Get the latest Those recipes from Group Recipes. http://www.grouprecipes.com/tag/those This is one of my favorite dishes. I love Jamaican food and had to play for a few years before I was able to make my own that taste like it came from the restaurant! http://www.grouprecipes.com/82792/jamaican-style-ox-tails-and-rice.html I'm not a fan of mushy hash brown casseroles. I grew up on the Hamlet's "Oh Those Potatoes" which consisted of stacks of hash browns with sour cream layered in between the fried potatoes. The stacking of the layers, keeps your hash browns crisp and crunchy just the way hash browns were meant to be! This is a wonderful side dish for you hash brown lovers out there! This recipe is a three ingredient wonder! This is great for all the frugal cooks out there! http://www.grouprecipes.com/77095/my-hash-brown-stackers.html This is quick and nice flavour to zucchini http://www.grouprecipes.com/70451/barbecue-zucchini.html I posted a Crab Fondue recipe earlier and thought I would try a low fat version. It works very well and with using imitation crab it cuts the cost considerably. We are able to find imitation crab for about $2.00 lb and the real stuff is $8.00 lb plus. Using the reduced fat ingredients does not change how rich this turns out. I have been seeing a few fondue recipes posted lately. For those of you not used to fondue, it is just a nice slow meal, great for casual gatherings if no one is in a hurry. Gives people a chance to chat since there is no way to eat it fast. http://www.grouprecipes.com/65119/low-fat-hot-krab-fondue.html Have fun with this one folks, I just ran across it. An edible massage lotion. http://www.grouprecipes.com/59907/edible-chocolate-lotion.html Real Roman Recipes by Carla Raimer . . . for a day at the baths Roman baths were much more than public places to bathe. They also were social centers where friends, families, and business colleagues came to meet—and to eat. Snack food and drink were an essential part of these gatherings, with Roman philosopher Seneca writing of the noisy "cake sellers, the sausage man and confectioner" who each hawked food to hungry bath patrons. This is the recipe for Garum Fish Sauce As they are with modern Romans, sauces and marinades were an essential element in ancient Roman cuisine. One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other Roman treasures, it was borrowed from the ancient Greeks. Apicius used it in all his recipes, and the poet Martial wrote of it: "Accept this exquisite garum, a precious gift made with the first blood spilled from a living mackerel." http://www.grouprecipes.com/46415/ancient-roman-garum-fish-sauce.html Delicious chocolate cake with no flour, and alite moussey texture. http://www.grouprecipes.com/44819/luxurious-scrummy-chocolate-cake.html This dish is especially forShandy and her father-in-law. found it last night in my handwritten notes.looks pretty - tastes good! http://www.grouprecipes.com/39139/drunken-herring.html Before starting exercise, boost your energy levels with this creamy risotto. The quinoa and rice both provide slow release energy, which helps keep blood sugar levels stable and provide a steady supply of carbohydrate to keep you feeling energised for longer while you exercise. http://www.grouprecipes.com/37829/creamy-quinoa-mushroom-risotto.html Tuna is the world’s most popularly eaten fish. Unfortunately much of this huge consumption is aided by millions of can openers and a lot of cheap mayonnaise. Such a shame really as this beautiful fish deserves to be eaten in the state it comes off the fishmongers knife; raw, or as near to as possible. The more you meddle with it the more beauty it loses. That is why it lends itself to carpaccio so well, cut it raw, a little sprinkle of this, a little drizzle of that and serve it. http://www.grouprecipes.com/36367/tuna-carpacio-with-basil-oil-lemon-and-caper-berries.html