All recipes » Mardi Gras » 500 or fewer calories
Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce by Claudia lamascoloThis tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp, centered with a mound of crab meat, with a creamy butter,wine garlic sauce over the top~. |
11 votes
72601 views
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CEVICHE! ~ Costa Rican Style by Amos MillerMy buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa… |
7 votes
113597 views
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Marinated Asparagus by Robyn SavoieThis versatile recipe made with fresh asparagus can be made year around. Serve it cold or warm as side with any meal. My favorite way to serve this is grilling it. It produces rave reviews every time. Even from guests who may not be fans of asparagus. |
5 votes
13443 views
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Asparagus bread pudding by Chris PatilIt’s spring, the asparagus is in, and it sometimes seems like there aren’t enough ways to eat it. This dish can stand alone as a vegetarian entrée or serve as a hearty side dish alongside roast chicken or fish. My guests have compared the consistency to a calzone. This is a fairly forgiving recipe though I would caution against… |
3 votes
10219 views
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Mom's Sangria by MichelineSangria always reminds me of Spain, a place where you can drink Sangria just about everywhere. A fruity, refreshing drink in the summer or any time. |
2 votes
7556 views
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Mitch's Cheese Fondue by MichelineFondue is a fun and informal way to gather family and friends around a table. Serve this cheese fondue with French baguette bread, mushrooms, carrots, cauliflower, brocoli, green or red peppers. |
2 votes
15123 views
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SALMON with TOMATO SALSA by BearNakedBakerEither salsa is great with Salmon, but we had a killer frost this week. A lot of green tomatoes were picked from the garden, resulting in this dish..... |
2 votes
3834 views
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Shrimp, Avocado and Grapefruit Salad by erin de martiniTangy salad for warm summer days |
3 votes
8229 views
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Pear & Celery Salad by Chef Smith
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2 votes
1457 views
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grilled shrimp and mushrooms by maeghangood with hot cooked rice or green noodles(spoon remaining sauce over,if desired) steamed vegetables in season and a spinach salad |
1 vote
2589 views
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Reba Herzfeld's Never-Fail Brisket by Miri
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1 vote
4197 views
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Wild Rice Salad by Chef Smith
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1 vote
1757 views
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Reunion Dinner - Bountiful Goldfish Salad (年年有余) by BlackswanThis is my 1st attempt creating this Bountiful Goldfish Salad. Nian Nian You Yu (年年有余) symbolizes abundance though the year. The character 余 (Yu) is the homophone of 鱼 (Yu). Hence, fish was used to highlight this Chinese New Year dish. |
1 vote
3590 views
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Boeuf a la Bourguignon (adapted for the Slow Cooker from Julia Child) by Steve PetersonAlso known as Beef Burgundy, this dish has become a standard of traditional French cuisine. It is basically a stew prepared with beef braised in red wine and beef stock, flavored with garlic, onions, carrots, a herb bouquet garni, with pearl onions and… |
1 vote
5573 views
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Gumbo Z'Herbs by David GilbertGumbo Z'Herbs is often referred to as the king of gumbos in New Orleans. In predominantly Catholic South Louisiana, it was traditionally served on Good Friday. The logic was that, after so many days of Lenten abstinence and fasting, the body needed the sort of revitalization provided by a combination of greens. The old Creole women… |
1 vote
2087 views
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