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Found this is the beverage section of the newspaper and thought it might be good to keep around.
Found online, looks interesting enough to keep around.
Found this recipe on another website while looking for French recipes for ZWT 3 '07.
From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert.
I found this Carribean recipe on another recipe website and am posting it here. Will try it soon.
From a bed and breakfat in Lancaster Co.
Found this while searching the web for French recipes for ZWT 3, so haven't had the opportunity to try it yet. Sounds like an interesting twist for your average avocado.
Doesn't get any simpler and you can at least begin your morning dreaming of being on the beach.
From the December 2002 edition of Gourmet, it is recommended to be partnered with a vintage Port.
A Middle Eastern salad I found online. Haven't tried it yet, but looking forward to doing so here soon. ZWT Summer'07
An alternative to the adult Sangria that everyone can enjoy at your next fiesta!
From a Jewish Cooking website, this recipe sounds quite intriguing to me as I love cherries and have never seen them used in this way before.
Found on Epicurious.com. Sounds like a unique twist to me........... Used for ZWT 3 with Midwest and South as the regions, blueberries in Michigan and peaches in Georgia.
Great dish to serve with black beans and rice. Posted for ZWT 2.
This sauce tends to be more vinegary than your traditional sweet BBQ sauces. Give it a go for a change of pace. Posted for ZWT 2. Recipe says nice accompanied by hoppin john.
Posting for ZWT 2, this is said to be spicy sweet, moist, and gorgeous. We'll find out. Classified as New England for Salmon or South for the cajun spices.
Recipe states that traditional kung pao's are spicy and sweet.....but this is milder. If you want the heat, add more pepper flakes or fresh chilies like serranos. Also says you can sub shiitakes or even big button mushrooms.
Posted for ZWT 2 to accompany Portobello Kung Pao if you so choose or use as a side.
This sounds like a yummy appetizer! From Southern Living, which states this is great with Mantanzas Creek Chardonnay. However, I wouldn't know as I can't drink the stuff....lol
A meatless twist on the classic Greek sandwich. There is no accident in the multiple measurements of EVOO, it calls for them all. Posted for Zaar World Tour 2.
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