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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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Shrimp, tuna, and scallops combine with fresh herbs and spices, sun-dried tomatoes, and red chile peppers. Serve with lemon wedges. Substitute salmon, crab, or sole to create a variety of delicious alternatives.
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Grilling the fish and making a sauce with fat-free fromage blanc keeps the calorie count down in this variation on the classic fried-fish sandwich.
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Get Seared Yellowtail with Horseradish Crema Recipe from Food Network
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Black squid ink pasta is tossed in a creamy sauce along with garlic, shallots and prosciutto.
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Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
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A homemade fajita seasoning nicely compliments the venison in these fajitas.
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Chicken thigh meat cooks with tandoori masala and garam masala in a sauce of coconut milk and tomato in this tasty Indian classic.
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Give your soups, salads, yogurt, and avocado toast a crunchy, nutritional boost with this easy medley of roasted seeds. They're a healthy yummy snack as well.
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New Mexican Hatch green-chile powder isn't a substitute for fresh chiles, it's a whole different flavor.
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Get Lemon Yogurt Cake Recipe from Food Network
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Add a bit of crunch to your crab cakes with a crisp apple salad!