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    164 Recipes

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    A light and refreshing version of iced tea that is served at all the local Greek and Lebanese restaurants. I was quite surprised to discover that this recipe actually originated in the New Orleans / Baton Rouge area. The pine nuts don't add anything to the flavor of the drink, so I usually leave them off. I buy my rose water from a local middle eastern grocery store - you can also find it at world market and whole foods, or online. You can adjust the amounts of sugar, rose water, and lemon juice to suit your tastes.

    Recipe #505380

    This coconut loaf is traditionally served as breakfast with Recipe #504721. It is a quick and easy bread, that goes well with tropical jams like guava, passion fruit, or mango. The recipe calls for fresh coconut, but frozen could easily be substituted. "To open a coconut, pierce the eyes with an ice pick, pour out the liquid. Break coconut open with a hammer and pry out meat then scrape off the brown skin. Chop or grate meat with your hand or in a processor." From recipeisland.com for ZWT9

    Recipe #504723

    A delicious sounding breakfast recipe. You can use canned or instant hollandaise if you prefer. From recipeisland by Gretchen Labrenz, for ZWT9.

    Recipe #504722

    Boljol is a spicy salsa like condiment commonly found in the Caribbean, and is said to mean "hot mouth." Served on fries, bakes, toast, rolls, or even crackers.

    Recipe #504721

    Just mangos with a little bit of sugar (if needed) and a tiny bit of lemon juice to prevent browning. You could easily use stevia or erythritol for a sugar free version. I like to unmold my popsicles, wrap in wax paper, and store in a freezer bag so I can use the molds to make another flavor without having to finish the whole batch.

    Recipe #504720

    A refreshing tropical treat. I like to unmold the popsicles, wrap them in wax paper, and store in a freezer bag so I can use my molds to make other flavors without having to consume the entire batch. Taken from dailycandy for ZWT9.

    Recipe #504719

    I received this recipe from a friend in Barbados. It reminds me of a corn pudding, or very soft cornbread.

    Recipe #504718

    I received this recipe from a friend in Barbados, after I asked to bring a few of her favorite recipes back home with me. The ingredients are meant to be weighed for the most consistent results.

    Recipe #504717

    I stayed with friend in Barbados in 2001, and this is her spaghetti sauce recipe. I thought the paprika and celery were interesting additions for a pasta sauce.

    Recipe #504716

    This sounds like an interesting breakfast. I think 1 egg would work instead of 2 yolks. From the Advocate (Baton Rouge newspaper) who say the recipe is by Patrick Ashton, of New Orleans.

    Recipe #503861

    I ran across this recipe doing a google translate search in Greek for the ZWT - and the title intrigued me. The recipe calls for "1 bag farina inflating itself" so I listed 1 cup of self rising flour - you may need more or less, I will update the recipe after I try it. The recipe is from http://greekcook.gr/syntages/i_tyropita_tis_tempelas

    Recipe #503768

    Recipe #503761

    Fluffy sweet spiral rolls with chocolate chips hidden inside. According to artisanbreadbaking.com "In place of mahlepi, you may use 1 tsp ground allspice, 1/2 tsp ground cinnamon and 1/2 tsp caraway seeds" (mahlepi is a Greek spice made from the seeds of the St Lucie cherry) and according to food subs.com you can substitute ouzo or sambuca for the masticha (an anise flavored Greek alcohol.) Recipe from cretatrapezomata.blogspot.com for ZWT9

    Recipe #503757

    Flavorful pork patties baked in banana leaves. I adapted the original Thai recipe into individual patties which cook faster and are easier to handle than the original large tube/loaf. I can't eat fish or soy sauce, so I just leave it out (which does take away a little flavor,) or sometimes substitute a splash of beef broth or wine instead. For ZWT9

    Recipe #503481

    Simple, airy pita bread. from Saveur magazine April 2006

    Recipe #503432

    Recipe #503430

    A simple bread salad. The recipe calls for stale bread, but I prefer to use fresh bread in recipes like this so there is no stale flavor. from greekcook.gr for ZWT9

    Recipe #503203

    A simple, refreshing dessert from Cambodia. The author notes that many people do not have an oven, and cook the custard in a steamer until it sets. From khmerkromrecipes.com

    Recipe #503202

    A spicy beef mixture baked on top of crusty french bread - like an open faced meatloaf sandwich. from khmerkromrecipes.com for ZWT9

    Recipe #503200

    Caramelized slow cooked pork with hard boiled eggs. Boiled eggs are surprisingly good stirred into savory sauces, as the whites absorb much of the flavor and add an interesting texture to the meal. This meal is traditionally enjoyed for the holidays. from khmerkromrecipes.com for ZWT9

    Recipe #503198

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