Type what you have

Ingredients

• ✓ parsley flakes
• bacon
• onion
• garlic
• cumin
• oregano
• black pepper
• cream cheese
• sour cream
• pizza dough
• mozzarella cheese
• cheddar cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
3. 3 Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
4. 4 Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
5. 5 Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.

By What's for dinner, mom?

Ingredients

• ✓ parsley flakes
• farfalle pasta
• heavy cream
• asiago cheese
• chicken bouillon
• cornstarch
• water
• vegetable oil
• chicken breast
• butter
• prosciutto
• mushroom
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 Heat 2 cups cream in a medium saucepan to a simmer, stirring often. Whisk in Asiago cheese and bouillon until well blended and bouillon has completely dissolved. Dissolve cornstarch in 2 tablespoons water; whisk into cream sauce. Cook and stir 2 minutes more. Remove pan from heat; set sauce aside.
3. 3 Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in centers and juices run clear, reducing heat if necessary. Transfer chicken to a plate; set aside.
4. 4 Melt butter in the same skillet over medium-high heat. Stir in prosciutto, mushrooms, and garlic; cook until mushrooms are tender, about 3 minutes. Add chicken, reduce heat, and continue cooking until chicken is heated through.
5. 5 Return sauce to the heat; stir in remaining ¼ cup cream and parsley flakes until heated through.
6. 6 Add pasta, chicken-mushroom mixture, and cream sauce to a large bowl; toss well to combine and serve.

By THENEWTRICIA

Ingredients

• ✓ parsley flakes
• tomato
• olive oil
• onion
• garlic
• tomato sauce
• oregano
• salt
• black pepper
• meatless ground beef substitute
• vegan bread crumb
• garlic powder
• onion powder
• spaghetti

Instructions

1. 1 Dice tomatoes and return them to the can with their juice.
2. 2 Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and cook, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
3. 3 Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
4. 4 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.
5. 5 Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
6. 6 Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

By fabeveryday

Ingredients

• ✓ parsley flakes
• ground pork
• ground turkey breast
• mace
• coriander seed
• onion
• cayenne pepper
• red pepper flakes
• anise seed
• oregano
• fennel seed
• paprika
• black pepper
• garlic powder
• salt
• sugar
• red wine

Instructions

1. 1 Pour red wine into a large bowl. Whisk in sugar and salt until dissolved. Sprinkle in garlic powder, black pepper, paprika, fennel seed, oregano, anise seed, parsley flakes, red pepper flakes, cayenne pepper, minced onion, coriander seed, and mace; thoroughly mix in ground turkey and ground pork with your hands until seasonings and meat are evenly combined.
2. 2 Line 2 or 3 baking sheets with plastic wrap. Roll meat mixture into 1/4 cup balls; flatten into 1/2-inch thick patties and place in a single layer on the prepared baking sheets. Cover baking sheets with plastic wrap; freeze until solid. Place frozen patties into a resealable plastic bag; store in the freezer.

By Robert

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ parsley flakes
• egg
• worcestershire sauce
• mayonnaise
• seafood seasoning
• baking powder
• salt
• white bread
• crabmeat

Instructions

1. 1 Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
2. 2 Refrigerate at least 30 minutes.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Bake crab cakes until heated through and lightly browned, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ parsley flakes
• red wine vinegar
• soy sauce
• olive oil
• basil
• oregano
• garlic powder
• black pepper
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl.
3. 3 Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 to 4 hours.
4. 4 Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
5. 5 Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jennifer

Ingredients

• ✓ parsley flakes
• olive oil
• lime
• garlic powder
• onion powder
• chili powder
• oregano
• black pepper
• chicken drumstick

Instructions

1. 1 Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 2 hours and preferably overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Meanwhile, line a baking sheet with aluminum foil. Remove drumsticks from marinade, shake off excess, and arrange on the baking sheet. Discard remaining marinade. Let chicken come to room temperature until the oven has preheated.
4. 4 Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.

By Lizeth Gonzalez-Stewart

Ingredients

• ✓ parsley flakes
• beef stew meat
• potato
• carrot
• onion
• cream of mushroom soup
• tomato sauce
• onion soup mix
• black pepper

Instructions

1. 1 Combine beef, potatoes, carrots, and onion in a slow cooker.
2. 2 Mix together condensed soup, tomato sauce, onion soup mix, parsley, and pepper in a large bowl until well combined; pour over beef mixture.
3. 3 Cook on Low until meat and vegetables are tender, 6 to 8 hours. Stir before serving.

By to1drland

Ingredients

• ✓ parsley flakes
• bisquick mix
• milk
• butter
• cheddar cheese
• butter
• salt
• old bay seasoning
• garlic powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Make the biscuits: In a medium bowl, stir together Bisquick, milk, melted butter, and Cheddar until a soft dough forms. Drop dough by spoonfuls to create eight biscuits on an ungreased cookie sheet.
3. 3 Bake in the preheated oven until golden brown, 16 to 18 minutes.
4. 4 Meanwhile, make the topping: In a small bowl, stir together melted butter, salt, Old Bay, garlic powder, and parsley flakes.
5. 5 Remove biscuits from the oven and immediately brush with topping. Serve warm.

By Bisquick

Ingredients

• ✓ parsley flakes
• clam juice
• egg
• parmesan romano cheese
• mozzarella cheese
• ricotta cheese
• crabmeat
• black pepper
• sea salt
• cayenne pepper
• garlic
• tomato paste
• mushroom
• onion
• spinach
• marinara sauce
• butter
• spaghetti

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 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 10 minutes. Drain, stir in butter, and set aside.
3. 3 Combine marinara sauce, spinach, onion, mushrooms, tomato paste, garlic, cayenne, parsley, sea salt, and black pepper in a saucepan. Bring to a simmer, stirring occasionally, while you prepare the cheese mixture.
4. 4 Combine lump crab, ricotta cheese, mozzarella cheese, 1 cup Parmesan-Romano cheese, eggs, and clam juice together in a large mixing bowl. Blend thoroughly together.
5. 5 Spoon a light layer of sauce into the bottom of the prepared pan. Add a layer of spaghetti, followed by a layer of cheese mixture. Repeat until ingredients have all been added, making sure sauce makes up the top layer. Sprinkle with 1/4 cup Parmesan cheese.
6. 6 Bake, uncovered, in the preheated oven until crab is pink and cheese is melted, about 35 minutes. Remove from the oven and let rest for 10 minutes. Serve.

By Charlize Jamieson

Ingredients

• ✓ parsley flakes
• crawfish
• spaghetti
• oil
• cream of mushroom soup
• cream of chicken soup
• cajun seasoning
• garlic powder
• cheddar cheese
• tomato

Instructions

1. 1 Bring a large pot of water to a boil; add crawfish and boil until bright red and claws are easily pulled off, 7 to 10 minutes. Peel and devein crawfish to yield about 1 pound.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x10-inch baking dish lightly with oil.
4. 4 Whisk together cream of mushroom and chicken condensed soups, Cajun seasoning, and garlic powder in a medium saucepan over medium heat until warm and well combined. Add 1 cup Cheddar cheese and continue whisking until cheese is melted and sauce is smooth and creamy.
5. 5 Mix together cooked spaghetti, tomatoes, and crawfish in the prepared baking dish. Add cheese sauce and mix thoroughly. Sprinkle the top with remaining 1 cup Cheddar cheese and parsley.
6. 6 Bake in the preheated oven until cheese is melted and edges are golden brown, about 35 minutes.

By Shelley Lee

Ingredients

• ✓ parsley flakes
• taco sauce
• mexican cheese blend
• lettuce
• oil
• butter
• salt
• all-purpose flour
• milk
• cornmeal
• paprika
• garlic powder
• basil
• oregano
• seasoned salt
• soy sauce
• ketchup
• tomato soup
• onion
• ground beef

Instructions

1. 1 Prepare taco filling: Heat a large, nonstick skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes. Add condensed soup, ketchup, soy sauce, seasoned salt, oregano, basil, garlic powder, parsley flakes, and paprika; cook until heated through, about 3 minutes.
2. 2 While the taco filling is cooking, prepare pancake batter: Pulse cornmeal in the bowl of a food processor until finely ground (like flour). Transfer to a large bowl and mix with milk, flour, melted butter, and salt.
3. 3 Heat oil in a large skillet over medium heat. Drop 1/2 cup batter per pancake onto the hot skillet. Cook until bubbles form, 3 to 4 minutes. Flip and cook until golden brown, about 3 more minutes.
4. 4 Top pancakes with warm taco filling, lettuce, Mexican cheese, and taco sauce.

By CountryGirl

Ingredients

• ✓ parsley flakes
• butter
• potato
• sour cream
• cream cheese
• onion salt
• garlic powder
• black pepper
• cheddar cheese
• paprika

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain potatoes; reserve water for mashing, if necessary.
3. 3 Add sour cream, cream cheese, onion salt, garlic powder, and pepper to the potatoes. Using a potato masher or electric beater, beat the potato mixture until creamy. Add reserved cooking liquid, 1 tablespoon at a time, only if needed to achieve a creamy consistency.
4. 4 Transfer mashed potatoes into the prepared casserole dish; sprinkle Cheddar cheese, parsley, and paprika on top.
5. 5 Bake, uncovered, until cheese is melted and bubbly, about 35 minutes.

By Dawnsigkap

Ingredients

• ✓ parsley flakes
• black-eyed pea
• olive oil
• onion
• garlic
• water
• green onion
• bay leaf
• salt
• black pepper

Instructions

1. 1 Place peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Heat olive oil in a Dutch oven over medium heat. Saute onion and garlic in the hot oil until tender, 5 to 7 minutes. Add black-eyed peas, 1 quart water, green onions, parsley, bay leaves, 1 1/2 tablespoons salt, and pepper; bring to a boil.
3. 3 Reduce heat and simmer until peas are tender and most, if not all, water is absorbed, 1 to 2 hours. Add more water if more cooking is needed. Taste and adjust salt and pepper if needed before serving.

By R A Naccari

Ingredients

• ✓ parsley flakes
• water
• brown lentil
• olive oil
• onion
• long grain white rice
• texturized vegetable protein
• chicken bouillon granules
• curry powder
• cumin
• black pepper

Instructions

1. 1 Combine 3 cups water and lentils in a large saucepan; bring to a boil. Reduce heat to medium-low and simmer uncovered for 10 minutes.
2. 2 Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes. Set aside.
3. 3 Once lentils have simmered for 10 minutes, stir in remaining 2 1/2 cups water, cooked onion, rice, TVP, parsley, bouillon, curry powder, and cumin. Return to a boil over high heat, then remove from heat, cover, and let stand undisturbed for 20 minutes.
4. 4 Season with pepper and stir before serving.

By Lily9753