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Eastern Europe-Zaar World Tour#4

For Zaar World Tour 2008!
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These are tasty little snacks or appetizers. They compliment Cheddar Butternut Squash Soup nicely.

Recipe #174956

Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer the soup for about 20 minutes total. Adapted from Vegetarian Times magazine(2006).

Recipe #205978

Flavor, flavor, flavor! From Good Deal with Dave Lieberman.Good deal Dave!This may be cooked in a crockpot. The ale in this may be replaced by chicken or vegetable broth. You may also use chicken legs and wings instead of turkey.

Recipe #160617

Tender slices of chocolaty quick bread will satisfy your cravings!

Recipe #48365

This from a book called Recipes For Change by Molly Siple and Lissa DeAngelis. This is a dilightful low fat entree you will enjoy! You may use sour cream instead of the yogurt if you wish(skip the part about draining).

Recipe #228591

A beautiful cake that tastes too good! Adapted from Finecooking(#47).

Recipe #188205

A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.

Recipe #170004

Adapted from The Art of Hungarian Cooking. Posted for the Zaar World Tour. If you don't want to use brandy(or whiskey), sub apple juice.

Recipe #172514

This is a recipe from the Little Prague Bohemian Restaurant. Sometimes a shot of rum is added but I have not included it in this recipe. Dobrou chut-Enjoy!

Recipe #175323

Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins(authors of The Silver Palate Cookbook), this is great served on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.

Recipe #133000

Raisins, walnuts, pecans, almonds, and honey cozy up in a rich, buttery pastry roll. Great served with coffee and covered in berries and whipped cream. Plan a little ahead, as this must chill for a couple hours. Adapted from Chef2Chef.

Recipe #196956

Yum, a delcicious way to fix beets! Adapted from Great Good Food by Julee Rosso!

Recipe #184991

Pronounced LEH-cho, this is a simple but versatile sauce. It's unique flavor is derived from the hot peppers, which vary immensly in intensity of hotness, so use more or less peppers to match your taste. Lesco freezes beautifully and makes an excellent base for soups and stews, delicious on fish, or with pasta and rice with a dollop of sour cream. Adapted from Moosewood Restaurant Low Fat Favorites.

Recipe #196141

This is on nearly every Russian restaurant menu. The mushrooms make this dish, so choose flavorful ones like shitake or chantrelles. Mix them with button or portobello mushrooms if you like.

Recipe #174789

This flavored oil is easy to make and adds an individual touch. Use this to baste vegetables and meatwhen grilling or broiling.

Recipe #144056

A good brunch, lunch, or supper! Adapted from Moosewood Restaurant New Classic cookbook. New England, Australian, Mid West, West

Recipe #148478

A special drink in Russia served at parties, or for New Years or Christmas! From Russian Foods. I haven't tried this yet.

Recipe #175330

This makes a great spread for toast, pita crisps, zucchini rounds, or endive! From Great Good Food! Russian in origin.

Recipe #186698

These bars have a pumpkin pie filling and are terrific smothered in the buttery, nutty praline topping. Adapted from Food&Wine magazine(Oct. 2005). Enjoy! This is definately a Southern recipe, using pecans which are grown in Georgia!

Recipe #144223

Adapted from License to Grill by Chris Schlesinger and John Willoughby. Make sure you get steaks that are really thick, so they can get a good, strong sear on the outside and still be rare at the center.

Recipe #120682

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