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    You are in: Home / Cookbooks / World Tour U.S. Regional
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    73 recipes in

    World Tour U.S. Regional

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    8 Reviews |  By PanNan

    This is so easy and quick, but the salmon is perfectly cooked and seasoned. With a bag salad and French bread, a great home cooked dinner is on the table in minutes. A great recipe with fresh salmon from the great West U.S. region.

    Recipe #37713

    17 Reviews |  By PanNan

    This is very popular in our house. The kids love the strips they can eat with their fingers and dip into the gravy. They prefer to have french fries with this so they can dip them in the gravy, too. Most definitely a Texas (or Oklahoma) recipe - Southwestern U.S. NOTE: Although this isn't a low fat recipe, it doesn't contain anywhere near the amount indicated in the nutrition facts which include all the oil. If the oil is hot enough when you add the steak strips, it will absorb very little oil. Also, you can drain the cooked steak strips on paper towels to absorb more fat.

    Recipe #37730

    6 Reviews |  By PanNan

    This recipe was one of our family favorites when I was a kid. My mom clipped it from a magazine in the early 60's. I reduced the salt and the fat significantly - they used way too much then, in my opinion. Enjoyed in the Midwestern U.S. region at many church potlucks. (I attended quite a few personally!)

    Recipe #37733

    6 Reviews |  By PanNan

    A different and tasty way to serve grilled or broiled fish. It's quick, too. Halibut is native to the Pacific, and fits the Western U.S. region.

    Recipe #37754

    1 Reviews |  By PanNan

    A satisfying one dish meal with rice, ham, peas and savory flavors. South Carolina has the best! A Southern US region recipe.

    Recipe #37818

    19 Reviews |  By PanNan

    Perfect burgers every time! There is quite a debate about the origin of the popular American hamburger. I will side with the Wisconsin theory, and attribute this recipe to the Midwest U.S. region.

    Recipe #38454

    24 Reviews |  By PanNan

    This recipe is from the Betty Crocker 1971 recipe card set. I haven't tried it in a long time. It was posted in response to a recipe request. Betty Crocker was invented by a Minneapolis company, and this recipe was certainly enjoyed there by Betty's fans. Therefore, this recipe's home will the Midwestern U.S. region.

    Recipe #39208

    This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more - I already had it.

    Recipe #39618

    3 Reviews |  By PanNan

    These are great little treats. Served by many a Southern belle with fresh pecans grown right on the lawn.

    Recipe #39951

    1 Reviews |  By PanNan

    This recipe was posted in response to a request. It's from Southern Living. It belongs in the Mid Atlantic U.S. region.

    Recipe #40845

    26 Reviews |  By PanNan

    This is a delicious casserole and it's so easy to make. I've put it in the crockpot for 4 hours on low instead of baking it, and that works great, too, especially if you're taking it to a pot-luck. Southwestern U.S. is where you'll find this great recipe.

    Recipe #41707

    4 Reviews |  By PanNan

    My mother got this recipe from a dear family friend in the 1950's. No matter who in our family is making Thanksgiving dinner, you can bet this dish will be served. Note: the times indicated do not include refrigeration time. Cranberries from Wisconsin make this a Midwest U.S. regional recipe. (Also, I first enjoyed it in Missour - another fine Midwestern state).

    Recipe #41708

    7 Reviews |  By PanNan

    This recipe makes a wonderful turkey gravy. I discoverd it one year when we were grilling the turkey, but I still wanted the traditional roasted turkey gravy. It also makes a delicious soup. This recipe reminds us of Thanksgiving, the first of which was celebrated in New England.

    Recipe #41712

    10 Reviews |  By PanNan

    My grandmother shared this recipe with me many years ago. It's been our family favorite ever since. I generally use very lean ground beef and it's still nice and moist. Wonderful left over on sandwiches! Although meatloaf is enjoyed throughout the entire U.S., this version gives credit to the region where Heinz 57 became a household word - the Mid-Atlantic region.

    Recipe #41739

    7 Reviews |  By PanNan

    The stuffing in this recipe is out of this world. It's flavored with bacon, onion, cayenne, garlic, etc. YUMMY! I always double the recipe because they go so fast. This was originally based on a recipe in Southern Living, and with the dash of cayenne it's truly a Southern recipe.

    Recipe #41742

    6 Reviews |  By PanNan

    This recipe is from the Culinary Arts Institute Encyclopedic Cookbook of 1950. It was posted in a thread about old vintage cookbooks. Next to the recipe is a black and white photograph of the bread and a description that reads: Youngsters sing with all their might. Hooray! It's peanut-butter bread tonite. This recipe belongs in the Southern region - the home of Georgia peanuts!

    Recipe #41795

    18 Reviews |  By PanNan

    I served this recipe at a holiday party. It was the first appetizer to disappear, and was one of the easiest to prepare. With all that pork bacon, cheese, and a bread bowl - where else to put this recipe but the Midwestern U.S. states.

    Recipe #41797

    4 Reviews |  By PanNan

    A lighter onion dip that tastes fabulous. Serve it with pretzels or raw veggies. Since I only make this dip with the fabulous Texas 1015 sweet onions, this recipe must be a Southwestern U.S. recipe.

    Recipe #43659

    7 Reviews |  By PanNan

    This recipe was shared by a "chef" on another web site. A real family pleaser made much easier with the bread machine. The prep time below includes bread machine and rising time. With all those wonderful pecans, this has to be a Southern U.S. recipe.

    Recipe #43744

    1 Reviews |  By PanNan

    These crab cakes have a wonderful lemony, light, spicy flavor. Perfect for a quick weekend brunch. Note the lower fat comments, if you're watching the fat. This recipe is for those tasty Gulf Coast crabs you'll find in the Southern U.S.

    Recipe #44401

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