Tantalizing Baked Lemon Pesto Mushrooms Casserole by Blackswan

This sourish pesto appetizer, using a mix of mushrooms and cherry tomatoes, is so easy to prepare and is definitely for the novice cooks!

Shrimp & Bok Choy by Nanette

This is a light and easy meal and healthy, too. I used onions, but scallions or green onions would do. Fresh ginger, soy sauce and rice vinegar gives it the perfect Asian flavor. The "heat" should be to your taste. *wash any grit from bok choy and remove just the root. Slice stem and leaves lengthwise, then chop

Shrimp and Spinach Saute' Recipe by Claudia lamascolo

A great wine sauce with shrimp and spinach. Great over pasta, rice, or even a baked potato..

Crab Salad in Lettuce Cups by Dean Grason

Light crab salad dressed up with avocado, parsley, cocktail sauce & a lemon wedge served in a butter lettuce cup to make it finger-friendly.

Shrimp & Crab Egg Rolls by jason kim

The kids got a nice surprise last weekend when they were allowed to help me make some seafood egg rolls. It's a major high for them since we rarely let them help out cook despite their incessant pleas and begging. And to our surprise, they did a pretty good job........full story and recipe at http://www.oliviajasonkim.com

Quick Radish Refrigerator Pickle by Denise C.

The perfectly pink ume plum quick pickle. The perfect combination of sweet, tangy, and crispy. Great on their own, or over a salad, on a cheese & meat board, or replacing anything that would be perfect with a pickle.

Skillet Chocolate Fudge Candy by Julia Ann Souders

A quick and easy chocolate fudge candy made in an electric skillet. This is from an Indiana Public Service Electric Co. brochure from 1977. ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com All…

Baked Stuffed Clams by B Innes

These make a great appetizer, or serving a couple they make a nice dinner, and occasionally to make them truly elegant I top them with Hollandaise sauce for a decadent treat. You can get fresh clams and open them yourself and save the shells to reuse, or use large scallop shells which are easier to find, or even place in ramekins,…

Shiitake Mushrooms: Vegetarian Adobo by Rene Astudillo

I'd like to think that Adobo is national 'way of cooking' rather than the national dish of the Philippines.  You may be familiar with chicken or pork adobo -- meat that is boiled then simmered in a mixture of vinegar and soy sauce, and then some, like garlic, bay leaves and black peppercorn.  I've said before that there are as many…

Zucchini Pico de Gallo Salsa or Salad by Salad Foodie

As delicious to taste as it is to behold! And just one more recipe in your zucchini cookbook arsenal. Easy to swap out ingredients on hand for the array in this recipe. Cucumber, cauliflower, green onions, etc. You select your level of desired heat by type and amounts of peppers - jalapeno, verses poblano vs. bell peppers. For the…

Basil Pesto Spread by Salad Foodie

Summer’s remaining basil harvest can become the makings of delicious pesto to serve on crackers or crusty bread. And it does freeze well too for uses into the fall season and beyond. Easy to make and very nutritious compared to many typical spreads.

Suzuki (Sea Bass) by ASHRAF ABD ALEEM

Suzuki (Sea Bass)

Tako (Octopus) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Tako (Octopus)

Ice Box Dill Pickles by Mares

You don't have to can, to make your own pickles. This recipe allows you to make a 1 quart jar of crisp, tasty dill pickles, that will last for a week in the refrigerator. You need 4 'Kirby' or whatever are labeled 'pickling' cucumbers. Make sure they are firm, and medium to dark green, with bumps (with no blemishes, not bloated, soft…

MELANIE 'S clam recipes by melanie