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    You are in: Home / Cookbooks / Smile and Say Cheese! Take Our Picture Please!!
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    147 recipes in

    Smile and Say Cheese! Take Our Picture Please!!

    Please take a picture! Make us look good!! Give us a new lease on life!!!
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    1 Reviews |  By Debber

    This looked very appealing when he made it on last night's program, so I thought I'd post it here. Looks like Good Eats to me! PREP time includes marinating time--plan ahead, please.

    Recipe #407075

    From Midwest Living magazine: "Sugar-topped banana slices caramelize as they bake on top of these sweet breakfast muffins."

    Recipe #425906

    Necessity is the mother of Invention. Our DS wanted "sammiches" for his grad party buffet--which is a reasonable request. Relatives & Friends celebrated and chowed down, but still--due to my bad estimating skills & coming from a family whose motto is "better too much than not enough"--we are now confronted with the reality of "What are we going to do with all this leftover ham and cheese?" And so, from desperation was born this cuisinary creation (yes, I just made up a new word). Adjust your recipe to whatever you have on hand --leftovers being the KEY ingredient and creativity being the necessary seasoning!

    Recipe #427983

    1 Reviews |  By Debber

    After a recent move, with all that unpacking,, I came across a perpetual calendar from Gooseberry Patch that I'd stuffed in a drawer quite awhile ago. We moved to WV during a really hot spell (temps over 100* for many days). So you can imagine, on July 18th, when this was the "Every Day" highlight, how glad we were to have this COOOOL recipe on hand! EASY (as pie!!) and extremely refreshing summer dessert. Makes 2 pies. PREP TIME does NOT include thawing time--but on a hot summer day--thawing doesn't take more than a drive home from the grocery store! COOKING TIME includes FREEZING TIME. PLAN AHEAD!!! The hard part is waiting for them to "set" ... so ... go jump through the sprinkler!!!

    Recipe #434840

    Smith note: This is a tasty way to use up leftover lamb, providing you haven't over-cooked the lamb in the first place. MY NOTE: Oh yum! I'm a believer in using up every square inch of meat -- especially stuff as expensive as lamb. AND since this year was my first foray into making, serving and EATING lamb, I wanted to get my money's-worth out of the roast! I didn't make it EXACTLY as Smith directed, but we loved it just fine the way I prepped it. Cooking time includes overlapping the pasta cooking with the meat prep/stir-fry.

    Recipe #492450

    1 Reviews |  By Debber

    Only five ingredients makes this one come together quickly and flavorfully, too! From one of my favorite magazines (Country Living, June 09), this recipe is just right for a summer meal with the family OR to serve guests. PREP TIME includes marinating time. COOK TIME includes only the time on the grill.

    Recipe #381266

    A frozen drink to delight the tastebuds; from Steven Bruce's book with recipes from his NYC restaurant "Serendipity."

    Recipe #381688

    I saw this in the Steven Bruce (owner of Serendipity Restaurant in NYC) cookbook *Sweet Serendipity*....and realized that you could use the Oreos or sub in some other item, too...making this recipe extremely versatile! Whip one (or two!) up on a hot summer afternoon...mmm!

    Recipe #381714

    You're the hostess for the bridal or baby shower and are scrambling around looking for the PERFECT recipe. Eureka! You've just struck the mother-lode of Shower Slushes! This makes a LOT and tastes divine, too. Thanks to Taste of Home Holidays (Barbecues), Summer 2009, booklet for this excellent recipe.

    Recipe #382295

    Less-messy than a taco, and you don't have to bend your head side-ways to eat them either! A tasty twist on the same-old thing burger! Something different to serve for Cinco de Mayo, too!!! Thanks to Taste of Home Holiday (Barbecues) cookbooklet for this recipe, Summer 2009.

    Recipe #382304

    Nothing fancy here; in fact you can customize to suit your tastes and come out looking like a winner every time! Cooking time is for re-freezing the cookies after making them. You can skip this part if you're really impatient or the children NEED nourishment! Make a batch of your favorite cookies, then set a few "pairs" aside to make a special treat. Or how about being the Cool Mom who brings these to the next potluck or picnic? Wow, Mom! Excellent for a late night snack, star-gazing, or after an appointment with the lawn mower on a hot afternoon!

    Recipe #382332

    Thanks to one of my favorite Zaar vegetable recipes for inspiring this herb mixture. I make a small jar of this, then have it on hand when I need a quick ZIP to add to cooked (frozen) broccoli or cauliflower or vegetable medleys. Ideas below for add-ins to make a memorable side dish the kids will be begging you to make again and again!

    Recipe #382336

    A tempting treat on the appetizer tray: figure two or three per person. Too good for kids so don't try to coerce them into it either. More for you and me--and we know how good these can be!

    Recipe #382386

    Here's a great way to use my Recipe #221678 or any focaccia bread recipe AND fill up a hungry crowd...and it's SO easy! Vary the filling ingredients to suit your tastebuds or what you have on hand in your fridge. OR let your guest make their own sammies so everyone gets exactly what they like and has fun doing it, too! Thanks to Taste of Home's "Holiday" booklet for the inspiration.

    Recipe #382893

    The title is pretty self-explanatory, and I think you'll agree that this is a nice way to spend a summer evening. Kettle (crunchy) potato chips on the side, a couple of home-made cookies or a brownie, some carrot sticks, and you've got a pretty decent brown-bag lunch, too. The original recipe (from Taste of Home, Aug/Sep 09) calls for pumpernickel bread.

    Recipe #386381

    Here are some eggs with style! Get the skillet warming up while you're prepping the eggies, and have everything else ready to add in, so it all comes together easily at the end. Thanks to the wonderful cooks at Taste of Home (Aug/Sep '09) for another great one! If you'd like your sammie to be a bit heartier, add another egg (2 per person then). How easy can this be? :-)

    Recipe #386407

    1 Reviews |  By Debber

    Here's one to add to your bake sale repertoire--and they'll be just enough different [but still the same thing] to get the kids curious, and good enough that they'll sell like "hot cakes!" Save a couple for the home-folks, because you won't be bringing any home when you take these to the potluck or family reunion picnic! I use two bowls (recycle the first one) so I have everything ready to pour and mix--goes much quicker and no wasting time to measure when the stuff is hot! Again, the gals at Taste of Home get all the credit--Aug/Sep '09.

    Recipe #386411

    This is a great panzanella bread salad using up those leftover pieces of turkey meat, rolls, and cranberries. Alternately, you could use Texas Toast croutons (from the store) or toast up some of the leftover rolls instead of using Italian bread. Thanks to the Taste Of Home folks for a great way to make the day after Thanksgiving as tasty as the Big Dinner.

    Recipe #386416

    3 Reviews |  By Debber

    These little babies lend themselves to all kinds of creative cooking possibilities for snacks, appetizers, or lunch-time fare. Roll the dough thick for heftier lunches or cut into longer sticks to be dipped into soup. Use cookie cutters for a seasonal flair! Thanks to Karen Solomon's *Jam It, Pickle It, Cure It* (c2009) for the original recipe. COOKING TIME listed is for chilling prior to rolling out.

    Recipe #392229

    Keep it simple and delicious! Look for b'sprouts that are bright green with tight leaves (the smaller the heads are, the sweeter they'll be). These mini-cabbages may be held in a plastic bag in the fridge for 3-5 days. If they start to smell like rotten eggs, well, then, they're past their prime! The original recipe came from Everyday With Rachael Ray's October 09 magazine. PREP TIME includes frying the bacon.

    Recipe #393621

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