Lots of ingredients, but worth it. -- posted by KittyKitty

This is a recipe from Madhur Jaffrey's "A Taste of India." The recipe is from Kerala, in southwestern India, and is being posted because I need the nutrition information for a class. It's also very tasty. (This may be edited later, as I just need the nutrition facts right now.) -- posted by Takawolffie

I wanted to make my Girlfriend dinner one night and didn’t know how to acutally make salmon. So I looked at about 30 recipes and found one common factor, cook until flakey.
so that’s what I did. — posted by AzBryan

Cooking Light -- posted by NurseDi

A good shrimp pasta sauce. I love the addition of the cream cheese and the vermouth. Yummy. I like to serve this with a green salad and some hot crusty bread. -- posted by mommyoffour

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 6 large garlic cloves, thinly sliced
• 4 6 oz filet mignon
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh basil

Directions
Melt butter in heavy small saucepan over medium heat. Remove from heat. Add garlic. Season to taste with salt and pepper. Let garlic butter stand 2 hours at room temperature. Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill steaks to desired doneness, about 4 minutes per side for medium-rare. Place pan of garlic butter at edge of grill to rewarm. Transfer steaks to plates. Spoon garlic butter over. Sprinkle with herbs and serve.
Source:DeBurgo

I watched Paula Deen make this and knew right away I had to make it! It’s very rich but very, very good. I served this with crackers as an appetizer. — posted by CindiJ

Soft tacos are healthier and much tastier than regular tacos. This recipe is quick and easy for a makeshift lunch. — posted by swirlycinnacakes

	Scallop Seviche       1 pound sea scallops 1 cup fresh lime juice (about 4 limes) 3/4 cup chopped onion 1/4 cup fresh orange juice 1 tablespoon chopped fresh cilantro 1/2 teaspoon salt 1 serrano pepper, thinly sliced Directions Cut each scallop horizontally into 3 even slices. Place scallops in a non-aluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.
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This is a comforting dish that’s great to serve for a gathering on a chilly fall evening. Just remember to start the preparations for this dish a day in advance. Time to make does not include the 24 hour soak time. Source: House and Home Magazine -- posted by Elly in Canada