Search Results (553 found)
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My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
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This mixed green salad recipe is full of flavor and filling enough to be a meal.
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Get Felicita's Posole Recipe from Food Network
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This delectable raw vegan key lime moussemousse is SO easy; and it epitomizes the "blend and chow in under 5 minutes" philosophy that I am so fond of. Just throw...
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Get Chunky Guacamole: Guacamole Picado Recipe from Food Network
cooking.nytimes.com
This recipe is by Eric Asimov and takes 1 hour 30 minutes, plus 1 hour's standing. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Creamy avocados plus delicate crabmeat plus a tart ginger-and-lemon vinaigrette equals one great salad. Substitute cooked shrimp or grilled scallops for the crab in the equation, if you like; the result will be just as delicious.
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My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
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A healthy portobello mushroom and poblano chile fajitas recipe.
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Get Halibut Veracruz Recipe from Food Network
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.