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    You are in: Home / Cookbooks / Don't Skimp on the Shrimp
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    Displaying up to 20 pages of results. To see all results, or register.

    A derivative of Alfredo, I was playing hit an miss with a variation and hit. My wife and I aren't huge pasta fans, but loved this one. Fairly simple with things you may already have around the kitchen. The quantities given were just about right for a modest meal for 2 with some noodles left over. Adjust as necessary. Additionally, adjust ingredients' ratios (skim milk vice whole milk for example) to your taste or dietary needs.

    Recipe #133601

    Recipe courtesy Alex Garcia Show: Melting Pot

    Recipe #64598

    I received this recipe from Nussara Boonkungwan who prepared it for a Thai cooking demonstration on 6-11-99 at ESKing Village at NCSU. She is a great cook and I enjoyed this very much!

    Recipe #116293

    I was so very lucky in that I was able to go to Italy, and I went to wonderful dinners where various stuffed endives were served. Egg salad was a nice, rich, savory favorite every time. :)

    Recipe #27707

    This recipe is from New Zealand Wasabi Limited.

    Recipe #96889

    1 Reviews |  By Xexe

    Yangchow, or Yangzhou cusine of the yangtze river delta occupies a particularly important position in the devolopment of Chinese cookery. Apart from the well know lion's heads and many noodle dishes, Several Cantonese dim sums such as "shaomai" and steamed dumplings are as of the yangzhou origin.

    Recipe #98016

    Recipe #24226

    Sauted shrimp in a garlic/onion butter and white wine sauce, poured over crunchy bread with olives, green onions and tomatoes to garnish. Who wouldn't like it? It's my brother's favorite item at the Olive Garden, I've never had it but fooling around in the kitchen he said it was very close to the actual thing. I like it, so yay me! I guess this clarifies as a copycat. I plan this as the main dish of a meal, but it normally is an appetizer.

    Recipe #90922

    10 Reviews |  By Rita~

    This I have to make yet. Found it at the ImportFood.com sight. A quote from them "The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls." In place of palm sugar you can use Brown sugar!

    Recipe #61792

    5 Reviews |  By Latchy

    A Thai influenced dish, simple to do.

    Recipe #71945

    A very pleasant dining experience on a hot summer's eve. Serve with crackers or Holland rusks and a chilled white wine.

    Recipe #68702

    This recipe came from Cooking Light and it is supposedly voted one of their 10 best recipes of all time. Serve with Orzo.

    Recipe #56341

    1 Reviews |  By ugogirl

    Fun, fun, fun!!!! My husband and I did this fire pot for our last dinner party. Everyone loved it and the dinner went on for a long time with lots of laughs and conversation. We also served an assortment of wines. You can serve any meat, seafood or vegetables you wish. Fried rice and Kim Chee are great accompaniments. I would plan 4 people to a pot. We used two pots for our party. This is so much nicer than the messy oil fondues. Cooking time depends on how long you want your party to go on!! LOL

    Recipe #107169

    5 Reviews |  By MNLisaB

    This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes Pacific Rim! Adapted from a recipe from a local grocery store.

    Recipe #75322

    "Harry's Bar in Venice is a tiny place, enormously chic, where the customers, crowded at little round tables, are fed some of the best food in Italy." Harry's is steeped in history with a clientele that has over the years included the likes of Proust, Byron, Hemingway, Charlie Chaplin, and Orson Welles. Opinions about Harry's Bar these days vary widely, but I plan to visit there the next time I'm in Venice, regardless. Recipe from "A Treasury of Great Recipes."

    Recipe #114909

    125 Reviews |  By Bergy

    These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.

    Recipe #13320

    Although I am not a great cook (can barely cook to 'survive', not 'serve up' this is quite a tasty dish, especially in cold weather. A hot curry will 'warm the cockles of one's heart'

    Recipe #111082

    12 Reviews |  By Dawnab

    I adpoted this recipe from the infamous Mean Chef, it had no intro as it really does not need one. An elegant and deep flavored dish sure to please.

    Recipe #66974

    This is a traditional Chinese dish that I learnt from my mother. It's easy to toss together and very delicious.

    Recipe #87199

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