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"I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit

"When baking, follow directions. When cooking,
go by your own taste."
Laiko Bahrs

"Savory seasonings stimulate the appetite."
Latin Proverb

"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking."
James Beard

"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers, carrots... diced the onions, cut the garlic, marinated the meat, set the table, lighted some candles & cleaned everything up, but, he, made the dinner."
-Anonymous

"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him the entire weekend."
Zenna Schaffer

"Did you ever stop to taste a carrot? Not just eat it, but taste it? You can't taste the beauty and energy of the earth in a Twinkie."
Astrid Alauda

"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."
Alfred E. Newman

"Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans."
Fred Allen

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Total Search Results: 300

1. SHRIMP AND SPICY CRANBERRY DIP
If using shrimp: Bring 4 cups hot water to boiling, then add shrimp and bring to boiling again. Reduce heat, cover and simmer for 1 to 3 minutes until shrimp turn pink; drain. Place shrimp

2. PAELLA
Rinse chicken and pat dry; remove and discard skin. Spray a Dutch oven with spray coating; add onion and garlic. Cook over medium heat until onion is tender, but not brown. Add chicken pieces

3. SHRIMP GUMBO AND RICE
Bring onion, green pepper and 1/4 cup water to a boil; reduce heat. Cover and simmer until vegetables are tender, about 3 to 5 minutes. Add tomatoes, garlic, rosemary, paprika and pepper to on

4. SHRIMP FETTUCINE
Cook pasta in 4 cups hot water for 8 minutes, then add shrimp and frozen vegetables. Return to boiling; reduce heat. Simmer until shrimp turn pink and pasta is tender (about 1 to 3 minutes); d

5. FISH STUFFED WITH SEAFOOD
Run cool water over crabmeat and shrimp and place in colander until thawed. Drain well. Chop and set aside. Preheat oven to 350~. In an uncovered medium saucepan, cook the mushrooms, onions

6. ZESTY SHRIMP APPETIZER
Boil shrimp in plain water until tender, 3 to 5 minutes. Do not overcook. Cool and peel. Combine salad dressing, parsley and vinegar. Pour over shrimp; cover and refrigerate 6 to 12 hours. D

7. SHRIMP SALAD
Drain and rinse shrimp. Combine first 7 ingredients. Toss to mix. Serve with dressing. Yields 4 servings.

8. BAKED SHRIMP WITH FETA CHEESE
In a large nonstick saucepan, heat the oil and sauté the onion over medium heat for 7 to 8 minutes or until soft and lightly golden, stirring often. Add the tomatoes, parsley, dill, garlic, sug

9. SHRIMP CREOLE
Heat oil and butter in 10-inch skillet over medium heat. Cook green pepper, onion and green onions with basil, thyme and garlic salt until just tender. Add shrimp; cook until shrimp turn pink,

10. SHRIMP FANDANGO
In 10-inch skillet, heat oil over medium heat. Add peppers and garlic and sauté until peppers are tender, about 2 minutes. Increase heat to high. Add shrimp and cook, stirring constantly, unti

11. GOURMET SHRIMP
Mix flour, fresh dill, paprika and salt together. Drain and dry shrimp thoroughly. Coat evenly with flour mixture. Melt margarine in preheated skillet. Add shrimp. Turn frequently until the

12. BAKED STUFFED SHRIMP
toasted wheat bran corn oil (Mazola) lemon juice garlic, crushed or garlic powder jumbo shrimp (deveined) lemon juice orange juice small amount cornstarch

13. HOT OR COLD SHRIMP PASTA SALAD
In a large saucepan, lightly sauté the garlic in olive oil. Do not brown. Add shrimp and cook 1 minute. Add sour cream, peas, thyme, salt and pepper and mix thoroughly. When heated through (

14. SEAFOOD PASTA SALAD
mixed corkscrew pasta (wheat, spinach and carrot) water packed tuna tiny shrimp or 1/4 lb. chopped fresh shrimp crabmeat or sea legs green onions water chestnuts pimentos snow pea pods, steamed mayonnaise honey milk (to make medium consistency)

15. PASTA AND PEPPER SALAD
multicolored rotini (corkscrew pasta) salami slices, cut into strips or frozen, cooked shrimp, thawed medium green pepper, cut into short strips medium sweet red pepper, cut into short strips chopped onion white or red wine vinegar Dijon-style mustard snipped fresh basil or 1 tsp. dried basil, crushed garlic, minced salt fresh ground pepper olive oil