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    You are in: Home / Cookbooks / The Best of Zaar World Tour 4
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    The Best of Zaar World Tour 4

    Over 160 Zaar members have been virtually touring the world through their kitchens for the last 7 weeks. We have learned a lot about different cuisines, cultures and have come to appreciate some of what each region has to offer as well as made lasting friendships along the way. Each player has selected their 2 Top Recipes to share with you that in their opinion were the best of the best, the ones that deserved recognition, the crème de la crème.
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    Avocado pits unite!! Save this guacamole/avocado dip from turning black or brown!! The pit/seed of an avocado prevents guacamole/avocado dip from turning brown or black. It keeps it green, even after a day. This dip does not have any tomatoes in it. My mom made it this way when we kids were growing up. It is simple to make and very tasty. For a spicier, hotter dip, use jalapeños or serrano chilies instead of green chilies. The full flavor of the avocado comes through because there are not a lot of ingredients to mask its true flavor. This can be served as a side dish on a leaf of lettuce. You can also put a scoop of it on top of enchiladas or burritos. Larger avocados can be used but you will need to add more of the other ingredients as well. Preparation time is approximate.

    Recipe #93640

    4 Reviews |  By Sue Lau

    This is a warm weather favorite for my family. We love to grill and fish is a natural choice!

    Recipe #27322

    From the Vine Hill Inn in California.

    Recipe #215006

    4 Reviews |  By Alskann

    Just something I threw together one day when we were going to be gone all day and I didn't want to do the same old (but yummy) crock pot roast. The "drippings" from this dish make a very flavorful gravy to serve with the roast and mashed potatoes. I think this would be good with a few sliced carrots and celery tossed in also. **This can also be used with moose and other wild game** This is a nice way to cook wild game that tends to be a bit dry. You can add water if it is too salty for your tastes.

    Recipe #265284

    I played with a King Arthur flour recipe and got this tasty delight. YUM!

    Recipe #288369

    A traditional octopus meze to have with ouzo or wine.

    Recipe #59942

    I first had one of these wonderful sandwiches just after I had moved to Cyprus; I remember sitting in an old, rundown taverna with a chilled Keo beer, whilst gazing out towards the deep blue Mediterranean Sea! Bliss! They are usually made in long, fat finger rolls, similar to hoagies or sub rolls, but you can also make them with pitta bread or other shapes of bread rolls. Halloumi is a traditional Cypriot cheese, which is still made locally by lots of Cypriot ladies - you often see the cheeses "hanging out to dry" in old, but hopefully clean (?) tights or stockings! Halloumi is an extremely good cheese for cooking, it maintains its shape and becomes toasty and slightly salty when fried or grilled. You can buy packs of good quality Cypriot Halloumi cheese in most supermarkets or in a delicatessen. It can last for up to ONE year when bought in a vacuum-sealed pack! Halloumi is the Greek Cypriot name for this cheese, the Turkish Cypriots call it Hellim - it is the same cheese however, and the best cheese is made with 100% sheep’s milk. You will find these sandwiches all over Cyprus in different guises, this is my favourite combination.

    Recipe #307295

    This is a great recipe from Ingrid Hoffmann.

    Recipe #307048

    This sounds like a really good black bean soup...though I love most ALL black bean soup! I'll update once I've tried it. I'm posting this for ZWT 4. This is a recipe I got by Cinda Sanners from her "Soup Buffet" show.

    Recipe #308228

    A Middle Eastern salad I found online. Haven't tried it yet, but looking forward to doing so here soon. ZWT Summer'07

    Recipe #232944

    Mmmm! Is this good! It tastes very gourmet without much work. I got this in an e-mail recipe exchange (similar to a chain letter) where each person shares one of their all-time recipes! Jenny who sent this to me said she adapted it from a recipe in Cottage Living Magazine.

    Recipe #193399

    Panini with 4 Italian cheeses and tomatoes with basil....grilled cheese will never be the same again!

    Recipe #173066

    I was perusing the ice cream cake recipes here and couldn't find what I had in mind so I made this one up. At our house we use gluten free cake mix, lactose free ice cream, and sugar free Cool Whip so please feel free to adapt this recipe to meet your dietary needs. The cake ingredients included are for the gluten free mix I make. If your cake calls for more or less, eggs, water, or oil, make sure to use the necessary changes. Cook time is partly freezing time.

    Recipe #298474

    Easy to make in the crock pot. Has a great cajun flavor. Goes great with corn bread on the side. Enjoy!

    Recipe #103158

    This is so simple but so addictive fruit dip. It is great served with strawberries, canteloupe and bananas, but you can use any fruit of your choice. This is great for most any occasion and both kids and adults rave about this dip. Preparation time doesn't include chill time.

    Recipe #280197

    This is a festive Colombian salad. Posted for ZWT4 from Extending the Table.

    Recipe #306126

    A comfort food dish that is easy to make. I think that I will add more cranberries the next time I make it. Enjoy!

    Recipe #286367

    I went with my parents to dinner at a German Club Restaurant called the Maennerchor, in Columbus, Ohio. I was in my teens and everything on the menu looked totally strange to me at that age. I found a steak on the menu, don't remember what they called it, and decided to order that, despite the fact that I didn't like steak. Well am I glad I ordered this steak because I loved it and this is the only way I eat steak to this day. This is my copy of this restaurants dish.

    Recipe #229367

    For peanut butter lovers, this is a great way to use up leftover rice. White rice works fine too.

    Recipe #232815

    30 Reviews |  By PaulaG

    This is a recipe from the Diabetic Cookbook. It is easy and can be so elegant depending on the presentation.

    Recipe #90971

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