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    You are in: Home / Cookbooks / Photo Shy
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    Photo Shy

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    This recipe makes for a complete meal. The chicken is first browned and then roasted for optimum flavor. While the chicken is roasting, the veggies and noodles can be prepared. It does take a few pans, but it comes together to make a delicious, complete meal and is totally worth it. I like using a variety of veggies for color, flavor and health! You can add/subtract veggies to your liking. Enjoy! Note: It's a good idea to prep all your veggies and spice mixture before you start cooking. This makes the recipe a breeze to prepare.

    Recipe #479414

    I love the combination of grapefruit and avocado, so I put them together in a salad! It's a nice combination of tangy and sweet and should hit the right notes on your palate. The dressing is made from a combination of Greek yogurt and pomegranate juice. I really could just eat the dressing with a spoon! I hope you enjoy this creation. It is very healthy with just a hint of naughtiness from the sugar. Enjoy! Note: I created this recipe to serve two, but amounts can be easily adjusted

    Recipe #479431

    From Jamie Oliver. A laksa is a cross between a curry and a stew and is traditionally served with noodles (but you could use rice). This recipe is really open to any type of fish or budget. You could try it with 14 oz. of salmon, cod, etc... in place of the scallops if you prefer. Enjoy!

    Recipe #482987

    This is a comfort-food that is an adaptation of a Sara Moulton recipe. Basmati rice with the added flavors of whole spices toasted in oil, with lentils and potatoes. A bit of work, but well worth the effort.

    Recipe #483044

    This is a recipe I've adapted from Sara Moulton. If you are looking for a different and very flavorful way to have scrambled eggs, try this one.

    Recipe #482989

    This is a yummy appetizer, adapted from Sara Moulton.

    Recipe #483049

    Recipe by Rachael Ray. This recipe combines salty, sweet and savory in every bite. Green beans are included in the recipe to make this a complete meal! Note: I highly recommend prepping all of your ingredients before you start cooking. Enjoy!

    Recipe #483076

    This recipe is adapted from one by Sara Moulton. This recipe used pinto beans and some Spanish ingredients.

    Recipe #483050

    Recipe from Rachael Ray. You can use leftover boneless, skinless chicken breasts for this recipe (or poach some beforehand). All you need is a nice salad to complete this meal. Oh, and maybe a nice wine. :)

    Recipe #483079

    This sangria is a snap to prepare, taking only about 5 to 10 minutes. Prepare it in the morning so it has several hours to develop all the fruity flavors. Recipe by Rachael Ray.

    Recipe #483081

    A Rachael Ray recipe. She suggests using the good quality, large green olives, often found in the deli section of the grocery store. I would suggest serving this meal with a green salad and rice.

    Recipe #483089

    This is a great Spanish-style meal, courtesy of Rachael Ray. Make sure you read the directions all the way through before making so you can be cooking while the potatoes are boiling, etc...

    Recipe #483084

    This is a French-inspired tuna salad sandwich, which is an adapted recipe from Sara Moulton. Cook time does not include hard boiling the eggs (you could do that ahead of time).

    Recipe #483149

    This is a southwest France classic. It's a rich, hearty stew. Traditional cassoulets can take days to make. Here, Sara Moulton created an easier version for the regular home cook.

    Recipe #483150

    Serving a French meal? Why not start out with an easy appetizer platter! This recipe is by Rachael Ray.

    Recipe #483194

    If you're looking for a quicker, more economical version of boeuf bourguignon, this is it! This recipe is by Ina Garten. She uses beef chuck which makes this a more affordable meal; and it cooks in only an hour and a half. This tastes even better the next day, so you can make ahead if you prefer. Enjoy!

    Recipe #483151

    I took chef momaphet's posted recipe for Poulet Roti (Roast Chicken) - recipe#234424, and changed it slightly so it could be cooked usiing a crockpot. This is such an easy recipe to prepare and tastes similar to a rotisserie chicken. The chicken is moist and flavorful. Feel free to change amounts or types of herbs to your liking! This would be great with mashed potatoes and gravy. If your whole chicken has a neck and giblets, you can reserve them in your refrigerator until about an hour before dinner time and make a gravy with them. Just put them in a small pot, cover with water and a little onion and carrots and a little herbs, bring to a boil and then simmer for about an hour, strain this and use for your gravy (however you normally make gravy) for extra flavor. Enjoy!

    Recipe #484340

    This is a recipe that has been handed down for generations in Emeril's family. It is his family's favorite bread to have at Easter, but can be made at any time. This recipe makes five small loaves. It is very hands-on, requiring kneading but it works very well. The prep time is for rising. Note: If making for Easter, you can add a colored Easter egg to the top of each loaf during the final rising. You would need 5 colored Easter eggs, one for each loaf.

    Recipe #370327

    This traditional Portuguese recipe is courtesy of Emeril Lagasse. The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping. It's a long recipe but really not that difficult. Read through the entire recipe first. Emeril wrote this to use as an appetizer, so there are 36 small meat pies. I suppose you could try to make the pies larger if you wanted to serve it as a main course. Enjoy!

    Recipe #370868

    Credit goes to Tyler Florence. These are such decadent wontons. I love these as an appetizer to an authentic Chinese meal. You can serve these alone or with a dipping sauce of your choice (I like a sweet and sour sauce).

    Recipe #424348

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