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    152 Recipes

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    When I was in Hawaii, the hotel I stayed in always had a large dispenser of this water in the lobby, to help rehydrate the guests after they spent too much time on the beach. I found it to be much more refreshing than plain water, as the fruit adds a very subtle sweet taste. A great recipe if you're trying to get more water into your diet. This will not taste like fruit juice, it's meant to be a very lightly flavored water. If you don't have a large drink dispenser, try making 1/2 recipe in a sun tea jar.

    Recipe #457805

    Found on Allrecipes.com. This looked interesting to me because I've never cooked with either cassava root or plantain, but all of the other ingredients are things I like.

    Recipe #456749

    2 Reviews |  By IngridH

    A chimichurri recipe that is a bit different form the usual green sauce. Put this on anything needing a bit of oomph- grilled meats, vegetables, sandwiches, scrambled eggs, really just about anything. Cooking time is time in the fridge, letting the flavors blend.

    Recipe #456745

    2 Reviews |  By IngridH

    From Allrecipes.com This is an Argentine condiment that is used with just about everything- grilled meat, fish, poultry- whatever sounds good. If you don't like spicy food, just lower the pepper flakes and pepper sauce amounts.

    Recipe #456743

    2 Reviews |  By IngridH

    From A Taste of Switzerland by Sue Style. I've adapted this to work for me; mostly by adding a bit more yeast, a bit less salt, and using bread flour instead of plain white flour. This is a dense, wheaty loaf, great for toasting and topping with some good rustic cheese. Having such a dense structure, it would also be a great dipper for a pot of cheese fondue!

    Recipe #456304

    6 Reviews |  By IngridH

    From The African Cookbook.

    Recipe #455402

    This is not actually a sauce, but an African stew originating in the country of Benin. It is thought that stews like this were the forerunners of the the Gumbo that is served today. Serve this stew over white rice for a complete meal.

    Recipe #455401

    2 Reviews |  By IngridH

    From The Africa Cookbook, this is attributed to South Africa. Wherever it comes from, this is a yummy way to eat your vegetables!

    Recipe #455396

    1 Reviews |  By IngridH

    I found this on africanchop.com. I was intrigued as it uses cardomom, one of my favorite spices.

    Recipe #455309

    1 Reviews |  By IngridH

    So you went out for Chinese food last night, and came home with a big box of leftover fried rice. You want to use it, but just don't want to have the same meal yet again. These little cakes are great to pack in your lunchbox, or just enjoy straight out of the pan with a dipping sauce.

    Recipe #454323

    2 Reviews |  By IngridH

    From Just Hungry, but modified to cut the spiciness a bit. I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to peel it. This is a really easy way of preparing it.

    Recipe #454300

    2 Reviews |  By IngridH

    For the slow cooker! Found in Cooking Light, March 2011 and posted for safekeeping.

    Recipe #453299

    3 Reviews |  By IngridH

    These are adapted from Cooking Light. Great for the bento box.

    Recipe #449432

    1 Reviews |  By IngridH

    Made when I wanted lamb meatballs to freeze for lunches, but couldn't find a recipe that used what I had on hand.

    Recipe #449431

    5 Reviews |  By IngridH

    This is adapted from Miss Vickie's Big Book of Pressure Cooker Recipes. The original Recipe calls for more sour cream and flour, I reduced them to change the final sauce consistency to my personal preference. The Dijon gives the sauce a slight bite, and the roast is juicy, tender and perfectly done. Miss Vickie's directions specify not to remove the netting, but I find that removing it after cooking pulls off the brown crust, so I remove it and tie with kitchen string before browning.

    Recipe #437150

    6 Reviews |  By IngridH

    This is an easy fish recipe with light, bright flavors. You can use any mild flavored, firm, white fish; but halibut is my favorite with this. Watch the fish carefully as it cooks, if you overcook it, it will be rubbery. Make sure that the tomato you choose is fully ripe- this will not come out tasting right with under ripe tomatoes.

    Recipe #434131

    2 Reviews |  By IngridH

    This is a variation of a recipe from "Mediterranean Light". I've omitted a few ingredients (tomatoes and lettuce), and added a few of my own. If you don't eat eggs, you can leave them out with no problem. The original recipe called for a 6 1/2 ounce can of water packed tuna, I just prefer to work with fresh. Use whatever is easiest for you.

    Recipe #428025

    9 Reviews |  By IngridH

    Most Baked Ziti recipes are red sauce based. This one is entirely different, but really easy! Posted for ZWT6.

    Recipe #428020

    Mussels are one of my absolute favorite foods- EVER! This is a completely different way to serve them. Prep time includes filling the mussel shells prior to serving. Posted for ZWT6.

    Recipe #428019

    From "The Complete Book of Greek Cooking" Posted for ZWT6

    Recipe #428017

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