Type what you have

Ingredients

• ✓ parsley
• butter
• egg
• garlic salt
• bread dough

Instructions

1. 1 In a bowl, combine cooled butter, egg, garlic salt and dried parsley. Pull off walnut size pieces of dough. Dip the bread pieces in the butter mixture and place in a lightly greased Bundt cake pan. When all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough.
2. 2 Cover pan and put in a warm place until bread pieces have doubled in size. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 Bake in preheated oven for 30 to 45 minutes, until browned. Serve warm.

By Christine Lange

Ingredients

• ✓ parsley
• zucchini
• pizza sauce
• pepperoni
• mozzarella cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread zucchini slices in 1 layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until zucchini is tender, about 15 minutes.
4. 4 Spoon pizza sauce over each zucchini slice and top with pepperoni and mozzarella cheese. Sprinkle herbs over each.
5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes more.

By Sara Bellum

Ingredients

• ✓ parsley
• orange juice
• honey
• olive oil
• white wine vinegar
• orange peel
• salt
• cayenne pepper

Instructions

1. 1 Combine parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate mixture 4 hours for the best flavor. Shake gently just before serving.

By LaurasFaves

Ingredients

• ✓ parsley
• water
• margarine
• milk
• egg
• salt
• nutmeg
• sage
• celery seed
• bread flour
• white sugar
• active dry yeast

Instructions

1. 1 Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select Start.

By CAROLMAROL68

Ingredients

• ✓ parsley
• olive oil
• onion
• red bell pepper
• corn kernel
• zucchini
• chicken
• colby monterey jack cheese
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes. Remove skillet from heat.
2. 2 Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper. Transfer the vegetables to a serving dish and top with remaining cheese.

By Firebal

Ingredients

• ✓ parsley
• sun-dried tomato
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• rosemary
• cheddar cheese
• green onion
• egg
• buttermilk
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
2. 2 Whisk together the oil, egg, and buttermilk in a small bowl.
3. 3 In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
4. 4 Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

By Shelley Ross

Ingredients

• ✓ parsley
• ✓ parsley
• paprika
• creole seasoning
• chile-garlic sauce
• mayonnaise
• vegetable oil
• cracker
• crabmeat
• egg
• thyme
• oregano
• dill weed
• black pepper
• basil
• creole seasoning
• garlic
• carrot
• green onion
• red bell pepper
• celery
• onion
• butter

Instructions

1. 1 Melt butter in a large, heavy skillet over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in the celery, bell pepper, green onion, carrot, and garlic. Continue to cook and stir until vegetables are tender, about 10 minutes more.
3. 3 Season with 1 tablespoon parsley flakes, 2 teaspoons Creole seasoning, basil, pepper, dill weed, oregano, and thyme. Cook and stir until fragrant, 5 minutes more.
4. 4 Transfer cooked vegetables to a large bowl; allow to cool for about 10 minutes. Set skillet aside for later use.
5. 5 Stir the beaten eggs into the vegetables. Mix in the crabmeat and cracker crumbs with your hands, making sure not to break up the chunks of crab too much.
6. 6 Shape the crab mixture into 12 small cakes.
7. 7 Heat vegetable oil in the skillet over medium high heat.
8. 8 Pan-fry the crab cakes in batches until golden brown on each side, about 3 minutes.
9. 9 To make dipping sauce: Whisk together the mayonnaise, chile-garlic sauce, 2 teaspoon Creole seasoning, 2 teaspoon parsley flakes, and paprika.

By Tracy

Ingredients

• ✓ parsley
• onion
• ground lamb
• allspice
• lemon zest
• salt
• butter
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top.
3. 3 Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.

By CZ24

Ingredients

• ✓ parsley
• yogurt
• garlic
• salt
• dill
• cream cheese
• mint leaf

Instructions

1. 1 Line a colander with two layers of cheesecloth and place over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain 8 hours or overnight.
2. 2 Scoop the drained yogurt into a mixing bowl. Mash the garlic cloves with the salt into a fine paste; mix into the yogurt. Stir the dill, parsley, and cream cheese into the yogurt and garlic mixture. Spread onto a dish and garnish with the mint leaves to serve.

By Shell Nik

Ingredients

• ✓ parsley
• vegetable oil
• onion
• rice
• almond
• water
• beef bouillon

Instructions

1. 1 Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.

By DHANO923

Ingredients

• ✓ parsley
• basmati rice
• water
• salt
• olive oil
• fideo noodle
• water

Instructions

1. 1 Bring the basmati rice, 2 cups of water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes.
3. 3 Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.

By Xfactor_MR

Ingredients

• ✓ parsley
• vegetable oil
• round steak
• onion
• salt
• black pepper
• bread dough
• butter

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Heat oil in a large skillet over medium heat. Add steak pieces, onions, parsley, salt, and pepper and cook until steak is browned on all sides, about 5 minutes. Remove from the heat.
3. 3 Pat bread dough on a lightly floured surface into 4- to 5-inch rounds. Place about 2 tablespoons meat mixture on each dough round. Fold dough over the mixture to make a triangle. Pinch the edges of the dough together but make sure to leave the very center of the meat pie unsealed so steam can escape while cooking. Set on the prepared baking sheet. Repeat with remaining dough and meat mixture and cover with a clean kitchen towel. Let rise for 10 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake fatayer in the preheated oven until lightly browned, about 25 minutes.

By Russ Neimy

Ingredients

• ✓ parsley
• ground beef
• onion
• cayenne pepper
• allspice
• salt
• black pepper
• skewer

Instructions

1. 1 Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
2. 2 In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
3. 3 Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

By Lebanese Cuisine

Ingredients

• ✓ parsley
• fava bean
• onion
• tomato
• lemon
• olive oil
• salt
• garlic

Instructions

1. 1 Mash fava beans in a bowl using the back of a spoon or pestle. Add onion, tomato, lemon juice, parsley, olive oil, salt, and garlic; mix well.

By Marianne

Ingredients

• ✓ parsley
• leek
• olive oil
• egg
• baking powder
• fenugreek
• kosher salt
• turmeric
• cilantro
• dill

Instructions

1. 1 Slice leek in half lengthwise, then slice thinly crosswise.
2. 2 Heat 1 tablespoon olive oil in a 10-inch, nonstick, broiler-safe skillet over medium heat. Add leek and cook, stirring occasionally, until softened and cooked through, 8 to 10 minutes. Remove from heat.
3. 3 Preheat the oven's broiler with the rack in the upper third position.
4. 4 Whisk eggs in a large bowl. Add baking powder, fenugreek, salt, and turmeric; whisk until thoroughly combined. Fold in parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.
5. 5 Heat remaining 2 tablespoons olive oil in the same skillet over medium heat. Add herb mixture and distribute evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.
6. 6 Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.

By Ali Ramee

Ingredients

• ✓ parsley
• egg
• mozzarella cheese
• garlic powder
• onion powder
• salt
• black pepper
• puff pastry
• water
• sesame seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Beat 1 egg in a medium bowl and mix in cheese. Season with parsley, garlic powder, onion powder, salt, and pepper. Set aside.
3. 3 Cut each puff pastry sheet into 6 equal squares on a lightly floured surface for a total of 12 squares.
4. 4 Beat remaining egg with water in a small bowl. Brush edges of each pastry square lightly with egg wash. Place a heaping tablespoon cheese mixture in the center of each square. Fold pastry over filling and seal edges with a fork. Transfer to the prepared baking sheet, brush tops with remaining egg wash, and sprinkle with sesame seeds.
5. 5 Bake in the preheated oven until golden brown, about 30 minutes.

By GCBENEZRA

Ingredients

• ✓ parsley
• buckwheat groat
• olive oil
• onion
• garlic
• cucumber
• mint
• lemon
• mixed herbs

Instructions

1. 1 Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
2. 2 Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
3. 3 Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

By Cassie

Ingredients

• ✓ parsley
• tomato
• cucumber
• red onion
• sumac
• salt
• arugula
• lemon juice
• olive oil

Instructions

1. 1 Cut tomatoes lengthwise into quarters and gently give them a squeeze to remove some of the seeds and excess liquid. Slice the tomatoes thinly and place into a large bowl.
2. 2 Cut cucumber into 1/4-inch pieces and add to the bowl. Cut onion into 1/4-inch slivers and add to the bowl with parsley. Sprinkle with sumac and salt and toss to coat. Let sit for at least 15 minutes for flavors to meld, the longer the better.
3. 3 Add arugula to the bowl and drizzle with lemon juice and olive oil. Toss to coat and adjust salt if needed. Serve immediately.

By France Cevallos

Ingredients

• ✓ parsley
• olive oil
• lemon juice
• salt
• pepper
• red potato
• garlic
• butter
• dukkah

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk olive oil, lemon juice, 1/4 teaspoon salt, and black pepper together in a small bowl.
3. 3 Place potatoes and garlic cloves in an 11x13-inch baking dish; drizzle with olive oil mixture and toss to coat.
4. 4 Bake in the preheated oven for 40 minutes, stirring every 10 to 15 minutes.
5. 5 Combine butter and dukkah in a small bowl; brush on potatoes. Continue baking until potatoes are soft and golden, 10 to 15 minutes more. Season with salt; garnish with parsley.

By France Cevallos

Ingredients

• ✓ parsley
• chickpea
• tahini
• lemon juice
• salt
• garlic
• olive oil
• paprika

Instructions

1. 1 Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
2. 2 Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

By RC2STEP

Ingredients

• ✓ parsley
• bulgur
• water
• tomato
• onion
• mint
• lemon
• olive oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place bulgur in a small mixing bowl. Add boiling water, mix, and cover with a clean towel. Let stand for 1 hour. Drain any excess water.
3. 3 Combine tomatoes, onion, parsley, mint, lemon juice, olive oil, and salt. Add bulgur; mix well and serve.

By Nadine

Ingredients

• ✓ parsley
• eggplant
• tahini
• lemon juice
• garlic
• salt
• paprika
• cumin
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Poke holes into eggplant with a fork for steam to escape while grilling.
2. 2 Cook eggplant on the preheated grill until skins are charred, flipping occasionally, about 30 minutes. Transfer to a baking pan, cover, and steam for 10 minutes.
3. 3 Carefully remove and discard stems and skin. Transfer flesh to a colander; drain for 20 minutes. Press out any remaining moisture with paper towels.
4. 4 Place eggplant in the bowl of a food processor. Add tahini, lemon juice, garlic, salt, smoked paprika, and cumin; pulse until smooth. Add oil and parsley; pulse until incorporated.

By Soup Loving Nicole

Ingredients

• ✓ parsley
• eggplant
• garlic
• kosher salt
• lemon
• tahini
• olive oil
• greek yogurt
• cayenne pepper
• mint

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

Ingredients

• ✓ parsley
• chickpea
• tahini
• olive oil
• lemon juice
• water
• garlic
• cumin
• paprika

Instructions

1. 1 Place chickpeas, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.

By Reman9981

Ingredients

• ✓ parsley
• eggplant
• tahini
• lemon juice
• za'atar seasoning
• red pepper
• salt
• paprika
• garlic
• olive oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Using a fork, poke holes in the eggplant so steam will be able to release during cooking.
2. 2 Place eggplant on the preheated grill. Grill until skins are charred, about 30 minutes, turning occasionally. Transfer to a baking pan, cover, and let steam for 10 minutes.
3. 3 Using your hands, carefully remove the stem and the skin; the skin should be split open and peel off easily. Discard the skin and place flesh in a colander; let drain for 20 minutes. Press out any remaining moisture with paper towels.
4. 4 Place eggplant in a food processor. Add tahini, lemon juice, za'atar, crushed red pepper, salt, paprika, and garlic. Pulse until smooth. Add olive oil and parsley; pulse until oil is incorporated. Garnish with additional crushed red pepper flakes and parsley if desired.

By Soup Loving Nicole

Ingredients

• ✓ parsley
• fava bean
• red onion
• cilantro
• dill
• garlic
• coriander
• salt
• cumin
• sesame seed
• vegetable oil

Instructions

1. 1 Place fava beans into large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
2. 2 Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
3. 3 Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
4. 4 Shape fava bean mixture into about 50 balls. Roll balls in sesame seeds to coat.
5. 5 Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes per batch. Drain on paper towels.

By Gamila Salem

Ingredients

• ✓ parsley
• chickpea
• yellow onion
• garlic
• all-purpose flour
• lemon juice
• salt
• cumin
• coriander
• baking soda
• cayenne pepper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Ingredients

• ✓ parsley
• bulgur
• tomato
• cucumber
• green onion
• garlic
• mint
• salt
• lemon juice
• olive oil

Instructions

1. 1 Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
2. 2 In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.

By Katherine Denning

Ingredients

• ✓ parsley
• cucumber
• salt
• tomato
• sweet onion
• mint
• olive oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Place diced cucumber into a colander and sprinkle with 1 teaspoon salt; allow to drain for about 15 minutes.
2. 2 Toss drained cucumber with tomato, sweet onion, parsley, and mint. Drizzle salad with olive oil and fresh lemon juice; season with salt and black pepper. Serve immediately.

By mjkitty96

Ingredients

• ✓ parsley
• eggplant
• olive oil
• red bell pepper
• onion
• garlic
• tomato
• tomato sauce
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut eggplants in half lengthwise, then cut each half into thirds, making 12 eggplant spears. Place on a baking sheet; brush with 2 tablespoons olive oil.
3. 3 Cook in the preheated oven until fork-tender, 15 to 20 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a medium to large saucepan over medium heat. Add bell pepper, onion, and garlic: cook until onion becomes tender, 5 to 7 minutes. Stir in chopped tomatoes; cook until most of the liquid has evaporated, 2 to 3 minutes. Set aside to cool.
5. 5 Remove eggplants from the oven; cool slightly, 5 to 10 minutes. Transfer eggplants to a 9x13-inch baking dish.
6. 6 Slice each spear vertically using a knife and fork, being careful not to cut through the skin. Pry each pocket open; fill with 2 to 3 tablespoons tomato filling. Cover filled eggplant spears with tomato sauce.
7. 7 Bake in the preheated oven until bubbling, about 30 minutes. Season with salt and black pepper; garnish with parsley.

By Chef Joanna