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    You are in: Home / Cookbooks / Breezermom's Best of 2012
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    40 recipes in

    Breezermom's Best of 2012

    These are recipes that I truly enjoyed this last year! And I will make them often in the future. They are in alphabetical order......too hard to order them from best best to least best! LOL! All of these are winners to me. I thank all the chefs for offering their recipes for my enjoyment.
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    Taken from my mom's treasury of recipes. You can substitute craisins instead of the raisins - they taste wonderful too!

    Recipe #393742

    Adapted from Kitchen of Light. The original used unsalted butter, but I prefer salted. If you do use unsalted butter, adding a pinch of salt might be a good idea. I do not recommend a nonstick pan for this dish.

    Recipe #478829

    Main dish Salad -- Cooking Light -- August/September 2002

    Recipe #460719

    I love making these appetizers at Christmas time. Always well received!! I'm guessing on the servings, depends on the size of the scallops.

    Recipe #49506

    This is a recipe from Steven Raichlen's "The BBQ Bible". Here is what is stated: "The original version of this dish is hot, hot, hot. For the full effect, use 1 entire tablespoon of cayenne. For a milder but highly flavorful rendition, use 1 to 2 teaspoons cayenne, or substitute hot paprika which isn’t quite as fiery. To round out your meal at Bademiya, two fulltime bakers work nonstop tossing paper-thin disks of dough onto charcoal-fired metal domes to make freshly cooked ruoomali ("handkerchief" bread). Since these are difficult to make, I suggest serving this chicken with either of two thoroughly non-Indian but definitely satisfactory alternatives, flour tortillas or lavash. Afghan Coriander Sauce and Tamarind Dipping Sauce make great accompaniments." NOTE: Allow 4-6 hours to marinade.

    Recipe #482997

    Black Bean Chicken is, perhaps, my favorite stir fry dish! The black beans give the chicken a wonderful nutty taste. Fast and easy to make, this can also be made with firm tofu so it's a delicious vegetarian dish. :) You can get fermented Chinese black beans in either sauce or whole bean form. This is an adapted recipe from Cooking Light, January 2004.

    Recipe #247607

    5 Reviews |  By Annacia

    If your looking for something special and calories aren't an issue, I don't think you can do better than this soup as a meal starter.

    Recipe #264301

    An updated version of the UK's favorite sandwich. This recipe comes from my favorite cooking magazine Cook's Illustrated.

    Recipe #244262

    This recipe has won more praise than any other dish. I think it is because it is so different than the standard salad fair. It is definitely the sugar/candy ramen noodles and the dressing that makes this dish very unique. So do not mix the salad and ramen noodles with the dressing until ready to eat!

    Recipe #184840

    A new and exciting way to get your loved ones to eat radishes. Even the pickiest eaters will enjoy radishes prepared this way. I know, I was one and I have been converted. Braising tenderizes and mellows the peppery taste of the radish.

    Recipe #480224

    Christina Ferrare's Big Bowl of Love

    Recipe #480820

    2 Reviews |  By Debbwl

    Our family loves oven roasted vegetables and one day DH ask if I could make fries for lunch, not having any potatoes in the house I cut a celery root into fries, seasoned and roast. We really enjoy these even if they are not a true French fry.

    Recipe #471521

    A steamy bowl of this on a cold, rainy day is SO comforting. I serve this with crusty bread and a simple salad.

    Recipe #75335

    6 Reviews |  By Annacia

    This creamed ham is delicious on grits or rice, or serve it over toast, hot split biscuits, or baked puff pastry shells. Feel free to use peas and carrots in place of the peas, or add a little chopped pimiento for extra flavor and color. From: Southern U.S. Cuisine

    Recipe #229246

    Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. She says, “I adapted this from my aunt Cécille’s recipe. She would make large batches and freeze it.”

    Recipe #288059

    13 Reviews |  By I'mPat

    This recipe reminds me of some roasted potatoes we had at Victoria Station Restaurant at the Burswood Resort and they were delicious.

    Recipe #445100

    I love curried rice and the addition of raisins and almonds sounds wonderful. This recipe is taken from the "Joy of Eating" cookbook.

    Recipe #463764

    4 Reviews |  By duonyte

    I found this recipe in the Chicago Tribune. It's based on a recipe from "Mushroom", by Alastair Hendy. Bravo, Alastair! I've made two servings at once, but I think anything more than that should be made in batches. I subbed half-and-half for the whipping cream, for a slight calorie saving. Use whatever mushrooms you like - I used oyster, shiitake and button. Use fresh herbs in this dish, because of the short cooking time. Even parsley would be preferred to dry herbs.

    Recipe #358240

    I think that these are just about the untimate ginger cookies. If you don't over bake them they will maintain a softness that is so toothsome. Warning! These cookies are telepathic and will call to you from the cookie jar to come and get them.

    Recipe #188682

    Just like Famous Dave's Voodoo Chicken, only I adapted this for the grill instead of a skillet.

    Recipe #479919

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