Best Zaar Recipes
ZAAR
Not to mix up with lime juice - lime cordial is very much sweeter. Is found in any food store. (Except maybe in Fort Dodge Iowa. :-( rats)
Provided by Charlotte J
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Build over ice cubes in a highball glass.
WHY-I-JOINED-ZAAR CARROT CAKE
On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!
Provided by Lennie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
- Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
- Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
- To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
Nutrition Facts : Calories 662.1, Fat 38.3, SaturatedFat 11.3, Cholesterol 77.5, Sodium 582.6, Carbohydrate 76.4, Fiber 2.9, Sugar 56, Protein 6.9
CORN TORTILLA CASSEROLE INSPIRED BY ZAAR CHEFS
This dish would not have been created without the inspiration of Mirjam, Bill, Mysterygirl, bratty 1, leeannr, Miller, SueL and Karen in Colorado. They all offered advice and ideas, and pointed me towards recipes as I attempted to create a dinner with some corn tortillas I had on hand. This is the concoction I came up with (and it was not what I went into the kitchen to create, but this dish kind of created itself as I went along), after reading all the recipes and considering all the advice; thanks to you all!
Provided by Lennie
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Note for Canadians: I used the following to prepare this dish: 1 796-mL tin of tomatoes, 1 398-mL tin of refried beans and 1 430-mL jar of picante sauce.
- Also, the cheese I used was a prepackaged shredded mix called"Casserole Mix"; it's a mixture of cheddar, colby and monterey jack.
- Feel free to spice this up as you please; I deliberately kept this lowkey and mild to please my husband, who would not have liked it if I had added the"firepower" I would have liked to add; also note that the omission of salt is not an error--I didn't think the recipe needed salt at all.
- Preheat oven to 325F; have ready an ungreased 13x9 pan.
- Take 1 tortilla, lightly spread a bit of margarine on both sides (going right to the edges), and place on a microwave-safe plate; I used a small piece of wax paper wadded up into a ball to do the spreading.
- Place the next tortilla on top, lightly spread margarine on it (on the top side only), get the next tortilla, repeat process, and so on and so on, until you have a stack of 18 tortillas; this may take more than the 2 tbsp of margarine, depending on how thinly you've spread it.
- Place plate in microwave and cook, on High, for 5 minutes; when time is up, set tortillas aside.
- Meanwhile, crumble beef into a large skillet and saute.
- When brown, place beef in a mixing bowl, discarding any fat.
- Stir chili powder into beef, then add 1 cup shredded cheese and the tin of tomatoes; combine well.
- Place 6 corn tortillas into the bottom of 13x9 pan; top with half the ground beef mixture.
- Place 6 tortillas on top of beef.
- Spread the refried beans across these 6 tortillas, distributing as evenly as possible.
- Top refried beans with remaining beef mixture.
- Place the last 6 tortillas on top of beef mixture.
- In a small bowl, whisk together the entire jar of picante sauce with the sour cream.
- Spread this mixture across the top of casserole, making sure to cover all exposed areas of the corn tortillas.
- Sprinkle remaining cheese over top of casserole.
- Bake in preheated oven for 40 minutes.
- Serve with sour cream on the side, if you wish, and a green salad.
Nutrition Facts : Calories 468.4, Fat 24.7, SaturatedFat 11.4, Cholesterol 82.9, Sodium 760.1, Carbohydrate 35.3, Fiber 5.8, Sugar 5, Protein 28.2
ZAAR CHAT BUFFALO ROAST
The morning I decided to make this roast, I was in the 'Zaar chat room chatting with other members. I asked for their advice and input as to how to cook it and what to put in it. They happily gave me their input, hence the recipe name. This was a "group effort" Other 'Zaar members helped me too. Buffalo is very lean. There is very little fat on it and it tends to be be tough. Therefore you need to soak the roast in a brine solution for 48 hours before cooking it. You can either use the recipe I have included or you can use DiNeals recipe #11266. I used that recipe and made a few changes to it to make my own recipe. It also needs to be slow cooked. Buffalo is sweeter than beef. I thought it tasted better than beef. This recipe is very versatile. Since there is salt in the brine, I did not add salt to the recipe. You can add more vegetables or seasonings if you want according to your taste. **Please note: Since Roger/OH's review, this recipe has been edited to include oregano in the brine ingredients list.
Provided by AuntWoofieWoof
Categories Meat
Time P2DT8h
Yield 1 crockpot full
Number Of Ingredients 16
Steps:
- Mix all brine ingredients together in a large pan.
- Bring to a boil.
- Lower heat and simmer for 15 minutes.
- Allow to cool but it does not need to be cold either.
- Put the buffalo roast in the brine and cover with a lid.
- Refrigerate for 48 hours to attain ultimate tenderness.
- After the 48 hours remove the roast from the brine and rinse it off. *Note:The roast might expand during brining like mine did.
- Discard Brine.
- Put the roast in a large crockpot.
- Add all of the roast ingredients except the potatoes.
- Stir until all of the ingredients are well mixed.
- Set crockpot on low.
- Cook for 8-9 hours on low or until fork tender.
- Add the potatoes and cook for another 30 minutes or until potatoes are done.
- Remove roast from the crockpot and put it on a plate.
- While the roast is still hot, slice or shred it, depending on how you like it.
- *If you want it as a soup, return meat to the crockpot, bring it back to a boil and serve it in bowls.
- **If you want it as a stew, thicken the broth to your desired consistency and return the meat to the stew.
- ***If you want it as a main dish, remove the vegetables to the meat plate and thicken the broth to make a gravy at your desired consistency.
- This can be served with whatever you want to serve it with.
- Now, Enjoy!
Nutrition Facts : Calories 1884.5, Fat 19.4, SaturatedFat 6.6, Cholesterol 564, Sodium 30086.8, Carbohydrate 172.8, Fiber 17.7, Sugar 51.7, Protein 217.4
WHY-I-JOINED-ZAAR CARROT CAKE
On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
- Stir in carrots, coconut, walnuts and pineapple. Pour into 9x13 inch pan and bake for about 45 minutes. Don't panic, the centre will sink a little.
- Allow to cool; when cool, ice the cake. You can certainly use your favourite cream cheese frosting to ice this cake, but the one I've included is highly recommended (I usually leave the cake in the 13x9 pan and just ice the top).
- To make the frosting: Cream the butter and cream cheese until smooth; add the icing sugar and beat until creamy.
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