Get the latest Aroma recipes from Group Recipes. http://www.grouprecipes.com/tag/aroma These melt-in-your-mouth cookie sandwiches come courtesy of the Land O' Lakes website. I was intrigued by this recipe. I love lemon but I have never had it paired with clove before. http://www.grouprecipes.com/102889/lemon-clove-cookie-sandwiches.html Here are several other blends to use with your reeds. http://www.grouprecipes.com/102833/aromatherapy-diffuser-blends.html Superb with chicken,fish,beef and lamb http://www.grouprecipes.com/100046/irie-jamaican-jerk-marinade.html This Greek , traditional , authentic , mouthwatering , hungerhealing dish , is one you must definately try !! "Kokkinisto" means "Red coloured" reffering to the colour of tomatoe based stews . Its origen is from Smyrni , a city on the east shores of the Aegean Sea , today being called Izmir by the Turks , after burning the city , occupying it and forcing the Greek population to flee as refugees . Those derooted people brought their cuisine to mainland Greece and many of these recipes are among the best Greek recipes of today !! This dish , just as many others from Smyrni , were enjoyed as appetizers . The one reason was that they never only cooked one dish . They prepared several dishes just as the Chinese do , enjoying different flavours . The other reason was that these dish are somewhat "heavy" to digest , so they ate little of many dishes ... You choose how you consume it , either way you will enjoy it !! It's even more tasty if you use mutton or lambs' front leg !! http://www.grouprecipes.com/99860/kokkinisto-me-araka-beef-casserole-gravy-with-peas.html This interesting , Greek , authentic , traditional , veggy , light , summer time , easy to make , simple dish , with a taste to remember , is an alternative if you dont have time to prepare Yemista , if you want something lighter ...There are many ingredients that you can add to this recipe but I prefer the original recipe. Its origen is Smyrni ( today being named Izmir ) , a sea-side city on the eastern shore of the Aegean Sea ( Turkey today ) . When those thousands of Greeks were violently forced to leave ( murder , rape ) , they brought many recipes with them . This is one of them !! It can be an appetizer , a second course or a main dish . They normally had it as an appetizer http://www.grouprecipes.com/99220/varkoules-feta-pepper-boats.html This is a Greek , traditional , authentic , simle and very easy to make ( must be the easiest pie on planet earth ) cheese pie !! It belongs to the Greek equivalent food category that our neighbouring Italians call " cuccina povera " ( pizza belongs to their cuccina povera ) . It comes from the north western areas of Greece called Epirus . During dire poverty and very troubled times , being out in the crops or shephearding from dawn to dusk , they either prepared it for breakfast or took it along for lunch . They had only the basics in food materials thus the few ingredients . The actual recipe has pork lard rather than butter , giving it much more taste !! This delicacy is greatly and very oftenly enjoyed in those areas till today !! http://www.grouprecipes.com/98180/zimaropitta-feta-cheese-dough-pie.html I started this one last November and have been slow to get it bottled but as it has been wracked and not left standing on the lees (dead yeast) it will be fine to bottle it and drink it for Christmas. http://www.grouprecipes.com/97894/dees-tinned-cherry-and-lychee-wine.html This slowly roasted-to-perfection Beef dish is a real finger-licking experience !! The difference from other roasts is the applied herbs !! Aroma ... http://www.grouprecipes.com/97696/aromatic-roast-beef-with-potatoes.html This is a great recipe if you are watching your cholesterol but don't want to give up great taste. I prefer Jasmine rice when baking because it is more moist and tender. http://www.grouprecipes.com/97603/stuffed-peppers-w-jasmine-rice.html This is my other favourite way of cooking duck - it's my version of a recipe by Alastair Hendy, from his excellent book 'homecook'. It's cooked over two days by a combination of poaching and roasting. I have to go easy on the sauce on account of the diabetes, but one of this recipe's main advantages is that the poaching eliminates a great deal of the fat (and reduces the guilt factor in eating it!) and the roasting renders the skin crispy. http://www.grouprecipes.com/94746/chinese-crispy-duck.html