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    You are in: Home / Cookbooks / Strike a pose! My photo-less recipes.
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    68 recipes in

    Strike a pose! My photo-less recipes.

    body { background: url("http://i10.photobucket.com/albums/a132/tgifford/Untitled-2.jpg"); background-repeat: repeat; } My recipes (reviewed and unreviewed) that have not been photographed. Though this book was created for the Game Room's Photo Tag Game, all chefs are welcome to have a peek.
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    I recently adopted this recipe having loved it when I prepared it myself. They are a bit of work, but the results are delicious and impressive. I do not plan to change the recipe but may add some hints from my own experiences. Orignal chef's comments: These are very simple fancy cookies to be served either alone or with a mousse, ice cream, fruit, custard or most anything. They can be formed into cups to hold your dessert. This is a simple and foolproof recipe which I make at work all of the time. Prep time does not include chilling the batter overnight. Recipe adapted from David Blom

    Recipe #66012

    Apples are grown in parts of Cohuila and there harvest is celebrated in an annual festival in Artega. This is one of the popular dishes served at the festival. Cajeta is a traditional thick caramel syrup or candy popular throughout Latin America by that name or as the related dulce de leche. Usually it is made with goat's milk, it can also made with cow's milk (and presented her that way). I have not tried this yet, but this comes from one of my favorite cookbooks and I just love baked apples and cajeta. The cooking time listed is a bit of an exageration as you can prepare the apples and cajeta simultaneously. Posted for the 'Zaar World Tour.

    Recipe #170528

    Wanted to make a black bean chili or soup and couldn't decide what recipe I wanted to follow so the result was a combination of several unique recipes found here on RecipeZaar. Red beans, butternut and corn is a classic combination in South American cooking. So why not black Beans instead? Adding chipotles just gives it a Tex-Mex twang. The combination of cinnamon, chipotles and barley malt syrup gives this vegan dish a spicy taste with a mildly sweet back note. (Each serving is a generous 1 1/2 cups and just 4 WW points as per the Recipe Builder. Exact portion amount will depend on how much liquid you add)

    Recipe #287400

    The holidays are approaching quickly and so the search for gifts in jar commences. This looked divine and I was rather surprised not to find it here. Though I have not tried it yet, I have reduced the amount of butter based on Karen's experience. Thanks Karen!

    Recipe #265550

    Posted in response to a request. This untried recipe is from Gundel's Hungarian Cooking. First published in 1934, this is a compilation of the best recipes of Gundel's, a then famous restaurant, and it's chef Gundel Karoly. The English translation is somewhat broken so I've tried to make it a bit clearer. I am posting the ingredients as they are listed, lard and all. Feel free to adapt as you see fit.

    Recipe #140950

    Delightful fare that will have you reaching for a hunk of crusty bread. The original recipe is from the British magazine Good Food and modified here to my personal tastes. I love the way the ingredients layer creating a dish with depth and yet simple to prepare and easy enough for a busy evening, Made as presented, this is 8 points per serving as per the WW Recipe Builder with generous portions. You may also serve three smaller servings for 5 points each.

    Recipe #376647

    The 2005 RecipeZaar World Tour has me in search of new recipes from regions around the world. This is an untried recipe from Cooking Light. I love the flavor that fennel introduces to any dish, including this elegant borscht. If you try it ahead of me, please let me know what you think.

    Recipe #135226

    Trying to use up the last of a pork loin purchased on sale I began consulting the my new cookbook of healthy dishes with a Latin flair (WW Simply Bueno - which is wonderful). There were several stews that appealed to me but I couldn't decide and eventually came up with my own. This stew combines ingredients from various regions from the chilies of the southwest, plantains typical of the Caribbean, to the use of squash found in South America. Authentic, maybe not. Delicious, absolutely. (WW 7 pts/Core)

    Recipe #189708

    Recently began craving chocolate and went in search of recipes that might satisfy the urge without busting the points bank. This looked really good to me and worth sharing here. Have not tried it yet but plan to do so soon.

    Recipe #135946

    Much to my surprise and delight, my family has decided to try and have something different for Christmas. When I asked my brother what to make instead of the traditional ham, he suggested brisket, a cut of meat I'd never cooked before. (I was thinking roast beef, but when you get the ball, you have to run with it.) After reading lots of recipes and boggled by the options, I decided to blend them into this recipe. Made in a Crock Pot, it doesn't get any easier and the results are melt-in-your-mouth tender.

    Recipe #345304

    A modern remake of the classic Middle Eastern Tabbouleh. This would be terrific as a side with grilled meat or vegetables in the summer or a roast in the cooler seasons. A quick substitution of vegetable stock makes this dish vegetarian. Note the cooking time includes 3 hours for chilling the bulghar. (109 cal, 0g fat, 5g fiber) For diabetics, one portion is 1 starch; .5 other carb or 1.5 carb choices.

    Recipe #193456

    I found this recipe while searching for new dishes to introduce for the Zaar World Tour of 2005. With the holidays coming up, I've decided to post it though it is as of yet untried. Use the shredding attachment on the food processor to quickly shred the apples. You can also grind or chop them. Don't refrigerate more than two hours before serving or the haroset will be too watery.

    Recipe #161152

    Recipe by Gale Gand. I adopted this recipe in Septembe 2006 but it combines favorite flavor in one of my favorite treats.

    Recipe #115418

    This was distributed at my WW meeting this evening and I came to the site fully expecting that it had been posted and I could save it to one of my cookbooks. Lo and behold, I am the first and while I have not tried this I don't want to lose is as I am apt to do with the card.

    Recipe #329876

    Found this idea in a flyer produced by the Beef Council for restaurant and catering chefs. (Thus the large volume of rub generated.) Have not tried this one yet but it should work well on either steaks or roasts. I'm also guessing a couple tablespoons mixed into ground beef would make a fantastic burger.

    Recipe #205118

    Looking for lower point lunch options, I came on this one in a favorite Weight Watchers cookbook. The dressing alone is divine and could be used in any salad that combines either chicken or turkey with fruit. Either pineapple or pears would work well here and would make a good substitution for the grapes. The salad does not sit well so combine the dressing and components just before serving.

    Recipe #274470

    Another addition to my holiday cook collection. A tender cream cheese cookie enveloping a fig and nut confit. Pass the milk. This recipe originally appear in the holiday issue of Sunset magazine. I have estimated the preparation time, which I would be to be a bit more intensive than a basic drop cookie.

    Recipe #342152

    Looking for a lighter alternative to satisfy my craving for something chocolate, I stubbled across the web site www.chocoholicsrevenge.com. These fit the bill and the results were scrumptious. I lightened the orginal recipe by substituting much of the sugar with Splenda.

    Recipe #104802

    Although I did not submit a recipe for the Category Craze-E contest, the wonderful list of ingredients begged me to cook along with other members. This hearty soup includes an assortment of fall/winter vegetables and small turkey meatballs. This would also work well as a vegetarian meal using two 14 oz cans of chickpeas or one 19 ounce can of the same instead, along with vegetable broth. Curry powders vary immensely in their flavor intensity and spiciness so the measurements here serve as a guide. Use your own preferences to make the decision.

    Recipe #334762

    This is a <i>Cooking Light</i> recipe with some minor modifications based on my personal tastes. You can make the gratin in advance and heat it before serving making it suitable for holidays or special occasions.

    Recipe #363720

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