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    You are in: Home / Cookbooks / THE OFFERING PLATE
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    40 recipes in

    THE OFFERING PLATE

    These are the recipes that are available for tag in the TYM game. http://www.recipezaar.com/bb/viewtopic.zsp?p=4768486#4768486
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    This is a quick & easy, last minute appetizer. Adapted from a recipe I found in one of last year's editions of 'Taste of Home'.

    Recipe #163554

    This is a modified version of a recipe I saw on delish.com, which cites Food & Wine as the original source. I made it a one dish recipe for easier clean-up and adapted it to what we usually have on hand. I like to use noodles I pick up at the local Asian market, but the original recipe called for egg fettucine, so you could easily sub that in if you can't find them. If you do use the fettucine, you will want to cook in a separate pot for 12 minutes and add them with the lime juice and cilantro at the end.

    Recipe #391391

    This is a fun fruity alternative for cocktail weiners. I was recently introduced to it at a potluck. They were so addictive that I left a message on the crockpot asking the person to send me the recipe! This is more of a glaze in its consistency, as opposed to a sauce.

    Recipe #404411

    These are great for the hot summer! It's easy and can be made ahead. Cooking time is freezing time.

    Recipe #130920

    This is a recipe from my grandmother, which all of us grandkids just love! It has a wonderful flavor and a beautiful presentation! **OTHER TIPS -- you can also substitute raspberries and blueberries for some of the strawberries. For example, I liked to do strawberry and blueberry for Fourth of July. In a pinch, I've also used 8 oz of thawed frozen whipped topping in place of whipping the cream myself. Make your own angel food cake, or grab a store-bought one to use.** Also -- leftovers are GREAT for breakfast. We used to see who could get up the earliest to get to them :)

    Recipe #380137

    Having recently tried and enjoyed a number of recipes featuring the sweet potato and black bean combo, I was excited to sample a dish using them at a restaurant. As it was quite tasty, I, of course, decided I needed to be able to make them at home! A few tweaks later, here we are. I put a range on the serving size, as I only eat half, but no doubt there's someone who can eat the whole thing in one sitting :) Using pepperjack cheese instead of the white cheddar is also a good choice - nice for a little added zip.

    Recipe #411031

    5 Reviews |  By SB6

    This is served with the Roasted Filet Focaccia Sandwich. One of our favorite sandwiches.

    Recipe #406170

    7 Reviews |  By IngridH

    From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.

    Recipe #393117

    6 Reviews |  By IngridH

    From Cooking Light, Aug 2007. Use very fresh summer corn for this salad, since it isn't cooked. Listed cooking time includes 2 hours of chilling before service.

    Recipe #393214

    8 Reviews |  By Rita~

    Chill a beer for this nice and spicy dish! The elbows should be cooked al dente in well salted water to prevent broken mushy noodles. Do salt the water liberally. (2 teaspoons is not a lot once mixed with the rest of the ingredients) Seasons the pasta and avoids father salting in the recipe. This can be eaten as a side or a main balanced meal. I opted for yogurt and smart balance for better health. But you can use sour cream and mayo.

    Recipe #368506

    3 Reviews |  By IngridH

    From Food & Wine, March 2008- This is very easy to make, and yummy! If you like spicier food, use either a spicy italian sausage, or try adding some pepper flakes with the onions and garlic. I would recommend chopping the artichokes a little more finely, I found them to be too chunky as the recipe is written.

    Recipe #298981

    7 Reviews |  By IngridH

    This is a wonderful, rich dish which can be made mostly from pantry staples. It takes almost no time to make, yet tastes like you spent a lot of time on it. It's also versatile- I use this sauce (without the sour cream) for Salisbury Steak. If you want to take it upscale for company, try using sliced beef tenderloin. It's also a great way to use up leftover beef, just cut into thin strips, skip the steps regarding cooking the beef, and add it into the sauce a few minutes before serving so it has time to heat through.

    Recipe #404455

    My grandmother gave me this recipe. She usually makes it around the time of year when the Girl Scouts come by with their Thin Mint cookies! The pie has the texture of a brownie, with a very mild, refreshing flavor of mint. If you'd like a stronger mint flavor, I would replace the vanilla extract with peppermint extract. The inside stays very moist and gooey! I usually use walnuts, but any nuts you are partial to in brownies would work just fine. Please note that the pie should be refrigerated for 3-4 hours before serving, and this is not included in the cooking/preparation time.

    Recipe #291149

    I sampled a similar appetizer at a party that inspired this simple idea. It would be easy to add additional foods to the skewers, based on your preferences. Use your favorite store bought or homemade pesto sauce!

    Recipe #286347

    1 Reviews |  By IngridH

    Sautéed Shrimp served in a light and spicy Cajun Shrimp Sauce

    Recipe #372756

    3 Reviews |  By IngridH

    From Cooking Light, December 08. This marinade is enough for 10 tenderloin steaks, so a great recipe for company! Cooking time does not include marinating time of 2 hours.

    Recipe #396364

    This chocolate treat is quick and easy to make. I don't like to sacrifice taste even when I'm watching my weight. This recipe is perfect for those times when I'm craving chocolate, but I don't want all of the extra calories. Update 9/1/08: Despite what one reviewer states, my posting of this recipe was in no way meant to "fool" you. I do cut mine in 36 pieces. It is perfect for those times when I am craving chocolate. If I can't control my cravings then I just better not make them. Weight Watchers, or any diet, is about portion control and nothing is going to be low-fat or good for you if you eat too much of it.

    Recipe #195199

    I received this cute idea in an email from the Hass Avocado Board, after my avocado-loving family made me sign up for it :) It was a really great addition to our SuperBowl party, although I still need to work on my piping skills. Here is how I adapted it to our tastes! About the mayonnaise - I made it optional, because I only use it when working with "chunkier" avocados that don't mash as creamily as I might like. It helps to smooth out the dip, which makes the family happy since it sticks to the chips better! I know it sounds weird, though, so you can omit it if you prefer. :) I don't add extra salt to our food, so you might want to taste it and see if you would like to do so. I sometimes add the optional roasted corn for extra flavor, so I included directions for that option, as well, if you are interested.

    Recipe #353884

    Adapted this from Kraft Food & Family magazine. So simple and quick, but completely delicious! You can make it as hot as you want by changing up what kind of salsa you use. I also like to add a little lime juice, unless I am using the lime salsa. If you can't find the 4 cheese blend, you can use a mixture of cheddar and monterey jack (or pepperjack, for an extra little kick!) Serve with tortilla chips!

    Recipe #362543

    I love panini's and this one sounds great. From Every Day with Rachael Ray June/July 2008. "A panini is a supertasty sammie because it's crunchy on the outside and soft and warm on the inside. If you're not a blue cheese fan, use your favorite cheese instead."

    Recipe #313118

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