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

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    Classic Chinese take out.

    Recipe #176869

    I would rather have a plate of this over spaghetti any day. In the absence of a tomato sauce... the flavors really stand out. This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work "at the office."

    Recipe #176435

    A wonderful fruity beverage based on an easy to make peach puree. The Lassi is spiced by a hint of Cayenne. You can vary the amount of peach puree and Lassi mixture to have a more thinner Lassi styled beverage or thicker to have a more peachy refresher. Refreshing on a summer afternoon as a beverage or after a dinner as a dessert of a different kind. You can make the peach puree in advance, but "hide" it in the fridge, because if someone will find it, it will be gone before you can use in this Lassi.

    Recipe #176174

    1 Reviews |  By ellie_

    For Zaar World Tour II- Italy Recipe source: Bon Appetit (February 1984)

    Recipe #176095

    A light and easy to make summer fish recipe. You can use any white and firm fish fillets (e.g. cat fish, swordfish). This dish is made by a wonderful cold and fruity raspberry vinaigrette. Your guests will be surprised by this combination of fruity, spicy notes and fish flavours. Serve with a green salad and white bread.

    Recipe #176078

    You can substitute another fruit for the apples, such as cherries, pears, or apricots. Posted for ZWT 2006.

    Recipe #175891

    Colorful salad, that's easy to make and yummy! Posted for ZWT 2006.

    Recipe #175808

    My family loves this. It's a lighter version of the traditional Chicken Kiev. I personally leave out the salt, so I made it optional in the recipe. Recipe from Jacques Pepin Good Life Cooking cookbook. This pairs well with Bulgur Wheat Pilaf recipe #175759.

    Recipe #175757

    9 Reviews |  By ellie_

    For Zaar World Tour II - Italy/Portugual. Recipe source: Bon Appetit (May 1984)

    Recipe #175754

    This is a classy yet simple soup from France. I have made mussel soup before but this is the best recipe. Make sure you have the freshest mussels!! Serve with a good loaf of crusty bread to soak up all the wonderful broth! To make this into an entrée add 1/2 pound of cooked pasta, such as penne. Add the pasta to the soup just before serving. This is from Mark Bittman.

    Recipe #175190

    This is the most awesome pork tenderlion ever!! It is from Bon Appetit and is a very poplular "internet recipe"...(I can't believe no one has posted it here yet!) Posting this for ZWT II, Jamaica! The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad.

    Recipe #174041

    I got this recipe from Bon Appetite. It is really a terrific desert and pretty easy. I get tons of compliments every time I make it. If you can't find pre-made creme fraiche at your local grocery store you can make your own the day before (see directions below), ...tons of other creme fraiche recipes on Zaar. Check the tart as it cooks, if the top starts to brown too much, place a tin foil tent over tart. Be careful not to let the foil touch the tart custard, it ruins the look of the baked custard.

    Recipe #173971

    5 Reviews |  By Bayhill

    Posted for the Zaar World Tour 2006-Canada. Recipe is from allrecipes.com website. This bread uses cracked rye and white flour instead of rye flour. Note: prep time is approximate as the "dough" cycle on different bread machines may vary.

    Recipe #173582

    Creamy Summer Dessert for the World Tour II chock full of peaches and raspberries

    Recipe #173530

    I made this and it is yummy! I am posting for ZWT 2006. Raspberries make a ruby red sauce to serve with this chip rich cake.

    Recipe #173436

    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

    4 Reviews |  By Bayhill

    Posted for the Zaar World Tour 2006-Syria. From "The Best of International Cooking" cookbook. Even though the title says that this is a salad, it is actually a dessert. If you prefer a less sweet dessert, add the juice of one lemon. I haven't made this recipe, but I love dried fruit and nuts and this sounds delicious. Note: prep time does NOT include refrigeration time, so be sure to allow extra time for required refrigeration.

    Recipe #173366

    From my Canadian pal. I'll never try it, but if you like heart, try it! And if you do, please let me know what you think! Apparently works with caribou heart as well.

    Recipe #173361

    Everyone knows by now how much I hate Edith Gump but love her cooking. I only pretend to like her and take her phone calls so she will share her delicious recipes. This onion soup is ambrosia in a bowl.

    Recipe #173175

    From Martin Yan's Show "Yan Can Cook."

    Recipe #172693

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