Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home Page / Profile
    Lost? Site Map

    An Dracon

    Member since Jul 2002

    Chef #48083

    From Kennedale

    Flag as Inappropriate

    About Me

    Photobucket I live on the edge of the Dallas / Fort Worth metroplex. The town I am in has less than 6,000 residents yet I am only a 20 minute drive from Whole Foods and Central Market. We also have an abundance of Indo-European and Oriental stores. All the great places to explore for all the unusual foods you see on cooking shows.

    Central Market even has "famous" chefs giving cooking classes. I plan to take the Sushi making classes Spring 2003.

    The only thing we need to make this area perfect is for Katz Deli from Houston to open a place right around the corner from me, their chopped liver is to die for. On the same corner a great Mystery book store like the Murder by the Book they have in Houston.

    Then if the local restaurants would learn how to cook better I would be in Seventh Heaven. Gee, am I opinionated or what!

    I collect cook books, love to read, and I am planning on teaching myself how to sew in 2003.

    Favorite Foods

    I do enjoy all styles and cultures of cooking, but my favorites tend to be food that is cooked in a manner that highlights the primary ingredient and doesn't overpower it with too many tastes. For that reason, my favorite cooking style is Italian.

    I think Vietnamese, Greek, Japanese especially Sushi), Dim Sum, and French cooking also work towards accenting, rather than overpowering, the food they are working with.

    I also enjoy foods with a spicier style occassionally. Cajun, Indian, Mediteranean, Chinese, Thai, and Mexican... but I usually eat them at restaurants.

    If I get stressed out... give me chicken-fried steak and mashed potatoes. That's what I think should really be known as the state dish of Texas.

    I will try just about anything except for Brains and Swordfish. Don't ask, you don't want to know.

    I did eat cow tongue prepared with a delicious green sauce once. My stomach and tastebuds were going yummy, but my head eventually won out and I stopped once the litany of... Tongue, Tongue, Tongue overcame my tastebuds.

    I can't say I favor tripe either, but I will give it the good old "chewy" try.

    Now liver, I have to say that is the food of the God's. Especially, chopped liver.

    My Banners



    Over 475,000 Recipes

    Food.com Network of Sites