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    You are in: Home / Cookbooks / Zaar World Tour - 2006
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    104 recipes in

    Zaar World Tour - 2006

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    With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!

    Recipe #45216

    Another yummy bruschetta with a subtle dijon flavor. Chill time is 30 mintues.

    Recipe #61371

    Not like a pancake at all but solid fruit, lightly bound together with a bit of batter. This is what they say about this recipe in Swarovski Magazine (July 1997): This delicious, wholesome recipe was rediscovered by Franz Steinlechner. It is a very old dish which used to be popular with the local farmers during the blueberry season. They collected the wild berries, which are plentiful in the Tyrolean countryside, with a specially designed square wooden shovel with metal bars at the bottom to rake the berries out of the bushes. Blueberries are also used to make jam and schnapps. This dish was originally made with a pancake dough but Franz felt that the lovely berries should be more prominent, hence his blini recipe. It is very quick and easy to prepare. The blinis can be served as a warm dessert or as a main course following a hearty soup. A glass of milk is traditionally served with Moosbeerpascherln.

    Recipe #63460

    A little twist to the traditional egg salad! This is Mexican with a little Southwest influence!

    Recipe #67582

    These are really good! I always make two batches of these since the go so quickly!

    Recipe #78100

    This is so good and so easy! It makes a great appetizer. We love the combination of these flavors!

    Recipe #92035

    15 Reviews |  By Cynna

    A simple yummy addition to a cozy Italian-themed supper, or great all by itself for a snack.

    Recipe #94084

    Easy, light & refreshing!

    Recipe #121959

    Found for the Zaar World Tour '05. These cookies from Poland can be made with different flavors of jam.

    Recipe #135070

    This is one of the ways I make a simple quesadilla at home. Quesadillas made like this can be found at Mexican restaurants.

    Recipe #139060

    A simple, quick to make, low-fat and delicious anytime mushroom lovers' snack that I have adapted from a recipe I found in the November 2005 issue of the Australian magazine 'Table: easy family food for every day of the week'. I am posting it for the 2005 Zaar World Tour.

    Recipe #140898

    17 Reviews |  By PanNan

    The source is The New Zealand Beef & Lamb Marketing Bureau web site. I've modified the recipe slightly. Since it was first reviewed I noticed that salt, pepper and pepper flakes were missing in the ingredient list, so they have been added. This recipe is better the next day - if you can, make it ahead through step 5, refrigerate and bake before you're ready to serve.

    Recipe #142326

    6 Reviews |  By PaulaG

    This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread.

    Recipe #148312

    5 Reviews |  By ellie_

    A Mexican Egg Brunch dish served in individual dishes is posted per request. You can always vary the chiles (sweet or hot) according to amount of heat desired. If fresh chiles are not available canned will also work (skipping step 3 - roasting the chiles). Recipe source: Bon Appetit (October 1981)

    Recipe #159538

    What makes a classy martini become white trash? A pickled pod of okra instead of an olive, of course. I came up with this 10 years ago when I was out of olives and then noticed a jar of pickled okra in the fridge. A local bar that I frequent began making them for me and now it's very popular there.

    Recipe #169303

    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

    This is a really delicious cocktail. I re-named it after I found the recipe on the web - the original name may not have been appropriate for a family-friendly site.

    Recipe #174274

    4 Reviews |  By Sage

    This is a beef sanwich from The Australian's Women's Weekly

    Recipe #175302

    A variation of a recipe from Jacques Pepin. Both French and Italian! NOTE: you can use prepared gnocchi if you prefer.

    Recipe #176413

    Recipe #61917

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