Author: Bruce Aidells
In the Cayman islands, they dry their limes and lemons and use them to season the abundant seafood that is caught and eaten. Also good with rice, beans,...
Author: Sharon123
Author: Rosita Missoni
Author: Myra Goodman
Make and share this Steamed Rice With Coconut and Lemon recipe from Food.com.
Author: littleturtle
Author: Bev Jones
This is a rich and bright sauce that is excellent with any heavy unfrosted cake. A classic from the Farm Journal magazine
Author: Aroostook
This is a very colorful dish, and a very tasty one. A dressing made from fresh herbs and spices give this vegetable dish a Moroccan flavor. It is a great...
Author: ElizabethKnicely
We had this for supper tonight, and I do believe this is the only way I'm going to prepare my fish from now on. I'm not even sure I can describe it any...
Author: Diana 2
This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.
Author: ElizabethKnicely
Author: Daniel Patterson
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian...
Author: Anna Stockwell
Make and share this Fiery Cajun Shrimp - Paula Deen recipe from Food.com.
Author: SusieQusie
Author: Tasha Garcia
An adaptation of a recipe that first appeared in the San Francisco Chronicle. I've fiddled both with the marinade and the wonderful syrupy sauce. The combination...
Author: justcallmetoni
Author: Bon Appétit Test Kitchen
Author: Kris Wessel
This is NOT an El Pollo Loco "copycat" recipe. It's a similar, not exact flavor. This is generally enough for six bone-in, skin on chicken thighs. Cooking...
Author: tis I
A Middle-Eastern-influenced Greek salad which is great served with warm pita bread or crusty rolls as a starter or as one of several mezze dishes, or to...
Author: bluemoon downunder
A mixture of almond meal and cornmeal takes the place of traditional breadcrumbs in these scallion- and mint-studded crab cakes. And a raw snap pea salad...
Author: Anna Stockwell
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting