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    You are in: Home / Cookbooks / ZWT II - All Chefs - East European
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    336 recipes in

    ZWT II - All Chefs - East European

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    My friend Robin's Aunt Mary, both of whose parents were born in Hungary, was a legendary cook. This is one of her cakes--a very moist and delightful cake.

    Recipe #171351

    PERFECT bites for Super Bowl Sunday and St. Patrick's Day parties! I came up with this recipe years ago, and it won in Taste of Home magazine and Better Homes and Gardens magazine. It makes a lot, but they disappear FAST! Enjoy!

    Recipe #83300

    Took me a bit to get this recipe "just right". I cooked the corned beef brisket myself first, but I suppose you could cheat a little if short on time. A very hearty meal in itself!

    Recipe #101440

    I like this as a main dish, side dish or for breakfast! Yummy! :)

    Recipe #110176

    Sweet and tangy cabbage, apples and onions cooked in grape jelly and butter! This is a very unique combination, and very good! Enjoy!

    Recipe #115343

    These are a nice treat from regular potatoes, and they look pretty for guests, too!

    Recipe #116100

    Recipe #134685

    You could use store-bought seedless raspberry preserves to fill these cookies, but Hermé's method of pureeing the raspberries in a blender to extract all the pectin from the seeds is clever and easy, and it makes a better filling than any you can buy. MAKE AHEAD: The cookies can be refrigerated in an airtight container for up to 1 week or frozen for up to 2 months. NOTES: The Linzer dough can be cut into decorative shapes, but the cookies aren't particularly sweet without the raspberry jam, so dust them with confectioners' sugar once they've cooled.

    Recipe #134823

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

    Recipe #135070

    This is the most TENDER, JUICIEST pork roast I've ever tasted. It doesn't get any better than this! (The cabbage is removed at the end and can be eaten or discarded. It just protects the roast and makes it VERY tender!But you can chop it and even eat that too!)

    Recipe #140599

    Creamy cabbage baked with cheese and topped with buttered cracker crumbs! Yum!

    Recipe #142397

    This is wonderful with chunks of rye bread for dipping! Keep warm in a small crock pot for dips, or a fondue pot. HEAVEN! You'll want to double this!

    Recipe #145356

    This is a very easy way to make the most delicious, tender veggies! The baby carrots, onions and butter make everything taste almost sweet! Very good!

    Recipe #146709

    I know there are a lot of these, but I do make them a little different. Everyone always asks what I put in them! So here's how I make them. Enjoy!!

    Recipe #148523

    I haven't made this one yet, I got the recipe from my mom. It sounds heavenly, though!!

    Recipe #166036

    Very, very good! I've been making this for so long, (15-20 years), that I don't remember where I got the recipe. But it HAS survived the test of time! :)

    Recipe #166382

    An oldie but goodie from Miracle Whip! I've always loved these! :)

    Recipe #166742

    Thyme and pepper pastry filled with tender beef and lots of veggies!

    Recipe #168103

    I adapted this recipe from "The Pressure Cooker Gourmet", by Victoria Wise. You can substitute any kind of chicken pieces, bone-in or boneless. You would just need to adjust cooking time based on your choice. I actually leave the skin on, I'm weird and kind of like the skin, even when its "soggy"!

    Recipe #170094

    This groglike drink has been popular in Russia for centuries. It is usually prepared without alcohol but it is good with it, too. Just add 1/2 cup of vodka or brandy during the last few minutes of simmering. A Mark Bittman.

    Recipe #175653

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