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    You are in: Home / Cookbooks / Want to Make ZWT 2013 Round 2
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    51 recipes in

    Want to Make ZWT 2013 Round 2

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    Displaying up to 20 pages of results. To see all results, or register.

    This traditional Danish recipe is a popular Danish meal.

    Recipe #486754

    From a free Penzey's recipe card...

    Recipe #204077

    12 Reviews |  By loof

    My daughter's boyfriend's mom gave her a cookbook that was created by the Houston Ballet for their Nutcracker Christmas Market in 1984. The recipes in the book were submitted by directors, choreographers, and dancers in the Houston Ballet that year. This recipe was submitted by Leeanna Vidaurri, Corps de Ballet.

    Recipe #292034

    Posted for ZWT. Adapted from The New York Times cookbook.

    Recipe #232822

    3 Reviews |  By ellie_

    Another chicken sandwich recipe that's a little different from the usual This is a great way to use leftover chicken. Recipe source: local newspaper

    Recipe #396396

    This is a great grilling recipe for when you're short on time but still want a flavorful meal. It's an easy one! Notes: You can grill the chicken on your stovetop, too. I sliced the chicken and served it over a green salad.

    Recipe #504288

    From the April 1991 issue of the sexy Chile Pepper magazine. The intro to the recipe says, “In many parts of the Caribbean, beans are called ‘peas.’ This recipe is a Bahamian variation on a dish which has numerous names throughout the Caribbean and Central and South America. Two ingredients are common to all of the variations: beans of some variety and rice. Other ingredients vary and coconut milk is commonly added. In spicy regions, chiles are added at the cook’s discretion.”

    Recipe #490449

    Recipe #503204

    2 Reviews |  By loof

    A yummy chicken dish with a tropical flair!

    Recipe #269220

    From Kraft Food and Family booklet; posted for ZWT 5.

    Recipe #373111

    7 Reviews |  By Susie D

    This colorful & veggie loaded version of picadillo was inspired by the colors of the fresh vegetables sitting on my counter. There are as many versions of picadillo as there are chefs cooking in their homes. This one pleased my family with it’s slight sweetness and the spicy complement of the topping. I hope it works for your family too. This recipe was created for RSC #8.

    Recipe #161362

    From Bittman's, "The Best Recipes in the World." If you like any of his recipes, you may as well go ahead and buy the book. It's fantastic, both as a reference and for its recipes.

    Recipe #369399

    Recipe from Caribbean Pot.com

    Recipe #504554

    I had a craving for a favorite dish from a restaurant, so I decided to see if I could imitate it at home. Here it is after some experimentation. I like to roast my peppers myself, but you can also use jarred. To roast my peppers, I like to cut the peppers in half and roast in a pan prepared with nonstick cooking spray. Cook at 400F for 15-20 minutes, until skin begins to peel off. Put in a bowl with lid or paper bag and let steam for about 15 minutes and then peel off the skins and slice. Jerk seasoning recommendations for marinating will vary - so check your recipe or bottle to see how long in advance you'll need to prepare the chicken. I use a homemade one that marinates overnight.

    Recipe #341292

    I found this recipe on the Eating Well website. Charring tomatoes in a hot, dry skillet makes them smoky and flavorful; in combination with fresh herbs and spices, they elevate this dish from “everyday” to “ta-da!” Serve the tacos with reduced-fat sour cream.

    Recipe #464854

    This recipe is lovely with chicken or pork. Serve over egg noodles or rice.

    Recipe #458375

    5 Reviews |  By katew

    An All in One Cake !!

    Recipe #396691

    A danish recipe posted for ZWT - Scandinavia

    Recipe #427852

    I received this recipe from a friend in Barbados. It reminds me of a corn pudding, or very soft cornbread.

    Recipe #504718

    8 Reviews |  By loof

    This recipe came from the "Sunday Night Football Cookbook", published in 2008. The book contains recipes from players, coaches, and restaurants in cities around the NFL. This was posted by Roy Williams, a wide receiver who at the time played for the Lions but now plays for the Cowboys.

    Recipe #436476

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