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    Chef #511305

    Member since Feb 2010

    Chef #511305

    From Onancock, Virginia

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    Reviewed Thai Style Butternut Squash Soup

    Wednesday, Dec 3, 2014 on Food.com

    This is one tasty soup!!!! Added green curry paste and ginger to taste. Otherwise as written. Did I mention it is better the next day! Will make again!!!!"

    Reviewed Becca's Tomato Pie

    Friday, Aug 30, 2013 on Food.com

    I have been making this recipe for years... It is a summer classic for me now. There are NEVER any leftovers. I saute onion and garlic and layer that on the tomatoes and then some fresh basil chopped. YUM"

    Saved Recipe Chunky Watermelon Salsa by andypandy

    Saturday, Aug 10, 2013 on Food.com

    Saved Recipe Non alcoholic Pina Colada by chef FIFI

    Monday, Jul 29, 2013 on Food.com

    Saved Recipe Crab Imperial by Debaylady

    Monday, Jul 29, 2013 on Food.com

    Reviewed Irish Soda Bread

    Thursday, Mar 21, 2013 on FoodNetwork.com

    I don't particularly even like Irish Soda Bread but this one is Great! My husband is a baker by trade and he suggested I brush the top with canola oil and sprinkle sugar on it. It does kick it up a notch. I also added just a little caraway seed....tradition... I will make this again!!!"

    Saved Recipe Crab Imperial by Debaylady

    Wednesday, Mar 13, 2013 on Food.com

    Reviewed Crab Imperial

    Monday, Mar 11, 2013 on Food.com

    I made this ahead - I had an appointment. When I got home, popped it in the oven and 25 min later we were eating a restaurant quality dinner! Super easy. I omitted the green pepper and grated some Parmesan cheese over the top just before serving..I think this would be a great dinner for company."

    Reviewed Herbed Rack of Lamb

    Monday, Feb 18, 2013 on Food.com

    definitely a keeper! 2 YUMS!"

    Saved Recipe Roasted Brussels Sprouts! by Sharon123

    Tuesday, Feb 5, 2013 on Food.com

    Saved Recipe Slow Cooker Split Pea and Ham Soup by Dwynnie

    Monday, Jan 21, 2013 on Food.com

    Saved Recipe Absolute Best Ever Lasagna by ratherbeswimmin'

    Monday, Jan 21, 2013 on Food.com

    Saved Recipe Flourless Chocolate Cake by Miss Erin

    Sunday, Oct 21, 2012 on Food.com

    Shared Recipe Upside Down Turkey

    Monday, Sep 24, 2012 on Food.com

    "I have been roasting my holiday turkeys upside down for 35 years. They are always moist. It's a little work flipping them for the last hour but worth every minute."

    Saved Recipe Zucchini Bites by Noo

    Saturday, Sep 15, 2012 on Food.com

    Reviewed Fig Conserve

    Monday, Aug 20, 2012 on Food.com

    Was a little unclear about the amount of sugar to add so I did 4 Cups. Probably should have been 5-6 cups and would have been a little thicker. The flavor however is OUTSTANDING. I'm making this one til the last fig drops!"

    Saved Recipe Fig and Mint Salad (Raw Food) by Sydney Mike

    Thursday, Aug 16, 2012 on Food.com

    Saved Recipe Honey Lime Gazpacho by kittycatmom

    Tuesday, Aug 14, 2012 on Food.com

    Saved Recipe Tortellini Salad by Chabear01

    Sunday, Aug 12, 2012 on Food.com

    Saved Recipe Kittencal's Caesar Tortellini Salad by Kittencalskitchen

    Sunday, Aug 12, 2012 on Food.com

    Saved Recipe Fig Heaven by The Market Fresh Chef

    Saturday, Aug 11, 2012 on Food.com

    Saved Recipe Fig and Crispy Prosciutto Salad by Maito

    Saturday, Aug 11, 2012 on Food.com

    Saved Recipe Oat and Fig Squares by GaylaJ

    Saturday, Aug 11, 2012 on Food.com

    Saved Recipe Fig Jam by PaulaG

    Saturday, Aug 11, 2012 on Food.com

    Saved Recipe 5-Layer Seafood Appetizer by BeachGirl

    Monday, Jul 30, 2012 on Food.com

    Saved Recipe Squash Casserole by Petdrwife

    Thursday, Jul 19, 2012 on Food.com

    Saved Recipe Roasted Cauliflower & 16 Roasted Cloves of Garlic by Rita~

    Thursday, Apr 26, 2012 on Food.com

    Reviewed Chicken With Mushrooms & Lemon Sauce

    Friday, Mar 30, 2012 on Food.com

    This recipe was OUTSTANDING! What a great company dinner. It was easy to prepare and since it baked for the last 20 minutes it gave me time to vist with my guests. I used pork (we slice a boneless roast into cutlets and pound very thin)."


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