Search Results (4,024 found)
cooking.nytimes.com
This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Avocado is tossed with peas, tiny shrimp, olives, onions, and seasonings, then served in the shells made by the scooped-out avocado peels.
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This recipe is one of my family's favorites. It can be served as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants.
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This classic Greek shrimp dish is baked with a tomato sauce and topped with feta cheese. Relatively quick and simple to make. This recipe goes wonderfully with rice pilaf and some crusty bread.
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A cool seafood salad that's a real treat for potlucks. Salad shrimp, crab meat, hard-cooked eggs, and the pasta of your choice are tossed in a homemade dressing.
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Get Fairfield Flounder Fillets and Legal Sauce Recipe from Food Network
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A delicious shrimp ceviche recipe that only gets better over night! Bright and refreshing, with the uncommon addition of cucumber. Adjust the heat to your personal taste with a sprinkling of hot pepper sauce.
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Serve this crab and celery salad on crackers, lettuce or stuff it in puff pastry shells.
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For a one-dish meal full of exotic, complex flavor, try this traditional recipe for a Hyderabad Biryani with chicken and basmati rice.
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When I was a bachelor cooking for 2 other roommates this was a 'feast night' for us! We all really liked it. Pork chops simmered in a sour cream and onion sauce with spices.
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This dish was inspired by the Frango ao Vinho Branco my uncle Mateus recently made for a large family gathering. I wanted to try to make something as flavorful...
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Marinated in creamy buttermilk, coated with a crispy cornmeal batter, and then deep friend to a golden brown, flaky catfish prepared Southern-style is divine.