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    308 Recipes

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    Another winner from the Skinnytaste website. Here's a tasty and healthier twist on a Cajun classic, the addition of shrimp turns this into a fabulous main dish. I'd like to think of this as a Cajun shrimp fried rice. Dirty rice is a classic Cajun dish made "dirty" by cooking the rice with minced livers or gizzards. I created a healthier version using brown rice and lean ground beef in place of the chicken livers that normally make dirty rice "dirty". But don't worry, this healthier version does not skimp on flavor! It has plenty of spices and a bit of kick, you can adjust the heat to your taste but don't be shy with the cayenne if you can handle it!

    Recipe #503675

    Cajun flavored chicken served with hearty sauce and whole wheat penne pasta.

    Recipe #503673

    Since I seem to always be watching my weight, this is a lightened up recipe using minimal oil and low-fat mayo.

    Recipe #503672

    The stewed tomatoes and jalapeno pepper give this slow cooker recipe its Creole zing, along with seasoning and other veggies. This is an easy and tasty Creole chicken recipe. Just put all ingredients into the slow cooker and let it simmer all day. It's perfect over egg noodles or rice. To change up any leftovers, add chicken stock and veggies to the leftovers to make a tasty soup. The recipe for Creole Seasoning is included...this is great in many dishes and keeps once prepared in your spice cabinet.

    Recipe #503671

    White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. From All Recipes.

    Recipe #503596

    Lemon-dill pesto (recipe here) provides a refreshing base for this Scandinavian-style flat-bread/pizza. Note: If you are making your own dough (which is easy if you have the time), cooking time does not include dough rising time.

    Recipe #503595

    Added for ZWT #9. Salt codfish, a common Norwegian export, is a popular ingredient throughout Europe. Called baccalà in Italy, bacalao in Spain, and bakaliaros in Greece, it forms the base for numerous succulent baked, roasted, steamed, and fried dishes. Serve them with tartar sauce, cocktail sauce, or garlic mayonnaise. Note that salt cod must be soaked at least overnight before cooking.

    Recipe #503592

    From About.com, this is a classic Swedish recipe. First introduced in 1958, Toast Skagen is now served at many restaurants across the country. It's a recipe that lends itself to experimentation - try adding minced onion or grated horseradish to taste (some recipes even add a dash of chili sauce), or substitute baked potatoes or avocados for the fried toast points.

    Recipe #503543

    The most highly regarded mushroom in Sweden is the chanterelle, which is considered a delicacy. In this recipe golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate. From Allrecipies.

    Recipe #503489

    A nice vegetarian dish with exotic spices.

    Recipe #503439

    From Bobby Flay, these chicken breasts are rubbed with an African-inspired spice blend and grilled.

    Recipe #503438

    Stuffed dates are a Moroccan sweet traditionally served during Ramadan and special occasions. Orange flower water and cinnamon are used to flavor the almond paste filling. If you prefer, you can replace the orange flower water with lemon zest. Garnish the stuffed dates as desired with granulated sugar, walnut pieces or even a little shredded coconut. Select firm, chewy dates.

    Recipe #503363

    This is a great alternative to the standard salmon patty recipe using couscous, spinach, and cumin for an exotic flavor.

    Recipe #503291

    Use like hummus, this is delicious with pita wedges. Cooking time includes time to roast garlic and eggplant.

    Recipe #503233

    This is a hearty couscous recipe that is exotically spiced. Serve it with lamb for an African supper.

    Recipe #503220

    From Emeril Lagasse, this is a flavorful dish often served over couscous. Just a note about a tagine...The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tajines are frequently used and made in Morocco. If you don't have a tagine, use a Dutch oven.

    Recipe #503117

    This tropical libation will definitely spread some summer cheer!

    Recipe #503063

    Coffee can be used as a great way to start your day...or end it, at the grill. The dark and toasty undertones from the coffee in this dry rub pair well with dark meats. Any freshly ground coffee beans will work; choose dark roast for the biggest coffee flavor or a lighter roast if you’re looking for something a little more subtle. Use on: Chicken thighs, duck, beef, lamb Make Ahead Tip: Store in an airtight container for up to 1 month.

    Recipe #503061

    From Mario Batali...these are tropical and tasty! Prep time includes marinading time.

    Recipe #503060

    From Epicurious, Nothing melts in the mouth like baked bananas. Served with any kind of cream topping or ice cream, it is a simple, unsurpassed dessert. Adjust the ingredients and flavors to your personal taste.

    Recipe #503059

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