Name Kathleen Van Evera
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129 Recipes

Desserts > Chocolate Brownies

Cookies > Sugar Cookies

From the kitchen of Karen Van Evera

One type of Christmas cookie you’ll find in the Van Evera house.

Salads & Dressings > Swiss Salad “Sauce”

From the kitchen of Max Von Ballmoos

Salad Dressing (Basic) − 42 Cal / Tbsp

Desserts > Peach Crisp

From the kitchen of Carolyn Giacalone

Soups & Stews > Sweet Red Pepper Soup

From the kitchen of The Gaslight Inn Bed and Breakfast - Gettysburg, Pennsylvania

Pasta, Rice & Grains > Pad Thai by Mike

Serving Size: 4

Beverages > Mango Smoothie

Vegetables > Barbequed Pineapple

A yummy side dish for jerked meat. I used canned pineapple as dissecting a fresh pineapple is a little too dangerous for my citrus allergy. I didn’t have any rum on hand so I just substituted a little pineapple juice instead.

Pasta, Rice & Grains > Jamaican Beans and Rice Dish

Not a bad rice side dish. But I used a lot more coconut milk. I don’t think that one cup is enough.

Soups & Stews > Cream of Broccoli Soup (Lower-fat)

From the kitchen of Nutrition & Healthy Recipes : 24 Hour Recipes : Soups & Stews

Salads & Dressings > Kartoffelsalat (Swiss-style Potato Salad)

This potato salad is quite good and has four tablespoons of oil instead of mayonnaise − you might even be able to use less oil. This salad is also quite good on the second or third day as well.

Soups & Stews > Cream of Caulifower Soup

Sauces & Relishes > Applesauce

From the kitchen of Kath

This is a relatively easy-to-make recipe for chunky applesauce.

Soups & Stews > Curry Soup Noodles

4 servings

Soups & Stews > Coconut Curry Soup Explosion

Serves 4 as an entree, or 6 to 8 as the soup course.

Soups & Stews > Chicken Soup with Coconut Milk and Lemongrass

From the kitchen of Jean-Georges: Cooking At Home with a Four-Star Chef (Broadway Books, 1998)

Makes 4 servings

A more-or-less traditional Thai dish that has been on the Vong menu since its opening, this combines bright flavors and a lovely combination of colors. The soup is yellow, with brown shiitake, white chicken, and bright green cilantro peeking through the broth.

The base of this can be prepared in advance and, in fact, tastes better when it is done a day ahead.

To turn into a main course, increase the amount of chicken to a pound or more, and serve with white rice, which can be eaten on the side or spooned into the soup.

Poultry > Chicken Curry with Coconut (Gang Gai)

Serves 4

Pasta, Rice & Grains > Pad Thai − Vegetarian

From the kitchen of Moosewood Restaurant Cooks at Home

4 servings
Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol.

Soups & Stews > Chicken Coconut Curry Soup

Pasta, Rice & Grains > Spicy Thai Noodles

Serving Size : 4

Salads & Dressings > Thai Chicken Salad

Breads > Banana Nut Bread

From the kitchen of

Breads > California Banana Walnut Bread

From the kitchen of

Breads > Carol’s Banana Nut Bread

From the kitchen of

Pasta, Rice & Grains > Vegetable Paella

Poultry > Chicken in Thai Coconut Curry

From the kitchen of United States Restaurant Guide

Desserts > Mom’s Apple Crisp

From the kitchen of Karen Van Evera

This is the apple crisp that mom always makes. It has graham crackers in it. Yum!

Breads > Amish Cinnamon Bread

This recipe takes 12 days of care and feeding for the dough.

Cakes > Tiramisu Cake

A easy-to-make alternative to the Tiramisu made with cookies.

Beverages > Citrus Mint Cooler

From the kitchen of Niddy