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    199 Recipes

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    This is very good. I served it with chicken picatta and roasted asparagus. Great dinner! This recipe comes from Mark Bittman.

    Recipe #260856

    Another great recipe from Mark Bittman. If you want to add a little heat, use ground cayenne. You can also add diced boneless chicken during the last 10 minutes of cooking. You can used canned drained tomatoes in place of fresh.

    Recipe #260842

    These sound so good! From BH&G.

    Recipe #255749

    This soup is great. From BH&G.

    Recipe #255684

    This is from Cooking Light. I love it but if you do not like Sambuca (licorice flavor liqueur) then just omit it. Did not include the time it takes to freeze. Enjoy!!!

    Recipe #237898

    This is great with grilled tri-tip. From Cooking Light magazine.

    Recipe #237897

    This is great for the summertime! Tangy and sweet! From a recipe book called Sangria. The recipe calls for Lemoncello for the liqueur but Zaar does not recognize it.

    Recipe #229686

    Pinot Grigio is an excellent choice of wine for this recipe. Use Prosecco (an Italian sparkling wine) instead of club soda. This recipe calls for Lemoncello for the lemon liqueur. From a recipe book called Sangria.

    Recipe #229520

    This is served in southern Spain. Zurra is a sangria usually made with peaches or nectarines. A good Bordeaux is an excellent choice for this recipe. From the recipe book Sangria.

    Recipe #229507

    This seasoning is excellent for fish, vegetables, anything! It is not as strong as a rub or marinade. From Jerk from Jamaica.

    Recipe #229443

    This is from Jerk From Jamaica. This is what they say.. Remember the formula for a perfect rum punch: 1 portion of sour, 2 portions of sweet, 3 portions of strong, 4 portions of weak. This looks beautiful served in a punch bowl with a pretty ice ring layered with orange slices and cherry halves.

    Recipe #229442

    Great drink when it is hot outside! From the cookbook Jerk From Jamaica.

    Recipe #229441

    This is from a cookbook called Jerk From Jamaica. Posted for ZWT 3.

    Recipe #229438

    I am posting this for ZWT 3. Store the leftovers in the refrigerator in a tightly closed jar for up to 1 month. From Jerk from Jamaca

    Recipe #229423

    This Spanish tapas is a great summer accompaniment to a sparkling sangria. From a recipe book called Sangria.

    Recipe #229411

    From Gourmet Magazine. This is a nice twist on regular potato salad. Cook time also includes time to cool the potatoes.

    Recipe #228975

    This is from Gourmet magazine. Serve warm or at room temperature. Cooking time reflects time to let potatoes cool.

    Recipe #228974

    This recipe is from Mark Bittman. The cooking time does not include time to marinate.

    Recipe #217570

    This technique works great. From Mark Bittman's How To Cook Everything.

    Recipe #214396

    This sweet-tart Japanese style dressing is from the Flying Fish Restaurant in beautiful Carmel-by-the-Sea, CA. This dressing can also be used as a marinade for chicken, pork and beef.

    Recipe #213883

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