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This quick and easy red clam sauce is ready to serve in about 15 minutes. The sauce is great on any pasta, but Chef John's preference is angel hair or spaghetti.
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Cajun seasoned shrimp are combined with shallots, mushrooms, and roasted red peppers in a simple white sauce served over fettuccini.
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Here is a sort of sandwich homage to Italy on toasted Squirrely bread, which held up quite nicely to the somewhat wet ingredients. After all, what could be more...
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This light pasta salad with leftover cooked salmon, lemon, and dill is made with a lemony vinaigrette instead of mayonnaise.
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This recipe is by Oliver Schwaner-Albright and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You'll find many uses for this versatile pasta sauce. Let tomatoes, garlic, sugar, parsley, garlic powder, oregano and basil go for a nice, slow simmer with zesty jolt of flavor from capers and crushed red pepper.
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Get 15-Minute Chicken Scaloppini with Artichokes Recipe from Food Network
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Basic cacciatore--tomato, onion and mushrooms in wine -is made grand with capers, pepperoni and olives. It is a terrific party entree, and takes additions and substitutions well.
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Pan-fried chicken breast medallions get a light, fresh lemon-butter sauce with capers and parsley.
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Get Bacalao Guisado (Codfish Stew) Recipe from Food Network
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Get Tapenade Recipe from Food Network