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    105 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A super yummy way of getting my grass juice powder down in the morning and keeps me satisfied until mid-morning, so about three hours. It's a fast way to get something in me in the morning when I have five other people to get out of the house.

    Recipe #513493

    Something I needed to come up with fast for a night that I was going to be out late and my husband wouldn't have time to prepare something decent. His quick fix is take out. :D So I just started grabbing things from the cupboard & fridge and this was the result. It has good flavor and everyone likes it. Even my picky kidlets.

    Recipe #287889

    9 Reviews |  By Amis

    I needed an easy glaze the hardened quickly (instead of over night like so many) but one that still had good flavor. This dries hard enough to stack the cookies. Note: Make one batch at a time. It's unmanageable in anything larger. Children's water color brushes or those used for painting chocolate molds work well. Make sure to put down wax paper or parchment paper on your work surface and prepare for messy kidlets. Originally found at All Recipes

    Recipe #273428

    This is awesome. It's just something I threw together one night when I had a buffalo roast and didn't know what to do with it. I grabbed stuff out of the cupboard and just ran with it.

    Recipe #212343

    I came up with this one night when all I had was cucumbers and it seemed so boring. The onions in this were a last minute addition when my 1 yo daughter came toddling in with a couple from my garden. My kids loved and kept asking for more. Not bad for the veg. Note: For best favor, this should be chilled overnight or at least several hours. Cooking time is chilling time.

    Recipe #182523

    This spicy Greek dish is made with lamb and feta cheese in a phyllo pastry. It's a great one originally from Crete. I've seen it prepared as outlined below, but I've also had it rolled up and sliced. Great either way. I believe I orginally got this is at but I'm not positive. Zaar World Tour 05

    Recipe #142568

    2 Reviews |  By Amis

    These are more similar to a cake than a pie, so I'm not sure where the name comes from. Supposedly, these mini cakes were eaten by Greek warriors when they were traveling. I made these on our last road trip. They kept well as long as they stayed wrapped. The kids loved them. Zaar World Tour 05

    Recipe #142565

    I'm not sure what reagion in Africa this is from. It was given to me a long time ago by an old African woman. She didn't talk much so I was lucky to get the recipe. Zaar World Tour 05

    Recipe #142286

    1 Reviews |  By Amis

    Rheinischer Sauerbraten mit Kartoffelklößen und Apfelmus. Sauerbraten is one of the best-known German dishes. After days of marinating, the meat is infused with many flavors and becomes quite tender. This is so popular in Germany that several regions boast local versions with this version being from the Rhineland. It's not difficult to make however, you do need plenty of room in the fridge to accommodate four days of marinating. This is really involved and takes a lot of work, as well as time but it's well worth it. That's why my family only makes it once or twice a year, usually between October and January. Zaar World Tour 05

    Recipe #141098

    1 Reviews |  By Amis

    This is a great twist on an old favorite. Grandma has had it a long time and it makes it every year. It's a great way to use up leftover stollen that's gone stale and no one will eat. (if there are any leftovers :D ) Prepare ahead as this does need to chill for 1 - 2 hours before baking. Zaar World Tour 05

    Recipe #141075

    1 Reviews |  By Amis

    This is a great dish with apples, sauerkraut and bratwurst. Depending on how you serve it, it makes a great appetizer as well as an entree. Zaar World Tour 05

    Recipe #141060

    11 Reviews |  By Amis

    Theae are great. They make a good BBQ dish, a light lunch or part of a great dinner. I love curry wurst so this is a dish that's made a lot. Zaar Worl Tour 05

    Recipe #141052

    This is a great salad. The only potato salads I eat are German recipes. I even like the warm ones although this a chilled version. Cooking time includes chill time. From Modern German Food by Roz Denny. Zaar World Tour 05

    Recipe #141043

    Ok, I can't verify that this German. All I know is that my Grandfather visited us when we were living there and this is one of the recipes he hauled home. Prepare ahead since it needs to sit for a couple of days. I love this stuff. Zaar World Tour 05

    Recipe #141040

    2 Reviews |  By Amis

    Pronounced shtoh-luhn, stollen is a wonderful traditional Christmas bread from Germany. The traditional shape is that of a large, folded oval. Every year my grandmother would make this for Christmas and we would have it for a light breakfast on Christmas morning to tide us over until the feasting started. In my family it's just not Christmas without the smell of stollen baking throughout the house. And I love making this and presenting it as gifts as well. My grandmother originally got this from the 1963 Better Homes and Gardens Bread Cook Book. Last year she passed the tradition down to me (in other words, if I didn't make it it's not getting done :D) and I added some spices as well as some dates and figs. This can be a bit involved since the total time for rising is 2 hours 40 minutes but it's definitely worth it. Note: this does call for almonds. Zaar World Tour 05

    Recipe #141035

    Australia loves creating fusion dishes using the best of ingredients and techniques from both East and West and the combination of garlic, shallots, ginger, sesame & hoisin sauce make this is a great expample. The name "yabby" refers to freshwater crayfish in Australia. However any types of crayfish, shrimp, or even lobster will work in this. Posted for Zaar World Tour

    Recipe #139672

    1 Reviews |  By Amis

    Although Australia loves creating fusion dishes using the best of ingredients and techniques from both East and West there is still a special affection for the barbeque. So here's a great, simple recipe that can cook right along with your chicken or whatever you're making on the grill. Or it works by itself as a light meal, especially if served with toast. The flavor is amazing and I don't generally like tomatoes outside a sauce. :D Posted for Zaar World Tour 05

    Recipe #139665

    A rich meringue dessert named after Anna Pavlova. Traditionally strawberries and kiwifruit, dribbled with passionfruit are used as the filling but you can use anything. The originator of pavlova is not actually known, and there is great rivalry between New Zealand and Australia since both take pride in the invention of this dessert. I originally found this for my husband, the meringue fiend. He loves this. This is pretty involved but a slice of heaven of worth it. :D Posted for Zaar World Tour 05

    Recipe #139658

    1 Reviews |  By Amis

    New Zealands great version of the trail mix. Yum. The name comes from the first initials of the traditional ingredients. This is great as a snack or for school lunches. Posted for Zaar World Tour 05

    Recipe #139655

    2 Reviews |  By Amis

    New Zealand is known for it’s kiwifruit and this is a great way to use them as well as being a kid pleaser. I make this for the little guys when they need a quick, healthy snack. I found this through, New Zealands global marketers for most kiwifruit. One interesting fact is that kiwifruit did not originally come from New Zealand, but South East Asia, namely China and were originally known as the “Chinese gooseberry. Posted for Zaar World Tour 05

    Recipe #139654

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