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    You are in: Home / Cookbooks / Old Bay Recipes
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    247 recipes in

    Old Bay Recipes

    These are recipes that feature Old Bay as an ingredient. Old Bay isn't something I grew up using - I just purchased my first can recently - so it's new to me and I wanted to collect recipes to see what it's all about.
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    2 Reviews |  By brianl

    This is a little fancier than the average tuna noodle casserole. I found it in a cookbook I checked out from the library about 10 years ago. Unfortunately, I can't remember the title or author and I have been unable to find the book again.

    Recipe #104898

    The suprise hits of this year's Thankgiving dinner were the vegetable side dishes. This was the green vegetable I served. I used red Swiss chard, giving the dish a holiday look. The dish can be finished in the oven while the turkey is resting.

    Recipe #104968

    We love ribs. However I get bored with the same sauce, rub etc.

    Recipe #93498

    This recipe was handed down to me 10 years ago, by a dear friend. You may alter the ingredients to your special taste.

    Recipe #44034

    1 Reviews |  By Katha

    Had something like this once. Had lots of left over things on hand just had to try it. If there are any leftovers this heats well in the microwave.

    Recipe #102366

    1 Reviews |  By MrsSnax

    I made this marinade up when my DH and I were first married. It works very well for grilling or for broiling. It's on the zesty side, so feel free to cut down on the spices.

    Recipe #96531

    I found this recipe in the most recent issue of Taste of Home - kind of .... of course, I couldn't leave it alone, and wanted to keep the results in My Cookbook, since I enjoyed it and wanted to share. It was originally called a "bisque", but since there is no cream (or even any milk) in the recipe, I left that out of the title. This is tasty, quick & easy - enjoy!

    Recipe #93433

    This is an original recipe. If you prefer a crispier or healthier crab cake you may bake them. Otherwise, you may pan fry. I choose to bake, but keep in mind that baking them will take a little longer.

    Recipe #104745

    From The Boathouse, Charleston, South Carolina. Delicious!!!

    Recipe #44383

    One of my family's favorites. My Dad always requests this meal for his birthday. It's so tasty! Double the recipe for sure! You may add any type of rice that you prefer.

    Recipe #65133

    Recipe #25084

    This soup was a favorite at a long since closed restaurant. They would never give me the recipe so I did it myself. I'd guess it's low in fat and calories, too.

    Recipe #86278

    I got this recipe from a restaurant in Baltimore, Maryland many years ago. When the chef gave it to me, he, accidentally on purpose, left out the Cream Sherry, but I knew to include it. You can purchase crab roe from Charleston Seafood. It is $18.37 for 1 lb. (frozen) (shipped overnight). You can contact them at www.charlestonseafood.com or 1-(888) 609-3474. A substitute for crab roe are the yolks of hard boiled eggs. Your guests will absolutely love this VERY EASY TO MAKE SOUP.

    Recipe #77522

    This is a basic New England style seafood stuffing using Ritz crackers that can be used to stuff mushrooms, seafood, or even as a topping for baked fish. I incorporated some of my favorite ingredients from different recipes. I've included a recipe for stuffed mushrooms that can be prepared and refrigerated for up to 2 days before, or frozen for up to a month, since the mushrooms are pre-cooked. Using small mushrooms, this recipe will fill about a pound of mushrooms, about 20-25 if you use small appetizer-sized ones. You can include the chopped mushrooms stems if you like, but I usually leave them out, and use them another time. Time is for making the stuffing only, since the mushrooms have some variations. Amount is approximately for stuffing.

    Recipe #90764

    This is a great snack for holidays and finger food night. A favorite a parties.

    Recipe #22491

    This Salad is the hit of the Party. It was given to me by a friend. My son, who is 13 even loved it.

    Recipe #44411

    This recipe was handed down to me by a very special friend about 10 years ago. You may alter the ingredients to your special taste.

    Recipe #44028

    This is a really nice appetizer to serve at parties on crackers, toasts or slices of French bread. The corn gives it just the right amount of added sweetness, and the celery gives a nice crunch. This dish tastes great warm, or chilled, which ever you prefer

    Recipe #90658

    7 Reviews |  By Rita~

    This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384

    Recipe #98078

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