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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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    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

    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

    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

    Kibbeh is a traditional Lebanese dish typically made of ground lamb, bulgar, pinenuts and spices. Prerpared in trays orindividual servings, kibbeh balls, it is baked or fried. In this remake lean ground turkey replaces lamb and zucchini helps keep the mix moist. I have not tried this yet but plan to soon. For those on WW Core, the pine nuts are 5 points for 1/4 cup or 1 pont per serving.

    Recipe #194017

    The Zaar World Tour has me searching high and low for new recipes from all corners of the globe. This is an untried recipe by the simplicity and unusual inclusion of yogurt as a sauce for the beans appeals to me.

    Recipe #140489

    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

    An adaptation of a recipe found on about.com. I just love fennel and always finding myself seeking new options featuring this distinct bit of heaven.

    Recipe #391148

    I was in the mood for a meatless chili and food a nifty recipe on the Kraft website. One change after another and soon I had a whole new recipe. Roast the vegetables the night before making double, you can use half as a side that night and have the rest as the starter for this dish. Tip: Since the chayote cooks much slower than the other squash be sure to cut it into smaller pieces. As presented this is 5 thingies on the Momentum Plan.

    Recipe #385812

    Always on the hunt for simple but satisfying meals that don't burden me with a chiller full of leftovers. This recipe is an adaptation of a recipe published by Taste of Home's Cooking for 2 magazine and would work well with black beans. 6 points on the WW Momentum Plan as per the Recipe Builder.

    Recipe #383928

    I was looking for ideas on how to use up some fresh dill when I came upon a recipe at myeatingwell.com. The cooked spinach not only adds some great flavor, it helps keep the extra lean beef moist and tender. Presented here are my modifications to their dish.

    Recipe #382095

    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

    Fruit salad is one of my go to favorites to take to summer events. Light fresh and easy, you can always please a crowd. The color contrast between the tropical fruits and the bright berries will be an eye-catcher with the addition of ginger, lime and mint giving it jazzy finish that everyone will remember. Feel free to do substitutions with like fruits, such as swapping the mango with papaya.

    Recipe #366992

    Time might short by my desire to enjoy flavorful meals remains. This came about after looking at lots of recipes that sort of fit the bill, but not quite. It's a flash in the pan hit that is fast easy and light. (5 WW points)

    Recipe #355274

    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

    Borrowed one of mom's cookie cookbooks and storing the most promising recipes for my own use later on. Have to say I am surprised not to find this one posted here as it looks just divine; a cake-like drop cookie dressed with a deep and rich frosting.

    Recipe #345140

    Arriving home late (again) I needed something that was quick, simple yet full of satisfying flavors. This recipe modified from another site did the trick. When I made this I added two medium zucchini, halved and sliced, and cooked them just after the chicken and before the sauce. Made this a complete meal.

    Recipe #344419

    A labor intensive cookie, but your efforts will be well rewarded.

    Recipe #344051

    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

    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

    I have not tried these but received the recipe from a rather reliable source. Planning these for Christmas and don't want to lose it amongst the piles of loose recipes on my desk. Food coloring paste is more concentrated than the food coloring sold in most supermarkets and yields a deeper more intense color. It is widely available in most cake supply and decorating stores, both storefront and Internet based. If you don't have and not sure if you want to spend the money, feel free to use food coloring. These are time consuming and not a good option for beginner cooks (or the impatient). The effort I am promised is worth it. Thanks Brittany!

    Recipe #325116

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