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Acadia's Naked Recipes

These are my recipes which don't have any photos, so therefore are naked.

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This North African style lamb dish goes perfect on a bed of couscous for a sweet and savory flavor.

Recipe #493754

Lovely vegetarian salad.

Recipe #493416

The original recipe came from an ACCC culinary school learning packet, however the directions have been rewitten as the original was vague as it was geared for culinary students. It's a Spanish recipe known as Sopa De Ajo. Cooking times are approximate.

Recipe #493331

Moroccan's love their coffee strong, sweetened with spices and orange blossom water.

Recipe #493140

I was at my local super market checking out the sorbet and wound up buying a pint container of coconut sorbet. So later that same night I made this slushie type frozen treat.

Recipe #491729

This is another recipe from my DD's ACCC culinary school's learning packet, in the North African cuisine. I have not made this but my DD indicated that she enjoyed it.

Recipe #484894

Lovely fruit and nut salad.

Recipe #493125

I love Baklava. Years ago our family went to a Moroccan restaurant to celebrate our wedding aniversary. We sat on big satin pillows on the floor and ate with our hands. The guys in our party enjoyed the belly dancers. We enjoyed a honey lamb dish with various fruits, nuts and vegetables. For dessert they served baklava. I don't know how authentic it all was but it was definitely something we enjoyed and remembered. This recipe came from a learning packet from the ACCC culinary school my DD trained at. Since the recipes are geared to culinary students, I have rewritten the directions in a more step by step version with approximate times added. I have not tried this yet, although its on my to do list. Purchase cheesecloth for this recipe to make a sachet.

Recipe #493129

Some recipes call for this combination of spices.

Recipe #489361

I love the simple flavors of this snack. More or less Caesar salad dressing and mozzarella cheese ingredients may be needed as it depends on how big your slices of bread are.

Recipe #487328

This recipe was given to me by my father-in-law back when I was first married. Cooking time is approximate and depends on your oven and that's why I always use a digital meat thermometer to prevent tears.

Recipe #354388

This recipe was inspired by Mikekey's recipe #263525. I had tagged his recipe to make until I found out a bread machine was needed. So here is my version made in the oven.

Recipe #377815

I had two bananas left over from a recipe that my daughter had tagged and they were becoming too ripe to eat as a banana, so I decided to make a new smoothie. NOTE: Cooking time is blending time.

Recipe #392609

Try this super easy delicious treat. Bring them to the office and watch them disappear. Enjoy!

Recipe #403182

This is another rendition I came up with based off of my Brown Sugar Apple Cake. Enjoy!

Recipe #423282

When I was a kid, I hated eggs! I always said that there were only two things eggs were good for and that was throwing and baking. So my Dad had this idea that I should eat an egg a day. So he concocted this drink that he put food coloring in and told me it was Egg Nog! I got to choose everyday, what color this special drink would be. Of course back then, they didn't worry about eating raw eggs, which I would never do now. Can add a jigger of rum for adults, but I like it without.

Recipe #443172

I love onion soup, however I do not like how the traditional rendition allows the bread to get soggy. This version uses the portabellas as the platform for the cheese and is sure to please.

Recipe #454910

This is a recipe that my DD learned to make in ACCC culinary school. I have not tried it.

Recipe #484761

This is another recipe my DD learned to make at ACCC culinary school. She loved this, but I have not tried it. It is a dish from Turkey called Laban Ummu.

Recipe #484797

This recipe was in a packet of recipes from my DD's culinary school - International Hot Foods. I have had to add approximate times to the process. I have not tried it.

Recipe #484891

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