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    You are in: Home / Cookbooks / KateL's Nekked Recipes
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    318 recipes in

    KateL's Nekked Recipes

    These recipes have no photos, so they are eligible for Photo Tag. I try to keep this cookbook organized by categories: breakfast, soups and salads are at the beginning, and drinks and desserts are at the end.
    « Previous 1 2 3 4 . . . 14 15 16 Next »
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    1 Reviews |  By KateL

    Entered for safe-keeping, from Jennifer Olvera for Serious Eats blog. More at http://www.seriouseats.com/2014/02/portuguese-baked-eggs-with-chorizo-and-ricotta-recipe.html. Buy your ricotta at an Italian deli if you can. The sauce is very spicy; if you want to tone it down, remove the seeds and white membrane from the serranos or use a single jalapeno (also with seeds removed). The sauce may be made up to 1 day in advance; store it in the refrigerator, but be sure to warm it before proceeding with the recipe. These are perfect for brunch or for a dinner with crusty bread and a crisp green salad in a acidic vinaigrette.

    Recipe #513603

    2 Reviews |  By KateL

    Entered for safe-keeping for ZWT. From Barry Vera on sbs.com.au. Moroccan cuisine. Fresh coriander is aka cilantro.

    Recipe #367985

    Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet."

    Recipe #357094

    2 Reviews |  By KateL

    Entered for safe-keeping. From June 2012 Vegetarian Times. Sauce can be made in advance, and reheated just before cooking the eggs. For brunch-style meal, serve with a few of these authentic accompaniments: pita bread, whole-grain bread, baguette, sliced tomatoes, sliced cucumbers, cottage cheese, goat cheese feta, cream cheese, yogurt, olives, fresh fruit, Zehug (hot pepper relish), Amba (pickled mango), jams and honey.

    Recipe #479846

    1 Reviews |  By KateL

    Entered for safe-keeping, from Yvonne Ruperti's "One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts," as shared on seriouseats blog. Cake flour ensures a fluffy pancake. More at: http://www.seriouseats.com/recipes/2014/03/baileys-irish-cream-pancakes.html

    Recipe #514211

    Entered for safe-keeping, adapted from Sydney Oland for Serious Eats. More at: http://www.seriouseats.com/2013/12/carrot-cake-pancakes-with-sweet-orange-cream-recipe.html. Whenever I use an orange or lemon or lime, I first microplane the zest and freeze the zest for later use; then I don't have to buy an orange to make a recipe like this. Make sure your ground ginger is not stale, although it lasts 2-3 years if stored in a dark, dry space.

    Recipe #512832

    Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. A more authentic version of this dish is on Zaar as Recipe #137021, but it may be easier to obtain ingredients for this version, depending on where you live. Per the author, Bear Mush is a darker whole-wheat version of Cream of Wheat. The end product will be stiff, like polenta.

    Recipe #361089

    Entered for ZWT, from Olivado website. Avocado oil is from NZ. Serve with cooked rice or salad. Preparation time includes 24 hours of marination.

    Recipe #481946

    1 Reviews |  By KateL

    Entered for safe-keeping for ZWT. From rampouch.com, which features Czech recipes for North American kitchens. Serve with tarter sauce, boiled potatoes and salad.

    Recipe #367956

    Entered for safe-keeping. From about.com. Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region.

    Recipe #375337

    1 Reviews |  By KateL

    Entered for safe-keeping. From June 2012 Vegetarian Times. Instead of cured ham, these use smoky grilled eggplant to contrast with cantaloupe.

    Recipe #479838

    MDM submitted this recipe to the Alexandria, VA TWIG cookbook, "A Heritage of Good Tastes." Judging by the Worcestershire sauce spots, she made this often. Serve with melba toast or crackers. Chilling time is in Cooking time field.

    Recipe #319825

    1 Reviews |  By KateL

    For my cooking instruction, MDM gave me a 5-cup arched fish mold and this recipe. I think she served this at every cocktail party she ever threw, so that was her best advice. We kids loved the leftovers! Mrs. Michael Delnegro submitted this to the Alexandria VA TWIG cookbook, "A Heritage of Good Tastes". Serve with crackers and raw vegetables. Times do not include chilling. Isn't it nice to have a food processor these days!

    Recipe #319829

    Entered for safe-keeping for healthier appetizers. From Evelyn Tribole's "More Healthy Homestyle Cooking". The (vegan) plum sauce has been published on Zaar on its own as Recipe #347267 #347267. Vegetarians can consider substituting TVP crumbles for the ground turkey breast.

    Recipe #350628

    Entered for safekeeping, from NY Times Magazine, 11/10/13. Personally, I would go easy on the sour cream, but I love the bite of horseradish!

    Recipe #509920

    Entered for safe-keeping. From June 2012 Vegetarian Times. Elegant and different hors d'oeuvres. Topping the toasts with thin, petal-like ribbons of cantaloupe makes the hors d'oeuvres easy to eat and prevents them from getting soggy with fruit juice.

    Recipe #479835

    Entered for safekeeping, from NY Times Magazine, 11/10/13. Gorgonzola is a love/hate cheese, which is lucky at a party because half will avoid it and the other half will gobble it up. I love the combinations of tastes and textures in this recipe.

    Recipe #509915

    Entered for safe-keeping. From Nicola Hill's "The Mushroom Cookbook", received in February 2009 Cookbook Swap. You can cheat by buying Melba toast at the grocery store.

    Recipe #361122

    1 Reviews |  By KateL

    Entered for safekeeping, from NY Times Magazine, 11/10/13. If you haven't tried Sriracha sauce, I heartily endorse it, and I don't eat fiery food. It lends a tangy flavor, and you can control how much you use. That gob of mayo makes this so American! (Personally I would scrape a fine layer of mayo on the toast, but if the honey-Sriracha sauce is too fiery, then increase the mayo.) This is on my short list to try for myself.

    Recipe #509914

    Entered for safekeeping, from NY Times Magazine, 11/10/13. If you have fresh mint handy for the holidays, I envy you. These toasts combine sweet, salty, and mint, with a touch of savory. The ingredient quantities are approximated, you may need more.

    Recipe #509946

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