Non-marinara based pasta dish found on the web. Could easily be adapted to different pastas -- whatever one has on hand.
Author: iewe7726
Author: Jamie Purviance
Author: Marco Canora
From "Top Secret Recipes, LITE!" This is supposed to be 12 points per serving, but I think it's actually less than that.
Author: mariposa13
SUPER simple!!! Serve with a squeeze of lemon, BBQ sauce, cocktail sauce, horseradish, salsa. . .you name it! No shucking required. NOTE: make sure you buy LARGE oysters, as they are quite small when cooked...
Author: januarybride
Author: Amy Finley
Author: Sara Foster
Author: Bon Appétit Test Kitchen
This is the easiest marinade I have ever used, and one of the most popular with my family. This recipe also works well with any cut of chicken--thighs, legs, etc.
Author: CANDIELIPS
When I bought a bottle of Key Lime juice on vacation in Florida, I wondered what I would do with it... Now this recipe is a staple in our kitchen! I hope you enjoy it too! The longer you marinate, the...
Author: ANISSA925
Author: Kristen Williams
Baked apple chips are easy to make, loaded with fiber, and have the crunchy satisfaction of potato chips with a fraction of the fat and calories.
Author: Nancy JimsWife
Author: Ellie Krieger
Make and share this Whole Wheat Banana Muffins recipe from Food.com.
Author: Alison J.
Author: Mark Russ Federman
This is by far, my favorite company meal. We eat this salmon very often. It is so tender and delicious. Everyone I have served it to has always loved it - even children. Don't be afraid of the cayenne...
Author: HeatherFeather
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Author: Ruth Cousineau
Author: Barbara Kafka
This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!
Author: Desta
So easy and so good. I use frozen chicken breasts and cook on high for 4 hours in the slow cooker. The sauce is not thick, it is a bit runny, but very tasty. Add tomato paste if you want it thicker. Serve...
Author: Sue
I love fried clams any time of year, and these are really good! From the Clam Box in Ipswich Mass. Courtesy of www.Newenglandcooking.com
Author: CookinNEatinGal
Author: Candida Sportiello
Make and share this Shrimp and Linguine Fra Diavolo by Emeril recipe from Food.com.
Author: redsoxgirl09
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Author: Katrina Scott
Author: Mona Talbott
Author: Tina Ruggiero
A fruity, tangy, baked chicken recipe with hardly any preparation! Serve with a mixed green salad if desired.
Author: Marsha Timblin
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Author: Donna Klein
We love lemon, artichokes, and olives, so this dish just makes sense to us. We almost always leave the skin on our chicken thighs so we can render out some of the fat and crisp the skin to perfection....
Author: Katherine & Ryan Harvey
Delicious, crunchy fried chicken. This recipe came from the "AllRecipes" site. I'm sure you could always play around with the spices for a variety of flavors!
Author: Rick B2
Author: Maria Helm Sinskey
Chinese cooks don't use a lot of raw vegetables, but instead prefer to stir-fry or braise them. There are a few exceptions, however, and in Hong Kong cooks fill crisp iceberg lettuce leaves with savory...
Author: Mary Kate Tate
We make this pasta dough and it turns out perfectly every time. We use the food processor for the dough and a manual crank pasta machine for the noodles. Start to finish our pasta is done in less than...
Author: Momginerd
Author: Scott Peacock
The rooftop of chef Rick Bayless's Chicago restaurant Frontera Grill is dedicated to growing tomatoes, hot peppers and herbs for fresh salsas. Multicolored heirloom tomatoes can be sweeter than other types,...
Author: Merritt Watts
This is a really TASTY Fried Clam recipe. Try it and see for yourself... It's a WINNER! You can also use this same recipe for scallops, oysters, and any other fish...
Author: Lindas Busy Kitchen