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    You are in: Home / Cookbooks / Zaar World Tour=British Recipes
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    140 recipes in

    Zaar World Tour=British Recipes

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    An Irish recipe adapted from Cooking Light! Posted for the Zaar World Tour. Great for breakfast, lunch, or dessert!

    Recipe #172382

    This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light.

    Recipe #172397

    Light and packed with protein, this is easy! Adapted from Family Circle magazine. The Cobb salad was a signature menu item of the legendary Brown Derby in Hollywood, a landmark restaurant in Los Angeles, California. Variations of the salad are now served in restaurants world-wide.

    Recipe #140678

    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

    From the Little Rooster Cafe in Manchester, Vermont, this lifts the humble corned beef hash upward to stardom! Adapted from Rachael Ray's $40 a Day.

    Recipe #131835

    A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England.

    Recipe #167792

    Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too.

    Recipe #69343

    This is a rich old fashioned treat! From the Taste of Home magazine. Enjoy! An English recipe brought over to the Soutnern USA.

    Recipe #84866

    From an episode by Easy Entertaining with Michael Chiarello, this is one of the recipes for the potluck challenge. So good!

    Recipe #168309

    Blueberries are so yummy, especially in this dessert! Cook time includes time for makeing sauce. The sweet dessert known as Bread pudding (not be confused with bread and butter pudding) is rather more popular in the UK than in the US, but it is hardly unknown in America, especially in the south. Bread Pudding has been around a long time. It’s been around in England since the 13th century. It has its origins as a source of food for the poorer elements of society, and was in fact called “Poor Man’s Pudding”.

    Recipe #45614

    A quick bread packed with healthy ingredients! Goes great with baked beans or for breakfast with cream cheese! Adapted from Cook Now Serve Later cookbook by Readers Digest. Enjoy!

    Recipe #144666

    This is a scrumptious, out of the ordinary sandwich, that will tickle your taste buds! Popular in England, Scandinavia, and all over the USA (especially California)

    Recipe #51144

    This is so good! I use it to make Recipe #62483. Great in a salad!

    Recipe #62481

    These are really good, and remind me of deviled eggs! I love to slice them and put them on my salad!

    Recipe #62483

    A winner from Gourmet Magazine! One of those wow desserts!

    Recipe #63829

    This came from "The Great Big Burger Book," by Jane Murphy and Liz Yeh Singh. It makes a rich and tasty splurge of a hamburger. This would also be good served with a mustard-horseradish sauce. An English recipe brought across the ocean to end up in the Northeast and Mid Atlantic states.

    Recipe #65296

    This is English cookery at its best! Recipe given by James Beard.

    Recipe #67591

    This is an English sauce, also known as Cumberland sauce, which is traditionally served with cold venison. It can be used with other game and meats.

    Recipe #81182

    I used to know somebody who loved these sandwiches and thought it was just weird enough to post here. Lol ;) I would love to hear from people who like this! A British recipe.

    Recipe #82039

    Capers make this a pequant dressing that doubles as a fine marinade for fish. Origins from France.

    Recipe #85972

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