2,407 kay kay recipes

Greek-style baked shrimp with feta (shrimp saganaki style): jumbo shrimp baked under crumbled feta and breadcrumbs, drenched in a garlic-rosemary-oregano scampi butter. Served over pasta or rice.

Moroccan-style sauteed eggplant, zucchini, peppers, and tomatoes served room temperature on lettuce with olive oil and lemon. A vibrant, crisp-tender vegetable appetizer with a spicy kick.

Lobster Bisque Elegante is a classic French-style creamy lobster soup built on a homemade stock from the lobster shells, thickened with a buttery roux and finished with cream. A restaurant-quality starter from scratch.

Sausage bean chowder: a hearty pantry chowder with browned sausage, kidney beans, tomato, and potato simmered with thyme and bay leaf. One pot, 75 minutes, deeply satisfying.

Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.

Fisherman's seafood chowder loaded with clams, crab legs, shrimp, and scallops in a bacon-laced milk broth thickened with instant potato flakes.

.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Bay scallops and linguine in a light garlic white wine sauce with mushrooms, green onions, and shredded carrots. A low-calorie seafood pasta that feels indulgent without the guilt.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Traditional German sauerbraten marinated for 3 days in vinegar and spices, then braised until fork-tender with a sweet-sour gravy thickened with gingersnap cookies. Authentic old-world pot roast flavor.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Seared sea bass baked in a slow-simmered Greek tomato sauce with garlic, onions, white wine, rosemary, and bay leaves. Feeds eight and fills the kitchen with Mediterranean aromas.

Easy version of German-style "Sauerbraten" for your slow cooker.

Homemade BBQ sauce simmered with paprika, dry mustard, bay leaves, and apple cider vinegar over a tomato juice base. A balanced barbecue sauce with depth that bottled versions can't match.