Type what you have

Ingredients

• ✓ parsley
• white bread
• garlic powder
• seasoned salt
• butter

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place bread cubes in a large mixing bowl. Whisk parsley, garlic powder, and seasoned salt into melted butter and pour over bread cubes. Toss bread cubes with a rubber spatula until evenly coated. Let sit for 2 minutes for butter to absorb.
3. 3 Place bread in the basket of the air fryer and cook for 4 minutes. Toss with a spatula and cook for 2 minutes more. Transfer croutons to a paper towel-lined plate until ready to use.

By Soup Loving Nicole

Ingredients

• ✓ parsley
• butter
• baguette
• blue cheese
• salt
• pepper
• walnut

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Add ¼ cup butter to a microwave-safe dish; microwave until melted. Brush one side each bread slice with melted butter; place buttered-sides-up on a baking sheet.
3. 3 Bake in the preheated oven until lightly toasted, about 7 minutes.
4. 4 Combine blue cheese, remaining ¼ cup softened butter, salt, and black pepper in a small bowl. Spread over toasted bread slices; sprinkle with chopped walnuts.
5. 5 Bake in the preheated oven until topping melted and bubbly, about 6 minutes. Garnish with parsley.

By Elizabeth

Ingredients

• ✓ parsley
• cream cheese
• butter
• parmesan cheese
• garlic
• oregano
• thyme
• dill weed
• basil
• black pepper

Instructions

1. 1 Mix together cream cheese, butter, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined.
2. 2 Chill in refrigerator overnight or 8 hours.

By Lisa Mayer Kaelblein

Ingredients

• ✓ parsley
• black olive
• caper
• onion
• garlic
• parmesan cheese
• olive oil
• balsamic vinegar
• salt
• black pepper
• red bell pepper

Instructions

1. 1 Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
2. 2 Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

By Deb S

Ingredients

• ✓ parsley
• water
• salt
• salmon fillet
• salmon
• green onion
• tarragon
• butter
• mayonnaise
• mustard
• lemon juice
• black pepper

Instructions

1. 1 Bring water to a boil in a large saucepan and add salt. Add salmon fillet, reduce to a simmer, and cook until just cooked through, 6 to 8 minutes. Transfer salmon to a plate using a slotted spoon and let cool 10 minutes. Flake salmon into a large bowl, discarding skin, and toss with smoked salmon, green onion, parsley, and tarragon.
2. 2 Whisk together butter, mayonnaise, mustard, lemon juice, and pepper in a bowl until smooth. Add mayonnaise mixture to salmon mixture and gently stir until well combined.
3. 3 Cover and chill 3 hours. Serve with toasted baguette slices or crackers.

By kimnantes

Ingredients

• ✓ parsley
• butter
• olive oil
• white pepper
• paprika
• cayenne pepper
• shallot
• cannellini bean
• tomato paste
• sherry
• soy sauce
• butter
• salt
• paprika

Instructions

1. 1 Lightly grease a serving bowl with butter.
2. 2 Pour olive oil into a skillet; add white pepper, smoked paprika, and cayenne pepper. Place the skillet over medium heat and warm the spices until fragrant, 2 to 3 minutes.
3. 3 Stir shallot into the warm oil and spices; cook and stir until the shallot begins to change color, 3 to 5 minutes.
4. 4 Stir cannellini beans and tomato paste into the shallot and spice mixture. Cook and stir while mashing the beans thoroughly, about 5 minutes.
5. 5 Stir sherry and soy sauce through the mashed bean mixture; cook until the liquid evaporates, 1 to 2 minutes.
6. 6 Remove the skillet from heat. Stir melted butter through the bean mixture; season with salt. Pack the bean mixture into the prepared bowl.
7. 7 Chill in refrigerator at least 1 hour; garnish with parsley and paprika to serve.

By LoveNRoquette

Ingredients

• ✓ parsley
• thyme
• orange zest
• salt
• cayenne pepper
• dijon mustard
• chive
• brandy
• butter
• duck
• bay leaf
• ginger
• orange zest
• thyme
• garlic
• thyme
• black pepper
• kosher salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a 9x13-baking dish with two pieces of aluminum foil.
2. 2 Make the spice rub: Stir kosher salt, pepper, and thyme together in a small bowl. Make the seasoning mix: Mix garlic, thyme sprigs, garlic, ginger, and bay leaves together in another bowl.
3. 3 Season duck all over, both inside and out, with about 2/3 of the spice rub. Fill the cavity with all of the seasoning mix. Place duck, breast-side up, into the prepared baking dish and season with remaining spice rub. Wrap duck tightly in aluminum foil.
4. 4 Roast in the preheated oven until meat pulls away from the bones, 5 to 6 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool duck with its accumulated juices, wrapped in aluminum foil, to room temperature, about 1 hour. Chill in the refrigerator for 12 hours.
5. 5 Pick meat from the bones and place into a bowl.
6. 6 Spoon all accumulated juices in the foil into a saucepan and set over medium-high heat. Cook until hot throughout, about 5 minutes. Strain juices through a fine-mesh strainer into a bowl. Let fat and stock separate, then transfer fat from the top to another bowl.
7. 7 Mash duck meat, 3 tablespoons duck fat, 2 tablespoons duck stock, butter, brandy, parsley, chives, Dijon mustard, cayenne pepper, salt, and black pepper together in a bowl with a wooden spoon. Transfer to to a sealable container, press down, and drizzle a little duck fat over the top. Sprinkle thyme leaves, more black pepper, and orange zest over the top. Seal the container and refrigerate for the flavors to blend, 1 to 3 days.

By John Mitzewich

Ingredients

• ✓ parsley
• bacon
• pistachio
• cherry
• egg
• bread crumb
• heavy cream
• pink curing salt
• black pepper
• garlic
• kosher salt
• cognac
• shallot
• onion
• chicken liver
• bacon
• duck leg meat
• pork shoulder
• cayenne pepper
• ginger
• nutmeg
• clove

Instructions

1. 1 Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.
2. 2 Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.
3. 3 Whisk cream, bread crumbs, and eggs together in a bowl.
4. 4 Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.
5. 5 Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture; fold gently until just combined.
6. 6 Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.
7. 7 Fill pan to the top with the ground pork mixture; smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan; wrap tightly with heavy duty aluminum foil.
8. 8 Preheat oven to 350 degrees F (175 degrees C).
9. 9 Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.
10. 10 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.
11. 11 Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.
12. 12 Refrigerate at least 8 hours to chill and compress the pate.
13. 13 To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish; chill again before slicing.

By John Mitzewich

Ingredients

• ✓ parsley
• white truffle oil
• parmesan cheese
• popcorn
• salt

Instructions

1. 1 Mix the truffle oil, parsley, and Parmesan cheese in a heat-safe bowl.
2. 2 Place unopened package of popcorn into center of microwave oven; cook on High power until the bag fills with popped corn and the pops occur about 2 seconds apart (1 1/2 to 4 minutes, depending on oven's power). Open hot bag carefully and pour into bowl. Toss with truffle oil mixture; season to taste with sea salt.

By Holly

Ingredients

• ✓ parsley
• almond
• chive
• cherry
• goat cheese

Instructions

1. 1 Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
2. 2 Pour nut mixture onto a flat work surface and spread into a thin layer.
3. 3 Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

By Ann

Ingredients

• ✓ parsley
• sour cream
• mayonnaise
• garlic powder
• red pepper

Instructions

1. 1 In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.

By J

Ingredients

• ✓ parsley
• self-rising flour
• plain greek yogurt
• butter
• garlic
• salt

Instructions

1. 1 Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine melted butter, garlic, parsley, and salt in a small bowl.
4. 4 Cut the dough into 8 pieces, roughly 2 ounces each. Roll each segment into an even 12-inch log. Shape the logs into knots by forming a cross, wrapping the top piece around the bottom piece, then connecting the two ends. Press together tightly to seal.
5. 5 Move the knots to the prepared baking sheet and brush with garlic butter.
6. 6 Bake in the preheated oven until lightly browned, 15 to 20 minutes. Brush with remaining garlic butter, garnish with more parsley, and serve warm.

By Annie Campbell

Ingredients

• ✓ parsley
• olive oil
• garlic
• red pepper flakes
• oregano
• salt
• black pepper

Instructions

1. 1 Stir olive oil, garlic, red pepper flakes, parsley, oregano, kosher salt, and black pepper together in a small bowl; marinate at room temperature for 30 minutes.

By nairie

Ingredients

• ✓ parsley
• mayonnaise
• sour cream
• beau monde seasoning
• dill weed
• onion

Instructions

1. 1 Mix together mayonnaise, sour cream, Beau Monde seasoning, dill, parsley, and minced onion. Blend well. Refrigerate for 4 hours before serving.

By Cindy Trahin

Ingredients

• ✓ parsley
• sour cream
• mayonnaise
• dill weed
• onion
• beau monde seasoning

Instructions

1. 1 Stir the sour cream, mayonnaise, dill, onion, parsley, and Beau Monde ™ seasoning in a bowl. Cover and refrigerate 4 hours or overnight.

By Bethany Bambenek

Ingredients

• ✓ parsley
• garlic
• kosher salt
• walnut
• lemon juice
• olive oil
• water

Instructions

1. 1 Place garlic and salt in a mortar; smash and mash with the pestle until it becomes a paste, 5 to 8 minutes. Add walnuts; mash walnuts into a paste until you reach your desired texture (coarse or smoother), another 5 to 8 minutes. Add parsley and mash to break up and blend with the walnut/garlic mixture, about 4 minutes. Add lemon juice and olive oil; stir, mash, and emulsify liquids into the mixture until it becomes very thick and well blended, 8 to 10 minutes. Taste and adjust seasonings. If mixture seems too thick, whisk in a tablespoon of water, or as needed.
2. 2 Spread on bread, use on pizza or pasta, or on roasted chicken. The taste is just like garlic butter, so use it as such.

By John Mitzewich

Ingredients

• ✓ parsley
• bacon
• sour cream
• mayonnaise
• horseradish
• lemon

Instructions

1. 1 Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. 2 In a large bowl, combine sour cream, mayonnaise, horseradish, and lemon juice. Stir well. Stir in bacon; cover and refrigerate for 1 hour. Stir and top with parsley before serving.

By Anonymous

Ingredients

• ✓ parsley
• sour cream
• mayonnaise
• monosodium glutamate
• seasoning salt
• dill weed

Instructions

1. 1 In a medium bowl, combine sour cream, mayonnaise, monosodium glutamate, seasoning salt, parsley and dill. Cover and refrigerate overnight.

By Sue Hogan

Ingredients

• ✓ parsley
• self-rising flour
• whole milk greek yogurt
• butter
• parmesan cheese
• garlic salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix flour and yogurt together in a medium bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
3. 3 Divide dough into 8 equal portions. Roll into breadsticks approximately 6 inches long and place on the prepared baking sheet, slightly flattening them down. Brush with 1 tablespoon of the melted butter.
4. 4 Combine remaining melted butter with Parmesan cheese and garlic salt. Keep warm and set aside.
5. 5 Bake breadsticks in the preheated oven until lightly browned, 18 to 20 minutes. Immediately upon removing from oven, brush with garlic-Parmesan mixture and serve.

By France Cevallos

Ingredients

• ✓ parsley
• salmon
• cream cheese
• liquid smoke
• green onion
• horseradish

Instructions

1. 1 Drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. In another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. Gently mix with the flaked salmon, and refrigerate at least 2 hours. If desired, form the spread into a ball, and roll in chopped parsley.

By Sue Cowen

Ingredients

• ✓ parsley
• cherry tomato
• salad dressing
• bacon bits
• green onion
• parmesan cheese

Instructions

1. 1 Cut off the top 1/4 of each tomato and a very small slice off of the bottoms, if needed, to sit upright. Scoop out pulp using a baby spoon or grapefruit spoon. Place tomatoes cut-side down on paper towels to drain.
2. 2 Combine salad dressing, bacon bits, green onions, Parmesan cheese, and parsley in a bowl. Spoon evenly into tomatoes. Cover and chill in a refrigerator until ready to serve.

By mamaG

Ingredients

• ✓ parsley
• anchovy fillet
• garlic
• tomato paste
• white vinegar
• olive oil

Instructions

1. 1 In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.

By Iron Chef Suzi-Q

Ingredients

• ✓ parsley
• onion
• garlic
• tomato
• cilantro
• cumin
• oregano

Instructions

1. 1 Combine onion and garlic in a food processor; process until finely chopped.
2. 2 Pour tomatoes into a bowl. Stir in chopped onion and garlic. Add cilantro, cumin, oregano, and parsley.

By PastryLover

Ingredients

• ✓ parsley
• mayonnaise
• sour cream
• black olive
• dill weed
• onion
• seasoned salt

Instructions

1. 1 Mix mayonnaise, sour cream, olives, parsley, dill, minced onion, and seasoned salt together in a bowl; cover with plastic wrap and refrigerate 4 hours to overnight.

By Brenda

Ingredients

• ✓ parsley
• parmesan cheese
• cream cheese
• goat cheese
• lemon zest
• tarragon
• black pepper
• artichoke heart

Instructions

1. 1 In a bowl, mix together the Parmesan cheese and parsley. Set aside.
2. 2 In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
3. 3 Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.

By Kimber

Ingredients

• ✓ parsley
• cream cheese
• bacon
• parmesan cheese
• onion
• milk
• crescent dinner roll

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, bacon, Parmesan cheese, onion, parsley, and milk together in a bowl.
3. 3 Separate each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture; roll up, starting at short side of triangle. Place, point-side down, on baking sheet.
4. 4 Bake in the preheated oven for 12 to 15 minutes or until golden brown. Serve warm.

By Philadelphia

Ingredients

• ✓ parsley
• clam
• soda cracker
• garlic powder
• butter
• lemon
• hot pepper sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a saucepan of water to a boil. Cook clams in the boiling water until all shells are open, about 5 minutes.
3. 3 While the clams are cooking, combine crushed crackers, garlic powder, and parsley in a large resealable bag. Seal the bag and crush the mixture until finely ground and well combined.
4. 4 Melt butter in a skillet over medium heat. Add cracker crumb mixture and cook, stirring constantly, until golden brown.
5. 5 Drain clams. Remove and discard the empty half shell from each clam. Transfer full halves to a baking sheet; spoon crumb mixtureinto each shell.
6. 6 Bake in the preheated oven until topping is browned and crispy, 10 to 15 minutes.
7. 7 Serve clams with lemon juice and hot pepper sauce.

By McGee4782

Ingredients

• ✓ parsley
• butter
• garlic powder
• bread
• mozzarella cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a small saucepan over medium heat; stir in garlic powder and dried parsley.
4. 4 Place bread slices on a medium baking sheet. Using a basting brush, brush bread generously with melted butter mixture.
5. 5 Bake in the preheated oven until lightly toasted, about 10 minutes.
6. 6 Sprinkle bread with mozzarella cheese and any remaining butter mixture. Continue baking until cheese is melted and bread is lightly browned, about 5 minutes.

By Noelle C

Ingredients

• ✓ parsley
• cream cheese
• onion
• horseradish
• salt
• lemon juice
• salmon

Instructions

1. 1 In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

By KLEVANG

Ingredients

• ✓ parsley
• cream cheese
• mayonnaise
• sour cream
• garlic
• asiago cheese
• spinach

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine the cream cheese, mayonnaise, sour cream, and garlic in a mixing bowl. Add the Asiago cheese and parsley; mix well. Press as much moisture out of the spinach as you can; stir into the mixture. Spread into the bottom of an 8 1/2 x 10 baking dish.
3. 3 Bake in the preheated oven until the middle is bubbling and the edges are golden brown, 20 to 25 minutes.

By A Lawlor