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    You are in: Home / Cookbooks / ZWT8 ~ Zingo
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    60 recipes in

    ZWT8 ~ Zingo

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    Recipe adapted from Meena Pathak, Flavors of India: Authentic Indian Recipes as seen on Sara's Secrets. Found on Food Network, posting for ZWT.

    Recipe #482658

    2 Reviews |  By Satyne

    Taken from Margaret Fullers book of Indian Cooking. Times are approximate.

    Recipe #485092

    Found this recipe in Taste of Home Holiday Edition and the picture looks so pretty I want to save the recipe. Sounds pretty simple too so think they will be a nice to add to any dinner and nice enough for company. Prep time does not include rising time

    Recipe #331188

    Recieved this recipe from Taste of Home and couldn't wait to try it. I love that they only served two so perfect for DH and me when I wanted something special for just us. They came together easy, were light, fluffy and oh so chocolate. It calls for mint extract but I didn't have that so just used vanilla and it was still good. Think it'd be really good with the mint and maybe a little mint leave as garnish.

    Recipe #451407

    This is a recipe my daughter got from her MIL and always gets rave reviews. Haven't tried it myself as a little worried about the cooking process, but sure want to try it so will save her until I can give it a try.

    Recipe #271017

    This was originally an English fruit biscuit recipe given to me by a friend who got it from a friend who got it.... You get it. When I first read it, I realised that I had no candied fruits to use in it. Then I saw that it contained 1/2 teaspoon ground ginger, so I decided to use the candied ginger I had instead of the fruit. It was such a hit that I never made them with candied fruit! I made them gluten and dairy free by using a gluten free flour mix of rice flour, sweet rice flour and tapioca starch, 1 teaspoon xanthan gum, non hydrogenated margarine and rice or almond milk. If you want them egg free, too, egg replacer works well. This is a soft and chewy cookie, not a crisp one.

    Recipe #404326

    This recipe came from a collection of different Asian recipes of which I copied some several years ago. Cooking time includes cooling time of 35 minutes.

    Recipe #412057

    1 Reviews |  By Paris D

    The sweetness of the beets and raisins combines nicely with the cheese and the bitterness of the greens. This recipe is from epicurious.com, but I modified it a bit. (This recipe takes 1.5 lbs. red beets - about 3 large). I'll add it to the edited ingredient list, too, but I don't think it will accept the edit as quickly as adding this info to this section.

    Recipe #435243

    A neighbour gave me a few and included the recipe for it. She knows I like to bake and thought I would like them

    Recipe #427468

    I found this is Canadian Living its easy to make and tastes really good.

    Recipe #427161

    Tis one is different from the others posted. I haven't tried this yet.

    Recipe #420063

    As I cleaning out boxes of cut out recipes I came across this one. I think its a Canadian Living one but no idea what year. I put mine in the oven to cook.

    Recipe #410288

    Tasha's is a favorite restaurant of ours. This was a sandwich on the menu that I recreated. It is delicious! I didn't include amounts because it depends on the size of your bread and your preference of taste.

    Recipe #416921

    A dear friend from church gave this to me after I had gone blackberry picking. We were living in the Seattle Wa. area at the time and they grew wild all along the roads.

    Recipe #416860

    This is a copycat recipe from Starbucks. I've altered the recipe a little so I could use a mixer instead of a processor....soooo very yummy!!!

    Recipe #157241

    These souffles use the famous pyramid-shaped Swiss Toblerone chocolate bar as their base. From Bon Appetit, December 1996. Posted for ZWT 7.

    Recipe #457796

    I modified this recipe to make an easy trifle for my cooking class. The results are fantastic!!! This is definitely the class favorite! Try making it with other seasonal fruits...it's great with fresh peaches!

    Recipe #131055

    I came across this on the Foodnetwork.ca (.ca is the Canadian version, while fooodnetwork.com is the American version). It does call for yogurt or creamy dressing, but as some one who keeps Kosher I would most likely use soya or pareve yogurt or dressing (meaning it's not made with milk or other dairy products).

    Recipe #481992

    From the cookbook The Voluptuous Vegan. This is considered a Mexican dish.

    Recipe #483652

    This is a favorite in our house -- spicy, filling, comforting and quick (I know, the recipe makes this look long and involved, but it really only takes about 45 minutes start to finish, and there's very little chop-work). Reheats well, too. Kind of a Mexican take on the Italian classic of polenta with meat sauce. Adapted from a much-loved Cuisine at Home special edition. Ingredients listed more than once are not typos, but are amounts needed for each part of the dish. Because there's not really any significant passive walk-away time for this, prep time covers prep-work stuff, cooking time is the actual cooking part.

    Recipe #336218

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