Recipes:

Let your taste buds explode
Hamburger --- Steak --- Ribs --- Trout
What ever you are serving, ZAZ adds a spark to your meal.
It makes a terrific marinade
and don't forget to leave some on the table for dunking!
Awesome!!!

RECIPE RULES:    The Fahey Family - New Port Richey, FL

#1 ALWAYS add ZAZ to home-made or canned baked beans.
#2 ALWAYS add ZAZ to potato salad.
#3 ALWAYS add ZAZ to subs (hot or cold).
#4 ALWAYS coat everything you bake with ZAZ (before flouring).
#5 ALWAYS coat everything you fry with ZAZ (before flour mix).

#6 NEVER serve hot dogs or hamburgers without offering ZAZ.
#7 NEVER use any type of salad dressings without adding ZAZ.
#8 NEVER make chicken or turkey stuffing w/o adding ZAZ.
#9 NEVER attend a barbecue or picnic without your ZAZ.
#10 NEVER tell someone you love them without giving them ZAZ.

Iron Q Style Chicken    Iron_Q

Take a boneless chicken breast and marinade it in Zaz. Then bake the chicken and when it's almost done, top it with two strips of cooked bacon, a little more ZAZ and sharp cheddar cheese.

Wowwie ka- zowwie.

Mapley Baked Chicken    Shaver Hill Farm

2 1/2lbs frying chicken pieces or 4 chicken breasts
1/2c. Pure Maple Syrup
1/4c. ZAZ Mustard
2 T. Lemon Juice
1 1/2 tsp. Salt
1/4 cup Melted Butter.

Place chicken in shallow baking pan. Combine syrup, mustard, lemon juice and salt, spoon over chicken, turning to coat both sides. Let stand in refrigerator at least 2 hours or overnight to marinade. Drain, reserving marinade. Pour melted butter over chicken in pan; bake covered at 350' for about 30 minutes. Increase oven temperature to 400'. Continue baking 20-30 minutes until done, basting frequently with drippings. Combine drippings and reserved marinade in sauce pan, heat until bubbly and slightly thickened Serve with chicken.

Pineapple Appraised Chicken    Jan - Fallsburg, NY

4 T ZAZ
1 can 15 oz crushed pineapple, drained (save/keep juice)
6 boneless chicken breasts
6 T olive oil
1/2 teas fresh ground pepper

Mix pineapple & ZAZ & Marinate 6 boneless chicken breasts overnight in fridg. Take chicken from marinade, save marinade. In skillet brown chicken in olive oil on both sides on med heat for 12 mins or till cooked throughout. Take chicken out of skillet & add marinade (that you saved) & 3 T pineapple juice & ground pepper. Boil marinade approx 3-4 mins stiring constantly so not to burn. Serve over chicken

REALLY GOOD!!!

Fried Chicken    Dawn - Stone Ridge

Boneless Chicken Breasts
Dip chicken into ZAZ and then bread crumbs
Coat baking dish with a bit of Olive oil
Bake at 350' for 25-30 minutes, turning over once

Sesame Chicken    Jody - Big Indian, NY

Cut boneless chicken into chunks
Marinade in a mixture of ZAZ and Soy Sauce
Fry or Broil until golden brown
Sprinkle or roll in sesame seeds.

Parm Chicken    Jody - Big Indian, NY

Cut up boneless chicken into chunks
Slowly cook a mixture of ZAZ, Garlic Powder and Minced Onion and pour over chicken
Fry or Broil chicken until golden brown
Coat with Parmesan Cheese

WINE CHICKEN OR PORK    Don - Big Indian, NY

Sauce:
3 cups Red Wine
4 - 5 oz. ZAZ 
Pepper, Salt, Garlic Salt
1/4 cup lemon juice
Couple splashes Worcestershire sauce

Combine all ingredients, stir until color changes to a reddish/brown.
Marinate chicken or pork at least 5 hours.
Cook at 350F for 1 hr.

ZAZ Chicken Breasts    Michele - Catskill, NY

4 Skinless boneless chicken breasts halves
2 Tbsp ZAZ
1 Tbsp White wine vinegar or 1/2-3/4 Tbsp distilled white vinegar
1/4 cup fine dry bread crumbs
2 tbsp grated parmesan cheese
1/4 tsp crushed dried thyme
1/8 tsp. garlic powder
1/8 tsp pepper
1 tbsp margarine or butter, melted

Rinse chicken, pat dry. Place in grease shallow baking pan.
In a small bowl, stir together ZAZ and vinegar. Brush the mixture over chicken
In another bowl, mix together bread crumbs, parmesan cheese, thyme, garlic powder and pepper.
Stir in margarine or butter. Sprinkle crumb mixture over chicken then press slightly in.

Bake in a 350' oven for 20-25 minutes or until chicken is tender and no longer pink.

ZAZZZY LEMON CHICKEN    Tom & Phillis - Shandaken, NY

3 lemons washed and quartered
4oz. ZAZ
1/4 tsp. black ground pepper
1 Tble. fresh or 1 tsp. dried parsley
1 chicken cut up

Combined all ingredients.
Keep lemon rinds in mixture.
Baste chicken often.
A few minutes before chicken is done, rub lemon rinds onto chicken and discard.
You can either BBQ or cook in oven.

ZAZ'deProvence    Susan - Greenwich, CT

Perfect for Chicken or Lamb

1/2 cup ZAZ
2 tbsp. Soy Sauce
1 tbsp. Garlic
Pinch of Ginger
1 tbsp. Honey
2 tbsp. Herbes'deProvence

Mix mixture
Brush on meat
Marinade for 1 to 2 hours.

For Chicken - Cook 1 hr.
For Lamb - Rare - Cook until internal temp is 140'
Medium - Cook until internal temp is 160'

CHICKEN WITH ZAZ    Gisele - Shandaken, NY

Brush chicken legs and thighs with mixture of ZAZ, olive oil and garlic.
Roll chicken in either bread crumbs or corn flake crumbs.
Bake at 350' for approx. 1 hr.
If preferred the chicken can be broiled without using the crumbs

DUCK PIZZAZ    Jude - Roxbury, NY

Score the duck by making a small slit in the skin with a knife.
Dust with a drop of garlic powder, salt and pepper.
Cover with foil and roast @ 350' for 1 hr.
Remove foil and roast for 1hr 15 min., turning the duck over after 45 mins.
Mix 3oz. ZAZ, 3/4oz orange juice and Tble spoon orange zest.
Turn over to 375' and baste the duck frequently for 15 mins.

HICKORY ZAZ TURKEY SANDWICHES    Peter - Albany, NY

1 lb. Sliced Turkey (cooked)
1/2 cup finely diced red onion
1 oz Hickory liquid smoke seasoning
1/3 cup ZAZ
4 Swiss cheese slices
2 tbsp. vegetable oil
4 sandwich rolls
salt and pepper

In a skillet heat the oil over medium heat, add onions and cook until they are translucent.
add turkey, hickory smoke and ZAZ.
Blend all ingredients and cook until turkey is hot, add salt and pepper to taste.
Place portion on rye rolls bottom halves.
Top with Swiss cheese, place on a cookie sheet and broil until cheese is melted. top them and serve.

This is a great recipe for leftovers!

MUSTARD & HERB ROASTED RACK OF LAMB  Patty - Roxbury, NY

1 1/2 lb. Rack of Lamb
1 tbsp. chopped rosemary
2 cloves chopped garlic
1 tsp. salt
1 tsp. pepper
1/3 cup ZAZ basil mustard marinade
2 tbsp. extra virgin olive oil

Mix first 5 ingredients in small bowl and spread on rack, marinate for 1 hr.
Preheat oven to 450 degrees
In oven proof skillet saute the rack in olive oil 2 mins. per side, place skillet in oven and roast for about 20 mins. for rare
Remove and place roast on cutting board, cover with foil and let rest for about 10 mins before carving.

ZAZ GLAZED PORK CHOPS    Carol - Marco Island, FL

Season pork chops with salt and pepper to taste.
Melt 2 tsp. butter in skillet, medium heat.
Spread ZAZ on each pork chop.
Flip and cook for 2 minutes.
Repeat on other side.

Remove chops onto platter.
Add a tsp. or so of water to pan and scrap drippings.
Pour over chops and serve.

HOT CHICKEN SANDWICH    Kristen - Napa, CA

Pre Sliced Sourdough Bread - the Large Kind
Chicken Apple Sausage cut into slices
Shredded Cheese mix of Mozzarella and Jack

Spread on the bread the greatest mustard of all time: ZAZ.
Place the cheese on the bread.
Spread the sausage slices over the cheese
Preheat oven for Broil

Do not cook too long. Watch the cooking, keep the door open. Top shelf.
Cook for 2 minutes maximum.

ZAZ BEER STEAK    Peter - Albany, NY

4- 6-10oz New York Sirloin Strips.

Marinade:
1 12oz can beer
1/3 cup ZAZ
2 Minced Garlic Cloves
1/4 cup Chopped dehydrated sun dried tomatoes
2 tbsp. onion flakes
1 tbsp. sweet basil
2 tsp. pepper (black coarse)

Blend all marinade ingredient, but make sure steaks are coated with ZAZ first.
Add steak and marinade minimum 2 hours, cook on outdoor grill.

HAWAIIAN ZAZ BEEF STIR FRY    Peter - Albany, NY

1 lb. Boneless beef sirloin cut into 1" strips
2 minced garlic cloves
8oz can pineapple chucks (drained) optional
1/2 cup ZAZ
1/4 cup Worcestershire Sauce
1 red bell pepper cut in thin strips
3 scallions cut into small pieces
2 tsp. tarragon
salt and pepper
2 tbsp. vegetable oil

In a large skillet, heat the oil over medium.
Add beef and cook until lightly browned.
Add garlic and peppers, cook about 3 minutes.
Add pineapple and juice (optional), ZAZ, Worcestershire sauce, scallions and tarragon.
Cook stirring for about 3-5 minutes on high.
Serve over white rice.

KICKY SAUSAGE     Tracie - Milford, NH

Cut a slit down the center of the sausage, fill with ZAZ.
Wrap in foil and bake at 350' for 1/2 hr.
Remove foil.
Top with parmesan cheese and melt.
You can use any type of sausage.

ZAZ BABY BACKS    Jude - Roxbury, NY

Dust ribs with salt, pepper and lots of garlic.
Bake at 400'F for 45 minutes.
Baste liberally with ZAZ during the last 15 minutes @ 425'F.

ROASTED PECAN ZAZ PORK TENDERLOIN    Peter - Albany, NY

1lb pork tenderloin
1/2 cup ZAZ
1/2 cup chopped pecan
3 minced garlic cloves
salt and pepper

Preheat oven to 350'. Place tenderloin on a rack in a pan.
Rub pork with garlic and season with salt and pepper to taste.
Spread ZAZ over pork and pack pecan on top.
Cover and roast until internal temperature reached 155'.
Uncover and toast pecan topping.
Serve.

PORK LOIN     Jude - Roxbury, NY

Mix 4T. finely chopped pralines
1 oz. Dark rum
4 oz. ZAZ 
2 cloves minced garlic

Sprinkle salt and coarse grind pepper over 3lb center cut roast.
Roast 1hr at 375'F, covered with foil.
Remove foil.
Roast uncovered for 45 minutes.
Turn oven to 400'F.
Liberally baste with mixture for 15 minutes.
Pork may blacken on the outside.
Slice thinly.
Heat extra mixture and serve on the side.
Serve with green wild rice and slice ripe figs, and fried plantains.

Sweet & Sour Meat Loaf    Sandy - Enfield, NH

Loaf
4 1/2 lb. Lean Hamburg
1 cup bread crumbs
1 onion - grated or finely chopped
4 oz tomato sauce
salt & pepper

Sauce
4 oz tomato sauce
1 cup water
2 Tbsp. vinegar
2 Tbsp. brown sugar
2 Tbsp. ZAZ

Mix all Loaf ingredients and pat into loaf pan.
Mix together sauce and pour over the meat loaf.
Bake at 350' for one hour, basting often with the sauce.
Serve with mashed or baked potatoes...the sauce is especially good!

STROMBOLI WITH ZAZ    Carol - Marco Island, FL

1-loaf of frozen bread dough (thawed)
1/2lb. salami
1/2lb. provolone cheese
1/4lb. proscuitto ham
tomatoes
peppers
onions
ZAZ
Egg wash (1 egg + 1 Tbsp. Water)
Parmesan cheese

Grease fingers with a little olive oil and spread dough onto a cookie sheet.
Spread ZAZ generously on dough, making sure you have covered the entire area.
Layer meats and cheese on half of dough (length wise).
Add tomatoes, peppers and onions on top.

Fold dough over and seal tightly.
Slice two or three slits on top.
Brush egg wash on top of dough.
Sprinkle with parmesan cheese.
Bake 45 minutes at 350'.
Cool completely. May cool in refrigerator.
Slice into 1" sections.

Bacon Scallops    Jody - Big Indian, NY

Wrap scallops in bacon
Slowly cook a mixture of ZAZ, Garlic Powder and Minced Onion and pour over scallops
Broil until golden brown
Sprinkle with parmesan cheese
Serve over Linguini.

This recipe can be used with or without bacon.

HONEY MUSTARD GLAZED SALMON    Jude - Roxbury, NY

Glaze:
Mix juice of 1/2 lemon with 3oz. ZAZ mustard

Coat skin side of salmon filet with olive oil.
Place on gas barbecue - very low flame for 20 minutes.
Baste frequently and liberally with glaze.
Top with fresh thyme sprigs and lemon slices.


Although this recipe was sent in for Salmon, many have used it for Steaks and Roasts.

Scallops    Jeanette - Millbrook, NY

Wrap sea scallops in a half strip of bacon and secure with toothpick. Put under broiler until scallop turns white and bacon is done.

You might have to flip scallops over after a couple of minutes.
Dip in ZAZ!

Great appetizer!!!!

Sweet and Smoky BBQ Sauce    Tracie- Milford, NH

2 tsp. vegetable oil
1/4 cup onion
1 1/2 cups ketchup
3 TBLS. Worcestershire Sauce
2 TBLS. cider vinegar
1/2 cup honey
2 TBLS. natures seasons
1 tsp. ZAZ

Heat oil in Medium 3qt. Saucepan over medium heat. Add onion and cook 2 minutes or until tender
Stir in remaining ingredients; return to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes.
Using BBQ basting brush, brush BBQ sauce on food during the last 10-15 minutes of grilling to prevent burning.

ZAZ WING SAUCE    Peter - Albany, NY

1 cup ZAZ
1/2 cup melted butter
1/4 cup Chili sauce
1 tsp. garlic powder
1 tbsp. sesame seeds

Combine all ingredients, toss cooked wings in mixing bowl, serve.

WALNUT ZAZ VINAIGRETTE    Peter - Albany, NY

1/2 cup chopped walnuts
1/2 cup ZAZ
8oz salad oil (canola)
1/3 cup Balsamic Vinegar
1 tsp. onion powder
1 tsp. celery salt
1 tsp. black pepper

In a blender combine all ingredients except oil.
Blend on low for 1 minute, switch to high speed adding oil very slowly (1 tbsp. at a time).
Dressing is ready when all of the oil is emulsified.
Serve.

VINAIGRETTE     Al - Windham, NY

Great for Salads and Marinade

1/2 tsp. salt
1/4 cup lemon juice
1/8 tsp. pepper
2 Tbsp spoon ZAZ
1 garlic clove crushed
3/4 cup of olive oil
Couple of splashes Worcestershire sauce

Combine all ingredients, Shake and Refrigerate 1/2 hour

DEVILED EGGS     Peter Rose- South Salem, NY

Mustard adds pungency to deviled eggs. I like to make mine with ZAZ mustard and top them with caviar. It is a wonderful combination of sweet, creamy and salty tastes.

2 hardboiled eggs cut in half lengthwise and yolks removed
1 teaspoon mustard
1 teaspoon mayonnaise
Salt and freshly ground pepper
Caviar (an inexpensive brand is fine for this use)

Mash the yolks and combine with mustard and mayonnaise. Season with salt and pepper. Fill the cavities of the egg whites with the mixture and top with caviar.

CREAM CHEESE & ZAZ     Sandy-Winstead, CT

1 Block Cream Cheese
ZAZ

Place cream cheese on plate and cover with ZAZ
Serve

This makes an easy and great snack for any occassion

RELISH     Gisele - Shandaken, NY

1 Jar ZAZ
10 tiny cocktail onion
A few florets of cauliflower
A few diced pieces of sweet or sour pickles.
Marinade in refrigerator overnight.

ZAZ HAM MUFFINS    Tracie - Milford, NH

1 2/3 cup flour
1/3 cup corn meal
1/4 cup sugar
2 tsp. baking powder
1 to 2 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. baking soda
1/8 tsp. ground cloves
2 eggs
1 cup butter milk
1/3 cup vegetable oil
3 to 4 Tble ZAZ
1 cup finely chopped cooked ham

In a bowl combined the first 8 ingredients.
In a separate bowl combined eggs, buttermilk oil and mustard.
Stir into dry ingredients until just moist.
Fold in ham, fill greased or paper line muffin cups 3/4 full.
Bake at 375 for 20-25 mins. or until done.
Cool for 5 minutes before taking from pan. 

CLASSY EGG SALAD     Clara - Stone Ridge, NY

Makes about 2 cups. Enough for 4 sandwiches.

6 hard boiled eggs
1/4 cup mayo
2 T minced red onion
1 T minced fresh parsley
1/2 medium celery stalk chopped fine (about 3T)
2 tsp. ZAZ mustard
1/4 tsp. Salt
2 tsp juice from 1 lemon
ground black pepper

Dice the eggs medium.
Mix all ingredients together in medium bowl, including black pepper added to taste.
Can be covered and refrigerated over night.
Make into sandwiches. Butter bread before adding egg salad. 

ZAZ DIP     Jennifer - Shandaken, NY

2 T. Chopped Pimentos
2 T. Chopped Onion
2 T. ZAZ
8oz Cream Cheese

Once cream cheese has softened, mix in ingredients.
Place in refrigerator until cool.
Serve with veggies or crackers.

FRIED POTATOES     Brad - Big Indian, NY

5 potatoes
1 medium onion
butter
3 T. ZAZ

Peel 5 potatoes, cut into slices.
Place in microwave for 10-15 minutes on high.
Place butter and cut onion into frying pan, cook on low.
Add potato and cook at medium low for 35-45 minutes, stirring occasionally.
Chop potato smaller as you stir.
ZAZ may be added at anytime during cooking.
Cook until desired texture.

VEGGIES GALORE     The Clark Family - Big Indian, NY

Veggies
Ba-ZAZ
Butter

Cut up any type of veggies you like

Place butter, veggies and Ba-ZAZ into frying pan
Add meats if you like and cook at medium low for 35-45 minutes, stirring occasionally.
Makes a great side dish.