Get the latest Geta flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/geta Being brutally cold now, I adapted several soup recipes to my liking to make a large pot of vegetarian Indian soup. Truley delicious, and if one wants to make it meat based, use chicken broth and add some chopped cooked Indian flavored or spiced chicken to the finished soup recipe Serve with my posted Indian chickpea salad and some Indian bread and you'll have a splendid meal! I also posted another soup version that is made in the slow cooker and also delcious but different! http://www.grouprecipes.com/107493/vegetarian-mulligatawny-soup.html Pasta salad from: Nature's Table Restaurant, Orlando , Net Recipe http://www.grouprecipes.com/107418/natures-table-pasta-salad.html The recipe that I modified from the Toronto Star makes about 4 dozen small cookies, but I baked off 18 first and froze the rest of the dough for late - that turned out to be the right course of action - they're rich so the silver dollar size is perfect! http://www.grouprecipes.com/107324/jeweled-persian-saffron-cookies.html Newspaper recipe for this venison stew reader says is wonderful http://www.grouprecipes.com/107232/crockpot-venison-stew.html Fresh asparagus and other garden vegetables make this a light and flavorful egg pie dish. The biscuit mix in this impossible pie settles to the bottom during baking to create a cheesy crust. Adapted from Barbara Gigliotti's recipe posted in the Taste of Home along with the photo. http://www.grouprecipes.com/107055/impossible-garden-pie.html This is my very first what's-in-the-fridge, seat-of-my-pants dinner soup. It's very healthy, as the flavor comes from dried herbs and fresh vegetables rather than salt or flavor packs. This is a very forgiving recipe; the amount of veggies and/or chicken is easily variable, especially the amount of carrots or celery, but absolutely DO NOT use canned mushrooms instead of fresh. The result is a savory, low-sodium, no-sugar vegetable chicken broth with lots of protein. Carrots will be crisp and sweet, celery just barely crisp, mushrooms firm but not crispy, and everything else well sauteed. I used canned chicken, but if you have extra pre-cooked chicken meat laying around, feel free to use that instead. I'm also curious to find how this would come out using vegetable stock and a non-meat protein substitute for the chicken...anyone want to try it? http://www.grouprecipes.com/106941/fresh-vegetable-chicken-clean-the-fridge-soup.html Use any meat you like, any veggies you like, any cheese you like, and rice flavoured how you want. MAKE YOUR OWN CASSEROLE. This can be prepared the night before or in the morning, and thrown in the oven whenever you are ready to eat. http://www.grouprecipes.com/106907/easy-anything-casserole.html Served over biscuits, this chunky stew is a hearty supper. It's a great way to use extra turkey. Adapted from Lori Schlecht's recipe posted in the Taste of Home anlong with the photo. http://www.grouprecipes.com/106890/turkey-biscuit-stew.html A nice casserole for turkey and chicken leftovers. This casserole is like a large Pot Pie. Adapted from Daniela Essman's recipe posted in the Taste og Home along with the photo. http://www.grouprecipes.com/106885/crescent-turkey-casserole.html Now this is the kind of school I like! I wrote this healthy, fast vegetarian recipe for my Supervision class' assignment on recipe development and quality control - this thing's been tested 6 times! The serving size of 8 is *very* generous - this makes a ton of food and is a whole meal in a bowl! http://www.grouprecipes.com/106568/spinach-and-black-bean-pasta.html