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    You are in: Home / Cookbooks / Make me look good!
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    90 recipes in

    Make me look good!

    My posted recipes that need photos.
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    Inspired by RSC#11 ingredients. Do you like Spinach Artichoke Dip? If you do, you're sure to enjoy this. If you cut up the veggies and shred the cheese ahead it will be quicker to throw together. You could also assemble it the night before and then bake it the next day. I'm sure this would be great with chicken, shrimp or ground beef but I wanted it to be a Vegetarian entry. Go ahead, try it and impress your family and friends.

    Recipe #282909

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. Adapted from a Jewish dessert. "It is a Sephardic pudding (alternately called prehito, moustrahana, and belila) that is common among the Jews of Turkey, who serve it to celebrate the fall holiday of Sukkot." "This dessert cooks in a flash and can be served warm or chilled. Leftovers make a delicious breakfast."

    Recipe #256262

    Created for RSC#12. If you like sweet, cold, creamy, cherries and chocolate this is for you!

    Recipe #317869

    From: “South of the Sahara: Traditional Cooking from the Lands of West Africa” by Elizabeth A. Jackson.

    Recipe #309623

    Made this up with what I had on hand. I like dairy-free smoothies.

    Recipe #288597

    Vietnamese. From "The Little Saigon Cookbook". Great on salads, chicken, fish and spring rolls.

    Recipe #282797

    I received this recipe from a co-worker. She loves it. I haven't tried it yet. The ingredients seem interesting. She says it has a wonderful aroma and sweet flavor. A written quote from her "This is a great one, very "comfy" on a cold morning or afternoon!"

    Recipe #196503

    This is from the "Essential Christmas Cookbook". It's very pretty and tastes good too! If you want to make it a day or more in advance add everything but the ginger ale until ready to serve.

    Recipe #196311

    I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She put recipe#308224 in it which was wonderful. I can't wait to try it with the recipe#308193 alongside. Warming, filling, comfort food.

    Recipe #308261

    My Mother has been making this for years from an old 1970's Family Circle Pies and Cakes cookbook. Cookbook's notes: "Crisp crust, velvety-smooth filling, creamy topping are all delectably chocolatey." Her notes: "Real good- favorite, very airy yet rich."

    Recipe #225294

    From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Arabian Gulf region. Serve with pita bread or crackers.

    Recipe #257492

    Created for RSC#12. Mmm, complex flavors, healthy, tasty, good. While I made this Vegetarian, you can make this with pork or chicken if you want. Mix and match any veggies you have on hand and clean out the pantry while you're at it. I think beans, corn and olives would go nicely in this as well. I chopped my veggies large and chunky. This would probably work great in a crock pot also.

    Recipe #317849

    I just heard the making of this recipe on NPR's "The Splendid Table". It sounds amazing! Pasta with an orange caramel sauce. "Serves 10 to 12 as dessert or as a side dish with Christmas capon At 16th-century banquets this pasta accompanied poultry and meats. Try the combination with Christmas Capon for an important dinner. The sweet pasta makes an unexpected and very good dessert."

    Recipe #265549

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. "The savory combination of buckwheat and cottage cheese shows up in many traditional Russian cookbooks, and creates the kind of dense, comforting pudding that we yearn for when there's frost on the windows. Use toasted buckwheat (kasha) for a robust flavor, and untoasted buckwheat for a subtler dish. Serve the casserole as an accompaniment to brisket, pot roast, or short ribs. Vegetarians will enjoy it as an entree."

    Recipe #256266

    From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I think some orange zest and vanilla would be good in this also.

    Recipe #306329

    Mandy from Oz requested her recipe#243686 be made lighter so I took on the challenge. I not only cut the fat and sugar but added more flavor. Yum! I started with 1 serving of her recipe and worked off of that and made it 2 servings. I think this would be good with bananas tossed in orange juice mixed in it too! There are more ways to make it even lighter which I have offered below. You could also omit the sauce. ***Nutrition facts for Splenda brown sugar blend: 1/2 tsp= 10 calories and 2g sugars. So if you use all of it in this recipe that should bring the calories up to 386 per serving and the sugar to 20.5g per serving.

    Recipe #257051

    This is a wonderful tasting all meat, no bean chili. The flavor of this is enhanced if it is made 24 hours in advance. For the best results use a dutch oven. A large pot also works. It may also work in a crockpot but I haven't tried that yet.

    Recipe #202026

    From: “The Africa News Cookbook, African Cooking for Western Kitchens”.

    Recipe #306758

    This sounds interesting. From Martha Green's Cooking Things on our local public radio.

    Recipe #207253

    I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now.

    Recipe #207236

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