Lemon pepper pasta served with sauteed garlic seafood. You can substitute the shrimp in this recipe with crab or scallops, or you could use a mixture of all three types of seafood.
This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it. It's the perfect complement for grilled meats and chicken dishes.
'When I'm pressed for time, I find this take-along casserole is easy to fix,' writes Pat Waymire, Yellow Springs, Ohio. 'The crouton-topped combination is not only attractive but tasty, too.'
This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!
A slice of French bread layered with three varieties of cheese is broiled on top of individual servings of this soup of Spanish onions cooked in beef bouillon to form a rich crust.
Butter, cream, egg yolk and two kinds of cheese are cooked together with a dash of freshly ground nutmeg to make a luxurious, classic Alfredo sauce. Buy a whole nutmeg and grate only as much as you need. The unmistakable flavor is well worth it.
Cutting the zucchini into strips and cooking them until they're tender but still holding their shape allows them to twist and turn around the fusilli, clinging to the noodles like sauce. In addition, the pine nuts add richness to the plate, which-
