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ZWT6 All Player~ NA/ME

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7 Reviews |  By loof

A delightful fresh and fizzy tea!

Recipe #348996

9 Reviews |  By loof

From a Galveston-area church cookbook, a lovely coffee drink!

Recipe #323312

6 Reviews |  By loof

This sweet and tasty dessert came from a cookbook put out by Dorothy Mengering, mother of Late Night talk show host David Letterman.

Recipe #350953

12 Reviews |  By Kim127

"This classic salad is a wonderful combination of textures and flavors. The saltiness of the cheese is balanced by the refreshing salad vegetables." From Around the World Cookbook. Posted for Zaar World Tour 2006.

Recipe #173720

2 Reviews |  By Az B

from Canadian Living

Recipe #424329

1 Reviews |  By Az B

From Canadian Living, a traditional Casablanca food. Time does not include chill time.

Recipe #424330

1 Reviews |  By Az B


Recipe #424367

This recipe caught my attention when browsing through the website called Moroccan Recipes.

Recipe #423755

I found this recipe on the Food By Country website which stated that "in Egypt, cheese with bread is frequently served at meals. Here, oven-fried cheese is served with lemon wedges and pita triangles." You can easily vary the recipe to suit your tastebuds by adding tomatoes or other vegetables, or vary the cheese by using a traditional Egyptian white cheese, such as gibna beyda, instead of crumbled feta.

Recipe #423800

This is a recipe from one of my favorite cookbooks, called "The Classic Mediterranean Cookbook" by Sarah Woodward. They're savory stuffed pastries (filled with crumbled feta cheese and savory herbs) that are baked to golden perfection and usually served as an appetizer.

Recipe #423808

4 Reviews |  By Az B

The national dish of Algeria, from

Recipe #424325

I make these every Christmas for the cookie tray that I always have well stocked for our family's annual Christmas party. This is such a simple recipe with a few common ingredients that most people always have on hand in their kitchen pantry. And it produces such a wonderful bar cookie with a delectible almond taste. It's the perfect treat for any cookie exchange or potluck gathering.

Recipe #336543

This recipe comes from a cookbook "Mrs. Fields Cookie Book", which I bought more than 15 years ago and still use today for many of the cookies I bake. I usually leave out the coriander (as my family doesn't like a lot of zesty spices), but they're still very good even with the coriander.

Recipe #336564

This is a delightful snack cookie (much like a biscotti) that is most often enjoyed while having tea or espresso. Fekkas are baked twice, and for this recipe the anise and raisins give it a very distinct Moroccan flavor. The recipe was given to me by a graduate student who was enrolled in our doctoral program while I was working at a major research university many years ago. It is the dish that she most often brought to the potluck gatherings that we periodically hosted for our graduate students. Needless to say, the mix of nationalities represented among our student body usually promised a very eclectic mix of cuisines at our social gatherings. But these were always my favorite, and I finally thought to ask her for the recipe. I hope you enjoy it as much as I do. Most of the prep time is cooling/drying time.

Recipe #372028

This is a wonderful main dish featuring boneless skinless chicken thighs marinated in a sweet yet zesty apricot sauce and then perfectly roasted (or grilled) and topped with a tangy apricot glaze. Prep time does not include marinating.

Recipe #413634

Posting for ZWT6 North Africa/Middle East region. Found this on

Recipe #423802

I have been in search of a good stuffing recipe that could be served any day of the week but does not taste similar to the usual bread/sage Thanksgiving stuffing. After trying several different stuffing recipes, I began to adjust ingredients and to try several new ingredients that I thought would enhance the flavor. I eventually came up with this apricot almond stuffing. It's very tasty with a unique flavor all it's own....perfect for any day of the week, or for that special side dish when company is over, whether you're serving beef or pasta or poultry as the main course. And this is just such a tasty stuffing that I know it's just a matter of time before I eventually replace my traditional bread/sage stuffing at our annual Thanksgiving Dinner with this Apricot Almond Stuffing. (I don't want to invoke an impromptu riot within my family by venturing away from my family's traditional Thanksgiving menu, so I'll preserve family tradiition by offering Grandma's Homemade Stuffing every Thanksgiving for the sake of family least for the time being.) You can use this to stuff any bird, too. I prefer chicken, but I assume it would go well with turkey or even game hens as well. I hope you like it.

Recipe #322477

A Chatelaine Food Express Quickies recipe. This could be a side dish salad or a light vegetarian entree. Posted for ZWT6

Recipe #423243

Posting for ZWT6 North Africa/Middle East region. From adapted from Fire and Smoke by Maggie Waldron. Chill time not noted in preparation time.

Recipe #423939

Posting for ZWT6 North Africa/Middle East region. From As mentioned on the recipe "White Beans with Meat is a very traditional and common dish in Turkey, especially when it is served with pilaf and pickles."

Recipe #424094

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