Get the latest Without recipes from Group Recipes. http://www.grouprecipes.com/tag/without Red lentils, teamed up with bulgur (sometimes known as cracked wheat), are the main stars of this dish in a 2 to 1 ratio. Both ingredients have excellent nutritional value with their high protein and fiber content. These legume and grain counterparts are common in countries within the Mediterranean region. Red lentil balls can be served as an appetizer known as “meze”, a meal starter or accompaniment. From what I know , it is a common dish in Turkish cuisine, particularly in the southeast part of the country. Köftesi means meatballs, and red lentils and bulgur are the meat replacements that provide similar nutritional value. It can be served warm or cold, and the flavors from the onions, cumin, and paprika really make it burst with flavor. The deep orange color comes from the red lentil foundation, with even more color added from the tomato paste and paprika. The lentils and bulgur give it a natural earthy bite, and since they’re both full of protein, the lentil balls are satisfying to one’s stomach. Turkish cuisine has been minimal, but it is certainly fascinating to learn about. The history of the cuisine is rich, dating back to the Ottoman Empire. http://www.grouprecipes.com/96989/red-lentil-patties-vegetarian-meatballs.html Baileys is a very popular drink, so much so, it is really necessary to make quite a large batch. This version has the full dose of calories, that mostly anyone would be game to play with. Be careful; you know what they say about playing with fire! Yes, there are sufficient calories here to burn any fruitful diet to the ground and it's addictive! http://www.grouprecipes.com/93466/baileys---with-the-full-dose-of-calories.html A wonderful, easy and versitile appetizer that everyone will love! Add your favorite toppings. It's pizza without the crust! http://www.grouprecipes.com/87232/hot-pizza-dip.html The children and adults in the family love this dessert. http://www.grouprecipes.com/77721/banana-split-cake.html This recipe is over 100 years old. Back when you couldn't get lemons, or they were out of season, this was a great substitute. It sounds weird but tastes great! http://www.grouprecipes.com/76246/vinegar-pie.html This is my version of a classic middle eastern tagine, without the long cooking time! http://www.grouprecipes.com/62777/moroccan-style-lamb-shanks.html I'm fairly certain this came from a Pillsbury pamphlet - I've had it since the 1980's, and it's a nice "one-dish" meal. It's easy to put together, and I love all the variations you can do with the toppings. I was thinking today that I should try making this with leftover grilled fajita chicken - I think that would be a good alteration. If I try it, I'll let you know how it turned out! http://www.grouprecipes.com/59586/taco-pie.html This dish is great if you are having a diet without flour, works well as muffins too. Don`t be put off by the long prep its just oranges simmering. http://www.grouprecipes.com/52438/almond-and-orange-flourless-cake.html From the Washington Post; This is Beaumont Inn's Pastry Chef, Cathy Nichols', version of a regional classic pie. http://www.grouprecipes.com/47713/thoroughbred-pie.html Beer lends its yeasty flavour to a loaf raised with baking powder and baking soda. The caraway seeds create an amazing aroma and add a lot of flavour to this bread. I've never made bread before and was able to pull this one off without a hitch! It's definitely a family favourite. http://www.grouprecipes.com/39167/caraway-beer-quick-loaf.html