1,059 SEA SCALLOP/30 recipes
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.
Scallops for Punky recipe
I always make 2-3 batches at a time, they go so quick!
Spicy salt and pepper shrimp makes an excellent appetizer or main course.
Bulgar has the same kind of texture and looking as ground beef, without fat; lentils provide the protein, also there is lots of fibre in this recipe, definitely a nutritious and delicious vegetarian shepherd's pie!
Winter Squash and Apple Soup recipe