Tilapia fillets are pan-fried in a jalapeno-infused oil and served with a quick cabbage slaw. For a milder flavor, remove the seeds from jalapeno peppers before adding to the slaw.
The garden-fresh taste of fresh spinach is complimented by layers of sauteed onions, celery, carrots, garlic, mushrooms, thyme, and tomatoes. A white sauce flavored with nutmeg and a sprinkling of Parmesan completes this noodle casserole.
This salad has bite, crunch and sweetness, combining raisins, nuts and crunchy broccoli with crisp bacon in a sweet and sour mayonnaise-based dressing.
This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months.
This variation of regular sour-cream ranch dip has been a hit at all the parties I've made it for. Makes a lot, and can be served with potato chips, veggies, or bread.
Shrimp, scallops, crab and tuna are blended with crisp celery and bell peppers and a seasoned mayonnaise dressing for a crowd-pleasing cool summertime salad.
Tagliatelle, that tender, flat Italian noodle related to fettuccine, gets a simple blue cheese cream sauce and a sprinkle of toasted walnuts for a fast but romantic pasta dish.
Chili powder, curry powder and coriander seeds are the secret for the zip in these low-calorie potato skins. And so simple to make. Baked potato skins are dipped in olive oil, dusted with spices and baked until crispy and memorable.