Great-with-fish/52 recipes

Making your own fresh pasta is quite easy with the right tools, a mixer with a dough hook and a pasta roller. This recipe makes 12 ounces of fresh light whole wheat pasta.

Tofu was golden and crispy after being cooked in the skillet, the mushroom sauce was made with Marsala wine, tomato paste and mushrooms, and it was absolutely flavorful.

These beautiful sandwich cookies are very tasty too, they can be a great gift for holidays. Feel free to use any your favorite fruit jam to replace apricot jam.

Herbed Fish Fillets recipe

Taditional German Oktoberfest recipe.

This cheesecake was relatively easy to make, especially I don't bake very often, and this cheesecake came out great! It had a very silky texture, and my boyfriend and I loved it.

An easy way to add some veggies to your kids meal. Add some fresh broccoli and mushrooms to your macaroni and cheese, still cheesy and delicious, giving you extra vitamins, flavor and fiber.

Packed with deliciousness and goodness. A great side dish to go with any main courses, or it can be served as a vegetarian main dish as well.

Instead of cooking in the pan, this omelette was baked in the oven. It took no time to make, and very easily scaled down. Sean made a 1-serving sized omelette, baked in a 8-inch skillet, and it turned out great. Tasty and filling!

Grilled portobello, homemade tomato jam, and sauerkraut create this delicious sandwich. Grilling gives the meaty mushroom a smoky flavor and tender texture, and the homemade chunky tomato jam and sauerkraut are the flavorful accompaniments.

This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.

This scrumptious dish has pasta shells stuffed with spinach and ricotta and mozzarella cheese.

Take a trip to Boston with this savory dish that is best served with bread bowls or dinner rolls.

This is a great way to use up leftover Choux pastry to make quick and easy puffy cheese appetizers.

A self-saucing cake that's magically fluffy and creates it's own tangy key lime curd. Developed at our summer home in Key Largo with inspiration after watching Junior MasterChef Australia.

Fish is poached in tomato and basil sauce reduction, light yet tasty.