428 smell recipes

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

Tender bay scallops in a light thyme-nutmeg cream sauce tossed with pasta shells and finished with fresh parsley and lemon zest. Elegant enough for date night, easy enough for a weeknight.

Veggie-loaded broccoli pizza with spinach, mushrooms, leeks, mozzarella, and Parmesan on a prebaked Italian bread shell. A green, cheesy pizza ready in 30 minutes.

No-bake lemon poppy seed tarts with vanilla pudding filling, graham cracker crusts, and lemon whipped topping. A light, low-calorie dessert that sets in the fridge.

Quick three-pepper pizza on a pre-cooked crust with green, red, and yellow bell peppers, mozzarella, and Italian seasoning. Ready in 10 minutes flat from oven on.

Chilled pasta shells layered with basil pesto, spinach, Roma tomatoes, black olives, and shrimp. This make-ahead Italian pasta salad is a crowd-pleasing potluck star that only gets better as it sits.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Eggnog parfait pies with lemon gelatin, vanilla ice cream, nutmeg, rum flavoring, and whipped egg whites in baked tart shells. A fluffy no-bake holiday dessert topped with whipped cream.

Crispy deep-fried smelt coated in a fiery blend of dry mustard, cayenne, and lemon zest. Double-fried for maximum crunch, these little fish make an addictive appetizer or light seafood dinner in just 30 minutes.

Blackened chicken mini tacos with a bold paprika-pepper spice rub, shredded and served in crispy shells with homemade pico de gallo, guacamole, and sour cream. A fun, build-your-own taco spread.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Tossed salad pizza with Caesar-dressed greens, tomatoes, kalamata olives and feta on a mozzarella-melted bread shell. Fun Italian-style salad-meets-pizza lunch.

This is one of the most excellent pizza I have ever eaten, tomato chutney gives the pizza amazing flavor, so delicious.

A low-fat dish that's succulent taste will have you scooping out a second helping.

This is actually fairly easy to make, the only time consuming part was peeling the eggplant and chopping vegetables.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.