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    You are in: Home / Tracey Davidson Mizell's Public Recipes
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    19 Recipes

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    Great for family gatherings, potlucks, church fellowships. Even better when you have fresh from the garden corn instead of canned!

    Recipe #476515

    Recipe #476514

    Even as a child, I was never a big cake eater. This disturbs many people, but I just don't care for most cakes. This one, however, was my one downfall and my mother would make it for my birthday every year instead of those yucky birthday cakes with icing (yuck!).

    Recipe #476513

    This dish is a staple at all my family's gatherings.

    Recipe #476512

    Great for taking to family dinners or holidays.

    Recipe #476511

    Unfortunately, I live in South Louisiana and we have maybe 3 or 4 days a year where it's cold enough for me to drink hot chocolate. On the other days of winter, I just turn on the A/C and pretend. My mother would make a big batch of this mix at the beginning of every winter. When I was old enough to buy my own groceries (in college), I bought a box of pre-made hot cocoa mix. That was the first and last time I ever did that. Yuck!! Now that there are so many flavored creamers available, I will mix the first 3 ingredients, then divide into several bowls and use different flavored creams in each bowl (Amaretto, Hazelnut, Irish Cream...). Personalize it however you wish! Also, my recipe is for the sizes of these items from the 1970's when my mother was making it. As each year goes by, I'm noticing that the sizes are getting slightly smaller. Just adjust accordingly. It's not rocket science and being off a few ounces won't hurt anything. Have fun experimenting & enjoy.

    Recipe #476510

    One of the first things I learned to make growing up. And now I only make these at Christmas as one of my special holiday treats.

    Recipe #476476

    A Christmas tradition when I was growing up!! Now my father-in-law has informed me that I am not allowed to set foot in their house unless I have a loaf of this in my hands.

    Recipe #476382

    And I mean Super-Easy!!! Just a few ingredients, throw it in the oven and 45 minutes later, it's a casserole dish of bubbling goodness. If you will boil and debone your chicken ahead of time and freeze, this is will significantly cut down on your preparation time.

    Recipe #476380

    One of my favorite crawfish recipes given to my by my cousin Joy. It makes A LOT, but can easily be cut in half or even frozen. This recipe calls for "Crawfish Tails". If you can, please buy LOUISIANA crawfish tails. If not available, then 3 lbs of shrimp may be substituted. Support your local fishermen.

    Recipe #476379

    A wonderful salad I learned at the Viking Cooking School using fresh fennel and blood oranges. I've used other types of citrus when blood oranges aren't available.

    Recipe #476378

    Need to feed a group of teenage boys (or men!). Need something quick, easy, filling and inexpensive. This is your recipe!! My son's friends would call me to ask when I was making this so they could drop by for a visit. Now they are all in college, and when they're home, I still get requests for this "man meal".

    Recipe #476377

    Gumbo was always something that I never made. I never ate it, didn't like it and didn't want to take the time to make it. Until I learned the correct way to do it. This is our family's favorite gumbo...seafood and andouille sausage. But it has to be a good quality andouille. If you can't get an andouille, then substitute a good smoked sausage or kielbasa.

    Recipe #469110

    Ralph & Kacoo's was a local, Louisiana restaurant that has changed hands several times. This is one of their original recipes that I'd saved from their newsletter from 1995 and was always one of my favorite dishes containing a variety of seafood (shrimp, oysters, crawfish) and a spicy Cajun ham called "Tasso". NOTE REGARDING TASSO: [TAH-soh; TA-soh] Much to the disappointment of many, this Cajun specialty is generally hard to find outside Louisiana. Tasso is a lean chunk of cured pork (usually shoulder) or beef that's been richly seasoned with ingredients such as red pepper, garlic, filé powder and any of several other herbs or spices, depending on the manufacturer. It's then smoked for about (again, depending on the cook) 2 days. The result is a firm, smoky and flavorfully tangy meat that is principally used for seasoning. Outside of Cajun country, tasso is available in some specialty gourmet shops and by mail order. If you can't find Tasso in your area, use a strong smoked ham. Or just move down here to Louisiana.

    Recipe #468995

    A delicious cake to bake in the Fall with lots of seasonings, apples and pecans.

    Recipe #467605

    A holiday tradition at our house. Similar to "Monkey Bread" but without the sugar and nuts. No holiday table is complete with several loaves of plucking bread. It usually doesn't last long because its so good hot out of the oven. The dough is also used in my Sausage Bread recipe and can also be cooked in muffin trays (I use Demarle cookware) for traditional rolls. It can also be used for cinnamon rolls as well.

    Recipe #467603

    My mother has made these cookies for year and they are delicious. I never liked them until my aunt, Benice, made them once when I was at her house. The story goes that I came home talking about some delicious cookies that "Aunt Neecie" had made, so my mom called her to get the recipe. It was HER Raisin Drop Cookies that I always said I didn't like.

    Recipe #467602

    This is great as a "gravy" topping for Cajun Meat Loaf

    Recipe #443893

    I've never been a fan of meat loaf. After all, its a loaf of meat with ketchup on it...or so I thought. My friend made this for me last night and it was so good! The recipe is from Paul Prudhomme (of K-Paul's, New Orleans). Warning: this is very spicy and if you're not used to eating "cajun" type foods, you might want to back off on the cayenne & hot sauce just a bit.

    Recipe #412134


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