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    123 Recipes

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    1 Reviews |  By winkki

    A specialty recipe from the Candlewick Bed and Breakfast in Williamsburg, Virginia; a delicate treat.

    Recipe #94567

    4 Reviews |  By winkki

    Buttery cheese biscuits from Colonial Williamsburg, Virginia. :o)

    Recipe #94564

    2 Reviews |  By winkki

    A different way to fix green beans; the mint gives it some real zest. Excellent as a side dish with grilled chops, fish or eggs, or as a main dish sprinkled with feta or soft white cheese. From The Food of Greece by V. Liacouras chantiles.

    Recipe #94563

    3 Reviews |  By winkki

    A different twist on fudge with Mediterranean flair. From The Complete Greek Cook Book by Theresa Karas Yianlios.

    Recipe #94479

    3 Reviews |  By winkki

    A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.

    Recipe #94378

    7 Reviews |  By winkki

    Found online at an Iranian student website and posted per a recipe request.

    Recipe #94377

    1 Reviews |  By winkki

    Lentil soup isn't just for winter anymore! "Minestra Fredda di Lenticchie e Spinaci"...a chilled puree of lentil soup with spinach from The Lighter Side of Italy. You can use a rich veggie broth to make this a vegan soup, although you might want to increase the spices slightly if you do. (I tend to add a bit of rosemary) Best if made the day before so that the flavors can really mingle. Prep time does not include final chilling time. Keeps well in refrigerator for up to a week or in freezer for up to 3 months.

    Recipe #94276

    A vegetarian kibbee from The Cuisine of Armenia. Great with cucumber and tomato salad, tzatziki, pita, rice pilaf, etc. I leave the red/green pepper per family preferences.

    Recipe #94277

    1 Reviews |  By winkki

    "Scampi Marinati con Capellini" from The Lighter Side of Italy - the clean, crisp marinade of white wine, lemon, and dijon make this a perfect summer dinner with a green salad and glass of white wine. :o) Marinade can be made a few days ahead and stored in fridge. Prep time includes marinating time.

    Recipe #94169

    3 Reviews |  By winkki

    A tiny pound cake made in a mini-loaf pan, perfect for just the two of you (or just the one of you with the need for pound cake! ;o) Also great for gift baskets or dinners for shut-ins. From TOH.

    Recipe #94065

    5 Reviews |  By winkki

    A tangy twist on asparagus soup with a little kick from the nutmeg. Great summer soup! From TOH.

    Recipe #94066

    1 Reviews |  By winkki

    I'm not especially into sweets but I have gotten really addicted to these little cookies off the side of a box of Uncle Sam cereal. (I'm assuming it's only available in the US, but it's a low-glycemic index cereal made of little whole-grain wheat crisps..bigger than a rice krispy, small than a flake..and flax seeds. You might be able to substitute a combo of wheat/bran flakes and flax seeds if it isn't in stores near you.) This is NOT an especially sweet cookie, with only 1/5 c. sugar per dozen cookies. It's more like a chewy little health food treat - a cake like cookie with crunchy bits of flax and wheat grains in it. But my kids love them and don't seem to notice they aren't sugar-laden. If you want, you could add 1/2 c brown sugar to sweeten them up a bit, or some honey or maple syrup. You can also add a bit of nutmeg or ginger to perk up the spices. I vary the kinds of dried fruit I add (dates and dried cranberries are great; my kids also like a combo of regular raisins and golden raisins), and sometimes throw in a little wheat germ, sunflower seeds, etc. I have also subbed half of the oil with applesauce to reduce the fat content. I sometimes grab a few for breakfast on the run. If you're looking for a chewy, non-sugary snack that personalizes well to your own taste, this may be the one!

    Recipe #93981

    3 Reviews |  By winkki

    Simple yet classic, a wonderful sauce over ice cream, angel food cake, etc. If you wish, you may ignite the brandy over the sauce for a treat they'll remember!

    Recipe #93867

    You don't have to use a snowcone machine or lots of sugary syrup to get a cool treat for the kids! Try this on a hot day with their favorite juice. Servings will vary by how much ice you use per cup and how much juice you pour over the ice. If you want a stronger fruit flavor, just use less water (or more juice). My amounts are approximate; feel free to vary the ratios to personalize it to your own taste. :o) Great take-along for picnics, too...just keep the crushed ice in a cooler and mix up the snowcones as you need them.

    Recipe #93798

    3 Reviews |  By winkki

    From the recipe prep table at the local grocery store - they were handing out samples of this, oh my! Easy, tasty, and colorful...would be great served with grilled eggplant and foccacia bread or bruschetta for that Mediterranean flair.

    Recipe #93678

    1 Reviews |  By winkki

    Frozen peach ice cream pie in a crunchy chocolate crust...a cool treat on a hot summer day! From the Peach Tree Tea Room in Fredericksburg, TX, deep in the heart of Texas hill country. Would be extra refreshing garnished with fresh mint leaves. You could also make these in muffin pans for little individual frozen peach ice cream tarts. Cook time does not include freezing time.

    Recipe #93604

    6 Reviews |  By winkki

    Published in the local paper, this is a recipe from the Rather Sweet Bakery in the Texas hill country. Better than Hostess Pies! :o) If you prefer to bake your pies instead of frying them, directions are at the bottom.

    Recipe #93493

    5 Reviews |  By winkki

    From the local paper, a recipe made popular at the Rather Sweet Bakery in the Texas hill country. The jam and peaches are baked as a filling layer inside the scone...wonderfully different!

    Recipe #93340

    2 Reviews |  By winkki

    The ultimate cool, creamy combo! Simple to make but oh so tasty. :o) Found on Copykat.

    Recipe #93164

    1 Reviews |  By winkki

    From the cooking demonstration table at our local grocery store...soooooo good! If using wooden skewers, remember to soak them in water at least 30 minutes before using so they don't burn on the grill. Prep time includes marinade time.

    Recipe #91998

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