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    You are in: Home / Cookbooks / man traps
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    61 recipes in

    man traps

    these are recipes that will help you get your man , keep your man or just make him really happy
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    Actor Richard Anderson has made many television appearances, but is probably best known for his work on The Six Million Dollar Man. This recipe is adapted from Bon Appetit magazine, February 1978. The original recipe uses raw milk.

    Recipe #465882

    "Papas" is the word for "potatoes" in Quechua, the language of the Incas. Potatoes, which originated in Peru, are one of the most important foods to come from the New World. This casserole was inspired by the cuisine of Peru. Please note: this is not a recipe for sauce served over pasta.

    Recipe #440738

    A recipe from TOH magazine that I hope to try soon, just need to remember to shopped for cinnamon chips. The author wrote this about the scones: “These scones will melt in your mouth,” writes Barbara Humiston of Tampa, Florida. “They’re delicious hot, warm or even cold!”

    Recipe #443628

    A delicious BLT sandwich prepared either with bacon or vegetarian bacon. I came up with this recipe after having just come home from the farmers' market with a large bag of fresh produce, a rumbly tummy, and determination on my face. If you're taking the vegetarian route, you can use Morning Star Farms' brand fake bacon ("facon") or we prefer to use tempeh bacon because the slices are thick. For regular bacon, if you're a black pepper lover, try pepper bacon from the deli! My brother suggested the optional avocado and sprouts.

    Recipe #116295

    This is how I fix bacon for scrambles, breakfast sandwiches, and just for munching. It is sweet, smokey, salty and just a tad spicy. I especially love it on Turkey Bacon because it makes boring old Turkey Bacon new again!

    Recipe #444355

    My mom made meatloaf this way. You will have enough for sandwiches next day. This is one of those dishes where it's a squirt of this and a shake of that, so you may need more ketchup or more mustard to your taste. Be careful of the mustard; it's strong.

    Recipe #104463

    A baked pork chop made with a sweet paste, from Darlene Kossman.

    Recipe #349686

    When I was on a school exchange with my highschool's partner school in England back in 1984, my guest parents drove me through the beautiful New Forest which I fell in love with at once. Actually I fell in love with Great Britain in general at once, but that's another story... That afternoon in the New Forest we had tea at an old tiny mill - one of those lovely, typical English tea rooms where I could spend the whole afternoon during a rainy day in november like it was then. I had my first cream tea there and then something which they called "thing", something with cornflakes and glace cherries which at that time I liked much better than the cream tea. I'm still in contact with my dear exchange partner Alison, and years later I asked her to get the recipe for those "things" from her mother. Here it is. The servings are a guess because it's been some years since I made them the last time. I'm not sure about the baking tray either, but if you spread it, it will be about 2/3 inches thick.

    Recipe #398650

    I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. Update: I always use 8 oz. fresh mushrooms and add them while sauteeing the shallots, so changed the recipe to my way of making it. Also can add more cornstarch for a thicker sauce, but start with the stated amount and add more to liking.

    Recipe #220870

    My husband's dream meal...cheese topped grilled steak with a side of potatoes, onions and mushrooms. To make this meal an event with a great presentation, while going through the whole process of the recipe, I heat up my largest cast iron pan (12 inches and buttered it to prevent sticking). Once cooked, I mound in the potatoes & mushrooms to keep them warm (careful--hot!). To save time, prep the roasted garlic ahead of time. I listed the cook time for the time it takes to grill a steak. All other time is under prep as these overlap. Note: About the steak. The size of the steak depends on what you can find. If the steak is too large, cut into smaller pieces. Also, seasoning with salt and pepper is fine, but if you want to make it ultimate, use any good marinade or rub. Some suggestions: recipe #370406, recipe #460978, recipe #451015, recipe #197598...thousands of them on The World Is Your to speak.

    Recipe #464779

    This recipe is from Abigail's Food Recipes.

    Recipe #422895

    Moms both make this. It is good over baked potatoes, mashed potatoes, wide egg noodles, toast, biscuits or waffles.

    Recipe #105832

    Wilma Lulowss recipe that Darlene Kossman got from Dorathy Wolsake and Agnes Ollsigle; served at Ladies Aid brunch October 16, 1986; called Eggs Lorraine.

    Recipe #342683

    2 Reviews |  By Coasty

    Norwegian meat loaf by another name.

    Recipe #425711

    2 Reviews |  By I'mPat

    From Australian Good Food - I've been told to eat fresh salmon at least twice a week and this looks good so saving it here.

    Recipe #440422

    2 Reviews |  By Annacia

    Besides being colorful, this side dish pairs well with most meats…pork, beef or poultry. It's a fitting vegetable for autumn meals. The mild sweet flavor of the carrots is enhanced by the bacon and onion combination.

    Recipe #464792

    1 Reviews |  By WiGal

    Soup that DH and I like.

    Recipe #294233

    10 Reviews |  By Debbwl

    Fresh peaches baked underneath a chew oatmeal cookie and served with vanilla ice cream makes this a true down home recipe. **In the fall you can use apple instead of peaches** You can make this in individual ramekins with one dollop of dough on top of each. *do not over mix the cookie dough or your topping will be tough* cook time does not inclued cooling time.

    Recipe #460474

    82 Reviews |  By Dib's

    A really nice fireside supper for friends. Taste the Aus Jus first to make sure it's really "beefy" and add another bouillon packet if needed. Edit--if "heat bothers you" start with 1 teaspoon of black pepper.

    Recipe #23232

    6 Reviews |  By loof

    The only meatloaf my family will eat; delicious!!

    Recipe #233734

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