Get the latest Called recipes from Group Recipes. http://www.grouprecipes.com/tag/called This is good on vegetables or cooked meats and cracker and toast. http://www.grouprecipes.com/95821/hot-pepper-jelly.html This is called killer for a reason; my daughter who loves Chile Verde and orders it at least once in every Mexican restraint she goes to, says this is the best. I found it on the web. Where? I don’t know. I have looked all over trying to find it again. I have done a search on this site looking for it with no luck. If I inadvertently swiped it from someone on this site you have my apologies. On the other hand it is too good not to share with all of you fine folks. What Bogart was really saying during Treasure of the Sierra Madera "you Know this is too fine a recipe to pass up. I think we just need one more bite and then we will be full" "Badges! We don't need no stinking badges to eat this!" http://www.grouprecipes.com/52171/killer-chile-verde-casserole.html From the ancient Roman Cookbook: MARCUS GAVIUS APICIUS: DE RE COQUINARIA. http://www.grouprecipes.com/48524/ova-sfongia-ex-lacte---pancakes-with-milk.html From the Baltimore Sun Smith Island Cake is made up of 8 to 10 layers of yellow cake separated by chocolate frosting (Sun photo by Lloyd Fox // Styled by Julie Rothman / March 6, 2008) There is a movement under way to designate the Smith Island Cake as Maryland's state dessert. This confection that traditionally is made up of eight to 10 pencil-thin layers of yellow cake separated by sweet chocolate frosting has become an important part of Smith Island's culture. Historically, the cake was "made from the stump" or from scratch by Smith Islanders. Nobody is really sure who first developed the concept of the Smith Island Cake, though Frances Kitching, the great doyenne of Smith Island cookery, is credited with making the first one. These days, most of the island's cooks prefer to make their cakes using a boxed mix as the base. However, during a taste test for both methods; the 'from scratch' cake had the better flavor. We could have told them that! http://www.grouprecipes.com/45284/smith-island-treasure-ten-layer-cake.html Any tuna tartare begins with sushi-grade tuna, cut carefully in small dice. Where the fun lies is in how you choose to dress your tartare. Kitchen Queen likes hers dressed with chile oil, soy sauce, and a little mayo, and topped with avocado and slivered cucumber. harryharry looks to Southeast Asia, and uses coconut milk, cilantro, jalapeno, lime juice, and fish sauce. JoLi goes in a different direction, using raspberry vinegar, orange zest, orange juice, and a little olive oil. http://www.grouprecipes.com/42207/tuna-tartare.html A wonderfully succulent and refreshing Eyptian salad. http://www.grouprecipes.com/38003/id-rather-have-tabouli-for-the-eid.html Basic Italian Cheesecake closest I could find to what my ex-mother-in-law made. Not as sweet as NY style, but lends itself well to variations in toppings. I found this one on recipezaar. Made it before Christmas and gained 5 pounds. http://www.grouprecipes.com/33420/italian-ricotto-cake.html