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

    Zaar Staars

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    6 Reviews |  By duonyte

    From a Fleischmann's Yeast recipe book. This is one bread that does not really taste good until it is toasted, but then it's great. Very quick and easy. I've only done the orange-nut variation, loved it. I am sure you can come up with other great variations, let everyone know!

    Recipe #134589

    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

    I baked many loaves until I finally came up with a successful sourdough version of the recent no-knead phenomenon. This is a great, beautiful loaf of bread.

    Recipe #250704

    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

    I saw flax seed at the grocery and bought it without any idea of what to do with it. I found out that flax seed contributes fiber and omega-3s to the diet. Even better, it made this delightful, speckled loaf with a nutty flavor. Wonderful as is or toasted.

    Recipe #143230

    6 Reviews |  By duonyte

    I bought some Herbes de Provence, and adapted this recipe to make use of them. This makes a light wheat loaf and the taste and fragrance of the herbs really comes through. I often bake this as rolls for sandwiches. Prep time very approximate.

    Recipe #133655

    8 Reviews |  By duonyte

    This flavorful bread is a slightly modified Gold Medal recipe. Preparation time is approximate. I like the bit of a "bite" that the lemon pepper adds, but feel free to substitute any herbs you like. Double amounts if using fresh herbs. I usually bake this as rolls or baguettes for sandwiches.

    Recipe #136363

    6 Reviews |  By duonyte

    This recipe is based on one from Cooking Light. The original recipe is a sourdough Mennonite recipe, apparently from the Volga German community. Cooking Light simplified it by using yogurt instead of sourdough starter. I've reworked it for the bread machine. It made a big, beautiful and fragrant loaf.

    Recipe #281784

    6 Reviews |  By duonyte

    A lovely, light-textured loaf, with little suprise bits of dried tomato throughout. Try making dinner rolls with this dough - the perfect complement to an Italian meal. From breadmachinedigest.com

    Recipe #148694

    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

    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

    8 Reviews |  By duonyte

    This salad was a regular feature in my childhood, and still appears on the cold table at formal events. It is made of foods that would have been available at any Central/Eastern/Northern European farmstead. Every ingredient, other than the sour cream and salt, is optional. If you omit the beets, it is called a Balta (White) Misraine. Prep time is estimated, and I have not included the time to cook the veggies.

    Recipe #151652

    6 Reviews |  By duonyte

    This is my favorite potato salad, best served warm. I have been making it for many many years. I particularly appreciate that the ingredients are always in my pantry

    Recipe #374293

    6 Reviews |  By duonyte

    A few years ago I attended a cooking class with Tony Mantuano, the owner-chef of Tuttaposto, then a very trendy restaurant in Chicago. This was one of the recipes he showed us. A fast and tasty dish.

    Recipe #253191

    6 Reviews |  By duonyte

    I saw beautiful tomatoes in November at the Mexican/Arabic/Polish market and had to use them with the fish I was planning for dinner. I remembered a recipe I had seen while at the dentist's ". This recipe is festive in its appearance and its flavors. I hope you enjoy it as much as we did.

    Recipe #196230

    The original of this recipe was in Cooking Light, and I've modified it for personal tastes. I first made this for Christmas Eve supper, and we fought over the leftovers for breakfast the next morning. Recipe can be easily multiplied as needed.

    Recipe #145889

    7 Reviews |  By duonyte

    From Woman's Day. Quick and easy, nice with pasta or rice. Use your own pesto or refrigerated pesto sauce from the market. I think this would also make a nice first-course,

    Recipe #372209

    7 Reviews |  By duonyte

    My local Chinese restaurant makes a wonderful version and this recipe, from "Stir-Frying to the Sky;s Edge" by Grace Young, is the closest to it that I have found. The barbecued Chinese pork can be found in Chinese markets, but I make my own, Recipe #269360 . I do not use the bell pepper and use perhaps half the scallions. While it's best hot out of the wok, I happily munch it stone-cold.

    Recipe #462300

    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

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