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    1,624 Recipes

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    8 Reviews |  By Annacia

    This is my original coffee drink for Team Hot Stuff, ZWT 9. May be enjoyed hot or iced. Time does not include chilling if serving cold.

    Recipe #505119

    1 Reviews |  By Annacia

    A recipe for the ZWT 9 Coffee Challenge.

    Recipe #505108

    1 Reviews |  By Annacia

    Why not add some sweet heat to your ice cream? It's so easy and yummy and really adds a wow factor to your ice cream.

    Recipe #505026

    Nigella says: "I don't think a cook's job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were incredibly hard work and yet involves not more than a bit of stirring. You must, though, serve a warm sauce with it - it's the crowning glory - and I've certainly given you options below. To be frank, you can choose different biscuits/cookies, different nuts and different nubbly bits generally to mix in with the ice cream and give crunch, texture and sudden shards of flavour. I find it hard to believe, however, that this could be in any way improved. Sorry, but that's just how it is". Cook time is freezing time.

    Recipe #505024

    For an easy post-barbecue treat. Your finished in just 10 mins and they are make ahead. Just take them from the freezer when wanted.

    Recipe #505014

    Quick and simple meal in a bowl. Great in the summer or anytime.

    Recipe #504572

    Harcha (or harsha) is a Moroccan pan-fried bread made from semolina flour. Although it looks a bit like an English muffin, it's more like cornbread in texture and taste. Recipes for harcha vary from family to family. This one's quite rich in that it uses all butter and milk – delicious, especially when hot from the griddle! Offer harcha for tea time or breakfast; they're best served warm with jam, cheese or syrup made from melted butter and honey.

    Recipe #504398

    This is Moroccan kefta (meatballs) and eggs at their best - with caramelized onions, saucy tomatoes and tangy olives. The idea to caramelize the onions came from a recipe in Kitty Morse's Cooking at the Kasbah. If short on time, skip the caramelizing and cook the onions and tomatoes just long enough to soften. Or, omit the kefta and increase the eggs to 8 or 9 for a fabulous meatless omelet. Cooking time is for preparation in a skillet. I used a non-stick skillet to cook the onions, tomatoes and kefta, and then transferred everything to a pre-heated tagine to cook the eggs and serve directly from the dish. Delicious!

    Recipe #504395

    1 Reviews |  By Annacia

    Think Greek, think sunshine in a bottle. This great little marinade will brighten your chicken, pork or seafood every time you use it. Makes about 1/2 a cup.

    Recipe #504226

    1 Reviews |  By Annacia

    Best served hot with tortilla chips.

    Recipe #504083

    2 Reviews |  By Annacia

    Down South comfort food at it's best! Posted for ZWT 9

    Recipe #503974

    1 Reviews |  By Annacia

    Cold rice works best in this recipe. If possible, make the rice a day ahead, and store it in the fridge. If you're in a hurry, follow Step 1 to cool it on a baking sheet.

    Recipe #503795

    2 Reviews |  By Annacia

    Beans and sausage, what could be more Cajun than this? It's hearty and yummy. According to a study of nearly ten thousand Americans, a diet containing at least 300 micrograms of the B vitamin folate (found in beans) reduces the risk of stroke and heart disease.

    Recipe #503657

    1 Reviews |  By Annacia

    Souvlaki (soo-vlah-kee) is the term used to describe “little skewers” of meat that are marinated in a wonderful red wine marinade and then grilled. Souvlakia are traditionally wrapped in pita bread and then topped with a variety of condiments - lettuce, tomato, onion, and of course, the famed tzatziki sauce. They are also quite delicious without the pita and trimmings. You will need to plan ahead and allow at least 2 – 3 hours for the meat to really absorb the flavors. This marinade recipe is for a pound of pork shoulder and will yield about 4 (9 inch) skewers. You can multiply it according to your group size.

    Recipe #503600

    This recipe, created by Rosemary Leicht of Bethel, Ohio, was named grand champion at the 2013 National Festival of Breads. While Rosemary calls for the dough to be made in a food processor, it's fine to make it by hand or in a stand mixer instead. This will make 4 lg cracker breads of 8 servings each. Total time to make is about 1.5 hrs.

    Recipe #503188

    Brown rice and beans provide the base of this tostado. A Tex-Mex salad makes the topper. Serve as an appetizer, side dish or light meal. I make this using leftovers. Next time your cooking brown rice (or any rice) cook a little extra and heat some leftover beans in the micro to top the rice. Add some grated cheese if you like.

    Recipe #503186

    1 Reviews |  By Annacia

    This is an easy boneless chicken recipe that calls for basic ingredients. It's easy to make for the family on a busy night. Serve with rice and a salad for an easy dinner. Prep time is just crushing the garlic! Feel free to add herbs or anything else that you would like.

    Recipe #503154

    1 Reviews |  By Annacia

    Source: Serving Louisiana: Favorite Recipes of Family and Friends of the LSU Ag Center

    Recipe #502832

    From Nola Cusine: "I don’t think there is anything quite as sinful as Praline Bacon. In fact, it is so sinful it could have only been created in New Orleans, and in fact it was, at Elizabeth’s Restaurant in 1998. The flavor marriage of pralines and good smoky bacon is so wrong that it just has to be right. Make this with breakfast, and you will absolutely blow your family and guests away with minimal effort!"

    Recipe #502824

    A delicious, and authentic, refreshing pie for the hot summer months. It can be served with whipped or ice cream if you wish. Mmmm! Found on Authentic Greek Food: Greek food as it's cooked in Greece. Very easy!

    Recipe #502809

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