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    530 Recipes

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    From the village of Olympi on the island of Chios. Adapted from The Food of the Greek Islands. Posted for ZWT6. 1/4 cup crushed red pepper flakes and 3 tablespoons paprika may be substituted for the Aleppo pepper.

    Recipe #423238

    Because calling it "weer" would be silly. This resulted from my not wanting to waste some wine I didn't care much for. Proceed at your own risk.

    Recipe #448098

    Especially good with lamb. From the Barbecue Bible. Posted for ZWT6.

    Recipe #423671

    A simple condiment to serve with beef. From Hot Sour Salty Sweet. The original gives no proportions, so I'm approximating. Normally you would place the ingredients in separate dishes and let each individual take as much as they want.

    Recipe #422880

    Adapted from Classic Canadian Cooking. Salt is listed twice because it is used two different ways.

    Recipe #479287

    From Dom DeLuise. This is good on salads or as a marinade. For a creamy dressing, add 2 tablespoons of sour cream. You can use 1/4 teaspoon dried basil instead of the fresh. This is a very tart dressing, so feel free to adjust the proportions of oil and vinegar.

    Recipe #375621

    The Daiquiri originated in Cuba, in the nickel-mining town of Daiquiri. Originally it was made with limes, but nowadays many different fruits are used. From the Barbecue Bible

    Recipe #373046

    This is an unusual non-alcoholic drink from Trinidad. From the Barbecue Bible.

    Recipe #373050

    This is NOT the salsa known as Pico de Gallo. From Elena's Secrets of Mexican Cooking. Posted for ZWT 5. There is a restaurant in Tucson, Arizona, Taqueria Pico de Gallo, that serves slices of watermelon, mango, pineapple and coconut prepared this way.

    Recipe #370369

    The lime juice and salt mellow out the garlic flavor. This sauce was originally created for Shark and Bake, but it can be used with any grilled food. From the Barbecue Bible. If not serving this immediately, cover tightly and refrigerate for up to 3 days.

    Recipe #373067

    Adapted from Barbecue USA. The soy and vinegar sauce is traditionally served with chicken and pork, the coconut sauce with seafood and poultry, and the lemon sauce with fish. Note on the yield: the coconut and lemon sauces each make 1 1/2 cups; the soy and vinegar makes 1 cup.

    Recipe #455051

    This is a whole-egg mayonnaise with fresh garden flavors and a hint of mozzarella. It's good on sandwiches or salads, and excellent with tuna. If made according to instructions, this should be a fairly thick mayonnaise. Make sure to drain the pimientos well, and add the oil very slowly. Please don't add any additional eggs, or this won't emulsify correctly.

    Recipe #384215

    This is an unusual presentation for an unusual drink. Be careful--it's very strong. If, like me, you dislike gin, the recipe will also work with rum. From the Barbecue Bible. Make sure when you get the coconuts that you shake them to hear the water slosh around inside. Time listed does not include chilling time.

    Recipe #373173

    Adapted from Time/Life Foods of the World.

    Recipe #455283

    Adapted from the Barbecue Bible Sauces Rubs and Marinades. Posted for ZWT6. Best with robust meat or rich, oily fish.

    Recipe #423694

    Serve with ham. Adapted from House and Garden's New Cookbook.

    Recipe #481982

    A simple, refreshing cocktail made with Pisco brandy. Adapted from

    Recipe #454724

    Based on the recipe from the Greenhouse Restaurant at the Ritz Carlton Hotel in Chicago. Unlike other recipes, this one is sweetened with simple syrup. You can purchase simple syrup or make your own by heating two parts water to one part sugar in a small saucepan, stirring occasionally, until the sugar dissolves.

    Recipe #397220

    This is my husband's recipe. It's also good on chicken,

    Recipe #396594

    This is something my husband put together one Thanksgiving.

    Recipe #392186

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