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    You are in: Home / Cookbooks / Mid-Western USA
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    346 recipes in

    Mid-Western USA

    This includes Illinois, Indiana, Iowa, Kansas, Michegan, Minnesota, Missouri, Nebraska, North Dakota, South Dakota, Ohio and Wisconsin!
    « Previous 1 2 3 4 5 . . . 16 17 18 Next »
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    From the cookbook The Chew and offered up by Michael Symon. Michael says when he made this on the show(The Chew), they had to physically restrain Carla Hall from rushing the serving bowl and devouring the whole thing.

    Recipe #493950

    Yummy bars created for an annual 5 K "Fun Run" and adapted from Cooking for Two with the Micheff Sisters. A vegan recipe.

    Recipe #485543

    Turns out perfect and is such a pleasure to eat! I have changed it just a little, replacing dry milk powder(and water) with non dairy milk. I like to add in some cinnamon to the dough when making too. You can also replace the raisins with dried cherries or other fruit(and try adding in some mini chocolate chips-yum!) You can half the recipe easily. I like to make a little more filling :) Recipe courtesy Ellie Krieger for Food Network Magazine.

    Recipe #478442

    I saw this on Food Network's The Best Thing I Ever Ate. Michael Simon was raving over it. It sounded so interesting I had to make it and just happened to have everything on hand(okay, I was out of cilantro, but didn't let that stop me). I didn't have the six pepper blend, but did have black, white and pink peppers, so used that in the pepper mill. This is very different from the traditional guacamole. The name of the episode, was the totally unexpected, after all. Adapted from Web Gangsta who recreated the recipe from Lopez Southwestern Kitchen in Cleveland, Ohio. http://thewebgangsta.com/index.php/2010/05/award-winning-recipe-for-cinco-de-mayo-guacamole-with-blue-cheese-and-bacon-inspired-by-food-network/

    Recipe #459477

    I got this from a Taste of Home magazine, but changed it by adding whole wheat flour to make it more healthy. With the great taste of ranch dressing mix, you will be asked to make this again and again. Prep time is rising time. You can cut the recipe in half to make 2 loaves.

    Recipe #454982

    The potato combined with the yeast makes them feather light and tender, with a yummy fragrance! These do require rising time. Prep time includes rising time. Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

    Recipe #449970

    These look decadent and certainly for people with a big sweet tooth! I have borrowed a Taste of Home from 2008 and putting this up for safekeeping. This was sent in by Barb Bovberg from Ft. Collins, Colorado. That's where I just visited!

    Recipe #446939

    Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. I have changed things around just a leeetle bit! On Foodnetwork, this has 135 great reviews!

    Recipe #437161

    Just saw this on Sandra Money Saving Meals and had to post!

    Recipe #425652

    This is a really easy recipe! Make this right before you serve it so it will retain it's crunch and not get soggy. You will love all the great flavors and textures. Adapted from Chef Tal Ronnen's The Conscious Cook.

    Recipe #425432

    A recipe kids and adults will enjoy. Have fun! Adapted from the Popcorn Board. You could use blue and red sprinkles for Fourth of July, or red and green for Christmas, red for Valentine's day, use your imagination!

    Recipe #408478

    Instead of throwing away any stale bread, try this recipe for crunchy croutons. Enjoy on salads, on top of casseroles, soups, as stuffing for veggies or fish or meat. I have included variations too!

    Recipe #401411

    This uses wheat bran and not cereal. A healthy and hearty bread with the sweetness of raisins! Enjoy! Prep time includes rising time.

    Recipe #401410

    This is from the Sneaky Chef's recipe but I have added a little more to it. It's still orange! and so nutritious you will want to put it in almost everything! Try it in macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, pizza sauce, throw it in with spaghettios! The options are endless. And have fun putting extra nutrition in your kids(and adults) food! :) In the summer you could sub yellow summer squash(1 med. or 2 small), use it raw and put in the food processor with the other veggies.

    Recipe #396715

    A healthy and great way to jump start your day or for a pick me up in the afternoon! Check your teeth after you drink this, lol! :)

    Recipe #395164

    From the Micheff Sisters “Easy Entrees”-they make some mighty good food, all vegetarian!

    Recipe #380127

    Great little starters for your next barbeque bash! For a no cook starter, serve the squash fresh instead of grilled. Adapted from BH&G magazine.

    Recipe #376639

    I love a good macaroni salad! Recipe courtesy Guy Fieri, 2007, changed around just a bit! Macaroni salad was first found in early 20th century cookbooks.

    Recipe #374322

    The 2003 Iowa State Fair Winner! These are made the old fashioned way with yeast, and are so worth the time it takes! What a way to impress company or for a holiday breakfast.

    Recipe #370340

    This recipe is a specialty of Second Creek Farm Bed and Breakfast in Owensville, Mo., along the Missouri Wine Trail, via Country Living magazine. This recipe makes about 24 muffins.

    Recipe #362744

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