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Newest recipe zaar

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This cake is equally as good for desert and breakfast.....I love it as a coffee cake! It is a bit sweet, but only live once, right!? Start the frosting just before the cake comes out of the oven, because it has to cool before adding the sugar.

Recipe #449454

1 Reviews |  By Annacia

Gift or fridge. *Uses: on grilled chicken, fish, red meat, mixed with veggies such as peas, on sandwiches

Recipe #489589

Delicious grilled duck is done in two stages: first parboiling the duck in a tasty orange broth and then grilling the pieces basting with a fruity glaze. I used a charcoal grill, adding wood chips to the charcoal for a wonderful smoky flavor, but the duck can be also grilled on a gas grill or even under the broiler. The grilling time is approximate because it will depend on what type of final grilling is done.

Recipe #93902

Thought this sounded interesting. This recipe uses an electric smoker but think it can very easily be adapted to a manual or other smoker, allowing for extra smoking time.

Recipe #178015

1 Reviews |  By twissis

This is another recipe found in 1 of my newsletters & the only thing sweet about them is how they taste. Lynn C. of Brighton, Tenn was credited & is a freq the site. ... “My great- grandmother brought this recipe over from Ireland,” said Lynn. “She called them breakfast cakes, but we like our name better!” Consisting mostly of grd sausage & grated potato, the patties are a bit like potato pancakes. BUT these are lighter & more strongly-flavored w/a variety of herbs & spices. ... For extra fun, Lynn suggests serving Blarney Cakes topped w/maple syrup. *Enjoy!*

Recipe #482848

1 Reviews |  By I'mPat

From a national supermarkets Christmas magazine. They suggest filling with gold truffle balls but any sweet/lolly/chocolate would do, I also think this would be a good one for Easter and filled with mini Easter eggs.

Recipe #468951

1 Reviews |  By Annacia

Holiday weekends mean visiting with friends and family and they will all like this. I find that making it is somewhat theraputic (must be the kneading) and the finished bread is so pretty that you feel quite proud of yourself and your creation. The taste is one that brings you back for more. This bread is delicious served with honey butter, which you can easily make by beating together 1/4 cup honey and 1 stick softened butter. Prep time given does not include 1 1/2 hrs of rising time.

Recipe #184833

Found this in a Cuisine at home "cooking for two" book I bought, made it and LOVE it. Made just enough for DH and I and only used one pan to cook twice, first partially cook sprouts in water then saute in butter. The end result is YUMMY if you like sprouts and really brings out the fresh flavor with a nice bright color. I did saute some onions with mine and liked that.

Recipe #461160

Found this recipe in a Paula Deen magazine and looks pretty and sounds good. Can't wait to try it out.

Recipe #330253

This is a fun twist of the sandwich classic, by Grace Parisi for Food and Wine Magazine. She makes this ham salad mixed with crunchy rye bread croutons and little bits of Gruyere cheese. Then she tosses it in a mustardy dressing with celery and chives. Grace likes to wrap the salad in Bibb lettuce leaves for an inside-out sandwich. You may choose to serve any way you'd like. Note: you can prepare the rye croutons in advance.

Recipe #458000

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