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This recipe was from a magazine, but I slightly changed the ingredients and the instructions. We are not fans of green peppers, but this was delicious! We served it with steamed white rice. Definitely added to the favorites file.

Recipe #474039

Cheesy and spicy, this finger-lickin' snack with just a hint of lime is downright addictive! From Beth Stengel - North Hollywood, California and submitted to Taste of Home magazine.

Recipe #503295

7 Reviews |  By Susie D

This colorful & veggie loaded version of picadillo was inspired by the colors of the fresh vegetables sitting on my counter. There are as many versions of picadillo as there are chefs cooking in their homes. This one pleased my family with it’s slight sweetness and the spicy complement of the topping. I hope it works for your family too. This recipe was created for RSC #8.

Recipe #161362

Another Danish recipe I found online for ZWT 6. Sounds awesome, I haven't tried yet, no time before ZWT.

Recipe #423221

The sauce from Raisin' Canes restaurant, also similar to a few other chicken finger restaurants (like Guthrie's.) I looked at tons of websites, and combined recipes until it tasted the same to me. This makes enough for 2-3 people to dip chicken, texas toast, and fries in.

Recipe #233189

I don't know where this came from; everyone makes it; mine is kinda simple but fast.

Recipe #110793

This is a simple and traditional Greek way of preparing chicken. Adapted from Authentic Greek Recipes

Recipe #503412

Lemongrass and ginger infuse this lightly sweetened, refreshing iced tea with subtle flavor. From

Recipe #501807

A simple traditional recipe for cookies similar to shortbread. The wonderful flavor comes from the cardamom, which is fairly expensive, but very worth it. I actually prefer them without the almonds, but you might add them if you like.

Recipe #503160

This Vietnamese Sandwich is awesome and it is a nice break from common sandwiches. The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine.

Recipe #503508

From Cooking Light March 2009 - You can prepare this a day ahead. It's great for lunch.

Recipe #424536

After tinkering with a few different recipes, this is my family's favorite version! Sooooo good, I could eat the whole bowl! You can easily add cooked chicken and make it a main dish! The honey is an optional ingredient; leave it out if you don't like the noodles sweet.

Recipe #413122

Found this recipe on, under the Moroccan Food section, and I am posting for ZWT. Here is what is stated about the drink: "This drink is best well-chilled, so blend with a generous handful of ice. Optional powdered milk adds frothy creaminess."

Recipe #503815

22 Reviews |  By Linky1

Exotic flavors blend together to create this crowd-pleasing favorite. Contains pineapple, ham, peas, green onion and eggs.

Recipe #457972

Asian inspired sweet 'n' spicy jasmine rice with caramelized green onions and coarsely chopped peanuts! Now, for the record, I don't like green onions cooked, but caramelizing them is a whole other story. From Canada's Company's Coming. Don't omit the garnishes: coarsely chopped peanuts!

Recipe #170604

for zwt9 you may add more spices if you like

Recipe #505784

Adapted from a recipe by Mark Bittman, NY Times's columnist and cookbook author.

Recipe #406829

3 Reviews |  By Tisme

This is another find from the Weekly Times, a paper I love, and also another wonderful recipe from Jeremy Vincent. I am noting some of Jeremy's suggestions and Tips as written-- If you haven't got a tagine, a saucepan or lidded casserole will suffice. The recipe method below utilises a saucepan or casserole for the cooking. If you are using a tagine, prepare the chicken to the browned stage in the saucepan, remove it from the saucepan and cook the onion and spice as below. Instead of returning the ingredients back to the saucepan with the stock, arrange (optional) sliced potato on the base of your tagine, then the chicken around the centre on top of the potato slices. Pour the onion and spiced stock over the chicken, scatter with the olives and dot with the butter and pieces of lemon before topping with the tagine lid and baking. Save the coriander and parsley for scattering on top when the dish is cooked. TIPS WITH A TAGINE The tagine doubles as both a cooking vessel and serving dish which holds the food warm. Since you won't be stirring during the cooking, take care how you arrange or layer ingredients for a beautiful table presentation. Oil is essential to tagine cooking; don't be overly cautious in using it or you'll end up with watery sauce or possibly scorched ingredients. In most recipes for 4 to 6 people, you'll need between a 1/4 to a 1/3 cup of oil (sometimes part butter), which will mix with cooking liquids to make ample sauce for scooping up with bread. Choose olive oil for the best flavour. Try not to interrupt the cooking by frequently lifting the lid to check on the food; that's best left for adding ingredients or to check on the level of liquids toward the end of cooking.

Recipe #505576

18 Reviews |  By katew

Taken from an 08 magazine article - I am unsure of serves as I have not tried it - perhaps 3 or 4 but it would depend on how strong and/or how sweet you take your coffee !!

Recipe #387691

This only takes about an hour to make. Keeps one week in the refrigerator.

Recipe #438353

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