Type what you have

Ingredients

• ✓ flat leaf parsley
• red wine
• pork neck bone
• mild sausage
• turkey sausage
• pepper
• salt
• milk
• egg
• bread crumb
• ground beef
• garlic powder
• tomato
• tomato
• garlic
• onion
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a large saucepan over medium heat. Saute onion and garlic until onion is soft and translucent. Pour in crushed tomatoes and whole tomatoes. As you are adding the whole tomatoes, let them slowly slide through your fingers and crush them coarsely on the way into the pot. Season with 1/4 cup of the parsley and 1 teaspoon garlic powder. Cover, and reduce heat to low.
2. 2 In a large bowl, mix the ground beef chuck, breadcrumbs, 1 teaspoon garlic powder, 1/8 cup parsley, egg, milk, and salt and pepper to taste. Mix ingredients with your hands until well blended. Form into small, golf ball-size meatballs. Slice all of the sausage links but one hot and one mild link into 1/2 inch chunks.
3. 3 Heat 2 tablespoons in a large skillet over medium heat. The oil should be slightly smoking. Slice open the remaining links of hot and mild sausage, and crumble into the pan. Saute, continually breaking up the pieces, until they are all golden brown. Transfer to the sauce. Brown the meatballs, chopped sausage links, and pork bones on all sides until they are a deep golden brown. You may need to do this in stages, and continually transfer into the sauce when browned. Drain excess fat.
4. 4 Pour the red wine into the skillet and deglaze all of the brown chunks on the bottom of the pan. Let the wine reduce to about half, then transfer into the sauce. Frequently stir, and season with salt and pepper to taste for about another hour after the last meat has been transferred into the pan. Finish by stirring the remaining fresh parsley into the sauce. Spoon sauce over your favorite pasta and serve the meat on a separate plate.

By Flocco

Ingredients

• ✓ flat leaf parsley
• bacon
• onion
• chanterelle mushroom
• sour cream
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium-high heat and cook bacon until crisp, about 3 minutes. Add onions and cook until soft and translucent, about 5 minutes. Add chanterelle mushrooms, cover pan, and cook until mushrooms are soft, about 15 minutes.
2. 2 Stir together sour cream and flour. Add sour cream mixture to mushrooms and season with salt and pepper. Mix to combine and cook until cream is hot, about 1 minute. Stir in chopped parsley right at the end.

By Julia

Ingredients

• ✓ flat leaf parsley
• whole milk yogurt
• cucumber
• buttermilk
• garlic
• mint
• olive oil
• salt
• white pepper

Instructions

1. 1 Line a fine sieve with a coffee filter or a piece of cheesecloth. Add yogurt and strain for 30 minutes. Pour away the whey that collects.
2. 2 Peel cucumbers; scrape out and discard the seeds. Roughly chop cucumber and place in a blender. Add 1/2 of the yogurt, 1/2 of the buttermilk, and 1 clove garlic; puree. Add remaining yogurt, buttermilk, garlic, mint, and parsley; process everything until finely pureed. You might have to work in batches depending on the size of your blender. Add olive oil and season with salt and pepper.
3. 3 Refrigerate for at least 1 hour. Serve chilled.

By nch

Ingredients

• ✓ flat leaf parsley
• butter
• olive oil
• beef sirloin steak
• salt
• black pepper
• brandy
• heavy cream
• roquefort cheese

Instructions

1. 1 Melt the butter and heat the oil in a skillet over high heat. Season steaks with salt and pepper, and quickly sear on both sides. Reduce heat to medium, and continue cooking steaks 5 minutes on each side, or to desired doneness. Remove from skillet and keep warm.
2. 2 Pour brandy into the skillet and stir to loosen browned bits from bottom. Stir in cream, and return to a boil. Cook and stir until sauce is thick enough to coat the back of a spoon. Mix cheese into the sauce until melted. Pour over the steaks to serve. Garnish steaks with parsley.

By CASSUNFIRE

Ingredients

• ✓ flat leaf parsley
• balsamic vinegar
• olive oil
• garlic
• rosemary
• thyme
• sage
• salt
• pepper
• chicken breast

Instructions

1. 1 Blend vinegar, oil, garlic, parsley, rosemary, thyme, sage, salt, and pepper in a blender until well combined. Place chicken in a glass dish or bowl and pour marinade over top. Cover and marinate in the refrigerator for at least 2 hours or up to 48 hours.
2. 2 When ready to cook, preheat the grill to medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
3. 3 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Robyn Webb

Ingredients

• ✓ flat leaf parsley
• penne pasta
• olive oil
• onion
• fish stock
• white wine
• scotch whiskey
• salmon
• heavy cream
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook 8 to 10 minutes, until al dente, and drain.
2. 2 Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Pour in the fish stock and white wine, and cook until reduced by 1/2.
3. 3 Remove the skillet from heat, and pour in the Scotch whiskey. Using a long match, carefully ignite the Scotch. Once the flame had subsided, return the skillet to medium heat, and mix in the salmon. Stir in the cream, and bring the mixture to a boil. Continue to cook and stir until thickened.
4. 4 In a large bowl, toss the cooked penne pasta with the salmon mixture. Season with pepper, and top with Parmesan cheese and parsley to serve.

By EMMYJAY1

Ingredients

• ✓ flat leaf parsley
• clam shell
• clam
• crab meat
• bread crumb
• sweet onion
• garlic
• butter
• olive oil
• lemon pepper
• paprika
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
3. 3 Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
4. 4 Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.

By Danielle Merk

Ingredients

• ✓ flat leaf parsley
• celery
• green onion
• onion
• red wine vinegar
• ketchup
• tomato puree
• mustard
• worcestershire sauce
• vegetable oil
• paprika
• shrimp
• lettuce

Instructions

1. 1 In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
2. 2 When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

By CYNTHIA

Ingredients

• ✓ flat leaf parsley
• pork loin chop
• salt
• black pepper
• all-purpose flour
• egg
• panko bread crumb
• parmesan cheese
• italian seasoning
• olive oil
• marinara sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
3. 3 Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
4. 4 Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
5. 5 Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
6. 6 Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

By France Cevallos

Ingredients

• ✓ flat leaf parsley
• vegetable oil
• onion
• celery
• carrot
• rosemary
• tarragon
• thyme
• chicken broth
• chicken breast
• egg noodle
• salt
• pepper

Instructions

1. 1 In a large skillet over medium heat, cook onions in oil until translucent. Stir in celery, carrot, rosemary, tarragon, thyme, and parsley and cook covered until vegetables are soft, 5 to 10 minutes.
2. 2 Transfer vegetable mixture to a large pot and pour in chicken broth. Simmer over low heat, covered, for 30 minutes.
3. 3 Stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. Season with salt and pepper.

By Steve Grooms

Ingredients

• ✓ flat leaf parsley
• potato
• olive oil
• trout
• italian seasoning
• salt
• black pepper
• yellow bell pepper
• onion
• anchovy
• kalamata olive
• tomato
• caper
• white wine

Instructions

1. 1 Place potatoes in a medium pot and fill with enough lightly salted water to cover. Bring to a boil, and cook until fork-tender, about 8 minutes. Drain, cover, and set aside.
2. 2 While the potatoes are cooking, heat the extra virgin olive oil in a large skillet on medium high. Rinse the trout fillets and pat dry. Season the trout with the dried Italian seasoning and salt and pepper. Gently place the trout in the heated oil and pan fry without moving the fillets for 10 minutes.
3. 3 Carefully turn the fillets. Arrange the bell pepper and onions on top of the trout and cook for 5 minutes. Then, place the anchovies, olives, tomatoes, capers, and parsley on top of the fillets. Pour in the white wine and simmer for an additional 5 minutes. Serve the trout and vegetables on a bed of steamed potatoes.

By IMANKAY

Ingredients

• ✓ flat leaf parsley
• water
• quinoa
• olive oil
• red onion
• green pepper
• mushroom
• asparagus
• raisin
• ginger root
• salt
• pepper
• shrimp
• lime
• olive oil

Instructions

1. 1 In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat, and set aside 10 minutes, or until all liquid has been absorbed.
2. 2 Heat 2 tablespoons olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the mushrooms, asparagus, raisins, and ginger, and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until opaque.
3. 3 In a large bowl, mix the quinoa with the lime juice and remaining 2 tablespoons olive oil. Toss with the skillet mixture and parsley to serve.

By BLUESP

Ingredients

• ✓ flat leaf parsley
• salt
• red pepper flakes
• honey
• garlic
• lemon
• white wine vinegar
• aluminum foil
• lamb breast
• paprika
• coriander
• cinnamon
• herb seasoning
• black pepper
• salt
• cumin
• olive oil

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Whisk olive oil, cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika in a large bowl until combined.
3. 3 Coat lamb breasts in spice mixture, then place fat-side-up in a roasting pan. Tightly cover the roasting pan with aluminum foil.
4. 4 Bake in the preheated oven until meat is tender when pierced with a fork, about 2 hours.
5. 5 Meanwhile, combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a bowl. Mix well and set aside.
6. 6 Remove meat from the oven.
7. 7 Increase oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
8. 8 Remove lamb from the roasting pan and cut into 4 pieces. Place lamb pieces on the prepared baking sheet. Brush tops with fat drippings from the roasting pan.
9. 9 Roast in the preheated oven until meat is browned and edges are crispy, about 20 minutes.
10. 10 Turn the oven broiler to high and brown meat until top is golden brown, about 4 minutes. Serve lamb topped with parsley-vinegar sauce.

By John Mitzewich

Ingredients

• ✓ flat leaf parsley
• pecan
• olive oil
• parmesan cheese
• kalamata olive
• jalapeno pepper
• garlic
• lemon

Instructions

1. 1 Place the parsley, pecans, olive oil, Parmesan cheese, olives, jalapeno pepper, garlic, lemon juice, and lemon zest in the bowl of a blender or food processor, and pulse until smooth and creamy. Store in refrigerator.

By souplover Sue

Ingredients

• ✓ flat leaf parsley
• potato
• butter
• parmesan cheese
• buttermilk
• heavy cream
• salt

Instructions

1. 1 Slice all potatoes in half, place in a large pan, and cover with cool water.
2. 2 Bring to a boil for 25 to 35 minutes or until potatoes are tender enough to mash.
3. 3 Drain water and add remaining ingredients. The parsley cooks slightly with the heat of the potatoes.
4. 4 Mash by hand or with a hand mixer; season to taste with salt.

By Idaho Potatoes

Ingredients

• ✓ flat leaf parsley
• fava bean
• chickpea
• white bean
• olive oil
• garlic
• lemon
• kosher salt
• black pepper

Instructions

1. 1 Mix fava beans, chickpeas, white beans, parsley, olive oil, garlic, and lemon juice together in a bowl. Season with salt and pepper. Chill and marinate in the refrigerator for at least 2 hours before serving.

By slave2satan

Ingredients

• ✓ flat leaf parsley
• olive oil
• garlic
• red pepper flakes
• paprika
• shrimp
• sherry
• salt
• black pepper

Instructions

1. 1 Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
2. 2 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
3. 3 Garnish servings with chopped parsley.

By MMZEHER

Ingredients

• ✓ flat leaf parsley
• chickpea
• tahini
• lemon juice
• lemon zest
• garlic
• green onion
• salt
• black pepper

Instructions

1. 1 Place garbanzo beans, tahini, lemon juice, lemon zest, garlic, parsley, and green onion in the bowl of a food processor. Blend until smooth, adding water if the mixture is too thick. Season to taste with salt and pepper.

By Maryellen

Ingredients

• ✓ flat leaf parsley
• butter
• all-purpose flour
• milk
• salt
• white pepper
• phyllo dough
• feta cheese
• egg yolk
• monterey jack cheese
• butter

Instructions

1. 1 Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Gradually stir in the hot milk so that no lumps form. Cook, stirring constantly, until the sauce thickens enough to coat a metal spoon. Season with salt and white pepper, remove from the heat and set aside to cool.
2. 2 When the sauce is cooled, stir in the feta cheese, egg yolks, Monterey jack cheese, 3 tablespoons melted butter and parsley.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Cut the sheets of phyllo dough into strips about 3 inches wide. Use one stack at a time, covering the rest with a damp towel to keep them from drying out.
4. 4 Lay out one piece of phyllo at a time. Brush with butter, and place about 1 teaspoon of the cheese mixture on one end. Fold one corner up to match the other edge. Continue folding in triangle shape until you reach the end of the strip. Place on a baking sheet, and continue with the remaining strips of dough.
5. 5 Bake for 15 to 20 minutes in the preheated oven, or until golden brown. These can also be prepared ahead of time, and frozen after folding. Bake when ready to serve.

By HAPPYCOOKER03

Ingredients

• ✓ flat leaf parsley
• linguine pasta
• butter
• onion
• mushroom
• garlic
• white wine
• clam
• sour cream
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
2. 2 Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
3. 3 Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

By Cristina

Ingredients

• ✓ flat leaf parsley
• heavy cream
• salt
• black pepper
• cayenne pepper
• miniature ravioli
• gorgonzola cheese
• parmesan cheese
• apple
• walnut
• parsley

Instructions

1. 1 Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper.
2. 2 Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water.
3. 3 Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water.
4. 4 Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.

By John Mitzewich

Ingredients

• ✓ flat leaf parsley
• ground beef
• onion
• raisin
• cayenne pepper
• cinnamon
• coriander
• nutmeg
• white sugar
• salt
• pepper
• skewer
• vegetable oil

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
3. 3 Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

By Marlies Monika

Ingredients

• ✓ flat leaf parsley
• ground beef
• veal
• ground pork
• romano cheese
• egg
• garlic
• salt
• black pepper
• bread
• water
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beef, veal, and pork in a large bowl. Mix in cheese, eggs, garlic, parsley, salt, and pepper.
3. 3 Add bread crumbs and slowly mix in water, 1/2 cup at a time, until mixture is moist but still holds its shape (I usually use about 1 1/4 cups of water); shape into meatballs.
4. 4 Heat olive oil in a large skillet over medium heat. Add meatballs in batches, spacing them slightly apart so they brown instead of steam. Cook, turning occasionally, until evenly browned on all sides, slightly crisp on the outside, and cooked through in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Drain on paper towels.
5. 5 Enjoy!

By Geanine

Ingredients

• ✓ flat leaf parsley
• egg
• heavy cream
• parmesan cheese
• penne pasta
• olive oil
• onion
• pancetta
• nutmeg
• pine nut
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Whisk together eggs, cream, and 1 cup Parmesan cheese in a bowl. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta; cook until al dente, 8 to 10 minutes. Drain pasta; return it to the pot off heat and cover to keep warm.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 8 minutes. Transfer onion to a bowl; cover to keep warm.
4. 4 Cook pancetta in the same skillet over medium heat until browned; toss with nutmeg. Drain on paper towels.
5. 5 Combine pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in egg mixture, tossing gently, so eggs don't scramble. Cook until just heated through.
6. 6 Remove from heat and toss with parsley and remaining 1/2 cup Parmesan cheese. Serve immediately.

By KMOMMYZ

Ingredients

• ✓ flat leaf parsley
• veal shank
• all-purpose flour
• butter
• onion
• garlic
• carrot
• white wine
• tomato
• beef stock
• salt
• pepper
• lemon zest
• garlic

Instructions

1. 1 Gather all ingredients.
2. 2 Dust veal shanks lightly with flour.
3. 3 Melt butter in a large skillet over medium to medium-high heat. Add veal; cook until browned on outsides. Transfer to a bowl; keep warm.
4. 4 Add onion and 2 cloves crushed garlic to the skillet; cook and stir until onion is tender.
5. 5 Return veal to the skillet; stir in carrot and wine. Simmer for 10 minutes.
6. 6 Add tomatoes and beef stock; season with salt and black pepper.
7. 7 Cover; simmer over low heat for 1 ½ hours, basting veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
8. 8 Combine parsley, lemon zest, and 1 clove minced garlic in a small bowl. Sprinkle gremolata over veal just before serving.

By PICKLEDPOSSUM

Ingredients

• ✓ flat leaf parsley
• ✓ flat leaf parsley
• pepper
• salt
• paprika
• sherry vinegar
• creme fraiche
• chicken broth
• tomato sauce
• olive oil
• cayenne pepper
• oregano
• black pepper
• cumin
• paprika
• kosher salt
• egg
• garlic
• white long grain rice
• ground turkey thigh

Instructions

1. 1 Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
2. 2 Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
3. 3 Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.

By John Mitzewich

Ingredients

• ✓ flat leaf parsley
• lemon
• mussel
• shrimp
• green pea
• tomato
• squid
• black pepper
• salt
• saffron
• thyme
• white wine
• chicken broth
• arborio rice
• chicken breast
• chorizo
• red bell pepper
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in paella pan over medium heat. Add onion, garlic, and pepper; cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 ½ cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally.
2. 2 Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in ½ cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done.
3. 3 Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes.
4. 4 Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

By Christine L

Ingredients

• ✓ flat leaf parsley
• bleu cheese
• white cheddar cheese
• mozzarella cheese
• egg
• ricotta cheese
• pepper
• salt
• italian seasoning
• water
• buffalo wing sauce
• tomato
• rotisserie chicken
• garlic
• carrot
• celery
• onion
• canola oil
• ranch dressing mix
• mashed potato

Instructions

1. 1 Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
2. 2 In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
3. 3 Add the shredded chicken.
4. 4 Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
5. 5 In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
6. 6 Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
7. 7 Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
8. 8 Let stand 10 minutes before serving.

By Idahoan

Ingredients

• ✓ flat leaf parsley
• chorizo sausage
• shrimp
• red bell pepper
• onion
• olive oil
• lemon
• chicken stock
• bay leaf
• saffron
• short-grain white rice
• red pepper flakes
• garlic
• olive oil
• chicken breast
• black pepper
• salt
• oregano
• paprika
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
3. 3 Add chicken and stir to coat. Cover and refrigerate until needed.
4. 4 Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.
5. 5 Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
6. 6 While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.
7. 7 Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
8. 8 Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
9. 9 Enjoy!

By mls

Ingredients

• ✓ flat leaf parsley
• romano cheese
• parmigiano-reggiano cheese
• rigatoni
• garlic
• kalamata olive
• sweet pepper
• hot pepper
• water
• heavy cream
• chicken broth
• plum tomato
• marsala wine
• chicken thigh
• black pepper
• salt
• ground sausage
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. 2 Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3. 3 Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
5. 5 Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.

By John Mitzewich