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    You are in: Home / Mikekey's Public Recipes
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    526 Recipes

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    2 Reviews |  By Mikekey

    A great addition to a buffet table or for an appetizer party. Cook time is refrigeration time.

    Recipe #504183

    1 Reviews |  By Mikekey

    This creamy salad is a cooling counterpoint to spicy "jerk" dishes. Greek yogurt works best because it is thicker.

    Recipe #504182

    A refreshing summertime drink popular in Mexico. This one has a surprise flavor. St. Germain is an elderflower liqueur. Use Silver Tequila.

    Recipe #503821

    2 Reviews |  By Mikekey

    Serve this with coffee or tea. As per Dreamer's suggestion in her review, I have changed the amount of vanilla wafers needed. Crush enough wafers to have enough crumbs to coat your pan.

    Recipe #503612

    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

    2 Reviews |  By Mikekey

    A greek cake popular during Lent. Full of raisins and nuts. You can use all one kind raisin if desired.

    Recipe #503605

    1 Reviews |  By Mikekey

    Green beans and tomatoes. Sprinkle with some crumbled feta cheese, if desired.

    Recipe #503601

    1 Reviews |  By Mikekey

    Use a combo of tomatoes and peppers, or all of one or the other.

    Recipe #503587

    4 Reviews |  By Mikekey

    From Assumption Greek Orthodox Church cookbook. Top with honey syrup (included) or a powdered sugar glaze.

    Recipe #503549

    From Assumption Greek Orthodox Church cookbook. This can be served hot as a dinner dish, or room temperature as an appetizer.

    Recipe #503548

    1 Reviews |  By Mikekey

    Similar to Spanakopita but without the spinach. Work quickly with the phyllo and keep the sheets you are not working with covered or it will dry out quickly. Cook time includes refrigeration time. From a church cookbook (Assumption Greek Orthodox Church).

    Recipe #503545

    The original recipe called for a whole freshwater fish, cleaned and cut into pieces, but tilapia filets are easier. Spring onions are not the same as scallions or green onions. They have a round "bulb" about 1 inch across.

    Recipe #503452

    Cambodian dipping sauce, good with fish or vegetables.

    Recipe #503347

    1 Reviews |  By Mikekey

    A Cambodian recipe. This is considered a hoilday soup by some, served at Cambodian New Year.

    Recipe #503305

    3 Reviews |  By Mikekey

    Good on chicken or pork. Not recommend for fish or seafood, as the long marinating time will "cook" the fish and make it tough. Because of the sugar and honey in this, it will burn easily if not watched on the grill (thanks for that info, diner :) ). If you can't find rice wine, use sherry, but not rice vinegar.

    Recipe #503302

    4 Reviews |  By Mikekey

    A spicy mix that goes well over hot, cooked Jasmine rice.

    Recipe #503300

    Noodles with fried egg. Cooked chicken, shrimp or beef can be added if desired. You want the flat, wide rice noodle sticks, which Food.com doesn't recognize as an ingredient.

    Recipe #503281

    Serve this cold as a condiment for fish or chicken. Cook time is refrigeration time.

    Recipe #503272

    Another version of Deep-fried Tofu. The peanut oil is for frying so the nutritional info is off, since it figures in the whole amount used.

    Recipe #503271

    A vegetarian appetizer with a Thai flavor. The peanut oil is for frying so the nutritional info is off, since it figures in the whole amount used.

    Recipe #503266

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