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    You are in: Home / Cookbooks / I'm A Zaar Star!!!
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    689 recipes in

    I'm A Zaar Star!!!

    These are my recipes with 5 star or more reviews. Made for the new Zaar Star game!
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    Displaying up to 20 pages of results. To see all results, or register.

    Cook more than you think you’ll need for one evening and serve this salad the next day at a picnic! Adapted from Delicious Living magazine.

    Recipe #204800

    Adapted from House & Garden, 1964! Easy and tasty! A Scandinavian table is seldom without them. You can use canned beets for this.

    Recipe #235366

    Taken from a nut website, and tweaked, this is yummy!

    Recipe #160213

    In response to a request, this recipe came from Vegetarian Times Complete Cookbook.This is a one dish meal that is perfect to take along on day hikes or to eat at home!

    Recipe #58849

    Eat as is, spread on whole grain bread, stuff into a tomato, lettuce leaves, or in pita pockets along with lettuce and diced fresh tomatoes. Adapted fromVegan Vittles cookbook by Jo Stepaniak and the people of the Farm Sancuary. Update:From a reviewers suggestion, I have addeed crushed toasted nori as an option-it gives it a nice from the sea flavor!

    Recipe #304289

    From www.TopSecretRecipes.com The salad is simple and good, but this is a new way of making candied walnuts!

    Recipe #153044

    This simple and delightful sherbet requires no special ice cream-making equipment-just a fork. It has a tangy flavor and gives the illusion of rich creaminess. The sherbet will keep, stored in an airtight container in the freezer, for 1 to 2 weeks. Cook time is freezing time.

    Recipe #43355

    The crust is made from shredded sauteed zucchini, and filled with a luscious tomato basil cheese filling. Try this! This is a Giada recipe from Everyday Italian.

    Recipe #107553

    From the Fairy Tale Cookbook, this is a lovely breakfast! Sometimes I add 2 tbls. raisins to the oats as I cook them. Popular in New England, Mid Atlantic, Southern, Mid West, West!

    Recipe #119439

    A salad with a Scandinavian twist! Adapted from an aritcle by Rick Nelson, Minneapolis-St. Paul Star Tribune.

    Recipe #235364

    Recipe adapted from Isabell Shipard, author of How I Can Use Herbs in my Daily Life.

    Recipe #204585

    Use real maple syrup for a salad that you will love! Adapted from The Essential Eating Well Cookbook.

    Recipe #196876

    This simple but lovely granola comes from the Green Mountain Inn in Stowe, Vermont. I love the addition of maple syrup! A little history: Sylvester Graham develops Graham flour and Graham Crackers; later, Dr. James C. Jackson uses sheets of baked Graham flour, broken up, rebaked and broken up again to create "Granula". Then Dr. John Harvey Kellogg, a Seventh Day Adventist and director of their Battle Creek Sanitarium, develops a mix of baked and rebaked whole grains, and also calls it "Granula", which was later made famous by Charles W. Post, remaking it and calling it Grape Nuts.

    Recipe #221683

    Blanching keeps the okra crisp and firm in this yummy marinated salad.

    Recipe #48066

    A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

    Recipe #174553

    I got this from Country Woman magazine(May/June 2004). It was submitted by Mildred McWilliams from Covington, Georgia! So easy! I have directions on how to make your own self rising flour.

    Recipe #163038

    This is a British Columbian recipe from Canada. The soil is so rich there, it produces luscious berries and apples. UPDATE: Due to reviews, I have added sugar to the ingredients. Add to taste or don't use-your choice!

    Recipe #173710

    Yum, a delcicious way to fix beets! Adapted from Great Good Food by Julee Rosso!

    Recipe #184991

    Easy to put together, throw it on the grill or roast in the oven. Serve with a Greek salad and some rustic bread. Adapted from Bobby Flay's BBQ with Bobby Flay. Enjoy!

    Recipe #237322

    I make this for our potluck at church and people beg me to bring it again! Adapted from Cooking Live-Episode: America's Best Fourth of July: Salads. Update: I hve found I can toast the seeds, ramen noodles, and nuts under the broiler with no butter for just a few minutes, and they get nice and crisp, but watch carefully, they can burn quickly!

    Recipe #250575

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