"Food Adventures of a travel addict"
21 Recipes Created by CRZYLLAMA71
Traveling the world on many government paid "vacations" to exotic places like the jungles of Nicaragua, the Sahara desert, Saraejevo, Bosnia e Herzogovina before the street lights were back up, the DMZ in Korea...too many places, too much fun and a slew of new food and recipes awaiting discovery.
Recipes in this Collection
Cookbook creator says: I first made this when I was a young soldier with a really uptight boss. he never did realize the high fiber content of my muffins was what caused him to remain in the bathroom that day! He should have been eating more fiber on a regular basis!!!Submitted by CRZYLLAMA71
Cookbook creator says: When I was 16, i made my first meal for a boyfriend. It was a calamari pasta sauce. Needless to say, years later the love for squid survived, the boyfriend did not!Submitted by CRZYLLAMA71
Cookbook creator says: I had a good friend, Rosie, who was from Mexico who would cook with me in the barracks when we were stationed in Germany. We were the only 2 who could cook something more complicated then ramen noodle soup. Where are you now Rosie?Submitted by CRZYLLAMA71
Cookbook creator says: I was once chased by a wild boar while jogging the tank trails in Grafenwoehr, Germany. Soldiers would scare new troops, doing boar calls and try to bait boars with hidden trash next to the newbies tent. To say the least, you run like a madman when a wild boar chases you. Don't do this kids!Submitted by CRZYLLAMA71
Cookbook creator says: There are many varieties of basil in the world, so there is no need to just use the sad little plant you find in the grocery store. Basil is easy to grow and few bugs will devour it.Submitted by CRZYLLAMA71
Cookbook creator says: I never liked mushrooms as a child, they seemed to always be white slimy blubs with dirt. The "shrooms" at college didn't endear me either. Eventually, I discovered the dried wood pilze from Germany and fresh porchini's in Italy. I still don't cook many mushroom dishes, but this one is a nice treat.Submitted by CRZYLLAMA71
Cookbook creator says: Back in 1995 at the "Fat man" stand after hitting the Italian disco techs we would imbibe in these wonderful sandwiches. He made a sausage panini with grilled vegetables and onions that was awesome. 2 years later, I learned it was made with horse and he spoke english. Ach!Submitted by CRZYLLAMA71
Cookbook creator says: Polenta is very versitile and takes on the taste of whatever you top it with. I prefer to grill it so it has some form and firmer texture. You can find it fried like fries at the local tuscan ski slopes.Submitted by AUTUMNINNY
Cookbook creator says: I'm a huge Tzatziki fan. Add it to grilled salmon, or use as a dip for french fries. Can be used as dip for vegetables and even as a face mask!Submitted by MISSJCISRUNNING
The Italians have a way of mixing taste together that will surprise your senses. This is usually served as an appitizer course, but add some focaccia and a green salad and you've got an easy no cook meal!Submitted by CRZYLLAMA71
Just outside of Pisa, Italy is a little green shack that serves only this salad for lunch. Oddly enough, you usually see construction workers and blue collar men eating there! Viva ItaliaSubmitted by CRZYLLAMA71
The Italian don't view sandwiches quiet the same as we do. These are served as quick "between little snacks"...tra..mezz....ini. I added this only so I could know the calorie content of my normal breakfast!Submitted by CRZYLLAMA71