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    NNChick

    Member since Feb 2012

    Chef #2187586

    From United States

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    Reviewed eggplant parmigiana

    Monday, Nov 17, 2014 on FoodNetwork.com

    Mario�s video does not represent the written recipe 100%, so look at the recipe, watch the video, and choose which things you want to do. For me, I salted (kosher) the eggplant before roasting, put olive oil at the bottom of the baking dish before assembly, and very lightly toasted Italian bread crumbs (my personal choice) on the finished stacks...

    Reviewed baked zucchini

    Sunday, Nov 9, 2014 on FoodNetwork.com

    It looked great, the topping was crunchy, but I didn't care for the flavor. Maybe I'm not a fan of thyme. It just wasn't very tasty to me, and I love zucchini, but cooking it this way made the zucchini limp. Oh well.

    Reviewed Mussels, Clams and Shrimp in Spicy Broth

    Tuesday, Sep 16, 2014 on Food.com

    I halved this recipe and also, because I live in the desert and am on a budget, I subbed a lot using Bistro frozen clams and mussels, and thawed out frozen colossal shrimp. I';ve used these in many seafood dishes and it is really good considering. It was still a good recipe. Only thing is I felt it was a little bland. I a pinch of sea salt...

    Added Recipe Photo to Mussels, Clams and Shrimp in Spicy Broth

    Tuesday, Sep 16, 2014 on Food.com

    Added Recipe Photo to Lobster or Crab Bisque

    Friday, Sep 5, 2014 on Food.com

    Reviewed Lobster or Crab Bisque

    Friday, Sep 5, 2014 on Food.com

    I';m not very familiar with eating bisque, let alone cooking it, but I love shellfish! I used unsalted real butter because that is what I had (added kosher salt as needed for taste), and I used 1/2 and 1/2 in replace of cream. I used very expensive "good" cayenne pepper which made the soup have a strong kick which everyone RAVED about (I pre...

    Reviewed pasta primavera

    Tuesday, Jun 24, 2014 on FoodNetwork.com

    Very good. I followed the recipe slightly scaled down, added mushrooms the last 10 minutes of roasting the veggies, and used parmigiano-reggiano cheese instead of just parm. I didn't think I'd like the raw tomatoes added but I did. It gave it a very fresh taste that was good for this very hot summer day.

    Added Recipe Photo to Soprano's Sunday Gravy (Spaghetti Sauce)

    Sunday, Feb 9, 2014 on Food.com

    Reviewed Soprano's Sunday Gravy (Spaghetti Sauce)

    Sunday, Feb 9, 2014 on Food.com

    It came out great! My budget did not allow for all the meats. I chose boneless spare ribs and made tiny meatballs out of ground beef rather than large ones because I only had one pound. Luckily, I had the expensive parm-reggiano chunk of cheese for the meatballs and that made them fabulous! I also had 2 italian sausage in the freezer.. but no...

    Reviewed quick crispy chicken cutlets

    Wednesday, Jan 29, 2014 on FoodNetwork.com

    I was pleasantly surprised at how well this came out. I was cooking for one, so I used one large chicken breast and sliced it horizontally, per the recipe. The egg mixture and especially the Panko mixture was almost done by the time I finished that one breast cut into cutlets, so if you follow the recipe, you need way more Panko, (not flour), eggs...

    Added Recipe Photo to Slow Cooker Split Pea Soup

    Friday, Jan 24, 2014 on Food.com

    Added Recipe Photo to Slow Cooker Split Pea Soup

    Friday, Jan 24, 2014 on Food.com

    Added Recipe Photo to Slow Cooker Split Pea Soup

    Friday, Jan 24, 2014 on Food.com

    Reviewed Slow Cooker Split Pea Soup

    Friday, Jan 24, 2014 on Food.com

    I modified this recipe based on other recipes I found to combine to perfection! I subbed fat-free, low sodium chicken broth for 8 cups, and then did 2 cups water. I added one large russet potato, peeled and medium diced, 2 cloves minced garlic, 1tsp oregano, kosher salt, pepper, 1 bay leaf. I cooked in slow cooker on high without stirring for ...

    Reviewed Baked Ziti

    Sunday, Dec 22, 2013 on FoodNetwork.com

    I used my own home made meat sauce because I had made a huge batch for something else. Other than the sauce, I followed the recipe. It was so good. Find your sauce! The rest is easy peasy.

    Reviewed Mongolian Beef and Bok Choy

    Wednesday, Jul 31, 2013 on Food.com

    I gave 4 stars because the "bones" of the recipe are good. The meat needed more flavor (maybe marinate with pepper as well as adding a little more oyster sauce and less oil) but the bok choy was outstanding in this dish! The balance of garlic and fresh ginger is absorbed by the bok choy and the gravy of the whole dish was spot-on. It just needs...

    Reviewed Mongolian Beef and Bok Choy

    Wednesday, Jul 31, 2013 on Food.com

    I gave 4 stars because the "bones" of the recipe are good. The meat needed more flavor (maybe marinate with pepper as well as adding a little more oyster sauce and less oil) but the bok choy was outstanding in this dish! The balance of garlic and fresh ginger is absorbed by the bok choy and the gravy of the whole dish was spot-on. It just needs...

    Added Recipe Photo to Mongolian Beef and Bok Choy

    Wednesday, Jul 31, 2013 on Food.com

    Reviewed Tomato Feta Pasta Salad

    Sunday, Jun 23, 2013 on FoodNetwork.com

    I loved this pasta salad. Of course, I modified it and this time went with a combo of the pasta salad and greek salad...and it was yummy. I used bow tie pasta, added thin julienne red onion (just about 1/4 cup to give it flavor), thin julienne red and green peppers (just about 1/2 a pepper each).. and yes, I seeded a cucumber, and made small cho"

    Reviewed Seared Mahi Mahi with Zesty Basil Butter

    Sunday, May 5, 2013 on FoodNetwork.com

    Yum. I usually stray away from Ms. Dean because of the butter,... but this time I risked it since I had a beautiful piece of Mahi Mahi to cook. The recipe is right-on and just be careful with the salt until you taste. Also, I found that tasting the sauce before it goes on the fish made me think I had put too much lemon juice but when it went wi"

    Reviewed Melt in Your Mouth Chicken Breast

    Tuesday, Jan 8, 2013 on Food.com

    I have heard about this recipe for a while but was skeptical about using mayo. Much to my delight, the recipe was spot-on and the chicken was truly juicy and delicious. I followed the recipe exactly, and added a sprinkle of Italian seasoned breadcrumbs on top which gave it a great flavor. I will make this one again!"

    Reviewed Creamy Mashed Potatoes

    Thursday, Dec 27, 2012 on FoodNetwork.com

    I tried this recipe for the first time for Christmas Eve/Day dinner. I followed the recipe and I got the MOST AMAZING mashed potatoes ever. I used a mini portable hand mixer to whip the potatoes after adding everything, and the cream just fluffed up those potatoes like magic! Every single person mentioned how good they were (and they were just "

    Reviewed Kraft Music Hall Clam Appetizer Dip

    Saturday, Nov 17, 2012 on Food.com

    I love this original clam dip! The chopped clams seem to come in 6.5 ounce (not 8 like the recipe stated) so I reduced the amount of cream cheese since I only had one can of clams. I recommend that if you really love clams, you buy extra, as the recipe is a little lacking when there aren't plenty of chewy clams in the dip.

    Also, salt a...

    Reviewed Turkey Meatballs

    Thursday, Oct 25, 2012 on Food.com

    Meatballs were delicious. I made it for spaghetti, so I used Italian breadcrumbs instead of plain, made mini meatballs and reduced the size of the recipe. Baked them instead of frying them. 30 minutes at 350 was exactly right. I added them to my sauce and let them soak up the flavor. Excellent recipe. Easy as can be!"

    Added Recipe Photo to Turkey Meatballs

    Wednesday, Oct 24, 2012 on Food.com

    Added Recipe Photo to Roasted Chicken With Potatoes and Spinach

    Thursday, Oct 11, 2012 on Food.com

    Added Recipe Photo to Roasted Chicken With Potatoes and Spinach

    Thursday, Oct 11, 2012 on Food.com

    Reviewed Roasted Chicken With Potatoes and Spinach

    Thursday, Oct 11, 2012 on Food.com

    It was very good. I only was making for 1 person, so I used one (large) chicken breast, and I added zucchini to the spinach and potatoes. I used red potatoes because that is what I had. It was fast, it was rustic, it was tasty. The lemon gave it a nice citrus flavor that went very well."

    Reviewed Stolen Garlic Chicken Livers

    Friday, Sep 21, 2012 on Food.com

    I didn't know what to expect. I only had EV olive oil, so I did use that, but was too chicken (no pun intended) to use raw chopped garlic as a finish.. so after I cooked them exactly like the recipe, I lightly sprinkled a little garlic powder on one and it was awesome! We just ate them that way this time, but perhaps I'll try the garlic idea n...

    Added Recipe Photo to The "Perfect" Pasta Primavera

    Thursday, Apr 19, 2012 on Food.com


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