Strawberry Chicken with Feta by BearNakedBaker

To make the balsamic reduction: Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container. *This will keep in a cool place for months

Thai Fish Curry or Kaeng Khieu Wan Pla by Spicie Foodie

A very quick meal to use green curry paste with, Kaeng Khieu Wan Pla or green curry of fish.This hassle free dish is a great dinner year round. In addition to the ease involved in this meal, it's also a healthy dinner,because fish is lower in calories than meat and it's cooked without oil. .....

Shrimp In Cilantro Sauce by Robyn Savoie

Serve this lively cilantro-accented shrimp with rice to help quell the heat of the hot peppers. This recipe will make enough sauce for dipping (salsa), over eggs in the morning and dipping veggies. You can easily use thinly sliced chicken in place of the shrimp.

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

Cognac Shrimp Recipe by Evelyn Scott

Delicious shrimp with buttery cognac sauce

Sate Lilit Indonesia by kristy

Fabulous fish stick ever!

Mediterranean Salmon by Renee

Delicious dish that looks as good as it tastes. Fun to prepare.

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.

Sweet and Spicy Chicken by Kabot S

This is an adaptation of a similar recipe

French Fry Casserole by viper

This Is It Spaghetti Sauce by Gabriel Denison Chandler

Everybody who cooks has a great spaghetti sauce. This is mine, after years of perfection. It's lowfat, It's vegetarian, It's deep, rich, and amazingly tasty. This is it. Oh: choose your pasta well! Artichoke, whole wheat and Italian semolina go best...spinach? Not so much.

SNAPPER SAYADIEH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

SNAPPER SAYADIEH

Sea food couscous by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sea food couscous

Grilled shrimps 2 by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled shrimps