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    You are in: Home / Cookbooks / Best of the Best
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    59 recipes in

    Best of the Best

    This is a collection of recipes found on Recipe Zaar that I have tried and loved!!!
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    Displaying up to 20 pages of results. To see all results, or register.

    This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. Just want to warn that I have not yet made this recipe and therefore cannot yet vouch for it, although I chose it because it appeared to me that it has potential to be tasty and interesting. I plan on eventually cooking this and, if needed, will post any changes I think are called for.

    Recipe #7201

    59 Reviews |  By Anna T

    This was a delightful salad. Tasty and crunchy. Sure to please your guests for a barbeque or anytime!

    Recipe #230035

    Recipe by Paula Deen of The Lady and Son's in Savannah, GA. It's Mmmm-Good! I found that the cooking time may need to be increased to get the meat fork tender, so allow yourself some extra time. This can also be fixed in the crockpot.

    Recipe #114608

    7 Reviews |  By Elisa72

    The only request my new husband had for our first holiday meal together was cheese grits. Having never had them before I called his mother for her recipe and have been hooked ever since! UPDATE: I wanted to cut the fat content so tried this recipe with light Velveeta and cut the butter to 1/3 cup. We couldn't tell the difference and cut the fat content by about a third!

    Recipe #146271

    This recipe was printed in the "Arizona Republic" newspaper when Chasen's closed its doors. Chasens was a Hollywood hangout. Elizabeth Taylor liked this chili so much that when she was on a movie set out of the country, she would have them ship it to her on location.

    Recipe #28919

    1 Reviews |  By PjD#2

    This is a favorite of my mom's. She is a cooking show fanatic and on 'farmer vision' this was practically the only one available to watch! Unsure about actual serving size, depending on what it is used for.

    Recipe #228192

    This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

    Recipe #48401

    It was the Fall of 1987 when Pete Nyhus walked into our office, just to visit. We started talking about breakfast, and he reached into a wastepaper basket and pulled out a scrap of teletype paper. He wrote out this recipe, and my family has never used pre-mix since.

    Recipe #5170

    These potatoes are so simple yet the flavor and texture is incredible. I have had friends say they will not bake a potato any other way after trying these!

    Recipe #59353

    Think you're family won't eat their greens? Think again! With all the yummy accompanying flavors in this side dish, you won't find the beet greens overpowering at all.

    Recipe #67778

    One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy! Famous-Barr's French Onion Soup

    Recipe #607

    This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good

    Recipe #42071

    Use only a very large-holed straw or the long handle of a wooden spoon to make the holes in the top of the cake or the strawberry puree will not penatrate, the holes must be at least 3/4-inch large for this. Plan well in advance the baked cake must be room temperature before topping with the puree, then there are two 2-hour chilling times after, to save time you can bake the cake a day ahead, cool then cover with plastic wrap, prep time includes chilling times. Do not make the mistake of making this into a layer cake the topping will not hold onto the sides of the cake ;-) Yellow or lemon flavor cake mix works well for this or you can use Betty Crocker Super Moist Strawberry Cake Mix. This cake is nothing short of absolutely *FANTASTIC*

    Recipe #222107

    This is so quick and easy. People can't stop eating them.

    Recipe #57177

    I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my recipe#186700 *and* recipe#244592

    Recipe #138173

    Yummy spread for a sandwich. Or you can use this to make great appetizers.

    Recipe #27536

    The saying "good things come to those who wait" certainly applies to this recipe that I got from my Italian sister-in-law!! It goes well with most types of pasta (tortellini, rigatoni, etc.)and is perfect for lasagna or any other baked dish.

    Recipe #57239

    This is such an easy recipe that is elegant and delicious. Has an 8 hour marinate time.

    Recipe #95126

    I got this from the Best of Bridge cookbook. It is a real hit at BBQ's as well as a side dish on a hot summer day. I make a big batch because people always want to take leftovers home! Tastes even better the next day, but the cucumber will be a bit wilted, but doesn't affect the taste. Enjoy! Edited to include: You can also add some fresh dill weed to the dressing. It adds a nice flavor. Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn't alter the taste too much. I have successfully used it in place of sugar. It depends on your tastebuds.

    Recipe #90816

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