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    You are in: Home / Cookbooks / Breezermom's Strike A Pose Collection
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    113 recipes in

    Breezermom's Strike A Pose Collection

    These are my recipes with no photo! Please let them strike a pose for you!
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    A slightly sweeter bread pudding, with the fresh peaches. Prep time does not include one hour chilling time.

    Recipe #514023

    This recipe originates from "Geranio" in Alexandria, VA. It is very important to use a high quality beef stock to get the richness in the dish.

    Recipe #514358

    This pork and clam dish originated in the Alentejo region of Portugal, where pork is served almost daily. To prepare clams in shells for cooking: Thaw clams if frozen. Cover clams with salted water (3 tbsp to 8 cups water); let stand 15 minutes. Repeat this process twice. Posted for ZWT5! Marinating time not included in prep time. From Classic International Recipes.

    Recipe #369729

    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

    I couldn't get food.com to accept 1 tbsp plus 1 1/2 tsp coarse grain mustard, so that is why it is on two lines in the ingredient list. Hope it's not too confusing!

    Recipe #511384

    Once the highland indians had learned the art of cheese making from the Spanish, they began sprucing up their boiled potatoes with creamy cheese sauces. Potatoes with Hot Sauce is a peppery version created by Bolivian Indians. Recipe comes from Classic International Recipes. I suggest you take a test bite of the chili pepper you are using to judge how much chili pepper you want in your sauce. I've found there is quite a variety of "heat intensity" that varies even among the same variety of pepper. I like mine spicy, so sometimes I increase the chili pepper, or even add a little cayenne.

    Recipe #456022

    You can use homemade pound cake for this recipe, but I have listed store bought for ease of preparation. This recipe comes from Mrs. Wilkes' Dining Room in Savannah, Georgia. Prep and Cook time does not include the 6 hours of chilling time!

    Recipe #379587

    I had to post this recipe, just because of the name! It comes from a cookbook out of Pittsburgh called "Cooking by Male", with recipes only from men. This one was from John Lovelace. The name just called to me, and I thought it was a great mixture of flavors. Great for a holiday, or a special family dinner. Please note: Prep time does not include the time the fruit soaks in the bourbon!

    Recipe #335595

    I love the smell of chicken roasting in the oven. It makes me think of holidays and family gatherings! Plus I can put it in the oven and concentrate on other things for a while....just enjoying the smell! Don't use a fryer...roasting chickens are a bit larger and have a higher fat content, making them more flavorful.

    Recipe #510503

    Yummy, yummy! Some of my favorite things! If you are lucky enough to be able to make this when the tomatoes are in season, this salad tops all others! I love the presentation of the white asparagus contrasting with the dark green arugula and bright red tomatoes. Just a beautiful dish! Recipe courtesy of Emeril Lagasse.

    Recipe #425657

    Thanksgiving leftover recipe! Uses up dinner rolls, turkey or ham, and whole-berry cranberry sauce.

    Recipe #509255

    Very hearty stew, full of flavors from the southwest....corn, tomatoes, picante! Very high vegetable content!

    Recipe #504942

    Use a firm, white fish for this, such as halibut, grouper, or red snapper. You could use tilapia, but it is a bit thin for this recipe. If you use that, please reduce the cooking time. The sauce is the star in this recipe! Romesco sauce is a nut and red pepper-based sauce from Tarragona, Catalonia, Spain.

    Recipe #482690

    From Southern Living....a recipe combining some of my favorite summer veggies and my friend bacon.

    Recipe #489392

    This is a really different but delicious appetizer. It has lots of ingredients I love...avocados, black beans, crabmeat, shrimp, and fresh tuna! If you want to serve it as a main course, you could leave the tortillas whole. This recipe is from Chef Irv Miller at Jackson's in Pensacola.

    Recipe #327886

    This recipe is saved for the holidays or special occasions at my house. The rich sherry-cream sauce blankets this elegant combination of delicately flavored seafood and vegetables. I really love the individual presentation with the puff pastry shells. For starters or normal-sized appetites, one is enough, but for my DS and what used to be my husband, now my ex, 2 or 3 was a serving for them. So it is hard to state a serving size....I'd say between 6 and 10 depending on appetite sizes.

    Recipe #439616

    The original recipe uses trout, but I really like it with a nice, firm white fish like grouper or snapper. The shrimp and crabmeat stuffing should hold together loosely. It calls for 1/4 cup + 2 tbsp fine, dry bread crumbs, but I couldn't get Zaar to take that. If necessary, you can add up to 1/2 cup additional fine, dry breadcrumbs to the stuffing mixture to achieve your desired consistency.

    Recipe #438048

    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

    This is a great cake at Christmas....looks so "snowy". It is important to frost this cake while it's still warm so that the cake will absorb moisture from the frosting as it cools.

    Recipe #343159

    For me, there is nothing quite as good as a meal cooked on the grill. This recipe calls for boneless pork....tenderloin of course is the leanest, but feel free to use what you have on hand. I tend to grab whatever my grocery store has on special. :) Make a note that the veggies are on separate skewers before you start threading the skewers. Cooking time does not include marinating time.

    Recipe #446478

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