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    You are in: Home / Cookbooks / Zaar World Tour 3
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    Zaar World Tour 3

    These are the recipe I have made during the Zaar World Tour Number 3 for the Naughty but Nice Gang Here are some of the menus I did for the Challenges: Naughty but Nice Bush Walk Menu & Across America to New England, Chef floWer's Cava Over Barcelona Menu
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    5 Reviews |  By Peter J

    I started off by searching 'zaar for a different mint potato recipe but to no avail, so thought I'd better post the simple and tasy way that I cook them. I eat with the skins on but they can of course be removed (it's probably easier to remove the skin after cooking and it stops them falling apart while boiling).

    Recipe #166972

    Carrots coated with a yummy butter, brown sugar and ginger sauce. I grew up eating these in Texas. Easy, quick and yummy!-- GREAT way to get kids to enjoy this veggie! If you like a lot of sauce double the sauce ingredients. I posted this less 'saucy' to keep the fat and calories down. The sauce is yummy and great on rice or just on a spoon! Hope you enjoy it as much as we do! I am so honored that this simple little recipe of mine has been so well received. Thank you all for your reviews!

    Recipe #152441

    Pumpkin with a tasty sauce

    Recipe #121825

    Recipe inspired by Recipe#146841 that I changed to make cooking on a BBQ or grill a quick and easy option. Note the preparation time includes cooling time for the butter, and you can pop back in the fridge after wrapping the corn so it is quite quick and easy to prepare.

    Recipe #202194

    I was looking for a mashed potato recipe on Zaar and couldn't find one. So here it is. We have mashed potatoes with casserole, stew or just as a side. Also being gluten-free I often use a gluten free pastry for the base of a pie and just top it with mash. You can use any quantity of potatoes, butter and milk/cream to your preferences.

    Recipe #230695

    A tasty marinade for lamb chops. Great for the BBQ or grill. Prep time doesn't include time to marinate the chops.

    Recipe #203903

    From the Edmonds Cookery Book. The orginal recipe calls for blackberry jelly but use whatever flavour that you enjoy. I often use strawberry. Serve with icecream and/or cream. Jelly = jello.

    Recipe #79113

    These are so easy to make..no rubbing in of the butter...just melt and mix! Serve with the traditional strawberry jam and butter ...or how about trying them with honey or golden syrup. Makes 8-10 scones These are not a gluten free scone. I usually double the recipe to make scones

    Recipe #224043

    Soo good, I always got this at school, I will have to thank our chefs for this one. This only tastes good cold, so I wouldn't recommend trying to heat it up

    Recipe #178995

    I had a rommate for 6 years who was from England. One day he told me jokingly that he loved this country but "we Americans just don't know how to make a proper cup of Tea" He felt it was his duty to teach me how and he was right! This is the only way I will drink my Tea now. It is really more of a method than a recipe. After careful instruction on how to prepare the proper cup of tea I asked him whether loose tea leaves make a better brew than a tea bag. "Loose tea will always taste better," he said, "but, not so much better as to outweigh the convenience of the bag. What's more important is the type of tea that you choose." "In Britain, the standard supermarket tea bag makes a much stronger and more robust brew than your American tea." He said the closest tea bags he ever found over here that approach the quality of their everyday blends are those marketed as English Breakfast. My friend always made his Tea with lowfat milk and sugar. Explaining "Most English drink tea with a little milk, but never with cream or the high-fat milk that Americans put in their coffee. Low-fat milk is a much better choice. "Make sure you use white sugar. Brown sugar might be OK in coffee, but somehow it never tastes right in tea. As for putting honey in tea, if you tried to do that in Britain, you'd be laughed out of the tea shop." Many thanks to Chris for showing me how to make the perfect cup of tea!

    Recipe #230372

    The pumpkin in this dish becomes almost molten. Barely held together by the flour it's been dredged in. Simply delicious!

    Recipe #66047

    This is more of a technique than a recipe. I adapted this from the Food Network. this would be great using mint or herb teas!

    Recipe #188113

    This is old-fashioned, from scratch, comfort food. This has been a family favorite for years. I like to take this to other families when they are in need of a meal. It's always a winner. I like making it with leftover turkey, too! I often add some cooked diced potatoes.

    Recipe #111777

    Recipe #152576

    For the French requirement of the Zaar World Tour Contest. This is from yummy baguette.

    Recipe #135060

    I remember having this as a child. It was the best cinnamon toast. We would watch as my mom made this and was amazed at how the cinnamon melted over the butter and hardened. She would serve this on the side of a bowl of sweet rice... which I have on Zaar too. (Recipe #338491) I now make this for my boys. They love it just as much if not more. The actual measurements are as much or little as you like on the toast.

    Recipe #199171

    A tasty pilaf to make in the microwave.

    Recipe #68195

    Stunningly easy but really impressive recipe! Simply marinade the chicken breasts in the sauce & pan fry them for an elegant but simple supper! Serve with rice, pasta or a medley of fresh seasonal vegetables with steamed new potatoes.This is one of my "fail safe" recipes - it is also brilliant on the Barbeque or oven baked! Also great with roasted Cherry Tomatoes. You can also use lean pork chops for this recipe.

    Recipe #176182

    This recipe is from my dear friend, Elias, and his family. They are from the Middle East and this recipe is a staple for them. It has just the right balance of flavours.

    Recipe #212985

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