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    foodiewife_12461649

    Member since Dec 2009

    Chef #1922291

    From Salinas, California

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    Reviewed Jewelry Cleaner

    Sunday, Apr 14, 2013 on Food.com

    I have no complaints. It';s not perfect, because a really tarnished silver coin necklace (before and after posted here) came out much cleaner, but certainly didn';t remove ALL of the tarnish. That doesn';t bother me, though, as it';s an antique necklace and I kind of like the little bits of tarnish. It did a great job on cleaning ...

    Added Recipe Photo to Jewelry Cleaner

    Sunday, Apr 14, 2013 on Food.com

    Added Recipe Photo to Jewelry Cleaner

    Sunday, Apr 14, 2013 on Food.com

    Reviewed Chicken Florentine Pasta

    Friday, Feb 8, 2013 on FoodNetwork.com

    Very simple and tasty work night dinner. I upped the garlic, since I read the pasta was bland to some. I also added a little bit of red pepper flakes. Once the sauce had reduced, I added the halved tomatoes, so they'd cook just a bit more. Leftovers were good for lunch the next day. Total cooking time was closer to 40 minutes, if you include th"

    Reviewed Beef with Snow Peas

    Friday, Feb 8, 2013 on FoodNetwork.com

    Great Chinese Fakeout recipe. I made pressure cooker brown rice (20 minutes. Just be sure to use fresh ginger, and I added a couple cloves of garlic. I made this is my wok. Very flavorful. The 16 minutes, I'd say, is the cooking time. Total washing of veggies, prep adds another 20 minutes. Will definitely make again."

    Added Recipe Photo to Skillet Lasagna

    Tuesday, Nov 6, 2012 on Food.com

    Reviewed Skillet Lasagna

    Tuesday, Nov 6, 2012 on Food.com

    I'm so glad that I made a couple of tweaks, or I think this would have been rather bland. I used 3 Italian sausages and 1/2 pound of ground beef (since I didn't have ground pork). I ended up liking the texture of the sausage. I increased the red pepper flakes to 1/2 teaspoon and added one tablespoon of Italian seasoning (my own blend of dried ro...

    Reviewed Grand Champion Peach Jam

    Saturday, Aug 18, 2012 on Food.com

    Thank you for this recipe! I had to make a few minor tweaks and some tips. #1, it takes about 11 peaches to make 8 cups. I always cut an "x" into the bottom and top of each peach, then dunk them into a pot of boiling water for 2 minutes. I then place the peaches into an ice water bath. The peels should come off very easily. #2, I use my food...

    Added Recipe Photo to Grand Champion Peach Jam

    Saturday, Aug 18, 2012 on Food.com

    Added Recipe Photo to Grand Champion Peach Jam

    Saturday, Aug 18, 2012 on Food.com

    Reviewed Man Pleasing Chicken

    Tuesday, Jun 26, 2012 on Food.com

    Yes, this is man-pleasing. I've made it a few times. I've switched the ratio of Dijon Mustard and Maple syrup to be less mustard and more maple. Whatever you do, don't use pancake syrup! It's a family favorite, and I love how easy and fast it is to have on the table."

    Added Recipe Photo to Man Pleasing Chicken

    Sunday, Jun 24, 2012 on Food.com

    Added Recipe Photo to Man Pleasing Chicken

    Sunday, Jun 24, 2012 on Food.com

    Reviewed Duck Breasts with Citrus Port Cherry Sauce

    Saturday, Jan 14, 2012 on FoodNetwork.com

    This is the first time I've made duck breast, and I'm relieved to know that it's not hard to do. The only changes I made was to use cherry preserves, instead of the whole cherries. I found that the ideal temperature to serve duck is between 125F (rare and 130F (med-rare. I prefer mine slightly pink. After some debate, I skipped the step of bak...

    Reviewed Duck Breasts with Citrus Port Cherry Sauce

    Saturday, Jan 14, 2012 on FoodNetwork.com

    This is the first time I've made duck breast, and I'm relieved to know that it's not hard to do. The only changes I made was to use cherry preserves, instead of the whole cherries. I found that the ideal temperature to serve duck is between 125F (rare) and 130F (med-rare). I prefer mine slightly pink. After some debate, I skipped the step of b...

    Reviewed Potato Basil Puree

    Monday, Sep 5, 2011 on FoodNetwork.com

    I've made this twice and loved it. The firs time, I used my OXO food mill and the potatoes turned out really creamy. The second time around I used a Tyler Florence technique of cooking the potatoes right in the cream mixture-- and I added one small clove of garlic. Worked like a charm. Half of the reserved cream mixture was used to puree the b...

    Added Recipe Photo to White Peach Sangria

    Thursday, Jul 28, 2011 on Food.com

    Added Recipe Photo to White Peach Sangria

    Tuesday, Jul 26, 2011 on Food.com

    Shared Recipe White Peach Sangria

    Monday, Jul 25, 2011 on Food.com

    "This recipe originally started out from Food Network’s Bobby Flay. After the first pitcher disappeared, in no time flat, I began to adapt (and perfect) this refreshing summer drink that left my guests not only asking for more, but for the recipe. I increased the amount of triple sec and peach schnapps, since I would add in club soda— to..."

    Added Recipe Photo to Swedish Pancakes With Lingonberry Butter

    Sunday, Jun 26, 2011 on Food.com

    Shared Recipe Swedish Pancakes With Lingonberry Butter

    Monday, Jun 13, 2011 on Food.com

    "Delicate, buttery, tangy, delicious... are just a few adjectives that describes these Swedish Pancake/crepes from Cook's Country Magazine (October 2010). The secret lies in using instant flour and club soda. Lingonberries are the authentic jam to use for this recipe, and they have become more readily available in supermarkets. I loved this recip..."


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