All recipes » Saute » Dinner Party

	Butter Salmon by kathy vegas Based on one of India’s most popluar dishes, Butter Chicken (or murgh makhani), this recipe substitutes salmon for the usual chicken. It’s a rich, vibrant dish and only needs plain rice or Indian flat bread to accompany it. Don’t be put off by the rather long list of ingredients, the dish goes together quickly. Since the sauce and…	2 votes 1 review 4861 views
	Winter Squash with Caramelized Onions Cassolita by John Spottiswood This was an outstanding dish that we served last night with a lamb tagine. It's fairly easy to put together, and will fill your house with wonderful smells! The sweetness is a nice accompaniment to a spicier dish.	2 votes 1 review 1 comment 3900 views
	Sauteed Pineapple Salad by Wendi Taylor Delicious sauteed pineapple slices with a hint of cinnamon and sugar, served on a bed of fresh green lettuce and sprinkled with grated cheddar cheese. Perfect salad course for holiday meals or dinner parties.	1 vote 4039 views
	Citrus Scallops by Robyn Savoie The bright color of the red bell pepper and oranges, combined with lime juice; give these scallops a refreshing burst of flavor.	1 vote 5721 views
	Cognac Shrimp Recipe by Evelyn Scott Delicious shrimp with buttery cognac sauce	2 votes 3674 views
	Wild Rice Pilaf with Fresh Vegetables by Jane Evans Bonacci Did you know that wild rice is not rice at all but grass? It grows in areas of shallow water, so prevalent in the state of Minnesota that it is the official state grain. Surprisingly the Central Valley of California is the other main producer of wild rice. It is naturally gluten-free and high in protein, potassium, B-complex vitamins,…	1 vote 5335 views
	Mediterranean Salmon by Renee Delicious dish that looks as good as it tastes. Fun to prepare.	1 vote 1 review 5697 views
	Chili Garlic Prawns with Coconut milk and Kangkong by ShaleeDP Chili Garlic Prawns with Coconut milk and Kangkong is one of my favorite prawns recipe. Love it anytime!	1 vote 3550 views
	One Dish Rosemary Chicken with New Potatoes, Mushrooms and Green Beans by Adam Janowski This is a simple, but beautiful, chicken dish that you can serve directly from the frying pan in which it was prepared or arrange it on a large platter for serving at the table. You'll get raves on this one and no one will know how easy it was to put…	1 vote 5454 views
	Ciliegia Pork Medallions in Montepulciano Veal Demi Glaze Sauce by Bob Vincent This recipe is adapted from a winery we are club members with. Jacuzzi Family Vineyards has some great Italian wines that are reasonably priced. The original used Barbara which I changed to Monepulciano. I also added shallots, mushrooms and roasted…	1 vote 7138 views
	Chicken Chasseur by John Spottiswood This is a healthy version of chicken in the famous chasseur sauce containing onions and leeks, and flavored with white wine, tomatoes, and mushrooms. It's fancy and delicious enough to serve to dinner guests (we served it with three foodie couples and it was a hit!) and easy enough for a dinner at home. Try serving with garlic…	7 votes 3 reviews 8 comments 4450 views
	Caponata by Farrell May Podgorsek Caponata is traditionally served as an antipasto with toasted baguette slices or crackers. It is savory, with a touch of sweetness from the raisins and salt from the olives and capers. You can also use it as a pasta or pizza topping. This is one of the most popular appetizers I serve. The recipe doubles well and it freezes…	1 vote 3065 views
	Honey Mustard Chicken by B Innes Honey Mustard Chicken My first thoughts were not to make Honey Mustard Chicken, but a chicken Dijonnaise, which is hard to do when you are out of Dijon mustard. A few tweaks to accommodate what we have in store and I came up with a very nice tasting recipe. The recipe is for two so if your cooking for more, just multiply the…	2 votes 3399 views
	new yorker pasta by maeghan tips 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
	Zesty Lime Marinated Chicken with Homemade Watermelon Salsa by Skinny Kitchen with Nancy Fox This recipe is a true gem…Truly fresh and refreshing! First, the chicken is so tender and flavorful. Marinating in fresh lime juice and seasonings really adds to its tenderness. In addition, we’re topping the cooked chicken with a tasty and simple to make honey lime glaze. Our summertime salsa is sweet, crunchy and mildly spicy.…	1 vote 1 comment 2626 views

« 1 2 »