33. Adjust seasoning and stir in parsley.
34. Chill before serving. Garnish with sprigs of parsley.
35. Garnish with fresh parsley and lemon peel.
36. Garnish with chopped red chilli, grated Parmesan and parsley.
37. Stir in parsley and basil just before serving.
38. In a small bowl, mix together pine nuts, parsley, and lemon zest.
39. You can use dried parsley, but if you have fresh, so much the better.
40. Season with salt and pepper and serve garnished with the parsley.
41. Season to taste, garnish with the parsley and serve with fresh or dried tagliatelle.
42. To get rid of garlic breath try strong coffee, cloves, honey, yogurt, or parsley.
43. Stir in lemon juice. Garnish with fresh parsley and lemon peel.
44. Place the mussels in a large pan with the shallots, parsley, wine and bay leaf.
45. Parsley was level par at the turn but found himself five down yet he never gave up.
46. Gently reheat the dressing and spoon over. Garnish with parsley or coriander and orange segments.
47. Heat the oil in a wide shallow pan, put in the sliced onion, carrot, chopped celery and parsley stalks.
48. Add bones, bay leaf, thyme, parsley, cloves, peppercorns, and water and bring just to a boil.
49. Season the casserole to taste with salt and pepper and garnish with freshly chopped parsley before serving.
50. Return meat to pan and stir in parsley. Season with salt and pepper.
51. Garnish with fresh parsley or basil and serve hot with fresh wholemeal bread.
52. Simmer 2 minutes or until thickened. Stir in tarragon, parsley, chicken, corn and leeks.
53. Tip into serving dish, sprinkle with parsley and serve at once with rice.
54. Gently remove sprigs of rosemary from the stalk and sprinkle over chicken with chopped parsley.
55. Before serving the pie, add a little parsley to garnish it.
56. A traditional bouquet garni mixture blends thyme with sage, parsley, bay, and oregano.
57. Garnish with sprigs of parsley or a few fresh tarragon leaves and serve with crusty bread.
58. Add the baked beans, bay leaf, basil, garlic and parsley and simmer.
59. Tie together the parsley and lovage or celery and add to saucepan. Add remaining tomatoes and 3 cups of broth.
60. Add the mango, lime juice and rind, chopped chilli, coriander or parsley and the prawns.
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