Type what you have

Ingredients

• ✓ parsley
• shrimp
• onion
• white wine
• tomato
• garlic powder
• olive oil
• feta cheese
• salt
• pepper

Instructions

1. 1 Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
2. 2 Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
3. 3 While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
4. 4 When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

By MURDERSHEWROTE

Ingredients

• ✓ parsley
• chickpea
• roasted red pepper
• lemon juice
• tahini
• garlic
• cumin
• cayenne pepper
• salt

Instructions

1. 1 In an electric blender or food processor, purée garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Use long pulses to process until mixture is fairly smooth and slightly fluffy, scraping down the sides in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour or up to 3 days.
2. 2 Return to room temperature and sprinkle with chopped parsley before serving.

By MARBALET

Ingredients

• ✓ parsley
• tomato
• zucchini
• green onion
• kosher salt
• sugar
• black pepper
• oregano
• cayenne pepper
• mint
• basil
• feta cheese
• all-purpose flour
• baking powder
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together tomatoes, zucchini, green onions, kosher salt, sugar, black pepper, oregano, and cayenne in a bowl to combine. Let sit for 15 minutes for the sugar and salt to draw out liquids from the vegetables.
3. 3 Stir the tomato mixture; add parsley, mint, and basil. Crumble in feta cheese. Add flour and baking powder; mix with a spoon until combined. Batter should be relatively loose but will hold its shape on a spoon. If too loose, add more flour; if too dry, add some water until desired consistency is reached. Wrap the bowl in plastic wrap and let chill in the refrigerator for at least 30 minutes.
4. 4 Heat 1 inch of vegetable oil in a frying pan over medium-high heat to 350 degrees F (175 degrees C), or use a deep fryer.
5. 5 Place heaping tablespoonfuls of batter in the hot oil; reduce heat to medium. Fry until golden brown and cooked through, 2 to 3 minutes per side.
6. 6 Flip once more and fry for an additional 30 seconds, if desired.
7. 7 Serve warm or at room temperature.

By John Mitzewich

Ingredients

• ✓ parsley
• kalamata olive
• pepperoncini pepper
• romaine lettuce
• feta cheese
• rotisserie chicken
• pita chip
• garlic powder
• dill
• greek yogurt
• black pepper
• oregano
• red wine vinegar
• lemon juice
• red onion
• cucumber
• tomato
• paprika
• kosher salt
• olive oil
• chickpea

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom

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
• 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
• 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

Ingredients

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

Instructions

1. 1 In a medium bowl, mix together salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and pecans if desired. Refrigerate until serving. Serve with assorted crackers.

By JUSTJEN33

Ingredients

• ✓ parsley
• bacon
• mayonnaise
• green onion
• cherry tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
2. 2 In a bowl, stir together mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
3. 3 Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

By CATMANIACS

Ingredients

• ✓ parsley
• asparagus
• cream cheese
• horseradish
• chive
• roast beef
• chive

Instructions

1. 1 Bring a pot of water to a boil. Drop asparagus into boiling water and cook for 2 minutes; drain. Immediately plunge asparagus into a bowl of iced water.
2. 2 Mix cream cheese, horseradish, parsley, and chopped chives in a bowl. Lay thinly sliced beef onto a large sheet of waxed paper. Spread cream cheese mixture over each roast beef slice. Place one asparagus spear onto each slice so the tip overlaps an edge. Roll beef slice around the the asparagus. Secure by tying a chive around the wrapped asparagus.
3. 3 Arrange rolls on a plate and cover with plastic wrap; refrigerate at least 30 minutes.

By BurntMuffin