This soup from The Radish Council is very unique - a combination that never would've occurred to me. It is incredibly easy to prepare & certain to make a taste & visual impression to be remembered. -- posted by twissis

This impressive Mexican Dish is perfect for both the inexperienced cook and dyed-in-the-wool garlic devotee. Recipe is from small cookbook "Totally Garlic Cookbook" my late DM picked up one year at the Gilroy Garlic Festival...one of her favorite trips taken every year. -- posted by Chabear01

A Swedish/Norwegian dish from Classic Scandanavian Cooking by Nika Hazelton. Posted for Zaar World Tour II thanks to some help from my friend MP. -- posted by SusieQusie

This is one of my favorite recipes from The Sonoma Diet. I serve this on Angel hair shredded cabbage that has been steamed.Oriental chile sauce is hot, be careful. -- posted by flgolfgirl

This is really good, I made this twice times and can't wait to make it again! -- posted by KITTENCAL

Use fresh shrimp if you can get them. -- posted by kuntryqtpi

This take minutes to make! The complete recipe may be doubled, adjust all ingredients to taste. -- posted by KITTENCAL

Just a little different from others I've seen posted. This is from Taste of Home. My family loves it. -- posted by MicDoc

I have a lot to say about this little recipe. First it is ugly, really ugly. A totally white dish. It does taste fabulous. Do not omit the garnish, it adds color and the flavors are important. This recipe was a great solution to a "Costco" dilema I encountered. I buy boneless pork chops in bulk at Costco and needed some easy recipes other than traditional pork chops. I found this recipe in Mark Bittmans "The Best Recipes in the World" and of course adapted it to my needs. It takes about 15 minutes max to make. Love that! What I especially like, is that I learned to grind my own meat in my food processor. You simply cut the pork into chunks (1 - 2 inches) and put them in the processor. Pulse on and off until it's ground. I thought it would be a big gooey mess, but it worked perfectly! The original recipe call for 1/2 pound of uncooked shrimp, peeled and chopped. I just substituted cooked bay shrimp and add them at the end. I also worried about the pork being cooked through, but becuase it was ground it only took a few minutes!! Nam Pla is an Asian fish sauce made from Anchovies. It is like a light soy sauce. -- posted by Mrs Goodall

Garides Saganaki is not a traditional Greek recipe. It was probably created in the early 1960s, as tourists began to flood the Greek islands. It is now a popular starter served in upscale seaside taverns all over the country. Each portion usually comes to the table in its own two-handled pan, right out of the oven. This is the version served on the island of Andros. The sauce is scrumptious, so make sure you provide plenty of fresh crusty bread for dipping. You can stir in cream if desired before placing in the oven. Note: If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated. Recipe adapted from The Foods of the Greek Islands by Aglaia Kremezi. -- posted by ncmysteryshopper