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    668 Recipes

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    I love to grill, and even more, I love when the entire meal can be made outside! This is one of those meals.....of course, some rice or bread on the side would be nice, but you can make a full meal out of this. Feel free to switch out the veggies. I like to add onions, especially when the great Vidalias are in season. Prep and cook time does not include the 2 hour marinating time.

    Recipe #424932

    The warm side dish delivers strong feta and olive flavors while red pepper flakes add a little spice. Sometimes I add some diced red bell pepper to add color, but I really prefer it without the red bell pepper. The original idea for this recipe came from a recipe on AllRecipes, but I've added some things and made others optional.

    Recipe #423631

    This drink is from the Jati Bar in Bali. From "Around the World in 80 Bars"

    Recipe #423603

    This is the signature Sea Breeze from the Naiboli Bar at the Banyan Tree in the Maldives. They only use fresh squeezed pink grapefruit juice in their Sea Breeze.

    Recipe #423600

    This recipe is from India's Solypse Cafe in Goa. They serve a lot of fresh fruit cocktails, the perfect antidote to the intense humidity of Goa. From "Around the World in 80 Bars".

    Recipe #423598

    This is a drink from the Laila Bar in Istanbul. From "Around the World in 80 Bars".

    Recipe #423593

    "The most cherished of all the vegetables in Germany is asparagus. Although the green variety is enjoyed in many dishes, the most prized is white asparagus. Either variety works well in this Asparagus Cream Soup" from Classic International Recipes. The serving amount is for 6 side dish or appetizer servings, not for a meal. I'd say it is 2 or 3 servings if used as a main dish soup.

    Recipe #423586

    This is a classic dish from Holland. DD has been working in Europe and she had this and thought I'd like it.

    Recipe #423580

    This recipe originates from Iran. I found it in Classic International Recipes. I found I really liked the taste, but I think I would leave out the lime juice next time...just my personal preference.

    Recipe #423468

    This is a dish that originated in Jordan, and comes from Classic International Recipes. It is traditionally made with lamb, but I used boneless chicken thighs.

    Recipe #423448

    My Classic International Recipes Cookbook states: "Scandinavians consume Berry Soup as fast as the berries ripen. Some people eat this delightful soup with sour cream as an appetizer; others top it with whipped cream to make a dessert."

    Recipe #423423

    I got this from a Better Homes and Gardens Classic International Recipe Cookbook from 1982. This makes a delicious, hearty stew. Personally, I've never eaten lamb, and its not readily available where I live. So I substituted veal when I made it.

    Recipe #423411

    I found this on the Food Network's website under Scandinavian recipes. Looking at the dill and allspice in the dumplings sounds Scandinavian. :)

    Recipe #423407

    This recipe came from "Classic International Recipes". It states that it derives from Switzerland, although it is enjoyed throughout Western Europe. Typically this is served with Fried Potato Cake or Mashed Potatoes. This calls for veal round steak, but I can usually only find the more expensive veal scallopine here.

    Recipe #423129

    This is a recipe from a cookbook called "Classic International Recipes". It is supposed to be one of the national dishes of Switzerland and is often served daily. It is often served with "Veal with Cream Sauce". The only thing I changed was to add some garlic (as usual). Please note: This is supposed to make one big cake, that is then quartered to serve 4. Chilling time is not included in the cooking time....I cook the potatoes in the morning, and prepare the cake in the evening.

    Recipe #423128

    The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!

    Recipe #421196

    This herb-butter is delicious on steamed corn. The recipe calls for fresh corn on the cob, but I don't see why you couldn't use frozen! Prep time does not include the time to get the butter soft!

    Recipe #421195

    This is a recipe for when you are in a hurry...lots of convenience products, and very little prep work required. It still produces a very edible soup! Not gourmet....just something for when you are in a hurry!

    Recipe #421194

    I like this lentil soup because it includes a couple of veggies too. The red lentils are specified in the recipe because they are smaller, rounder, and they do not have the seed coat of brown lentils. However, you can substitute brown lentils if necessary. I just love the spices in this! This is a long list of ingredients, but it involves very little effort. You should be able to have it on the table in an hour or so.

    Recipe #420718

    This is another of my grandmother's recipes. Back when she made this, times were tough, and so she just used bacon drippings that she saved from the morning's breakfast. But now, if you'd like, you can add 4 slices of bacon or so instead of the drippings. I posted the recipe exactly as she made it.

    Recipe #420619

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