New recipes

I have one. It is a staple in my weekly diet... Use some bread, some peanut extract, some fruit and create......wait for it..... PBJ sandwiches!!!

We made this before http://www.soupsong.com/rtanzan1.html and it sounds a little weird - Tanzanian Banana-chicken curry soup but it was really surprisingly good.

Title: 7-up Salad Description: Jello Pineapple Whip Topping Ingredients: 1 pkg. line or lemon jello 1 cup boiling water 1 cup seven up mix together.stir in crushed pineapples save juice, cover above mixture with minature marshmillows. Directions: Topping 2 tablespoon flour, 1/4 cup sugar, pinapple juice, cook until thick bringing to a boil, one small container cool whip, mix whip topping with cooled cooked ingred..put on chilled jello .

here are some recipes which are something exotic from allrecipes.com hope you will like it Exotic Indian Cabbage SUBMITTED BY: Kasimira C. Verdi "Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables." INGREDIENTS * 2 tablespoons canola oil * 1 teaspoon chopped fresh ginger * 1 serrano pepper, finely chopped * 1 teaspoon caraway seed * 1 teaspoon cumin seed * 1 teaspoon crushed fennel seed * 1 teaspoon black mustard seed * 1 teaspoon fenugreek seeds * 1 teaspoon ground dried turmeric * 1/4 teaspoon asafoetida powder * 5 cardamom pods * 1/2 medium head cabbage, sliced into strips * 1 teaspoon salt * 1/4 cup water, or as needed * juice from one lime * 1 (12 ounce) can kidney beans, garbanzo beans, or black eyed peas, drained DIRECTIONS 1. Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well. 2. Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes. -------------------------- Exotic Salad SUBMITTED BY: Tara "This salad is delicious! Everyone I serve it to loves it, and it looks beautiful as well. Excellent for summer barbecues. This recipe is a hit!!!" INGREDIENTS * 1 (6 ounce) can sliced mushrooms, drained * 1 (6 ounce) can sliced black olives, drained * 1 (6 ounce) can artichoke hearts, drained * 1 (14.25 ounce) can hearts of palm, drained and sliced * 1 (15 ounce) can baby corn, drained * DRESSING * 1/2 cup olive oil * 1/4 cup fresh lemon juice * 1 clove garlic, minced * salt and pepper to taste * 2 sprigs fresh parsley, chopped * 4 leaves fresh basil, chopped number of stars READ REVIEWS (4) * Review/Rate This Recipe * Save To Recipe Box * Add to Shopping List * Add a Personal Note * Post a Recipe Photo * Post a Favorite Food List * Create a Menu DIRECTIONS 1. In a large bowl combine mushrooms, olives, artichoke hearts, hearts of palm and baby corn. 2. In a small bowl combine olive oil, lemon juice, garlic, salt, pepper, parsley and basil. Pour over vegetables.

Have you ever had a B.L.T. wrap. It is easy to make. First, dice up 1 or 2 tomatoes. Second, shread some lettuce. Third, bacon (I use the pre-cooked bacon, it's quicker). Forth, heat up your tortilla, spread some mayo on it. Throw some lettuce on it, put some tomatoes on, add your bacon, then wrap it like a burrito. It is quick & easy. and hardly any mess to clean. We usually set aside one day a week to eat quick, and these are delicious.