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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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    In the past most chicken karaage (Japanese style fried chicken) recipes were marinated chicken pieces which were deep fried and simply served. Now in Japan, fried chicken karaage recipes often come with different sauces or relishes. One of my favorite is onion sauce, but this one is equally good. If difficult to get leg sections, boneless thighs work very well too. Make several small cuts (not skin side) to flatten the thighs so they lay flatter.

    Recipe #205621

    OMG this is so simple to make but for lovers of coffee & chocolate this is pure heaven. Give it a go!

    Recipe #283430

    1 Reviews |  By Sue Lau

    Posted for the ZWT4-- Frozen Italian Dessert Challenge-- Part 1, this is an unusual and unique gelato recipe with some ingredients that are not necessarily traditional. Although lemon and pistachio are typical of fine Italian cuisine by their Mediterranean character, the ingredients take a curve ball by using both buttermilk and lemon yogurt to give both a solid base and a nice tartness to accentuate the lemon flavor. The Splenda was made as an option to accomodate those with special dietary needs,and the egg yolks and heavy cream, while not traditional, provide richness and act as a stabilzer for this yummy frozen dessert.

    Recipe #307155

    16 Reviews |  By lazyme

    As with most stir-fries I add and delete ingredients depending upon what I have on hand. This is a good basic veggie stir-fry from Cooking Light. Prep all of the ingredients before you start cooking because the cooking phase is quick.

    Recipe #254752

    6 Reviews |  By PaulaG

    We eat alot of salmon and when I find interesting recipes I want to keep track of them. This was a recipe that I picked up at a grocery store and it is available at www.health.com.

    Recipe #152770

    Pineapple used to be exotic and expensive, but now it's more common and cheaper. Either way, it's one of my favorite fruits. This recipe was developed by Mark Bittman (the Minimalist) and was published in the New York Times.

    Recipe #184211

    This is a quick and easy stove top of an old favorite that is usually baked - cuts down on cleanup time as well

    Recipe #267423

    Delicious! It is served here in a local Basque restaurant, and pairs well with rice or pasta. This can easily be made with less butter or no cream, if you'd like.

    Recipe #182881

    Very simple to make and so flavorful- this is a real treat!

    Recipe #88880

    Adapted from one of the TOH recipes. I think chicken breasts would work well, too.

    Recipe #164908

    I found this recipe in our local paper. It's a little spicy but we found it delicious!

    Recipe #306994

    According to Paula Wolfert, this is served in seafood restaurants along the harbor in this area outside of Athens.

    Recipe #135056

    This desert recipe was given to me by my South African friend Sheralee. I haven't tried it yet, but it sounds delicious. Posted for ZWT 4.

    Recipe #306000

    A very simple marinade- Greek style. Great with chicken or meat. For a greek style dish -use with lamb skewers and serve with a greek salad. As a bonus this recipe is naturally gluten free. Makes 3/4 cup. Forgot to mention with my original posting of this recipe that I have marinated in the afternoon to use the same night.

    Recipe #228374

    I'm posting this recipe on Australia Day 2007 as a tribute to an Australian friend, Sandra Woodhouse. She gave me this recipe in 1981—not long after I married an Australian. Don't let the number of ingredients or steps deter you. This is really easy. Sandra would have loved Recipezaar, but she died too young—and before she 'found' it. She lived in the USA for three or four years and thoroughly enjoyed it.

    Recipe #207870

    This is a very good recipe, my family really likes it. It's from a 1980 edition of Better Homes and Gardens All-TIme Favorite Hamburger and Ground Meat Recipes cookbook. Typed here for future reference, as I am always misplacing the cookbook! I usually double the bechamel sauce, since we like it that way.

    Recipe #178027

    These are really good and a great way to get some good stuff into my kids, they eat them like candy! I didn't like the recipes with cooked/mashed sweet potatoes, so when I found this one, I was so excited. These smell absolutely wonderful when they are cooking too! We usually leave out the nuts, but put in the raisins

    Recipe #161227

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #306844

    This recipe is from the October 2006 issue of Cooking Light. It's very tasty! The original recipe calls for using breast halves, drumsticks and thighs. I just used skinned, boneless breasts. Also, used olive oil instead of cooking spray. This is their description - " This flavourful Ethipian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice. **prep time includes marinating time *Additional tip*- MaidinAfrica suggested swirling a bit of plain yogurt on top just before serving so we tried that - it's really good and the contrast of colours swirled together makes for a very pretty presentation!

    Recipe #229398

    This is the recipe that my Mother used for both her meatloaf and meatballs prior to cooking. Very simple, quick and few ingredients needed. Freezes easily!!!! I usually double the recipe and freeze half of the amount. Good for OAMC.

    Recipe #225660

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