Author: Debbie Fleming
Author: Jeff Cerciello
Make and share this Teriyaki Shrimp Skewers recipe from Food.com.
Author: Dona England
Author: Roberto Santibañez
Author: Rebecca Katz
Author: Jill Dupleix
I came to this recipe by playing with different proportions of ingredients from other recipes. I have found this recipe to be consistently good, with a...
Author: Susiecat too
A punchy, chile-spiked fish sauce vinaigrette works as both marinade and dressing for glass noodles and handfuls of basil and cucumber.
Author: Chris Morocco
Author: Maria Helm Sinskey
Make and share this Smoked Salmon, Goat Cheese and Mustard Crouton recipe from Food.com.
Author: susie cooks
Author: Jay Wetzel
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Janos Wilder
Mild mahi Mahi takes on the flavors of our zesty marinade.
Author: Larraine Perri
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD
Chicken breasts aren't the only cut sold skinless and boneless. Thighs are, too. They're fattier than breasts, which means they're more flavorful; plus,...
Author: Alison Roman
Author: Amaryll Schwertner
Author: Kathryn Matthews
although this takes about 2 hours in the oven...it couldn't get any easier..hope you enjoy it as much as my family...
Author: grandma2969
Author: Bon Appétit Test Kitchen
Adapted from Cooking Light with some minor changes for our taste. This can be served over rice or pasta
Author: Nimz_
Author: Shelley Wiseman
We enjoy these for a quick lunch for the kids and they just love them. You can experiment with a variety of toppings or set everything out and let the...
Author: CookingMonster
From Prevention. This isn't the most attractive pasta sauce I've ever made, but it sure is yummy! It is a great use for cooked shrimp, which I often find...
Author: smellyvegetarian
Author: Tom Valenti
This is a quick to put together meal and requires minimal attention while cooking. The original recipe calls for cooking the oven but I think it would...
Author: PaulaG
Author: Elizabeth Karmel
Author: Maria Helm Sinskey
"Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might...
Author: duonyte
Author: Larraine Perri
From "Top Secret Recipes, LITE!" This is supposed to be 12 points per serving, but I think it's actually less than that.
Author: mariposa13