Make and share this Shrimp in Cilantro Sauce recipe from Food.com.
Author: GG 38966
Taken from 'Baking and Desserts' cook book - Tasty Tip : The apple filling in this recipe is very similar to American apple butter. To make apple butter, cook the filling in step 2 for a further 30 minutes...
Author: McCarthy
This Chicken Sticky Rice Dumplings recipe features a healthier version of sticky rice dumplings as chicken is used instead of pork. However, the taste is not at all compromised as the chicken meat is sealed...
Author: Huang Kitchen
Make and share this Potato Salad (serves 10) recipe from Food.com.
Author: rick2978
Caribbean-inspired chicken kabobs. You can substitute green pepper for the red pepper, if desired.
Author: AHinojosa
I know this sandwich sounds a bit strange, being Spam and all, but I have to admit its not a bad tasting sandwich. It's the only thing I've ever made with Spam Luncheon Meat. I have posted this recipe...
Author: Cindi M Bauer
Make and share this Cinnamon Almond Biscotti recipe from Food.com.
Author: Ceezie
The miso-harissa dressing that brings this winter squash and Brussels sprout salad together is lovely year round. Toasted almonds garnish the dish with wonderful texture and crunch.
Author: Andrea Bemis
Steaming unlocks the succulence of okra. Here, the pods are tossed with slivered ginger and a Vietnamese-inspired scallion oil in an all-purpose dish that's great with grilled steak or chicken, or with...
Author: Maggie Ruggiero
Make and share this Marie's Creamy White Wine Linguine With Shrimp recipe from Food.com.
Author: Marie
Plan ahead the beer batter needs to sit for 2 hours at room temperature before using. This recipe makes 1-1/2 pounds of shrimp double the batter recipe if you are planning to make a larger amount. You...
Author: Kittencalrecipezazz
The trick to a successful stir-fry? Prep everything before you cook.
Author: Bon Appétit Test Kitchen
This delicious salad is made from fresh ingredients and doesn't need lots of complicated cooking methods. It's an easy, bright, and colorful tomato salad with homegrown basil. This recipe is incredibly...
Author: K33 Kitchen
We came up with this idea the day before Easter 2010 and experimented a little, then made the plan for Easter morning. Attached are the pictures of that adventure. It brang a lot of smiles and satisfied...
Author: Ian Magary
A recipe from All You magazine that I have altered a bit. It's a simple yet filling vegetarian pasta dish. I use Barilla Plus pasta for extra fiber and protein.
Author: gingersnap
This slice is great warm or cold and can be made the night before. Keep in the fridge. Recipe from OK magazine.
Author: Veggiequeen
Mmmmm! Delicious honey bunnies, great for breakfast and snacks. These are lovely little bunnies! From, "Kids' Cooking," by Liz Franklin.
Author: animal_luver
This salad is the answer to people who think they don't like leafy greens. Good kale has a deep, almost meaty flavor. Searing it and mixing it with brown-butter-drenched pine nuts, sweet raisins, and salty...
Author: Ithai Schori
This is amazing and sooo delicious! Leave the seeds of the chiles in for a hotter dish; take some out for less heat. You can also use 2 2" fresh hot red chiles - whatever equivalent you can find as long...
Author: Gaia22
Make and share this Lemon Drizzle Chickpea Cake (Gluten, Dairy Free) recipe from Food.com.
Author: Karolina_London