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    You are in: Home / Cookbooks / Photo Me, Please
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    92 recipes in

    Photo Me, Please

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    Recipe #507096

    From Foods of the World, Time Life.

    Recipe #503801

    From the Time Life Foods of the World series. When I make this, I'm going to use pickled herring from the kosher section of our supermarket. I think it will work. Cooking time includes 2 hrs to chill, altho the dish can be served after 1 hr of chilling.

    Recipe #503800

    Recipe #503859

    From Bon Appetit. You can also use grilled beef (instead of the seafood) or use squid (uncooked, cleaned, with tentacles reserved and bodies cut into 1/2-inch thick rings) instead of the scallops.

    Recipe #503864

    From The America's Test Kitchen Family Cookbook. I haven't made it yet. They also call for using 1/2 t. salt when cooking the onions. I don't see the point and wish to avoid the sodium, so that was left out. Their method uses an oven-proof Dutch oven I'll probably just cook mine stovetop.

    Recipe #403471

    This is from Diabetes Self Management Jan/Feb 2010. I haven't tried it yet. They list the exchanges per serving as 1/2 starch, 1 vegetable (carbohydrate choices 1/2). Cooking time is the minimum chilling time for best flavor,. Serving size is 3/4 cup.

    Recipe #415574

    This is from Just Food. I haven't tried it yet. In Belize they use a small piece of salt pork in it and omit the salt. I think that could be very good. I have no idea how long it takes to make.

    Recipe #456279

    This is from "The Gourmet Vegetarian Slow Cooker". This isn't an awesome dish, but it is good and very satisfying....even if you're serving a carnivore as long as you're generous with the cashews. The recipe originally called for 2 lbs. of small potatoes. I think it was about 1/4 - 1/2 lb. too many and have modified the ingredient list accordingly. You can also use yellow potatoes instead of the red ones, but the red are nice because of the all the color contrast that gets going in this dish. You can use hot red curry paste, but you may want to test it at 2 T. first to be sure that it won't make the final dish too hot.

    Recipe #432995

    This was an improvisation of Bittman's "Snow Peas with Ginger." I didn't have fresh ginger, and I thought some mushrooms with it would be good. It was really delicious.

    Recipe #468486

    A fantastic dish! This is from Bittman's "The Best Recipes in the World." Everything that I've made from this book has been great. I used boneless skinned breasts. The cooking method for them wasn't quite right, and I'll probably do the timing differently next time. Paul Bocuse's variation is below.

    Recipe #468954

    This is a great recipe from "100-Day Pantry" by Jan Jackson. Delicious! I would, however, like to do the following on the next round: drain the cans and replace that liquid with the same amount of salt-less chicken stock. It was somewhat on the salty side. Erm, but I'd keep the liquid from the green chilies. I think that might be important for flavor. Also, it used 1 t. garlic salt. The last thing this recipe needs is more salt, so I subbed 1/2 t. garlic powder.

    Recipe #475747

    This is from Better Homes and Garden 30-Minute Dinners. Instead of the pouch of wild rice and regular rice, you can use 1.5 to 2 cups of cooked rice. I used brown boil-in-the-bag rice, and it came out great. This would be good topped with sour cream and/or avocados as well as the listed cherry tomatoes. Without the optional toppings, however, this is a pleasantly mild, soothing dish.

    Recipe #499219

    Antarctica Sledging Biscuits are dense, crunchy and high fat and salt biscuits made specifically to keep people alive in Antarctica. When cooking sledging biscuits you simply need to avoid overcooking them. They should be pale yellow in colour rather than brown as most biscuits. From These are/were often topped with pemmican. The above site says that one of the reasons Scott's team died was that they didn't have fruit in their pemmican, resulting in scurvy and an inability to digest energy. Whole wheat: 120 grams in one cup of whole wheat flour, so 150 grams = 1.25 cups Butter: 14.2 grams per tablespoon, so scant 2 T. for 30 grams Water: 50 ml = 3.35 tablespoons (US), so about 3 T. + 1 tsp. Or find your own conversion tools.

    Recipe #501266

    This is the old-school version of this from

    Recipe #501315

    This is from They noted that Bahamians usually soak this in lime juice the day before, as well, for a fuller flavor.

    Recipe #501343

    This is from "Bavarian Cooking". I haven't tried it yet. For the wine, the German Forum recommends chardonnay, followed by pinot grigio. Riesling might be too sweet.

    Recipe #375692

    The is from "The Best of Ukrainian Cuisine". I haven't tried it yet. It differs from the halusky recipe in that it doesn't use farina. Times are guesstimates. If you don't have a meat grinder, you can grate the potatoes instead.

    Recipe #375691

    This is from "Best of African Cooking". I haven't made it yet. A date variation is included below.

    Recipe #375838

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