only the best recipes

Only the Best Parsley Recipes

  • 4 Minute Spicy Garlic Shrimp
    Recipe is originally from the Food Network courtesy of Rachael Ray, but I tweaked it to fit our tastes. Very quick & easy shrimp recipe that's done on the stovetop. If your tastes desire spicy & garlic, then this recipe is just for you.
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  • Armenian Herb Marinade Grilled Chicken Breasts
    This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)
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  • Avocado Feta Salsa
    "A chunky, savory summer salsa that tastes great with pita or tortilla chips."
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  • Baked Italian Meatballs
    These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.
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  • Baked Salmon
    This is a great recipe for beginners!
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  • Baked Stuffed Pasta Shells
    These are just fantastic! This is one of DH's favorite things I make. Great for family dinner or pot luck. This is really pretty easy to make and true Italian comfort food!
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  • California Italian Wedding Soup
    "This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all."
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  • Carrabba's Bread Dipping Spice
    This is a favorite with Italian style-grub.The recipe comes from Carrabba's Restaurant. They serve the spices on a small plate and the waiter adds olive oil, now you are set to dip your bread. YUM YUM TIP: Chop all spices in small chopper then store them in a small container in the refrigerator, since a little goes a long way--then you can have it anytime.
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  • Catherine's Spicy Chicken Soup
    "This is a great recipe that you can fix to your taste! The longer it simmers the better. Top with crushed tortilla chips and shredded cheese. Enjoy!"
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  • Cheese Ball With Everything
    This savory variation belongs in every serious cook's repertoire. Serve these to a crowd you want to impress! Caution..This makes alot, the two small balls are as big as baseballs! I have been making these for years from a recipe I clipped from a magazine and they are always a hit. Cook time is chill time.
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  • Cheesy Garlic Bread
    Do I have to say it's my favorite bread when serving good lasagna.......mmmmmmmmm From Easy Everyday Cooking.
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  • Chicken in Riesling
    Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique...
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  • Chicken Salad for Sandwiches
    Simple old-fashioned chicken salad which is perfect for sandwiches or stuffing tomatoes. Although the recipe calls for boiling uncooked chicken leftover chicken would also work fine and give wonderful flavor to the chicken salad. Recipe source: local newspaper
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  • Chicken Schnitzel
    I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.
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  • Chicken Soup III
    "Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!"
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  • Chicken Tagine with Apricots and Almonds
    Food editor Maggie Ruggiero tasted this sweet, Moroccan-spiced dish on a recent visit to Marrakech, where chef Lafridi serves it at Jnane Tamsna.
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  • Chicken Wellington (Puff Pastry-Wrapped Chicken)
    This is not at all hard to put together, it's an amazing dish to serve to dinner guests and I have done so many times over the years and have always receive rave reviews from everyone at my table and you will too! --- to save time saute the onion, garlic and mushrooms up to a day ahead, the cream cheese and Dijon mustard mixture may be increased slightly — I always serve this with
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  • Chicken With Fettuccini Alfredo
    Juicy chicken with a great creamy alfredo sauce. Very easy to make!
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  • Chicken, Shrimp and Andouille Jambalaya
    A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine.
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  • Daniel Boulud's Short Ribs Braised in Red Wine with Celery Duo
    Chef Boulud says that the success of this dish rests on browning the short ribs well at the beginning of cooking the dish to get the best flavors...
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  • Flank Steak with Chimichurri
    Chimichurri is a thick herb sauce that in Argentina is typically served with steak.
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  • Garlic Panko Chicken Strips
    I needed something quick for dinner last night, and so created this on-the-spot — inspired by a garlic chicken recipe I read in a cookbook, which used whole chicken pieces, skin and bone. Plus I wanted to finish off my bag of panko so I could go buy a new one. I was so pleased with how this turned out that I intend to make it regularly. Panko are japanese bread crumbs and they are highly superior to any other type; please try to source them out for this dish rather than use regular dry bread crumbs. The "international" or "ethnic" aisle in your grocery store should sell panko; if not, complain to the manager!
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  • Gratineed Chicken in Cream Sauce (Poulet à la Fermiere)
    This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à...
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  • Greek-style turkey burgers
    The best turkey burgers i have ever tried .... I freeze left-overs, and heat in the microwave later ...
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  • Herb-Roasted Turkey with Shallot Pan Gravy
    Garnish the turkey with bunches of fresh thyme, sage and parsley.
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  • Homestyle Turkey, the Michigander Way
    "A simple, down to basics recipe when it comes to the good old tom turkey. Originally submitted to ThanksgivingRecipe.com."
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  • Homestyle Turkey, the Michigander Way
    "A simple, down to basics recipe when it comes to the good old tom turkey."
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  • Jambalaya
    Hello, New Orleans! Mark Twain once said, "New Orleans food is as delicious as the less criminal forms of sin." Speaking nutritionally,...
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  • Mama Iuliucci's FAMOUS MEAT-A-BALLS (Italian Meatballs)
    Here it is...my Mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc. someone is asking for 150 to 200 of her famous meatballs
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  • Mashed Potatoes
    As a meat and potatoes kind of guy, mashed potatoes is my favorite side dish. I've been making this for years, and it's the main thing I'm asked to make for family gatherings. These mashed potatoes are better than any I've ever found anywhere
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  • Meatballs with Parsley and Parmesan
    Try these flavorful meatballs on their own, in a tomato sauce or in a submarine sandwich.
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  • Mushroom Soup
    This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight.
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  • My Chicken Parmigiana
    This is my husband's favorite meal and one I make for special occasions, such as birthday dinners. The cooking method of this particular version is different from the conventional chicken parmigiana recipes I always used to make. Once I tried this much easier and moister version, I never went back to the "old" method. I often use homemade sauce in this, but a good-quality bottled sauce, such as Classico or Barilla, is perfectly acceptable as well. I serve this chicken atop mounds of freshly cooked pasta with some additional heated sauce. I have often chosen to replace the mozzarella with thin slices of Provolone cheese. NOTE: Edited to add that pounding the chicken is not necessary with this method. Part of what we love about this recipe is that even the meatier pieces of chicken get so moist & tender as it braises in the sauce.
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  • Pancetta, Leek, and Goat Cheese Tartlets
    What to drink: Delicate blanc de blancs Champagne pairs well with these hors d'oeuvres.
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  • Patti's Mussels a la Mariniere
    "This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams."
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  • Peppered Shrimp Alfredo
    "Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers."
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  • Potato Soup
    Great potato soup with a wonderful taste for anytime of the year. Don't forget to add the bacon bits to garnish for an added zip! Just double the recipe to fill your crock pot.
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  • Rescued Turkey Stock
    I call this "rescued", because so many people throw away the turkey carcass after a big meal. Don't! Rescue it! Making stock is not hard or complicated. You'll be rewarded with delicious soup, and an amazing aroma will fill your home as you make the stock. And you don't even have to make soup right away — just freeze the stock!
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  • Roast Prime Rib with Madeira Sauce and Horseradish Sauce
    Offer a hearty Cabernet Sauvignon with this impressive prime rib.
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  • Roast Turkey
    NOTE: Even though you may have purchased a Butterball or a butter basted bird, you should still follow these directions, as they inject very little butter into the bird, just so that they can legally get away with saying that it is butter basted. Trust this recipe of mine, and I guarantee that you and your guests will have the best and juciest turkey ever! The cook time will vary, depending on the size of the bird. ALSO, SEE MY
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  • Shepherd's Pie
    Beloved by the British, this rich, protein-filled dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of...
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  • Shrimp Risotto
    A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
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  • So Yummy Baked Potato Salad
    My deli carries a yummy baked potato salad. I asked them what was in it and they told me. I had some leftover baked potatoes that I needed to use so I tried making it and it was a BIG hit at my house. It disappeared before I got it to the dinner table...lol !
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  • Spaghetti and Meatballs
    A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the...
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  • Spiced Sweet Roasted Red Pepper & feta Hummus
    Middle Eastern style spread for Pita bread. This recipe is very tasty and easy to make. This is a very popular dish in this region. The base is usually Chickpeas and Tahini, but the flavor added to the base vary widely from one chef to the next. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.
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  • Tartar Sauce
    I haven't purchased tartar sauce in many years. We do not like any hint of sweetness, preferring the combination of dill pickle, lemon, onion and Worcestershire to flavor the sauce. This will keep a long time in the refrigerator.Note to World Tour participants - this recipe is included in the British category. Similar sauce recipes (making the mayonnaise from scratch, of course) go back to Medieval times, and have been found in British books as early as 1685. It's also wonderful served with fish and chips, if you aren't very fond of malt vinegar.
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  • Teresa's Veal -or-Chicken Piccata
    A quick,easy,light and classy dish-tastes like you spent hours in the kitchen! Great for romantic dinner, celebrations, or dinner party.
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  • Tuna, Lemon, and Caper Sauce
    Canned tuna sparked with lemon and capers creates a superb sauce that complements many pasta shapes — penne, shells, or linguine, to name only a...
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  • Wild-Mushroom Bread Pudding
    Going beyond the customary side dishes for beef (mushrooms and a gratin), we've combined all the luxurious flavor of wild mushrooms sautéed in...
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  • Zingerman's Ann Arbor Mushroom and Barley Soup
    When I first heard about Ari Weinzweig's delicatessen in Ann Arbor, Michigan, I couldn't believe it. A deli in the home of my alma mater. It's...
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