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    327 Recipes

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    Everybody I've ever made these for have loved them. I've made them with marshmellows before too... but that didn't really work out too well hehehe. In the picture the lighter biscottis don't have the cocoa powder in them and the darker ones do. (I like them without cocoa better but that's just me.)

    Recipe #220237

    Another Ani Phyo recipe from her blog for all the raw foodies out there!

    Recipe #363030

    This has a Peruvian twist on it (the limes) that you could always leave out. Vegetable oils are usually made out of rapeseed (canola) or cottonseed oil - both which are actually industrial oils and not fit for human consumption, or soybean oil which damages the thyroid. Try Spectrum's high oleic, expellar pressed Safflower oil in this mayonnaise - don't use the partially hydrogenated stuff.

    Recipe #367795

    Standing up from my chair, I nervously said, "Hi. I'm Bella and I'm addicted to Pico De Gallo." I had outed my addiction. --------------------------------------------------------------------------- I AM A PICO DE GALLO JUNKIE! --------------------------------------------------------------------------- From homesicktexan.blogspot.com

    Recipe #371896

    From homesicktexan.blogspot.com

    Recipe #371900

    If I drank, I would FOR SURE try this. It looks yummy! From drinkalizer.com The ratio for this drink is 2:1:1

    Recipe #240397

    Pineapple and coconut virgin cocktail. I found it online and I've made this for breakfast before.

    Recipe #219479

    Found this on a lady named Adriana's blog. She adapted the recipe from Tess Mallos' The Complete Middle East Cookbook. Raw milk has been drank by people for thousands of years without problems. It's delicious.

    Recipe #331323

    Got this from a lady named Adriana's blog. These looked so yummy I had to copy down the recipe.

    Recipe #331274

    I'm a little obsessed with the possibility of moving to Ecuador. This is a recipe using the tree tomato which looks like a roma tomato, but pointier. From: http://laylita.com/recipes/2008/03/10/tree-tomato-aji/

    Recipe #367429

    "This is one very chic chilled soup, having almonds as a main ingredient, and being served with fruit floating inside." From Lobstersquad.blogspot.com Posted for ZWT 5.

    Recipe #371621

    Recipe #240399

    From the September 4, 2009 edition of Athens Plus Magazine. This pudding looks more like a cake, sort of like bread pudding, which doesn't look anything like an American pudding dessert.

    Recipe #397096

    From "The Olive Branch" June 2008 Issue. (By Mr. Greek restaurants) "Recipe courtesy of Maria Georgopoulos"

    Recipe #315058

    From The World of Greece: Odyssey Magazine, Nov-Dec.2008 edition. "Stewed pears are a popular home-made dessert, especially with Greek children, but are slowly finding their way on the menus of Greek restaurants serving contemporary cuisine. This recipe is best made with apidia, the larger pears with the slighty pink skin."

    Recipe #344820

    From "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet." "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they’ve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." Spoon sweet can be eaten by itself or spooned over yogurt or ice cream. Yield is a guess.

    Recipe #314821

    Apple flavored virgin martini that I found online. I LOVE apples but the neon green apple syrup from the store tastes too sweet and fake to me!

    Recipe #219631

    From the April 2, 2009 edition of Athens' Plus Magazine. The salad will keep in the refrigerator for 2-3 hours if you cover it with plastic wrap.

    Recipe #366234

    http://freshtopia.net/vlog/?p=137 (Click here to watch it made.) Young coconuts aren't easy to open - my fiances opens are with a steak knife stabbed into the husk and shell all the way around - it takes him about 10 minutes to open it because we don't have a nice machete to open it.

    Recipe #366671

    By Scott Weaver, Executive Chef, Elephants Delicatessen

    Recipe #371957

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