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    You are in: Home / Cookbooks / Nathan's Queue
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    478 recipes in

    Nathan's Queue

    Calorie bombs, cheats, treats, and some good stuff too...for DH.
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    This is something my mom made me growing up. And she showed me how to make it. This is so simple and delicious. I hope you all enjoy it as I do.

    Recipe #441758

    I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Mississippi River which runs through the heart of this southern city). Like most mom & pop places, we always served Red Beans & Rice on Monday. Always! I've changed the restaurant version a bit to reflect the fact that I use my Crockpot now. I hope you enjoy these yummy beans as much as I did growing up and as my own family now does. Serve over hot, fluffy white rice and a warm piece buttered and grilled French Bread with a side salad or bowl of coleslaw. Sweet iced tea rounds this awesome southern dish off quite nicely.

    Recipe #373619

    2 Reviews |  By Covelli

    I came across this on the Food Network. I was on a quest to do something with a bag of lentils a neighbor gave me. I didn't know what they were and didn't know how to prepare them. I lightened up the orig. recipe that called for bacon slices and use bouillion instead of stock to fit my own needs. This is an excellent recipe. You must try these!

    Recipe #248287

    This is just too easy. A 45 year old dad and his 11 year old son knocked this out in 15 minutes, cooked it for 7 hours and feasted. Should be titled "Turkey Breast for Dummies". There might be some odd ingredients in this recipe but it comes out great tasting.

    Recipe #397641

    54 Reviews |  By Fauve

    I first tried this recipe for Thanksgiving this year, and may I assure you, the name is more than fitting! Tender, juicy, fragrant and, yes, perfect! I don't think I've ever smelled a more heavenly smell from my kitchen. I'm sure I'll be making this turkey recipe for my family's big holidays from now on.

    Recipe #104958

    I whipped up this dish when I didn't have time to make all-out lasagna. I can have this dish on the table in 30 minutes. You can make it as heavy or light as you wish and it still tastes fantastic. It has all the ingredients of lasagna and it only uses two pans. Serve with a salad and garlic bread.

    Recipe #441055

    Nothing like dark greens high in fiber, filled with Vitamin A, C, Manganese and Calcium . Cooked with apples and bacon. Serve as a side, over pasta or a grain stuff into an apple and bake.

    Recipe #440800

    2 Reviews |  By ksc3245

    I found a recipe that had similar ingredients one time on line, but changed it, and adapted it to my taste buds, and it has become a favorite of mine. This is one of those recipes that I can eat over and over as leftovers and never seem to get tired of. Everyone always comes back for seconds (at least) when this is served.

    Recipe #441177

    1 Reviews |  By Demelza

    I don't remember where I found this copycat recipe. I am always looking for ways to sneak some healthier things into the foods kids love. The cream of wheat & buttermilk in this recipe are one way to do that. Serve these with your favorite syrups, or fresh fruit and a bit of whipped cream. A warm blueberry or saskatoon berry sauce is always nice on any kind of pancake, griddle cake or french toast. We prefer smaller pancakes or griddlecakes rather than the plate size ones they serve in restaurants. The cooking time is based on using a cast iron fryingpan, so I can only cook 4 griddlecakes at a time. They do warm up nicely if you have any leftovers. Update, I have been told that this recipe is from Todd Wilbur's Top Secret Restaurant Recipes 2. The ingredients are basically the same (a few slight differences), but my method is not the same as as Todd's. I have been using Quaker Oat Bran cereal instead of Cream of Wheat for the last year as well to add some fiber to these.

    Recipe #441206

    This recipe was inspired by my favourite pasta recipe that was posted by Beck D called Beef and Pasta Bake - the Best! Recipe #133624. Vegetarians can omit the beef. This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to. This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)....hope you enjoy!

    Recipe #167699

    These great little pancakes taste just like christmas! They are packed full of fibre from the ww flour and oat bran, iron from the molasses, and good fat from the pecans! Enjoy!

    Recipe #341906

    10 Reviews |  By Rita~

    A wonderful comforting Irish dish. This is good for those of you that are fasting not eating red meat during lent. Try it with shrimp in place of scallops.I made this again using bay scallops because that's all the store had and I enjoy the sea scallops so much more.

    Recipe #85594

    Healthy clean protein bars to definitely satisfy a chocolate craving!! from clean eating, fall 2008, pg84 Great for afternoon snack!!!! each bar has about 29g of protein!!!!! with no sugar or anything added. YUM

    Recipe #337894

    Makes a fudgy, moist cake and it is fun to guess the ingredients.

    Recipe #43815

    From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.

    Recipe #440228

    This is a quick weekend recipe or for any day of the week for that matter!! Instead of noodles, we are using the tubed prepared polenta, so simple and easy!! Enjoy!!

    Recipe #440317

    From BG&H, Oct. 2010. Recipe note says serve with steamed broccoli and lemon wedges, or cooked rice.

    Recipe #440272

    This recipe is from LCBO's Wine&Food magazine. My husband makes this recipe when I am away because I really do not like peanut butter. But for those of you that do this seems to be :) a great recipe

    Recipe #438646

    A great recipe for zucchini lovers! Makes a great side dish. I am always looking for great recipes for zucchini since I have so many in my garden. I used one large zucchini to make this recipe. It is best to use a 9 x 12 casserole dish.

    Recipe #437347

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