Author: Paula Wolfert
Author: Kay Chun
You can use 1 lb. fresh or thawed frozen firm white fish fillets such as cod, haddock or halibut and reduce cooking time to 5 minutes.
Author: Dancer
From Firehouse Food. You can use this tangy marinade on chicken, pork, prawns, scallops, or any firm fleshed fish. Makes about 1 cup which is enough for 3 pounds of poultry, meat, or seafood.
Author: cookiedog
This is a flavorful and light marinade that makes chicken breasts taste awesome! It can also be used on seafood; I marinate chicken for about half a day, seafood for a couple of hours. This recipe makes...
Author: EdsGirlAngie
Make and share this Fiery Cajun Shrimp - Paula Deen recipe from Food.com.
Author: SusieQusie
I realize that this recipe isn't for everyone. But if you like anchovies, like I do, please try these potatoes. I think that you will enjoy them.
Author: Alan in SW Florida
Author: Melissa Roberts
Author: Lora Zarubin
A Meyer lemon is a cross between a lemon and a mandarin orange. If you can't find any, substitute regular lemons. This pie's decadent cream filling is made from protein-rich tofu.
Author: Gayle Pirie
Author: Alison Roman
Author: Sema Wilkes
Author: Maria Thomann
Falafel is a patty made from beans and chickpeas. It's a popular fast food item in Middle East countries and is recognised here in Australia. This recipe comes from a cookbook called Middle Eastern Cookbook...
Author: Chef floWer
The figs can be placed in the food processor to crush by pulsing till mushy with some chunks. Using a candy Thermometer will help knowing the setting point, which is at 220 degrees. This has an optional...
Author: Rita1652
Here's an idea for leftover citrus flesh: Use the juice to make curd, then gift it in jars.
This slow-roasted cod topped with zesty relish is just the thing for an end-of-winter dinner party.
Author: Amanda Hesser
Author: Bev Jones
Author: Douglas Rodriguez
Author: Moira M. Robertson
A lovely lemon olive oil subtly infused with the delicate scent of Meyer lemons. Wonderful drizzled over salads or pasta, or for use in cooking. Use right away, or store tightly covered in the refrigerator...
Author: BecR2400
Author: Eleni Theos Stelter
This classic cocktail recipe, made with gin, lemon, maraschino, and violette, dates back to 1916. Just be careful with that violette.
Author: Jim Meehan
Author: Elizabeth Bruber
Author: Molly Stevens