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    You are in: Home / Cookbooks / Naughty But Nice Gang
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    Naughty But Nice Gang

    During the ZWT III 2007, the Naughty But Nice Gang sampled delightful recipes from across the globe. This is a collection of the recipes we have prepared during the tour. Team members were from the US, Greece, Australia, New Zealand and Canada. We were a diverse group, but we all came together to make an awesome team! Be sure to check out the Build A Burger challenge recipe that our team created. We would like to gratefully acknowledge "Little Bee" for her very kind contribution to our New England Burger. Be sure to check out her recipe for Classic Old Bay Crab Cakes #158809. We have adapted this recipe to make it uniquely ours, for our team burger. Our Nutty for New England Naughty but Nice Crab Burger was first prepared by Andi, and her husband declared it the "BEST" burger he has eaten that comes from the sea. We were all relieved to know that it tasted good! Well shoot, just when we got over building the burger, along came the Game Hosts (sly little chefs, aren't they...yeah, you know who you are!! LOL! ) and wanted the teams to come up with a Jerk recipe for one of the Caribbean challenges. Never let it be said that the Naughty ones aren't up for a challenge! In no time at all, we had come up with The Hot Little Naughties but Sparking Nice Jerk Chicken Kabobs #234397 . Also once again, Andi offered to be the guinea pig and make these first. These were Andi's comments after eating the kabobs - " The rice, (with just a little hint of hmmm? from coconut) mixed with flavors from the yam, the sweetness of the mango, and pineapple, and the tartness of the peppers, and the wholesomeness of the yucca, coupled with the jerk chicken was really delicious." Well what I can say...another Naughty but Nice Gang winner! The following is an excerpt from LittleKiwiChook 's "Best of Tour" post. She really captured the spirit of the team and all the NAUGHTY fun we had during the tour! First, there's Dreamgoddess , who had us whipped into shape quicker than pint of cream. Her organisational skills are second to none, I'm sure in her spare time she runs a troop of Navy Seals. Next up, we had chef floWer , who not only takes the most amazing photos, but she also manages to look after sick children, cook 3 dishes a night and sneak into phone boxes after midnight to change into Wonderwoman. I want what some of she's having! Another team mate who also takes amazing photos is Andi of Longmeadow Farm , who must also live in a place that looks just as beautiful & peaceful as the country I call home. Andi also manages to look after sick Daisy moo cows, plant paddocks of strawberries & asparagus (I'll be over this time next year for the harvest) and also gives the best excuses for buying a convertible (just tell hubby that if it only fits one child that means you'll be spending one-on-one quality time with that child) - brilliant!!!!! Katia is from Greece and manages, in temperatures approaching impossible, to cook a lot of food & take great photos. She thinks her English needs improving, I reckon it's just great, and feel sorry for her when Peter J tries to confuse her with rotten downunder speak (slip, slop, slap, imagine what they think of us now - probably that us Aussies/Kiwis are a bunch of deviants???). Peter does have the best stories, like showing off his bright orange undies when he went into town, and also manages to cook heaps of food, whilst saving the day by showing the in-laws how to cook perfect macaroni cheese (or try to save them from cooking bad mac & cheese?). Little Bee and iewe were both gifted premium membership, so there'll be no holding them back now. iewe & Little Bee cooked up a storm, and Little Bee even went mad painting the deck and chairs - craziness in that heat aye! And then we have Jubes , who kept cooking and cooking and making what sounded like fantastic drinks, and then cooking some more, taking great photos, then cooking, then having great words to say about everyone's efforts, but all the while cooking with a wheat intolerance - whew, so much of this stuff is not geared for a no wheat diet. If you're gluten intolerant please look at her recipes - there's some goodies in there. Finally, we did have PJD#2 , however she went MIA - study made her disappear. Hope you've enjoyed reading a bit about our experiences during the tour! Naughtily yours, Dreamgoddess
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    New England in the North Eastern region of the USA is well known for it's emphasis on seafood and the Naughty But Nice Gang would like to invite you to feast on our Nutty for New England Naughty but Nice Crab Burger burger. Combining a luscious crabcake with shrimp, tartare and the best fresh dressings from the region this is one burger that is sure to please and impress. We suggest pairing with a glass of Snow Farm Vineyard '05 Estate Seyval Blanc or an Atlantic Amber beer from New England Brewing - Created for Build A Burger - Team Challenge - Zaar World Tour III. Thanks to LittleBee for her kind contribution to this recipe. (Hers is found here-- Recipe #158809)

    Recipe #231520

    This delicious chicken salad recipe was given to me by my aunt. The cooking time listed is the time to chill the salad before serving.

    Recipe #119340

    Our spin on a recipe we found on the web using 43. This one is shaken and served on ice as opposed to blended. Enjoy!

    Recipe #233882

    This is another Southern Living recipe that I really like. The cobbler is just a little bit different from your average cobblers in that not only does it have blackberries in it, it's also flavored with a cream cheese crust, apples, orange juice and lemon juice. Talk about bursting with flavor! This is delicious served warm with a scoop of vanilla ice cream on top.

    Recipe #122767

    Dreamland of THE best rib joints in the state of Alabama. They make ribs so delicious, it'll make you wanna cry! It's worth every minute of the two hour drive from my house just to eat their ribs, not to mention the plate of Sunbeam bread and bowl of barbecue sauce (for dipping the bread in, of course!) that's brought to the table when you first arrive. I found a copycat recipe (which was an excellent recipe, by the way)for their famous sauce on another website, but I thought it needed just a bit of tweaking. I think Dreamland's sauce has more of a vinegar taste to it and it is definitely hotter than the copycat recipe. This is my version of the copycat recipe that I've tweaked a bit to taste more (in my humble opinion) like Dreamland's original sauce. This recipe makes a very thin bbq sauce.

    Recipe #111661

    When I saw this recipe in the April 2006 issue of Southern Living, I simply had to try it. It looks like you spent a lot of time preparing it, but the recipe actually cooks up very quickly. Serve with potatoes or rice and a salad...voila, dinner is ready in about 40 minutes.

    Recipe #162821

    28 Reviews |  By lazyme

    A copycat recipe from from the famous New Orleans restaurant, Brennan's. My family loves this bread. The secret is to rub the outside of the bread with fresh garlic.

    Recipe #185498

    Tom made this up one day (one of those day before grocery shopping days!). It has become a staple lunch meal in this household ever since. It's great because you can buy a bag of those precooked boneless chicken breasts and toss a lunch together. Note that these ingredient amounts ARE correct, the sandwich ends up being very messy. You can cut back if you want, but there's just something in an ooey gooey chicken sandwich that makes this girl's heart sing :-)

    Recipe #171623

    Nice sidedish for chicken or just about anything.

    Recipe #202299

    I got this recipe from a smoothie book some years back. It is made with ice cream so I wouldn't say it is very healthy but kids love them.

    Recipe #236643

    This is SO quick and so easy! Macaroni and cheese meets tuna fish, sautéed onions, chopped canned tomatoes...and have a kid-friendly and mom-friendly dish! (:

    Recipe #224742

    I got this recipe from the Nestle' website. Easy, fast, and absolutely delicious.

    Recipe #141825

    This is one of the Zaar recipes that I adopted. I hope to prepare this one soon and will post any modifications that I make to the recipe.

    Recipe #7797

    13 Reviews |  By Kim127

    This recipe is a result of the Zaar World Tour 2007 for the Caribbean Grilling/Jerk Challenge. Our team - The Devilishly Devious Diners - created this recipe with help and ingredients from all the members. We've included beef, chicken and shrimp but feel free to add or delete any of the different meats. We used our very own ellie_'s Recipe #108351 for the jerk seasoning. It was very good accompanied by a long grain and wild rice mixture as well as mama's kitchen Recipe #139883 The rum soaked fruit is our devious contribution to this great recipe!

    Recipe #234409

    3 Reviews |  By katia

    This is my favorite apple pie. I think that its very easy to make and also is not so full of fat and calories! *update* When the pie is ready I dust it over with some powdered sugar. Much better looking!

    Recipe #161021

    One of my favorite comfort foods made by Ina with cheddar and gruyere cheese and topped with fresh tomatoes.

    Recipe #202981

    One from my recipe box - something I clipped from a newspaper.

    Recipe #223623

    I first tasted this dish at our local grocery store and then brought home the recipe changed it to meet my family's taste. My son and daughter just love this chicken and pasta. I serve it with salad and garlic bread - yummy!! NOTE: Since some chef's aren't able to find this butter to buy, here is what the ingredients state on the stick of butter. Butter, chives, parsley, garlic, salt, dill, pepper & paprika. They sell it in the Publix grocery store by the stick.

    Recipe #222310

    I'm posting this for ZWT III. I found this gem on It was submitted by in da wings who states: "My Norwegian grandmother made this for us as a treat, and it continues to be a favorite my mother makes for my kids. Very easy and versatile. Serve rolled like a crepe with syrup or jam. Can also be a dessert stuffed with a sweetened cream cheese and lingon berry mixture."

    Recipe #235292

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