This is from grouprecipes.com, and I am posting for ZWT 8 Spain/Portugal. The combination of flavors here is just too intriguing for me to pass up!
Author: smellyvegetarian
Inspired by Alesha's travels to Mumbai, this incredible dish - also known as tandoori burani jhinga - has amazing layers of flavour from the punchy double...
Author: Jamie Oliver
Make and share this Peach Jam from Splenda recipe from Food.com.
Author: Nana Lee
This is one of my favorite takeout dishes - it's sweet and hot; I've had this with both beef and chicken (for tangerine chicken or shrimp, use chicken...
Author: ChrisMc
Beautifully light and tasty, this simple lemon sole recipe is a winner with any flat fish.
Author: Jamie Oliver
This is just your basic peach jam found on the insert in your Ball Fruit Pectin box. Just kicked up a notch!
Author: Nikki Kate
I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried...
Author: JustJanS
Delicious on a holiday table. I especially like the variation with walnuts and oranges. An inexpensive port works nicely here. Adapted from a recipe in...
Author: Tracy K
This is another Jello salad but one that I must make for Thanksgiving and Christmas or anytime that we have roast turkey. I going to provide the recipe...
Author: livingstonfran
The bits of plum and cherry peelings give this compote a wonderful color. If you don't like the peeling bits, simply peel fruit completely. Great over...
Author: Aroostook
Make and share this Couscous & Fruit Salad recipe from Food.com.
Author: Motivated Mama
This recipe, suprisingly easy, is a great hit for those who like fruit and nuts in a salad. It's wonderfully light, slightly tangy, and a flexible recipe...
Author: quikgourmet
Make and share this Garlic & Green Olive Salad Dressing recipe from Food.com.
Author: ThatBobbieGirl
Frozen sweetened strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.
Author: Cindi M Bauer