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2006 Zaar Adoptions

These are the recipes I adopted in September 2006 during a mass adoption of recipes previously submitted by members who later left the site. I selected them because they are the kind of foods I like and will carefully make and photgraph each recipe over time. For those that have been tried and tested, my edits will be explicit and mostly commentary to help other chefs. Those that have not been tried, I am more likely to tweak to suit my own tastes in the hope that others will enjoy the updated versions.

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6 Reviews |  By Bergy

I got this recipe off the internet. It is by Chris Schlesinger. When I use it I cut the salt way back & up the cayenne. Very good rub

Recipe #39977

This is a recently adopted recipe that I have not yet tried but plan to do so soon. Looks like a lovely addition to grilled chicken, fish and maybe even pork.

Recipe #69093

I recently adopted this recipe having loved it when I prepared it myself. They are a bit of work, but the results are delicious and impressive. I do not plan to change the recipe but may add some hints from my own experiences. Orignal chef's comments: These are very simple fancy cookies to be served either alone or with a mousse, ice cream, fruit, custard or most anything. They can be formed into cups to hold your dessert. This is a simple and foolproof recipe which I make at work all of the time. Prep time does not include chilling the batter overnight. Recipe adapted from David Blom

Recipe #66012

Recipe by Rick Bayless and originally submitted by Mean Chef. I adopted this recipe in September 2006.

Recipe #52596

Dress up those canned baked beans with a few simple ingredients you probably have on hand already. Quick and easy. From "The Vegetarian Gourmet's Easy Low-Fat Favorites".

Recipe #65285

An adopted recipe originally posted by Mean Chef. I have not tried this one yet as I have not yet found arbol chiles.

Recipe #52710

These moist, cake-like cookies make a pretty finish to a meal, and are perfect when you want something that's not gooey sweet. Adapted from a recipe by cookbook author Jeanne Voltz.(Adopted 9/06)

Recipe #51508

The perfect biscuit cobbler topping.

Recipe #52916

A light and colorful side dish.

Recipe #65410

This is an adopted recipe that I selected because it so closely matches my tastes. I do not intend to alter the recipe as it has so many favorable reviews. Once I prepare it, I may annotate the directions based on my experience.

Recipe #66035

Recipe adapted from Robert Del Grande

Recipe #62707

Recipe by Gale Gand. I adopted this recipe in Septembe 2006 but it combines favorite flavor in one of my favorite treats.

Recipe #115418

These cookies are very pretty and light, perfect for tea parties. They also look more complex than they are; you simply make two sets of dough (one plain, the other chocolate) and roll them into a cylinder, then slice them and bake.

Recipe #69563

This bread toasts well for breakfast. Adopted this recipes in September 2006. Looks lovely.

Recipe #75671

I adopted this recipe in September 2006 from the Recipezaar account and have not tried it yet. The original owner, Mean Chef, had a great selection of authentic Southwestern-Mexican fare and I'm sure this is every bit as good as though I have already tried.

Recipe #53912

Adopted in September 2006, this quick bread looks simply delicious. The original chef's comment: The glaze made with fresh tangerine juice gives this bread moistness and flavor. The texture is cakelike and it keeps well, too!

Recipe #51293

I adopted this recipe in September 2006, selecting it because I love healthy side dishes that add flavor to the plate. the original chef commented that the recipe is from Robert Del Grande.

Recipe #62710

I love biscotti of all sorts, and this recipe, packed with walnuts in a double chocolate dough, is just delicious. Adopted from Mean Chef in September 2006, I have left the original directions intact, but added my comments and notations in parentheses. As presented, this yields about 30 six inch long cookies. If you want smaller biscotti, divide the dough into 3 logs, and reduce your baking time accordingly.

Recipe #53904

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