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"From the "Galloping Gourmet's New Way to Cook Book""
"My cousin made these for our Christmas get together. They are awesome. Just added these for safe keeping!!"
"These are beer battered shrimp tacos that will knock your socks off! The recipe includes directions for making an avocado sauce and a Mayonnesa Secret Sauce.Make sure you have all the sauces and condiments prepared before you start frying up your shrimp. All you need to do now is grab an ice cold beer and get cookin and you'll be in Baja with your first bite!"
"I found this on the Miserly Mom's website and have cooked many times - my family loves it - especially my 11 year old!"
""Bite-sized hors d'oeuvres combine cream cheese spread, whole grain crackers and a cranberry topping for a yummy salty and sweet treat." This is not a TAT recipe. Just posting so I don't lose track of it. Found on myrecipes.com. You can make the Caramelized Onion-Cranberry Compote a day ahead and store it in an airtight container in the fridge. Let stand at room temperature 30 minutes before serving."
"I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer."
"I got this recipe from the magazine, Bon Appetit a couple of years ago. The first time I made it, we were hooked! Mascarpone is an Italian cream cheese that can be found in many grocery stores and Italian markets. This recipe calls for salmon fillets but I found it easier to use the whole fillet and then cut it after cooking. Increase the cooking time to 25-30 minutes if using the whole fillet.
"Sizzling shrimp fajitas are a favorite of my family's. I prefer flour tortillas, husband likes corn. Use whatever suits you."
"This is a kid pleaser-very cheesy and topped with pepperoni. It makes 2 large (9x13) casseroles or 4 small ones; I often divide it in fourths and freeze 3. This originally came from TOH's Quick Cooking."
"I found this on the frozen salmon package,and made it for my family and they loved it."
"This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp."
"Lean turkey and spinach prepared into small, protein packed bites."
"This is very easy to make and it tastes great! Originally from Southern Living. You may need to add another egg if your chicken breasts are large."
"This is probably the best and easiest way to make wild salmon. Alot of flavor and simple. The sesame compliments the salmon very well while the sause blends nicely with the ginger and onion. Served best with basmati rice and steamed vegetables."