this "recipe" was shared with me by a family friend. she really likes her shrimp.
#Bacon #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #5-ingredients-or-less #Very-low-carbs #Appetizers #Pork #Seafood #Easy #Diabetic #Holiday-event #Shrimp #Dietary #Comfort-food #Low-carb #Low-in-something #Meat #Shellfish #Superbowl #Taste-mood #4-hours-or-less
this bbq sauce will stick to your ribs! you can also use it for chicken and pork, heck, just about any meat. if grilling, put sauce on during the last few minutes so it doesn’t just burn on your grill. serve additional sauce on the side.
i usually make this after we have scrambled eggs for breakfast, using the leftover scrambled eggs in the rice! for veggie lovers, use the recipe's two cups of rice, but you can add another cup of rice if you like your fried rice more...rice-ier.
this is a recipe from the issue of april 2007 of coup de pouce. a recipe for the barbecue that needs only a few ingredients that you probably have in your pantry. eta : i made this recipe on august 1, 2011. i made the recipe for 1 steak. i let the mar
this soup/stew is a bit spicy from the cayenne and sweet from the banana. serve warm over rice (we prefer brown rice) with a leafy green salad. the measurements for seasonings are approximate as i unfortunately don't measure, so start small and adjust t
this is the best thing i've ever tasted, brought to me a few years back by babycenter.com's amazing and wonderful bargain hunters board! the bhb and i go waaaaay back. i remember my first day, 4 years ago. i reported the board for trolls. lmao. prepa
super quick & easy but healthy & flavorful!! we usually just use the crunchy taco shells you can buy in the store. this recipe comes from isa chandra moskowitz's book appetite for reduction - 125+ fast & filling low-fat vegan recipes. she recommends se
a wonderful blend of flavors- perfumes the whole house. perfect for company, since it can be made the day before. everyone raves about it! i've doubled and tripled the recipe with success. it's from a 1998 bon appetit and recipe #50881 that i've posted go
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