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    This is from Busy Cooks. A lovely sounding German burger!

    Recipe #423376

    Traditional German plum tart! "This fruit tart is a simple way to use the freshest stonefruit of the season. Don't restrict yourself to plums! Peaches and apricots work well too. German tarts are generally less sweet than their American counterparts, so the full flavor of the fruit shines through without being cloying. Damson plums (Zwetschgen in German) work best for this recipe, but regular plums are fine. They are a little juicier though, so add some extra breadcrumbs. Use any seasonal stone fruit for this recipe. Cherries, apricots and peaches all work particularly well. The breadcrumbs help soak up any extra moisture from the baking fruit. If the fruit you use are less moist, the breadcrumbs can be eliminated." From whats4eats and posted for ZWT6!

    Recipe #423417

    A more recent claim for the title of national dish of the Isle of Man would be the ubiquitous chips, cheese and gravy. This dish, which is similar to poutine, is found in most of the island's fast-food outlets, and consists of thick cut chips, covered in shredded Manx Cheddar cheese and topped with a thick gravy. Posted for ZWT6! Found on the web.

    Recipe #423460

    Found on recipegoldmine. This sounds like it would be pretty good! I would not skip the sauce though! Posted for ZWT6!

    Recipe #423854

    Al-Motubugis a stuffed pastry. It is one of the special Saudi Arabian dishes. Sounds really good! Posted for ZWT6! Recipe from "Saudi Arabia Magazine" (an official publication of the Information Office of the Royal Embassy of Saudi Arabia), Summer 1997 Cook time and prep time are my best guess!

    Recipe #424820

    An Egyptian favorite, hamud has a versatile nature. Although generally served as a sauce for rice, it often appears twice in the same meal, first as a soup, and then again as the sauce. It is basically a chicken soup with celery, strongly flavored with lemon and garlic, but other green vegetables find their place in it when they are at hand. Posted for ZWT6! Source: A Book of Middle Eastern Food by Claudia Roden

    Recipe #424812

    From Recipes for an Arabian Night by David Scott. Posted for ZWT6! Traditional Lebanese salad similar to Panzanella in the Italian culture!

    Recipe #424826

    A favorite during Norwegian Christmas, the person who receives the whole almond receives a special gift (often a marzipan pig). Found on the web posted for ZWT6

    Recipe #424890

    This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!

    Recipe #426044

    This is posted for ZWT6 and comes from

    Recipe #426070

    Found on group recipes. Posted for ZWT6! Cook time and prep time are best guesses. Also, prep time does not include time to boil the potatoes.

    Recipe #428082

    My favorite way to make croutons for a greek salad or for a ceasar salad. They will keep in an airtight container for 3-4 days in your pantry. We love these! Also, good for brushing on pita bread before toasting to make pita chips! I found this in a food magazine and altered it to make it more to our taste, but I cannot remember which magazine!

    Recipe #428086

    One of my favorites! I have been eating this since I can remember! Please don't use canned peas -- the taste is all wrong with those!

    Recipe #428882

    DH and I just saw this on a re-run of Paula Deen the other day! It sounded so good! I had some leftover baked potatoes so we turned them into these! We only used cheese and the sour cream mixture on ours but cover with your favorite fixins! It is really the grilling that makes them sooooo good! Serving size depends on if they are your meal or a side or an appetizer!

    Recipe #431482

    Originally from I have altered it to suit my and my hubby's tastes. One of my favorite recipes for a richer fish! Serve with a green salad and french bread for a perfect meal, not too light, but not too heavy! I serve it with rickv's Basic Machine French Bread!

    Recipe #381447

    From Southern Living 2005, found on I found this recipe online after my Dad requested a chocolate icebox pie. I have not tried it yet, just did not want to lose it! I will update after I try it! Cook time does not include chill time, which is at least 8 hours.

    Recipe #381600

    From Taste of Home, good for picnics because of the lack of mayo.

    Recipe #382781

    Monte Cristo -- Memphis BBQ Style -- recipe courtesey of Down Home with the Neely's. The orginal recipe calls for Neely's Dry Rub and BBQ sauce -- and you probably won't be able to get that if you don't live in or around Memphis -- try KC Masterpiece or make your own.

    Recipe #383125

    My mom makes these every year at Christmas time! Yummy! She got the recipe from one of her dear friends Barbara Radant and it can also be found in the Southern Living Annual Recipes 1983. These are excellent at a Christmas party or wedding or baby shower!

    Recipe #383412

    They remind me a little of Gibson's Doughnuts pineapple fritters! Gibson's is a small doughnut shop here in Memphis that is open 24 hours a day. Seriously. No better doughnuts anywhere. If you come to Memphis, YOU MUST GO THERE! This recipe is from 1983 Southern Living Annual Recipes! So good and a quick fix for a craving since Gibson's only sells their fritters on Friday and Saturday and once they are all gone they don't make anymore! :(

    Recipe #383416

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