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    You are in: Home / Cookbooks / Think Pink 2012
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    515 recipes in

    Think Pink 2012

    Ideas for Think Pink Recipe Tag 2012!
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    This recipe calls for stone ground grits...I usually get them at the farmers market or at the seafood festival. You can substitute regular grits. Another option to reduce the fat and calorie count is to substitute turkey bacon or turkey ham to sprinkle on top of the dish. This dish is equally at home as a breakfast dish or as a side dish. Cooking time does not include the time to cook the bacon.

    Recipe #379464

    This is really good stuffed in a fresh tomato, in an avocado, or served with a lettuce wedge. Great for these hot summer days. The instructions are for fresh shrimp; if using frozen, follow the cooking directions on the bag...they may take longer to cook (just a little longer...do not overcook the shrimp).

    Recipe #374225

    This is a recipe I used to make when I first got married. We didn't have the money to go out, so friends would come over and we would play cards and watch movies....great times. All of us would make great appetizer/snack items and this is one of the ones that was always enjoyed!

    Recipe #378272

    Delectably sweet & savory Island flavored pizza. Although posted with a refrigerated pizza crust, feel free to make your own or use a Boboli Pizza crust. Just adjust cooking times for your choice.

    Recipe #373839

    This is best made a day in advance so it can chill overnight for the flavor to develop. Four types of seafood mix with spices, peppers, and zucchini in fish stock to create a great flavor. Although you can purchase fish stock, its easy to make your own using the shells and heads from the shrimp you use, and adding some vegetables...throw in any other fish discards you have to make a wonderful stock. (Of course, you can substitute chicken stock).

    Recipe #379462

    This makes a one dish meal, and is very versatile. You can use turkey kielbasa to lower the fat content, or any smoked sausage. For the greens, you can substitute your favorite...use spinach, collard, or turnip greens. This recipe is from the food network magazine.

    Recipe #373264

    This is a one dish meal, with lots of good vegetables in it. The Scotch Bonnet is a hot pepper, so if you can't find one use a habanero or jalepeno.

    Recipe #373395

    This recipe is from the Sea Shack Restaurant in Hilton Head, SC. It's easy to make, and the grouper tastes wonderful! Actual cooking time is just 5 minutes or so, depending on the thickness of your fish. If you can't find grouper, try for snapper, amberjack, or mahi mahi. **Prep time does not include marinating time.**

    Recipe #373190

    This is a recipe from Commander's Palace in New Orleans, from back when Emeril Lagasse was the chef there. The title should read "Commander's Shrimp & Andouille Sausage with Creole Mustard Sauce", but it wouldn't fit! It combines the elements of Creole and Cajun cooking together. Try to find Andouille Sausage because of it's unique taste, but if you can't find it another good quality spicy smoked pork sausage can be substituted. Serve this over angel hair pasta with a chilled light red wine.

    Recipe #373692

    This recipe is not overly spicey, and I've set the ingredients to serve 2. It is wonderful served with my Recipe #373109 and Recipe #373114. A wonderful Caribbean recipe! Prep time does not include 1 hour marinating time or grill prep time. This recipe originally came from Aaron McCargo.

    Recipe #373203

    This salad is so simple to make, and so fresh. It uses a pre-packaged bag of salad greens, but feel free to substitute greens from your garden! Serving size is for appetizer salads, not main dish salad sizes.

    Recipe #373208

    Bacon cooked in the oven (my preferred method of always cooking bacon), with some special additions. Especially good on a BLT! This recipe comes from the Loveless Cafe in Nashville Tennessee.

    Recipe #382998

    This is a variation on the blueberry muffin I have posted. Great for when strawberries are fresh and in abundance!

    Recipe #383048

    This pasta is from Southern Living's Editor's Choice Recipes. It is a one dish meal, and though written with shrimp, also works well with crawfish tails or diced cooked chicken breasts. Note: Fresh whole nutmeg can be stored in an airtight container for 2 to 3 years.

    Recipe #380720

    This is a unique Southern version of Eggs Benedict. It is common where I live for restaurants to serve Shrimp Creole or other dishes on top of fried grit cakes instead of over rice or noodles. The recipe uses leftover grits, but you can make them just for the recipe! Feel free to liven up the grit cakes with additional seasoning! This version of eggs benedict has the eggs served over fried grit cakes with country ham and tomato gravy.

    Recipe #382997

    These cube steaks are cooked slowly to make them nice and tender. The acid from the tomatoes and the cola help to tenderize the meat. Serve with mashed potatoes or rice to soak up the sauce.

    Recipe #379550

    This recipe makes a very elegant entree, but it is easy to make and fairly inexpensive. To keep the fillets from losing their shape, tie a piece of kitchen string around them while cooking, then cut and discard before serving. Make sure your skillet is hot enough to sear the fillets before adding them....this will ensure that they come out moist and tender! From Southern Living.

    Recipe #380706

    This original recipe came from the Food Network Show featuring Brian Boitano. I have changed some of the ingredients to things that are more commonly found, but didn't change it much.

    Recipe #391913

    This recipe makes a nice change from regular potato salad. The potatoes are roasted, tossed with a nice vinaigrette, then served over a bed of spinach. No mayo, so its picnic friendly.

    Recipe #379532

    A twist on the classic coke float! Prep time does not include time to chill cherry cola or to chill the glasses.

    Recipe #393970

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