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    Chef #726534

    Member since Jan 2008

    Chef #726534

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    Reviewed Chicken Filling for Burritos and Tacos

    Tuesday, Jul 1, 2014 on Food.com

    This tasted good but it definitely wasn';t authentic. It was more like Italian chicken to go with pasta. I added some cumin which helped, but it still wasn';t what I would use for tacos. A thinner Mexican tomato sauce like Rotel or even a small can of red salsa would work better."

    Reviewed whiting with garlic and lemon

    Thursday, Apr 10, 2014 on FoodNetwork.com

    I didn't make this exactly: I used cornmeal instead of flour, no salt, cut the recipe down to one-quarter, didn't wait 5 minutes, and it still came out good. It was a little too oily for my taste, so next time I will cut down on the amount of oil rather than use equal amounts of olive oil and lemon juice. I think it would also be better to mix...

    Reviewed whiting with garlic and lemon

    Thursday, Apr 10, 2014 on FoodNetwork.com

    I didn't make this exactly: I used cornmeal instead of flour, no salt, cut the recipe down to one-quarter, didn't wait 5 minutes, and it still came out good. It was a little too oily for my taste, so next time I will cut down on the amount of oil rather than use equal amounts of olive oil and lemon juice. I think it would also be better to mix...

    Shared Recipe Stuffed Bell Peppers - Hardcore Paleo

    Tuesday, Mar 11, 2014 on Food.com

    "This is a hardcore Paleo recipe (Loren Cordain's style of the Paleo diet). No salt, no sugar, no processed foods (i.e., nothing canned), no dairy, no grains, no yeast, no starchy vegetables. Yet delicious!"

    Added Recipe Photo to Gluten-Free Flour Tortillas

    Monday, Jan 13, 2014 on Food.com

    Added Recipe Photo to Gluten-Free Flour Tortillas

    Monday, Jan 13, 2014 on Food.com

    Reviewed Gluten-Free Flour Tortillas

    Monday, Jan 13, 2014 on Food.com

    These were tedious to make but my husband thought they were great. Probably be a lot less work with a tortilla press. I used Bob';s Red Mill Gluten-Free All Purpose Baking Flour instead of the flours, and coconut oil instead of the shortening. They came out very nice and rolled without breaking. I found that rolling the dough ball between...

    Reviewed Boston Baked Scrod

    Tuesday, Dec 10, 2013 on Food.com

    I';ve had this in my recipe box forever but never tried it till now. It';s not exactly how I remember Boston Baked Scrod, but it sure is delicious nonetheless. I used cod and some fancy schmancy white wine that';s supposed to be a good substitute for sauterne, which I can';t seem to find anywhere. I didn';t measure anything,...

    Saved Recipe Cranberry Bread by RecipeNut

    Friday, Dec 6, 2013 on Food.com

    Saved Recipe Cranberry Bread by RecipeNut

    Friday, Nov 15, 2013 on Food.com

    Reviewed Basic Homemade Tahini

    Friday, Nov 15, 2013 on Food.com

    Very good and easy to make if you happen to have that many sesame seeds on hand, which I did. I had to run mine in the mini food processor a lot more than 6-8 whirls to get it finely ground, and I had to add almost double the amount of olive oil to get it to the right consistency, but the result was delicious and very fresh tasting. I used light...

    Saved Recipe Basic Homemade Tahini by Spongebob Chefpants

    Friday, Nov 15, 2013 on Food.com

    Saved Recipe Simple Peruvian Ceviche by Susan #2

    Thursday, Oct 17, 2013 on Food.com

    Shared Recipe Spicy Thai Basil, Chicken & Noodle Stir-Fry

    Monday, Oct 14, 2013 on Food.com

    "This is a recipe I got off the Thai Kitchen red rice noodles box. It's fantastic and very authentic tasting. It's also good with regular rice noodles and Asian wheat noodles. I've made it with Italian sweet basil, and also by substituting cilantro for the basil. Both are very good. I haven't tried it yet, but I think this would be great served..."

    Reviewed Quick & Easy Eggplant Parmesan in the Microwave

    Sunday, Aug 4, 2013 on Food.com

    This was great! I didn';t have low-sodium canned tomatoes, so I just used extra water and it was so flavorful, you';d never know it. Cooked in the microwave perfectly, which has now got me on a kick of full-on cooking in the microwave. Usually I just use it to heat things up, but I';ve since made a meatloaf and lasagna in the micro...

    Reviewed low cal cabbage Coleslaw

    Thursday, Jul 25, 2013 on Food.com

    This tasted perfectly fine as is, but was a little boring for my taste. I don';t like to use artificial sweeteners, so I used stevia instead and used much less than the recipe called for. Maybe that was the problem. I ended up adding a bit of sesame oil, a handful of chopped cilantro and a few sprinkles of cumin, and that helped make it a ...

    Saved Recipe Korean Dipping Sauce by Two Wheel Chef

    Tuesday, Jul 2, 2013 on Food.com

    Reviewed Tzatziki Cucumber Dipping Sauce

    Tuesday, Jul 2, 2013 on Food.com

    I scaled this recipe down to yield 2 cups because I only had one large cucumber. Came out fantastic! I was a bit hesitant about adding the mint (fresh from my garden), but after it sat about an hour in the fridge, it melded so nicely you would hardly know it was there, yet it imparted that certain delicious something. It was so good, I ate it ...

    Reviewed Fresh Apricot Pie

    Monday, Jul 1, 2013 on Food.com

    The taste of this pie was actually pretty good, but it was very soupy and it spilled over in the oven and made a HUGE mess. I';ve never had a pie spill over that much. After all the spilling, however, the pie filling came out very thick, almost like jam. Oh, yeah, this quantity of apricots made 2 deep dish pies for me."

    Reviewed Fresh Apricot Ice Cream

    Monday, Jul 1, 2013 on Food.com

    The recipe states the yield is 1 quart, but it is actually 3 quarts!! The quantity of sugar is not enough for 4 lbs. of apricots, resulting in a final product that was just slightly sweet. Also, the almond extract overpowered the delicate taste of the apricots. The cooking of the custard added a lot of work and the end result was no better th...

    Reviewed Strawberry Strawberry Pie from THE REALLY GOOD FOOD COOK BOOK

    Thursday, May 30, 2013 on Food.com

    This was really delicious even without whipped cream! I hate using boxed Jello, but have to admit it was very good in this pie. I used fresh strawberries from my garden and a store-bought graham cracker crust. Next time I';ll be sure to have whipped cream!"

    Reviewed Cherry Tomato and Herb Omelette

    Thursday, May 30, 2013 on Food.com

    This was really good. I loved the taste of the parsley and capers! I probably used more than called for. I didn';t have any jalapenos or cream so had to leave them out, but it was still great."

    Reviewed Glazed Fresh Strawberry Pie

    Thursday, May 9, 2013 on Food.com

    This pie was absolutely delicious, but I made the mistake of cutting the strawberries into big slices rather than leave them whole, and it came out like soup. (Maybe my strawberries were extra juicy......I don';t know.) In any case, it tasted delicious with whipped cream on top. By the way, the food coloring is totally not needed. Mine was...

    Saved Recipe Chimichurri by chef blade

    Tuesday, Jan 22, 2013 on Food.com

    Saved Recipe Parmesan and Garlic Dipping Oil by Abby Girl

    Tuesday, Jan 22, 2013 on Food.com

    Reviewed #1 Favorite Chinese Steamed Whole Fish by Sy

    Tuesday, Jan 22, 2013 on Food.com

    I was intrigued both by the cooking method and the use of the hot oil, so I had to try it. It came out excellently! I followed the directions exactly except I used a regular steamer basket (with the handle thingy removed) splayed out flat inside the wok with the fish on it. Worked perfectly. I used whole tilapia. My only complaint, if you can...


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