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    You are in: Home / Cookbooks / PanNan's Pic Me Book
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    74 recipes in

    PanNan's Pic Me Book

    If you make one of these recipes, I'd be ever so greatful for a photo.
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    Displaying up to 20 pages of results. To see all results, or register.

    This is a recipe adapted from an America's Test Kitchen fast and fresh recipe card. I made it for the family tonight, and they loved it. Using the steak made it fast and above the ordinary.

    Recipe #313737

    3 Reviews |  By PanNan

    This recipe was shared by a co-worker who found it in a newspaper. It was touted to be the recipe for the famous Macaroni and Cheese served at the Soho Grand Hotel in New York City. There is another recipe posted on this site that also claims to be the Soho Grand's recipe, but it's different. I've never been to the Soho Grand, so I can't say if either of them are the right one, but I can tell you that this recipe is absolutely delicious. One of the best mac and cheese recipes I've tasted to date.

    Recipe #342176

    2 Reviews |  By PanNan

    I got this recipe with a food processor many years ago and have been using it ever since. I assumed I'd find it posted here already. However, I've just reviewed 7 pages of zucchini bread recipes, and didn't find one with the same ratio of standard ingredients. I love the flavor and texture, and decided to post here for future reference.

    Recipe #342334

    4 Reviews |  By PanNan

    This recipe is very simple to prepare, and tastes delicious. A perfect weeknight recipe. Do leave the skin and bones on the chicken pieces for more flavor and a lovely crisp skin. I typically double the recipe so that we can have leftovers. The recipe is from the cookbook Fresh & Fast by Marie Simmons. I serve with fresh seasonal vegetables.

    Recipe #381342

    This recipe was printed in Saveur magazine, and is different from others posted here. It has a crispy exterior and a luscious core of well-seasoned dill butter. This recipe needs to be started at least 4 1/2 hours before serving. Perfect to prepare in advance, and quickly put dinner together when time to eat. To get the maximum flavor, please use fresh dill, lemon juice and bread crumbs. Note: The preparation time includes chilling time - not all is active time.

    Recipe #308250

    3 Reviews |  By PanNan

    This is a classic Central American beverage. It is sweet and silky smooth. The recipe was posted in Saveur magazine and is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles. It is Mayan in origin, and is for many Central Americans part of a morning and midday ritual. It's believed to be as curative as chicken soup is to many other cultures.

    Recipe #306852

    This is Cat Cora's recipe. A light grilled summer version of a gyro - without the pita or red meat. Note: preparation time includes chill time for the dressing.

    Recipe #308178

    This recipe was posted in Saveur magazine. It is the recipe used at Robie's Country Store & Deli in Hooksett, NH. They are very large, and cooked one at a time in a hot buttered nonstick skillet until crisp around the edges. The flapjacks are fluffy and tender. The best pancake/flapjack I've ever tried. Warning - not recommended for a low fat diet!

    Recipe #306778

    3 Reviews |  By PanNan

    This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding. We love to visit because every meal in her home is a feast!

    Recipe #197786

    2 Reviews |  By PanNan

    Great way to use up that left over pita bread. Wonderful served along with grilled chicken kebabs. Modified recipe from Fine Cooking magazine.

    Recipe #233781

    2 Reviews |  By PanNan

    This is posted for the World Tour 2005 RecipeZaar event. I haven't tried it yet, but it looks so yummy, I couldn't resist posting it for later use. The source is Lidia's Italian American Kitchen by Lidia Matticchio Bastianich.

    Recipe #135008

    The source for this recipe is The Foods of the Greek Islands by Aglaia Kremezi. This particular recipe comes from the island of Chios. These are no-bake cookies that require 3 days standing before serving.

    Recipe #135045

    1 Reviews |  By PanNan

    This kosher recipe is posted for the World Tour 2005 RecipeZaar event. I haven't had a chance to try this one yet. The source is The Hadassah Jewish Holiday Cookbook - Traditional Recipes from Contemporary Kosher Kitchens. This particular recipe was contributed by Shirley Pollock, Lauderhill Hadassah in Florida.

    Recipe #135375

    3 Reviews |  By PanNan

    This is posted for the World Tour 2005 event. I've not yet tried this recipe, but know I will soon. The source is The Irish Heritage Cookbook by Margaret M. Johnson.

    Recipe #138764

    1 Reviews |  By PanNan

    This is posted for the World Tour 2005 event. The source is F. Marian McNeill's The Scots Kitchen. It is a lovely, unusual bean soup. Note - the beans should be soaked overnight before starting this recipe. It can be modified for the pressure cooker.

    Recipe #138863

    1 Reviews |  By PanNan

    This recipe was created for the Ready Set Cook #8 event. These make great appetizers, snacks, or a meal. You can make them as mild or as hot as you want depending on the type of peppers you use. Serve with fried plantains or a tropical fruit salad.

    Recipe #161385

    2 Reviews |  By PanNan

    This recipe is very similar to the recipe in the Panera Bread cookbook with quantities scaled down and modifications made for typical home use. It tastes best if made at least a few hours before serving. It keeps well in the refrigerator for several days.

    Recipe #149914

    Recipe posted on request. It's from Jacques Pepin's Fast Food My Way cookbook, and was featured on his TV show. This is more like an apple pancake than a dessert cake.

    Recipe #162651

    4 Reviews |  By PanNan

    This stew-like dish is supposed to be an authentic South African recipe. It was posted on Chef Zee introduced me to the site. I'm posting it for the Zaar World Tour, and haven't tried it yet, but I'm sure I will soon. I modified it just slightly. Simple recipes where you can taste the goodness of fresh ingredients are among my favorites. Chef Zee sent me the following suggestions. I'll leave the recipe as it stands, but feel free to try her suggestions for adding the "oomph" to this dish. "Usually in such honest recipes the flavour comes from the chicken, which would probably be free-run, organic ones, and stewed a long time. Such food always has a deliciousness which has nothing to do with ingredients. But if one uses a pale supermarket chicken, it would need more "oomph"!! I suggest you edit the recipe and add 1/2 teaspoon or more sugar with the tomatoes, chuck in some fresh or dried thyme, some garlic, and suggest a good seasoning salt — this will perk it up no end!"

    Recipe #170063

    3 Reviews |  By PanNan

    I discovered this South African recipe on the site Chef Zee recommended. I'm posting it for the World Tour, and haven't tried it yet myself, but it looks delicious. I modified it slightly. Serve these hot with meat or fish stew (called potjie in South Africa).

    Recipe #170064

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