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    You are in: Home / Cookbooks / Zaar Staars
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    63 recipes in

    Zaar Staars

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    7 Reviews |  By duonyte

    From Bon Appetit 1995. My sister discovered this, and our entire family has loved it ever since. Try throwing in some crumbled bleu cheese or gorgonzola - tremendous!

    Recipe #266814

    This is a rich creamy ice cream, from the essetti.com website. Use very ripe bananas and only fresh lemon juice - not bottled. Preparation time is estimated, depends on your ice cream freezer.

    Recipe #131075

    5 Reviews |  By duonyte

    I believe I got this recipe from Southern Living - found it scribbled on a program from a conference I attended in Florida. I am not a huge fan of packaged cake mixes, but this is really a life saver when you need something fast and have bananas. I've brought it to a number of potluck, where it's been a real crowd-pleaser.

    Recipe #322015

    5 Reviews |  By duonyte

    This is made in a quick bread/cake cycle - it is not a yeast bread. I have not tried it, posted in response to a request.

    Recipe #157128

    5 Reviews |  By duonyte

    From Food and Wine magazine, 9/10 issue. Chef Kevin Gillespie, who draws on his Southern roots to create dishes, often serves this over thinly sliced tomatoes. I substituted rice vinegar for the cider vinegar and used jarred roasted red peppers, because that is what I had handy, and just forgot about the Tabasco sauce, but still thought this was tasty.

    Recipe #434843

    6 Reviews |  By duonyte

    I have been making this recipe for more years than I care to admit to. It's simple to put together and very flavorful. I usually serve with boiled potatoes.

    Recipe #380135

    6 Reviews |  By duonyte

    This is from the Gold Medal company. It's a convenience for those who need a steady supply of white bread. Yield is six 1 1/2 lb. loaves or 4 2 lb. loaves.

    Recipe #264998

    7 Reviews |  By duonyte

    I needed bread and wanted to use what I had at home. This is what I came up with. It came out of the oven with a crackly, blistered crust and a great light texture. Excellent with soup or for sandwiches.

    Recipe #159517

    Another wonderful onion bread, somewhat simpler than one I've posted earlier. Bread is slightly moist from the onions, makes the most wonderful sandwiches and toast. From Gold Medal.

    Recipe #149931

    8 Reviews |  By duonyte

    I think I saw this in Cooking Light - the library's copier was broken, so I scribbled down the ingredients and directions on a slip of paper. I don't usually have celery, so used green beans and added a teaspoonful or so of dry celery leaves for flavor. I've also made it with leftover chicken, added mushrooms, used fresh herbs or different herbs, and made other changes on the fly. I love that it makes a small quantity for those of us with small households. Update: I recently served this over hot cooked noodles, and that was another nice way to have this dish.

    Recipe #334824

    This dish turned out perfect with my minor additions in order to suit our tastes, adding the optional "heat" of Sambal Oelek, which I would strongly recommend. The coconut milk tends to lessen the intensity of the heat. I did not use low sodium products as originally suggested, but it's an option. Mixture is very wet to work with. You may want to spray your hands with oil to prevent the meat from sticking to your hands. I got 20 medium size meatballs using a 1/8 cup measure. Recipe by: Family Circle Magazine, April 2013

    Recipe #510475

    5 Reviews |  By duonyte

    20 years ago I took Chinese cooking classes, and our teacher recommended Chinese Cooking for Beginners by Huang Su-Huei. This recipe is from that book, slightly modified. It's a nice basic roasted pork, very easy to make. I use it for fried rice, ramen soup and in steamed Chinese buns. Prep time does not include marinating time. Update: Since posting the recipe, I am cooking low-sodium and no longer add the salt to the recipe as the soy sauce is salty enough, as is low-sodium soy sauce.

    Recipe #269360

    7 Reviews |  By duonyte

    This is a fun and easy beverage. I found it in some magazine, oh, 30 years or so ago. (It's written into the flyleaf of even an older cookbook). But it's stood the test of time. I've also used very ripe apricots and other types of berries- the key is soft fruit. Note on servings: This is meant to be a treat for someone really watching calories - I can drink a double batch all by myself - but the original intent was to provide a reasonable treat when dieting.

    Recipe #360839

    5 Reviews |  By duonyte

    This recipe is from Stephanie of "A Year of Slow Cookin" fame. She used her crockpot everyday in 2008, eventually published a couple of cookbooks. This was a very delicious dessert. I made it in my 3 qt slow cooker. See Notes in recipe for comments. Cooking time does not include chilling.

    Recipe #446918

    For rice cookers with a porridge cycle. This is a delicious, creamy pudding, with the luscious taste of coconut. Tapioca pearls cook to perfection in the rice cooker. Try topping with sliced or chopped tropical fruit - mango, pineapple, banana, papaya. Recipe can be halved for 3-cup cooker. From the Ultimate Rice Cooker Cookbook. Guessing on cooktime.

    Recipe #178736

    This recipe is from Epicurious.com, from a recipe called Three-Cheese Cornmeal Pizzette. I just make the dough and improvise the toppings. The cornmeal gives a wonderful texture and flavor to the dough. The dough freezes well - great for smaller households. The directions below are for two pizzas - but the entire recipe makes four.

    Recipe #227543

    5 Reviews |  By duonyte

    A neat twist on a familiar dip. Chefs Beverly Mills and Alicia Ross recommend using a thin and crispy pizza crust, such as Boboli, as the base. Sure to be a hit with cocktails.

    Recipe #380767

    6 Reviews |  By duonyte

    This is our family's favorite condiment to serve with turkey, roast chicken or pork. I like it with pancakes, too. I believe I found it in the paper or in a magazine, probably 20 or more years ago.

    Recipe #195961

    This is from a wonderful book, The Ultimate Rice Cooker Cookbook, by Hensperger and Kaufmann. It makes a wonderful, creamy oatmeal with no watching or muss or fuss. Definitely use steel-cut oats, which have a wonderful texture, so superior to the regular stuff. I usually use dried cranberries, raisins or currants, instead of the dates.

    Recipe #142363

    8 Reviews |  By duonyte

    This is a delicious, creamy version of rice pudding that I got many years ago. It is good warm or chilled. Note: I made this is a 700-watt microwave, newer MWs are stronger and will require less time.

    Recipe #142837

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