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    You are in: Home / Cookbooks / I'm so lonely I could cry...unreviewed
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    97 recipes in

    I'm so lonely I could cry...unreviewed

    This is the home of the lonely. Not tried, not reviewed recipes. I hope to see them all fly this dreary coup soon.
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    This is a recipe that both my mom & aunt made while I was growing up. It was always a staple at our house. It was one of the first recipes I insisted we make in Home Ec. Very easy and very adaptable to individual tastes.

    Recipe #327344

    Mom got this recipe in the early 70's from someone at work. This is a great bread for sandwiches or even a rustic style supper. The bread is a coarse style bread - full of air holes but loaded with fresh made bread flavor. No need for a bread machine for this bread! Prep time does not include overnight rise time.

    Recipe #327329

    My garden runneth over...I've searched and searched for a recipe to use a little of all of my garden bounty and this came up. Adapted from a recipe in Southern Living Cookbook. I served this with a pan of cornbread with honey butter. Delish!! *The key to this dish is to use freshest vegetables you can.

    Recipe #180987

    2 Reviews |  By CindiJ

    This is our family recipe that Mom started making back in the 50's. We laugh now because Chex cereals don't come in "small boxes" anymore so we guessed to keep up with the times. This is a great Christmas tradition with our family. *Edited to reduce sodium and a tip from another Zaarian (change the flavored salts to powers).

    Recipe #201099

    The family really enjoys this at our Holiday dinners. Looks more labor intense then it is. Keep in mind that the prep time of 4 days + or - is in the meat marinating. I put the meat into a large zip-lock bag to marinate, also for easy clean up.

    Recipe #15110

    Posting this in response to a request from my sons and their families. This is one of those recipes that I've never measured prior to this posting. I've always "eye-balled" the ingredients. Feel free to adjust to suit your own tastes.

    Recipe #316178

    We adore a good pot roast and you can never have too many recipes for a great pot roast. I thought this looked very good and worth a shot. I hope you will try it too! Recipe courtesy of Emeril Green.

    Recipe #340265

    Chef Emeril prepared this on his Emeril Green show and we knew we had to save this recipe. These greens looked just like what our friends used to make and share with us.

    Recipe #338272

    We did this for our kids growing up and now do it for our grandchildren. Use your computer to come up with different labels each year. Guaranteed to light up their eyes! Magic Reindeer Dust (Label Title) On Christmas Eve, sprinkle this on your lawn. The sparkle of the glitter in the moonlight, and the smell of the oats, will guide Santa's Reindeer directly to your house!

    Recipe #336779

    My mom & grandma made these as long as I can remember. With the apple bounty that is going on right now, I had to go in search of the instructions. Posting so I will never have to search that hard again! These are great as a snack, a side dish to any pork or chicken recipe. We have made with Splenda with great results as well.

    Recipe #328710

    At a breakfast meeting earlier this year we were served a breakfast casserole with a side of Chive Cream as an optional garnish. This stuff took the basic breakfast casserole over the top!! I begged the chef to share his recipe (to no avail) and have been searching ever since. This is pretty close to what I remember. Chill time is cook time.

    Recipe #342157

    Recipe courtesy BettyCrocker.com site. Mom and I thought these sounded really good and pretty easy to make. We've never been ones for making cookies from mixes but these are worth the changing of minds. They seem to just melt in your mouth. Remember, broken cookie calories don't count (these can be broken easily)! I hope you enjoy these as much as we have!

    Recipe #344413

    My sister got this recipe from one of her neighbors a few years ago and every year she loses it. Posting so we will not lose this one - it is one awesome recipe for Eggnog. Chill time is not included in prep/cook time.

    Recipe #345521

    This is how my mom has made this dish for us. Posting for my family. Very good, down home comfort food at its finest. These are great with pork chops, chicken, country fried steak or even mush!

    Recipe #352282

    From Bon Appetit, October 1997. "The cider sauce adds an extra spark of ginger to this old-fashioned cake."

    Recipe #345557

    1 Reviews |  By CindiJ

    There are many versions of French Toast on Zaar as well as everywhere else. My search is over as I have finally found the exact combination of ingredients to achieve what my palate desires...a crispy exterior and custard like interior.

    Recipe #311258

    We love chicken parmesan and are always searching for a new or different version of preparing. I watched America's Test Kitchen and thought WOW - have to try this and soon! Note: The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch.

    Recipe #303096

    I was cleaning out an old recipe box and found this stained card with faded ink. Not sure where I got it from but do remember it being quite the gem (if the stains are any indication, it's also well used). This is like a steamed corn pudding that is made on the stove top. Many Mexican restaurants serve a small scoop of this on every plate. A little time consuming, but well worth the work and the wait!

    Recipe #309531

    I came up with this to lighten up a friends recipe. I thought it worked pretty well.

    Recipe #311572

    1 Reviews |  By hannath

    This recipe is tasty, filling, and very easy to make and serve. You can make all on the stove top, ready to eat, or you can bake it before you eat. This style gets all the flavors melded even better! My family just loves this dish! We make this when there is little time - with teenagers running in and out, there isn't much of it! I have made this for potluck at the high school at least three times. Each time the pot has been scraped clean. It is great during the cold weather, too! You can make it spicy or tame it down for those who like it milder. Enjoy!

    Recipe #106472

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