Skip to content

Type what you have

Cook with

parsley ×
Easy Tzatziki Sauce
Pantry Greek

Easy Tzatziki Sauce

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Squeeze chopped cucumbers to release any excess moisture; place in a bowl.
  3. 3 Add yogurt, parsley, and garlic; stir together until well blended. Season to taste with salt.

By Jake176

Tzatziki Sauce (Yogurt and Cucumber Dip)
Pantry Greek

Tzatziki Sauce (Yogurt and Cucumber Dip)

4.5

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
  2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady

Greek Seasoning Blend
Pantry Greek

Greek Seasoning Blend

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a small bowl; mix well.
  3. 3 Transfer to an airtight container for storage.

By Misty Jane Pilgrim

Alfredo Sauce
Pantry American

Alfredo Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.
  3. 3 Add cheese and garlic; whisk continuously until heated through. Stir in parsley.
  4. 4 Serve immediately and enjoy!

By Rebecca Swift

Easy Horseradish Aioli
Pantry American

Easy Horseradish Aioli

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Stir together mayonnaise, horseradish, and garlic granules in a small bowl. Season with salt to taste.
  2. 2 Place in a serving dish and sprinkle with chopped parsley. Refrigerate for at least 30 minutes before serving.
  3. 3 Serve with lemon slices, if desired. Keeps in the refrigerator in an airtight container for up to 5 days.

By Bibi

Garlic Butter Sauce II
Pantry Italian

Garlic Butter Sauce II

4.2

Prep
10 min
Cook
3 min
Total
15 min

Instructions

  1. 1 Heat olive oil in small skillet over medium-low heat; cook and stir the garlic until fragrant, about 3 minutes.
  2. 2 Toss hot cooked pasta (see Cook's Note) with olive oil and garlic mixture. Add the parsley, salt, and ground black pepper to taste. Serve with fresh-grated Parmesan cheese.

By George

Best Friend Doggie Biscuits
Pantry American

Best Friend Doggie Biscuits

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
  2. 2 In a large bowl, combine cornmeal, flour, and salt. In a separate bowl, beat egg with oil, then stir in chicken broth and parsley. Gradually stir wet ingredients into dry ingredients until combined and a soft dough forms.
  3. 3 Lightly knead dough on a lightly floured surface and roll out to a thickness of 1/2 inch. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto the prepared cookie sheet.
  4. 4 Bake in the preheated oven until firm, about 15 minutes.

By Allie G

Smoked Salmon Alfredo Sauce
Pantry Italian

Smoked Salmon Alfredo Sauce

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Saute onion in the butter in a pan until clear. Add the salmon and saute at medium to low heat for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.

By Jennifer

Cream of Mushroom Sauce
Pantry American

Cream of Mushroom Sauce

4.1

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk condensed soup, milk, soy sauce, parsley, black pepper, Italian seasoning, chili powder, and sugar in a saucepan until smooth.
  3. 3 Bring to a simmer over medium heat. Reduce heat to medium-low and cook for 15 minutes, stirring occasionally.

By food friend

Dill Pesto
Pantry American

Dill Pesto

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine parsley, pine nuts, Parmesan cheese, dill, and garlic in the bowl of a food processor; pulse until combined, 2 to 3 minutes.
  2. 2 Add 1 tablespoon olive oil, small squirt lemon juice, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; pulse.
  3. 3 Add 1 tablespoon olive oil; pulse. Continue adding olive oil, lemon juice, salt, and black pepper until pesto reaches desired flavor and consistency.

By LaDonna Langwell

Creamy Garlic Sauce
Pantry American

Creamy Garlic Sauce

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring 1/4 cup water to a boil in a saucepan over medium heat.
  3. 3 Add garlic and garlic powder; boil until water has almost evaporated, about 5 minutes.
  4. 4 Stir in cream and parsley; season with salt and pepper.
  5. 5 Mix cornstarch and remaining 1/4 cup water together in a cup. Stir cornstarch mixture into sauce.
  6. 6 Cook, stirring constantly, until thickened, about 3 minutes.
  7. 7 Serve and enjoy!

By AUSSIEDAVE1

Herb Butter for Steak
Pantry American

Herb Butter for Steak

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
  2. 2 Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
  3. 3 Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
  4. 4 Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
  5. 5 Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
  6. 6 Return to the refrigerator until firmed up, about 40 minutes.
  7. 7 Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

By Bibi

Authentic Chimichurri
Pantry Latin American

Authentic Chimichurri

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine parsley, olive oil, oregano, red wine vinegar, water, jalapeño, garlic, salt, and pepper in the bowl of a food processor.
  3. 3 Pulse ingredients until desired consistency is reached.
  4. 4 Serve and enjoy!

By Avon- status quo PRO

Herbed Dumplings
Pantry American

Herbed Dumplings

4.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine flour, baking powder, salt, baking soda, thyme, parsley, and oregano in a bowl. Cut in butter until mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  2. 2 Drop by rounded tablespoons into simmering soup or stew, cover, and cook for 15 minutes.

By Ronna

Garlic Bell Pepper Vinaigrette
Pantry American

Garlic Bell Pepper Vinaigrette

4.3

Prep
30 min
Cook
Total
2910 min

Instructions

  1. 1 Choose a clean bottle or jar with a well fitting lid or cork. Put the peppers, garlic, parsley, and basil into the jar or bottle. Pour in olive oil, italian dressing, and red wine vinegar. Season with salt and pepper to taste. Cover with lid, shake well to mix, and refrigerate at least 2 days to allow flavors to develop.

By NIC710

Best Vodka Sauce
Pantry Italian

Best Vodka Sauce

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large saucepan over high heat until the surface is very hot; add minced garlic and sear until brown, 1 to 2 minutes.
  3. 3 Pour vodka into the saucepan, taking care in case any flames ignite from the alcohol meeting the hot surface of the pan.
  4. 4 Quickly pour cream into pan to douse any flames and stir; add tomato sauce, crushed tomatoes, Parmesan cheese, basil, and parsley.
  5. 5 Bring the mixture to a boil, remove from heat, and rest sauce long enough to let herbs flavor the sauce, 5 to 10 minutes.

By J Lynn

Buttermilk Ranch Dressing with Greek Yogurt
Pantry American

Buttermilk Ranch Dressing with Greek Yogurt

4.5

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Whisk Greek yogurt, buttermilk, sour cream, parsley, dill, onion powder, garlic powder, salt, and black pepper together in a bowl; cover the bowl with plastic wrap. Refrigerate so flavors blend, about 30 minutes.

By The Jazz Chef

Homemade Pesto
Pantry Italian

Homemade Pesto

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground.
  2. 2 Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper.

By Peggy

Old Fashioned Sicilian Succo
Pantry Italian

Old Fashioned Sicilian Succo

4.5

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 In a large pot mix together garlic, tomato sauce, tomato paste, parsley and basil. Bring sauce to a boil and then turn down the heat and simmer.
  2. 2 In a large bowl mix together the ground beef, ground pork, bread crumbs, parmesan cheese, garlic powder and parsley. Shape into balls the size of a child's fist. In a skillet, fry meatballs in hot olive oil until brown. Add to sauce mixture. Simmer over low heat for four hours.

By Joiamia