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    Dans La Lune

    South Florida

    Lovin' from the oven... my favorite thing to do! Food makes people HAPPY!

    Chef #532179

    South Florida

    Joined: Jul 06, 2007

    My Journal

    Shared Recipe Healthy Quinoa Cookies - Low Sugar, High Protein, High Fiber

    "These powerful little cookies have a mild molasses spice flavor. My husband and I are vegetarian, and these cookies are a great supplement and snack. They taste like cookies, but do a whole lot of good for your body! This is my version of recipe # 159837."

    May 31, 2013 on Food.com

    Reviewed Ratatouille (Moosewood Cookbook)

    "Although I own Ms. Katzen;s wonderful Moosewood cookbook, I lent it to a friend years ago and have yet to get it back. So, I knew exactly what recipe I wanted for Ratatouille and this definitely is the one. Although I made a few minor substitutions, it came out delicious and rustic and deeply flavored. I didn;t use tomato juice or tomat..."

    May 13, 2013 on Food.com

    Reviewed Sour Cream Pound Cake

    "This is a delicious cake, however, I;m only rating it 4 stars because it is not a true pound cake. It;s moist and slightly denser than a normal cake. Also, it;s white in color and not yellow like traditional pound cakes. The first time I made it, I felt there was too much sugar, and it didn;t seem to dissolve enough in the ba..."

    Apr 22, 2013 on Food.com

    Reviewed Plain Lentil Soup (Vegan...and low fat too!)

    "As healthy as lentils are, and as health conscious as I am, I really wish I enjoyed eating them. I do eat them, but I can;t say that I enjoy it. So, needless to say, I was hesitant with this recipe and wondered if there was a chance this recipe would make a lentil lover out of me. I made exactly as directed, with the addition of 1 cup of ch..."

    Apr 12, 2013 on Food.com

    Reviewed Red Wine Risotto With Peas

    "Risotto is the best dinner for those days when you didn't get to the grocery store, as generally you have all the ingredients in your pantry and you are still able to produce an exceptional dinner. I was looking for a risotto to use beef broth as opposed to chicken broth (thought I was out of chicken broth, but after dinner noticed one in the pant..."

    Jan 29, 2013 on Food.com

    Reviewed S'mores Bars

    "These are AMAAAAZING!! I made them last minute for company and despite them being warm out of the oven and falling apart they were a big hit. However, the next day they were soooo good! They firmed up into a true "bar" texture and got this gloriously chewy texture. Mom and I fought over the last piece. Try these!! But I recommend making the day be..."

    Dec 24, 2012 on Food.com

    Reviewed The Most Wonderful Gingerbread Cookies

    "I had been craving gingerbread for weeks, and finally got a taste of one in a bakery... it was terribly disappointing. The only flavor was ginger. No warm spiciness from cinnamon and cloves, no molasses richness, just BLAH, and crumbly and dense, not soft and chewy. So I went home and sought out a PERFECT recipe that would satisfy that craving. ..."

    Dec 22, 2012 on Food.com

    Reviewed Gingerbread Scones

    "As far as spice flavor, molasses flavor, and texture these are wonderful! However they are very much lacking sugar and a pinch of salt. My favorite recipe for basic scones uses 5 tablespoons of sugar, so since there is molasses in this recipe I will try 3 tablespoons of sugar next time. Thanks for a great recipe!"

    Dec 18, 2012 on Food.com

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    About Me

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    I'm half French and half Italian, so that means I love food, I love wine, and I love food with wine! I'm passionate about my cultures and it reflects in my cooking style. I love dishes with complexity, richness, and unique character. I prefer cooking the old fashioned way, with less technology and more elbow grease, but being a Mommy of 2 little ones, I do have to sometimes bite the bullet and go with some shortcuts. But for the record, I'm stronglly against fake foods... Cool Whip, margarine, "mixes", etc... because I love "whole" foods that are in their unadulterated state... like butter, fresh whipped cream, etc. The real stuff ALWAYS tastes better. Not to mention those substitutes are pretty close to being plastic. 

    My parents are both wonderful cooks. My father is a seasoning genius, and my mother makes everything taste delicious. They both instilled in me the love of food and the love of the art of food, and that every meal should be a celebrated occasion. To this day, I cherish every moment around the table.  Food makes people happy, and it brings people together like nothing else can. Now at home with my darling husband, we love spending an evening preparing a delicious, homemade meal... it beats going out to any restaurant.  You can taste the love in every bite.

    The cake used as my "icon" picture... a beautiful mocha genoise, was made by my mother for her 25th Anniversary, and is probably at the top of my list for amazing desserts.  It's like no other cake in this country... and here's why... It's a recipe from my grandmother's brother in France, who up until a few years ago, owned a pattisserie in a small village near the border of Switzerland.  It had been in the family for generations. 

    I have traveled all over Europe and the United States, and also visited Morocco. Marrakesh is magical, France is inspiring, and I wish to go back one day.  My travels have made me appreciate culture and the amazing diversity between peoples and their beloved foods.  

    I have truly become a Zaar (Food.com) addict and love searching out the highest rated recipes to share with family and friends. Doing this has helped me save money at the grocery store because I can plan out my meals for the week and make one trip instead of shopping everyday. I love crockpot meals not just for the simplicity, but slow cooking in my opinion brings out remarkable flavor and tenderness and allows ingredients to meld just so.  Also, I love finding a recipe that is inspiring... I may not follow it completely, but I'm always open to new ideas and fresh new ways to prepare foods we love.

    My rating system for recipes are as follows:
    5 stars means it was FABULOUS and unique and I'll definitely be making it to impress my guests.
    4 stars means it was great and I will be sure to make it again.
    3 stars means it was good and served the purpose I needed but I may or may not make it again.
    2 stars means I really didn't care for it and probably won't be making it again. It may not just be the taste, but other factors such as preparation involved and it's worth compared to the end result.
    1 star means I really did not like this dish and will not make it again.

    Thanks for your interest and I hope you enjoy my recipes!

    ********************

    I first saw this on Karen from Colorado's page... I love it!...

    I didn't have potatoes, so I substituted rice.
    I didn't have paprika, so I used another spice.
    I didn't have tomato sauce, I used tomato paste;
    A whole can, not a half can - I don't believe in waste.
    A friend gave me the recipe; she said you couldn't beat it.
    There must be something wrong with her, I couldn't even eat it!

    Favorite Foods

    Desserts! French pastries (eclairs!), cakes, pies.  Anything with goat cheese, anything with sundried tomatoes, anything with artichoke hearts.  Love fresh vegetables incorporated into a dish. Some meals just make you feel healthier... and happier! 


    My 2 favorite cookbooks are:

    1. "The Best Recipe" Every recipe is tested over and over again with minor details changed to see the best result. Their creme brulee comes out PERFECT.

    2. "The Good Housekeeping Illustrated Cookbook" I've been looking through this book since I was wearing the "Mommy's Little Helper" apron! It has fabulous classic recipes and beautiful pictures of EVERY finished dish.

    3.  "The Moosewood Cookbook" A classic vegetarian cookbook with handwritten pages and beautiful little drawings throughout... its just so inspiring and delightful.  Love how all recipes bring out the natural purity of the foods worked with.  The Minestrone recipe is a favorite (I know it by heart now)... and the Felafel is delicious and exotic! 

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