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Bs Zingo ZWT3

Zingo Recipes for The Fab Four Queen Bs

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Authentic Mexican recipe from a friend of the family. Posted for ZWT 3- Mexico.

Recipe #235672

Recipe #234771

This is a delicious side dish salad! If you find arugula too peppery, make the salad with mixed baby lettuce instead. Also, for a meatless version, omit the salami and add mini mozzarella balls, which I love. Recipe is from Woman's World.

Recipe #225844

A great vegetable and rice combination! Can be used as a side dish or a meatless one dish meal. From Vegetarian Times magazine.

Recipe #223768

These are very cute and very tasty little dinner rolls. They are sweeter than normal ones because of the honey, but make a good companion to food none the less. Perfect for Easter because of their cute bunny shapes! Just make sure that you plan ahead to make these because it takes times for them to rise and to shape them. i think they taste better warm and are more of a dense sweet bread good with coffee or tea

Recipe #221165

I have been making this apple crisp every year for Thanksgiving and other holidays for 10 years! Ms. Lamorte, my first grade teacher made it with the whole class and it instantly became a tradition to make every year. It is very simple, but so full of flavor. We always serve it hot with vanilla ice cream.

Recipe #218710

I wanted something different than the usual wheat bread, so I made this recipe with half wheat and half white flour and I am so glad I did. The best part is shaping the bread. I was scared to at first, but it actually turned out to be very simple and fun! The herbs give this bread such a tasty and unique flavor! **Also I didn't use rapid rise yeast, so I had to let the dough rise a lot longer then said here. About an hour for each time**

Recipe #211743

These are absolutely amazing! While home with the flu, I saw the chef from the Loveless Cafe in Tennessee on the Martha Stewart show. She made these pork chops on the show and they looked so good that I had to try them. My entire family loved them. As usual, I reduced the sugar content by using Splenda's brown sugar instead of the real stuff. I also doubled the sauce, which you won't regret. Note: Recipe from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern.

Recipe #209317

Rice-based dish with cashews, spinach, and seasonings.

Recipe #175767

This is one of my favorite cookie recipes. The dough can be frozen and used later, if you don't want to make them all at once. Just place balls of the cookie dough into freezer bags and toss them in the freezer. Bake them straight from the freezer, increasing the baking time by a couple of minutes to compensate for the frozen dough.

Recipe #175752

Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006

Recipe #167072

This is easy, quick, and delicious! The fresh rosemary and garlic make the beans taste heavenly. To make this even quicker, just cook it in the microwave.

Recipe #162882

I created this burger recipe for a famous burger contest. I did not win any prizes, but my family sure enjoyed the taste testing! Hope you like these deliciously different burgers as well!

Recipe #237062

Sweet and spicy. Great with tortilla chips or as a dipping sauce for grilled chicken or fish. Posted for ZWT 3- Mexico. Ole!

Recipe #235580

In rural Ohio, rivel soup is a treasured home-style soup and everybody has their own version. This recipe is from my mother. You can add left over mashed potatoes after you have cooked the rivels in the onions and celery for extra potato flavor.

Recipe #230444

Be patient when caramelizing the onions. If you rush them, they won't taste as sweet. You could also use Monterey Jack or mozzarella in place of the Cheddar cheese.

Recipe #227276

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