Type what you have

Ingredients

• ✓ parsley
• parsnip
• carrot
• shortening
• egg
• matzo meal
• water
• salt
• black pepper

Instructions

1. 1 Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
2. 2 Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
3. 3 Refrigerate covered for 20 minutes.
4. 4 Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!

By Lindsay

Ingredients

• ✓ parsley
• onion
• chickpea
• garlic
• cumin
• coriander
• salt
• baking soda
• flour
• egg
• olive oil

Instructions

1. 1 Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
4. 4 Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.

By Bette

Ingredients

• ✓ parsley
• chicken breast
• seasoning salt
• bacon
• yellow mustard
• honey
• corn syrup
• mayonnaise
• onion flake
• vegetable oil
• mushroom
• colby monterey jack cheese

Instructions

1. 1 Rub chicken breasts with seasoning salt; cover and refrigerate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until crisp. Drain on paper towels; set aside.
4. 4 Combine mustard, honey, corn syrup, mayonnaise, and dried onion flakes in a medium bowl; refrigerate 1/2 and set remaining 1/2 aside.
5. 5 Heat oil in a large skillet over medium heat. Add chicken; cook until browned, 3 to 5 minutes per side. Transfer breasts to a 9x13-inch baking dish. Top each breast with remaining 1/2 honey-mustard sauce; layer mushrooms and bacon on top. Sprinkle with shredded cheese.
6. 6 Bake in the preheated oven until cheese is melted and chicken juices run clear, about 15 minutes. Garnish with parsley; serve with reserved 1/2 honey-mustard sauce.

By beckie

Ingredients

• ✓ parsley
• zucchini
• potato
• carrot
• salt
• egg
• salt
• black pepper
• matzo meal
• feta cheese
• vegetable oil

Instructions

1. 1 Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
2. 2 In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
3. 3 Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side). Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.

By Tali

Ingredients

• ✓ parsley
• lard
• water
• all-purpose flour
• salt
• ground pork sausage
• ground pork
• pork tenderloin
• onion
• black pepper
• thyme
• mixed herbs
• curry powder
• bacon
• milk

Instructions

1. 1 Heat lard in a large microwave-safe bowl until melted, 30 seconds to 1 minute. Stir in boiling water.
2. 2 Combine flour and salt in a large bowl. Make a well in the center and pour in lard mixture. Mix with a wooden spoon until a smooth, slightly sticky ball of dough forms.
3. 3 Dust a flat work surface with flour and knead dough for 2 minutes. Roll out 3/4 of the dough into a 1/3-inch thick circle. Press over the bottom and all the way up the sides of a 10-inch springform pan. Roll out remaining dough into a 1/3-inch thick circle for the top of the pie.
4. 4 Freeze pie crust base and top until firm, about 10 minutes.
5. 5 Meanwhile, combine ground sausage, ground pork, pork tenderloin, onion, parsley, pepper, thyme, mixed herbs, and curry powder in a large bowl. Mix into a paste.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Line the bottom and sides of the pastry crust with streaky bacon. Press in 1/2 of the pork mixture. Cover with 3 to 4 slices of streaky bacon. Press in remaining pork mixture; arrange remaining streaky bacon on top. Brush pastry rim with milk and add the top crust. Pinch the edges together to seal. Brush the top with milk and cut 2 slits in the top of the pie.
8. 8 Bake pie in the preheated oven for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C) and bake until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 1 hour more.
9. 9 Cool pie completely before removing from the pan.

By Kalindaso

Ingredients

• ✓ parsley
• pepper
• salt
• garlic powder
• onion powder
• paprika
• veal breast
• white bread
• pepper
• salt
• water
• egg
• garlic
• onion
• celery
• carrot
• mushroom
• vegetable oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
3. 3 Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
4. 4 Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

By Michelle Berger

Ingredients

• ✓ parsley
• ✓ parsley
• chervil
• red onion
• olive
• cherry tomato
• grape tomato
• carrot
• haricot vert
• black pepper
• kosher salt
• olive oil
• ginger
• jalapeno pepper
• mustard
• honey
• dill
• thyme
• shallot
• soy sauce
• lime juice
• lemon juice
• orange juice
• red wine vinegar
• ahi tuna steak
• red pepper flakes
• olive oil

Instructions

1. 1 Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
2. 2 Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
3. 3 Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
4. 4 When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
5. 5 Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
6. 6 To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

By Ryan Nomura

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

Ingredients

• ✓ parsley
• tilapia fillet
• lemon pepper seasoning
• butter
• bread crumb

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a broiler pan with aluminum foil.
2. 2 Place fillets on the prepared pan. Stir parsley and lemon-pepper seasoning into the melted butter in a small bowl. Baste fillets with the butter mixture using a turkey baster, using the entire mixture. Sprinkle fillets with bread crumbs.
3. 3 Broil in the preheated oven until the thickest part of the fish flakes easily with a fork, 7 to 9 minutes.
4. 4 Remove fish from the pan and place it on a platter. Remove the foil very carefully from the pan, taking care not to spill the excess butter sauce, and pour over the fish. Serve immediately.

By JLeigh

Ingredients

• ✓ parsley
• brown rice
• black pepper
• butter
• lemon juice
• chicken broth

Instructions

1. 1 Combine instant brown rice, parsley, and black pepper in a microwave-safe dish.
2. 2 Place butter and lemon juice in a measuring cup.
3. 3 Pour chicken broth into measuring cup with butter and lemon juice to measure a total of 1 cup.
4. 4 Stir chicken broth mixture into rice mixture until all ingredients are moistened. Cover with microwave-safe lid.
5. 5 Heat in the microwave oven until rice is tender and has absorbed the liquid, about 7 minutes.
6. 6 Remove and let stand for 5 minutes. Fluff with fork before serving.

By JARRIE

Ingredients

• ✓ parsley
• pizza dough
• butter
• garlic
• parmesan cheese

Instructions

1. 1 Set pizza dough out on the counter and bring to room temperature, about 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
3. 3 Roll dough on a floured surface into a rectangle. With the shorter side of the rectangle facing you, use a pizza cutter or knife to cut twelve 1 1/2 inch wide strips parallel to you. Then cut right up the middle to cut those strips in half.
4. 4 Twist each strip and tie into a loose knot. Place knots on the prepared cookie sheet.
5. 5 Melt butter in a small pan over low heat. Add garlic and cook until fragrant, 1 to 2 minutes, being careful not to burn. Remove from the stove and stir in parsley. Brush on top of all garlic knots.
6. 6 Cook in the preheated oven until knots are light brown, about 15 minutes. Remove from the oven and brush with remaining butter mixture, then sprinkle with Parmesan cheese. Serve warm.

By carmen

Ingredients

• ✓ parsley
• chicken breast
• dijon mustard
• parmesan cheese
• basil
• garlic

Instructions

1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Remove top sheet of plastic. Cut each chicken breast into strips. Roll up and thread on a skewer.
2. 2 Combine parsley, Dijon mustard, Parmesan cheese, basil, and garlic in a small bowl. Spread mixture over skewered chicken.
3. 3 Place chicken skewers on a baking sheet and cover with plastic wrap. Refrigerate until flavors combine, at least 2 hours.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Uncover skewers and broil in the preheated oven, turning once halfway through, until chicken is no longer pink and tender, 10 to 15 minutes.

By Cindy Larkins

Ingredients

• ✓ parsley
• butter
• lemon juice
• garlic
• tilapia fillet

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray.
2. 2 Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
3. 3 Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.
4. 4 Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

By JasnsWif

Ingredients

• ✓ parsley
• tilapia fillet
• lemon juice
• coriander
• tomato

Instructions

1. 1 Place the tilapia, lemon juice, coriander, and parsley in a bowl; toss until fillets are evenly coated. Refrigerate at least 2 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange the fillets in the bottom of the prepared baking dish; top each with tomato. Drizzle remaining marinade over the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven 15 minutes. Remove foil and bake uncovered another 5 minutes.

By natalia

Ingredients

• ✓ parsley
• spaghetti
• garlic
• red pepper flakes
• olive oil
• butter

Instructions

1. 1 In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
2. 2 Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
3. 3 Toss pasta with garlic mixture and butter or margarine. Serve warm.

By MARBALET

Ingredients

• ✓ parsley
• oil
• potato
• garlic salt

Instructions

1. 1 Heat the oil in a deep fryer or large, heavy saucepan to 350 degrees F (175 degrees C).
2. 2 Deep fry the potatoes until golden brown. As you remove the potatoes from the oil, sprinkle them generously with garlic salt and parsley.

By DAME DE COEUR

Ingredients

• ✓ parsley
• butter
• buttery round cracker
• haddock
• honey

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place 1/2 cup butter in a shallow microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Mix crushed crackers into the melted butter.
3. 3 Place haddock a shallow baking dish and cover with butter-cracker mixture.
4. 4 Bake haddock in the preheated oven until flesh flakes easily with a fork, about 25 minutes.
5. 5 Place remaining 1/4 cup butter in a small microwave-safe bowl. Heat in the microwave until melted, about 15 seconds. Stir in honey and parsley until blended.
6. 6 Remove haddock from the oven; drizzle honey butter on top. Continue baking until top is browned, about 5 minutes more.

By Dollie

Ingredients

• ✓ parsley
• delicata squash
• olive oil
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F. Oil a 9x13 inch baking dish.
2. 2 Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2 inch thick slices. Place in baking dish, and toss with olive oil, garlic, and parsley.
3. 3 Bake in preheated oven for 30 minutes, or until tender.

By Syd

Ingredients

• ✓ parsley
• cheese soup
• water
• chicken breast
• potato
• broccoli

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl combine soup with water and parsley and mix together. Place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. Cover dish with aluminum foil.
3. 3 Bake, covered, in preheated oven for 60 minutes. Add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

By JeanGenie

Ingredients

• ✓ parsley
• olive oil
• thyme
• rosemary
• garlic
• salmon
• lemon

Instructions

1. 1 Preheat grill for medium heat.
2. 2 In a shallow glass dish, mix the olive oil, parsley, thyme, rosemary, and garlic. Place the salmon in the dish, turning coat. Squeeze lemon juice over each fillet. Cover, and marinate in the refrigerator for 30 minutes.
3. 3 Lightly oil grill grate. Transfer salmon to the grill, and discard any remaining marinade. Cook salmon on preheated grill over medium heat for 8 to 10 minutes, turning once. Fish is done when it flakes easily with a fork.

By 2126

Ingredients

• ✓ parsley
• red potato
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut the potatoes in half or quarters and place in a bowl with olive oil, garlic, salt, and pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.
3. 3 Roast in the preheated oven until browned and crisp, 45 minutes to 1 hour. Flip twice with a spatula during cooking in order to ensure even browning.
4. 4 Remove the potatoes from the oven, toss with parsley, adjust seasonings if needed, and serve hot.

By Allissa Cogswell

Ingredients

• ✓ parsley
• red potato
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
4. 4 Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
5. 5 Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
6. 6 Sprinkle with parsley and serve hot.

By Karen Dekker

Ingredients

• ✓ parsley
• carrot
• butter
• honey
• salt
• chili powder

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
2. 2 Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
3. 3 Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
4. 4 Preheat oven broiler and set rack 4 inches from heat source.
5. 5 When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
6. 6 Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

By France Cevallos

Ingredients

• ✓ parsley
• baking potato
• butter
• garlic powder
• cheddar cheese
• ham

Instructions

1. 1 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. Transfer potatoes to a bowl; add butter, garlic powder, and parsley. Mash with a potato masher. Stir in Cheddar cheese and ham.

By blackbunnyrocker108

Ingredients

• ✓ parsley
• potato
• vegetable oil
• thyme
• oregano
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 In a large bowl, toss potato wedges with oil. Arrange in a single layer in a roasting pan.
3. 3 Bake in preheated oven for 50 minutes. Sprinkle with parsley, thyme, oregano, salt and pepper. Bake for 10 minutes, or until golden brown.

By Melzie22

Ingredients

• ✓ parsley
• butter
• garlic
• tomato
• prawn
• garlic

Instructions

1. 1 Melt 1/2 cup butter in a saucepan over low heat. Add 1 minced head of garlic and saute for 2 to 3 minutes until soft. Stir in the tomatoes and bring to a simmer. Continue cooking until reduced to a thick paste, about 60 to 90 minutes.
2. 2 In a separate saucepan, melt remaining 1/2 cup butter in a saucepan over low heat. Saute remaining garlic for 2 to 3 minutes.
3. 3 Toss prawns in garlic butter sauce and place on a baking sheet. Broil until pink, do not overcook.
4. 4 Spread the warm tomato mixture onto serving plates. Place prawns on top of tomato sauce and sprinkle with chopped parsley.

By Diane Broeman

Ingredients

• ✓ parsley
• ground lamb
• onion
• feta cheese
• green olive
• egg
• italian seasoning

Instructions

1. 1 Preheat your oven's broiler.
2. 2 In a large bowl, mix together ground lamb with parsley, onion, feta cheese, green olives, eggs, and Italian seasoning. Shape into 16 meatballs, and place 2 inches apart on a baking sheet.
3. 3 Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side.

By Andrea

Ingredients

• ✓ parsley
• potato
• onion
• garlic powder
• seasoned salt
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil.
3. 3 Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.

By Spitz