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    You are in: Home / Cookbooks / Dirty Pan Gang
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    43 recipes in

    Dirty Pan Gang

    A collection of recipes presented and tried by the Dirty Pan Gang.
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    5 Reviews |  By Elmotoo

    A discovery for the World Tour 2005. This is another Patricia Wriedt recipe. Epazote is an herb that you may or may not have access to. As I understand it, if you don't have it, just leave it out. There's some very interesting reading about Epazote if you Google it. Happy cooking!

    Recipe #139206

    Posted for ZWT II 2006- Sweden. Recipe is Tina Nordstrom's as given on a website. This is a great side to your Christmas Ham.

    Recipe #170774

    I have been making these for over 20 years, I usually get about 15 patties but it depends on the size of the batter that you drop in the pan, these are better if fried to very brown and crispy, you can make a double recipe, fry them then freeze them on a tray then pop them into freezer bags, then just warm them in the oven to crisp up, they are very addicting and I can tell you I eat half before they even get to the table lol! If you plan on doubling the recipe then make two separate recipes in two bowls, I have doubled the recipe into one bowl and for some reason they just are not as good --- if desired you could add in a slightly beaten large egg and reduce the milk by 1/4 cup --- you will *love* these! also see my recipe#186700 *and* recipe#244592

    Recipe #138173

    These cookies are to die for!! I promise and so do all my friends, family and co-workers. I was looking for a thin crispy oatmeal cookie. I found a number of nice recipes and took ideas from many of them. On the third attempt, this is the recipe I came up with. Special notes, you MUST use parchment paper to bake the cookies on. If you don't they will stick to the pan and break (even if you grease the pan). The batter gets thicker as you add ingredients. I add the rice cereal last, so that they are crushed as little as possible. I have tried using more and less flour. Less flour and the cookies don't form. More flour and they don't get crispy. A special thanks to PanNan, who's Crispy Coconut-Oatmeal Cookies gave me the recipe's basic foundation.

    Recipe #168214

    This is very good! Make sure the pears are not quite ripe.

    Recipe #170657

    This is really good and really easy for the results you get. I got the original recipe from Bon Appetit, and changed it a bit...you have a fair amount of leeway to add other ingredients to this, like chicken. I add the creamed corn to thicken the soup. I can't remember the exact can size, 16 oz could be wrong, but it's the "regular soup can" size. Sorry. I don't really know why I add frozen corn, maybe because I always have some wasting away in my freezer. It was the first thing I made my DH when we were dating...we got married last year! Was it the soup? Enjoy!

    Recipe #174029

    I made this and it is yummy! I am posting for ZWT 2006. Raspberries make a ruby red sauce to serve with this chip rich cake.

    Recipe #173436

    This is so quick and easy! From Gourmet magazine. Posted for ZWT 2006

    Recipe #172511

    My family always requests these muffins. Use any jam you like. I somethimes use this Raspberry peach champagne jam I bought at Sur La Table. This recipe makes 8 good size muffins.

    Recipe #168545

    17 Reviews |  By ~Nimz~

    Good old Southern Comfort Food at its best.

    Recipe #149823

    11 Reviews |  By ~Nimz~

    These ribs are absolutely wonderful, tender and juicy.

    Recipe #74795

    This sauce can be made up to 1 day ahead. It goes nicely with the sweet corn. From Cooking Light.

    Recipe #174666

    This is a slightly altered version of Chicken Fried Steak that I got out of a cookbook. It is a really good recipe for the cheaper cuts of steak, because if the steak is a little on the tough side, you can return it back to the gravy and simmer until tender.

    Recipe #67995

    Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print.

    Recipe #172070

    A great way to use up leftover boiled, baked or mashed potatoes. I love omelets and separately whipping the egg whites makes this light and fluffy despite the inclusion of potatoes. In case you're wondering about taste - imagine a cross between a knish and a souffle. Other herbs or grated onions might be good variations.

    Recipe #138708

    We had this excellent side dish last night with some Chinese steamed fish and jasmine rice...it was wonderful and SO easy! This is a recipe I tweaked a bit from a book called, simply, Dim Sum by Vicki Liley

    Recipe #74827

    When I first left home I shared a flat with a chinese girl and this is one of the ways she would cook chicken. The marinade is sticky and yummy and smells wonderful.

    Recipe #135753

    32 Reviews |  By ~Nimz~

    My mom used to make this for us when we were kids and Dad was out of town. (He was a meat and potato guy). I've adjusted it a little to fit our taste. Cook time includes chill time.

    Recipe #113272

    16 Reviews |  By ~Nimz~

    This is a family favorite. Easy to make and oh so good. Spread on crackers or make a sandwich with lettuce and tomato. Enjoy.

    Recipe #65421

    I adapted this recipe from "The Pressure Cooker Gourmet", by Victoria Wise. You can substitute any kind of chicken pieces, bone-in or boneless. You would just need to adjust cooking time based on your choice. I actually leave the skin on, I'm weird and kind of like the skin, even when its "soggy"!

    Recipe #170094

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