Get the latest Colourful flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/colourful This recipe is from Cooking Light Annual Recipes 2005. It tastes wonderful and looks very colourful. My sister made it for us when we were up visiting in Prince George. http://www.grouprecipes.com/95913/butterfly-shrimp-amp-vegetable-stirfry.html Recipe of my mother when she had to prepare a dish hurriedly and I always loved it. http://www.grouprecipes.com/72686/tomato-with-scrambled-egg.html This is another way of making a chicken biryani. It's a recipe I picked up a while ago ad have tweaked it over the years to suit me. I hope you will use it and adapt it to your own taste. http://www.grouprecipes.com/53040/chicken-biryani.html This recipe is alas not mine it belongs to Lucit Restaurant in Pretoria South Africa. I belong to his club and get a weeklyn menu and invites as well as recipes. You can participate in his cooking on a Sunday and then eat it. He buys his produce fresh every week & therefor the menu is always changing. For those who would like to sign up let me know & I will give you his e-mail. Enjoy this is only one of many of his excellent dishes! http://www.grouprecipes.com/42733/carrot-and-lentil-soup.html This dish belongs to my sister, Corrie whom emigrated to Canada approx 10 years ago. We (my mom, sister & myself) swop recipes on a regular base and this is one that Corrie gave me approx 4 years ago. It is now a firm and trusty dish in the family. I however omit the veggies sometimes and don't cut the meat but marinade it in the dressing. I will add then finely chopped rosemary when I fry the meat. I hope you enjoy it as much as we do! http://www.grouprecipes.com/36201/grilled-garlic-steak-salad.html http://www.grouprecipes.com/33869/.html The first time i invited a friend for dinner i cooked this meal. he loved it. and not just the meal - he thought i was the best thing since sliced bread :-). i did not argue with him http://www.grouprecipes.com/30469/pheasant-with-chestnuts-and-apple.html This is a very different stew as it uses barley instead of potatoes. It also uses a bottle of stout which adds an interesting and delicious flavour. You can substitute parsnips or any other root vegetables for the carrots and turnips. The beets add great color. I got this recipe originally from the Cooking Light Magazine at least 5 years ago. http://www.grouprecipes.com/26271/beer-beef-and-barley-stew.html This is a great hot pot recipe that uses turnips and spinach which is a bit different. It freezes well if there are any leftovers. 2 cups is 7 points. Serve over brown rice - the recipe calls for about 1 cup which is way too much. I serve it over 1/2 cup and add the points. http://www.grouprecipes.com/26264/chinese-hot-pot-of-beef-and-vegetables.html This is a great easy, 'too-many-things-to-do' dinner for a crowd. I usually put every thing in the pan, and walk away go have a shower, do my make up etc. It’s also great because it can be made easily for two or twenty, it freezes perfectly and all the ingredients are staples in most kitchens. http://www.grouprecipes.com/26053/walk-away-apricot-chicken.html