Search results for broiled

Here is something a little different-a broiled peanut butter topping a a cake-like brownie. This recipe came from "Brownies to Die For" cookbook -- posted by beckerd read more »
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- 6 Servings 2.00 lb Unpeeled large fresh shrimp 0.75 c Beer 2.00 tb Chopped fresh parsley 2.00 tb Vegetable oil... read more »
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Adapted from a recipe by Heather at allrecipes.com. -- posted by Randy Goldberg read more »
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This salmon is coated with a thick layer of pesto, sort of like icing on a cake. The prepared side is then placed under the broiler, and the pesto forms a browned crust. Equally good cold - the entire dish can be made a day in advance for cold service, or the leftovers served cold at lunch the next day. Goes well with rosemary and garlic roasted red potatoes and any green vegetable. read more »
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My auntie Anne made this at a summer gathering and I was HOOKED. The broiled feta really takes this pasta salad/dish OVER THE TOP! -- posted by Liza at Recipezaar read more »
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Squabs are young pigeons, much like what you'll you see in any city. Young pheasant, doves, or Cornish game hens are easily substituted for squab, if desired. This recipe is quite inexpensive if your hunter has been successful! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate, depending on the thickness of the meat. -- posted by Molly53 read more »
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This is the quickest way I know of to do salmon, and the easiest, too. The mayonnaise keeps the salmon moist and it never tastes fishy. -- posted by kitchen_mom read more »
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Tomato slices are drizzled with olive oil, then sprinkled and broiled with parmesan cheese, oregano, basil and garlic. You can also add a little mozzarella, if you like. -- posted by Randy Goldberg MD read more »
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4 Servings 1 1/2 lb Black Cod, Rock Cod, or Red Snapper Filets 3 tb Regular Soy Sauce 1 tb Dark Soy... read more »
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