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

    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.
    « Previous 1 2 3 4 5 6 7 . . . 10 11 12 Next »
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    This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.

    Recipe #205192

    Delightful and yummy potato salad with a different twist of vinegar and sour cream as ingredients.

    Recipe #117656

    10 Reviews |  By PaulaG

    Daughter gives us a Harry and David fruit of the month gift for Christmas. This month was "pearsnapples" and the insert had this wonderful salad. It is out of this world.

    Recipe #94258

    Important to use fresh ginger. Great with asian veggies.

    Recipe #190414

    7 Reviews |  By Sarah!

    From The Australian Women's Weekly 'Tapas, Mezze, Antipasto and other Bites' As I am not a fan of anchovy and even though I don't think you would notice the flavour in a tapenade, they are not something I ever have in the pantry. So this quick and easy tapenade is perfect for me to whip up.

    Recipe #208190

    Recipe is from Food Network. This is served with a red pepper mayonnaise.

    Recipe #305550

    As a Canadian I adore poutine, our French fries smothered in curd cheese and gravy. I always wondered where it came from, and I suspect this French recipe from Laura Calder's French food at Home (FNC)is part of its historic roots. Wonderful dish, double or triple as you wish.

    Recipe #238697

    2 Reviews |  By Rita~

    Found this at recipe cottage tweeked of course. I always serve lamb with garlic and saw this and thought how yummy does this sound! Sweet and spicy!

    Recipe #174130

    6 Reviews |  By PanNan

    A different and tasty way to serve grilled or broiled fish. It's quick, too. Halibut is native to the Pacific, and fits the Western U.S. region.

    Recipe #37754

    From Madhur Jaffrey's Quick and Easy Indian Cooking, posted for ZWT IV.

    Recipe #306156

    Pollo Con Paquillos Tomates y Aceitunas. Sweet and slightly piquant piquillo peppers, which are grown in northern Spain, are roasted over an open fire, peeled and packed into jars.

    Recipe #229042

    This is a lovely recipe I found courtesy of Giada De Laurentiis. It was featured on a "freeze it!" segment. I am looking forward to making this one!! YUMMY!

    Recipe #227204

    This is a colorful stir-fry. The vegetables are cooked in a marvelously aromatic sauce, which combines peanuts, pine nuts, chili, coconut, coriander, and turmeric.

    Recipe #52222

    This is most definately my FAVORITE pasta salad in the world! I have been making it for years, but never wrote it down....well...thanks to Recipezaar I'm learning to "measure", LOL!!!! Very happy to share! This recipe is for a small crowd. If making just for your family, omit the rotini, and add only as much of the rest of the ingredients (about half) that you'd like. Don't worry, it's really simple and easy!

    Recipe #126611

    From a Jewish Cooking website, this recipe sounds quite intriguing to me as I love cherries and have never seen them used in this way before.

    Recipe #175733

    This is a "cakey" cookie recipe that I found years ago in an old cookbook that I bought at a garage sale. According to the book, these are traditional cookies served in Russia for the Christmas holiday.

    Recipe #229867

    29 Reviews |  By Rita~

    Refreshing West African, Tropical Fruit Salad.

    Recipe #173466

    7 Reviews |  By WiGal

    A zesty rub seasons pork overnight. Fast yet fancy. Directions do not include the marinating time. This came from TOH.

    Recipe #293885

    This recipe is from Kenya

    Recipe #310282

    I found this interesting idea in the book Thai Food by David Thompson. The author suggests steaming for 10 minutes for a slightly soft yolk, but as I desired a firmer yolk steamed for 12 minutes and let them cool at room temperature for a while. David is right that they are more tender than a boiled egg, not a huge difference but these are just that subtly bit better than a boiled egg. Well worth a try for anything where you would otherwise use a boiled egg.

    Recipe #228819

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