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    You are in: Home / Cookbooks / Zaar Tag with Charlotte J (unreviewed)
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    643 recipes in

    Zaar Tag with Charlotte J (unreviewed)

    ZAAR TAG Cookbook
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    Displaying up to 20 pages of results. To see all results, or register.

    Although, Paddy Burkes Oyster Inn in Clarenbridge, County Galway, is remowned for its seafood, their is what I'm posting today. Their chef tempers the bite of the local grown peppers with smooth creme fraiche, which he swils in just before serving. From 'The Irish Pub Cookbook' by Margaret M. Johnson I found the Kerrygold Irish butter at Costco You can make you own Recipe #476612 and Recipe #476609 for this recipe

    Recipe #476607

    7 day cook time is inactive time for flavor. Recipe courtesy Alton Brown, 2009 Show: Good Eats Episode: Raising the Bar Again You can use this in AB's Bloody Mary cocktail, recipe number

    Recipe #475863

    12 hours of inactive time for freezing. Recipe courtesy Alton Brown, 2009 - Show: Good Eats - Episode: Raising the Bar Again Use AB's tomato vodka recipe # in this recipe

    Recipe #475868

    Recipe courtesy Alton Brown, 2009 - Show: Good Eats - Episode: Raising the Bar Again . More agave nectar may be adding depending on tartness of limes.

    Recipe #475869

    I bought some vanilla flavored popcorn a few years back. It had kind of a clear candy coating on it. I think I'll try using clear vanilla extract when I make this. I hope this will come close to what I had. Found on recipe tips.

    Recipe #476588

    Vegetable soup is a staple of Irish home kitchens and pubs. At the Derg Inn, an acclaimed pub in the historic village of Terryglass, in County Tipperary, the chef uses as much Tipperary-grown produce as possible. Even the butter is produced by a local cooperative in nearby Nenagh. From 'The Irish Pub Cookbook' by Margaret M. Johnson I found the Kerrygold Irish butter at Costco. Here is their Recipe #476612 recipe.

    Recipe #476603

    Pork Chops with Orange and Marsala (Costolette di Maiale all’Arancia) A simple Sicilian recipe from Williams-Sonoma. I like history, so here is some information for your dinner conversation. Italy became a nation-state in 1861 when the regional states of the peninsula, along with Sardinia and Sicily, were united under King Victor EMMANUEL II.

    Recipe #475821

    This is a recipe from my niece, Dellisa. She brought it to our Thanksgiving get together and it was a HIT!

    Recipe #403640

    This was the recipe from the back of the Linzer cookie cutter box, no changes were made when posting it. I'm posting this only because it DID NOT work out for me. They did not hold their shape, they just kind of melted on the "insulted" cookie sheet. I wonder if that was the problem, the insulted cookie sheet?? If I make them again I need to modify the recipe. Note: I sifted flour before measuring as the ingredient list states.

    Recipe #406559

    A hearty dip served around the Mediterranean. Served with with chips, bread sticks or kebabs.

    Recipe #428808

    I would help my sister-in-law make these, in November for the "Christmas Fair" event at her church. Scandinavian food was featured at this half day event, along with baked goods and handmade items. She did not have the cutter, so we just cut them into diamond shapes. She used an electric skillet when frying the fattigman. I don't know how many this makes and I did not add the chill time for the dough. So simple, yet very tasty.

    Recipe #428810

    This is called a "pudding". I'd call it baked fruit with a cream sauce. From Britain The Cookbook by Phil Vickery

    Recipe #428954

    From the book Czech and Slovak Touches. Recipe from Anna Kenjar

    Recipe #428956

    From our local television station.

    Recipe #428957

    From the book Czech and Slovak Touches. By John Kubasta, President of the Cleveland District Alliance of Czechoslovak Catholics, Cleveland, Ohio NOTE: Guessing on Prep time and serving.

    Recipe #428961

    From the book Czech and Slovak Touches. Recipe from Caroline Hruska Sobolik of Spillville, Iowa

    Recipe #428962

    From the book Czech and Slovak Touches. Recipe from Rose and Lumir Vondracek own and operate Vondracek's 16th Avenue Meat Market in the Czech Village, Cedar Rapids.

    Recipe #428963

    From a book called Czech and Slovak Touches. This recipe is by Libbie Urban, a member of Fort Dodge, Iowa's Czech Heritage Board of Directors NOTE: Prep and Cooking times are a guess.

    Recipe #428971

    From the book Czech and Slovak Touches. Recipe from Helen Seel, Cedar Rapids, Iowa

    Recipe #428972

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