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    102 Recipes

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    I love this over fajitas, or just by itself with chips. You can make this in a food processor, but I just use my hand blender. Serving size is an estimate.

    Recipe #165442

    Posted for Zaar World Tour 2006. This comes from The African Cookbook by Bea Sandler.

    Recipe #174795

    Here's a tropical twist on traditional smores, and it's slightly healthier.

    Recipe #162957

    This is easy, quick, and delicious! The fresh rosemary and garlic make the beans taste heavenly. To make this even quicker, just cook it in the microwave.

    Recipe #162882

    Wonderful smell and flavor. Nice for a hot day. I clipped this from the paper several years ago.

    Recipe #162875

    Vegetarian frozen dessert recipe using tofu, strawberries, and bananas. Time does not include freezing.

    Recipe #175836

    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

    I slice the cabbage, carrots, and onion in my food processor, or you can just use a knife. Once that's done, the rest takes just minutes.

    Recipe #165448

    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

    Posting this for Zaar World Tour. From The African Cookbook by Bea Sandler. Haven't tried this yet, but it sounded interesting. Prep time is approximate...just however long it takes to get the ice cream soft enough to work with. Please note, this will need additional time to refreeze, so plan accordingly.

    Recipe #174798

    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

    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

    Hosting a luau? This punch is great! We made this recipe a few years ago for a Luau we hosted for our class at the end of our Hawaii unit. Since there were kids, we left out the rum. I used frozen concentrate for the juices, mixed them together the day before and refrigerated it overnight, then added the ginger ale just before serving.

    Recipe #162897

    These traditional candies, a Cape Malay favorite, are made from coconut and are typically colored bright green or pink. Because they are soft and sticky, they are served in little paper containers, although this recipe uses small cupcake liners. Posted for Zaar World Tour 2006 as an African dessert recipe. Cooking time is approximate, and doesn't include time needed for the candy to set.

    Recipe #174803

    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

    This is one of our favorite salads. It is really simple and goes great with almost any Tex-Mex dish. I love the color, too!

    Recipe #165604

    Malt vinegar infused with ginger, cinnamon, allspice, peppercorns, mustard seeds, and cloves. This will need to sit for 2 weeks before using. Finished product can be stored for up to 6 months in a cool, dark place.

    Recipe #175800

    Great flavor and crunchy texture! Time is approximate and doesn't include cooling and setting times.

    Recipe #197130

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

    Recipe #175798

    A tasty twist on an old favorite. From

    Recipe #162226

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