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 Posted By: chubbyalaskagriz 
May 25  # 1 of 4
An oft-overlooked or disregarded ingredient that seems at best a wall-flower, and at worst an annoyance to the perfect toothy smile... but when used it truly does give ingredients it touches a "lift".

What's the best thing YOU do with it?

Everyone knows I'm a cheese-ball fiend. I make a dozen or more different kinds but I would hardly dare not use parsley- fresh if I have it- dried if I don't.

Not only does it lend a fresh clean taste, but it also gives a fresh "alive" kick to nearly everything it's used in from scrambled eggs to pasta... shrimp scampi to chicken salad... chicken gizzards to frogs-legs.

Where does your parsley end up?
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 Posted By: Mama Mangia 
May 25  # 2 of 4
On my meats, roasts, poultry, pork, hamburgers, sauces, soups, stews, chili, potatoes and other veggies, casseroles, and an overabundance from the garden gets washed and frozen while the rest goes into the oven or dehydrator for drying.
Sometimes it's used for making herbed butters, used in making homemade spice mixes and herbal mixtures, and I never throw the stems away - wash and dry and freeze separately - snip into tiny bits (soups, stews, etc.) - fantastic flavor (that's where the flavor is!) and of course, cheese logs/balls.
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 Posted By: ChileFarmer 
May 25  # 3 of 4
Tabbouleh salad, gotta have it. CF:)
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 Posted By: ricksrealpitbbq 
May 26  # 4 of 4
I use it as an ingredient in meatballs, soups, and even use it when I make garlic bread.