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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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    These cranberry-studded muffins make an easy breakfast or dessert. They freeze well, so bake up a batch and keep them on hand. Recipe is from Carole Walter's "Great Coffee Cakes, Sticky Buns, Muffins & More."

    Recipe #261989

    10 Reviews |  By lazyme

    A delicious risotto that is especially great with seafood. The prep is easy, but as with any risotto, you need to spend time stirring.

    Recipe #207756

    24 Reviews |  By Kim127

    Love this cake! It is very moist, but not overly sweet. I got this recipe from a friend, who got it from a friend, who got it from a friend...

    Recipe #57771

    Posted for Zaar World Tour III. From the Raley's Something Extra Magazine.

    Recipe #228839

    Another Joanne Weir recipe from "You Say Tomato." A nice play on traditional pesto.

    Recipe #266572

    A warm, tangy kick to a popular dish. Plus, 15 minutes and it's on the table!

    Recipe #295676

    An amazingly easy and relatively quick (most of the time is for roasting the potato)recipe for delicious little raviolis. great with a tomato-y buttery sage kind of sauce. By way of the Chicago Tribune.

    Recipe #210595

    38 Reviews |  By Rita~

    Memories! An other dish my Momma made! Yes jar pickles are used! Very Inexpensive for when times are hard! Instant flour http://www.ochef.com/21.htm

    Recipe #138138

    4 Reviews |  By Kim127

    If using a grill, try to avoid cooking too quickly or burning. Posted for Zaar World Tour 2006. Cooking time includes marinating time.

    Recipe #173883

    Posted for ZWT, but I haven't made it yet. The recipe didn't specify amounts on the spices, but I would guess between 1/8 - 1/2 teaspoon of each, then more to taste later if needed. Also, I guessed on the servings and the time, and I didn't include the marinating time in the time requirements.

    Recipe #309984

    4 Reviews |  By katew

    easy and different - from an old copy of Australian good Taste

    Recipe #287695

    How to make a greek shwarma fuse with canadian!! this is delicious From the calgary sun, this took first place in the Great Chefs City Salads contest by Eileen Campbell. the dressing used was Renee's Gourmet sweet onion vinaigrette. Time does not include marinade of 1-4 hours

    Recipe #310587

    4 Reviews |  By chia

    this simple recipe is from bon appetit 5/05

    Recipe #117450

    What a splurge, by Paula Deen of course!

    Recipe #299513

    2 Reviews |  By Stacky5

    Haven't tried this yet, but it sure sounds good to me! Recipe courtesy of Kraft Foods and Family magazine. NOTE: Prep time does not include marinading time.

    Recipe #138241

    1 Reviews |  By Debber

    An old-fashioned oven-baked dessert that does all the work (well, most of it!). Check out the variations listed and try something new each time!

    Recipe #281643

    The wild gals of Café Zmakk bring to you “Lip Zmakk'in Gypsy Gelato” - a delectable and creamy concoction of cream, amaretto, almonds, marzipan, amoreto biscotti all topped off with sumptuous red fruit! The ingredients represent our team PERFECTLY! French Tart feels flighty and flirty with a tipple of Amaretto, whilst Mom2Rose gets quite nutty when she eats almonds! Katew craves the deep and mysterious feel of marzipan topped with raunchy raspberries; however, AuntWoofieWoof likes to bathe in a bath of double cream with a few strawberries thrown in for good measure! Annisette favours vanilla, because she is pretty strong on her own but likes to enhance the flavours of others. Meanwhile, Chef Pot Pie thinks she should tell you, that she is JUST like an amaretto biscuit, as she’s sweet, a little crunchy, and GREAT with coffee! Zurie swings into action with her thin almond wafers – sophisticated and ready to SCOOP up any ice cream within 10 paces! Emily Elizabeth finishes off this delightful delectation with a spoon full of sugar. This creation is brought to you by special delivery. Are YOU wild enough to sample our Lip Zmakk'in Gypsy Gelato? You will need an ice cream maker for this.

    Recipe #307293

    10 Reviews |  By Slatts

    South African flavors in a hearty beef soup.

    Recipe #305435

    To me, there is nothing like a garden tomato, ripe and juicy. I can't bring myself to eat tomatoes when they're not in season, and wait all year for the harvest from my parents' garden. This is just one of the many ways I like to use them.

    Recipe #285325

    My type of pizza. No tomato sauce on this one- it is replaced with pesto, and topped with eggplant, feta, and basil. Raley's

    Recipe #301883

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