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Newest | Rating | With Photo | Time to Make | Alphabetical
These are excellant, the crispy top layer is fought over in our house. Evolved to our taste from "French Cooking by Eileen Reece"
Serve warm with lots of butter and Recipe #15265.
This catsup is excellent served with bbq anything--especially good with steak fries. From B H & G.
An appetizer from Uruguay, delicious! from a 1973 cook book given to me by my son. Latin American Cooking. Love it and so did every one else!!
I'm told by everyone, this is from heaven, have only had one spoonful to taste it and I think they are right! A little time consuming to make but apparently worth it.
Very good! Best served warm or at room temp. from local newspaper.
Cool refreshing Kid pleaser, or make it elegant for adults by setting it in stemmed clear glasses. From Canadian Diabetes Association.
Nice winter fruit dessert.
Lovely colour and great flavour!! from Cooking for Diabetics.
Nice change for breakfast. from canadian living magazine
Adds a pretty coloured glass of tea, or in a regular teacup, to a buffet table. Nice taste. from Better homes and gardens
Lovely moist delicious cake!! From Cooking for diabetics.
Lots of taste! from Cooking for Diabetics.
A special occasion cake, from, believe it or not Cooking Light (1994). This was a huge hit!! Worth every minute!! (first chill time 1 1/2 hours, 2nd chill time 1 hour)
So delicious done on the BBQ, especially with Peanut dipping sauce or honey mustard sauce. Recipes follow in 'zaar.
The best lamb chops with tasty couscous. Adapted from Cooking light.
One of our favourite ways to cook salmon, stays very moist and delicious. Tonight we had glazed baby carrots and whole green beans sprinkled with caraway seeds with the salmon. The stuffing can be used in other recipes and even as a side dish.
Succulant Lamb!!! from "Go Ahead, Make My Curry", by Sami Lalji
Excellent, tasty rice stuffing or great as a side dish.
Wonderfull with Bamboo skewer chicken - grilled. Also good smeared on chops, steaks and whole chicken breasts. (Can be used as a BBQ sauce)
By Joanne Bryant
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