Get the latest Do flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/do This is one of my favorite recipes. I have served this at a get-together and it was a hit. It's wonderful and I use it for entertaining. Adapted from a recipe posted in Country June/July 1990 along with the photo. The Step photos are mine. http://www.grouprecipes.com/108126/marinated-shrimp-in-avocado-halves.html This is a student attending baking school in Taiwan. He translates the recipe into Enlish, and so it is interesting to note the difference between the Japanese and Taiwanese Sweet Dough. http://www.grouprecipes.com/108123/general-sweet-dough-taiwanese.html Taken from the Foppish Baker blog. Taiwanese breads are soft, sweet, and often you'll find them with a flavorful milk custard, fruits, or made with taro, and the sort. Japanese pastries and breads are much of the same as their bakers are pretty much train in French Pastries. http://www.grouprecipes.com/108122/japanese-sweet-dough-bread.html This is tried and true and one of our favorite chicken recipes. I have been making this for years and we never get tired of it. Enjoy http://www.grouprecipes.com/108087/mexican-spiced-chicken-with-avocado-salsa.html I usually make my own mix of chai tea spices. I buy the spices on sale. Another trick is that I often put tea bags in my container of mixed spices and leave them in the container so they are infused with the flavor of the mix! Try not to overpower you mix with too much of one spice. With some experimentation, you will end up with your own spcial blend! http://www.grouprecipes.com/108073/chai-spice-mix-for-tea.html Bon Appetit Magazine: January 2010 Issue http://www.grouprecipes.com/108031/guacamole-with-basil-and-shallots.html Whole grain cereal, sunflower seeds and dried fruit get a tad tipsy on Grand Marnier before being kneaded into a whole wheat and rye sourdough and baked to crispy perfection! Raisin bread just won't seem the same anymore. I was inspired by a Wild Yeast recipe I saw http://www.wildyeastblog.com/2 009/12/06/fruit-and-nut/ for a fruit and nut studded sourdough loaf taken from the book "Bread Matters". Since I had a ton of random ingredients to use up and a starter to refresh anyway, I modified Susan's ingredients but kept her basic method to create this delicious, hearty loaf. http://www.grouprecipes.com/107950/slightly-soused-seeded-sourdough.html Adapted from Cookie Madness to eliminate the egg and dairy, and include chocolate covered espresso beans! Talk about a double dose of antioxidants in a cookie! http://www.grouprecipes.com/107671/red-wine-and-espresso-bean-cookies.html Recipe courtesy Paul Laublgnat, Nancy's Landing An delectable and elegant fare, it is truly a dessert to delight even the most discriminant fussy eaters. http://www.grouprecipes.com/107579/apple-crepe-cake-gateaux-mont-saint-michel.html My brother-in-law makes this every weekend... His 'boys' and their friends want him to open a 'Taco Stand' LOL I am addicted to this... http://www.grouprecipes.com/107284/titos-breakfast-tacos.html