Shrimp asparagus/50 recipes

Sophisticated presentation and awfully tasty. Chicken and asparagus mousse, decorated with asparagus tips and served with an orange butter.

The salty and savory pasta matches perfectly with the sweet, Asian flavors of the shrimps.

A quick and easy way to make a delicious side dish with asparagus.

We’ve created this recipe for Fertility Road magazine so it’s full of fertility boosting ingredients. It’s high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground almonds, we’ve used a food processor to mix together all the base ingredients, however it is still possible to make this recipe without it, you can also mix the ingredients by hand and still achieve the same great taste, there will just be a slightly crunchier texture.

A mild sauce over broiled orange Roughy fish with baked garlic asparagus

Jambalaya for your slow cooker.

Instead of making a scheduled stop at Tim Horton's, try this simple recipe that you and your family will love!

Holly's Crockpot Seafood Cheese Dip recipe

A delightful gourmet recipe brought to you by Real Food Direct

Delicious brownies with marshmallows!

delicate, a bit spicy dish inspired by Asian cuisine, and stir-fried in my favorite old wok..

My intention was to combine flavors of shrimp and beef inside the meat as well as inside the sauce..

Lemongrass soup with shrimp.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.