Type what you have

Ingredients

• ✓ parsley
• butter
• garlic
• parmesan cheese
• black pepper
• baguette

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ parsley
• whole wheat bread
• pecorino romano cheese
• oregano
• basil
• garlic powder
• onion powder
• thyme
• kosher salt
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Layer bread slices in a single layer on ungreased baking sheets. Allow a bit of room between slices for warm air to circulate.
3. 3 Toast bread in the preheated oven, flipping until evenly dry, 30 to 45 minutes. Remove from the oven and cool completely, 15 to 20 minutes.
4. 4 Process bread in a food processor until fine. Add Pecorino Romano cheese, parsley, oregano, basil, garlic powder, onion powder, thyme, salt, and sugar and pulse until just combined.

By BabyDragonfly

Ingredients

• ✓ parsley
• self-rising flour
• plain greek yogurt
• granulated garlic
• italian seasoning
• salt
• butter
• olive oil
• garlic granule

Instructions

1. 1 Combine flour, yogurt, garlic granules, Italian seasoning, and salt in a bowl; mix to combine.
2. 2 Dust work surface with more flour. Transfer dough to work surface. Knead dough for 8 to 10 minutes with the palm of your hand. Add more flour (1 teaspoon at a time) as needed to keep dough from being too sticky.
3. 3 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat®).
4. 4 Shape dough into a rounded loaf. Using a bench scraper, cut off 8 wedges of dough. Roll each wedge of dough into a rope shape and tie into knots. Place knots onto the prepared baking sheet.
5. 5 Bake in the preheated oven until knots are lightly browned, 10 to 12 minutes.
6. 6 Meanwhile, combine melted butter, oil, garlic granules, and parsley for topping in a small glass bowl. Brush mixture over the warm knots.

By thedailygourmet

Ingredients

• ✓ parsley
• tomato juice
• water
• instant yeast
• vegetable oil
• honey
• green onion
• garlic
• carrot
• salt
• bread flour

Instructions

1. 1 Gather the ingredients.
2. 2 Heat tomato juice and water in a saucepan over low heat until warm to the touch; pour into a large warmed bowl. Add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy, about 10 minutes.
3. 3 Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface.
4. 4 Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size, about 1 hour. Grease two 9x5-inch loaf pans.
5. 5 Punch down dough and turn out onto a lightly floured surface; divide dough in half. Form two loaves and place in prepared loaf pans. Allow to rise until loaves have doubled in size, another 45 minutes.
6. 6 Preheat the oven to 400 degrees F (220 degrees C). Bakes loaves in the preheated oven until golden brown, about 30 minutes. Remove loaves from pans and transfer to a wire rack to cool.

By Jerry La Cross

Ingredients

• ✓ parsley
• water
• active dry yeast
• all-purpose flour
• salt
• olive
• herb
• garlic
• garlic powder
• olive oil
• salt

Instructions

1. 1 Combine water and yeast in a large bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder until incorporated. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover the bowl with plastic wrap and set in a warm spot to rise for 1 hour.
2. 2 Add 1 tablespoon olive oil to an 8-inch cast iron skillet and spread to coat the bottom and sides. Flour your hands. Remove plastic wrap from the bowl, transfer dough to the prepared skillet, and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Drizzle remaining 1 tablespoons olive oil on top of the loaf and sprinkle with salt and parsley. Score the top of loaf with a knife.
5. 5 Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes. Remove bread from the oven and turn on to a wire rack to cool before serving, about 20 minutes.

By Mitch Hendricks

Ingredients

• ✓ parsley
• water
• water
• olive oil
• bread flour
• sugar
• salt
• active dry yeast
• garlic
• olive oil
• parmesan cheese
• onion powder
• herbes de provence
• salt
• black pepper

Instructions

1. 1 Place 1 cup plus 3 tablespoons water, 1 tablespoon olive oil, bread flour, white sugar, 1 teaspoon salt, and active dry yeast, respectively, in the pan of a bread machine. Select pizza cycle; press Start.
2. 2 Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes.
3. 3 Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl.
4. 4 Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil.
5. 5 Deflate dough and turn out into the baking sheet. Stretch dough gently out to 1/2-inch thickness, using your fingers to make dimples that will hold the toppings.
6. 6 Pour garlic and oil mixture onto dough and spread it evenly over the dough and edges with your hands. Sprinkle Parmesan cheese mixture evenly on top. Sprinkle dough with salt and freshly ground black pepper.
7. 7 Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from the oven and transfer from the baking sheet to a rack. Let cool, 5 minutes. Cut into squares with a pizza cutter.

By Amy Beth McMaster

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

Ingredients

• ✓ parsley
• ground beef
• tomato paste
• green onion
• butter
• salt
• black pepper
• white rice
• cabbage
• green bell pepper
• eggplant
• zucchini

Instructions

1. 1 Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
2. 2 Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
3. 3 Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
4. 4 Meanwhile, hollow out bell peppers, eggplants, and zucchini.
5. 5 Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
6. 6 Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!

By danicaj1987