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    221 Recipes

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    Brazilian coconut candy, from Fine Cooking magazine. Cook time is chilling time.

    Recipe #456686

    2 Reviews |  By Kim127

    From Eating Well. Posted for ZWT 7.

    Recipe #456682

    4 Reviews |  By Kim127

    Good looking surf and turf recipe from Family Circle. You will need at least 30 minutes for marinating.

    Recipe #456681

    From Better Homes and Gardens. Posted for ZWT7.

    Recipe #456680

    1 Reviews |  By Kim127

    From Better Homes and Gardens. Posted for ZWT7. Marinating time not included.

    Recipe #456679

    Recipe #456585

    From MyColumbianRecipes.Com. Posted for ZWT7.

    Recipe #456583

    Columbian condiment used to add flavor to anything from empanadas to soups and as a dipping sauce. From

    Recipe #456582

    3 Reviews |  By Kim127

    From Sounds so good. Posted for ZWT7.

    Recipe #456580

    Peruvian drink submitted for ZWT7

    Recipe #456579

    2 Reviews |  By Kim127

    Posted for ZWT 7

    Recipe #456577

    Posted for ZWT 7 (from Prep time includes Chill time. These may be prepared for baking several days in advance and kept in refrigerator or they may be baked and kept in a covered container for about 1 week. Reheat in slow over before serving.

    Recipe #456395

    4 Reviews |  By Kim127

    I came up with this recipe for the Mixing Pot Challenge of the Zaar World Tour 6. I tried to represent my team "A Seasoned Sailor and his Sassy Sirens" in an Asian marinade that is great for shrimp. Its zesty and sweet, and has a bit of kick, just like our team. I used the marinade for grilled shrimp, I also tried it sauteed and liked the grilling method best. I recommend saving out about 1/4 cup of the marinade as a dipping sauce for the grilled shimp. We served it with fried rice as a side dish, but this would also make a wonderful appetizer! If you like it spicy, use 4 tablespoons of the chili garlic sauce. I used 3 and it was a little spicy but I could have gone hotter. You can also add some crushed red pepper to kick it up. Prep time includes marinating time.

    Recipe #428474

    5 Reviews |  By Kim127

    This is a Caribbean version of steak and onions which is popular in the Dominican Republic. This is great served with rice and a nice green salad!

    Recipe #373153

    5 Reviews |  By Kim127

    You can substitute tilapia for the catfish and serve it with cole slaw! From Cooking Light. Posted for ZWT 5.

    Recipe #373126

    6 Reviews |  By Kim127

    This recipe is popular in the Sumana Peninsula of the Dominican Republic. Serve with rice to soak up the sauce. Posted for ZWT 5.

    Recipe #373017

    2 Reviews |  By Kim127

    This comes from the June 2009 issue of Bon Appétit magazine. Cook time is chilling time, but its best to make this a day ahead. Posted for Mexico - ZWT #5.

    Recipe #370206

    Recipe is originally from the Australian Macadamia Society. Posted for Australia - ZWT #5.

    Recipe #370158

    1 Reviews |  By Kim127

    This recipe is from the July 2007 issue of Bon Appétit. Picada is a Spanish flavoring made with garlic, herbs, and ground nuts.In this recipe, the breadcrumbs replace the nuts. Posted for Spain - ZWT #5. This will serve 6-8 people as a side dish or 4 as the main of a vegetarian meal.

    Recipe #369802

    3 Reviews |  By Kim127

    This is a popular recipe from the Basque region. Hake has a cod-like texture and either cod, haddock or flounder may be substituted. The dish can be jazzed up by adding clams and shrimp or with asparagus tips, green beans, and peas. Posted for Spain - ZWT #5.

    Recipe #369795

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