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    47 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A taste of Caribbean courtesy of Aisha. Posted for ZWT5. Check my recipes for the Jerked honey rum glaze.

    Recipe #374161

    2 Reviews |  By Pneuma

    A taste of Caribbean courtesy of my friend, Aisha. Very easy! Check my recipes for the Jerked honey rum glaze.

    Recipe #374122

    3 Reviews |  By Pneuma

    Easy tasty Caribbean glaze for meat. What's better than that? :) posted for ZWT5

    Recipe #374120

    2 Reviews |  By Pneuma

    great and tasty rub for grilling. from Aisha. Posted for ZWT5.

    Recipe #374044

    8 Reviews |  By Pneuma

    have a taste of the Caribbean's Jamaican seasoning. Courtesy of Aisha. For ZWT5. Suggestion: Rub onto pork chops up to 4 hours in advance before grilling and chicken wings up to 8 hours in advance.

    Recipe #374040

    7 Reviews |  By Pneuma

    For cajun recipes, general or blackening seasoning. This would also be great as make ahead or gifts in a jar. Serving size was done using 1/2-1 tsp measurement but will depend on how much a dish calls for.

    Recipe #374037

    1 Reviews |  By Pneuma

    if you want the heat, go for it!

    Recipe #373873

    5 Reviews |  By Pneuma

    This is a traditional soup of Provence. Don't omit the pistou as this gives this dish a wonderful scent and color. Preparation time depends if using fresh or dried. If dried beans, soak overnight. An extra 30 min boiling time as stated in the procedure would be needed. Posted for ZWT5.

    Recipe #373856

    1 Reviews |  By Pneuma

    adapted from The Mediterranean Collection. posted for ZWT.

    Recipe #373527

    2 Reviews |  By Pneuma

    from an AUS website. Serving and yield's a guess depending on the size of biscuits.

    Recipe #371214

    1 Reviews |  By Pneuma

    a Kraft Vegemite recipe

    Recipe #371210

    2 Reviews |  By Pneuma

    An Australian recipe winner from Paul Greene NSW.

    Recipe #371184

    a Mexican paste used in cooking and coloring some traditional Mexican dishes. Serving size depends on how much would be needed for the dish/es you plan to make.

    Recipe #371178

    6 Reviews |  By Pneuma

    These are from the delicious TexMex cuisine that are like fried burritos. Posted for ZWT.

    Recipe #371169

    6 Reviews |  By Pneuma

    for Mexican food lovers. Preparing this one day ahead brings out more the flavors. From Chicago Cooks' Mary Wilkinson.

    Recipe #371157

    1 Reviews |  By Pneuma

    A Spanish recipe served in tapas bars .From The Mediterranean Collection.

    Recipe #371149

    2 Reviews |  By Pneuma

    this sweet version of the French egg bread is served in Spain for breakfast.

    Recipe #371127

    Gazpacho is a classic cold tomato and vegetable soup of Spain, with different variations depending on their towns. This is thickened with almonds although it can be substituted with dried breadcrumbs. Reserve some of the diced vegetables to garnish. From the Mediterranean Collection. note: cooking time here is actually refrigeration time.

    Recipe #371125

    1 Reviews |  By Pneuma

    traditional Spanish way of making this sauce uses dried spanish chili or nyora, but is hard to obtain outside Spain so Mexican chili is simply substituted for those who want to try it.From The Mediterranean Collection.

    Recipe #371124

    2 Reviews |  By Pneuma

    An authentic tortilla of Spain and often served in tapas bars. Our traditional breakfast since I was a kid served with rice, bread and chorizos although served also as a light dinner.

    Recipe #371121

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