Given the option, I'd eat nothing but bread. And this recipe uses my favorite ingredient: flaked sea salt! Yum!
Author: JelsMom
Posted from a copycat site in response to a recipe request. The author found that it tasted more like the Carrabba's dish when the melted lemon butter is poured over the scallops and shrimp and served...
Author: Molly53
Make and share this Baked Haddock With Spinach recipe from Food.com.
Author: mermaidmagic
BASA, is a member of the catfish family, farm-raised in fresh water. The flavor of the basa is milder and more delicate than other carfish; when cooked it does not give off a "fishy" smell. Serve this...
Author: Barb G.
Make and share this Pan Fried Orange Roughy recipe from Food.com.
Author: Chef Lawrence Sye
Make and share this Mom's Turkey Stuffing recipe from Food.com.
Author: Green Cuisine
This is so light and mildly coconutty- like coconut shrimp without the heavy coating! **any firm whitefish would work- cod or halibut would be excellent.
Author: newmama
You can add bell pepper or onion to these kabobs. I served them at a party so I used the 21-25 count shrimp and they were devoured. Can be an appetizer or a main dish, depending on your presentation.
Author: riffraff
This is from the America's Test Kitchen Cookbook, 2006 edition. This kind of made me think of chicken piccata, only made with fish. Use a flatfish, like sole or flounder for best results.
Author: IngridH
A hearty, spiced soup which is especially good during Ramadan. This harira is a family recipe - guaranteed to be AUTHENTIC! This harira freezes very well so can be made in advance and frozen in portions...
Author: Um Safia
This is my favorite shrimp recipe that my family makes, and I think it may have originally been from Rachael Ray. You can have it over noodles, over rice or as a side dish to a steak. I usually cook it...
Author: Chef Acosta
I got this from allrecipes and I'm adding it because there wasn't anything like it here. I don't like fish but bought out the store when they had three dollar a can wild salmon on for 79 cents. I didn't...
Author: Chef 616082
A little different recipe than the normal roasted pecans you find. These make great gifts and the aroma from this dish while it is baking makes your whole house smell wonderful.
Author: Sherrybeth
From HGTV: Chef Cary Neff shares a recipe for a homemade, fat-free mayonnaise that will add flavor but not calories to any dish. This has 15 calories per tablespoon, compared with 229 calories for traditional...
Author: dolphyn722
I got this from my sister-in-law and it is simple but nicely seasoned. Makes 3 quarts (enough for a 12lb turkey).
Author: alvinakatz
Make and share this Gluten Free - Cream of Chicken Soup Replacement for Casseroles recipe from Food.com.
Author: Shesaninja
This is a very elegant appetizer that the woman usually rant and rave about. I got this from Cooking Light and haven't found anything comparable. This must be served within 1 hour of making because the...
Author: WholeFoodieGal
This is delicious and easy to make! I got the recipe from the New Orleans School of Cooking and have made this numerous time for dinner parties. Enjoy!
Author: Mrs.Habu
Make and share this No Cheese Lasagna recipe from Food.com.
Author: falling.star291
Make and share this Fresh Baked Salmon With Lemon and Mint recipe from Food.com.
Author: lexiliz
Little bites of healthy goodness! His Frankiness and I LOVE these! They lend themselves to many variations, such as peanut butter or dried fruit instead of coconut. Check it out! Since the nutritional...
Author: Glori-B
I saw this recipe on KQED's Everday Food. It looked so good I had to find it and share with everyone.
Author: GourmetGradStudent
Middle Eastern Rice and Lentils (Mujadara) is a delicious vegan side dish made with red lentils, basmati rice, caramelized onions and aromatic spices.
Author: HWC Magazine
A flavorful "cookie" to enjoy with that special glass of Wine. Recipe came from the magazine distributed at the liquor store. Great for making up a batch and giving to holiday hosts with a bottle of red....
Author: ukichix
I love this recipe because now I can make and freeze these crumbles and never have to read the labels again to see if there is something in it that I can't eat. It is flexible and can be spiced for any...
Author: Joysain
I found this in one of my local papers, not sure which one. I have not made it yet, but it sounds good and is easy to make. I think it would also be good made with the small shrimp.
Author: duonyte
I found this recipe in 'Recipes+' magazine and it looks so colourful, fresh and and healthy. I used grapes strawberries and kiwi fruit in mine but of course the combinations are practically endless. Cooking...
Author: Rainette
A simple but elegant bisque, wonderful as one course among many or alone with a salad for summer dinners.
Author: winkki
This recipe evolved from what has been one of my favorites since my girlhood days. If there are any leftovers a big dollop is also very tasty on a baked potato or an omelette or in a bowl of tomato soup....
Author: nanpie
This recipe is for hot chocolate from scratch for one mug's worth. It's very yummy, having a nice balance between sweet and not-sweet, as well as being creamy.
Author: Anonymous Cook
A simple and delicious fish dish from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Other fish may easily be substituted.
Author: Molly53
This chicken shawarma marinade is middle eastern inspired and the perfect flavorful chicken for grilled, roasted, baked, or shredded chicken.
Author: Kelli Shallal MPH RD
Where did Shrimp Cocktail come from? I have read that it was invented in Boston, circa 1941 as a What can we get drunk people to eat contest sort of thing. The Cocktail sauce is dated back even earlier,...
Author: Timothy F.
Make and share this Peppermint White Chocolate Popcorn recipe from Food.com.
Author: BB2011
Make and share this "i Can't Believe It is Butter" Margarine Spread recipe from Food.com.
Author: Montana Heart Song
This will satisfy even the strongest desire for something hot and spicy. It's definitley a dish made to "wow." This recipe is originally from a "star chef" cookbook that I have lost, but this recipe has...
Author: Rachel-Snachel
I found this recipe on The Fat Free Vegan site. I did change a few things to suit my tastes. The recipe didn't call for it, but I infused and glazed my cake with some rhubarb syrup. This gave it a nice...
Author: Chef Joey Z.
Inexpensive, tasty, and msg-free Ranch dressing mix. I keep the mix ready in the spice cabinet so I am always ready to throw some fresh dressing together.
Author: Ametista
This is my own recipe that has evolved over the years that I use for all different kinds of fish and large casserole samplers with different kinds of fish when I can afford it. Tilapia is affordable now....
Author: Persian Berry 2011
The original version of this tasty recipe came from the Mobile Register newspaper, but has been changed slightly by the friend who brought it to my house for a Thanksgiving appetizer and now by myself....
Author: nanpie
A simple oil and vinegar dressing with a kick. Great on a spinach and strawberry salad with walnuts and Parmesan cheese.
Author: accent aigu
I tend to get cravings for chocolate chip cookie dough - yes, just the dough! - but don't want to make up an entire batch or eat the raw eggs. So, in all my searching for just an eggless dough recipe,...
Author: qotw13
Author: Every Last Bite
This is one of my father's culinary masterpieces! A beautifully flavorful soup that is very healthy and inexpensive to make. You can substitute parsnips and/or turnips for the celeriac.
Author: lolablitz
A light and tasty pasta salad treat great for any occasion. It's so good you can substitute wheat pasta for your non GF friends (but why, they'll never know if you don't tell them!) Note: For best results...
Author: Italiano Cuccina Si
This recipe was made from trial and error. I have an egg allergy but love pasta. After a co-worker gave me a Pasta Machine (he had to spring clean for his wife) I dabbled till this came up. With some creativity...
Author: monkholio
Found this on another site and am posting it to keep it safe. You'll find this in my cookbook of substitutions. I put 1 batch as serving b/c I don't know how much it actually makes. Maybe 3/4 cup?
Author: Nana Lee
This is from a cookbook called "Delicious Dash Flavors" written by Sandra Nowlan who is a food scientist. Credit for recipe goes to the Salmon River House Country Inn, Jeddore, N.S. A very tasty and healthy...
Author: waynejohn1234
I created this recipe by combining my favorite granola bar recipe with one for lactation cookies while I was breastfeeding. The result were delicious, healthy, nut-free, chewy goodness!
Author: misslaurenrae