Type what you have

Ingredients

• ✓ parsley
• bay scallop
• lime
• celery
• tomato
• green bell pepper
• green onion
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse scallops and place in a medium bowl.
3. 3 Pour lime juice over scallops; scallops should be completely immersed in lime juice.
4. 4 Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
5. 5 Discard 1/2 of the lime juice from the bowl.
6. 6 Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
7. 7 Serve and enjoy!

By Star Pooley

Ingredients

• ✓ parsley
• cilantro
• lime
• salt
• garlic powder
• chili powder
• black pepper
• tequila
• tomato
• onion
• green bell pepper

Instructions

1. 1 Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.

By Neicie

Ingredients

• ✓ parsley
• chicken stock
• tomato
• onion
• serrano chile
• garlic
• vegetable oil
• fideo pasta
• salt
• cotija cheese

Instructions

1. 1 Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
2. 2 Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

By Ainé

Ingredients

• ✓ parsley
• tomatillo
• butter
• onion
• white hominy
• marjoram
• thyme
• milk
• corn kernel
• red pepper
• cilantro

Instructions

1. 1 Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
2. 2 Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
3. 3 Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

By Syd

Ingredients

• ✓ parsley
• butter
• onion
• crabmeat
• shrimp
• colby cheese
• flour tortilla
• half-and-half
• sour cream
• butter
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.
3. 3 Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9x13-inch baking dish.
4. 4 Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.
5. 5 Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.

By Cathy

Ingredients

• ✓ parsley
• water
• rice
• tomato
• onion
• garlic
• chicken bouillon granules
• vegetable oil
• salt
• cotija cheese

Instructions

1. 1 Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
2. 2 Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
3. 3 Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

By María Vázquez

Ingredients

• ✓ parsley
• olive oil
• garlic
• herb seasoning
• salt
• black pepper
• cauliflower
• red onion
• red bell pepper
• black olive
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
2. 2 Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
3. 3 Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
4. 4 Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
5. 5 Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

By Bibi

Ingredients

• ✓ parsley
• water
• salt
• beef stew meat
• guajillo chile powder
• garlic
• oregano
• all-purpose flour
• vegetable oil
• cumin
• salt

Instructions

1. 1 In a saucepan, combine water, 1/2 teaspoon salt, and beef cubes. Bring to boil, reduce heat, and simmer for 30 minutes.
2. 2 Combine the chile powder, minced garlic, and oregano in a small bowl. Add enough of the beef cooking water to make a paste. After 30 minutes, stir the spice paste into the beef mixture.
3. 3 Heat oil in a large heavy skillet over medium heat. Cook flour, stirring constantly, until golden brown. Take 1 cup of the spiced cooking water and whisk it into the flour mixture until smooth. Stir in the cumin, chopped parsley, and salt.
4. 4 Transfer the thickened sauce mixture into the saucepan with the beef. Simmer until tender, about 1 1/2 hours.

By 14712870

Ingredients

• ✓ parsley
• olive oil
• butter
• green bell pepper
• onion
• garlic
• shrimp
• tomato sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

By LatinaCook

Ingredients

• ✓ parsley
• olive oil
• beef chuck
• pork shoulder
• green bell pepper
• garlic
• tomato
• green chili
• white sugar
• clove
• cumin
• red wine
• salt

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
2. 2 Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

By michelle15

Ingredients

• ✓ parsley
• pinto bean
• vegetable oil
• pumpkin seed
• tomatillo
• arugula
• serrano pepper
• spinach
• boston lettuce
• cilantro
• vegetable stock
• white hominy
• salt
• black pepper

Instructions

1. 1 Place pinto beans in a large stock pot with enough water to cover; soak 8 hours to overnight. Drain.
2. 2 Cover beans with about 3 inches water in the same stock pot; cook over medium-low heat until tender, 35 to 40 minutes. Drain.
3. 3 Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Cool slightly, about 5 minutes.
4. 4 Transfer pumpkin seeds and oil to a blender or the bowl of a food processor; blend until smooth. Add half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro to the blender; blend until smooth. Pour into a large bowl. Repeat with remaining half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro.
5. 5 Heat remaining 1/4 cup oil in a deep pot; carefully add tomatillo sauce. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
6. 6 Add pinto beans, vegetable stock, and hominy to the pot; bring to a boil. Reduce heat to low; simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and black pepper.

By Grace Preyapongpisan

Ingredients

• ✓ parsley
• ground beef
• salt
• pepper
• kidney bean
• tomato
• celery
• red bell pepper
• red wine vinegar
• chili powder
• cumin
• basil
• worcestershire sauce
• red wine

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.
2. 2 Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.
3. 3 Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.

By Wendy

Ingredients

• ✓ parsley
• vegetable oil
• corn tortilla
• pasilla chile pepper
• tomato
• onion
• garlic
• oregano
• vegetable oil
• water
• chicken bouillon granules
• avocado
• cotija cheese
• crema fresca

Instructions

1. 1 Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels.
2. 2 Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels.
3. 3 Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl.
4. 4 Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley.
5. 5 Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.

By jackie

Ingredients

• ✓ parsley
• ground beef
• onion
• cheddar cheese
• sour cream
• taco seasoning
• oregano
• black pepper
• enchilada sauce
• chili powder
• garlic
• salt
• flour tortilla
• black bean
• black olive

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into ground beef until cheese is melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a boil, reduce heat to low, and simmer until sauce is slightly thickened, about 5 minutes.
4. 4 Lay a tortilla onto a work surface and spoon about 1/4 cup meat sauce down the center of tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll up tortilla, enclosing filling; lay seam-side down in a 9x13-inch baking dish. Repeat with remaining tortillas.
5. 5 Spoon any remaining meat sauce over rolled tortillas. Scatter any remaining black beans and black olives over the top. Sprinkle with remaining 1/4 cup Cheddar cheese.
6. 6 Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
7. 7 Serve hot and enjoy!

By country_cooker

Ingredients

• ✓ parsley
• ground beef
• onion
• celery
• green bell pepper
• garlic
• tomato puree
• kidney bean
• kidney bean
• cannellini bean
• chili powder
• salt
• basil
• oregano
• black pepper
• hot pepper sauce

Instructions

1. 1 Place beef in a skillet over medium heat and cook until evenly brown, 8 to 10 minutes. Drain grease.
2. 2 Transfer beef to a slow cooker and mix in onion, celery, bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce.
3. 3 Cover and cook on Low for 8 hours.
4. 4 Serve hot in bowls with your favorite toppings. Enjoy!

By Danelle

Ingredients

• ✓ parsley
• olive oil
• chicken breast
• onion
• cheddar cheese
• sour cream
• oregano
• black pepper
• tomato sauce
• green bell pepper
• garlic
• chili powder
• salt
• water
• flour tortilla
• taco sauce

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
3. 3 Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.
4. 4 Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.
5. 5 Top with taco sauce and remaining 3/4 cup Cheddar cheese.
6. 6 Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.
7. 7 Serve and enjoy!

By Debbie

Ingredients

• ✓ parsley
• olive oil
• chicken breast
• onion
• green bell pepper
• garlic
• cream cheese
• monterey jack cheese
• tomato sauce
• chili powder
• oregano
• salt
• black pepper
• flour tortilla
• enchilada sauce
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until cheese melts, about 5 minutes. Stir in tomato sauce, chili powder, parsley, oregano, salt, and black pepper.
3. 3 Divide mixture evenly onto tortillas, roll tortillas around filling, and arrange them in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
4. 4 Bake in the preheated oven until cheese melts and begins to brown, about 15 minutes.

By Mary Kate

Ingredients

• ✓ parsley
• ✓ parsley
• corn
• black pepper
• salt
• cumin
• brown sugar
• chili powder
• oregano
• white vinegar
• bay leaf
• tomato puree
• garlic
• onion
• cooking oil
• water
• rice
• salt
• oregano
• ground beef

Instructions

1. 1 Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
2. 2 Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
3. 3 While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
4. 4 Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
5. 5 When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.

By Cindy Newell

Ingredients

• ✓ parsley
• oaxaca cheese
• lime
• avocado
• salt
• adobo sauce
• chipotle pepper
• carrot
• chickpea
• tomato
• garlic
• onion
• vegetable oil
• chicken bouillon granules
• water
• celery
• onion
• chicken breast

Instructions

1. 1 Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
2. 2 Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
3. 3 Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
4. 4 Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.

By Guillermo

Ingredients

• ✓ parsley
• cheddar cheese
• taco sauce
• whole wheat flour tortilla
• black bean
• garlic
• red bell pepper
• green bell pepper
• chili powder
• water
• tomato sauce
• salt
• black pepper
• oregano
• cheddar cheese
• sour cream
• onion
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook chicken in a nonstick skillet over medium heat until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center of breasts should read at least 165 degrees F (74 degrees C).
3. 3 Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
4. 4 Roll even amounts of chicken mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
5. 5 Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

By MakeItHealthy

Ingredients

• ✓ parsley
• ✓ parsley
• pomegranate seed
• cinnamon stick
• sugar
• goat cheese
• milk
• walnut
• pepper
• salt
• clove
• almond
• raisin
• pine nut
• candied orange peel
• peach
• apple
• plantain
• tomato
• ground pork
• garlic
• onion
• olive oil
• poblano pepper

Instructions

1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Ingredients

• ✓ parsley
• seasoned salt
• cilantro
• cucumber
• green bell pepper
• red bell pepper
• green onion
• black olive
• chicken broth
• rice
• olive oil
• salt
• sugar
• white vinegar
• jalapeno pepper
• cayenne pepper
• lemon juice
• black bean
• jicama
• carrot

Instructions

1. 1 Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain.
2. 2 Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight.
3. 3 Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator.
4. 4 Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.

By phishgurl

Ingredients

• ✓ parsley
• water
• corn meal
• flour
• hot pepper sauce
• kidney bean
• black pepper
• salt
• oregano
• cayenne pepper
• paprika
• chili powder
• basil
• garlic
• tomato paste
• whole peeled tomato
• beef bouillon cube
• red wine
• ground beef
• onion
• green bell pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes.
2. 2 Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
3. 3 Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
4. 4 Stir in kidney beans and hot pepper sauce. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
5. 5 Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

By CHEFJIMMY

Ingredients

• ✓ parsley
• vegetable broth
• tomato sauce
• black pepper
• salt
• oregano
• cumin
• chili powder
• yellow squash
• zucchini
• corn kernel
• spinach
• tomato paste
• kidney bean
• chickpea
• black bean
• tomato
• garlic
• yellow bell pepper
• red bell pepper
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and garlic; cook and stir until onions start to brown, 8 to 10 minutes.
2. 2 Transfer mixture into a slow cooker. Stir in tomatoes, black beans, garbanzo beans, kidney beans, tomato paste, spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, and pepper until thoroughly mixed.
3. 3 Pour the tomato sauce and vegetable broth over the ingredients. Cook on Low for 4 to 5 hours. Check seasoning. If chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook on Low for an additional 1 to 2 hours.

By Grete

Ingredients

• ✓ parsley
• sour cream
• cilantro
• green onion
• monterey jack cheese
• cheddar cheese
• corn tortilla chip
• cilantro
• sour cream
• black bean
• corn
• chicken bouillon cube
• salsa
• tomato soup
• tomato
• turkey
• water
• oregano
• cumin
• chili powder
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook until begins to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano; cook, stirring, for 1 minute.
2. 2 Stir in water, turkey, diced tomatoes, tomato soup, salsa, bouillon cubes, and parsley. Bring to a boil, then reduce heat, and simmer until bouillon cubes dissolve, 5 minutes. Stir in corn, black beans, 1/2 cup sour cream, and 1/4 cup cilantro; simmer 20 to 30 minutes.
3. 3 Serve soup with crushed tortilla chips, cheese, green onion, 1/2 cup cilantro, and 1/2 cup sour cream.

By SSTRAWDER

Ingredients

• ✓ parsley
• radish
• cilantro
• onion
• corn tortilla
• water
• garlic
• adobo sauce
• chipotle pepper
• tomato
• onion
• flank steak
• lime
• orange
• cider vinegar
• soy sauce
• clove
• bay leaf
• thyme
• sage
• cumin
• black pepper
• anise seed
• paprika
• oregano
• garlic
• onion

Instructions

1. 1 Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
3. 3 Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
4. 4 Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
5. 5 Heat tortillas on a microwave safe plate until warm, about 1 minute.
6. 6 Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

By Vic Voss

Ingredients

• ✓ parsley
• corn chip
• monterey jack cheese
• cheddar cheese
• black pepper
• chili powder
• cumin
• cayenne pepper
• paprika
• dill weed
• salt
• hot pepper sauce
• onion
• green chile pepper
• tomato
• milk
• sour cream
• mayonnaise
• chicken breast
• tequila
• ginger
• salt
• liquid smoke
• garlic
• lime juice
• teriyaki sauce
• water

Instructions

1. 1 Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours.
2. 2 Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear.
5. 5 Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted.
6. 6 Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.

By Robbie Rice

Ingredients

• ✓ parsley
• ✓ parsley
• lamb loin chop
• seasoning salt
• rosemary
• chive

Instructions

1. 1 Trim any excess fat down to 1/8-inch around each lamb chop and sprinkle both sides with seasoning salt. Let sit for about 30 minutes to come to room temperature.
2. 2 Preheat an outdoor grill to 400 degrees F (200 degrees C). Lightly oil the grate once the grill is hot.
3. 3 Place lamb chops on the hot grate and grill for 2 to 3 minutes. Rotate chops, to achieve crisscross grill marks, and continue grilling, 2 to 3 more minutes. Flip the chops and grill for 2 to 3 minutes. Rotate chops and continue grilling an additional 2 minutes, or until they have reached desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C).
4. 4 Remove chops from grill and sprinkle with fresh herbs. Allow to rest under foil, about 10 minutes.

By Bibi

Ingredients

• ✓ parsley
• yogurt
• mayonnaise
• ranch dressing mix

Instructions

1. 1 In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

By Jackie

Ingredients

• ✓ parsley
• cream cheese
• butter
• onion
• garlic

Instructions

1. 1 In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well.
2. 2 Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.

By Natalia