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    You are in: Home / Cookbooks / Leslulu's Unreviewed
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    26 recipes in

    Leslulu's Unreviewed

    These are my unreviewed receipes.
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    2 Reviews |  By Leslulu

    My mom gave this recipe to me. Truly simple and sooo delicious! Also, a great way to get kids to eat their vegetables.

    Recipe #321046

    1 Reviews |  By Leslulu

    A recipe that I have tweaked alittle. Some of the ingredients can be substituted with lower-fat versions and it's still good. I just like my rich version.

    Recipe #320434

    This is courtesy of McCormick's website. It's a great side dish for any grilled meat. It could also be combined with strips of any fish or meat to make a complete meal. It's not overly hot or spicy, the flavors meld together nicely. I use English/seedless cucumbers so I don't have to seed them. I also make it ahead, over and put in refridgerator at least 30 minutes ahead so the flavors can combine. A mandoline makes slicing the vegetables happen in seconds.

    Recipe #316880

    This sauce is so delicious that I always double it. We use it on our Roasted Chicken

    Recipe #316857

    1 Reviews |  By Leslulu

    20 years ago my husband worked in the catering business and I had this dressing. It was soo good that I spent quite a few hours cutting down the ingredients from 400 servings to 6 to 8 servings. We use it as a dip for fruit. Let me know what you think.

    Recipe #315976

    I think my husband married me because I prepared this version of a madeira sauce and served it over beef kabobs. Use a Madeira wine that you would enjoy sipping yourself.

    Recipe #320438

    This is the first cheesecake I ever made. I got the recipe from Chef Jeffery Rouse of London's restaurant who graciously contributed it to one of our local cookbooks.

    Recipe #320451

    3 Reviews |  By Leslulu

    This doesn't have any cream but it is so good that I will eat it cold. It's sweet, tangy, and includes bacon. I shamelessly asked Pat, my mother-in-law, for the recipe before we had even left the table. I wrote it down on the first piece of paper I could find...the back of an envelope. It's now tucked away in one of my personal cookbooks. The first time I made it, I did it exactly as she told me...after that though, I started playing around with it...hope you like it enough to do the same.

    Recipe #320526

    1 Reviews |  By Leslulu

    This is a great weeknight dish. Only one skillet to clean afterwards! I adapted this from a recipe that I found in Southern Living years ago. Of course you can use turkey or chicken sausage and it doesn't change the flavor. If I don't have any left-over chicken then I buy a roasted one from the store.

    Recipe #320641

    3 Reviews |  By Leslulu

    When our beautiful son was young, he would eat peas, broccoli, etc. When he turned 13 years old he became convinced that "green" anything was just too "gross." This recipe is one of the few he will eat that is not fried to a crisp. My DH and I love it too! Season to your taste...i.e. salt and pepper.

    Recipe #320695

    2 Reviews |  By Leslulu

    I found this while doing a search in the Southern Living website. I printed it out in 2005. At first glance this recipe doesn't look as quick and simple as it is. The 2 hour preparation time is the minimum marinade time of the chicken in the fridge. In fact, this can marinade for up to 24 hours. Also, the cook time doesn't include cooking the pasta because both the chicken and pasta cook about the same time. The chicken can be cubed or sliced. I slice the chicken because that is my family's preference. To prepare four servings, just double all the ingredients listed here except the tomatoes and prepare the same way. I've doubled it and it retains all of its flavor.

    Recipe #320972

    This delicious comfort food can be the main dish of lunch or dinner with a simple salad. It's the ultimate cheesey, creamy, potato bake.

    Recipe #315315

    The soup is served inside the acorn squash. Beautiful presentation. This recipe won over my new mother-in-law. I adapted this from a local symphony guild cookbook.

    Recipe #315164

    2 Reviews |  By Leslulu

    This is my signature dish. I adapted if from another recipe. To ensure the rind of the cheese doesn't burst, don't preheat the oven. Put the cheese in a cold oven then set the temperature so that it heats up slowly. When I am carmelizing the topping, I leave the door of my oven slightly open and I don't answer the phone. My favorite way to serve this is with french bread but water wafer crackers are a good choice too. I use a fresh strawberry on top for a garnish.

    Recipe #320224

    Our friends, the O'Brien's, shared this with us after we all raved about it. Great to have for football. This recipe calls for several layers but it's versatile enough to have as many as you want. I use more prepared horseradish than the recipe calls for because we love the "tanginess" it gives the sandwich. I also use deli meats and ask them to slice it for me. Also, the directions call for cooking the sandwich for 10 to 15 minutes but in my oven, I have to turn the temperature down to 350°F and leave in oven for about 30 minutes.

    Recipe #319946

    2 Reviews |  By Leslulu

    This is so incredibly easy to make, it should be sinful. I make this for friends that need some "comfort" food....well, actually those that have just had babies and they aren't counting calories yet! I use a non-stick loaf pan to bake them in.

    Recipe #319988

    2 Reviews |  By Leslulu

    There are a few recipes that are similar to this recipe but not one exactly like this (this one packs a punch in flavor). I found it in a recipe book that one of Oprah Winfrey's trainers published. I put it in my own book and because I have an embarassingly huge number of cookbooks, I can't find the authors' name. The author noted that instead of the Swiss Chard, this recipe could be made with 2 packages of frozen spinach. That's how I make it because I always have frozen spinach on hand. If you use the frozen spinach, cook it according to package instructions, let it cool, then squeeze out as much of the remaining liquid as possible...I use a thin-mesh strainer to do it. It's so simple to prepare and make - it's hard to believe it's soo low fat. Hope you enjoy!

    Recipe #320098

    I found this in a 1992 Southern Living. It is an adult slushy. It makes alot so serve in a punch bowl or any large container. The preparation time includes freezing time which is only an approximation. Obviously, everyone's freezer is different. It's delicious!

    Recipe #319919

    I've been making this recipe for years. I found it in the Weber's Art of the Grill cookbook. It perfectly combines light and intense flavors.

    Recipe #315154

    Only 5 ingredients, easy and delicious. I found this recipe on the epicurious website in 2002. I think the freshly grated parmesan makes the difference between "good" and "great." Also, remember to whisk constantly as it is coming to a boil or it will have lumps.

    Recipe #315193

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