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    You are in: Home / Cookbooks / Zaar Tour 2006
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    101 recipes in

    Zaar Tour 2006

    These are reviews of recipes that I have made for Zaar Tour 2006.
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    3 Reviews |  By Cynna

    From Easy Kosher Cooking by Rosalyn Manesse. Posted for ZWT II '06

    Recipe #175719

    This french inspired salad utilizes blue cheese, thinly sliced apples, and sunflower seeds to perk up a traditional spinach salad. Artisanal cheese works best here as well as a tart apple. Recipe from Vegetarian Times.

    Recipe #169739

    This recipe comes from New Zealand celebrity chef Mike King courtesy of the NZ Pork Industry Board. The marinade is simple to prepare and imparts a wonderful smell and aroma to the pork. As written, this recipe includes my favorite vegetables for kebabs but you should feel free to use your own. Cooking time includes marinading the pork.

    Recipe #134856

    The "Brown Stuff" name is what happened when Mama let Papa name the new recipe 35 years ago. Well, don't let the name put you off! It's an easy one and has become a *real* family favourite. Apparently it started life as a cake recipe of some sort which wouldn't quite work out right, so, liking the ingredients, she tinkered with it until she arrived at this. :) Pa's job was to come up with a name when she wrote it into the family recipe book.

    Recipe #74782

    There is a book about "Why French Women Don't Get Fat" that says French ladies eat yogurt daily and that helps them to eat less of the fattening stuff. I am all for anything that helps me eat less- ie NOT GET FATter..... So here is a great recipe I found using fresh yogurt and fruit preserves to ward of the cravings!

    Recipe #172160

    2 Reviews |  By Bayhill

    Posted for the Zaar World Tour-Jewish. This recipe was taken off of a Jewish recipe website. I haven't made this recipe, but it sounds like it would be quick, easy and delicious. Parve is a Jewish term for all foods which do not fall into the meat or dairy category. They can be freely consumed with either meat or dairy.

    Recipe #171386

    I found this recipe on Inside Dish with Rachael Ray and tweeked it a lttle. She got it from Jill Hennessy and the Hennessy Tavern, Northvale, NJ. Great salad!

    Recipe #163036

    A great way to start the day.

    Recipe #107771

    11 Reviews |  By PanNan

    This frittata is different from most because the egg whites are stiffly beaten before adding the egg yolks, creating a beautiful light and puffy golden edge/crust. Use the vegetables and cheese of your choice. It's based on a recipe in Martha Stewart's Everyday Food magazine. She suggested leeks, grape tomatoes and crumbled goat cheese, but we used onion, garden tomatoes and light cheddar, and it was fabulous.

    Recipe #70956

    This came from an E-cookbook that features recipes from famous restaraunts. I hope you enjoy this!

    Recipe #134974

    Posted for the Zaar World Tour 2006-India. From the "International Vegetarian" cookbook. This yogurt is barely sweetened and ginger tangy. This is especially delicious after the traditional curry meal. Serve it on its own or as a sauce over papaya, strawberries, seedless grapes, or kiwi fruit. Note: prep time includes refrigeration time.

    Recipe #172725

    These are very orangey, light and yummy! Toss with soba or ramen noodles for a light lunch or dinner.

    Recipe #152126

    A classic, and a snap to put together.

    Recipe #60637

    This is my family's favourite butter chicken recipe - it came about after my youngest son stayed at a friends house and they bought Indian take-away. Youngest says this is just like the one he had at his friend's. This is one of favourite dishes. Although quite often thought to be an Indian dish this recipe was actually developed in the UK.

    Recipe #86753

    This is a copycat recipe from Starbucks. I've altered the recipe a little so I could use a mixer instead of a processor....soooo very yummy!!!

    Recipe #157241

    Try this as a raw dip or for lightly steamed veggies, or as a dressing for cold cooked noodles. You may thin this sauce to your liking.

    Recipe #37244

    From Saad Fayed, Turkish coffee is famed for the way it is made. It is prepared in an ibrik, a small coffee pot that is heated. Sugar is added during the brewing process, not after, so the need for a serving spoon is eliminated. Cream or milk is never added to Turkish coffee, and sugar is optional. It is always served in demitasse cups. In some regions, your fortune is told by the placement of the coffee grinds left in the cup!

    Recipe #173525

    Posting this for ZWT 2006, this is my favorite hot sauce. It is NOT for the faint of heart and even if you love the heat use it sparingly. You can of course use milder peppers than I tend to use. This is great as a condiment for practically anything. A little bit stirred into almost anything is wonderful too.

    Recipe #172781

    14 Reviews |  By PanNan

    This is posted for the World Tour 2005 RecipeZaar event. I haven't tried this particular recipe from Senegal yet, but I've often eaten something very similar for breakfast, although here it is a dessert. It's from The Africa Cookbook - Tastes of a Continent by Jessica B. Harris.

    Recipe #134877

    8 Reviews |  By Rita~

    Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon, and sometimes nuts. The end result is a "grainy" less smooth product. Chocolate is frequently purchased in "disks" although it is also available in bars and syrups. Two Mexican chocolate brands widely available in the US are Ibarra and Abuelita. Look for them in the Hispanic section of your supermarket. nearby. The key to traditional Mexican hot chocolate is the tool designed to make it frothy - a round, notched, wooden whisk called a molinillo but you can place it in a blender to get it nice and frothy. Or use an imersion blender to get it frothy.

    Recipe #171691

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