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Crumbled Recipes

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Sirloin with Walnuts and Blue Cheese Crumbles

Image taken from the movie "Invaders"

These steaks have a tasty, and unexpectedly crunchy, topping.  Simple accompaniments, such as boiled potatoes and a mixed salad, are all that are needed to complete this meal.

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Peruvian Quinoa "Tabbouleh"

Image taken from the movie "Invaders"

I have christened this salad of chewy, mild tasting quinoa, sun sweetened tomatoes and crunchy cucumbers, Quinoa "Tabbouleh," as it bears a striking similarity to Middle Eastern tabbouleh, with the

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Lanny's Salad with Candied Pumpkin Seeds

Image taken from the movie "Invaders"

Use a fork to crumble queso fresco, which adds authentic flavor to this salad. It tastes and crumbles a little like feta cheese. It's the cheese often sprinkled on refried beans and enchiladas th

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Grilled Scallops and Shrimp

Image taken from the movie "Invaders"

A simple lemon sauce dresses grilled shrimp and scallops. Chunks of firm-fleshed fish such as salmon or swordfish can be substituted.

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Lemon Chicken Salad

Image taken from the movie "Invaders"

This is a quick chicken salad, so I use chicken breasts, but it can be made with the meat from whole chickens. The chicken can be cooked ahead and marinated in the dressing, but the vegetables tas

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Creamy gorgonzola cheese adds a whole new layer of flavor to an already rich, trad...

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Veal and peppers-a classic Italian duo-here mixed with green peas and served over ...

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Throughout Italy, different regions are known for their cuisine and wines. In Abr...

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Pizza isn't always tomato sauce and mozzarella. Here capers and feta contribute t...

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These almost chorizo taco are great, as they come close to chorizo without the fat...

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One of summer's most popular grilling innovations is barbecue cooked pizza. It has...

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This easy salad is simple to prepare and loaded with creamy flavors....

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This flavorful salad makes a lovely presentation as a first course serving. The c...

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Combining bread crumbs with milk to form a sauce, is a old trick used by many Sc...

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