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Best of the Bunch

These are my tried and true Zaar recipes
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I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.

Recipe #113299

A simple way to cook a wonderful roast.

Recipe #12027

These are strong in taste but soft and light

Recipe #97715

This tastes as good as it looks!

Recipe #153551

These are so fast and easy. Something a little different for breakfast. They are wonderful with maple syrup drizzled on top, and no need to butter.

Recipe #124176

Another fine recipe from chef Jim Lee. I serve over steamed rice. Preparation time includes marinating time.

Recipe #131015

This savory flank steak marinade with soy sauce, garlic, sesame, and ginger makes for a good week night dinner because the flank steak is marinated ahead of time, marinate 4 hours to 2 days. Serve with a simple green salad and grilled vegetables. The recipe comes from Sunset.

Recipe #97110

I think this was one of my Mum's dishes, but I'm not sure. Be that as it may it's a good one. On these hot summer days my portable oven goes out to the patio table to keep the heat out of the house but this dish cooks so quickly that's not necessary. I've done it using Roughy, cod, Alaskan Cod, Snapper, and even Tilapia. You can not go wrong as near as I can tell.

Recipe #96338

This is my old fashioned style soup and is always enjoyed especially during the cold weather.

Recipe #79563

My daughter despises zucchini, but my husband and I love it, so this is an easy way for us to get our "fix" and it's the perfect amount for the two of us. If I'm baking something else in the oven, I'll just put this in till the meat or whatever is done, then crank up the broiler and top it off in there. And of course, you can use more cheese or anything else you desire.

Recipe #64359

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

Recipe #87782

10 Reviews |  By Marie

I made this for dinner last night and it was awesome. The baked breadcrumb topping mixture is to die for! Recipe found on the internet.

Recipe #87506

38 Reviews |  By Derf

Crusty scallops--excellent! From Cooking Light.

Recipe #16855

127 Reviews |  By Lorac

Whenever we get back to the Boston area, it's a priority to to have a meal at Legal Seafoods. I recently "re-discovered" this recipe buried in old newspaper clippings. I had tried to recreate it in the past but now know I was missing the most important ingredient - buttermilk. I made it again after posting the recipe so I have edited the original description. It's even better than I remembered, you might want to try just a dash (or more) of cayenne pepper. It's delightful !

Recipe #86307

This recipe is adapeted from Old Bay Seasonings recipe.

Recipe #85305

My mom came across this recipe and made it about 15-20 years ago. We've been making it ever since. It's a simple and good salad.

Recipe #103953

This recipe came from a church cookbook. I've made this for years. It is such a good cake that is good for any occasion! It makes a great coffee cake to take to work or also great served with some eggs and fruit for a brunch on a busy holiday morning!

Recipe #46947

Presented By: Belinda Ellis, White Lily Foods

Recipe #99626

This is how we make them here in Sweden. My mother always does them this way, and in every other Swedish family I have visited. The other recipes I have seen here have little resemblance with the original. The pancakes should be thin like crêpes. It's also important that the skillet is thoroughly and evenly hot before starting (even then, the first few may not turn out perfect). Mark 4 on a 1-6 hob is good. Note: The recipe is very easy to remember in Metric: 2 eggs times 3 (deciliters) flour equals 6 (deciliters) milk.

Recipe #31040

This is a very moist cake. I have been requested to bring this to every pot luck we have at work. The cake is also very good without frosting, or sprinkled with powdered sugar.

Recipe #94128

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