Parsley Recipes

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Ann's Neptune's Delight Ready Time: 25 Min "A delicious dish....great for a dinner party!!!"

Anthony's Lime Chicken with Pasta Ready Time: 1 Hr "Breaded chicken breasts are pan-fried in olive oil, butter, and sliced garlic, then simmered with white wine, diced tomatoes, and lime wedges; served over pasta shells coated with olive oil, butter, Parmesan, and parsley."

Apricot Glazed Carrots Ready Time: 25 Min "Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm."

Awesome Baked Sea Scallops Ready Time: 24 Min "Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!"

Bangalore Cornish Hens Ready Time: 2 Hrs "Delicious over couscous or orzo. I use a seasoned Dutch oven, but any roaster will do. Given to me with permission by family friend."

Barley Bake Ready Time: 1 Hr 40 Min "Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley."

Basque Salad Ready Time: 4 Hrs 40 Min "This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator. It is very good and close to my inspiration."

Blue Cheese Fettucine Ready Time: 35 Min "This is a delicious and simple vegetarian pasta dish. Use your favorite blue cheese -- I always use Danish blue as I'm a lover of strong flavors. Use spinach fettucine if you like!"

Boniet Ready Time: 15 Min "Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor."

Boudreaux's Zydeco Stomp Gumbo Ready Time: 2 Hrs "Dis is da toe curlin Texicajun hybrid of a classic dish. This will put a smile on everyone's face that's eatin it. Throw on some Zydeco music and serve on a bed of rice with corn bread and a cold beer. Whew doggie...be thankful to be alive and toast all us Texicajuns!!!"