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By
Barry Bluestein and Kevin Morrissey
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Recipe for Sauteed Prawns with Rosemary. This recipe is nearly far free. Serve over pasta. |
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By
Jeremy Jackson
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Recipe for Poached Salmon with Tomato Basil Vinaigrette. This recipe is creative, delicious, and simple to prepare. |
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By
Dr. Steven Gullo
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Recipe for Amazing Lemony Soup with Crab and Vegetables. This soup is amazing because it's so easy, so delicious, and so low in calories. |
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By
Dr. Steven Gullo
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Recipe for Better Than Deli Tuna Salad. Fresher, leaner, and full of crunch -- you'll swear off deli tuna salad after enjoying this slimmed-down version. |
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By
Cheri Sicard
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Recipe for Mussels Vinaigrette. This flavorful low fat and low carb recipe makes a wonderful appetizer or salad topping. |
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By
Chef Tasos
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Recipe for Shrimp Tasos. I met Chef Tasos from the Sheraton Fredericton Hotel on a trip to New Brunswick, Canada. This dish, his gold medal winning appetizer, was a memorable start to an amazing meal. |
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By
Chef John Folse
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Recipe for Cajun Chef John Folse's Crab-Stuffed Artichoke Bottoms. What's great about this dish for parties is that you an prepare everything the day before -- in fact it's better that way as the flavors will have a chance to develop. |
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By
Rachel Ray
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Recipe for Rachel Ray's Crab Cakes and Roasted Red Pepper Sauce. The cakes combine traditional ingredients for a more than traditional treat. One of Rachel's famous 30 Minute Meals, this dish can be on your table in no time. |
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By
Editors Gwen McKee and Barbara Mosley
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Appetizer recipe for Shrimp Stuffed Artichokes. This classic California recipe is perfect for a light lunch or brunch or even a picnic or brown bag lunch. |
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By
Bourbon House Restaurant, New Orleans
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Recipe for Salad with Crawfish Ravigote. Bring the flavors of Louisiana to your kitchen with this flavorful historic recipe from the Bourbon House Restaurant in New Orleans. |
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