Search Results (9,116 found)
www.allrecipes.com
Crab meat and crushed crackers mix with mayonnaise, eggs, and seafood seasoning to make a large batch of homemade crab cakes in just a few minutes in this recipe.
Crab meat and crushed crackers mix with mayonnaise, eggs, and seafood seasoning to make a large batch of homemade crab cakes in just a few minutes in this recipe.
Ingredients:
eggs, mayonnaise, parsley, chives, seafood, dry mustard, salt, black pepper, crabmeat, crackers, vegetable oil
www.allrecipes.com
This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
Ingredients:
bay scallops, limes, tomatoes, green onions, celery, green bell pepper, parsley, olive oil, cilantro
www.delish.com
Greek out on comfort food.
Greek out on comfort food.
Ingredients:
noodles, olive oil, chicken breasts, butter, cloves, flour, milk, parmesan cheese, greek yogurt, parsley
www.foodnetwork.com
Get Saffron Garlic New Potatoes Recipe from Food Network
Get Saffron Garlic New Potatoes Recipe from Food Network
Ingredients:
butter, garlic, shallot, saffron, potatoes, chicken stock, water, salt, smoked paprika, parsley leaves, baguette
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Get Apple and Onion Stuffing Recipe from Food Network
Get Apple and Onion Stuffing Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
clams, water, salt pork, butter, yellow onions, potatoes, bay leaves, milk, evaporated milk, parsley
cooking.nytimes.com
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done
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Get Pasta Ponza Recipe from Food Network
Get Pasta Ponza Recipe from Food Network
Ingredients:
cherry, capers, olive oil, salt plus, black pepper, breadcrumbs, pasta, pecorino romano, parsley
www.delish.com
Make the meatball the focus of the meal with this delicious, hearty recipe.
Make the meatball the focus of the meal with this delicious, hearty recipe.
www.foodnetwork.com
Get Falafel Salad with Hummus Dressing Recipe from Food Network
Get Falafel Salad with Hummus Dressing Recipe from Food Network
Ingredients:
parsley, onion, cumin, can chickpeas, egg, panko breadcrumbs, tomatoes, hummus, greek yogurt, romaine lettuce