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    You are in: Home / Cookbooks / ZWT2
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    87 recipes in

    ZWT2

    Collection of recipes made or want to make on the Tour.
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    Displaying up to 20 pages of results. To see all results, or register.

    Posting this for ZWT II Africa/Middle East.

    Recipe #173868

    Posted for RecipeZaar World Tour 2006. REGION: New Zealand.

    Recipe #173221

    Eat light this summer with a wonderful low fat and low calorie chilled soup. Add whole wheat rolls and a cool drink for a perfect lunch on the patio. Adapted from a popular health and lifestyle websites newsletter.

    Recipe #167655

    This one is a Party Pleaser! Cheesy and Delicious! It will go fast. My sister Kathy's Favorite Holiday Dip!

    Recipe #72178

    Yummy! This is my own creation and everybody just loves them!! I like to make these on the grill in the warm weather months. When I do that, I reserve about 1/2 the marinade BEFORE marinating the meat, and use the reserved marinade to brush the ribs with while grilling........or I'll just make 2 batches of marinade, and use the second batch just for brushing while grilling. Prep time does NOT include marinating time.

    Recipe #125757

    Creamy Summer Dessert for the World Tour II chock full of peaches and raspberries

    Recipe #173530

    From Emeril - to go with delicious five spice spare ribs. Makes a great dipping sauce for the ribs - and so easy to make!

    Recipe #168992

    This is from my 365 Pasta Recipes cookbook, but I changed the original recipe quite a bit. Food should be attractive and this dish is really pretty and colorful. And easy to make! Cut the veggies really tiny. This is a great dish for work lunches because it is good hot or cold.

    Recipe #162894

    Strawberries dipped in this cream mixture are so light, refreshing and good! You can play with amounts used but I love it as directed. Leave on the strawberry tops to use as a handle to dip. Enjoy!

    Recipe #161835

    This is the most awesome pork tenderlion ever!! It is from Bon Appetit and is a very poplular "internet recipe"...(I can't believe no one has posted it here yet!) Posting this for ZWT II, Jamaica! The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad.

    Recipe #174041

    This is from SaveurMagazine. Posted for ZWT 2006

    Recipe #174663

    This is posted for ZWT 2006. It is from A Taste of Nova Scotia. Sounds great!

    Recipe #173580

    Brought to you for the Zaar World Tour II by the Dirty Pan Gang. If you want EASY...just use a purchased pizza crust, add toppings and heat per directions on crust packaging. But...the crust can make or break a great pizza!! So for something fabulous and different...try a homemade DEEP DISH CRUST. The crust recipe is brought to you from "The Best New Recipes" by the Editors of Cooks Illustrated...(*see end of description for notes). All you need is two 10 inch cake pans and a baking sheet (or a pizza stone). The toppings represent everyone on our team...but we won't be offended if you omit or change a topping. Topping amounts are guesstimates, you may want to add more or less to your taste. The tomato sauce should not be too heavily applied (but not too thin either), the pesto and ricotta (if used) should be kind of placed in dollops on the pizza, not spread over the whole thing. We hope you dirty your deep dish pan and make our pizza!! *If you actually have a deep dish pizza pan, dough will make one 14 inch pizza. Changes fo 14 inch pizza include rolling the dough to 12 inch round and increasing the initial baking time on the lowest rack to 15 minutes. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. *The role of the potato - boiled potato in the dough results in a moister, more tender, sweeter, and softer dough than one just made with flour. Potatoes cause less gluten to be formed in the dough, producing a softer, more tender product. and the sugars in the potato lend a bit of sweetness..."

    Recipe #176120

    This slaw was originally inspired by one prepared by Bobby Flay on Food TV. I've tinkered with it a bit and added a bit more fusion between Asian and Southwestern flavors. This side salad is ideal for picnics and barbecues as it contains no mayonnaise.

    Recipe #131640

    This MILDLY SPICED salad is my favourite potato salad. I love curries and this recipe uses Madras curry paste as part of the dressing. I like to take this salad with me to work or university for a tasty packed lunch. It will yield 4 servings as a main dish, or 8 as a side. This is the suggested side dish with Roast Salmon with Spiced Coconut Crumbs (Recipe #141533), which is printed in the 'Good Food Magazine' (January 2003).

    Recipe #142045

    102 Reviews |  By Rita~

    Warning WARNING !! This Tex Mex salad is Very SPICY !!! Use your best judgment in how much Chipotle peppers you use. Taste as you add just don't dump them all in. Each pepper has it's own heat level. Yes us Girls love it too! ;)

    Recipe #60560

    1 Reviews |  By Sage

    This is an old fashion recipe my mother use to make, but still so good.

    Recipe #172464

    Recipe #166409

    Got this off of Epicurious Television, by Michael Lomonaco. I would substitute prosciutto for the ham.

    Recipe #176015

    Creamy garlic-alfredo sauce topped with spinach, grilled chicken, artichoke hearts, and sundried tomatoes, this scrumptious pizza was specially developed in honor of team KitchenExpeditions® and Zaar World Tour II. The recipe yields a 13" pizza or 8 generous slices and can be made vegetarian by simply omitting the grilled chicken. Enjoy!

    Recipe #175879

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