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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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    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

    I recently found this recipe in a cookbook given to me by another Zaar member. My family always makes candy for our holiday tins and this looks as though it would be a great addition to the collection. Have not tried it yet, so feedback is welcome. The name praline strikes me as peculiar since that term is generally given to southern confections made with pecans, not walnuts. This makes smallish pieces so you may want to double as I will. Cooking time includes initial cooling time.

    Recipe #294243

    Another addition to the dozen variations on turkey hash available here. The original recipe is courtesy of *Eating Well* magazine and presented here includes my modifications. A wonderful way to create a fresh take on your holiday leftovers. Serve at brunch or a light supper with poached eggs or just simply enjoy it as a one dish meal. If served along with lots of other items, this will serve six, otherwise 4 adults.

    Recipe #282271

    Inspired by a recipe in Eating Well magazine, this quick dish is rather sumptuous in flavor. The original recipe suggested serving this with roasted fennel but I thought it worked better with roasted asparagus. Betting this would also work well with thinly sliced or pounded chicken breasts.

    Recipe #270749

    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

    Now fully immersed in the delights available on this site, I rarely buy cookbooks for baking anymore. A recent trip to a gem of a cookbook shop located in the Village, I stumbled on this little chubby book with the most unusual cookie recipes. This one stuck me immediately and alone may be worth the price. Saving this for my holiday trays but may just break down and make them sooner.

    Recipe #252162

    Posted in response to a request. This version of a traditional Argentinean stew features both chicken and pork.

    Recipe #244944

    Posted in response to a request. Locro is a traditional recipe from Argentina which is a cross between a hearty stew and a cassoulet. This version combines firm white fish wih well cooked potatoes. (Cooking times are estimated.)

    Recipe #244510

    Looking for recipes to use up some leftover guava paste when I found this. The original recipe first appeared in the June '02 issue of "Food and Wine" Magazine. Though I have not tried it yet, I will be trying the indoor version. Rather than testing it first, I am posting it now for my fellow ZWT3 travellers.

    Recipe #237201

    The gift of a half dozen Meyer lemons sent me in search of new ways to use this special fruit. Much sweeter than the common lemon, it is akin to a Mandarin orange has an edible peel. Alas, my supply ran out before I had a chance to try this recipe from Bon Appetite. One day I will, but in the meantime I'm sharing it with my fellow cooking companions. Please note the cake calls for a chilling 2 hours to overnight. Makes this a great make ahead dessert for a dinner party or other occasion.

    Recipe #214814

    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

    These cookies are very pretty and light, perfect for tea parties. They also look more complex than they are; you simply make two sets of dough (one plain, the other chocolate) and roll them into a cylinder, then slice them and bake.

    Recipe #69563

    This is a recently adopted recipe that I have not yet tried but plan to do so soon. Looks like a lovely addition to grilled chicken, fish and maybe even pork.

    Recipe #69093

    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

    I adopted this recipe in September 2006 from the Recipezaar account and have not tried it yet. The original owner, Mean Chef, had a great selection of authentic Southwestern-Mexican fare and I'm sure this is every bit as good as though I have already tried.

    Recipe #53912

    Adopted in September 2006, this quick bread looks simply delicious. The original chef's comment: The glaze made with fresh tangerine juice gives this bread moistness and flavor. The texture is cakelike and it keeps well, too!

    Recipe #51293

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

    Recipe #115418

    Recently purchased some barley malt for a dish and was delighted with its wonderful flavor. A great sweetner with a lovely smokey taste. Then went in search of other recipes using the malt and found this one on chanadet.com. I've tweaked it a bit for my owm taste.

    Recipe #123325

    Molten chocolate cakes are just wonderful with their crispy exteriors and gooey centers. Unfortunately, that effect is usually achieved using lots of butter. Found this recipe in Cooking Light magazine and was thrilled that I could have my cake and eat it too. The original recipe called for pistachio nuts. While those offer a great color contrast, I prefer the flavor of almonds. Note that cooking time does not include 2 hour chilling time.

    Recipe #132449

    Mom clipped this one and makes it periodically for Thanksgiving as a cake with cream cheese frosting. I like mine with a gentle dusting of powdered sugar. The clip is so old and yellowed I can’t figure out which president was a fan of this bread.

    Recipe #130435

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