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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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    Fantastic dish for the holidays or any day! Really homey and good! Great way to sneak different veggies into picky eaters diets! Any root veggies can be used just use the same measurements provided here. I usually leave out the parsnips since my family refuses to eat them and use an extra potato and an extra carrot. Try this with your favorite combo of root veggies! Posted for Zaar's World Tour 2005- would fit into Scan and Canadian regions as there is alot of Scandinavian influence in the Canadian cuisine.

    Recipe #134939

    This is a low fat version of scones that is very tasty. If you can't find the dried plum puree at your store, combine 8 oz pitted dried plums with 6 Tbsp water in blender, processing until smooth. Store leftovers in the refrigerator for up to 2 months. 1 serving = 2 Starch, 1 Fruit

    Recipe #44738

    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

    One glance at the ingredients for this recipe and I knew it was, for me, a must-try recipe. I also loved the inclusion of time for marinating the chicken. Marinating always makes SUCH a difference to the end result. I'll be making this without the red chilli, but I'm well aware that many others will probably want to increase the heat. C'est la vie! I'd also prefer to serve it with a rice dish rather than couscous. I found this recipe in the latest edition - May 2005 - of the 'Australian Good Taste' magazine.

    Recipe #120175

    20 Reviews |  By Derf

    Quick cooking chicken stew, wonderfully fragrant with Moroccan spices. Serve over couscous for an authentic meal. from Heart Healthy Cooking by Becel

    Recipe #38221

    12 Reviews |  By Mrs B

    This has to be just about my favourite Indian dish to make, and I make it a lot! It's also one of the few recipes that I make exactly as written! I sometimes vary the ingredients by substituting the potatoes with carrots and sweet potatoes (but then of course it's not Rasadar aloo anymore!), or by adding extra tomatoes. You may wish to use less oil, but the spice mix is perfect (and I never change it). If you've never used asafoetida before, don't be put off by the slightly strange smell; the results are worth it. This recipe comes from "The Complete Indian Cookbook", edited by Meera Budhwar and I'm posting the ingredients specified. You can easily scale the quantities up but I think this serves 2 as a main dish or 4 as a side dish.

    Recipe #134757

    1 Reviews |  By Mrs B

    This recipe has been lurking in my filing system forever as a cutting from some magazine or other! It looks like there are a lot of ingredients, but there’s nothing unusual to find. The chocolate gives this recipe authenticity. Posted for Zaar World Tour 2005.

    Recipe #135080

    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

    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

    2 Reviews |  By Mrs B

    Polenta, or cornmeal, is a family favourite in Italy. Overnight chilling time is not included in the cooking time. Posted for Zaar World Tour 2005.

    Recipe #135815

    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

    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

    Hearty one dish meal. I always serve it with some crusty, hot fresh breadto get the last of the juices! This is so yummy I wish I could take total credit for it but I revised it slightly from The Pampered Chef's Stoneware Sensations Cookbook. Hope you enjoy it as much as we do! NOTE: Per request I revised this from my original post to reduce fat and calories. Please let me know if you like the new version as much as the old. The potatoes will cook much faster if you microwave them for a few minutes before placing them in the pan with the rest of the veggies.

    Recipe #141842

    Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry.

    Recipe #134188

    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

    Posted for Zaar World Tour 2005. Try whole wheat couscous for nutritional boost. Can be used to top polenta or pasta. Quick and easy and very low-fat. Saffron is very good but very expensive and some grocery stores only sell it from behind a counter. From Vegetarian Times Cooks Mediterranean. Have not made this yet.

    Recipe #135077

    22 Reviews |  By PanNan

    This chili is great with or without beans. I prefer without, but my family prefers with. It's an adaptation of Wic Fowlers chili mix. I measured the ingredients one time and added my own touches to change the recipe to our taste. You can speed up cooking time using the pressure cooker for 15 minutes.

    Recipe #56297

    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

    My husband's favorite. The cinnamon gives this stew a different twist. It will thicken as it sits, so I make it a little soupy to begin with and serve with some crusty bread to soak up the juices.

    Recipe #116045

    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

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