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  • Pappadeaux's Seafood Kitchen Yvette
  • PAPPADEAUX'S SEAFOOD KITCHEN YVETTE YVETTE SAUCE: 2 pounds unsalted butter 3 cups flour 1 gallon shrimp stock 1/2 cup sherry wine 1/4 cup Worcestershire sauce 5 tablespoons cayenne pepper 1/3 cup chicken base ...
  • Shrimp Scampi (2)
  • Hi Kristine,Here are a few Shrimp Scampi recipes.EASY SHRIMP SCAMPI3/4 c. butter (lightly salted) 1/4 c. chopped onion 3 to 4 garlic cloves, crushed fresh parsley 1 lb. cleaned and deveined shrimp 1/4 c. dry wh...
  • Frozen Clams - Absolutely! -
  • We dig our own clams up on Cape Cod, and have on occasion, frozen some in the shells - actually, if you're not too handy with opening the clams, lots of people put them in the freezer and their shells relax a bit and it'...
  • Shrimp Enchiladas Verde (using corn and refried beans)
  • SHRIMP ENCHILADAS VERDE "Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tasting enchiladas. Precooked shrimp help get them on your table in a hurry." 1...
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  • Red Snapper Vera Cruz
  • RED SNAPPER VERA CRUZ 1 lb red snapper fillets (or other firm, white fleshed fish) 2 tbsp lime juice 1 green pepper, cut into thin strips 1 small onion, chopped 1 clove garlic, minced 2 tbsp olive oil 1 (16...
  • Classic Fried Catfish
  • Classic Fried Catfish Rec.food.recipes/JUDI MAE PHELPS/1995 Yield: 4 servings 3/4 c Yellow Cornmeal 1/4 c Flour 2 ts Salt 1 ts Cayenne Pepper 1/4 ts Garlic Powder 4 Farm-raised Catfish Fillets or whole catfish...
  • Barbara's Salmon with Garlic (using white wine)
  • Barbara's Salmon with Garlic 1 to 2 pounds salmon fillets 2 Tbsp minced garlic 3 Tbsp minced fresh Parsley or 1 to 2 Tbsp dried 2 to 3 Tbsp lemon juice (juice of 1/2 fresh lemon) 1 cup dry white wine Salt and Pep...
  • Shrimp Cakes Florentine
  • SHRIMP CAKES FLORENTINE "These shrimp cakes are so ostentatiously opulent, so chock-full of shrimp, so precisely seasoned and striated with spinach that no one would ever guess they were concocted with just a few ingr...
  • Scallop and Pasta Toss (serves 2)
  • SCALLOP AND PASTA TOSS Cooking spray 1 tablespoon reduced calorie margarine 1 cup celery, diagonally sliced 1/2 cup fresh mushrooms, sliced 1 green onion, sliced 1/2 cup carrot, sliced 1 clove garlic, minced 1/...
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  • Salmon Ramen with Fresh Vegetables
  • Salmon Ramen with Fresh Vegetables Source: Shirley Smith, North Vancouver, BC, Canada Serves 4 2 packages Oriental Flavor Top Ramen 1 Tbsp. butter 1 onion, finely chopped 1 1/2 cups milk 4 oz. cream cheese...
  • Halibut Kabobs with Winter Savory and Lemon
  • HALIBUT KABOBS WITH WINTER SAVORY AND LEMON "Winter savory, which is so important in flavoring beans, is also an excellent seasoning for firm, meaty fish that can be cubed. Kabobs are a common way to cook fish in the Me...
  • Easy Crab Imperial
  • EASY CRAB IMPERIAL 2 cups crab meat, flaked 1 cup mayonnaise 4 egg whites, stiffly beaten 1/4 tsp salt 1/8 tsp ground black pepper 1/2 cup bread crumbs Mix the crab meat and the mayonnaise in a bowl. Fold in t...
  • The real Bang Bang Shrimp!!!
  • I have tried many recipes on here and non of them are close to the same as Bone Fish Grill. I was there last night and had our waitress write down the actual recipe that they have in the kitchen. You will have to conve...
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  • Shrimp Francese for Ivanka
  • Shrimp Francese 2 servings Source: Taste Tested Recipe from The Lipton Kitchens 1/2 lb. medium shrimp, peeled and deveined 1/2 cup all-purpose flour 2 large eggs, slightly beaten 5 Tbsp. I Can't Believe It...
  • Electric Skillet Shrimp Scampi
  • ELECTRIC SKILLET SHRIMP SCAMPI 1/3 cup cooking oil 1 pound shrimp, shelled and de-veined 2 Tbsp. chopped celery 1/2 Tbsp. chopped green pepper 1 Tbsp. chopped onion 1 clove garlic, minced 1/3 cup water 1/3 cup ...
  • Tiliapia with a Roasted Pine Nut Crust
  • If you all like Tilapia, well give this one a try. I make it for my family and friends and they just love it! TILIAPIA WITH A ROASTED PINE NUT CRUST 3 or 4 nice size Tilapia Filets 1 1/4 cups mayonnaise 1 large e...
  • Chilled Teriyaki-Glazed Salmon (make ahead, serves 2)
  • CHILLED TERIYAKI-GLAZED SALMON 2 (6- to 8-ounces each) skin-on salmon fillets (pin bones removed), preferably at room temperature 3 tablespoons canola oil, divided use Finely grated zest from 1 large lime (about 1 1...
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  • Monkfish Costa Brava Style
  • Monkfish, Costa Brava Style (4 - 6) 1 1/2 tbsps olive oil 1 medium onion, finely chopped 1 1/2 lb monkfish, skinned and cut in 1 in slices 8 oz shelled green peas, defrosted 2 red peppers, peeled & cut in 1...
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