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
• cauliflower
• olive oil
• steak rub

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Remove all green leaves and stems from the core of the cauliflowers. Trim core but do not remove the core as it helps hold the cauliflower steaks together. Cut cauliflower lengthwise into 1/2 inch thick slices.
3. 3 Rub both sides of cauliflower slices with olive oil and steak rub. Set cauliflower slices onto a baking sheet.
4. 4 Roast in the preheated oven for 30 minutes. Flip cauliflower steaks and roast until lightly browned and cooked through, 15 more minutes. Sprinkle with chopped parsley before serving.

By CookingWithShelia

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
• zucchini
• pizza sauce
• pepperoni
• mozzarella cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread zucchini slices in 1 layer on the prepared baking sheet.
3. 3 Bake in the preheated oven until zucchini is tender, about 15 minutes.
4. 4 Spoon pizza sauce over each zucchini slice and top with pepperoni and mozzarella cheese. Sprinkle herbs over each.
5. 5 Bake in the preheated oven until cheese is melted, about 5 minutes more.

By Sara Bellum

Ingredients

• ✓ parsley
• seasoned salt
• black pepper
• garlic powder
• onion powder
• thyme

Instructions

1. 1 Mix parsley, seasoned salt, pepper, garlic powder, onion powder, and thyme together in a small bowl.

By BEC

Ingredients

• ✓ parsley
• cream cheese
• lemon
• greek seasoning
• pink salmon
• artichoke heart

Instructions

1. 1 Mix cream cheese, parsley, lemon, and Greek seasoning together in a bowl; fold in salmon and artichoke hearts.

By stephanie

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
• vidalia onion
• butter
• all-purpose flour
• chicken broth
• heavy cream
• milk

Instructions

1. 1 Slice onions thinly. Place half of the onions in a skillet with half of the butter; cook, covered, over medium-high heat until soft, about 10 minutes. Remove to a platter, and cook remaining onions with butter. Return two-thirds of the reserved onions to the skillet. (Reserve the rest for garnish.)
2. 2 Stir in flour until well combined with onions. Slowly stir in chicken broth. Remove from heat, and let cool about 10 minutes. Stir in cream and milk.
3. 3 Pour into a blender, and blend until smooth and creamy. Return to stovetop, and heat through over medium-low heat. Pour into bowls, and garnish with reserved onions and chopped parsley.

By A_RAVEN_FAN

Ingredients

• ✓ parsley
• olive oil cooking spray
• butternut squash
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
2. 2 Spray squash pieces with cooking spray to coat; transfer to a bowl. Season squash with parsley, kosher salt, and black pepper; toss to coat and arrange onto prepared baking sheet.
3. 3 Bake in preheated oven for 15 minutes, turn with spatula, and continue baking until soft in the center, about 15 minutes more.

By hmstarr

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
• bacon
• mayonnaise
• green onion
• cherry tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat for 6 to 8 minutes, or until evenly brown. Once cooled, crumble and set aside.
2. 2 In a bowl, stir together mayonnaise, bacon, green onions, and parsley until well blended. Set aside.
3. 3 Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. Serve chilled.

By CATMANIACS

Ingredients

• ✓ parsley
• butter
• heavy cream
• parmesan cheese
• garlic

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

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
• bread
• butter
• parmesan cheese
• garlic powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cut bread into 1-inch thick slices, without cutting all the way through the loaf. Combine butter, Parmesan cheese, garlic powder, and parsley in a small bowl; spread between bread slices and over top of loaf. Wrap loaf in aluminum foil, leaving top partially uncovered.
3. 3 Bake in the preheated oven until butter melts and bread toasts, 15 to 20 minutes.

By amberfoy1

Ingredients

• ✓ parsley
• leek
• butter
• white wine
• salt

Instructions

1. 1 Cut leeks about 1/4 inch above the roots and inspect for any soil. If soil is found, make another cut about 1/4 inch above the first one.
2. 2 Trim away the dark green sheaths, and again, inspect for soil. Tear away the outer layer of the white part of the leek, as it will be tough. Clean and reserve sheaths for seasoning, if desired.
3. 3 Cut leeks lengthwise, making narrow cuts, about 1/4 inch wide (julienne cut). If any soil is found, place cut leeks in a colander and submerge in a bowl of water. Swish gently, allowing any sediment to settle to the bottom. Remove leeks from the water, drain, and pat dry with paper towels.
4. 4 Melt 2 tablespoons butter in a non-stick skillet over medium heat until foamy. Add leeks and cook, stirring constantly, about 4 minutes. Pour in wine and cook until leeks are tender, about 1 minute.
5. 5 Remove from heat and stir in remaining butter. Season with salt and garnish with fresh parsley.

By Bibi

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
• garlic
• parmesan cheese
• black pepper
• baguette

Instructions

1. 1 Preheat a grill to high heat.
2. 2 Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
3. 3 Spread the butter mixture generously on the baguette slices.
4. 4 Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
5. 5 Sprinkle with parsley and serve immediately.

By ghada faris

Ingredients

• ✓ parsley
• bacon
• onion
• egg
• buttermilk baking mix
• american cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 24-cup mini muffin pans.
2. 2 Cook bacon and onion together in a large skillet over medium heat until bacon is crisp and onion is tender, about 5 minutes. Drain on paper towels and set aside to cool slightly.
3. 3 Whisk eggs in a medium bowl. Stir in baking mix, parsley, cheese, bacon, and onion until evenly combined. Spoon the mixture into the prepared muffin cups, filling each about 3/4 full.
4. 4 Bake in the preheated oven until the tops are lightly browned, about 10 to 15 minutes. Allow mini quiches to cool in the pan before carefully removing with a small knife or spatula.

By Jayne

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
• wonton wrapper
• chive and onion cream cheese
• cilantro
• water
• oil

Instructions

1. 1 Set your air fryer to 350 degrees F (175 degrees C).
2. 2 Lay six wonton skins on a cutting board, points facing up and down like a diamond. Place approximately 1 round teaspoon of cream towards the bottom corner.
3. 3 Sprinkle some cilantro and parsley over the cream cheese
4. 4 Rub a little water along the edge of the bottom of the wonton. Gently fold the top portion of the wonton down over the cream cheese to meet the two points together. Seal together with one finger, ensuring cream cheese does not leak out and all air bubbles are out.
5. 5 Fold the long corners of the triangle over on themselves to form a little packet. Seal with some water.
6. 6 Brush each wonton with a bit of vegetable oil. Air fry oil side up for 5 minutes. Flip and dab each wonton with a little oil. Fry until they are brown to your likening, an additional 3 to 4 minutes.

By LaDonna Langwell

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