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    102 Recipes

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

    I developed this recipe because I wanted something a little different from the usual pineapple mango salsas out there. It's sweetness complements the spiciness of another dish very well....for example, It went really well with our ZWT3 team's jerk recipe! The jerk recipe is Recipe #234216, if you want to check that out. But, I think this salsa is also good by itself. Cooking time does not include time to let the salsa sit and absorb the flavors.

    Recipe #307374

    Using the coconut sorbet instead of the traditional coconut cream decreases the fat to just 1g per serving. Don't let the 4 hours scare you away. It's just the time spent freezing the pineapple juice in an ice cube tray. Make the cubes ahead of time and you can enjoy this in minutes.

    Recipe #237481

    Dedicated to my fellow ginger addicts. The time on this is a little up in the air, really. Depends on how much time you want to spend taking out your frustrations on those poor limes.

    Recipe #237478

    From VT July/Aug 2007 The four hours of cooking time is the time spent freezing the pomegranate juice until it's solid. There is no cooking involved. The 10 minute prep time is relative...depends on how much tequila you sip on the way to the blender....

    Recipe #237475

    These are adorable and make a cute centerpiece for an Easter table. Instead of baking the cupcakes in paper liners, these are baked in the waffle bowls used for ice cream. The cupcakes can be stored for up to 1 day at room temperature. After a day, the cupcakes will begin to pull away from the sides of the waffle bowls. Times are approximate. Cooking time includes allowing the cakes to cool for 30 minutes before frosting.

    Recipe #220865

    I made these for Thanksgiving 2005 dinner, and they were absolutely super and impressive-looking. The gravy was a bit of work, but well worth the effort. I made the cornucopias a couple days ahead to save time and oven space. Prep and cooking times are approximate. The cornucopias will take about 30-45 minutes to make and wrap the foil cones and then another 30 to bake them. The gravy will take about 10 minutes of prep and about 1 1/2 hours of cooking. The veggies will take about 15 minutes of prep and about 30 minutes to cook. From VT Nov/Dec 2005.

    Recipe #197191

    It is so easy to transform plain old sugar cubes into something beautiful. These look so pretty on the table for a tea or other special occasion. Even the kids can help! Time is approximate - depends on how elaborate you want to make these.

    Recipe #197125

    Recipe #196401

    I make this often - the kids love it! Goes great with a salad.

    Recipe #179807

    These are heavenly. The best brownies I've ever had! Moist, chocolatey, and just great!! This comes from La Duni Latin Kitchen in Dallas' Highland Park area. The original recipe calls for an 8x8 Wilton pan, but when I made them I used both a 9x13 and an 8x8 pan (mine aren't Wilton pans, so maybe that was my problem). My neighbor tried these in one 8x8 pan, and the batter was still goopy after an hour and a half...so I'm recommending two pans, which is what worked for me when I made them...let me know if you have different results.

    Recipe #178365

    You can substitute another fruit for the apples, such as cherries, pears, or apricots. Posted for ZWT 2006.

    Recipe #175891

    Great dessert cake made with Cointreau. Serve with fruit and cream, if desired.

    Recipe #175845

    This is very fancy-looking served in wine glasses. Champagne-based gelatin dessert with strawberries and blueberries. Posted for ZWT 2006. Time does not include allowing the gelatin to refrigerate until set.

    Recipe #175829

    Colorful salad, that's easy to make and yummy! Posted for ZWT 2006.

    Recipe #175808

    Recipe #175804

    A very quick and pretty dish - the colors of the Italian flag. Can be made with either very fresh mozzarella or bocconcini (fresh mini mozzarellas). My mom used to make this all the time. I don't personally use the salt, but I do like lots of freshly ground pepper on mine. I also like this with oregano. Feel free to experiment! Posted for ZWT 2006.

    Recipe #175801

    Parmesan flavored oil. This will keep for up to 6 months, stored in a cool, dark place.

    Recipe #175798

    An oil fused with garam masala, coriander, cardamom, fennel, allspice, curry and chili. Cooking time includes allowing the oil to sit for 3 days in a cool, dark place before using. Can be stored for up to 3 months.

    Recipe #175797

    Rice-based dish with cashews, spinach, and seasonings.

    Recipe #175767

    This can be kept in the fridge for 1 day without the coconut milk. Add in the coconut milk when you reheat the soup. The soup will become very thick as it stands. Thin with stock or water if necessary.

    Recipe #175766

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