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favs tour 9

this is where im putting my favs of world tour9
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9 Reviews |  By Nif

The Greek lady that made this recipe said that there are lots of sexy Greeks in her country! This cocktail will help you get friendly with them! :) Enjoy!

Recipe #423875

This is a dish from a local Greek restaurant.

Recipe #464243

Recipe #503204

From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.

Recipe #369399

This is very popular with Caribbean children and a great way to get a few extra veggies in.

Recipe #503348

1 Reviews |  By Ck2plz

This recipe comes from the Taste of Southeast Asia Cookbook. You can find the recipe to the broth here Recipe #505518. The cook time includes the hour of simmering.

Recipe #505520

This sounds like a lovely, lower fat, summer salad with a bit of a twist on traditional potato salad. I've not tried it yet, but have had similar versions and have been looking for a potato salad with peas. I've actually combined three recipes here and am looking forward to giving this one a go. Prep time does not include chill time. Note: Always slightly undercook potatoes for salads, since they keep cooking after they're drained and you don't want mushy salad. Warm potatoes soak up more dressing than cold ones.

Recipe #458472

5 Reviews |  By Ck2plz

This recipe is out of "Eat Caribbean". Coleslaw with cabbage and carrost is a Caribbean standard. Thsi version has the addition of shredded fresh coconut, pineapple and a spike of hot pepper; hot peppers are optional. Last 3 ingredients are for the dressing.

Recipe #504622

DH and I enjoyed this decadent recipe for brunch today. I did not have store bought Creole mustard, so we used Recipe #38148. We skipped the reserving of the egg yolks to scatter on the finished dish as it was just us eating and we didn't really care about the garnish. I used my egg maker for the hard cooked eggs. From southernfood.about.com

Recipe #503340

3 Reviews |  By Mikekey

Ouzo is an anise flavored liqueur that make these eggs fragrant and delicious. Use your favorite method for hardboiling eggs.

Recipe #503606

I make these with veggie hot dogs! From Southern Living magazine, July 2012.

Recipe #491791

This is so tasty! You'll never want to do green beans any other way again.

Recipe #61130

Owing much to the inspiration and Southern Charm of Impera_Magna, I am venturing into the world of grits and posting my first grits' recipe! Use a regional onion available where you live: Vidalia, Maui, Walla Walla, etc. however a standard yellow onion will work fine. Please, feel free to substitute another good quality (goat) melting cheese: fontina, havarti, manchego, etc. Although this recipe wouldn't win a beauty contest, it makes up for it in taste and congeniality. From the blog cooklikeachampion.

Recipe #408017

3 Reviews |  By IngridH

This sauce is commonly served in Swedish households with boiled beef and potatoes, but would also be wonderful with roast beef or steak. NOTE: do not cook the sauce any farther once you add the horseradish- it will become bitter!

Recipe #425645

The British Virgin Islands are famous for their delicious rum cocktails - and this elixir is no exception! Make it extra-authentic by using Pusser's Rum, which is made in Tortola.

Recipe #469617

Found in the cookbook From the Lands of Figs and Olives. I don't know if this is supposed to be prepared with 100% white grape juice or 100% concord grape juice. I tested with unsweetened organic concord grape juice. You also have the option of making your own grape juice: Recipe #41039. If your juice is sweetened, omit the sugar in the recipe. An ideal introduction to orange blossom water if you've never tasted it before.

Recipe #505443

A Moroccan style rice salad to serve as a side. If following a gluten-free diet, be sure that all of your spices are suitable. Adapted from a Suzanne Gibbs recipe. Cooking time is just the time required to cook the rice

Recipe #501849

from All Recipes Pain Perdu is a special New Orleans-style French Toast. The most tender version is made with wide loaves of French or Italian bread. Its great flavor comes from the orange brandy in the batter."

Recipe #502796

This is so pretty! From "The Essential Vegetarian Cookbook". You can use canned peaches if you like. Posted for ZWT #6!

Recipe #427322

When I was in Hawaii, the hotel I stayed in always had a large dispenser of this water in the lobby, to help rehydrate the guests after they spent too much time on the beach. I found it to be much more refreshing than plain water, as the fruit adds a very subtle sweet taste. A great recipe if you're trying to get more water into your diet. This will not taste like fruit juice, it's meant to be a very lightly flavored water. If you don't have a large drink dispenser, try making 1/2 recipe in a sun tea jar.

Recipe #457805

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