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    905 Recipes

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

    I pass by the Buttercup Bar and Grill every time I go to visit my Mom and Dad. I've never eaten there, but after watching Debbie Shahvar make this on a local tv station today, I'll be sure to stop by the next time I'm in the area. Meanwhile I'm posting this because I don't want to lose it. Make sure to allow pie to chill for several hours.

    Recipe #433642

    I am posting this recipe in honor of one of my favorite Uncles, Edward. I snuck some leftovers from out of the fridge while on a family vacation. I must have almost wore out the hinges on the refrigerator with the amount of times I opened and shut the fridge door taking spoonfuls of the flaky crust and tender beef. I went years and years without ever having another bite of anything quite like it. My Uncle Ed is still one of my favorites and so is his beef wellington. I'm hoping this one will do in a pinch. From Claire Robinson

    Recipe #429513

    Growing up my mom was "forced" to always eat brown bread. I guess I'll be making this for my grandmother soon! Posting for ZWT 6 from Sunset Magazine.

    Recipe #428735

    These are nice for entertaining because they can be frozen up to a month ahead and then popped into the oven. From Fine Cooking posted for ZWT 6 Greece.

    Recipe #428716

    Serve this with warmed pita bread, sliced into wedges. Representing NA*ME for ZWT 6. From Fine Cooking

    Recipe #428707

    I love Baklava and this take on the traditional gets a bit of tang from the citrus. This should be kept at room temerature. Tip: Use California apricots for a tart, pronounced apricot flavor or Turkish apricots for a sweeter, mellow flavor. From Fine Cooking

    Recipe #428704

    This carrot salad is representing the Middle East for ZWT 6. Orange flower water is distilled from bitter orange blossoms and is used to flavor drinks, salads, and desserts. Chef Evie Lieb adapted the recipe from The New Book of Middle Eastern Food.

    Recipe #428700

    This recipe is representing Greece for ZWT 6. Keftedes (meatballs) are a favorite treat all over Greece whether they are made of ground meat, chickpeas, fish roe or vegetables. The vegetable ones made with Santorini tomatoes are especially good. From Bon Appetit Tastes of the World.

    Recipe #428683

    Serve this with pita bread and raw vegetables for a snack or hors d'oeuvre for a dinner party. This dip represents the Middle East for ZWT 6. From Bon Appetit Tastes of the World.

    Recipe #428682

    Thin, chewy and fragrant with spice and citrus representing Morocco for ZWT 6. From Bon Appetit Tastes of the World. Please allow 1 hour for dough to rise.

    Recipe #428681

    This salad has a fresh taste from the mint, parsley and lemon which contrasts with the crunchy pine nuts. You can make this in advance by tossing in the tomatoes, pine nuts, and herbs right before serving. From Everyday Greens: Home Cooking from Greens, the celebrated Vegetarian restraunt.

    Recipe #428680

    From Weir Cooking in the City by Joanne Weir. This dish was one of her favorites during an afternoon of Turkish meze. This can be made a day in advance making it perfect for entertaining. (Make sure to refrigerate it and then bring to room temperature before serving.)

    Recipe #428674

    Gourmet March 2009 Posting this for ZWT 6 Greece.

    Recipe #428331

    Never boring and somewhat unruly, these shrimp are fun to share. So slap an apron on the cabana boy and have him come join you in the kitchen.

    Recipe #428328

    I'm posting this for ZWT 6 Germany and hope to make it soon! From Guy Fieri.

    Recipe #425706

    I'm posting this for the Zaar World Tour 6 Germany. It is from the show What Would Brian Boitano Make? Don't be put off by the amount of ingredients, it comes together rather quickly.

    Recipe #425702

    This recipe is from Allrecipes and after such great reviews there, I can't wait to try it. I'm posting it here for the Zaar World Tour 6.

    Recipe #425630

    Mr. Picky Eater claimed this to be the best sandwich he has had in the US. This is one good sandwich! You can adjust the heat to your taste by cutting back on the chipotles, or adding extra like I did. The recipe makes extra sauce so you may want to cut it in half, freeze some for later or leave it thick and serve some with chips. I'd also suggest adding extra avocado, cause it tastes so good. From Ingrid Hoffman.

    Recipe #421577

    Crunchy, and nicely seasoned I made this with items I already had on hand. Packing it up for my lunch tomorrow and I can hardly wait to get to work so I can unpack this delight! From Ingrid Hoffman.

    Recipe #421574

    This got a great rating by Mr. Picky Eater so I'm posting it here. I used some defrosted shredded zucchini from last years garden that worked perfectly. From Heritage Park Inn of San Diego.

    Recipe #421545

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