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We love making and eating these recipes and hope you enjoy them too.

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Artichoke Crab Stuffed
Bacon: Home-Cured (no nitrates)
Beans: White Beans Celery
Biscuits: Rolled and Folded
Bread: Banana
Brussels Sprouts: Hashed
Brussels Sprouts: Roasted
Chicken Wings: Fried
Chili: Vegetarian or Vegan
Chocolate Chip Hazelnut Cookies
Cookies: Krumkake
Couscous: Charred Peppers and Tomatoes
Crab Cakes
Cranberry Relish: Spicy
Cranberry Relish: Spiked
Desserts: Chocolate Soufflé
Gravy: Mushroom Vegan
Green Beans: Garlic Ginger
Hummus with Yogurt
Skillet: Chickpea Spinach Soyrizo
Smashed Potatoes With Olives and Capers
Mincemeat: Bars Vegetarian
Mincemeat: Vegetarian
Muffins: Cornbread Jalapeño Corn
Mushrooms: Portobello Garlic Roasted
Mushrooms: Stroganoff
Pancakes: Buttermilk
Pancakes: Dutch Baby
Pasta: Cauliflower Toasted Garlic Green Olives
Pasta: Fregola Artichoke Almonds Feta
Pasta: Spicy-Sweet Linguine or Yakisoba
Pickled Coleslaw
Potato: Mashed Buttermilk
Puff Pastry: Apple Turnovers
Puff Pastry: Mushroom Pepper Turnovers
Ribs Baby Back Instant Pot
Rice: Paella Vegetable
Rice: Risotto Mushroom Fennel Leaf
Salsa: Verde
Soup: Artichoke Chickpea Orzo
Soup: Broccoli Celery Potato
Soup: Coconut Black-Eyed Pea
Soup: Crab
Soup: Fig and Tomato Soup
Soup: Miso Tofu Cilantro
Soup: Mushroom Artichoke Orzo
Soup: Pumpkin Tortilla
Soup: Spinach Parsley Cilantro
Toasted Hazelnuts
Tacos: Cauliflower Red Onion
Vegetarian Enchiladas Con Quorn with Mole
Waffles: Buttermilk
Wild Rice: Mushroom Almond - 8 servings
Wild Rice: Mushroom Almond - 4 servings
Zucchini Bread Bundt (with Olives)
Zucchini Fritters for 2
Zucchini Pie for 2

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