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    You are in: Home / Cookbooks / Best of the Bunch
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    63 recipes in

    Best of the Bunch

    These are my tried and true Zaar recipes
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    6 Reviews |  By ellie_

    Simple-to-make crepes makes excellent use of fresh-from-the-garden chives and scallions. Delicious served with yogurt of low-fat sour cream topped with additional chives for a low-cal lunch or with stir-fried shrimp and vegetables for lunch or dinner. Recipe originally printed in Garden Design (May 2003).

    Recipe #65227

    These wings are so easy to make, and finger licking good. Every time I bring these to the office as a snack they go in minutes. I usually marinate a whole heap of these wings, and divide them up into bags in the freezer. And each time I am pushed for time, I just pull out a bag (a portion enough for my family) and pop them into the grill. The longer the wings stay marinated, the tastier they are. Whatever you do, do NOT leave the honey out. Makes a BIG difference. Pretty healthy dish.

    Recipe #46734

    23 Reviews |  By Rita~

    My Husband favorite. A one dish meal. You can prepare everything up to putting in the oven, chill, till ready to heat. Serve with a nice crusty bread. Or skip the pasta and make Shrimp Parmesan Sandwiches. Check out the step X step for this recipe http://www.recipezaar.com/bb/viewtopic.zsp?t=223776

    Recipe #72119

    Love this simple but delicious noodle soup on a cold wet rainy day. Great meal in one. Total comfort food.

    Recipe #54856

    Don't say ooohhhh GROSS! Try it; it's addicting.

    Recipe #74475

    6 Reviews |  By chia

    total summer food, this is great with lobster too.

    Recipe #67113

    Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :)

    Recipe #50409

    1 Reviews |  By Mirj

    This comes from Jewish Cooking in America by Joan Nathan

    Recipe #14729

    33 Reviews |  By Dee514

    This recipe was posted in answer to a message board request. It was one of many recipes that came with my ice cream machine. Cinnamon ice cream is yummy on warm apple pie, baked apples, bread pudding or just in a bowl by itself, on a hot night. Freezing time for this recipe is 30 minutes in my electric ice cream machine. Time may vary according to the manufactures directions for your ice cream maker. Cook/Prep times do not include the 1 to 2 hour chilling time needed before processing/freezing the cooked mixture. Note: The egg yolk gives the finished product a better texture.

    Recipe #67382

    20 Reviews |  By Bergy

    Sometimes simplicity produces the best flavor. The preparation time does not include the 1 hour marinade time. Marinade in the fridge.

    Recipe #39622

    79 Reviews |  By PanNan

    I'm always asked to share this recipe, and people are often surprised to see how similar the ingredients are to their own recipe. While the ingredients may be similar to other posted recipes, the technique is the key to this outstanding potato salad. The specific ingredients are important, too. Russets absorb the flavors best, but don't hold their shape well. Dicing them after they are cold, and folding the other ingredients in gently, takes care of that problem. Don't skimp on the mayo and other dressing ingredients. The potatoes will absorb a lot of moisture, and you want a creamy salad. Another key to flavor and texture is the very fine chopping of the onion, celery and pickle. You want the flavors to disperse throughout the whole dish, but when you take a bite, you want to bite into potato, not an onion chunk. For smaller apetites and crowds, you can halve the quantity easily. In Louisiana and other states where they serve Cajun food, potato salad is often served with gumbo.

    Recipe #63017

    This is a recipe from Cooking Light. It is 5WW points per serving!

    Recipe #60529

    This recipe came from Kristine Snyder, Kihei, Hawaii, and was the $25,000 grand prize winner in the National Chicken Cooking Contest.

    Recipe #65297

    20 Reviews |  By chia

    This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different

    Recipe #61838

    I actually won a cash prize in our local paper for this recipe. My husband and I will eat the whole thing ourselves - make several if you're having guests. If someone you love doesn't care for cauliflower, this may be the ticket!

    Recipe #19710

    These prawn cakes are a great appetizer or small finger food to serve with drinks. They can be made in huge batches, all shaped and kept in the freezer. And when you need them (which will be often), just take them out and shallow fry. It is ready to be served. Great for unexpected guest.

    Recipe #56494

    Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.

    Recipe #74844

    21 Reviews |  By Bergy

    These chips are great, vary the flavor to your liking. I use no oil but if you wish spray the chips with a little oil,before putting in the oven and spray again when you turn them. You really don't need to! Try sprinkling them with salt and Adobo spice -

    Recipe #13613

    13 Reviews |  By PaulaG

    This recipe is in the October 2004 issue of Prevention Magazine. I love salmon and ginger.

    Recipe #100260

    114 Reviews |  By Mirj

    You can use these in all kinds of recipes, pastas, salads, whatever floats your boats. I also like to snack on these, although the flavor is intense!

    Recipe #14681

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