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    206 Recipes

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    I love sweet and spicy together and this salsa gives you both. Serve with your favorite chips or as a topping for grilled chicken, fish or pork.

    Recipe #484381

    Tinto de Verano is a refreshing drink similar to Sangria. However, there are fewer ingredients in this wine based mixed drink making it much easier and quicker to put together. Tinto de Verano translates to red wine of summer. In some regions of Spain it is common for locals to drink Tinto de Verano while tourists drink sangria.

    Recipe #483789

    I found this on a site wtith "authentic Spanish recipes", I haven't tried it yet but the fritters sound delicious. The original recipe call for deep frying in olive oil; I find vegetable, canola or peanut oil to be better choices. The prep/cooking time is a guesstimate and doesn't include chilling time. Serve with a favorite Spainish dipping sauce and lemon or lime.

    Recipe #483765

    This is a simple way to make a fresh and elegant dessert, it's been a family favorite for years. You can make the crust and pudding ahead of time and put it all together before dinner to give it some time to meld. Use whatever softer type of fresh fruit is in season - our favorites are raspberries, blueberries, halved strawberries, sliced banana, kiwi, peaches, or plums. I usually use 3 or 4 types and make bands of each type; peel the peaches, bananas and kiwis before using.

    Recipe #483635

    A simple and delicious custard sauce to serve over cake, fresh fruit, pie or anything else that could use some dressing up! Note - the cooking time does not include 30 minutes to steep the vanilla bean in the custard or cooling time.

    Recipe #483272

    This a French peasant dish; a rich and indulgent treat that is comforting and delicious.

    Recipe #483271

    This is an Ina Garten recipe - don't be intimidated by the steps, it's really quite simple.

    Recipe #483264

    This cocktail was named for the French 75-millimeter howitzer cannon

    Recipe #483261

    Breakfast in a glass, NOT!

    Recipe #483259

    Ooh,la,la! Perfect for a cocktail party or lounging on the deck.

    Recipe #483258

    Serve this over ice cream or pound cake for dessert or with meatballs or crab cakes for an appetizer.

    Recipe #457251

    Dovi is a Peanut Butter Stew stemming from African traditions. Posted for ZWT 7. Cooking time will vary depending on the size of your chicken.

    Recipe #457228

    The mixture known as Nit'ir qibe, is kept handy in most Ethiopian kitchens to add flavor to meat and vegetable stews. In fact, virtually no meal in Ethiopia is made without nit'ir qibe, which gives the cooking its signature flavors.

    Recipe #457226

    I just got a new pasta roller/cutter set for my KA and I haven't tried this yet, but it looks good. Prep time doesn't include time for the pasta to rest.

    Recipe #457221

    posted for ZWT A simple dessert popular in Honduras and other Latin American countries. The baking time is a guess as I haven't made this yet.

    Recipe #457219

    This is a dense European style bread that is commonly eaten for breakfast in Ethiopia. The dough is very sticky until you knead it for the 2nd time right before shaping. Bake in a loaf pan or free form on a baking sheet.

    Recipe #457218

    Amarula is a sweet cream liqueur manufactured in South Africa and has the taste of slightly fruity caramel. Submitted for ZWT

    Recipe #457151

    I was first inspired by my brother putting basic garlic bread in foil on the grill - I got a bit carried away in going beyond basic - and decided the foil just gets in the way! This has become a favorite of family and friends and I make it all summer long. When the weather turns cold you can cook it under the broiler. This recipe is very flexible, adapt the seasonings and add-ins to your family's preferences. Don't use the rustic artisan breads for this - head to the grocery and buy the inexpensive store bakery loaves.

    Recipe #457007

    This is a classic Italian cocktail often served at the end of the meal

    Recipe #456999

    First created by Gaspare Campari in the mid 1800s, this mixture of sweet vermouth, bitter liqueur and club soda became known by its current name because of its popularity among American visitors to Milan in the early 1900s.

    Recipe #456997

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