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“Use Boursin or Allouette Cheese and canned tomatoes seasoned with onion, peppers and garlic to make this dish with fresh cod. It’s an outstanding fish recipe for a quick and easy-to-prepare dinner. Add a tossed salad, a green vegetable side dish, and your dinner is complete. Olive oil may be substituted for the butter.” Ingredients: 2 tablespoons butter, melted 2 pounds fresh cod fillets 1 (4 ounce) package Boursin cheese with herbs, room temperature 1 (14.5 ounce) can diced tomatoes with garlic, onion, and peppers, drained salt and ground black pepper to taste 2 tablespoons shredded Parmesan cheese Directions:

“A full flavored soup that combines crab and shrimp beautifully! This addition of white wine gives it a lovely mellow flavor. Garnish with chopped chives and serve with a crisp salad and good bread, and you’ll have a royal meal.” Ingredients: 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 teaspoon chicken bouillon powder 2 tablespoons chopped onion 1 1/2 cups half-and-half 1/2 pound medium shrimp – peeled and deveined 1/2 pound crabmeat 1/2 cup white wine Directions:

“A very basic and easy way to make sushi rolls.” Ingredients: 2 cups Japanese sushi rice 6 tablespoons rice wine vinegar 6 sheets nori (dry seaweed) 1 avocado – peeled, pitted and sliced 1 cucumber, peeled and sliced 8 ounces smoked salmon, cut into long strips 2 tablespoons wasabi paste Directions:

“My husband goes fishing, so I had to get creative with whatever he brings home. This is grilled salmon in a tasty, homemade marinade. Serve with potato and a salad.” Ingredients: 1/4 cup soy sauce 1/4 cup rice wine vinegar 2 tablespoons white sugar 1 tablespoon vegetable oil 1 teaspoon mustard powder 1 teaspoon ground ginger 1 teaspoon ground black pepper 2 pounds salmon fillets Directions:

“Great dinner for a Friday night.” Ingredients: 1/2 cup olive oil 2 cloves garlic, minced 2 tablespoons butter 1 tablespoon dried parsley 1/2 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 2 (6.5 ounce) cans minced clams, with juice 1 pound spaghetti 2 tablespoons grated Romano cheese Directions:

“This tuna salad is great when you are in a hurry; very quick and easy to make. It tastes great every time!” Ingredients: 1 (7 ounce) can solid white tuna packed in water, drained 1/4 cup creamy salad dressing (such as Miracle Whip™) 1 tablespoon sweet pickle relish, or to taste Directions:

“I grew up in Nova Scotia where seafood was cheap. My Mom and grandmothers had some pretty inventive ways of making lobster ‘not-boring!’ Now, lobster is a treat and costs a fortune. I’ve paid over ten dollars for one of these lobster rolls in Cape Cod and it wasn’t half as good or half as big as the ones my Mom taught me to make. This is a wonderful summer (or winter) treat and makes a fancy luncheon to impress your friends. (And no, I don’t eat the green stuff in the lobster!)” Ingredients: 1 tablespoon butter, softened 4 hot dog buns or kaiser rolls, split 4 lettuce leaves 1 1/2 pounds cooked and cubed lobster meat 2 tablespoons mayonnaise 1 teaspoon fresh lime juice 1 dash hot pepper sauce (e.g. Tabasco™) 2 green onions, chopped 1 stalk celery, finely chopped salt and pepper to taste 1 pinch dried basil, parsley or tarragon Directions:

“The foods in this easy recipe are powerhouses of nutrition. Why these foods are good for you: high omega-3 fat in salmon; antioxidants in orange rind, scallions and garlic; anticoagulant activity in ginger; and eating fatty fish could prevent an astounding 80% of sudden deaths from heart attacks, Harvard investigators say.” Ingredients: 1/2 cup orange marmalade 2 teaspoons sesame oil 2 teaspoons reduced-sodium soy sauce 1/2 teaspoon grated fresh ginger root 1 garlic clove, crushed 3 tablespoons white rice vinegar (or other white vinegar) 1 pound boneless, skinless salmon fillet, cut in four pieces 6 scallions, thinly sliced with green (optional) 1/4 cup toasted sesame seeds (optional) Directions:

“This awesome sandwich is reminiscent of the famous Maine Lobster Roll, and made with ingredients that are easy to find.” Ingredients: 1 (8 ounce) package imitation crab or lobster meat 1/4 cup mayonnaise 1 tablespoon finely chopped red onion 1 teaspoon lemon juice 1/4 teaspoon OLD BAY® Seasoning 1 tablespoon butter, softened 2 hot dog buns Directions:

“This fish has a sweet and spicy flavor that goes well with buttered rice.” Ingredients: 1 tablespoon olive oil 2 tablespoons maple syrup 1 tablespoon Cajun seasoning 1/2 teaspoon garlic powder 2 (4 ounce) fillets mahi mahi fillets, rinsed and patted dry Directions:

“This is an awesomely simple, light, and refreshing salsa that goes great with tortilla chips.” Ingredients: 1/2 pound salad shrimp 2 roma (plum) tomatoes, diced 1/2 red onion, diced 1/4 cup minced cilantro 1/4 cup fresh lime juice 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 clove garlic, minced Directions:

“Easy, good, and wonderful for a family dinner.” Ingredients: 1 quart vegetable oil for frying 4 cups shrimp, peeled and deveined 1 egg, beaten 2 cups dry bread crumbs Directions:

“Fresh salmon needs very little preparation. These salmon fillets are cooked in good, sweet butter and minced garlic, and then sprinkled with a little lemon juice. If you’d like a little more kick and a fancy presentation, caramelize onions and serve them atop the cooked salmon.” Ingredients: 2 tablespoons unsalted butter 2 teaspoons minced garlic 1 teaspoon lemon pepper 2 (4 ounce) fillets salmon 1 lemon Directions:

“Sauteed cod fish fillets seasoned with lemon juice and black pepper. Serve with a buttery rice pilaf and a green salad.” Ingredients: 3 tablespoons vegetable oil 1 1/2 pounds cod fillets 1 lemon, juiced ground black pepper to taste Directions:

“Sausage, chicken, shrimp and rice dish!” Ingredients: 5 (4 ounce) links hot Italian sausage, cut into 1 inch pieces 5 (4 ounce) links mild Italian sausage, cut into 1 inch pieces 15 raw chicken tenders or strips 2 pounds large shrimp – peeled and deveined 1 onion, chopped 1 green bell pepper, seeded and cut into strips 1 large stalk celery, with leaves, finely chopped 2 cloves garlic, minced (optional) 2 cups uncooked long grain rice 2 (14.5 ounce) cans peeled and diced tomatoes, juice reserved 2 bay leaves 2 teaspoons salt 1 teaspoon dried oregano 3/4 teaspoon ground turmeric 3 1/2 cups chicken broth Directions:

“I created this dish after trying a similar dish (made with crab) at a restaurant. It’s wonderful! If you like, you can garnish with additional chopped tomato and chopped green onion. If you have the time, toasting the pine nuts will enhance the flavor.” Ingredients: 1 (12 ounce) package linguine pasta 1/4 pound bacon 2 tablespoons olive oil 3 cloves garlic, minced 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh basil 3 roma (plum) tomatoes, seeded and chopped 1/2 cup chopped green onions 1 cup half-and-half cream 1/4 cup freshly grated Parmesan cheese 1/4 cup shredded Monterey Jack cheese 1 pound cooked shrimp 1/4 cup toasted pine nuts (optional) Directions:

“This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies — whatever you like. It’s great inside savory tuile shells.” Ingredients: 4 ounces smoked salmon 2 tablespoons heavy cream 1 (8 ounce) package cream cheese, softened 1/2 lemon, juiced 1/2 teaspoon dried dill weed to taste salt and pepper to taste 1 ounce salmon roe Directions:

“This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.” Ingredients: 2 pounds fresh tuna steaks, cubed 1 cup soy sauce 3/4 cup chopped green onions 2 tablespoons sesame oil 1 tablespoon toasted sesame seeds 1 tablespoon crushed red pepper (optional) 2 tablespoons finely chopped macadamia nuts Directions:

“A classic and delicious way to prepare trout.” Ingredients: 2 whole (10 ounce) trout, pan-dressed salt and pepper to taste 1/4 cup all-purpose flour 4 tablespoons butter 1/2 cup blanched slivered almonds 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley, for garnish 8 slices lemon, for garnish Directions:

“A fun way to make canned tuna taste less like canned tuna. These thin tuna patties are tasty enough to be eaten plain or in a pita pocket with lettuce and tomato.” Ingredients: 1 (6 ounce) can light tuna in water, drained 1 egg 2/3 cup quick-cooking oats 3 tablespoons barbeque sauce 3 tablespoons chopped green onion 1/2 teaspoon hot pepper sauce, or to taste 1/2 teaspoon dried savory 1 pinch salt 2 tablespoons vegetable oil Directions:

“A Caribbean-inspired dish with dimensions of sweet, spice and tanginess. Delicious!” Ingredients: 2 tablespoons olive oil 1 1/2 teaspoons soy sauce 2 teaspoons lemon juice 1 clove garlic, crushed 2 teaspoons red pepper flakes 1 teaspoon fresh ground black pepper 1/2 teaspoon minced fresh ginger root 2 tablespoons chopped green onion (optional) salt to taste 4 (4 ounce) mahi mahi fillets   2 cups uncooked jasmine rice 2 cups water 1 cube chicken bouillon 1 tablespoon butter (optional) 3/4 (14 ounce) can coconut milk 2 tablespoons white sugar   1 1/2 teaspoons butter 1 1/2 tablespoons white sugar 1 1/2 cups fresh mango, cubed Directions:

“This dish is a favorite with my family. The sesame flavor is enhanced with orange and ginger. Great served with rice and broccoli.” Ingredients: 1/4 cup orange juice 1/4 cup soy sauce 1/4 cup sesame oil 1 teaspoon white sugar 1 teaspoon minced garlic 1/2 teaspoon ground ginger 6 (4 ounce) fillets tilapia fillets Directions:

“This is a great easy prawn marinade, they are great on the BBQ, we put them out as appetizers but they can also be a main course. I’ve also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread! ENJOY” Ingredients: 1/2 cup olive oil 1 tablespoon Dijon mustard 3 cloves garlic, minced 1 lemon, juiced 1 orange, juiced 1 teaspoon dried basil, or to taste 2 tablespoons white wine (optional) 30 tiger prawns, peeled and deveined Directions:

“This is a fast and delicious tuna melt that I’ve been making for years!” Ingredients: 1 (6 ounce) can tuna, drained and flaked 2 tablespoons mayonnaise 1 pinch salt 1 teaspoon balsamic vinegar 1 teaspoon Dijon mustard 2 slices whole wheat bread 2 teaspoons chopped dill pickle 1/4 cup shredded sharp Cheddar cheese Directions:

“If you love anchovies and pasta, this recipe is for you. It’s quick, easy and very tasty. Serve with crusty Italian bread, if desired.” Ingredients: 1 pound spaghetti 4 tablespoons olive oil 3 cloves garlic, crushed 1 (2 ounce) can anchovy fillets, chopped 1 cup fine bread crumbs 1 cup chopped fresh parsley ground black pepper to taste 4 tablespoons freshly grated Parmesan cheese Directions:

“This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.” Ingredients: 1 pound smoked sausage, cut into 1/4 inch rounds 1/2 cup vegetable oil 1 (4 pound) chicken, cut into parts 2/3 cup all-purpose flour 2 cups chopped onion 1/2 cup chopped green onions 2/3 cup green bell pepper, finely chopped 2 tablespoons chopped fresh parsley 1 tablespoon minced garlic 2 pounds medium shrimp – peeled and deveined 8 cups water salt to taste ground black pepper to taste 1/8 teaspoon cayenne pepper 1 teaspoon dried thyme 2 bay leaves file powder Directions:

“This is an easy, elegant, wonderful salmon dish with a no-cook sauce. It really doesn’t get much easier. I love it best on swelteringly hot summer days. Fresh steamed asparagus goes very well with this, and the sauce tastes good on it as well.” Ingredients: 1/2 cup plain yogurt 1/4 cup Dijon mustard 1 tablespoon honey 1/4 cup fresh lemon juice 3 tablespoons chopped fresh dill 1 pound salmon 1 cup white wine 1/2 cup water 1/4 cup chopped shallots Directions:

“For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous. Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.” Ingredients: 2 cups couscous 2 cups water   3/4 cup olive oil 1/4 cup apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon ground cumin 1 clove garlic, crushed salt and pepper to taste   1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 1/2 pounds cooked shrimp, peeled and deveined 2 medium tomatoes, chopped 1 cup chopped fresh parsley 1 cup crumbled feta cheese Directions:

“This basic recipe for steamed lobster tails is the best way to ensure perfect lobster every time.” Ingredients: 1 tablespoon sea salt 4 (6 ounce) lobster tails 1/2 cup butter, melted Directions:

“This quick salmon dish is perfect for a weeknight dinner. Serve with a side of sauteed spinach and a glass of pinot noir.” Ingredients: 2 (6 ounce) boneless salmon fillets 1 tablespoon dried basil 1 tomato, thinly sliced 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese Directions:

“This is one of my family’s favorite fish recipes for southern cooking. Serve over rice. Steamed vegetables go great with this dish.” Ingredients: 2 (4 ounce) fillets mahi mahi 2 teaspoons olive oil 1/2 cup salted butter 1 clove garlic, minced 1 tablespoon lemon juice 2 drops Louisiana-style hot sauce, or to taste 1 roma tomato, seeded and chopped (optional) 1 green onion, chopped Directions:

“Whip up a regular beer batter, and add a final spicy dry dredge to create a truly crispy dish.” Ingredients: 1 egg 1 1/2 cups beer 1 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 pound cod fillets 2 cups crushed cornflake crumbs 1 teaspoon Cajun seasoning 1 quart oil for frying Directions:

“Here is a quick recipe for a salad with an Asian flair that is elegant and good enough for the fanciest party. It’s not only a healthy alternative, but tastes fantastic.” Ingredients: 1 (12 ounce) package angel hair pasta 3 cups shredded napa cabbage 4 large carrots, shredded 1 small green bell pepper, chopped 1 small red bell pepper, chopped 1 small yellow bell pepper, chopped 1 bunch fresh cilantro, chopped 1 bunch fresh green onions, chopped 1/2 cup chopped peanuts 2 tablespoons toasted black sesame seeds 8 ounces frozen cooked shrimp, thawed and drained 1/4 cup peanut butter 2 tablespoons tahini 1/4 cup rice wine vinegar 1/4 cup sweet chili sauce 5 tablespoons soy sauce 1 teaspoon sesame oil 1 teaspoon brown sugar 1 teaspoon garlic powder 1 teaspoon salt 1 teaspoon ground black pepper Directions:

“The addition of garlic mushroom soup mix gives this dip some kick! Serve a French baguette, crackers or crostini alongside this steaming dish to give your guests something to dip into it with.” Ingredients: 1 cup mayonnaise 8 ounces sour cream 1 (1 ounce) package garlic and mushroom soup mix 1 (14 ounce) can artichoke hearts, drained and chopped 1 cup shredded Swiss cheese 1 (6 ounce) can crab meat, drained Directions:

“You don’t have to run to a fancy restaurant to enjoy this delicious corn and crab chowder!” Ingredients: 5 slices bacon 1 tablespoon clarified butter 3/4 cup chopped onion 1/4 cup chopped green bell pepper 1/2 cup chopped celery 1 1/2 teaspoons minced garlic   1/4 cup dry white wine 1 teaspoon brandy 1 1/2 teaspoons dried basil 1 teaspoon ground white pepper 1/4 teaspoon cayenne pepper 1/2 teaspoon dried thyme leaves 2 teaspoons Worcestershire sauce 3 cups fresh corn kernels 4 large potatoes, peeled and diced 1 1/2 quarts chicken stock 1/2 cup butter 1/2 cup all-purpose flour   3 cups heavy cream 1 cup half-and-half cream 1 pound peeled and deveined small shrimp 1 tablespoon Creole seasoning 1 pound fresh lump crabmeat, shell pieces removed Directions:

“A light seafood dishes that pleases the taste buds and the eyes!” Ingredients: 1 (16 ounce) package medium seashell pasta 6 tablespoons butter 1 tablespoon olive oil 1 tablespoon chopped fresh parsley 1 clove garlic, chopped 1 (10 ounce) package sliced fresh button mushrooms 1 bunch asparagus, trimmed and cut into 1 inch pieces salt and pepper to taste 1/2 teaspoon onion powder 1 pound scallops, rinsed and patted dry 1/4 cup milk 1 (8 ounce) container mascarpone cheese 2 tablespoons butter Directions:

“This was my stepfather’s crowd-pleasing recipe. It’s simple to make, and the longer the shrimp sit, the better! You can prepare the shrimp a day ahead, refrigerate, and reheat before serving. The leftover liquid can be frozen and used to make great gumbo.” Ingredients: 1 pound butter 1 large onion, chopped 1 tablespoon salt 5 pounds large shrimp in shell (21 to 25 per lb), peeled and deveined 3 (12 fluid ounce) bottles beer Directions:

“Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.” Ingredients: 3/4 cup butter 3 tablespoons minced garlic 2 pounds large sea scallops 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons fresh lemon juice Directions:

“This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.” Ingredients: 4 quarts mussels, cleaned and debearded 2 cloves garlic, minced 1 onion, chopped 6 tablespoons chopped fresh parsley 1 bay leaf 1/4 teaspoon dried thyme 2 cups white wine 3 tablespoons butter, divided Directions:

“Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It’s an Asian way to clear out the fridge.” Ingredients: 1 pound dry vermicelli pasta 2 skinless, boneless chicken breast halves – cut into strips 2 butterfly pork chops, thinly sliced 2 cloves garlic, crushed 3 tablespoons vegetable oil 1/2 onion, thinly sliced 2 carrots, thinly sliced 2 stalks celery, thinly sliced 1/2 (12 ounce) package frozen shrimp, thawed 1 cup bean sprouts 2 tablespoons soy sauce 3 tablespoons yellow curry powder 1/4 cup water Directions:

“A delicious, healthy lemon-garlic marinade for salmon with cilantro and red chili flakes. Marinate at least 6 hours. Broil in the oven or grill 7 to 8 minutes per side.” Ingredients: 4 salmon fillets salt and pepper to taste 1 tablespoon onion powder 1 teaspoon crushed red pepper flakes 1/4 cup olive oil 1/4 cup fresh lemon juice 4 cloves garlic, minced 3 tablespoons white balsamic vinegar 2 tablespoons white sugar 2 tablespoons chopped green onions 2 tablespoons chopped cilantro Directions:

“Here in Louisiana, there’s nothing better than this classic during crawfish season. This recipe is easy and can be substituted with shrimp when crawfish are out of season. Even better when served with hot garlic French bread! Start cooking the rice first since this is a quick and easy dish.” Ingredients: 3 cups long grain white rice 6 cups water 3/4 cup butter 1 large onion, chopped 1 clove garlic, chopped 1/4 cup all-purpose flour 1 pound crawfish tails 2 tablespoons canned tomato sauce 1 cup water, or as needed 6 green onions, chopped salt and pepper to taste 1 1/2 tablespoons Cajun seasoning, or to taste Directions:

“Salmon is delightful with Dijon mustard, garlic, onion, and a bit of tarragon. I created this dish for the low-carb diet I was on. Enjoy!!” Ingredients: 4 (6 ounce) salmon fillets 1/3 cup Dijon mustard 4 large cloves garlic, thinly sliced 1 red onion, thinly sliced 1 teaspoon dried tarragon salt and pepper to taste Directions:

“This is my version of a South Carolina coastal specialty. It will make a grits lover out of anyone!” Ingredients: 3/4 cup uncooked grits 6 ounces garlic flavored processed cheese, cubed 1 pinch cayenne pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, minced 1 tomato, diced 2 pounds fresh shrimp, peeled and deveined 1/2 lemon, juiced salt to taste Directions:

“This is the shrimp sauce found in Japanese steakhouses. It is sweet and pinkish-orangish in color. You can substitute fat-free mayo, butter, and 0-calorie sugar, and it still tastes great.” Ingredients: 1 cup mayonnaise 3 tablespoons white sugar 3 tablespoons rice vinegar 2 tablespoons melted butter 3/4 teaspoon paprika 3/8 teaspoon garlic powder Directions:

“I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.” Ingredients: 1 1/2 pounds catfish fillets, cut in strips 2 teaspoons Cajun-style blackened seasoning 4 tablespoons mayonnaise 1/2 cup butter 1 cup sliced fresh mushrooms 1/2 cup chopped fresh parsley 1 cup sliced green onions 1 pound small, peeled shrimp 2 (10.75 ounce) cans condensed cream of shrimp soup Directions:

“A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal.” Ingredients: 1 tablespoon butter 1 tablespoon olive oil 1/4 cup finely chopped onion 2 tablespoons chopped fresh garlic 1 cup tomato sauce 15 cherry tomatoes, halved 1/2 cup chopped green olives 1/4 cup deli marinated Italian vegetable salad, drained and coarsely chopped 1 dash black pepper 1 dash cayenne pepper 1 dash paprika 6 (4 ounce) fillets cod fillets Directions:

“A very spicy dish. This recipe is inspired by my mother’s Bengali fish recipe she used to make in India.” Ingredients: For the marinade: 2 teaspoons Dijon mustard 1 teaspoon ground black pepper 1/2 teaspoon salt 2 tablespoons canola oil   4 white fish fillets 1 onion, coarsely chopped 4 cloves garlic, roughly chopped 1 (1 inch) piece fresh ginger root, peeled and chopped 5 cashew halves 1 tablespoon canola oil 2 teaspoons cayenne pepper, or to taste 1/2 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 teaspoon white sugar 1/2 cup chopped tomato 1/4 cup vegetable broth 1/4 cup chopped fresh cilantro Directions:

“One word — delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.” Ingredients: 6 tablespoons butter 1 large onion, chopped 1 green bell pepper, chopped 3 stalks celery, chopped 1 clove garlic, minced 1 tablespoon all-purpose flour 1 pound peeled crawfish tails 1 (8 ounce) package processed cheese food 1 cup half-and-half cream 2 teaspoons Cajun seasoning 1 pinch cayenne pepper, or to taste 1 pound dry fettuccine pasta 1/2 cup grated Parmesan cheese Directions:

“I’ve gleaned the best qualities of Caesar salad recipes from various restaurants. Then I put them all together to create MY ultimate version!” Ingredients: 2 cloves garlic, crushed 6 tablespoons safflower oil 3/4 teaspoon salt 1/4 teaspoon mustard powder 1/4 teaspoon ground black pepper 1 1/2 teaspoons Worcestershire sauce 1/8 teaspoon cayenne pepper 2 tablespoons fresh lemon juice 1 (2 ounce) can anchovy filets 1 egg 1 French baguette, cut into 1/2 inch pieces 4 tablespoons melted butter 1 teaspoon Italian seasoning 1/2 teaspoon Worcestershire sauce 1 tablespoon grated Parmigiano Reggiano cheese 1 large head romaine lettuce – rinsed, dried, and torn into bite-size pieces 1/2 cup grated Parmigiano Reggiano cheese Directions:

“This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!” Ingredients: 2 cups heavy whipping cream 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 2 teaspoons salt 2 teaspoons ground black pepper 1 1/2 teaspoons crushed red pepper flakes 1 teaspoon ground white pepper 1 cup chopped green onions 1 cup chopped parsley 1/2 pound shrimp, peeled and deveined 1/2 pound scallops 1/2 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese 1 pound dry fettuccine pasta Directions:

“If you like the ingredients in the name, you’ll love the dish. Freshly grated Parmesan cheese makes it complete.” Ingredients: 1/4 cup olive oil, divided 1 (8 ounce) package angel hair pasta 1 teaspoon chopped garlic 1 pound large shrimp – peeled and deveined 2 (28 ounce) cans Italian-style diced tomatoes, drained 1/2 cup dry white wine 1/4 cup chopped parsley 3 tablespoons chopped fresh basil 3 tablespoons freshly grated Parmesan cheese Directions:

“Delicious baked salmon coated with Dijon-style mustard and seasoned bread crumbs, and topped with butter.” Ingredients: 4 (4 ounce) fillets salmon 3 tablespoons prepared Dijon-style mustard salt and pepper to taste 1/4 cup Italian-style dry bread crumbs 1/4 cup butter, melted Directions:

“These are salmon fillets in a tasty, tangy sauce with a little heat! Serve with rice and a simple stir-fry of baby corn, shiitake mushrooms and snow peas.” Ingredients: 8 (4 ounce) fillets salmon 1/2 cup peanut oil 4 tablespoons soy sauce 4 tablespoons balsamic vinegar 4 tablespoons green onions, chopped 3 teaspoons brown sugar 2 cloves garlic, minced 1 1/2 teaspoons ground ginger 2 teaspoons crushed red pepper flakes 1 teaspoon sesame oil 1/2 teaspoon salt Directions:

“A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.” Ingredients: 6 (5 ounce) salmon fillets 4 cloves garlic, minced 1 tablespoon white wine 1 tablespoon honey 1/3 cup balsamic vinegar 4 teaspoons Dijon mustard salt and pepper to taste 1 tablespoon chopped fresh oregano Directions:

“This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.” Ingredients: 1 cup olive oil 1/4 cup chopped fresh parsley 1 lemon, juiced 2 tablespoons hot pepper sauce 3 cloves garlic, minced 1 tablespoon tomato paste 2 teaspoons dried oregano 1 teaspoon salt 1 teaspoon ground black pepper 2 pounds large shrimp, peeled and deveined with tails attached skewers Directions:

“No canned soup mix in this recipe! Mushrooms, onions, celery, and peas all go into this comfort casserole.” Ingredients: 1/2 cup butter, divided 1 (8 ounce) package uncooked medium egg noodles 1/2 medium onion, finely chopped 1 stalk celery, finely chopped 1 clove garlic, minced 8 ounces button mushrooms, sliced 1/4 cup all-purpose flour 2 cups milk salt and pepper to taste 2 (6 ounce) cans tuna, drained and flaked 1 cup frozen peas, thawed 3 tablespoons bread crumbs 2 tablespoons butter, melted 1 cup shredded Cheddar cheese Directions:

“A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread.” Ingredients: 6 cloves garlic, peeled 3/4 cup mayonnaise 5 anchovy fillets, minced 6 tablespoons grated Parmesan cheese, divided 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1 tablespoon lemon juice salt to taste ground black pepper to taste 1/4 cup olive oil 4 cups day-old bread, cubed 1 head romaine lettuce, torn into bite-size pieces Directions:

“A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets. Even my 9 year old loves this recipe!” Ingredients: 1 1/2 pounds salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 cup soy sauce 1/3 cup brown sugar 1/3 cup water 1/4 cup vegetable oil Directions:

“Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.” Ingredients: 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets Directions:

“Easy, great tasting tuna coated with sesame seeds, and quickly seared. This tuna is served rare, so be sure to use a good quality fresh tuna.” Ingredients: 1/4 cup soy sauce 1 tablespoon mirin (Japanese sweet wine) 1 tablespoon honey 2 tablespoons sesame oil 1 tablespoon rice wine vinegar 4 (6 ounce) tuna steaks 1/2 cup sesame seeds wasabi paste 1 tablespoon olive oil Directions:

“These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.” Ingredients: 1 egg 1/2 cup all-purpose flour 2/3 cup beer 1 1/2 teaspoons baking powder 1/4 cup all-purpose flour 2 cups flaked coconut 24 shrimp 3 cups oil for frying Directions:

“This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, ‘I love you!!!’” Ingredients: 48 fresh, unopened oysters 1 1/2 cups beer 2 cloves garlic seasoned salt to taste 7 black peppercorns 1/2 cup butter 1 onion, chopped 1 clove garlic, crushed 1 (10 ounce) package frozen chopped spinach, thawed and drained 8 ounces Monterey Jack cheese, shredded 8 ounces fontina cheese, shredded 8 ounces mozzarella cheese, shredded 1/2 cup milk 2 teaspoons salt, or to taste 1 teaspoon ground black pepper 2 tablespoons fine bread crumbs Directions:

“You don’t need the broiler to make great salmon fillets. A hot oven can produce tender, moist, flaky meat every time. This recipe uses lots of lemon juice and black pepper.” Ingredients: 2 tablespoons lemon juice 1 tablespoon ground black pepper 1 1/2 tablespoons mayonnaise 1 tablespoon yellow miso paste 2 teaspoons Dijon mustard 1 pinch cayenne pepper, or to taste 2 (8 ounce) center-cut salmon fillets, boned, skin on sea salt to taste Directions:

“This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce.” Ingredients: 4 quarts mussels, cleaned and debearded 2 cloves garlic, minced 1 onion, chopped 6 tablespoons chopped fresh parsley 1 bay leaf 1/4 teaspoon dried thyme 2 cups white wine 3 tablespoons butter, divided Directions:

“My husband is not much of a fish lover but when I made this recipe with halibut he very much enjoyed it. It’s very simple.” Ingredients: 1 clove garlic, minced 6 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon salt 1 teaspoon ground black pepper 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh parsley 2 (6 ounce) fillets halibut Directions:

“Quick, garlicky, and delicious shrimp scampi.” Ingredients: 6 tablespoons unsalted butter, softened 1/4 cup olive oil 1 tablespoon minced garlic 1 tablespoon minced shallots 2 tablespoons minced fresh chives salt and freshly ground black pepper to taste 1/2 teaspoon paprika 2 pounds large shrimp – peeled and deveined Directions:

“I’m using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I’m not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn’t necessary, so why spend the extra cash?” Ingredients: 1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked 2 eggs 1/2 lemon, juiced 1 tablespoon chopped capers 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 12 saltine crackers 1 tablespoon bread crumbs, or as needed 1 tablespoon butter 1 tablespoon olive oil Directions:

“This salad is fast and easy to prepare but does not hold well and is best if eaten immediately!” Ingredients: 1/2 large head cabbage, coarsely chopped 1 (3 ounce) package ramen noodles, crushed 1/2 cup sunflower seeds   1/2 cup vegetable oil 3 tablespoons white sugar 3 tablespoons distilled white vinegar Directions:

“A tuna and macaroni salad best served on a sunny summer day with a fresh muffin on the side.” Ingredients: 1 (12 ounce) package macaroni 3 tomatoes – peeled, seeded and diced 3 stalks celery, chopped 1 (12 ounce) can tuna 1 1/2 cups light mayonnaise 1 tablespoon Italian-style salad dressing 1 tablespoon white sugar 1 pinch ground black pepper Directions:

“This is a layered four cheese recipe that my very good friend gave me. She knew I didn’t like to cook and this was pretty simple to do. Now I make this dish every Thanksgiving.” Ingredients: 1/2 (8 ounce) package elbow macaroni 1 cup shredded sharp Cheddar cheese 1 cup shredded provolone cheese 1 cup shredded mozzarella cheese 1 cup shredded Colby-Monterey Jack cheese 1 egg, beaten 1 cup milk Directions:

“This is a hot pasta dish that is colorful and a great dish to pass at a dinner party.” Ingredients: 1 pound penne pasta 2 tablespoons olive oil 1/2 pound asparagus, trimmed and cut into 1 inch pieces 1 cup fresh broccoli florets 1 cup chopped red bell pepper 1 cup chopped zucchini 3/4 cup butter 2 tablespoons minced garlic 5 ounces prosciutto, diced 2 cups sun-dried tomatoes, packed in oil 8 ounces grated Parmesan cheese Directions:

“What better way to get your veggies in than with a savory Italian dish like Pasta Primavera. My version combines a little bit of heat from red pepper flakes with fresh vegetables, herbs and the smokey flavor of a smoked Gouda cheese. It’s a wonderful combination of crunchy and creamy.” Ingredients: 1 (16 ounce) package whole wheat penne pasta 2 tablespoons olive oil 2 zucchinis, diced 1 green bell pepper, diced 2 carrots, diced 1 (8 ounce) package mushrooms, sliced 3 onions, diced 3 cloves garlic, minced 1 (14.5 ounce) can stewed tomatoes, coarsely chopped 1 cup low-sodium chicken broth 2 tablespoons chopped fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon red pepper flakes 2 tablespoons grated Parmesan cheese 2/3 cup shredded smoked Gouda cheese Directions:

“This is a great summer pasta salad for barbeques and more. It has a slightly sweet, creamy dressing, and is loaded with chicken, cashews, and crunchy veggies.” Ingredients: 2 cups seashell pasta 1/4 cup brown sugar 1 cup creamy salad dressing (e.g. Miracle Whip) 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 pinch salt 2 cups chopped celery 1/2 cup chopped green bell pepper 1 onion, chopped 3 boneless chicken breast halves, cooked and cut into bite-sized pieces 1 cup cashew halves Directions:

“Many visitors to Merida and Yucatan are surprised to discover excellent Middle Eastern restaurants and such things as kibis offered by local vendors. The cooks of the area happily adopted some of the recipes and ingredients of the Lebanese immigrants who arrived more than a century ago. Here’s a Yucatecan version of couscous salad.” Ingredients: 1 cup couscous 1/2 teaspoon ground cumin 1 teaspoon salt, or to taste 1 1/4 cups boiling water   1 clove unpeeled garlic 1 (15 ounce) can black beans, rinsed and drained 1 cup canned whole kernel corn, drained 1/2 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeno pepper, minced 3 tablespoons olive oil 3 tablespoons fresh lime juice, or to taste Directions:

“Here’s a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.” Ingredients: 1 pound ground beef 1/2 cup chopped onion 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/4 teaspoon paprika 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup sour cream 8 ounces macaroni Directions:

“This is a very simple and quick recipe that I make when we have a lot of company or need dinner quickly. Everyone who has it loves it. Crush the croutons to add more of a crust to the dish.” Ingredients: 1 cup elbow macaroni 1 (10.75 ounce) can condensed cream of mushroom soup 2 (6 ounce) cans tuna, drained 1 pound Cheddar cheese, cubed 1 1/2 cups seasoned croutons Directions:

“Great for summer nights when you don’t want to cook!” Ingredients: 3 cups macaroni 1/3 cup Italian-style salad dressing 1/2 cup sour cream 1 cup mayonnaise 1 onion, chopped 2 stalks celery, chopped 1/2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper 1 (6 ounce) can tuna, drained Directions:

“A creamy classic, great to make for those busy nights when a time consuming recipe just isn’t an option.” Ingredients: 1 (12 ounce) package egg noodles 1 (10.75 ounce) can condensed cream of mushroom soup 1/2 cup evaporated milk 1 (6 ounce) can tuna, drained 3 cups shredded American cheese 1/3 cup chopped onion 1/2 cup crushed potato chips 1 pinch paprika Directions:

“This is a basic alfredo sauce, but with less fat and calories than most. Use your favorite seafood or chicken – both work very well with this recipe.” Ingredients: 1 (16 ounce) package dry fettuccine noodles 1 1/2 tablespoons butter or margarine 1 cup chopped green onions 4 garlic cloves, peeled and minced 1 pound medium shrimp – peeled and deveined 1 pound sea scallops 2 cups half-and-half cream 1 cup freshly grated Parmesan cheese salt and pepper to taste 2 tablespoons cornstarch (optional) Directions:

“This rich macaroni combines the savory flavors of Swiss, Monetary Jack, sharp Cheddar and Parmesan cheeses along with sauteed garlic and onion to make a creamy sauce to die for. Add a little liquid smoke for a, well, smoky taste.” Ingredients: 1 (12 ounce) package macaroni 1/4 cup butter 1/2 cup minced onion 1 1/2 tablespoons minced garlic 1/4 cup all-purpose flour 1/2 cup half-and-half cream 1 1/2 cups milk 1/2 teaspoon dry mustard powder 1/2 teaspoon liquid smoke flavoring (optional) 1 cup grated Parmesan cheese 1 (8 ounce) package cream cheese, cubed 1 cup shredded Swiss cheese 2 cups shredded Monterey Jack cheese 1/3 cup shredded sharp Cheddar cheese salt and pepper to taste 1/2 cup bread crumbs 1/2 cup grated Parmesan cheese Directions:

“This delicious sausage pasta dish has a cheesy tomato cream sauce. It’s like macaroni for grown ups.” Ingredients: 1 (16 ounce) package uncooked pasta shells 1 tablespoon vegetable oil 1/2 tablespoon finely minced onion 1 orange bell pepper, thinly sliced 1 teaspoon minced garlic 1 pound bulk Italian sausage 1 (14.5 ounce) can stewed tomatoes 1 cup heavy cream 1 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley Directions:

“This ain’t your grandma’s mac and cheese.” Ingredients: 1 1/2 cups rotelle pasta 4 tablespoons butter, divided 1/4 cup all-purpose flour 3 cups whole milk 1 teaspoon dry mustard 3/4 teaspoon salt 1/2 teaspoon ground white pepper 3 teaspoons hot pepper sauce 1 cup shredded pepperjack cheese 1 1/2 cups shredded sharp Cheddar cheese 1/2 cup grated Parmesan cheese 1/3 cup dry bread crumbs 2 teaspoons chili powder Directions:

“A VERY easy vegetarian meal in a bowl. The combination of garbanzo beans (chick peas) with pasta creates the complex proteins a vegetarian needs. Very palatable for the garlic and tomato lover.” Ingredients: 3 (14.5 ounce) cans vegetable broth 3/4 cup small seashell pasta 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 (15 ounce) can garbanzo beans, drained and rinsed 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved 1/2 teaspoon dried basil 1/2 teaspoon dried thyme salt and pepper to taste Directions:

“Hearty and filling vegetarian soup with potatoes, carrots, celery, onion, garlic, beans and pasta. Make sure you have the storage for the left-overs.” Ingredients: 2 tablespoons olive oil 5 potatoes, peeled and cubed 5 carrots, chopped 4 stalks celery, chopped 1 sweet onion, chopped 3 cloves garlic, chopped 1 (6 ounce) can tomato paste 1 (15 ounce) can kidney beans, drained and rinsed 1 (14 ounce) can vegetable broth 1 1/2 quarts water 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 1 tablespoon salt 2 cups uncooked elbow macaroni Directions:

“This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.” Ingredients: 1 (8 ounce) package uncooked elbow macaroni 3/4 cup mayonnaise 2 tablespoons cider vinegar 1 teaspoon sugar 1 teaspoon kosher salt 1/4 teaspoon white pepper 1/4 cup green onions, sliced 2 jalapeno peppers, seeded and chopped Directions:

“There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.” Ingredients: 1 (8 ounce) package angel hair pasta 2 pounds tomatoes 4 cloves crushed garlic 1 tablespoon olive oil 1 tablespoon chopped fresh basil 1 tablespoon tomato paste salt to taste ground black pepper to taste 1/4 cup grated Parmesan cheese Directions:

“This used to be my favorite dish growing up. I never knew it was so easy to make. Growing up CAN be fun!” Ingredients: 1 pound ground beef 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cube beef bouillon 1 medium onion, chopped 8 ounces fresh mushrooms, sliced 1 pint sour cream 4 ounces egg noodles, cooked and drained Directions:

“Rich, creamy casserole kids love! Yummy!!” Ingredients: 1 large onion, diced 1/4 cup butter 3 (10 ounce) cans chicken chunks 1 pint sour cream 2 (10.75 ounce) cans condensed cream of chicken and mushroom soup 3 cups shredded Cheddar cheese 1 (8 ounce) package uncooked egg noodles 4 ounces buttery round crackers, crushed Directions:

“Great, cheap, easy meal, perfect for college students who need to save some cash!” Ingredients: 1/2 pound lean ground beef 1 onion, diced 1/4 cup soy sauce 1 clove garlic, minced 5 cups rotelle pasta 1/4 cup milk 1 tablespoon butter 5 slices processed American cheese Directions:

“Pasta sans red sauce!” Ingredients: 1 (16 ounce) package dry penne pasta 4 tablespoons olive oil 1 teaspoon minced garlic 1/3 cup grated Parmesan cheese Directions:

“Baked salmon served with a red pepper sauce over angel hair pasta.” Ingredients: 4 (4 ounce) fillets salmon 2 tablespoons lemon juice 1/2 cup roasted red bell peppers 1/3 cup grated Parmesan cheese 1 tablespoon cornstarch 2 teaspoons minced jalapeno peppers 1 clove garlic, minced 1/4 cup chopped fresh cilantro 1 cup chicken broth 1 (8 ounce) package angel hair pasta Directions:

“This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.” Ingredients: 1 (16 ounce) package farfalle pasta 1 bunch fresh cilantro 5 cloves garlic, minced 1 tablespoon white wine vinegar 1/4 cup grated Parmesan cheese 1/2 teaspoon cayenne pepper 1/2 cup walnuts or pecans salt to taste 1/2 cup olive oil Directions:

“A delicious and quick way to enjoy shrimp – even on a busy weeknight!” Ingredients: 1 pound linguini pasta 1/4 cup butter 5 cloves garlic, minced 1 pound medium shrimp – peeled and deveined 1 cup bread crumbs 1/2 cup white wine 1 lemon, juiced 1/4 cup light olive oil Directions:

“Spicy ground beef casserole – it is sort of an enchilada in a bowl without the tortillas! To vary the amount of spiciness, add mild, medium, or hot salsa.” Ingredients: 1 pound ground beef 1 cup salsa 1/2 cup water 1 green bell pepper, chopped 1 bunch green onions, chopped 1 (8 ounce) package wide egg noodles 1/2 cup sour cream 1/2 cup shredded Cheddar cheese 1 tomato, chopped Directions:

“My Aunt Norma gave me this recipe, and my husband and I love it! Easy to substitute your favorite ingredients like a can of drained black olives.” Ingredients: 1 green bell pepper, chopped 1 yellow onion, chopped 2 cups sliced and quartered pepperoni 16 ounces fresh mushrooms, sliced 1 (6 ounce) can tomato paste 1 (32 ounce) jar spaghetti sauce 1 clove garlic, peeled and minced 1 cup rigatoni pasta 1 cup rotini pasta 1 cup macaroni 1 pound ricotta cheese 2 cups shredded mozzarella cheese, divided 1/4 cup grated Parmesan cheese Directions:

“This salad has it all: cooked ham, fresh grapes, Cheddar cheese, and a rich dill dressing. Use your favorite pasta shape to make this salad your own.” Ingredients: 1 3/4 cups farfalle pasta 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons cider vinegar 1 1/2 tablespoons prepared Dijon-style mustard 1 teaspoon white sugar 1/2 teaspoon ground black pepper 1/4 teaspoon dried dill weed 1/4 teaspoon salt 2 cups seedless green grapes, halved 2 cups diced ham 1/2 cup chopped green onions 1 1/2 cups diced sharp Cheddar cheese Directions:

“Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!” Ingredients: 2 tablespoons olive oil 1 cup chopped onion 3 cloves garlic, minced 2 (14.5 ounce) cans stewed tomatoes 3 cups low-sodium chicken broth 1 (15 ounce) can cannellini beans 1/4 cup chopped fresh parsley 1 teaspoon dried basil leaves 1/4 teaspoon ground black pepper 1/4 pound seashell pasta Directions:

“This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a ‘spaghetti that behaves itself!’” Ingredients: 1 (16 ounce) package jumbo pasta shells 1/2 pound Italian sausage 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry 1 cup ricotta cheese 1 egg 3 cloves garlic, crushed 1/2 lemon, juiced 1/4 cup grated Parmesan cheese salt and pepper to taste 1/2 teaspoon dried oregano 2 cups spaghetti sauce 2 cups shredded mozzarella cheese Directions:

“Just like Mama used to make! Nothing beats fresh pasta, and this simple semolina and egg recipe is the best thing ever. You can use this recipe to make any style of pasta you like, from fettucine to ravioli to lasagna. Semolina is a special variety of wheat flour available at health food stores and gourmet grocery stores.” Ingredients: 2 cups all-purpose flour 2 cups semolina flour 1 pinch salt 6 large eggs 2 tablespoons olive oil Directions:

“Acini di pepe is the Italian word for peppercorns. Any tiny round-shaped pasta works well in this chilled fruit salad. Great in the summer, but my family asks for it every holiday. Every time I bring this to a party I get requests for the recipe.” Ingredients: 1 cup acini di pepe pasta 1 (20 ounce) can crushed pineapple, drained with juice reserved 1 (15 ounce) can mandarin oranges, drained with liquid reserved 1 (8 ounce) container frozen whipped topping, thawed 7 ounces miniature marshmallows 1 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 3 tablespoons all-purpose flour 1 (10 ounce) jar maraschino cherries, drained (optional) Directions:

“This recipe is easily multiplied for a crowd. Everyone in my family asks me to bring this to our functions. I even make it for weddings. Sometimes I use a mixture of different kinds of pasta, especially if I only have a little of this kind or that. Depending on what type of macaroni used, more dressing may be required. The recipe calls for red onion, but sweet onion is great, too.” Ingredients: 1 (16 ounce) package macaroni 4 eggs 1 cup mayonnaise 1/2 cup sour cream 1 teaspoon salt, or to taste 1/4 teaspoon ground black pepper, or to taste 1/4 teaspoon ground mustard 2 tablespoons sweet pickle juice 2 tablespoons celery seed 1 cup chopped celery 1/2 cup chopped red onion 1/2 cup pimento-stuffed green olives 1/4 cup chopped sweet pickle 2 carrots, grated 1 green bell pepper, chopped Directions:

“I make this salad all year long, but it is especially great for Thanksgiving and Christmas. Just freeze a few bags of cranberries to use at a later date. I know this will become a tradition to anyone who tries it, it’s delicious! Garnish with frosted cranberries and mint leaves, if desired. For frosted cranberries, wet cranberries with water, and roll in sugar.” Ingredients: 1 1/2 cups chopped cranberries 1 cup chopped red apple 1 cup chopped celery 1 cup seedless green grapes, halved 1/3 cup raisins 1/4 cup chopped walnuts 2 tablespoons white sugar 1/4 teaspoon ground cinnamon 1 (8 ounce) container vanilla low-fat yogurt Directions:

“This recipe is one of the favorites in the family! If you don’t have fish sauce available, try making it with soy sauce.” Ingredients: 1 tablespoon vegetable oil 1 teaspoon curry paste 1 1/4 pounds skinless, boneless chicken breast meat – cut into strips 1 onion, coarsely chopped 1 red bell pepper, cut into strips 1 tablespoon grated lemon zest 1 cup light coconut milk 1 tablespoon fish sauce 1 tablespoon fresh lemon juice 1/3 cup chopped fresh cilantro Directions:

“A tasty and nutritious version of a classic Mediterranean salad.” Ingredients: 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed 1 cucumber, peeled and finely chopped 1 cup grape tomatoes, halved 1/4 cup finely chopped sweet onion 1 tablespoon minced garlic 1/2 teaspoon dried parsley flakes 1/4 teaspoon dried basil 1 tablespoon grated Parmesan cheese 1 tablespoon olive oil 3 tablespoons balsamic vinegar 1/4 teaspoon salt Directions:

“This is great for those crazy days when you lose track of time. It’s a wonderful, one pot meal in under 30 minutes.” Ingredients: 2 tablespoons vegetable oil 4 potatoes, thinly sliced 1 pound boneless skinless chicken breasts, cut into cubes 1 (10.75 ounce) can condensed cream of chicken soup 1/2 cup milk 1 onion, chopped 1/4 teaspoon garlic powder 2 cups frozen broccoli, carrots and cauliflower combination 1/2 teaspoon dried parsley 1/4 teaspoon dried marjoram 1/4 teaspoon dried basil 1/3 cup grated Parmesan cheese Directions:

“This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry’s Markets in the Seattle area. I’ve added to the recipe a little — so it’s not exactly the same… but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.” Ingredients: 1 (16 ounce) package angel hair pasta 1/2 cup sesame oil 1/2 cup soy sauce 1/4 cup balsamic vinegar 1 tablespoon hot chili oil 1/4 cup white sugar 1 teaspoon sesame seeds, or more if desired 1 green onion, chopped 1 red bell pepper, diced Directions:

“Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time! “ Ingredients: 4 large poblano peppers 1/2 cup shredded mozzarella cheese 1/2 cup shredded Monterey Jack cheese 1/2 cup shredded Cheddar cheese 1/4 cup all-purpose flour for dredging   1 (14.5 ounce) can Mexican-style stewed tomatoes 1 tablespoon vegetable oil 1/2 onion, chopped 1 clove garlic, minced 1 1/2 cups chicken broth 2 tablespoons distilled white vinegar 1 teaspoon dried Mexican oregano, crushed 1/2 teaspoon ground cumin 1/2 teaspoon black pepper 1/2 teaspoon hot pepper sauce (such as Cholula®) 1/8 teaspoon ground cinnamon   1/3 cup all-purpose flour 1/2 teaspoon salt 5 egg whites at room temperature 1 egg yol

“While on vacation, we visited a restaurant where they prepared this delicious dish while we watched. Here is my interpretation of this colorful dish Mon.” Ingredients: 1 pound penne pasta 2 tablespoons butter, divided 4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices 2 tablespoons Cajun-style blackened seasoning 4 cloves garlic, chopped 1 large red onion, cut into wedges 1 green bell pepper, seeded and sliced into strips 1 red bell pepper, seeded and sliced into strips 1 yellow bell pepper, seeded and sliced into strips 1 teaspoon crushed red pepper flakes 1/4 teaspoon curry powder salt and pepper to taste 2 (24 ounce) jars meatless spaghetti sauce Directions:

“Beautiful sugar coated cranberries can put the finishing touch on your holiday desserts and side dishes. Beautiful to look at, and sweet enough to eat them plain.” Ingredients: 2 tablespoons water 1 tablespoon pasteurized egg white or liquid egg substitute 1 (12 ounce) package fresh cranberries 1 cup white sugar Directions:

“I’d turned my nose up at this for years, but suddenly I can’t get enough of it. Thanks, Momma D!” Ingredients: 1 (14.5 ounce) can green beans, drained 1 (14.5 ounce) can wax beans, drained 1 (15.5 ounce) can garbanzo beans, drained 1 (14.5 ounce) can kidney beans, drained 1 (14.5 ounce) can black beans, drained 1/2 cup chopped green pepper 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup salad oil 1/2 cup vinegar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup white sugar Directions:

“A perfect summertime side dish of fresh sweet corn grilled in a savory herb mixture.” Ingredients: 8 ears corn, husk and silk removed 1 1/2 tablespoons macadamia nut oil 1/2 cup melted butter 2 tablespoons minced garlic 1 teaspoon crushed rosemary 1 teaspoon rubbed sage 1 teaspoon dried basil 1 teaspoon dried thyme leaves 1 1/2 teaspoons salt 1 1/2 teaspoons pepper 1/2 cup grated Parmesan cheese Directions:

“Delicious wilted spinach with a simple Mediterranean dressing.” Ingredients: 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar 1 teaspoon lemon juice 1 tablespoon bottled minced garlic 1 pinch sea salt 1 pinch ground black pepper 4 ounces baby spinach 1 1/2 tablespoons pine nuts Directions:

“This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I’m sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!” Ingredients: 2 tablespoons olive oil 1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil 1 pound broccoli florets 2 cloves garlic, chopped salt and pepper to taste Directions: