Recipes with parsley leaves
4,430 recipes
Scaloppine Di Vitello All'Agro
Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.
Stuffed Lamb Shoulder for the Slow Cooker
Boned lamb shoulder stuffed with herbed sausage, rolled, and slow-cooked over carrots, celery, and onions until fall-apart tender. Set it and forget it for 10 to 12 hours.
Lipton's Calico Coleslaw
Lipton calico coleslaw with shredded cabbage, red onion, and a creamy dressing of sour cream, mayonnaise, Dijon, and dry vegetable soup mix. 15 minute shortcut slaw.
Chickpea Soy Sauce Hummus
Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.
Favourite City Chicken
City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.
Italian Meatballs with Peppers
Ground turkey meatballs with sweet red and yellow peppers, mushrooms, and a light creamy sauce made with evaporated skim milk. Served over parsley rice.
Chicken Paprikash Topped Potatoes
Paprika-dusted chicken thighs with mushrooms and onions in a sour cream pan sauce, spooned over fluffy baked potatoes. Hungarian comfort meets loaded potato.
Leek or Courgette Risotto
Creamy leek risotto with Parmesan and fresh parsley, built one ladle at a time with vegetable stock. A simple vegetarian Italian rice dish that works equally well with courgette (zucchini) for a summer swap.
Black Bean & Rice Salad (Vegan)
Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.
Chopped Liver Spread
Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.
Canny Cannelloni
Cannelloni tubes stuffed with canned salmon, mushrooms, and fresh breadcrumbs, covered in a pesto cheese sauce and cooked entirely in the microwave. A clever British weeknight supper ready in an hour.
Pride of Erin Soup
Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.
Beer-Steamed Shrimp with Tomato Sauce
Plump shrimp steamed over beer with crab boil seasoning, then tossed with a fresh tomato salsa loaded with jalapeño, red onion, lime, and garlic. Serve hot, cold, or anywhere in between.
Dad's Chicken Kiev
Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.
Dad's Chicken Kiev
Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.
Navy Bean Borsch
Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.
Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.
Boned lamb shoulder stuffed with herbed sausage, rolled, and slow-cooked over carrots, celery, and onions until fall-apart tender. Set it and forget it for 10 to 12 hours.
Lipton calico coleslaw with shredded cabbage, red onion, and a creamy dressing of sour cream, mayonnaise, Dijon, and dry vegetable soup mix. 15 minute shortcut slaw.
Traditional chickpea hummus made from dried beans soaked overnight, cooked until tender, then blended with tahini, garlic, soy sauce, and lemon juice. Makes a large batch for freezing.
City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.
Ground turkey meatballs with sweet red and yellow peppers, mushrooms, and a light creamy sauce made with evaporated skim milk. Served over parsley rice.
Paprika-dusted chicken thighs with mushrooms and onions in a sour cream pan sauce, spooned over fluffy baked potatoes. Hungarian comfort meets loaded potato.
Creamy leek risotto with Parmesan and fresh parsley, built one ladle at a time with vegetable stock. A simple vegetarian Italian rice dish that works equally well with courgette (zucchini) for a summer swap.
Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.
Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.
Cannelloni tubes stuffed with canned salmon, mushrooms, and fresh breadcrumbs, covered in a pesto cheese sauce and cooked entirely in the microwave. A clever British weeknight supper ready in an hour.
Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.
Plump shrimp steamed over beer with crab boil seasoning, then tossed with a fresh tomato salsa loaded with jalapeño, red onion, lime, and garlic. Serve hot, cold, or anywhere in between.
Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.
Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.
Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.
