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    You are in: Home / Amayzng30's Public Recipes
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    15 Recipes

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    This is a stunning presentation for adventurous dining. Completely vegetarian and a North-African style dish that is bursting with flavors. Posted for ZWT3 and adapted from Parragon Press.

    Recipe #233492

    From Southern France, Calvados is an apple brandy, known for restorative properties. Here it forms a sauce for succulent venison tenderloin.

    Recipe #233384

    Lime juice adds a zippy flavor to traditional chicken casserole.

    Recipe #233379

    I posted this for the ZWT3. I have yet to make it, but it sounds like a flavorful twist to traditional grilled chicken. The Languedoc region of France features a number of Meditteranean ingredients.

    Recipe #233376

    This actually comes from Southern France and it is highly influenced by the Liguria region of Italy. In fact, it is difficult to say which region is home to this recipe. Posted for ZWT3.

    Recipe #233224

    From Paragon Press, this seems to be a different process for making chicken. Hope to try soon.

    Recipe #233222

    A recipe from Parma that has been often named Eggplant Parmesan.

    Recipe #230885

    From Dr. Kelly Brownell as published in Cooking Light.

    Recipe #230626

    This "casserole" is simple, rustic food, and it is great. Easy to make and you will get rave reviews. Yet another adaptation from Parragon press.

    Recipe #230258

    This is a clear, light soup that has elements of Spanish flavor, mixed with a touch of Asia. It is wonderful for a starter or perfect for a light lunch. It is my adaptation of a Paragon Press recipe.

    Recipe #229762

    A fast, fun way to add a touch of the Meditteranean to everyday dinners. Just a few handy ingredients, presented with a twist can make life more interesting. It's almost a Greek salad without the salad.

    Recipe #229627

    This is a creation made up for the Jan 2006 2+5 Challenge. Not sure what the result will be honestly...

    Recipe #150827

    Originally made this for onion rings, but it goes great with anything--fried, fish sticks, even grilled meats, shrimp, etc. The ingredients seems a little off, but combined it is excellent--slightly sweet and pretty spicy.

    Recipe #150818

    The ultimate south of the border brunch dish. Mildly spicy and simple to prepare. Serving suggestions follow directions. This one is a must try for overnight company that like Mexican food.

    Recipe #150816

    This is an adaptation of a recipe from "30 Minute Meals". This is a mildly flavored chicken dish that isversatile and easy, simply stuff into taco shells, fold into burritos, or make chicken nachos--top tortilla chips with this chicken, some cheese, and favorite toppings and bake until cheese melts.

    Recipe #105598

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