All recipes » Saute » 600 or more calories
Spaghetti with Seafood in Tomato and Herb sauce by John SpottiswoodA colleague of mine brought in some fresh oregano, marjoram, and Italian parsley from his garden, so I looked for a fresh herb pasta recipe. I changed the herbs up a bit to use what I had, substituted prawns for mussels, and ended up with a delicious pasta. As long as you get the basics of this sauce right, you can mess around with… |
5 votes
3390 views
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Mojo-Cuban Citrus Garlic Sauce by Bob VincentThis is an adaped from a recipe by Steven Raichlen. Mojo is a traditional sauce for Cuban pit-roasted pork and palomilla (a thin steak cut from the round and grilled). It is made with lots of garlic and a sour orange tropical fruit called naranjo agria, or sour orange. In my area sour orange is not available so I used orange and… |
4 votes
15179 views
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4 Cheese Black Beans & Brown Rice - Mexican by A2Z Healthy Vegetarian CuisineKnow What You Eat:The combination of whole-grain brown rice and fiber-rich beans makes this a nutritionally super side dish. Black beans are high in protein, magnesium, manganese, folate, potassium, calcium and iron. Black beans are very low in calorie and almost fat-free. They are great for the health and should be the part of our… |
1 vote
3784 views
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Bagna Couda by MarcelIngredients 1/2 cup UNsalted butter 1/4 cup of heavy whipping cream 6 cloves garlic, minced 2 (2 ounce) cans anchovy fillets, ground up. Do NOT drain but add that oil! 1/2 cup Extra Virgin Olive oil Directions Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix… |
1 vote
1672 views
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FISH ITALIANO by vicNAME SAYS IT ALL |
1 vote
2267 views
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Mama Lucia Meatball Pitas by jmolesEasy, fun, and delicious dinner that kids will love! |
1 vote
2972 views
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World Class Tomato Salad For A World Cup Final Match by kathy goriAll Saturday before the World Cup was to be played I had Tapas on my mind. Maybe it was Spain being in the finals, maybe it was that psychic octopus from the German zoo. Who knows why one gets tapas on the brain, but there they were. So did that make me go on a quest for tapas? No. It did make me go looking for a recipe for that days'… |
1 vote
2772 views
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new yorker pasta by maeghantips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if desired.save for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color |
2 votes
2908 views
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