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    You are in: Home / Cookbooks / World Tour#6-Great Britain
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    15 recipes in

    World Tour#6-Great Britain

    For Zaar World Tour#6

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    From British Foods Downunder site. Also enjoyed in New England!

    Recipe #175886

    A nice sauce that is good over salmon, chicken, boiled potatoes, and vegetables. Especially good if you love parsley!

    Recipe #175887

    This is a classic! With small portobello mushrooms (cremini) and carrots, red wine and no tomatoes! Adapted from Cooking Light magazine(Jan/Feb 2006).

    Recipe #184607

    Lemons are hot in the food world this year! Meyer lemons are a cross between a lemon and an orange. If not using Meyer lemons, use half orange juice and 1/2 lemon juice. Recipe originated from Europe(England). Lemons are grown in the South and the tropics, so this is also a Caribbean and Southern recipe!

    Recipe #185438

    Nice tangy homemade pickles perk up this sandwich! Great to take on a picnic or even to work! Adapted from Martha Stewart magazine.

    Recipe #187355

    Perfect for tea parties, this is quick and easy! This recipe is from In the Royal Manner : Expert Advice on Etiquette and Entertaining from the Former Butler to Diana, Princess of Wales.

    Recipe #245136

    Originally served with rum, it's so good without! I believe this was created in the bar at the Wellington Hotel in England, but can't prove it! Adapted from a kiwi site.

    Recipe #262661

    These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine.

    Recipe #371254

    This is a name that isn't really known on these shores, although there may be a small group or two of people of Scottish descent who use it. It is an Anglicized version of an old Gaelic (Scottish) word for curd. A crowdie was a porridge (or pudding) and was usually eaten for breakfast. This version is one that was used on special occasions at harvest time. Although a crowdie doesn't traditionally include fruit, it, like any breakfast cereal, is certainly lifted to another level when it is included. Adapted from King Arthur flour.

    Recipe #367311

    It's cold outside. You're feeling blue. You need rumbledethumps, it's so comforting! If you're feeling really down, top with a fried egg. Adapted from Good Cooking by Jill Dupleix. Enjoy!

    Recipe #294541

    Adapted from the Fleischmann's site. Here's what they say, "This bread combines two of Britain's most characteristic ingredients, Marmite and sharp cheddar Cheese. Hearty in flavor, this bread is best served toasted accompanying a soup, or in making a sandwich on toast". There is about 90 minutes rising time.

    Recipe #401764

    A duff is a popular dessert enjoyed in England and Scotland. This was submitted to Penzey's by Kathy Valentine. Enjoy!

    Recipe #407278

    David Lebovitz was asked to remake Maida Heatter's wonderful popover recipe. They are the best the day they're made; leftovers can be stored in a container and snacked on the next day(they are still good). You could freeze them in zip-top bags as well. these work well in standard muffin tins. Feel free to use salted or unsalted butter.Adapted from David Lebovits's recipe in The New York Times and Maida Heatter's Great Book of Desserts.

    Recipe #411819

    A recipe from Great Britain, this can be kept in a jar and used with salads, or on it's own! Enjoy!

    Recipe #423688

    A lovely English salad from Great Britain! The mustard, honey and mayonnaise dressing makes it delicious!

    Recipe #424020


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