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Naked Recipes

My unphotographed recipes.

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I got this from a Gourmet desserts magazine. It makes a ton, and is a wonderful holiday gift idea. The cinnamon and peppermint variations are also exquisite. Using high quality chocolate can take this to another level of greatness, but I have also used store-brand chocolate chips when on a budget crunch and still gotten rave reviews from friends.

Recipe #366701

A friend brought this to a dinner party, and it was so wonderful I had to have the recipe. If I make it again, I might strain the orange marmalade first, as I feel it doesn't really fit the texture of the rest of the pie. If you use it as is, be prepared for a very creamy pie with a layer of small orange chunks in between the filling and the crust. For the chocolate cookie wafers, you could either use Nabisco Famous cookie wafers, or Oreos taken apart with the filling scraped out. All substitutions listed in the recipe were suggested by the original chef.

Recipe #366719

Awesome and easy cheese enchilada recipe. Tip: I struggled the first time I made these, and a few of my tortillas fell apart. If your first time is for a dinner party or gathering, be sure to buy extra tortillas just in case!!! :)

Recipe #366709

From "The Everything College Cookbook." It works substituting ground meat for the beef cubes to save money, and I tend to use ground turkey or chicken because it is leaner without really detracting from taste. Just season the met well first. I have also found that substituting Anaheim peppers for the bell peppers gives it even more zing.

Recipe #366706

Yummy cheese soup from Cook's Illustrated magazine. I used 1/2 cup diced mushrooms in place of the celery. I would also have extra grated cheese on hand, to add to your liking. We like our soup very cheesy!!!

Recipe #366702

From "365 Ways to Cook Chicken." The marinade on this is very sweet, but good. You can also substitute boneless skinless breasts for the whole chicken

Recipe #366730

This is a slow-cooker recipe for barbecue ham sandwiches from a Simple and Delicious magazine.

Recipe #366700

This recipe is from It requires a lot of time and TLC, but when done correctly, is absolutely amazing. There are many time-sensitive elements in the recipe, so make sure you read it through well before starting. The directions should take you through preparation in the best manner for everything to be done at just the right time, and do require going back and forth between different elements to check. The size of spring-form pan you use is very important. I made it once with a larger size, and the bottom layer was so thin that in transfer, it fell apart in my hands.

Recipe #366695

From "365 Ways to Cook Chicken." An easy way to barbecue in the oven. With most of the recipes in this book, I just substitute chicken breasts for the whole chicken, and it turns out wonderful. The salt and pepper were also my addition. Don't skimp on a cheap barbecue sauce here. The barbecue flavor is clearly what's crucial (i.e. don't go with the 99 cent Kraft bottle). You want a slightly thicker barbecue sauce, with a definite hickory flavor.

Recipe #366694

This came from a recipe card I received in the mail. For a different twist, substitute lemonade concentrate for the limeade. Works great with steamed rice, broccoli, or a pasta.

Recipe #366693

This recipe is from my mother-in-law, and is absolutely delicious. It is pumpkin pie only a fluffy, no-bake version that is very easy and quick to prepare.

Recipe #345402

Each year on the night of the Oscars, we fix a meal that has one item from each of the five nominated films for Best Picture. In 2008, "No Country for Old Men" was nominated and this recipe for kielbasa caught my eye. This food "traverses West Texas" as sausage is big in Texas. We tried it and really liked it. This is also a great breakfast dish with pancakes or oatmeal. Hope you like it, too.

Recipe #323914

From Taste of Home's "Five Ingredient Cookbook." Very easy and yummy! I might also try marinating the chicken in the salad dressing, grilling the individual components instead of sauteing, then slicing the chicken and serving on a bed of lettuce as a nice salad.

Recipe #366734

Very simple, easy and elegant appetizer, perfect for a brunch or tea. From a magazine produced by local grocery store.

Recipe #367024

These look and smell like real gingerbread, but are not edible! They are extremely cute ornaments for the tree, and can be decorated with acrylic paint once they are dry! They harden up very well, and will last for years if cared for. I have so many good memories of taking out the tin of these on Christmas, and having the house smell like gingerbread instantly while trimming the tree! Note: Prep time includes cooling time before baking, as well as hardening time after baking.

Recipe #366729

I found these on another site. I accidentally grabbed strawberry jam instead of raspberry when I made it the first time, and it was still great. The flavor of the meat is absolutely fabulous.

Recipe #309040

This recipe was from a Taste of Home magazine, and was super simple and yummy. Can simply put the chicken in a skillet with a lid and cook, if you don't have a grill handy. I doubled the amount of lemon butter, and added the second half when I flipped the chicken over. Also, this goes great served over egg noodles, especially if you drizzle some fresh lemon juice on the noodles just before serving.

Recipe #322914

I initially got part of this combination from a Food Network show, and have added a few things along the way. I call it "Spicy Rice" and my husband loves it. It makes normal steamed rice much less bland. The step by step process allows all the ingredients to cook into the rice. I usually take into consideration the entree I'm serving it with before I add the Cajun Seasoning. It's a personal preference. All ingredient amounts can be adjusted according to taste.

Recipe #310201

Very simple. No cooking. No boiling water. I am a preschool teacher, and use it all the time for my kids. It is just the right consistency, and doesn't leave all the messy "bits" on the table like store-bought. You just have to play with the amount of flour till it gets where you like it.

Recipe #367038

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