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cooking.nytimes.com
Here is a recipe for a cold lobster appetizer or main course that Mark Bittman and I ginned up for a feast-in-a-day project for The Times’s Sunday Magazine in 2012 You boil the lobsters off and allow them to cool, then reduce the leftover stock to make a flavoring agent for mayonnaise Add some chopped lobster knuckles to that, and serve a dollop of it alongside the claw and tail meat, perhaps with herbs or a chopped salad
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A homemade pineapple and sour cream custard is covered with a sweetened meringue and baked until golden.
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Yes, the title says it all! This recipe was created by mistake. While using another recipe as a guide, I made the mistake of using cocktail sauce instead of chili sauce. Well, this was the best darn mistake I have ever made. These pork chops had the most wonderful zip to them! Mistakes like this should happen more often!
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This lovely seafood salad was an improvisation. Use grapefruit juice to glaze the crab and to make the sweet-tangy salad dressing.
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Like shrimp cocktail but way more fun.
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Thinly sliced cauliflower, peppers, and olives are tossed in a vinaigrette dressing creating a flavorful cauliflower salad perfect for picnics or barbeques.
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This is a wonderful recipe from Colonial Williamsburg.
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This spin on the original features the addition of mushrooms and artichokes in the lemony sauce.
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Get Shrimp with Roasted Pepper-Horseradish Dip Recipe from Food Network
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Liliko'i is the Hawaiian name for passionfruit. This exquisite tropical fruit is the flavoring for a light and airy chiffon pie. Serve cold on a hot day.
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Bran cereal and whole wheat flour give this raisin-studded quick bread a nutty taste.
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This hearty, power salad bowl is loaded with quinoa, beans, and egg for a vegetarian meal with great sources of protein.