Search Results (453 found)
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This variation on a classic risotto recipe features shrimp, crab, and creamy mascarpone cheese.
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This is a seafood stuffing that has been in my family for a while. We have never actually stuffed the bird with this to avoid the turkey having a 'fishy' taste. We tend to like our dressing very moist, but if you prefer a drier stuffing, only use half of the broth.
cooking.nytimes.com
Here is a real heartwarmer for sweater season It calls for a lot of ingredients, but don’t be dismayed You can easily eliminate some or make substitutions
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These crispy seafood pancakes get a spicy tang from the kimchi that's mixed into the batter. To add more heat to the dish, thinly slice a hot chile pepper and add it to the dipping sauce.
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A must-have at get-togethers! This chunky seafood dip is sooooo easy, you'll find yourself making several batches at a time! Imitation crab meat may be substituted for shrimp.
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Adding crab meat makes this recipe a nice change of pace from your normal quiche.
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Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.
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This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
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Sour cream, mayonnaise, imitation crabmeat, and Cheddar cheese are the toppings that create this quick and easy seafood version of nachos.
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Melted Monterey Jack cheese tops zucchini halves stuffed with a rich mixture of crabmeat and shrimp.