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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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    If you are in Canada use white all purpose, in U.S. use white bread flour for this recipe, I have made this bread successfully using half white and half whole wheat bread flour! This recipe can also be made by hand, although I have never tried it I imagine that the dough could also be kneaded in a bread machine and then shaped and baked in the oven. This is a delicious spongy-textured bread that goes perfect with a spaghetti or pasta dinner. I sometimes like to add in about 1 tablespoon dried Italian seasoning into the dough when kneading for a herbed flavor, you can also add in about 1/4 cup grated parmesan cheese if desired, also vegetable or Canola can be used in place of olive oil, but olive oil is better! You can make two smaller loaves or shape into one larger loaf! I use only 1 teaspoon salt for this bread just personal preference, for some it might be on the "bland" side so you might want to increase the salt to 1-1/4 teaspoons. This dough makes a great focaccia also, just omit the cornmeal --- for pan greasing see my recipe#78579

    Recipe #180305

    This is the best dressing ever. My mom got the recipe somewhere, and then adjusted it a bit, so she gets credit for it. Quick and delicious. The better quality the vinegars the better the dressing. I like to use a latte frother to mix the dressing. If you use the garlic make sure it is very fresh or it gets a little bitter in the dressing, it is optional. Enjoy!!

    Recipe #176016

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

    Recipe #174666

    This is the most awesome pork tenderlion ever!! It is from Bon Appetit and is a very poplular "internet recipe"...(I can't believe no one has posted it here yet!) Posting this for ZWT II, Jamaica! The whole recipe includes the pork and salad, which is a lovely salad, but after making it the first time, I usually just make the pork and skip the salad.

    Recipe #174041

    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

    Posting this for ZWT II Africa/Middle East.

    Recipe #173868

    6 Reviews |  By Elmotoo

    AKA meatballs in white sauce. This is an old recipe, a variation of which was made in most Canadian homes. Every housewife had her own particular way of preparing this recipe. It was a dish that pleased the family and one that is recalled with fondness. Posted for Zaar World Tour II.

    Recipe #173564

    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

    Posted for RecipeZaar World Tour 2006. REGION: New Zealand.

    Recipe #173221

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

    Recipe #172511

    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

    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 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

    Posting this for the ZAAR World Tour 2006 have not tried it. Compliments of About web site.

    Recipe #170046

    This is really good! From my friend, Amy.

    Recipe #168625

    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

    My kids love these! They are from the Barefoot Contessa.

    Recipe #168388

    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 a wonderful recipe for asparagus, you can cook the asparagus hours or even a day in advance and refrigerate, just warm the spears slightly in the microwave before placing them in the baking dish and broiling them. Adjust the amount of garlic to taste.

    Recipe #162549

    6 Reviews |  By ~Nimz~

    We had this for breakfast this morning. The original recipe is from a local cookbook dedicated to the memory of a local teenager that died from a heart attack, Patrick W. Cox. I have made various changes in the original, so I hope you like it. We did.

    Recipe #157616

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