Type what you have

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ parsley flakes
• ground beef
• onion
• garlic powder
• salt
• black pepper
• cream of mushroom soup
• potato nugget
• cheddar cheese
• paprika

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish.
3. 3 Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture.
4. 4 Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.

By Carol White Howden

Ingredients

• ✓ parsley flakes
• russet potato
• water
• carrot
• onion
• chicken base
• salt
• milk
• sour cream
• all-purpose flour
• ham
• processed cheese food

Instructions

1. 1 Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
2. 2 Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.

By ashli113

Ingredients

• ✓ parsley flakes
• dijon mustard
• brown sugar
• thyme
• salt
• black pepper
• pork tenderloin
• potato
• green bean
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Whisk mustard, brown sugar, parsley, thyme, salt, and pepper together in a large bowl. Place tenderloin into the bowl and roll through the mustard mixture until evenly coated on all sides.
3. 3 Place potatoes, green beans, and olive oil into a separate bowl. Season with salt and pepper to taste and stir until evenly combined. Set aside.
4. 4 Place tenderloin into the basket of the preheated air fryer and cook, undisturbed, until slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer to a cutting board and let rest for 10 minutes.
5. 5 Meanwhile, place green beans and potatoes into the air fryer basket and cook for 10 minutes, shaking halfway through cook time.
6. 6 Slice tenderloin and serve with potatoes and green beans.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• egg
• lemon juice
• garlic powder
• all-purpose flour
• parmesan cheese
• salt
• chicken breast
• cooking spray
• butter
• chicken broth
• caper

Instructions

1. 1 Prepare your dredging station: Whisk eggs, 1 tablespoon lemon juice, and garlic powder together in a bowl until well combined. Place flour, Parmesan, parsley, and salt into a wide, shallow bowl or pie plate; stir with a fork until well blended.
2. 2 Preheat an air fryer to 375 degrees F (190 degrees C) according to the manufacturer's instructions. Spray the bottom insert of the fryer with cooking spray.
3. 3 Place chicken between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until uniform and thin.
4. 4 Dredge chicken in flour mixture, then in egg wash, and then in flour mixture again. Place each piece into the air fryer as you go, arranging so no pieces overlap. If you have too many pieces of chicken, you can cook them in batches.
5. 5 Bake in the preheated air fryer until no longer pink in the center and the juices run clear, about 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 While the chicken cooks, melt butter in a small saucepan over medium heat. Whisk in chicken broth, remaining 2 tablespoons lemon juice, and capers with their liquid. Bring to a simmer, then allow to simmer and reduce slightly while the chicken cooks; the sauce will be thin.
7. 7 Serve chicken with lemon-butter sauce drizzled over the top.

By Rebekah Rose Hills

Ingredients

• ✓ parsley flakes
• chicken leg
• potato
• baby carrot
• garlic
• yellow squash
• onion
• garlic powder
• salt
• black pepper
• butter
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
3. 3 Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

By Melissa

Ingredients

• ✓ parsley flakes
• spaghetti squash
• olive oil
• green bell pepper
• onion
• zucchini
• carrot
• garlic
• water
• salt
• black pepper
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.
3. 3 Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.
4. 4 While squash is baking, heat olive oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; sauté until vegetables begin to soften, about 5 minutes. (The zucchini will add water to the pan; that's okay, it will cook out.) Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from heat.
5. 5 At the same time, heat spaghetti sauce in a small saucepan over medium heat until warm.
6. 6 Remove squash from the oven and let cool slightly. Use a fork to remove the strands of flesh; place in a large bowl.
7. 7 Add sautéed vegetables to spaghetti squash in the bowl and toss to combine. Mix in warm spaghetti sauce until evenly coated.

By sugar_fairy4

Ingredients

• ✓ parsley flakes
• pork loin chop
• bread crumb
• parmesan cheese
• salt
• black pepper
• butter
• garlic
• white wine
• mushroom
• cornstarch
• water
• olive oil

Instructions

1. 1 Pound pork chops with a spiked meat mallet until 1/4-inch thick; set aside. In a large bowl, combine bread crumbs, Parmesan cheese, parsley flakes, salt, and pepper. Press pork into crumbs to bread thoroughly; set aside.
2. 2 Melt butter in a large saucepan over medium-high heat. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and sliced mushrooms. Allow to simmer and cook until mushrooms have softened, about 10 minutes. Stir together cornstarch and water, then add to mushroom sauce. Simmer until sauce has thickened, then remove from the heat and set aside.
3. 3 Meanwhile, heat a few tablespoons of olive oil in a large, nonstick skillet over medium-high heat. Fry the pork cutlets a few at a time until golden brown and cooked through, 1 to 2 minutes per side. Serve with reserved mushroom sauce.

By The Nominatrix

Ingredients

• ✓ parsley flakes
• barbecue sauce
• vegetarian burger crumble
• green bell pepper
• onion
• garlic
• bread crumb
• parmesan cheese
• egg
• thyme
• basil
• salt
• pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Combine 1/2 of the BBQ sauce, vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and beaten egg in a large bowl. Season with thyme, basil, parsley, salt, and pepper. Transfer mixture into the prepared loaf pan.
3. 3 Bake in the preheated oven for 45 minutes. Pour remaining BBQ sauce over the loaf, and continue baking until loaf is set, about 15 minutes more.

By RAINSINGER

Ingredients

• ✓ parsley flakes
• pork chop
• olive oil
• garlic
• brown sugar
• lemon juice
• brown mustard
• thyme
• onion powder
• worcestershire sauce
• white wine vinegar
• mesquite seasoning
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork chops on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.
3. 3 Whisk olive oil, garlic, brown sugar, lemon juice, mustard, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl; pour into a large resealable plastic bag.
4. 4 Add pork chops, coat with marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator, 6 to 8 hours.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chops from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook chops on the preheated grill until nicely browned on each side and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.

By BethAnne923

Ingredients

• ✓ parsley flakes
• pork sausage
• onion
• sauerkraut
• bread crumb
• yellow mustard
• garlic salt
• black pepper
• cream cheese
• all-purpose flour
• egg
• milk
• bread crumb
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is crumbly and browned, about 10 minutes. Drain grease and allow to cool slightly.
2. 2 Transfer sausage mixture into a large bowl. Stir in drained sauerkraut, 2 tablespoons bread crumbs, mustard, garlic salt, and pepper. Combine cream cheese and parsley in a small bowl; mix into sauerkraut mixture. Cover and refrigerate for 1 hour.
3. 3 Place flour into a shallow bowl. Whisk together egg and milk in another bowl. Place 3/4 cup bread crumbs in a third bowl.
4. 4 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
5. 5 Shape sauerkraut mixture into 3/4-inch balls. Coat balls in flour, then dip in egg mixture and roll in bread crumbs to thoroughly coat.
6. 6 Working in batches, fry balls in hot oil until golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate and serve hot.

By Marie Velez-Kirk

Ingredients

• ✓ parsley flakes
• cooking spray
• chicken thigh
• salt
• black pepper
• butter
• mustard
• maple syrup
• garlic powder
• panko bread crumb
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil, then lightly spray with nonstick cooking spray.
2. 2 Wash chicken thighs and trim excess fat and skin. Remove skin, if desired. Pat dry and sprinkle with salt and pepper.
3. 3 Combine melted butter with mustard, maple syrup, and garlic powder in a shallow bowl. Combine panko with Parmesan cheese, parsley, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another shallow bowl.
4. 4 Brush or rub the chicken thighs with the butter-mustard mixture, then press into the panko mixture until thoroughly coated on all sides. Place on the prepared baking sheet.
5. 5 Bake in the preheated oven until juices run clear when chicken is pierced with a fork, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By tonye

Ingredients

• ✓ parsley flakes
• butter
• olive oil
• elbow macaroni
• beef sausage
• tomato
• onion
• cheddar cheese
• monterey jack cheese
• onion powder
• garlic powder
• salt
• black pepper
• american cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter and 1 teaspoon oil.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
3. 3 Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, remaining 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into the prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Remove aluminum foil from the baking dish, increase heat to 425 degrees F (220 degrees C), and bake until sauce is bubbly, and top is golden brown, about 15 minutes. Cool for 15 minutes before serving.

By I hearts allrecipes

Ingredients

• ✓ parsley flakes
• butter
• onion
• carrot
• celery
• flour
• chicken broth
• chicken
• lentil
• paprika
• dill
• thyme
• egg noodle
• lemon juice
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter and add onion, carrots, and celery. Saute for 2 minutes. Sprinkle flour over the vegetables, stir, and hit cancel.
2. 2 Add broth, chicken, lentils, parsley, paprika, dill, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure using the quick release method according to manufacturer's instructions, about 5 minutes. Turn the pot off and remove the lid. Stir in noodles and lemon juice. Let sit for 15 minutes or until noodles are cooked. Ladle into bowls and salt and pepper to taste.

By Soup Loving Nicole

Ingredients

• ✓ parsley flakes
• black pepper
• salt
• sour cream
• worcestershire sauce
• beef broth
• flour
• button mushroom
• butter
• black pepper
• onion powder
• garlic powder
• salt
• worcestershire sauce
• egg
• onion
• ground beef

Instructions

1. 1 Mix ground beef, onion, eggs, 1 tablespoon Worcestershire sauce, parsley, 2 teaspoons salt, garlic powder, onion powder, and 1/2 teaspoon pepper together in a bowl. Split steak mixture into 6 portions and form into patties.
2. 2 Heat a large skillet over medium-high heat. Cook patties, 3 at a time, until slightly browned on one side, about 5 minutes. Flip and cook until other side is browned, about 5 minutes more. Repeat with remaining patties, pouring off any excess liquid. Place Salisbury steaks on a plate and cover with aluminum foil to maintain heat, or keep them warm in the oven.
3. 3 Melt butter in the same skillet over medium heat. Add mushrooms and cook until golden brown, about 5 minutes. Transfer mushrooms to a bowl, reserving butter in the skillet.
4. 4 Stir flour into the butter until dissolved. Pour in beef broth slowly, stirring until thickened, about 7 minutes. Add 1 teaspoon Worcestershire sauce; cook, stirring frequently, until gravy starts to thicken slightly, about 5 minutes. Add sour cream and season with salt and pepper. Cook, stirring until all sour cream is melted and gravy is light brown, about 2 minutes.
5. 5 Stir mushrooms back into the gravy. Remove from heat and let cool until thickened, about 2 minutes. Ladle gravy and mushrooms over steak patties.

By Chef DJ

Ingredients

• ✓ parsley flakes
• onion powder
• garlic powder
• cayenne pepper
• black pepper
• salt
• sugar
• white vinegar
• milk
• turkey
• flour
• cornstarch
• turkey broth
• water
• green bell pepper
• vegetable oil
• turkey neck
• giblet

Instructions

1. 1 Place giblets and neck in a saucepan with enough water to cover by 2 inches; bring to a boil. Reduce heat to low; simmer until cooked through, 30 to 45 minutes. Transfer giblets and neck to a cutting board.
2. 2 Finely mince heart, liver, and gizzard meat; reserve 1/3 cup minced giblet meat. Remove meat from neck; finely mince. Mash neck meat in a mortar with a pestle.
3. 3 Heat oil in large saucepan over medium-high heat. Add bell pepper; sauté until fragrant and slightly softened, about 1 minute. Pour water and broth into saucepan; immediately whisk in cornstarch and flour until smooth.
4. 4 Stir cubed turkey meat, 1/3 cup minced giblet meat, mashed neck meat, milk, vinegar, sugar, salt, black pepper, cayenne pepper, garlic powder, onion powder, and dried parsley flakes into broth mixture; bring to a boil. Reduce heat to low; simmer, whisking occasionally, until gravy is thick, 30 to 35 minutes.

By Doug O'Florida

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