Type what you have

Ingredients

• ✓ parsley flakes
• green bean
• olive oil
• garlic
• sugar
• salt
• beef broth
• tomato

Instructions

1. 1 Stir green beans, olive oil, garlic, sugar, and salt in a large skillet. Place a cover on the skillet and cook over low heat until green beans are slightly tender, about 15 minutes.
2. 2 Pour beef broth over the green bean mixture; continue cooking uncovered about 5 minutes more.
3. 3 Increase heat to medium-high. Stir tomatoes and parsley through the green bean mixture; continue cooking until beans are cooked through and tender, about 5 minutes more.

By Laurie S

Ingredients

• ✓ parsley flakes
• shrimp
• olive oil
• paprika

Instructions

1. 1 Preheat an electric smoker to 250 degrees F (120 degrees C).
2. 2 Place shrimp in a bowl. Add oil, paprika, and parsley and stir gently to coat. Transfer to a 6x8-inch baking sheet.
3. 3 Smoke shrimp in the preheated smoker until they are bright pink on the outside and the meat is opaque, about 45 minutes.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• water
• oyster
• hot sauce
• butter

Instructions

1. 1 Pour water into a multifunctional pressure cooker (such as Instant Pot) and set the trivet inside. Place oysters on the trivet. Close and lock the lid. Select the Steam function according to the manufacturer's instructions; set the timer for 2 minutes. Allow 15 minutes for pressure to build.
2. 2 Meanwhile, stir hot sauce and parsley into melted butter until well combined.
3. 3 Release pressure using quick release according to manufacturer's directions, 3 to 5 minutes.
4. 4 Carefully open oysters using a spoon; set on a serving plate. Spoon butter over top.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• hummus
• milk
• ranch dressing mix
• salt

Instructions

1. 1 Whisk hummus, milk, ranch dressing mix, parsley flakes, and salt together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By reneeBcookin

Ingredients

• ✓ parsley flakes
• sour cream
• mayonnaise
• green onion
• dill weed
• seasoned salt

Instructions

1. 1 Stir sour cream, mayonnaise, parsley, green onion, dill, and seasoned salt together in a bowl until smooth.

By Kate

Ingredients

• ✓ parsley flakes
• nutritional yeast
• onion flake
• garlic flake
• celery seed
• dill weed

Instructions

1. 1 Blend yeast flakes, parsley, onion, garlic, celery seed, and dill together in a blender until mixture is a fine powder.

By Buckwheat Queen

Ingredients

• ✓ parsley flakes
• butter
• red onion
• lemon juice
• seafood seasoning
• garlic
• hot sauce

Instructions

1. 1 Melt butter in a small saucepan over medium-low heat. Add onion, lemon juice, seafood seasoning, garlic, hot sauce, and parsley flakes.
2. 2 Cook for 8 minutes. Remove from heat and serve.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• butter
• cornflake
• parmesan cheese
• seasoned salt
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place melted butter in a shallow dish. Mix crushed cornflakes, Parmesan cheese, parsley flakes, seasoned salt, salt, and pepper together in another shallow bowl.
3. 3 Dip chicken thighs in butter and then in cornflake mixture. Place in a baking dish.
4. 4 Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By VLM517

Ingredients

• ✓ parsley flakes
• butter
• onion
• salt
• cream cheese
• sour cream
• worcestershire sauce
• garlic powder

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), and select Saute function. Add butter, onion, and salt. Cook until onions are soft and caramelized, about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3. 3 Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes.
4. 4 Combine cream cheese, sour cream, Worcestershire sauce, parsley, and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• parmesan cheese
• basil
• chive
• marjoram
• paprika
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine Parmesan cheese, parsley flakes, basil, chives, marjoram, paprika, onion powder, garlic powder, salt, and pepper in a small bowl; stir to blend evenly. Store in an airtight container.

By Misti Jackson

Ingredients

• ✓ parsley flakes
• mayonnaise
• sour cream
• horseradish
• lemon juice
• mustard
• garlic
• salt
• black pepper

Instructions

1. 1 Whisk mayonnaise, sour cream, horseradish, lemon juice, mustard, garlic, salt, parsley, and pepper together in a bowl. Cover and refrigerate for at least 1 hour.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• mayonnaise
• dill pickle relish
• onion
• caper
• white sugar

Instructions

1. 1 Combine mayonnaise, 2 tablespoons relish, 1 tablespoon chopped onion, capers, parsley, and sugar in a blender until smooth.
2. 2 Transfer sauce to a bowl; stir in remaining 1 1/2 tablespoons relish and 1 tablespoon chopped onion. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

By duboo

Ingredients

• ✓ parsley flakes
• sesame seed
• celery seed
• italian seasoning
• poppy seed
• black pepper
• onion powder
• red pepper flake
• garlic powder
• paprika

Instructions

1. 1 Mix sesame seeds, celery seed, Italian seasoning, dried parsley, poppy seeds, ground black pepper, onion powder, red pepper flakes, garlic powder, and paprika together in a bowl until well combined. Store in an airtight container for up to 6 months.

By Christina

Ingredients

• ✓ parsley flakes
• onion
• honey mustard
• catfish fillet
• garlic salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top.
3. 3 Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.

By Jennifer Dugas Vitale

Ingredients

• ✓ parsley flakes
• oil
• ground beef
• egg white
• sun-dried tomato
• goat cheese
• salt
• steak seasoning
• liquid hickory smoke seasoning

Instructions

1. 1 Lightly oil a large skillet and put over low heat.
2. 2 Mix ground beef, egg whites, sun-dried tomatoes, goat cheese, sea salt, steak seasoning, and parsley in a large bowl. Shape into 5 hamburger patties.
3. 3 Put patties in the skillet and cook for 5 minutes. Flip and cook another 5 minutes. Increase heat to medium or medium-high, cover, and continue to cook, flipping occasionally, until burgers are cooked through and juicy, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top with liquid hickory smoke seasoning.

By C Biskit

Ingredients

• ✓ parsley flakes
• chicken
• cream of mushroom soup
• chicken broth
• green bell pepper
• celery
• salt
• black pepper
• processed cheese food
• spaghetti
• black olive

Instructions

1. 1 Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
5. 5 Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

By Richard

Ingredients

• ✓ parsley flakes
• onion flake
• beef bouillon granules
• onion powder
• celery seed
• paprika
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper together in a bowl. Use as a substitute for a 1-ounce envelope of dry onion soup mix.

By Faye Watkins

Ingredients

• ✓ parsley flakes
• butter
• all-purpose flour
• garlic salt
• half and half
• parmesan cheese
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a saucepan over medium heat. Whisk flour and garlic salt into butter until mixture is smooth. Slowly beat half and half into flour mixture until completely incorporated.
3. 3 Whisk Parmesan cheese, parsley, and garlic into sauce; bring to a simmer. Cook and stir until sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.

By distasi

Ingredients

• ✓ parsley flakes
• french fry
• cooking spray
• pizza sauce
• oregano
• mozzarella cheese
• pepperoni

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Spread fries onto a baking sheet and coat with cooking spray.
3. 3 Bake in the preheated oven until crispy, 35 to 40 minutes.
4. 4 Mix pizza sauce and oregano together in a bowl; pour over fries. Sprinkle mozzarella cheese over sauce mixture and top with pepperoni slices. Sprinkle parsley over sauce and pepperoni.
5. 5 Turn the oven to broil.
6. 6 Broil fries until cheese is browned and bubbling, 2 to 4 minutes.

By What's for dinner, mom?

Ingredients

• ✓ parsley flakes
• butter
• onion
• long grain white rice
• water
• saffron
• yellow food coloring

Instructions

1. 1 Heat the butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Pour in rice and stir to coat. Stir in water, parsley flakes, saffron, and 3 drops of yellow food coloring (optional). Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.

By LLADRACH

Ingredients

• ✓ parsley flakes
• cooking spray
• butter
• buttermilk biscuit dough
• cheddar cheese
• jalapeno pepper
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x5-inch loaf pan with cooking spray.
2. 2 Pour melted butter into a small bowl. Dip each piece of biscuit dough in melted butter to coat.
3. 3 Arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup Cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. Repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
4. 4 Mix remaining 1/4 cup Cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
5. 5 Bake in preheated oven until golden brown, 40 to 45 minutes. Cool bread in pan for 5 minutes before inverting onto a plate to serve.

By bfr610

Ingredients

• ✓ parsley flakes
• olive oil
• poultry seasoning
• salt
• paprika
• black pepper
• turkey leg

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk together olive oil, poultry seasoning, parsley, salt, paprika, and pepper in a small bowl until evenly combined.
3. 3 Brush 1/2 of oil mixture on all the sides of the turkey legs and place into the air fryer basket.
4. 4 Cook for 25 minutes. Brush the tops of the turkey legs with some of the oil mixture. Flip turkey legs over and brush with remaining oil mixture. Cook until turkey is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• balsamic vinegar
• water
• onion
• red pepper flakes
• garlic
• salt
• black pepper
• paprika
• rosemary
• chili powder
• oregano
• chicken breast

Instructions

1. 1 Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking sheet.
3. 3 Bake in the preheated oven until the chicken breasts are golden brown and no longer pink in the center, 30 to 40 minutes. An instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

By RUpchurch

Ingredients

• ✓ parsley flakes
• cooking spray
• chicken breast
• ranch dressing
• panko bread crumb
• parmesan cheese
• garlic powder

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
2. 2 Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
3. 3 Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

By Samantha

Ingredients

• ✓ parsley flakes
• cooking spray
• tilapia
• lemon juice
• butter
• garlic
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with nonstick cooking spray.
2. 2 Rinse tilapia fillets under cool water, and pat dry with paper towels.
3. 3 Place fillets in the prepared baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
4. 4 Bake in the preheated oven until fish is white and flakes when pulled apart with a fork, about 30 minutes.

By Eireann

Ingredients

• ✓ parsley flakes
• water
• kosher salt
• white sugar
• chicken breast
• parmesan cheese
• bread crumb
• salt
• black pepper
• olive oil
• garlic
• margarine
• lemon juice
• cheese blend

Instructions

1. 1 Stir water, kosher salt, and sugar together until the salt and sugar dissolve completely into a brine.
2. 2 Put chicken breasts in a large resealable plastic bag; pour brine into the bag with the chicken. Squeeze air from the bag and seal. Refrigerate for 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking dish.
4. 4 Mix Parmesan cheese, bread crumbs, parsley, salt, and black pepper together in a bowl; spread about 1/3 of the mixture into the bottom of the prepared baking dish.
5. 5 Remove chicken from the brine, shake off excess liquid, and pat dry. Discard remaining brine.
6. 6 Coat chicken with olive oil. Arrange chicken atop the Parmesan cheese layer in the baking dish. Sprinkle remaining Parmesan cheese mixture over the chicken.
7. 7 Mix garlic, margarine, and lemon juice together in a small bowl; drizzle over chicken.
8. 8 Cook chicken breasts until no longer pink in the center and the juices run clear, 25-30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
9. 9 Switch oven to broil. Sprinkle cheese over the chicken breasts.
10. 10 Heat oven's broiler. Cook chicken under the broiler until the cheese is melted and golden brown, about 5 minutes more.

By Candy Kay

Ingredients

• ✓ parsley flakes
• egg noodle
• butter
• onion
• celery
• carrot
• garlic
• flour
• chicken broth
• chicken breast
• hot pepper sauce
• half and half
• blue cheese
• crouton

Instructions

1. 1 Cook egg noodles as directed on package, drain.
2. 2 Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
3. 3 Pour in Swanson® Chicken Broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.
4. 4 Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.

By Campbell's Kitchen

Ingredients

• ✓ parsley flakes
• water
• apple cider vinegar
• white wine
• salt
• black pepper
• onion powder
• garlic powder
• rabbit
• salt
• black pepper
• paprika
• onion powder
• garlic powder
• oregano

Instructions

1. 1 Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.
2. 2 Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.
3. 3 Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.
4. 4 Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.
5. 5 Preheat an electric smoker to 250 degrees F (120 degrees C).
6. 6 Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• eggplant
• garlic
• tahini sauce
• lemon
• red pepper flakes
• salt
• olive oil

Instructions

1. 1 Gather the ingredients. Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut a shallow slit along the side of the eggplant and place into a baking dish.
3. 3 Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.
4. 4 Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined.
5. 5 Drizzle olive oil over top and garnish with parsley.

By IMANKAY

Ingredients

• ✓ parsley flakes
• butter
• seafood seasoning
• lobster tail
• bamboo skewer
• olive oil
• salt
• black pepper
• lemon wedge

Instructions

1. 1 Whisk melted butter, parsley, and seafood seasoning together in a bowl. Refrigerate until ready to use.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
3. 3 Using kitchen shears, cut the top portion of each lobster shell lengthwise down the middle. Crack shells open to expose meat. Separate meat from sides of shell. Insert a skewer in each tail lengthwise (this will prevent curling as it is grilled). Brush 1/2 teaspoon of olive oil on the exposed meat of each tail. Season with salt and pepper.
4. 4 Place tails on the grill grate, flesh-side down, and grill for 6 minutes. Using tongs, flip tails, and spoon reserved seasoned butter over the top. Grill for 4 minutes more. Serve with lemon wedges.

By Soup Loving Nicole