Rub pork loin with paprika, Cajun seasoning, parsley, onion powder, garlic powder, sugar, salt, and pepper.
Pour the currant sauce over the dish, garnish with the fresh oregano or parsley, and serve.
Decorate the plates with lemon, and the parsley sprigs and/or chives, if using.
Toss farro, Brussels sprouts, red onion, pomegranate seeds, chives, parsley, salt and pepper together.
Madeira In a large mixing bowl, combine the tuna, vinegar, cream, parsley, salt and pepper.
Make the white sauce, heat the chicken in it and fill the patties at the last moment; put a bit of parsley on top of each one.
Otherwise with parsley, white Ginger, and tosted bread with Vineger.
Garnish plate with slices of lemon and tomato sprinkled with chopped parsley or with a leaf of parsley or spinach on each.
Separate the flowerets, mix with the parsley, chives and dressing.
Pour a little matre d'htel sauce on top, and garnish with parsley in branches and quartered lemons.
14c. merger of Old English petersilie and Old French peresil (13c., Modern French persil), both from Medieval Latin petrosilium, from Latin petroselinum, from Greek petroselinon "rock-parsley," from petros "rock, stone" + selinon "celery" (see celery).