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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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    I was surprised not to see this one on Zaar! Tyler Florence said, "Once you try this, you'll never have corn on the cob any other way." We agree wholeheartedly! The corn steams and cooks in it's own husk without any pre-soaking or anything. The corn's flavor is intensified right in the husk! After removal from the oven, just pull back the husk and use it for a handle. The silk comes off with the husk! Let me know if you like corn this way as much as we do!

    Recipe #177558

    One of the principal crops of some African countries is peanuts. They are nutritious and hardy, making them a first-rate survival food. In this recipe peanuts and highly prized honey are combined to make a sweet African treat.

    Recipe #134741

    2 Reviews |  By Annacia

    It is amazing how little this recipe has changed after 1800 years. The Roman Physician Galinos (129 – 99 ac) describes this sweet in his book with many details. Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excelent source regarding Ancient Greek cuisine

    Recipe #305397

    25 Reviews |  By GaylaV

    I have adapted this recipe from one that I found on allrecipes.com by Nancy Olsen. It is so healthy, Weight Watcher friendly and tastes great. You can substitute the chicken broth with vegetable broth if you want vegetarian.

    Recipe #280466

    These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers".

    Recipe #237400

    One of DH favorites, he can't get enough! Have a loaf of crusty Italian bread rubbed with some roasted garlic to go with this along with some Caesar salad! Mmmmmm....... :)

    Recipe #28094

    This is a quicker version of the traditional famous Ribollita soup from Tuscany. I found this recipe in this months Morrisons magazine!

    Recipe #293163

    6 Reviews |  By WiGal

    This recipe came from a KENYA AND TANZANIA web site and is specifically a Swahili recipe. Posted for ZWT4.

    Recipe #308910

    This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.

    Recipe #88437

    5 Reviews |  By Pneuma

    A delicious Hungarian dish that we just love! Serving size and yield is a guess.

    Recipe #295490

    23 Reviews |  By Sage

    Lovely instant healthy dessert for a cold treat. I found this in my first Food Processor Cookbook.

    Recipe #307406

    This is the second recipe for the Japanese style barbecue. The first one posted was pork. In Japan, barbecue is popular. It is however different from the American style barbecue. Beef, pork, chicken are usually thinly sliced for quick grilling and are grilled indoors. The diners sit around the table with the grill in the middle and pieces are quickly grilled and eaten at the table a few pieces at a time. This type of barbecue is called yakiniku which translates to grilled meat. People outside of Japan are sometimes familiar with yakitori, a skewered chicken pieces, usually marinated and grilled. But, yakiniku is equally popular in Japan. Yaki means grilled and niku means meat. Yaki means grilled and tori means poultry. You can use he whole apple instead of half and you can certainly sub the apple with pear or nashi (pear apple). Although you can most likely use the juice only in a pinch, you want the pulp from the fruit to adhere to the meat while grilling.

    Recipe #305016

    I know there are a zillion pancake recipes already but I went thru and this one IS different and SO good. I think that mixing well, sifting the dry ingredients, and carefully folding in the egg whites makes these so very fluffy. And, wonder of wonders, you can freeze the batter, defrost in the fridge, and the pancakes are perfect. One more thing--you must use real maple syrup and you must warm it before serving it with the pancakes.

    Recipe #173284

    chef Michael Smith's hard lemonade. I have seen all sorts of recipes for alcoholic lemonade but this is the simplest. No muss no fuss.

    Recipe #277085

    I love, love, love green chilies! This is my simple and GREAT tasting green chilie. I use ingredients that most everyone should be able to find in their hometown grocery stores. You can use this in so many different dishes. I like to eat is as just a soup on cold days. I also freeze any left overs to use in any Mexican dish that calls for salsa. Great over pork or chicken enchiladas, chimichangas, or you can melt with cheese to make a great dip. I do not use any oil in this recipe and you never even miss it.

    Recipe #305100

    Found for the Zaar World Tour '05. These cookies from Poland can be made with different flavors of jam.

    Recipe #135070

    This recipe comes from Coup de Pouce, issue February 2008. I'm posting it for ZWT 4 Italy.

    Recipe #305496

    It may be the butt of jokes, but despite the funny name, Wienerschnitzel is seriously good food. If you have a moral objection to veal, use turkey, or even pork, but whatever you do, don't omit the nutmeg or lemon.

    Recipe #305341

    Great vegetarian sandwich. Can make on outdoor grill, panini press, or skillet. These are even better the next day. From Jenny :)

    Recipe #223572

    A different and interesting way to eat eggs. The cooking time includes the 30 minute chilling time.

    Recipe #307168

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