Type what you have

Ingredients

• ✓ parsley
• bacon
• onion
• egg
• buttermilk baking mix
• american cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin pans.
2. 2 Cook bacon and onion together in a large skillet over medium heat until bacon is crisp and onion is tender, about 5 minutes. Drain on paper towels and set aside to cool slightly.
3. 3 Whisk eggs in a medium bowl. Stir in baking mix, parsley, cheese, bacon, and onion until evenly combined. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
4. 4 Bake in the preheated oven until the tops are lightly browned, about 10 to 15 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

By Jayne

Ingredients

• ✓ parsley
• margarine
• apple
• pear
• vegetable broth
• sage
• black pepper
• bay leaf
• ginger

Instructions

1. 1 Melt the margarine in a large saucepan over medium heat. Cook and stir the apples and pears in the melted margarine for about 5 minutes. Add the vegetable broth, sage, pepper, and bay leaf to the pan; bring to a boil. Reduce heat to low. Place a cover on the saucepan and allow the mixture to simmer until hot and the apples and pears are tender, about 20 minutes. Remove from heat and allow to cool for 5 minutes.
2. 2 Pour about 1/3 of the soup into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth; pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the saucepan. Return the pureed soup to the saucepan and warm over medium heat until completely reheated. Garnish with parsley to serve.

By wilsonbiggs

Ingredients

• ✓ parsley
• butter
• cauliflower
• salt
• butter
• all-purpose flour
• salt
• milk
• egg
• milk
• salt
• white pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Butter a 1 1/2-quart casserole dish.
3. 3 Place cauliflower in a saucepan and cover with water and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer until cauliflower is tender, 10 to 15 minutes; drain and transfer cauliflower to prepared casserole dish.
4. 4 Melt 2 tablespoons butter in a saucepan over medium heat. Whisk flour, 1/2 teaspoon salt, and parsley in the melted butter until smooth, 2 to 3 minutes.
5. 5 Slowing pour 1 cup milk into flour mixture. Cook and stir milk mixture until thickened, 3 to 5 minutes; pour over cauliflower.
6. 6 Whisk eggs, 1 cup milk, 1/2 teaspoon salt, and white pepper in a bowl; pour over cauliflower mixture.
7. 7 Bake in the preheated oven until the custard is set, 30 to 35 minutes. Serve hot.

By Julie Taylor

Ingredients

• ✓ parsley
• mango
• orange juice
• olive oil
• cucumber
• red bell pepper
• onion
• garlic
• jalapeno pepper
• lime juice
• basil
• cilantro
• salt
• black pepper

Instructions

1. 1 Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ parsley
• whole wheat pie crust
• chicken breast
• carrot
• green pea
• celery
• butter
• onion
• all-purpose flour
• salt
• black pepper
• celery seed
• chicken broth
• low-fat milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Press 1 pastry crust into a 9-inch pie plate; refrigerate along with second pastry crust.
2. 2 Combine chicken, carrots, green peas, and celery in a medium saucepan; cover with water. Boil until chicken is no longer pink in centers and vegetables are fork-tender, about 15 minutes. Remove from heat, drain, and set aside.
3. 3 Melt butter in a separate medium saucepan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir in flour, salt, black pepper, and celery seeds; slowly stir in chicken broth and milk. Simmer over medium-low heat until thick, about 5 minutes. Stir in parsley. Remove from heat and set aside.
4. 4 Transfer chicken mixture to crust in pie plate; pour broth mixture over top.
5. 5 Cover pie with remaining pastry crust. Seal edges and cut away excess dough. Make several small slits on top to allow steam to escape.
6. 6 Bake in the preheated oven until pie is golden brown and filling is bubbly, 30 to 35 minutes. Cool before serving for 10 minutes.

By MakeItHealthy

Ingredients

• ✓ parsley
• butter
• spinach
• olive oil
• onion
• all-purpose flour
• baking powder
• salt
• milk
• egg
• herbes de provence
• feta cheese
• mozzarella cheese
• pecorino romano cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Use about 1 tablespoon of the melted butter to grease a 7x11-inch baking dish.
2. 2 Heat olive oil in a non-stick skillet over medium heat. Add onions to the hot oil and cook, stirring frequently, until onions are soft and beginning to turn clear, 3 to 4 minutes. Remove skillet from heat and add spinach. Stir spinach into the onions, breaking up any large clumps.
3. 3 Stir together flour, baking powder, and salt in a large bowl.
4. 4 Combine milk and eggs in a small bowl, whisking until milk and eggs are fully incorporated. Drizzle in remaining melted butter, while continuing to stir. Add to flour mixture and stir until there are no lumps.
5. 5 Fold in spinach mixture, French herbs, feta cheese, and mozzarella. Do not over-mix. Pour into the prepared dish, using a spatula to smooth and level the surface. Sprinkle grated Pecorino Romano evenly over the top.
6. 6 Bake in the center of the preheated oven until the top is browned, 40 to 45 minutes. Test for doneness with a wooden pick inserted into the middle. The dish is done, if the pick comes out clean.
7. 7 Allow to cool for 10 to 15 minutes.
8. 8 Cut into 18 brownies and garnish with fresh parsley to serve.

By Bibi

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
• linguine
• butter
• garlic
• seasoned salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 10 to 11 minutes.
3. 3 Drain and transfer to a large bowl.
4. 4 Mix melted butter, garlic, and parsley together in a small bowl.
5. 5 Drizzle butter mixture over linguine. Add seasoned salt and toss to coat.

By Andrea Fahlor

Ingredients

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

Instructions

1. 1 Mix butter, Parmesan, parsley, and garlic powder together in a bowl until well combined.
2. 2 Arrange bread slices on a large baking sheet; spread with seasoned butter. Place the baking sheet in the freezer until bread is frozen solid, about 1 hour. Transfer bread to a resealable plastic freezer bag and store in the freezer until needed.

By cook205

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
• olive oil
• zucchini
• onion
• salad dressing

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add zucchini and onion; cook until tender. Stir in parsley and dressing; cook until heated through. Serve warm.

By MichelleB

Ingredients

• ✓ parsley
• potato
• garlic
• olive oil
• white wine vinegar

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2. 2 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
3. 3 Cover and refrigerate overnight.

By Maria

Ingredients

• ✓ parsley
• heavy cream
• white wine
• all-purpose flour
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream, wine, flour, parsley, and salt in a medium saucepan over medium-high heat; bring to a boil.
3. 3 Reduce heat to low and simmer until thickened.

By Sara

Ingredients

• ✓ parsley
• spaghetti
• olive oil
• chile pepper
• garlic

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
2. 2 Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ parsley
• olive oil
• red pepper flakes
• onion
• garlic
• oregano
• basil
• roma tomato

Instructions

1. 1 Heat olive oil in a saucepan over medium heat and sprinkle with red pepper flakes. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Season with oregano, basil, and parsley. Add Roma tomatoes, cover, and cook over medium-high heat for 3 to 5 minutes. Reduce heat to medium and continue to cook for 10 to 12 minutes.
2. 2 Reduce heat to low and cook until sauce has a thick consistency and the flavors are well blended, about 15 more minutes.

By Karla Harmer

Ingredients

• ✓ parsley
• tomato
• tomato sauce
• garlic powder
• sugar
• salt
• oregano
• basil
• black pepper

Instructions

1. 1 Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

By Soulfood

Ingredients

• ✓ parsley
• black pepper
• italian seasoning
• garlic powder
• red pepper flakes
• anise seed
• paprika
• onion
• salt
• ground pork

Instructions

1. 1 In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
2. 2 Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
3. 3 In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

By Lee

Ingredients

• ✓ parsley
• chicken breast
• egg
• bread crumb
• butter
• pasta sauce
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Press chicken breasts with the palm of your hand to flatten to an even thickness.
2. 2 Beat egg into a shallow bowl; place bread crumbs into a separate shallow bowl. Dip each chicken breast into beaten egg and press into bread crumbs to coat.
3. 3 Heat butter in a large skillet over medium heat and fry coated chicken breasts until golden brown, about 5 minutes per side.
4. 4 Pour pasta sauce over chicken, cover, and bring sauce to a boil. Reduce heat to low and simmer for 10 minutes. Sprinkle chicken with mozzarella cheese, Parmesan cheese, and parsley. Cover and simmer until cheeses melt, about 5 more minutes.

By Aleksa

Ingredients

• ✓ parsley
• cottage cheese
• evaporated milk
• parmesan cheese
• granulated garlic
• white pepper

Instructions

1. 1 Add cottage cheese and evaporated milk to the jar of a Vitamix blender (or other high-powered blender); blend on high until smooth, about 30 seconds.
2. 2 Pour cottage cheese mixture into a sauce pan over medium high heat. Stir in Parmesan cheese. garlic, and white pepper. Cook, stirring often, until sauce has thickened, 15 to 20 minutes; stir in parsley.

By thedailygourmet

Ingredients

• ✓ parsley
• pork shoulder
• fennel seed
• garlic powder
• red pepper flakes
• salt
• black pepper
• white wine
• hog casing

Instructions

1. 1 Combine pork, fennel seed, garlic powder, red pepper flakes, parsley, salt, and pepper in a meat grinder; grind through a coarse plate. Mix in white wine and grind again.
2. 2 Stuff mixture into rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate until flavors meld, 8 hours to overnight. Cook as desired, or portion sausages into 1-quart freezer bags and store in the freezer.

By Paul Nenni

Ingredients

• ✓ parsley
• butter
• garlic
• bread crumb
• parmesan cheese
• cheddar cheese
• oregano
• black pepper
• salt
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. 3 In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
4. 4 Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9x13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. 5 Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By BAYLOR66

Ingredients

• ✓ parsley
• tomato
• garlic
• basil
• cinnamon
• salt
• black pepper
• white sugar
• oregano
• olive oil

Instructions

1. 1 In a food processor, combine the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil and parsley. Blend without liquifying - should remain a little chunky.

By Christopher Robin Henry

Ingredients

• ✓ parsley
• chickpea flour
• salt
• water
• black pepper
• vegetable oil

Instructions

1. 1 Place chickpea flour and some salt in a large saucepan over low heat. Pour in water, a little at a time, while whisking to prevent lumps.
2. 2 Once mixture is smooth and creamy, increase to medium heat and bring to a boil. Reduce heat and simmer for 15 minutes, stirring continuously, until the mix starts separating from the sides of the pan.
3. 3 Add parsley and a bit of pepper. Adjust salt if needed.
4. 4 Pour chickpea mixture onto a greased baking sheet. Spread evenly to form a 1 1/2 inch thick layer. Refrigerate until mixture has hardened, at least 30 minutes.
5. 5 Slice chickpea mixture into 1 1/2- x 2-inch rectangles.
6. 6 Heat vegetable oil in a deep pot until 250 degrees F (120 degrees F). Drop a few rectangles at a time into the hot oil and deep fry until crispy, 3 to 4 minutes. Drain on paper towels and serve hot.

By Allrecipes Member

Ingredients

• ✓ parsley
• shrimp
• butter
• dijon mustard
• lemon juice
• garlic

Instructions

1. 1 Gather all ingredients.Preheat oven to 450 degrees F (230 degrees C)
2. 2 In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
3. 3 Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
4. 4 Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.

By Kimber

Ingredients

• ✓ parsley
• ground turkey
• bread crumb
• parmesan cheese
• egg
• kosher salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix turkey, bread crumbs, Parmesan cheese, egg, parsley, and salt together in a large bowl. Form meat mixture with wet hands into balls about 1 1/2 inches in diameter without handling or packing too hard.
3. 3 Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By debbie eckstein

Ingredients

• ✓ parsley
• spaghetti
• butter
• garlic
• pasta water
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 8 to 10 minutes.
2. 2 Meanwhile, melt butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
3. 3 Drain spaghetti, reserving 1/2 cup pasta water. Add pasta water and Parmesan cheese to the skillet with the garlic. Stir to combine. Add spaghetti and parsley. Toss to evenly distribute parsley amongst spaghetti and serve immediately.

By thedailygourmet

Ingredients

• ✓ parsley
• olive oil
• prosciutto
• sage
• sun-dried tomato
• onion
• pork tenderloin
• chicken broth
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat the oil in a skillet over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes, and onion 5 minutes, until onion is tender. Mix the pork strips into the skillet, and brown about 10 minutes, turning once.
2. 2 Stir the broth and heavy cream into the skillet, and season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 145 degrees F (63 degrees C) and sauce is thickened.

By ANNACOYNE

Ingredients

• ✓ parsley
• olive oil
• garlic
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Heat olive oil in small skillet over medium-low heat; cook and stir the garlic until fragrant, about 3 minutes.
2. 2 Toss hot cooked pasta (see Cook's Note) with olive oil and garlic mixture. Add the parsley, salt, and ground black pepper to taste. Serve with fresh-grated Parmesan cheese.

By George

Ingredients

• ✓ parsley
• garlic
• olive oil
• bread
• butter
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice the tops off of garlic heads, so the tip of each clove is exposed. Place garlic heads, cut-sides up, on a baking sheet; drizzle tops with olive oil.
3. 3 Bake in the preheated oven until garlic is soft, about 30 minutes.
4. 4 Set the oven to broil.
5. 5 Slice bread loaf in half horizontally; place cut-side up on a baking sheet.
6. 6 Squeeze garlic cloves from their skins into a medium bowl. Stir in butter, Parmesan cheese, and parsley until well blended. Spread onto the cut sides of bread.
7. 7 Broil bread until toasted, about 5 minutes.

By Dana

Ingredients

• ✓ parsley
• garlic
• celery leaf
• salt
• corn oil
• pea
• bay scallop
• shrimp

Instructions

1. 1 In a small bowl, stir together the garlic, parsley, celery leaves, salt, and corn oil; set aside. Bring a large pot of lightly salted water to a boil over high heat. Pour in the peas, and return to a boil. Stir in the scallops, and boil for 3 minutes, then add the shrimp and continue cooking for 1 1/2 minutes more. Drain well, then cool in the refrigerator for 30 minutes.
2. 2 Once the seafood has cooled, toss it with the garlic dressing until coated. Refrigerate overnight before serving.

By Lillian