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This one is made without meat but is very enjoyable.

Recipe #1170

This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe.

Recipe #114822

If you want to wow your guests for the Holidays this will do it.

Recipe #149328

This dough is very easy to work with. We use this gingerbread to make our annual gingerbread houses. One recipe makes 3 fair sized gingerbread houses. This is also works excellent for gingerbread people. From Good Housekeeping Dec 94

Recipe #149257

These are great for when company "drops" in, they are great because they can be frozen and thrown into the oven when you need them.

Recipe #57328

From Taste of Home magazine

Recipe #41507

These colorful cookies have a light taste - for those who want a cookie not-so-rich! And they look pretty too--the chopped cherries add red and green and the coconut is slightly toasted after baking.

Recipe #15958

These awesome little pancakes make a nice brunch item or an appetizer, or they can serve as one part of a more complex meal. Serve them topped with a dollop of nonfat yogurt or Mango Peach Chutney if desired.

Recipe #132374

1 Reviews |  By Binkers

Steamed, light cakes filled with sweet bean paste.

Recipe #145594

My favorite peanut butter cookie. Not too peanuty and a nice texture. Makes 20 regular-size or 10 3-inch cookies.

Recipe #17514

This is the recipe for Sushi rice that I have learned from my father, the Sushi chef at Minado sushi. It's not really a secret recipe, many restaurants prepare rice this way, but it produces really great rice. More of a technique than anything. This is a response to a request in the forum and I hope you guys like it!

Recipe #119373

I love dulce de leche. Here is Alton's way of making it, from the Milk Made episode.

Recipe #243893

Churrasco is South American style skewers. I got this from Cuisine at Home Magazine. I haven't tried this yet, but sounded good!!

Recipe #236034

8 Reviews |  By Pismo

I was looking for a recipe for cachapas one day so my husband could have some. He lived in Venezuela for a couple years and this was one of his favorite foods. He said they served these with a thick slice of either jack or mozzarella cheese. Anyway, I found this online and it's from Jimmy's Bronx Cafe.

Recipe #203128

My family loves Flan, I usually bake it in a round cake pan, But you can use ramekins. This recipe is NOT a hard as it looks. For best results make Flan a day ahead to let the caramel form a slightly liquefied layer. Time does not include cooling time.

Recipe #81465

My Dad is very fond of a creamy sesame dressing found in Japanese restaurant near him and has asked me if I can come up with something close to it. I tasted it, tasted it, and tasted it and came to a conclusion that it's a commercial based salad dressing with raw eggs, very sharp vinegar taste reminiscent of kewpie mayonnaise taste and something else I could not pinpoint. That salad dressing is good, but when you taste it by itself, I realize there were lots of stablizers, preservatives, and chemical taste that I did not like. But still, I had to come up with something for Dad because he was paying $5 for a cup of this dressing and he was going through it quickly. This is my rendition and I think much tastier one that I am proud of. You can easily grind roasted sesame seeds in coffee grinder for 1 second or you can mortar and pestle. It should only be partially ground

Recipe #252395

These are so yummy! I haven't tried the miso one (yet! But once I get my paws on some miso paste. . .), but the soy sauce ones are fantastic. This is fairly typical bar food in Japan from what I have read online, but it also makes for good lunchbox food or a side dish for a Japanese inspired dinner. You can also make a bunch of these and freeze them for up to a month. This recipe comes from Bento Boxes: Japanese Meals To Go by Naomi Kijima - hence the single serving size. Cooking time does not include time to cook rice. I posted photos to try and make clear the grill, flip, brush, flip, brush, flip, done routine. Hope this helps. :)

Recipe #238542

This is a great recipe for a potatoe side dish from Uganda, It is simple to make, fast & very tasty! Posted for ZWT 4.

Recipe #310292

This is a simple bruschetta I learned to make at a cooking class.

Recipe #280462

Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.

Recipe #26243

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