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Shrimp De Jonghe

This is from The Good Home Cookbook with a few of my personal modifications. Fresh parsley was originally called for but I used green onion instead; feel free to use either one.

Author: flower7

Provincetown Clam Fritters

A savory taste treat from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Author: Molly53

The Original Chex® Party Mix

For generations, this party mix has been a staple snack not only during the holidays but also year round.

Author: Land O'Lakes

Crepes with Spinach, Bacon and Mushroom Filling

I took three different crepe recipes and combined them to come up with a real winner!


Butter Pie Crust

Pie crust from scratch makes a pie extra special. This butter pie crust recipe makes a flavorful, flaky pie crust that bakes beautifully.

Author: Land O'Lakes

Smoked Salmon Spread (Barefoot Contessa) Ina Garten

This is nice with cocktails and is actually tastes better if made a few days in advance. Recipe from Barefoot Contessa Family Style

Author: cookiedog

Crab Crepes

This is delicious on spring or summer evening with a green salad on the side.

Author: KerriJ

Baked Clams

I haven't tried this yet, but this is VERY similar to a recipe I used on my honeymoon to prepare fresh clams. Now, living in Indiana, I'll have to find some alternative to fresh. :-(

Author: spatchcock

Jian Bing (Chinese Crepes)

Quick and Easy! There are many variations of Jian Bing, a.k.a. Chinese Crepe; this is only one. I use scallions and cilantro in this recipe, but others use different ingredients, such as sunflower seeds....

Author: meowypurr

Hereford House Steak Oscar

Kansas City was and still is considered a "Cow Town". We are blessed to call The Hereford House our hometown restaurant. Celebrating 50 years they finally shared their recipes in the local paper. If you...

Author: CindiJ

Oven Baked Fish Fillets With Parmesan Cheese

These are so good and so easy to make, great weekday dinner. This recipe come from Fox Brook Winery. Good served with Chardonnay wine.

Author: Barb G.

Shrimp Deviled Eggs

This is part of a salad recipe that was in Family Circle Magazine. I am also posting the salad recipe. It is called Shrimp Deviled Egg Salad. The deviled eggs are great in the salad, yet good enough to...

Author: islandgirl77551

Easy and Delicious Baked Salmon Steaks (Low Carb)

This is so easy and the salmon bakes out soooo moist! You can use white salt instead of the seasoned salt but add in about 1/4 teaspoon paprika to the mixture. This recipe can be doubled.

Author: Kittencalrecipezazz

Pan Seared Sea Scallops With Browned Butter Sage

This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom...

Author: MarthaStewartWanabe

Horseradish Mayonnaise

OK, I know that nutritionally, mayonnaise isn't good for me, but I love it! Especially flavored mayonnaises (recipe#311769, recipe#309836, recipe#257925). This one from Southern Living is good on grilled...

Author: mailbelle

Famous Red Lobster Shrimp Scampi

Make and share this Famous Red Lobster Shrimp Scampi recipe from Food.com.

Author: Miss Rachel in Seat

Savory Noodle Kugel

Make and share this Savory Noodle Kugel recipe from Food.com.

Author: shells75

Lemon Herb Salmon

A nice way to serve salmon in warm weather. No heavy sauce.....just a light, fresh herb taste. I often make these in foil on the grill.

Author: Parsley

Savory Salmon Loaf

I have made a lot of salmon loaves,and this is the best I have found.I have been making this loaf for 24 years.Haven't had any complaints,so I keep making it.I have added the 15 minute standing time to...

Author: Chef 920429

Apple Cider Brined Turkey With Savory Herb Gravy

I found this recipe about 5 years ago in Cooking Light and have been using it ever since. It makes the best Turkey ever and couldn't imagine preparing mine any other way now. Very juicy and delicious!!!...

Author: tasmith1

Light & Creamy Dijon Sauce

Serve this flavorful sauce over cooked chicken breasts or fish.

Author: Land O'Lakes

Pan Seared Scallops With Lemon Sauce

From Bon Appetit March 2007. In the UK, scallops come with the coral still attached, something I'm not used to, being American. This recipe does not call for the coral, but I used it anyway and it was...

Author: CulinaryQueen

Pork Chops with Caramelized Onions

The sweet caramelized onions complement the seasoned pork chops.

Author: Land O'Lakes

Salmon Cream Cheese Spread

I've always made the same salmon salad for parties and it's good, but then I came across this which is really yummy! My dad's a commercial salmon fisherman and I'm going to pass this on to him as well...

Author: SuzyQ in Seattle

Savory Beef or Pork Roast Rub

This rub brings beef or pork to life, also great to use for the outdoor rotisserie :) --- the amounts are enough for one 3-4 pound roast

Author: Kittencalrecipezazz

Italian Style White Clam Sauce with Linguine

A touch of fresh tomato, green onions and mushrooms add flavor and color. The sauce can be made ahead and refrigerated or frozen. 12 fresh clams can be substituted.

Author: Lorac

Unbelievable Clams and Garlic

I got this off of all recipes and modified it a bit. It is absolutely unbelievable! This is restaurant quality and so easy and delicious I swear you will make these over and over! Serve to guests and they...

Author: Little Bee

Simple and Rustic Savory Bread Pudding

This rustic bread pudding goes really well with a raw veggie salad on a crisp bed of lettuce. Feel free to add anything else you would like to have in it. Any hard cheese of your liking that can be grated...oh...

Author: luvcookn

Mushroom and Caramelized Onion Tart

Try pairing this elegant appetizer with a nice Chardonnay. This recipe was created by Chef Erin Maffit.

Author: Docs Mom

Creamy Pasta With Fresh Herbs and Chicken

I got this recipe from my ex-husbands cousin Paula. I always liked her the most :) This is a really yummy dish. The ingredients may sound a little different but they blend so great.

Author: Queen uh Cuisine

Creamy Carolina Coleslaw

This is wonderful with just about anything. You can substitute light mayo and light sour cream for the regular. I have even used Splenda for the sugar.

Author: FloridaGrl

White Clam Pizza

This recipe is from the April 2008 edition of Everyday with Rachael Ray. This is a nice change from the traditional red sauce pizza and also incorporates seafood...yum.

Author: tomsawyer

Garlic and Herb Bread Pudding

A savory bread pudding that can be served as a side for soups or grilled meat. Use good bread that is a day old; try rosemary focaccia or sourdough. Published in Cooking Light magazine, October 2001.

Author: swissms

Lemon Pepper Salmon

With simple ingredients, you can turn a salmon fillet into a tasty weeknight dinner.

Author: Land O'Lakes

Bacon Wrapped Shrimp

Can't go wrong with anything wrapped in bacon. Bacon-Wrapped Shrimp with Grilled Corn & White Cheddar Cheese Grits. This recipe was featured on Top Chef Season 3.

Author: PotatoLovingSisters

Oven Roasted Asparagus & Mushrooms

These roasted vegetables are the perfect side dish for chicken, beef or pork.

Author: Land O'Lakes

Bj's Savory Dry Rub

Learned this blend a long time ago in N. Carolina, and finally got around to getting it on paper. Absolutely GREAT on ribs of any type... babyback, country style, short ribs, and beef ribs! ... works well...

Author: Big John Sees

Fantastic Hoisin Salmon Marinade

Once you try this salmon mariade you will use it all the time for your salmon steaks, this marinade is enough for 5 center cut salmon steaks about 1-inch thick. Please leave the skin on while baking!

Author: Kittencalrecipezazz

Chicken & Vegetable Pasta

This pasta recipe is quick-to-make and filled with flavor and goodness. A simple, affordable pasta recipe that your family will enjoy.

Author: Land O'Lakes

Savory Stuffed Chicken Breasts (Seasoned Cream Cheese Stuffing)

Chicken breasts stuffed with a special seasoned cream cheese mixture and then breaded and baked until brown and crispy...YUM! I serve this with garlic mashed red- skinned potatoes and corn on the cob.

Author: Realtor by day

Lemon Pepper Grilled Salmon

I tasted this at one of the taste-test booths in Costco when I lived in California. They were promoting their frozen salmon fillets - which are the only frozen fish I have even tasted that I enjoyed (thaw...

Author: HeatherFeather

Rosemary and Parmesan Shortbread

I had this at a party, last year before Christmas, and spent 2+ hours looking for it...finally found it at the Washington Times website; it is a Bev Bennett recipe, and is nice and different...may be served...

Author: alligirl

Paula Deen's Hearty & Savory Stew

From Paula's Quick & Easy Meals, Special Collector's Issue. (Note: Can cook several hours on low simmer. I find soups & stews such as this one taste better the longer they are simmered).

Author: Anita Harris

Creamy Cheesy Coquilles St. Jacques/ Scallops

I don't recall where I got this excellent recipe, but have been making it for special occasions for 25 years! Easy to put together, and very elegant served with rice pilaf and a green salad for company....

Author: davianng

New England Scalloped Oysters and Scallops

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. Variations: cracker crumbs may be subbed for all or part of the bread crumbs; 1/2 cup of grated...

Author: Molly53

Beer Batter Crepes II

Easy and tasty crepes that use beer as the leavening agent.


Savory Ham Wraps

Make and share this Savory Ham Wraps recipe from Food.com.

Author: CoffeeB

Savory Coleslaw

Make and share this Savory Coleslaw recipe from Food.com.

Author: Lorrie in Montreal

Season All Seasoning Blend

This is what I use instead of seasoned salt lately and I use it on just about everything that needs salt.

Author: Sherrybeth

Savory Spinach and Artichoke Stuffing Emeril Lagasse

Make and share this Savory Spinach and Artichoke Stuffing - Emeril Lagasse recipe from Food.com.

Author: Cristina Barry