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    You are in: Home / Cookbooks / ZWT Zingo Recipes
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    ZWT Zingo Recipes

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    I've been working on this recipe for years--tweaking and fussing, and I believe it is about ready. My family and friends love it. I also use it as meat sauce filling for lasagna.

    Recipe #152433

    This a great basic recipe to fry up almost anything (shrimp, fish, venison, alligator, etc). I've used it for all of the above with great success.

    Recipe #155845

    While stationed in Germany, there was a little Italian Ice Cream Shop we loved to go to that served spaghetti ice. Basically it's vanilla ice cream, extruded through a press to resemble pasta noodles, topped with strawberry sauce (the spaghetti sauce), and sprinkled with a little coconut (the parmesan cheese). To make this, you need a ricer--a two handled press to extrude the ice-cream through. There is something about that process that makes the ice cream taste different--sort of like what Diary Queen does to their soft-serve ice cream. Serve this to guest after a nice Italian dinner--they will be so impressed.

    Recipe #160121

    Strawberries dipped in this cream mixture are so light, refreshing and good! You can play with amounts used but I love it as directed. Leave on the strawberry tops to use as a handle to dip. Enjoy!

    Recipe #161835

    An easy way to make sweet pickles, bet you can't eat 1.This receipe was given to us by our friend Doyle.

    Recipe #163897

    Sounds like a really yummy margarita!! I love blood oranges! the color is just fantastic! posted for Zaar world tour 2006, mexican portion. from wellfed.net

    Recipe #169601

    4 Reviews |  By -Sheri-

    This is a recipe I'm posting for Zaar World Tour 2006. It's from a cookbook, French Classics. The author, Richard Grausman, stated that poached salmon is traditionally served with a hollandaise sauce but this is much better. You can substitute any thick fish. Serve with potatoes or rice and Chardonnay. Or if you prefer French Hollandaise Sauce #170385

    Recipe #170382

    2 Reviews |  By -Sheri-

    This sauce comes from a cook book, French Classics. This is perfect served over fish. DO NOT overheat the yolks or the sauce will curdle and you will have to start again. Cooking time is complete time. Serve with salmon # 170382

    Recipe #170385

    Said the author of The Laura Secord Canadian Cookbook: "The Home Cookbook, published in Toronto in 1879, included a recipe for Toronto Pie. Although continuing as a family favorite, the name slipped into disuse during the intervening years. A delicate, hot-milk sponge cake split and filled with raspberry jam, Toronto Pie belongs in the same family as Boston Cream Pie. During my 30+ years of living in Toronto, I have never heard of this cake." Maybe not, but it sure sounds good! I haven't tried this yet. I chose it for Zaar World Tour II.

    Recipe #173371

    10 Reviews |  By yooper

    A departure from the normal deviled egg! Very tasty!

    Recipe #35732

    Yummy! This is my own creation and everybody just loves them!! I like to make these on the grill in the warm weather months. When I do that, I reserve about 1/2 the marinade BEFORE marinating the meat, and use the reserved marinade to brush the ribs with while grilling........or I'll just make 2 batches of marinade, and use the second batch just for brushing while grilling. Prep time does NOT include marinating time.

    Recipe #125757

    A vegetarian version with sun dried tomatoes and fresh herbs! I list here the original amount of olive oil called for in the recipe, but I have to admit I often skimp on it a bit!

    Recipe #128224

    Like cinnamon rolls, only with cream cheese filling! You can also make a lemon filling by using lemon zest and lemon juice instead of orange if you prefer. This is a Finnish recipe and Finns don't usually go for very gooey and sweet things - the rolls are subtly sweet and have a fresh orange taste. You can add more sugar to the filling if you like, or try making more of it!

    Recipe #130714

    It's the dream soup here at the beach, for cold toes and noses. Husband and all family love it. Serve with crusty bread for sure, and salad if you want. When picky daughter gives me thumbs up, I believe! I've been eyeballing my clam chowder recipe for years, this time I wrote it down. I hope you enjoy!

    Recipe #158001

    4 Reviews |  By twissis

    I read Derf's "Spiced Salmon" recipe (#137983) with interest since it also uses chutney as I do, but we prefer our salmon grilled w/the smoky, lime flavor of this marinade. I use the marinade all day & then reserve it to use for a sauce I make while my DH grills the salmon. We love this & the combination of the salmon & the marinade sauce has been a big hit with our friends.

    Recipe #158117

    3 Reviews |  By katia

    This is my favorite apple pie. I think that its very easy to make and also is not so full of fat and calories! *update* When the pie is ready I dust it over with some powdered sugar. Much better looking!

    Recipe #161021

    This is from my 365 Pasta Recipes cookbook, but I changed the original recipe quite a bit. Food should be attractive and this dish is really pretty and colorful. And easy to make! Cut the veggies really tiny. This is a great dish for work lunches because it is good hot or cold.

    Recipe #162894

    There is so much butter in these to keep at least 10 huskies warm while sleeping in the snow. That must be the reason for the name! I made this for my easter dinner, I've had the recipe wedged in my recipe file since 1986! It was from a Seattle Times food writer, John Owens. He always had great recipes. After dinner this evening I was saying how much butter I could cut out of this recipe and my children enclosed me in their arms and said, "Mom, DO NOT change this recipe!!" So, okay, it's a heart attack waiting to happen, but heck, this is something I would serve once a year just to see these people make yummy arm gestures. You can change it if you want...but don't and just wallow in this amount of butter! My goodness! If not cooking for a crowd, halve this recipe and cook 30 minutes.

    Recipe #164642

    3 Reviews |  By twissis

    There's nothing better than fresh asparagus & this is a very tasty way to serve it & impress for a company meal w/a chicken breast & green salad. Sadly fresh asparagus is rarely available here in Iceland & very expensive when I find it, so I don't fix this often like I did in the US. It can be prepared ahead, but don't refrigerate (read note below).

    Recipe #164934

    When I arrived in Iceland, this was my DH’s 1st food request & I went thru a lot of RZ cucumber salad recipes to be sure it wasn’t a duplicate. Siggi & my sister named this because it was original w/me & because of my twissis internet identity. For best results, don’t make this a dy ahead, but do allow at least 2 hrs for the flavors to blend & the “cream” to develop from the finished ingredient mix. I promise you’ll like this. (Stated time does not include refrigeration time)

    Recipe #166973

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