All recipes » Main dish » American » Summer » 600 or more calories
6LB meatloaf by jimLEi had orriganlly gotton this off the internet.but made some minor changes to make it to my likeing.by removeing 2 to 4 ingridents and adding 2 or 3 of my own |
1 vote
5907 views
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Skirt Steak with Parmesan Chimichurri Sauce by Culinary EnvySuper tender, delicious and affordable Skirt Steak with CREAMY Parmesan Chimichurri Sauce is the perfect summer meal! Get ready to impress your guests with this quick & easy #beef #dinner! |
1 vote
2159 views
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Creole Crabmeat Pie by Amos MillerWhile this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.… |
3 votes
5285 views
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One Dish Seafood Stew by Adam JanowskiI’ve had Cioppino, which is the Italian version, and Bouillabaisse, which is the French version and below you will find my version of a seafood stew. I can’t drink alcohol so you will not find any white wine in mine, though you will find it in most Italian and French versions. It is up to you, but I think my recipe works really well… |
1 vote
3733 views
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golden mushroom soup pot roast by sueso good |
1 vote
9375 views
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Skinny Buffalo Chicken Sandwiches and Low Carb Lettuce Wraps by Skinny Kitchen with Nancy FoxHere’s a fantastic way to get the taste of buffalo chicken without the grease and fat . And, they are actually really healthy too! You can make the chicken salad into sandwiches or low carb lettuce wraps. Both are fantastic tasting! They have a bit… |
1 vote
8970 views
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Cedar-Plank Salmon by John Howie
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6 votes
15058 views
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Easy Sausage Pierogi Bake by Patti FisherKen wanted macaroni and cheese made meaty with sausage. Patti had an “aha” moment because frozen pierogies are something we always have on hand, plus Ken just cold smoked lots of our favorite kinds of cheese. To make it extra easy we used jars of Alfredo sauce and to make it extra tasty we used Swimmin’ in Smoke Booty Shake Seasoning.… |
1 vote
3111 views
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One Dish Rosemary Chicken with New Potatoes, Mushrooms and Green Beans by Adam JanowskiThis 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
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Marinated Grilled Chicken with Watermelon-Jalepeno Salsa by Tracy Wilson
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1 vote
2647 views
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Southwestern Beer Can Burgers by Patti FisherWe have been seeing folks post their beer can burgers for the last few weeks, all of them looking good. We wanted to take it to the next level by adding a “Southwestern” twist to it. We started with the very best ground beef: Fresh ground sirloin and blending that with some beef chorizo for 1 pound burgers with a nice blend of… |
1 vote
2535 views
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Meatloaf Sliders with Tomato Relish and Cheese by BearNakedBaker
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1 vote
3687 views
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Giggling Gourmet's Spring-Summer Wrap Topped With Avocado Salsa and Tostones On the Side! by Giggling GourmetHere's a dish I make for my wife when she get's home from a long day teaching little people the science's of the earth! It's a great spring-summer meal with a lot of fresh ingredients to power up our systems, enjoy! |
1 vote
3395 views
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Cumin and Coriander BBQ Pork Spareribs by Mihir ShahI had this at a friends house over the weekend - they made two kinds of ribs. A more "traditional" slab with light spice and honey, and this gem. I actually returned some of the traditional slab to the serving plate so I could make room for this winner! The best part of this recipe is the mix of cumin and coriander in the dry rub.… |
2 votes
12784 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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