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    905 Recipes

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    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 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

    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

    No stove? No problem, this ceviche "cooks" in a citrus marinade for 15 minutes. It can be served as a nice light dinner on a summer day, or serve it as an appetizer with chips. You can substitute whichever fish seems fresh that day. You might also adjust the amount of tomatoes, cucumbers, onion, and cilantro. I like it with the hot suace and clam-tomato juice, but feel free to omit them for a more traditional ceviche. From Marcella Vallodolid's Fresh Mexico.

    Recipe #421543

    Great for sandwiches or dipping. From Williams Sonoma, this recipe includes variations for herb, olive and sun-dried tomato, and cheese focaccia.

    Recipe #419785

    Tastes like something you would get from a taqueria and it makes great leftovers. It would be great for a party because you can make it ahead and it just tastes better. I doubled the amount of pork and used this for burritos. From Lourdes Castro's Simply Mexican. (I love this Book!)

    Recipe #419778

    This makes a nice side for traditional Mexican dishes. It is much different than the usual nopales salad because it takes on the flavor of the avocado. I even ate this for breakfast with a tostada shell! You can prepare the nopales ahead but don't make the dressing too far in advanced because it may discolor. I also kept it healthier by leaving out the chicharron. From Fresh Mexico by By Marcella Valladolid.

    Recipe #419105

    You know how food usually tastes better when someone else makes it? After taking my first bite of this, I could swear someone else made it. It’s that good. Succulent pork chops with tons of flavor. From Simply Mexican by Lourdes Castro. She suggests serving it with a Fresh Tomatillo Sauce which I will post separately.

    Recipe #417345

    Are you tempted by creamy, smooth, sweet, buttery and crunchy? Apparently I am too, as I ate this 5 days in a row including for breakfast. It has an unusual crust which I love, but you could easily substitute the Maria's crackers for graham crackers. You could also substitute defrosted frozen and drained strawberries for the fresh. This one sure is a crowd pleaser, that is if you can bring yourself to share. From Marcela Valladolid's show Mexican Made Easy.

    Recipe #413826

    Looking for a quick and delicious recipe that will get you out of the kitchen in a matter of minutes and will make your family think you are a rock star? Give this crispy chicken a try. You can double the dipping sauce or not make it at all depending on your family's tastes.

    Recipe #413694

    This salad is crazy good! It is my new favorite salad and tastes like something you would order from a fancy Mexican Restaurant. A combination of contrasting textures, colors, and flavors make up this unusual salad. From Sunset Magazine.

    Recipe #409024

    Better than take-out, your family won't believe that you made it. It comes together really quickly although you should let the meat marinate for at least an hour. You can serve it over steamed white rice. From Williams Sonoma.

    Recipe #383187

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