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    You are in: Home / Cookbooks / The Best of ZWT I & II
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    41 recipes in

    The Best of ZWT I & II

    Call me crazy but after a marathon of cooking which traveled the globe, I did it again when the call came six months later. Don't let NCMS or ~Leslie~ bat their eyes at you, it's lethal. With close to 250 recipes made in the two contests, I've decided create a cookbooks with the best of each. (I also have cookbooks of everything tried in both.)
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    This is an almond cake that is almost a custard with a poached appple in the center of each piece.

    Recipe #134767

    This cake recipe was given to me by a friend at work. It needs to be made a day ahead. It is so moist and wonderful. You will definately want to share this one with your friends.

    Recipe #56157

    We love beets...DH doesn't really care for sweet vegies..but I love them!! This is one I throw together..I save 1/2 lb plain for DH...and this is what I do to mine

    Recipe #121162

    18 Reviews |  By ~Nimz~

    This is another recipe that my sister and I came up with for our home study group. The tartness of the dressing and the sweetness of the fruit make a wonderful combination. We found, for us anyway, that by adding a little Miracle Whip to the dressing we could cut down on the amount of sugar.

    Recipe #164463

    Easy, classically Mediterranean, this zucchini emerges from the broiler with a still somewhat firm texture, coated with a lemony glaze and flavored with sweet herbs. This is also good grilled over the coals in good weather. Try cutting this on the diagonal to make elongated oval slices, good for both broiling and grilling techniques. This recipe is from Moosewood Low Fat Favorites!

    Recipe #47755

    Proof that low fat and low cholesterol can be delicious! Lamb is horribly expensive in Australia at the moment, so I just use whatever cut is cheapest at the supermarket that week! Easy to make and looks great; taken from the best Aussie food magazine, Super Food Ideas.

    Recipe #98510

    18 Reviews |  By Rita~

    I just adore cardamom! If you enjoy it like I do give this a try! Depending on how sweet your apples are adjust the sugar. Cinnamon can be replaced for the cardamom.

    Recipe #138804

    From "Made in Morocco" - this is so great, you can serve it cold as a dip or (as I prefer) hot as a veggie side dish. Easy and very delicious!

    Recipe #134795

    12 Reviews |  By PanNan

    Another take on this favorite Hanukkah tradition. This recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try these yet, but know I will enjoy them. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Abe Koblin, Dayan Group, Baltimore Hadassah.

    Recipe #135387

    8 Reviews |  By Rita~

    Serve this tender Greek dish with cooked rice or cooked orzo. Top with mizithra or your favorite grated cheese.

    Recipe #142460

    15 Reviews |  By Rita~

    I like to ground my own beef. Just take slightly frozen beef cubes and process in a food blender till ground! It works like a charm.Then you know what is in your ground beef.

    Recipe #119022

    This falls under the category: Amazing What a Great Recipe Can Be Produced from Such Humble Ingredients. It's quick and so easy to make too. This is another recipe from my favorite (award-winning) midwestern cookbook "Hollyhocks and Radishes." If you'd prefer, substitute sour cream for the yogurt, but IMHO it tastes just as good, and it's much lower in fat! (Note that this comes from a cookbook from the Upper Peninsula of Michigan, which is technically in Canada, so I'm submitting this for Zaar World Tour Canadian recipes.)

    Recipe #113023

    Use to glaze chicken, turkey or as a sandwich spread.

    Recipe #168121

    Try feeding your family some foul mud tonight! The name may be off-putting, but the taste is not. Foul Mudammas is a middle eastern recipe based on a dish available at Alfanoose, a gem of a restaurant in the financial district in Manhattan, where you'll find all the suits from Wall Street lined up for their weekday fix. This dish may or may not be authentic, but the guy who runs this place (and his wife who developed this recipe) are definitely Arabic. Serve as side dish or for lunch in a pita bread. I recommend using the roasted garlic - instructions for how to roast garlic can be found elsewhere on Recipezaar. Using raw garlic will give it more of a bite but won't make it as aromatic. Letting this soak overnight improves the flavor but that's optional.

    Recipe #133315

    This is a delicous salad that is great for lunch or dinner. I serve it with cheesy garlic bread and a glass of wine for a delicious meal. You can use the dressing listed, or your favourite, but I recommend a tangy dressing to offset the sweetness of the pineapple. Hope you enjoy!

    Recipe #167731

    These are great as appetizers or a main meal! They are full of zip! Adapted from Light & Tasty magazine. This recipe can be frozen!

    Recipe #153159

    39 Reviews |  By PaulaG

    This recipe was submitted to TOH Healthy Cooking and was a runner up in the From the Herb Garden June/July 2010 issue. The recipe is being updated to reflect the use of fresh herbs as that is how it was entered in the contest. It is a wonderful way to serve fresh green beans.

    Recipe #91661

    3 Reviews |  By Rita~

    This festive salad has a sweet, smokey, spicy flavor from the grilled veggies and Chipotle pepper in adobe sauce. Serve this on a bed of greens. This I tossed up from left over grilled asparagus and corn.

    Recipe #97645

    The colorful kebabs feature the popular Greek flavors of mint and oregano. Serve them over rice or with pita bread and a greek salad. The chicken needs to marinate for 30 minutes.

    Recipe #133984

    Another recipe from one of my vast collection of cookbooks. This tastes like "cooked all day" but actually it doesn't take all that long. Great with a salad and big chunk of cornbread!

    Recipe #109570

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