Main Dish Fish and Shellfish: Herbal Shrimp Delight with Beer Sauce

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1 cup chopped fresh basil1 cup chopped fresh oregano1 cup chopped fresh parsley1 cup chopped fresh spinach1 cup chopped romaine lettuce5 tablespoons olive oil, divided1 teaspoon white wine2 tablespoons all-purpose flour1/4 cup cold water1 small onion, chopped1 green onion, chopped5 cloves garlic, peeled and minced1 tomato, diced1 cup Mexican beer1 tablespoon fresh lime juice1 pound jumbo shrimp, peeled and deveinedsalt and pepper to taste2 tablespoons freshly grated Parmesan cheesefreshly ground black pepper to tasteIn a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine. In a small bowl, blend the flour and water to a paste. Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp. Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque. Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper. Amount Per Serving  Calories: 248 | Total Fat: 13.6g | Cholesterol: 116mg Powered by ESHA Nutrient Database

Herbal Shrimp Delight with Beer Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 248

Total Fat: 13.6gCholesterol: 116mgSodium: 218mgTotal Carbs: 10.4g    Dietary Fiber: 1.5gProtein: 18.2g VIEW DETAILED NUTRITION
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Trifles: English Trifle

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2 (8 or 9 inch) white cake layers, baked and cooled2 pints fresh strawberries1/4 cup white sugar1 pint fresh blueberries2 bananas1/4 cup orange juice1 (3.5 ounce) package instant vanilla pudding mix2 cups milk1 cup heavy whipping cream1/4 cup blanched slivered almonds12 maraschino cherriesSlice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes. Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds. Amount Per Serving  Calories: 633 | Total Fat: 24g | Cholesterol: 29mg Powered by ESHA Nutrient Database

Servings Per Recipe: 14

Amount Per Serving

Calories: 633

Total Fat: 24gCholesterol: 29mgSodium: 537mgTotal Carbs: 98.4g    Dietary Fiber: 3.3gProtein: 9.5g VIEW DETAILED NUTRITION
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Quick and Easy Healthy Recipes: Yakitori Marinade

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1/2 cup soy sauce1/2 cup honey1/2 cup sake1 clove garlic, pressed (optional)In a medium bowl, stir together the soy sauce, honey and sake. Mix in the pressed garlic, if using. Use as a marinade and/or a basting sauce while grilling chicken. Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now! Thank you for your valuable feedback to other Allrecipes home cooks. Your vote will be added in a few hours. Reviewed on by Was this review helpful? [ YES ]users found this review helpful $(document).ready(function () { AR.ReviewCarousel.Initialize(); });

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Cinco de Mayo: Churros

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1 cup water2 1/2 tablespoons white sugar1/2 teaspoon salt2 tablespoons vegetable oil1 cup all-purpose flour2 quarts oil for frying1/2 cup white sugar, or to taste1 teaspoon ground cinnamonIn a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture. Amount Per Serving  Calories: 691 | Total Fat: 51.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 691

Total Fat: 51.1gCholesterol: 0mgSodium: 293mgTotal Carbs: 57.1g    Dietary Fiber: 1.1gProtein: 3.3g VIEW DETAILED NUTRITION
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Dessert Pies: Aunties Wild Huckleberry Pie

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1 recipe pastry for a 9 inch double crust pie4 cups huckleberries2 1/2 tablespoons tapioca2/3 cup white sugar1/4 teaspoon salt1/2 cup packed brown sugar1 tablespoon cider vinegar1 tablespoon butterMix together the huckleberries, tapioca, sugar, salt, brown sugar, and apple cider vinegar. Pour mixture into unbaked pie shell. Dot top with butter. Add top pastry and flute edges. Bake at 400 degrees F (205 degrees C) for 15 minutes. Then turn oven down to 350 degrees F (175 degrees C) for 45-55 minutes. Longer if berries are frozen. Amount Per Serving  Calories: 408 | Total Fat: 16.7g | Cholesterol: 4mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 408

Total Fat: 16.7gCholesterol: 4mgSodium: 325mgTotal Carbs: 63.5g    Dietary Fiber: 3.7gProtein: 3.3g VIEW DETAILED NUTRITION
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Healthy Side Dish Recipes: Zesty Zucchini and Squash

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3 medium small yellow squash, cubed3 small zucchini, cubed1 (10 ounce) can diced tomatoes with green chile peppers1/2 onion, choppedsalt to tastegarlic powder to tasteIn a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat. Reduce heat to low and cook until tender-crisp. Amount Per Serving  Calories: 43 | Total Fat: 0.4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 43

Total Fat: 0.4gCholesterol: 0mgSodium: 328mgTotal Carbs: 9.7g    Dietary Fiber: 3gProtein: 1.8g VIEW DETAILED NUTRITION
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Healthy Lunch Recipes: Jicama Salad with Cilantro and Lime

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2 pounds jicama, peeled and julienned1/4 cup chopped cilantro leavessalt and pepper to taste1/4 cup lime juiceCombine the julienned jicama, chopped cilantro, and salt and pepper in a large bowl. Sprinkle with lime juice and toss to coat. Refrigerate until ready to serve. Amount Per Serving  Calories: 46 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Jicama Salad with Cilantro and Lime

Servings Per Recipe: 8

Amount Per Serving

Calories: 46

Total Fat: 0.1gCholesterol: 0mgSodium: 54mgTotal Carbs: 10.9g    Dietary Fiber: 5.8gProtein: 0.9g VIEW DETAILED NUTRITION
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Healthy BBQ & Grilling Recipes: Great Chicken Marinade

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6 boneless, skinless chicken breast halves1/3 cup olive oil1/3 cup lemon juice1 (.7 ounce) package Italian-style dressing mixPlace the chicken breasts between sheets of waxed paper and pound until thin. Remove breasts and place into a large resealable plastic bag. In a medium mixing bowl, combine the oil, lemon juice, and Italian-style seasoning. Pour mixture into the plastic bag containing the chicken. Seal the plastic bag and shake gently to ensure that all the chicken is in contact with the marinade. Refrigerate marinated chicken pieces overnight or up to two days. When ready to cook, preheat grill and lightly oil grate. Place chicken breasts on the grill and cook for about 5 to 7 minutes per side.  view all reviews »  

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Cheap Discount Taste of Home: The New Appetizer: 230 recipes for today's party starters

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Taste of Home: The New Appetizer: 230 recipes for today's party starters Description

Launched in 1993, Taste of Home is the most popular recipe magazine in the world, with nearly 4 million paid subscribers. The delectable, practical recipes-more than 75 in each issue-are family favorites contributed by Taste of Home readers. The dishes, all beautifully photographed, capture special flavors of the season and are made with ingredients that home cooks are likely to have on hand or can readily find at a local supermarket. New recipe contests are announced every issue, and readers are encouraged to send their best recipes for Taste of Home's regular features, like "A Complete Meal in a Matter of Minutes," "Cooking for One or Two," "My Mom's Best Meal," "Super Snacks & Appetizers," and "Just Desserts." The magazine's unique staff of field editors is made up of more than 1,000 experienced home cooks located in each state and Canadian province, who regularly share recipes, well-liked menus and kitchen tips. Taste of Home is published six times a year and has three sister magazines, Simple & Delicious, Cooking for 2, and Healthy Cooking.

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5.0 Out Of 5 Stars (6 Customer Reviews)  
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) Taste of Home Appetizer is just as I thought it would be - full of tested recipes I could count on. They looked good - and best yet they tasted great. I was in need of recipes for my daughter's wedding. You can see what I was in charge of! My daughters-in-law helped me get it ready and we knew we had a hit when people were asking for recipes after the wedding. I gave my new bride the book to take home and ordered two more - one for each DIL.
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) I bought this for my Mom for Christmas because they do a lot of entertaining and I knew she was looking for some fresh ideas. She is still raving about this book nearly two weeks later. The recipes are simple to make and use ingredients that you will either have in the pantry or can easily find at any grocery store. There are pictures on every page which really helps too.
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) This is a wonderful book. If you arern't hungry, you will be after just looking at the pictures and reading a few recipies. So far i've only tried one appetizer, one of the mexican egg roll types and they were just delicous. We ended up making enough so we just had that one appitzer for dinner, it was that great. My whole family agreed and if the first onei tried is any indication of the rest of the book, then this is one of the only book on apitzers you'll ever need.

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Buy Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6)

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Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6) Description

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Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread

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I never can get enough olives and so when I saw Ricki's recipe for this summer salad served with black olive shortbread, I knew I had to make it. As is my custom, I have adapted it from the original. Perfect for vegans and vegetarians alike because of the combination of such a powerhouse of healthy ingredients. This dish is also gluten-free. Ricki suggests you might want to add some nuts or beans for complete proteins if serving as a main course.


The salad is so refreshing dressed with olive oil, lemon and tamari and the green olives are a perfect touch and essential I would say. Truly a good choice as summer has been with us this week and I for one, do not feel much like turning on the stove for extended periods of time. I toyed with the idea of adding goat cheese, but I wanted to present it as vegan friendly and truly the salad shines without it though I am sure it would be a nice addition for those who eat dairy. This salad can be served cold or at room temperature.

Thank you to Ricki for granting me permission to adapt your recipe and post about it on my blog. I had some happy diners, including myself.

Quinoa Olive Salad with Sun-dried Tomatoes Served with Black Olive Shortbread

Recipe by Lisa Turner Adapted from Diet, Dessert and Dogs Published on May 15, 2012 A light, elegant and refreshing colorful quinoa and vegetable salad served with delicious savory brown rice and olive shortbread biscuits Print this recipe Salad: 1 1/4 cups dried quinoa 6 sun-dried tomatoes generous cup green olives, pitted and sliced 1 medium carrot, scrubbed, and cut into small strips handful of snow peas, cut into small strips a few tablespoons of red onion, sliced small bunch of green onions, white and light green parts, cut on an angle 2 fresh red chilies, seeded and sliced into small strips 1 fresh green chili, seeded and cut into small strips 1/2 cup fresh parsley, chopped Dressing: 3 - 4 tablespoons olive oil juice from 1 medium lemon juice from 1 lime 2 teaspoons sugar or Xylitol 1 1/2 teaspoons sea salt fresh cracked black pepper to taste Shortbreads: 1/2 cup walnut pieces, lightly toasted 2 tablespoons sesame seeds, lightly toasted 1 teaspoon poppy seeds 2 tablespoons brown rice flour scant 1/2 cup black olives, pitted and sliced 1 1/2 teaspoons soy or tamari sauce 1 tablespoon of water or vegetable stock Instructions: Rinse the quinoa and soak for 8 hours or overnight in 2 1/2 cups of water or vegetable stock. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let cool. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes. Drain and chop. Transfer the quinoa to a large bowl and combine with the sun-dried tomatoes, green olives, carrot, snow peas, red onion, green onions, chilies, and parsley. Whisk together the dressing ingredients and toss with the salad. Set aside to cool at room temperature or in the refrigerator. When it is time to make the shortbreads, preheat an oven to 325° and line a baking sheet with parchment paper. In a food processor, grind together the walnuts, sesame seeds, poppy seeds and flour. Now add the olives, tamari and water or stock and process until you have crumbly dough that is not overly moist. Add a bit more flour if it is too moist. Transfer the dough onto the prepared baking sheet and shape into a round that is roughly 5 inches in diameter and about 1/2-inch thick. Score the top into 6 triangles. Bake for 20 minutes, remove from the oven, gently separate the triangles so they are about an inch apart, and continue to cook for another 10 to 15 minutes or until the tops are dry and the bottoms nicely browned. Let cool on a wire rack for a short while before serving with the salad. Makes 6 servings

More healthy salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Curried Quinoa Salad with Lentils and Sun-Dried Tomatoes
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Turkish Black-Eyed Pea Salad with Pomegranate, Walnuts and Zahtar Dressing
Wild Rice and Asparagus Salad

On the top of the reading stack: Poor Folk by Dostoyevsky

Audio Accompaniment: On Land by Brian Eno