Type what you have

Ingredients

• ✓ parsley
• potato
• salt

Instructions

1. 1 Place potatoes in 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. Sprinkle on parsley and serve hot.

By Uli Lengenberg

Ingredients

• ✓ parsley
• mayonnaise
• onion
• horseradish
• worcestershire sauce
• chili sauce
• ketchup

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, onion, horseradish, Worcestershire, parsley, chili sauce and ketchup. Chill until serving.

By Sara

Ingredients

• ✓ parsley
• egg
• green egg dye
• celery
• mayonnaise
• green food coloring

Instructions

1. 1 Place eggs in a large saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove hard-cooked eggs to a large bowl of cold water or the refrigerator and let sit until eggs are cold, at least 30 minutes
2. 2 Prepare egg dye according to package directions in a large metal or glass bowl.
3. 3 Gently crack eggs but do not remove shells so egg dye can reach egg whites.
4. 4 Working in batches, place cracked eggs into dye until it seeps through the cracks and colors eggs slightly, about 5 minutes per batch.
5. 5 Rinse eggs and peel to expose the green marbled color; slice eggs in half lengthwise.
6. 6 Scoop egg yolks into a medium bowl and mash with a fork. Mix in celery and mayonnaise until well combined; stir in green food coloring.
7. 7 Spoon yolk mixture into egg halves; top each egg half with a parsley leaf.

By Sabrina

Ingredients

• ✓ parsley
• lemon
• heavy cream
• butter
• salt
• cayenne pepper

Instructions

1. 1 Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
2. 2 Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

By John Mitzewich

Ingredients

• ✓ parsley
• haddock
• milk
• baking potato
• onion
• black pepper

Instructions

1. 1 In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
2. 2 Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

By t mcleod

Ingredients

• ✓ parsley
• cucumber
• white vinegar
• sugar
• water
• salt

Instructions

1. 1 Put sliced cucumbers into a bowl.
2. 2 Stir together vinegar, sugar, water, and salt in a separate bowl until sugar and salt dissolve; pour over cucumbers. Sprinkle parsley on top.
3. 3 Refrigerate cucumbers 3 hours to overnight.

By Jill Fisher

Ingredients

• ✓ parsley
• tomato
• cucumber
• red onion
• olive oil
• salt
• banana pepper

Instructions

1. 1 Combine tomatoes, cucumber, and red onion in a bowl. Drizzle with olive oil; stir. Season with salt. Sprinkle banana pepper slices on top; garnish with parsley.

By Bill Baldasti

Ingredients

• ✓ parsley
• chicken
• water
• tomato soup
• salt
• cabbage
• potato
• carrot
• onion
• bay leaf
• dill

Instructions

1. 1 Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones.
2. 2 In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt if needed, and serve.

By STAR20

Ingredients

• ✓ parsley
• mushroom
• sherry
• onion
• butter
• beef tenderloin
• puff pastry

Instructions

1. 1 Gather the ingredients.
2. 2 Combine mushrooms, sherry, onion, butter, and parsley in a large skillet over medium heat; cook and stir until all the liquid is absorbed and mushrooms are well browned, about 15 to 20 minutes. Allow to cool, then cover the top of each piece of tenderloin with mushroom mixture.
3. 3 Cut each partially thawed puff pastry sheet into 3 rectangles, for a total of 6 pieces of puff pastry. Roll out each puff pastry rectangle to about 1/4-inch thickness and place beef in the center; fold up and seal all the edges, making sure the seams are not too thick.
4. 4 Place on a baking sheet, cover with plastic wrap, and store in the refrigerator until 35 minutes before serving time.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Bake beef Wellingtons in the preheated oven for 25 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Let rest for 5 minutes before serving.
6. 6 Serve and enjoy!

By MARBALET

Ingredients

• ✓ parsley
• egg
• baking potato
• olive oil
• onion
• salmon
• mayonnaise

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
2. 2 While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
3. 3 Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
4. 4 Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

By JMRIBKA

Ingredients

• ✓ parsley
• shrimp
• paprika
• kosher salt
• garlic
• olive oil
• sherry

Instructions

1. 1 Gather all ingredients.
2. 2 Place shrimp in a large bowl and season with paprika and kosher salt; mix well to coat.
3. 3 Slice garlic into thin slices. Heat oil in a skillet over medium heat; add garlic and cook until golden, about 2 minutes.
4. 4 Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes.
5. 5 Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more.
6. 6 Remove from heat. Stir in parsley.

By John Mitzewich

Ingredients

• ✓ parsley
• flounder
• all-purpose flour
• bread crumb
• vegetable bouillon powder
• egg
• sunflower oil
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Clean fish fillets and cut into 8 thin pieces. Place on a kitchen towel to dry.
3. 3 Place flour and bread crumbs in two separate bowls. Divide bouillon powder and parsley between the 2 bowls and mix to combine.
4. 4 Beat eggs with a fork in a third bowl.
5. 5 Dip fish into the flour, then into the egg wash, and finally dust lightly in bread crumbs. Place on a plate.
6. 6 Heat sunflower oil in a frying pan over medium heat. Gently add fish to the hot oil and fry until golden brown, about 1 1/2 minutes. Flip and repeat on the other side.
7. 7 Drain on a paper towel-lined plate.
8. 8 Serve fillets with parsley and lemon wedges.

By Goose

Ingredients

• ✓ parsley
• cream cheese
• butter
• egg
• onion
• salt
• black pepper

Instructions

1. 1 Combine cream cheese and butter in a bowl and mash with a fork. If mixture is too thick, add more softened butter. Mix in eggs and onion. Season with salt and pepper; serve with parsley.

By apfel

Ingredients

• ✓ parsley
• russet potato
• all-purpose flour
• egg
• salt
• nutmeg
• lard
• cooking fat

Instructions

1. 1 Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
2. 2 Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
3. 3 In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.

By Seb

Ingredients

• ✓ parsley
• onion
• butter
• white bread
• milk
• egg
• salt
• pepper

Instructions

1. 1 Butter a 9x11-inch baking dish.
2. 2 Combine onion, parsley, and butter in a skillet over medium heat. Cook until onions begin to brown. Pour over bread cubes and toss well.
3. 3 Whisk together milk, eggs, salt, and pepper. Pour over bread and onion mixture; mix well and allow to stand for 1 hour.
4. 4 Firmly press mixture into the prepared baking dish; tightly cover with aluminum foil.
5. 5 Place the baking dish on a rack in a larger pot with 3 inches of water. Cover pot and steam for 1 hour.
6. 6 Remove the dish from the pot of water and allow to cool for 10 minutes.

By Margaret

Ingredients

• ✓ parsley
• olive oil
• garlic
• eggplant
• water
• bread crumb
• parmesan cheese
• egg

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a medium skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Stir in eggplant and water. Reduce the heat to low, cover, and steam until eggplant is soft, about 20 minutes.
4. 4 Transfer to a large bowl and let cool for 5 to 10 minutes.
5. 5 Add parsley, bread crumbs, Parmesan, and eggs to eggplant; mix with a wooden spoon or your hands until thoroughly combined and mixture can be rolled into balls. Add more bread crumbs as needed to make mixture workable. Cover and refrigerate for 15 minutes.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
7. 7 Roll chilled eggplant mixture into 18 balls; place onto the prepared baking sheet.
8. 8 Bake in the preheated oven for 30 minutes. Serve immediately.

By lynette

Ingredients

• ✓ parsley
• potato
• carrot
• egg
• pickle
• pea
• ham
• mayonnaise

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.
3. 3 Drain and slightly cool mixture.
4. 4 Chop potatoes and carrot. Peel and chop eggs.
5. 5 Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl.
6. 6 Stir in mayonnaise until salad is evenly coated.

By lovefullofpie

Ingredients

• ✓ parsley
• water
• potato
• onion
• cod
• lemon
• salt
• pepper

Instructions

1. 1 Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley. Heat for 10 to 15 minutes and add the fish. Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

By Byakin

Ingredients

• ✓ parsley
• ✓ parsley
• lamb meat
• onion
• potato
• carrot
• celery
• salt
• pepper
• beef stock

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Layer lamb, onion, potatoes, carrot, and celery in an oven-proof pot or casserole dish. Season each layer with parsley, salt, and pepper as you go. Pour in beef stock and cover tightly.
3. 3 Bake in the preheated oven until lamb is very tender, about 1 ½ to 2 hours. Divide into bowls and garnish with additional parsley.

By MICHELLE0011

Ingredients

• ✓ parsley
• green bean
• garlic
• salt
• bacon
• all-purpose flour
• onion
• sour cream
• vinegar

Instructions

1. 1 In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
2. 2 Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
3. 3 Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

By Jamie Elliott

Ingredients

• ✓ parsley
• olive oil
• onion
• carrot
• celery
• garlic
• paprika
• chicken stock
• tomato
• lentil
• bay leaf
• salt
• black pepper
• white wine
• parmesan cheese

Instructions

1. 1 Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
2. 2 Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
3. 3 Sprinkle soup with Parmesan and parsley before serving.

By Gabriella

Ingredients

• ✓ parsley
• all-purpose flour
• nutmeg
• salt
• white pepper
• egg
• milk
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.
3. 3 Meanwhile, mix together flour, nutmeg, salt, and white pepper in a medium bowl.
4. 4 Whisk eggs together in a small bowl.
5. 5 Add eggs alternately with milk to dry ingredients. Stir until smooth.
6. 6 Working in batches, press dough through a spaetzle maker, or through a large-holed colander or metal grater, into simmering water.
7. 7 Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.
8. 8 Melt butter in a large skillet. Add spaetzle and cook, stirring gently, until heated through.
9. 9 Serve sprinkled with parsley.

By MARBALET

Ingredients

• ✓ parsley
• egg
• milk
• ground beef
• cream of wheat cereal
• onion
• cream of chicken soup
• cream of mushroom soup
• evaporated milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet.
3. 3 Bake at 350 degrees F (175 degrees C) for about 20 minutes.
4. 4 Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs.
5. 5 Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.

By Jessica

Ingredients

• ✓ parsley
• white asparagus
• butter
• white sugar
• salt
• salmon
• corn oil
• parmesan cheese
• black pepper

Instructions

1. 1 Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
2. 2 Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add butter, sugar, and salt. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain.
3. 3 Divide smoked salmon between 2 serving plates. Place asparagus spears on top.
4. 4 Warm oil and parsley in a small saucepan over low heat until fragrant, about 5 minutes.
5. 5 Drizzle oil over asparagus. Grate Parmesan cheese on top using a cheese grater or shave into strips using a vegetable peeler. Season with pepper.

By Leckerschmecker

Ingredients

• ✓ parsley
• bologna
• white vinegar
• vegetable oil
• onion
• tomato
• garlic
• chive
• dill pickle

Instructions

1. 1 Slice bologna into 1/4-inch thick slices, and then into 1/4-inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl.
2. 2 Whisk together vinegar and oil in a medium bowl. Stir in onion, tomato, garlic, chives, and parsley. Slice pickles lengthwise into spears and add them to the dressing. Pour over bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

By MEAF0RDM0

Ingredients

• ✓ parsley
• angel hair pasta
• butter
• shrimp
• garlic
• white wine
• black pepper
• parmesan cheese
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer pasta to a serving bowl and keep warm.
3. 3 Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic; cook and stir until shrimp turns pink, 3 to 5 minutes.
4. 4 Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.
5. 5 Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.
6. 6 Serve with lemon wedges.

By RNCOGGINS

Ingredients

• ✓ parsley
• romaine lettuce
• tomato
• cucumber
• onion
• salt
• lemon juice
• olive oil
• sour cream

Instructions

1. 1 Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt. Drizzle the lemon juice and olive oil over the salad; stir. Add the sour cream and mix until evenly coated.

By Gianna Petrosyan

Ingredients

• ✓ parsley
• water
• yellow rice mix
• olive oil
• onion
• shrimp
• green bell pepper
• red bell pepper
• sweet and spicy seafood seasoning

Instructions

1. 1 Bring water to a boil in a saucepan. Add rice mix and 1 tablespoon olive oil. Boil for 1 minute; cover and reduce heat. Simmer until water is absorbed, about 25 minutes.
2. 2 Heat remaining olive oil in a skillet over medium-high heat. Add onion and saute until just soft, about 2 minutes. Add shrimp, green bell pepper, red bell pepper, and seafood seasoning. Cook, stirring occasionally, until shrimp are bright pink, about 5 minutes.
3. 3 Mound rice on each plate; top with a portion of the pepper-shrimp mixture and a generous sprinkling of parsley.

By Mandy Blizzard

Ingredients

• ✓ parsley
• butter
• olive oil
• onion
• yukon gold potato
• carrot
• corned beef
• black pepper
• thyme
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in a large skillet over medium heat. Cook and stir onion until lightly browned, about 8 minutes.
3. 3 Stir in potatoes and carrot; cook, stirring occasionally, until tender, about 15 minutes.
4. 4 Stir in corned beef, parsley, pepper, thyme, and salt. Cook, stirring often, until hash is crisp and browned, 10 to 15 more minutes.
5. 5 Serve and enjoy!

By Debra Steward

Ingredients

• ✓ parsley
• cod
• potato
• seafood seasoning
• black pepper
• egg
• onion
• all-purpose flour
• olive oil

Instructions

1. 1 Place salt cod into a bowl and cover with cold water. Refrigerate for 8 hours; pour off water and replace it with fresh water every 2 hours.
2. 2 After soaking cod for 8 hours, rinse in cold water and cut into 3-inch portions.
3. 3 Place cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until potatoes are tender and cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes.
4. 4 Place potatoes and cod into a mixing bowl. Season with seafood seasoning, pepper, and parsley; roughly mash with a potato masher. Stir in eggs and onion until evenly combined; there should still be pieces of cod and potato in mixture.
5. 5 Place flour into a shallow bowl. Form cod mixture into golf ball-sized pieces and roll in flour. Press between your palms to flatten slightly.
6. 6 Heat olive oil in a large skillet over medium-high heat. Working in batches, cook cod cakes in hot oil until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate.

By NainInCandia