Type what you have

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
• 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
• angel hair pasta
• garlic and herb cheese spread
• grape tomato
• pasta water

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet

Ingredients

• ✓ parsley
• lobster tail
• lemon
• butter
• granulated garlic

Instructions

1. 1 Fill a large pot with warm water. Attach the sous vide cooker to the pot; set the temperature to 130 degrees F (54 degrees C).
2. 2 Cut underside of lobster tail with kitchen shears and remove fins; carefully lift out meat.
3. 3 Place 1 lemon slice in the bottom of a resealable plastic bag. Place lobster tail meat over lemon and spread with 1 teaspoon butter. Season with a pinch of parsley and garlic. Repeat with remaining lobster tail, lemon, butter, parsley, and garlic using a second resealable plastic bag.
4. 4 Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
5. 5 Cook in the preheated water for 30 minutes. Remove the bags from the pot, open, and move lobster tails to a warm plate.

By Bren

Ingredients

• ✓ parsley
• cod
• salsa
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt, and pepper.
3. 3 Bake in preheated oven for 30 minutes. Serve warm over rice.

By Sara

Ingredients

• ✓ parsley
• potato
• avocado oil
• granulated garlic
• salt

Instructions

1. 1 Gather all ingredients. Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Place potatoes into a bowl; add oil and toss to coat. Add garlic, parsley, and salt; toss until well distributed. Transfer potatoes to the air fryer basket.
3. 3 Place the basket into the preheated air fryer and cook, tossing occasionally, until golden brown, 20 to 25 minutes.

By Bren

Ingredients

• ✓ parsley
• chicken leg quarter
• lemon pepper seasoning
• salt
• olive oil

Instructions

1. 1 Coat the leg quarters with lemon-pepper, salt, and parsley. Let sit in the refrigerator, covered, for 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, to help crisp the skin, about 5 minutes per side. Transfer to a roasting pan.
4. 4 Bake in the preheated oven until no longer pink in the centers and juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Lori LeNoir White

Ingredients

• ✓ parsley
• zucchini
• butter
• garlic
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Cut the zucchini in half crosswise, then slice each half into 3 slices lengthwise, making 6 slices per zucchini.
3. 3 Mix the butter, garlic, and parsley in a bowl, and spread the mixture on both sides of each zucchini slice. Sprinkle one side of each slice with Parmesan cheese, and place the slices, cheese sides up, crosswise on the preheated grill to keep them from falling through.
4. 4 Grill the zucchini until the cheese has melted and the slices are cooked through and show grill marks, about 8 minutes.

By AngieItaliano

Ingredients

• ✓ parsley
• potato
• garlic
• salt
• pepper

Instructions

1. 1 In a large pot combine potatoes, garlic, parsley, salt and pepper. Pour in enough water to just cover potatoes. Cover and cook on medium heat for 1 hour, stirring occasionally. Let stand 10 minutes.

By Debe

Ingredients

• ✓ parsley
• spaghetti
• olive oil
• bacon
• garlic

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in spaghetti and return to a boil. Cook spaghettii uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Stir in bacon; cook until begins to shrink, about 3 minutes. Add garlic; continue cooking and stirring until garlic softened, and bacon crisp, about 5 minutes.
3. 3 Toss spaghetti with bacon, oil, and parsley to coat; serve.

By Alma G

Ingredients

• ✓ parsley
• red potato
• garlic
• milk
• salt

Instructions

1. 1 Place potatoes and garlic into a large pot and just cover with salted water. Bring to a boil. Reduce heat to low, cover, and simmer until very tender, about 20 minutes. Drain. Allow to steam dry for 1 to 2 minutes.
2. 2 Return potatoes to the pot. Pour in milk and season with salt; mash until smooth. Stir in parsley until incorporated.

By yummymummy86

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine butter, parsley, olive oil, and garlic in a bowl.
3. 3 Slice loaf on the diagonal, about every 2 inches, starting on top of loaf to the bottom without cutting all the way through. Repeat on the opposite diagonal to create cube-shaped sections still attached to the bottom crust.
4. 4 Spread butter mixture carefully between bread sections; followed by cheese. Wrap loaf in aluminum foil.
5. 5 Bake in the preheated oven 15 minutes. Unwrap loaf; continue baking until cheese melted, about 10 minutes more.

By Beth Goldsmith

Ingredients

• ✓ parsley
• fusilli pasta
• smoked sausage
• blackened seasoning
• alfredo sauce
• hot sauce

Instructions

1. 1 Cook pasta according to package directions; drain.
2. 2 While pasta is cooking, cut sausage into 1/4-inch-thick slices. Place in a bowl and sprinkle with seasoning; toss lightly to evenly coat.
3. 3 Heat a large skillet over medium-high heat for 3 minutes. Add sausage; cook and stir for 3 to 4 minutes or until lightly browned. Stir in Alfredo sauce, parsley, and hot sauce to taste; heat through.
4. 4 Pour sauce over pasta and toss until well coated. Serve immediately.

By Hillshire FarmR Brand

Ingredients

• ✓ parsley
• cedar plank
• salmon fillet
• sun-dried tomato
• sun-dried tomato and oregano salad dressing
• olive oil

Instructions

1. 1 Soak the cedar planks in water for several hours or overnight.
2. 2 Preheat an outdoor grill for high heat. Brush the planks with olive oil.
3. 3 Cut the salmon fillet into three portions. Brush with olive oil and sprinkle parsley and sun-dried tomatoes over the top. Drizzle with salad dressing.
4. 4 Place the planks on the preheated grill and let them heat up for about 5 minutes. Place the salmon fillets on the planks. Cover and cook for 15 to 20 minutes. Fish is done when it can be flaked with a fork. Remove quickly to avoid over cooking and drying out the fish. Serve piping hot.

By Ben Shapiro

Ingredients

• ✓ parsley
• olive oil
• shrimp
• bamboo skewer
• seasoned salt
• butter
• garlic

Instructions

1. 1 Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
4. 4 Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
5. 5 Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

By FrackFamily5 CACT

Ingredients

• ✓ parsley
• red potato
• butter
• garlic salt
• sour cream
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill for high heat; close cover. Place four 6-inch square pieces of aluminum foil on a work surface.
2. 2 Prick each potato several times with a fork and place onto a square of foil. Top each potato with 1 tablespoon butter and sprinkle with parsley and garlic salt. Wrap foil around each potato.
3. 3 Reduce the heat of the grill to medium. Place potatoes on the grate. Grill until tender, turning occasionally to ensure even cooking, about 20 minutes.
4. 4 Remove from the grill. Unwrap the foil and serve with sour cream.

By IrishMountainGirl

Ingredients

• ✓ parsley
• asparagus
• balsamic vinaigrette salad dressing
• lemon zest
• kosher salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally.
2. 2 Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.

By J Carter Lebshier

Ingredients

• ✓ parsley
• baby potato
• garlic powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Place a steamer insert into a saucepan and add enough water to reach the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until fork tender, about 10 minutes.
2. 2 Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
3. 3 Heat oil in a large skillet over medium-high heat. Add potatoes to hot oil and cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

By Bren

Ingredients

• ✓ parsley
• catfish fillet
• olive oil
• seasoned pepper
• garlic powder
• seasoned salt

Instructions

1. 1 Gather ingredients. Position a rack 5 inches below the heating element of an oven and preheat the broiler to high.
2. 2 Rinse the fish fillets under cold running water and pat them dry. Brush both sides with oil and arrange them in a single layer on a broiler pan lined with aluminum foil.
3. 3 Mix together the seasoned pepper, garlic powder, and seasoned salt in a small bowl. Sprinkle half of the spice mixture over one side of the fish.
4. 4 Broil for 5 minutes.
5. 5 Using a spatula, carefully turn the fish over. Sprinkle with the remaining spice mixture. Continue broiling until the fish is opaque in the center, 3 to 5 minutes more.
6. 6 Serve immediately.

By Adrian Miller

Ingredients

• ✓ parsley
• lobster tail
• butter
• garlic powder
• seafood seasoning
• lemon

Instructions

1. 1 Gather ingredients, and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut lobster tails straight down the middle using kitchen shears.
3. 3 Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell; place in an oven-safe baking dish.
4. 4 Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
5. 5 Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
6. 6 Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

By Foodwithzach

Ingredients

• ✓ parsley
• baby red potato
• butter
• leek
• seasoned salt
• black pepper

Instructions

1. 1 Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
2. 2 Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
3. 3 Gently stir in warm potatoes; season with freshly ground black pepper.

By Land O'Lakes

Ingredients

• ✓ parsley
• russet potato
• peanut oil
• truffle oil
• parmesan cheese
• salt

Instructions

1. 1 Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
2. 2 Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
3. 3 Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
4. 4 Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
5. 5 Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

By Bethy

Ingredients

• ✓ parsley
• basil
• chicken breast
• garlic
• salt
• red pepper flakes
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over chicken. Top with tomato slices.
3. 3 Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

By KITTY731

Ingredients

• ✓ parsley
• paprika
• garlic powder
• salt
• black pepper
• olive oil
• quail

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine parsley, paprika, garlic powder, salt, and black pepper in a bowl; stir in olive oil until combined. Brush over both sides of each quail.
3. 3 Grill 8 minutes. Carefully flip with tongs; grill 8 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ parsley
• aluminum foil
• creamer potato
• olive oil
• za'atar seasoning
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place potatoes in a large bowl. Add olive oil, za'atar, and salt; stir to coat. Spread potatoes in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven for 12 minutes. Stir potatoes and roast for an additional 12 minutes. Stir once more and cook until crispy, about 4 more minutes. Garnish with parsley.

By Soup Loving Nicole

Ingredients

• ✓ parsley
• cooking spray
• red potato
• onion
• truffle oil
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
2. 2 Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
3. 3 Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
4. 4 Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.

By Lil' Punkin

Ingredients

• ✓ parsley
• spaghetti squash
• olive oil
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat inside of squash with 1 tablespoon olive oil. Place squash cut-side down on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

By Scott Davis

Ingredients

• ✓ parsley
• shrimp
• butter
• seafood seasoning
• cayenne pepper
• lemon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 While the air fryer is heating, separate frozen shrimp if necessary and knock off any ice crystals that may have developed with a spoon.
3. 3 Place a single layer of frozen shrimp, about 1/2 pound, in the cooking area of the preheated air fryer and cook for 4 minutes.
4. 4 Combine melted butter, seafood seasoning, and cayenne pepper in a small bowl.
5. 5 When the timer sounds, brush each shrimp with seasoned butter, turn over, and brush the other side as well. Air-fry until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 more minutes. Repeat with remaining shrimp.
6. 6 Garnish with parsley and lemon wedges.

By Bibi

Ingredients

• ✓ parsley
• salmon fillet
• olive oil
• cream cheese
• milk
• pesto

Instructions

1. 1 Preheat an outdoor drill for medium heat and lightly oil the grate.
2. 2 Brush both sides salmon with oil. Cook on the preheated grill, skin-sides down, until easily flakes with a fork, 10 minutes.
3. 3 Meanwhile, add cream cheese and milk to a saucepan; cook over medium heat until cream cheese completely melted and sauce well blended, stirring constantly, 2 to 3 minutes. Stir in pesto.
4. 4 Top salmon with sauce and parsley to serve.

By Philadelphia

Ingredients

• ✓ parsley
• butter
• shallot
• white wine
• mussel
• black pepper

Instructions

1. 1 In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. 2 Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
3. 3 Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

By STEPHANO