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a close up of a plate of food with spinach and crab cakes on it
Crab Imperial - Cooking With Books
two chicken patties stacked on top of each other with lettuce and cheese
Shrimp Cakes with Cilantro Lime Sauce
three crab cakes stacked on top of each other
Shrimp Burgers with Cilantro and Guacamole | Cooking On The Weekends
a cheesy quiche with cheese and other toppings
Spinach and Gruyere Cheese Quiche with a Hash Brown Crust - Happily Unprocessed
vietnamese fresh spring rolls with dipping sauce
Vietnamese Fresh Spring Rolls Recipe
5min · 8 servings Ingredients 2 ounces rice vermicelli 8 rice wrappers (8.5 inch diameter) 8 large cooked shrimp - peeled, deveined and cut in half 1 ⅓ tablespoons chopped fresh Thai basil 3 tablespoons chopped fresh mint leaves 3 tablespoons chopped fresh cilantro 2 leaves lettuce, chopped 4 teaspoons fish sauce ¼ cup water 2 tablespoons fresh lime juice 1 clove garlic, minced 2 tablespoons white sugar ½ teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts Directions Step 1 Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. Step 2 Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, plac
Guacamole Recipe
10min · 4 servings Ingredients 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt ½ cup diced onion 3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (Optional) Directions Step 1 In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Chicken Chilaquiles Verdes
Ingredients: • 1 large skinless, boneless chicken breast • 1 (16 ounce) jar salsa verde, divided • 1 cup chicken broth • 1 medium yellow onion, chopped • 1 teaspoon chili powder • 1 teaspoon ground cumin • ½ teaspoon cayenne pepper • salt and freshly ground black pepper to taste • 2 tablespoons olive oil • 8 (6 inch) soft corn tortillas • ½ cup sour cream • 1 tablespoon milk, or more as needed • 2 tablespoons crumbled cotija cheese, or to taste • ¼ cup chopped fresh cilantro Directions: Step 1 Combine chicken breast, half of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through, on Low for 6 hours or High for 3 hours. Step 2 Remove chicken from sauce and shred in a bowl with 2 forks
Cocktail Meatballs Recipe
40min · 8 servings Ingredients 1 pound ground beef ½ cup dried bread crumbs ⅓ cup chopped onion ¼ cup milk 1 egg 1 teaspoon salt ½ teaspoon Worcestershire sauce ⅛ teaspoon ground black pepper ¼ cup shortening 12 fluid ounces tomato-based chili sauce 1 ¼ cups grape jelly Directions Step 1 In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs. Step 2 In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels. Step 3 Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low.