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    You are in: Home / Cookbooks / Eastern Europe-Zaar World Tour#4
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    25 recipes in

    Eastern Europe-Zaar World Tour#4

    For Zaar World Tour 2008!
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    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

    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

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

    Recipe #188205

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

    Recipe #186698

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

    Recipe #184991

    From a Russian food site, this is simple and good! Take a moment to enjoy.

    Recipe #175327

    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

    These are tasty little snacks or appetizers. They compliment Cheddar Butternut Squash Soup nicely.

    Recipe #174956

    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

    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

    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

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

    Recipe #148478

    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

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

    Recipe #144056

    Yum! These stewed tomatoes are slightly sweet with a touch of dill. I used this as a sauce for chile rellenos. Great with a creamy cheesy pasta or risotto on a cold wintery night. You're gonna enjoy this! A typically Southern recipe because tomatoes are grown widely in the South, although they are grown all over America, so actually fit in all the regions of the USA!

    Recipe #136980

    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

    This is a stick-to-the-ribs vegetarian delight! Good to prepare on a day when you can enjoy the creativity of cooking!

    Recipe #60819

    Tender slices of chocolaty quick bread will satisfy your cravings!

    Recipe #48365

    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

    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

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