This is a very simple chowder that will get raves from your guests. This is my own recipe and I encourage experimentation and modifications! -- posted by Chadley25

Having spent a lot of time in the PI, I prefer lumpia to egg rolls (more meat, less veggies). These are easy to make. I recommend making a big batch and freezing some for another time. -- posted by Pokey in San Antonio, TX

A nice seafood soup. -- posted by Parsley72

This recipe comes from one of our local chefs, Patrick Mould. He calls it the quintessential Louisiana Bisque. I would have to agree with him. -- posted by Luby

A very easy and low cal recipe from Corfu a Greek inland.It can be made with any other fish you prefer.I hope you like it. -- posted by katia

For a good ol' Cajun breakfast, serve wtih scrambled or fried eggs and toasted French bread. -- posted by NurseDi

I found this recipe on the net and have made it twice now. It's super quick and easy to make and has a nice, delicate flavour. For two people I used the listed quantity of sauce, 275g of pasta, bottled Barilla pesto and a 100g packet of sliced smoked ocean trout. I imagine an even better result would be achieved using home-made pesto and smoked trout fillets, and plan to try it with these next time along with a little fresh basil for added colour and maybe a sprinkling of toasted pine nuts. I personally prefer a little less lemon, so this time cut it back to just over a half and my SO squeezed the remainder over his meal. Parmesan is optional, but recommended. The ten minutes preparation time includes boiling the water. Recipe from the Scotsman, courtesy of Shapes Restaurant in Edinburgh. -- posted by Chef #184530

I'm not fond of fish, but even I like this dish. Tilapia is mild, and the spicy crust is very appealing. I like to make the crumb crust in bulk and freeze in meal sized amounts. Then this becomes a super quick weeknight meal. -- posted by dianegrapegrower

This is an quick and easy scallops recipe. Make sure to use "dry" sea scallops (the ones without any water added). Simple and delicious. -- posted by Parsley72

An entrée dish with which to celebrate the the beginning of the Chinese Year of the Dog. The won tons can be prepared ahead, to the end of step three. This recipe is from the February 2006 issue of the Australian 'Family Circle'. The dog is the eleventh sign in the Chinese zodiac and is symbolic of loyalty and protection against evil. -- posted by bluemoon downunder