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    You are in: Home / cookinrooky's Public Recipes
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    10 Recipes

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    This is a delicious and very moist cookie with an ingredient that you would not expect!! This is a special one for ZWT '06!

    Recipe #170001

    This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces.It's a bit of work but looks well worth the effort. This is a special one for ZWT '06!!

    Recipe #169984

    An easy strawberry dessert recipe from Quebec for strawberry squares with cream.

    Recipe #169743

    This is an African (Mozambique) curry that can be done with chicken, shrimp, or crab. Goes well with tomato chutney and onion hot sauce. For shrimp or crab, use 1 pound."

    Recipe #169669

    This Australian delight is made with ANZAC cookie crust!! This pie is quick and easy!

    Recipe #169603

    These English style chips will fill your belly with great taste but won't make the scale budge!

    Recipe #169596

    Similar to a Monte Cristo, a croque monsieur is a French-style grilled ham and cheese sandwich that is dipped in egg batter and then cooked in a skillet. This version is more like stuffed French Toast than a sandwich. Keep the finished ones warm in a 200 degree oven while you're cooking the others. This recipe comes from The Best of Cooking Light.

    Recipe #169418

    This Greek inspired dish has been altered to be kind to your waist line! Another option for preparing this dish is to cook in individual gratin dishes. I haven't tried it but can't wait to. This comes from a Weight Watchers cookbook!

    Recipe #169414

    This Mexican-style fruit drink is typically made with water and a blend of different whole fruits. Here, the water has been skipped for an all-fruit version that is a perfect thirst quencher for a hot summer day. In order to get the amount of watermelon needed for this recipe, you need to purchase about a 3-pound watermelon. I have not tried this recipe, but it looks so refreshing for summer!! I love watermelon!

    Recipe #169410

    I discovered this recipe one Sunday afternoon in the WW magazine when I was looking to find a different way to prepare chicken. This recipe is very easy and very tasty. I served it with rice and green beans. The chicken can be cooked immediately after using the rub, but for a more intense flavor, marinate for a couple of hours in the fridge or overnight.This chicken has a sweet and spicy flavor and can be served with a squeeze of fresh lime.

    Recipe #136429

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