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    You are in: Home / davinandkennard's Public Recipes
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    81 Recipes

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    This flavorful rub works very well with chicken, Amount in the recipe may very according to your taste. Ignore "serving size." I had to put in a number.

    Recipe #443376

    I live in Chapala, Jalisco, Mexico and canned pumpkin is rather expensive as it is imported. I have worked out what I believe to be a rather good substitute. I usually for go the crust and bake it as a custard of sorts. Where do I get the brown sugar cooked camotes??? From the guy with the wheelbarrow on the plaza in Chapala or sometimes in the arcade there is a lady selling them. You will notice there is no sugar added..... that's how sweet these camotes are.

    Recipe #395202

    This delicious recipe uses all of the shrimp. Be sure to buy un-peeled shrimp. You start by making a sofrito and end with a broth that is incredible in its depth of flavor. Let your food processor do the mincing. Where you see shrimp soup listed in the ingredients know that I use cubes of Knorr Sopa de Camaron that are about a Tbsp. For some reason the Recipe Tsar won't let me use the term. Feel free to add more of the Sriracha if you like. I do. ¡¡¡¡¡Buen Provecho!!!!!

    Recipe #395201

    A rich, deep, "meaty" lasagna that will fool most meat eaters!!!! I use the food processor to do all the mincing. Here in Mexico I use requeson with a little crema Mexicana in place of the ricotta. The noodles in this lasagna are not boiled. Be sure to put it together a day ahead of serving. Cooking time does not include prep time.

    Recipe #395200

    From the French Chef Cookbook this delicious recipe is rice braised in a chicken stock. In my own variation I toss it with butter toasted pine nuts just before serving.

    Recipe #386902

    This original recipe is named for the city in which I live. This version of fettuccine features shrimp in a creamy sauce with a hint of lemon and green pepper corns sparked with red chili flakes and parsley.

    Recipe #386814

    Living in Mexico I have access to great chorizo. I have made this with both the red and the green, but prefer the green. FYI the green comes from tomatillos, cilantro, and jalapeños. I buy the beans precooked on the plaza here in Chapala. I do all the chopping and dicing before I start cooking. It makes life a lot easier. The cooking time is approximate. Hope you enjoy this original recipe.

    Recipe #362039

    I needed to make Mac and Cheese for a lot of people and chose to adapt a recipe I found here to make the sauce. I got rave reviews!!! The sauce freezes like a champ and can be used over cauliflower, broccoli, or to make scalloped potatoes. It could also be a form of Welsh Rarebit or thinned to be an excellent cheddar soup. Please remember this make enough sauce for many dishes. Preparation and cooking times listed are approximate

    Recipe #300265

    I am from Turlock. The Doctors Julien totally revolutionized medicine in our community around the turn of the century. This "recipe" has come down through the Julien and Olson family. Trust me it works!!!

    Recipe #253085

    The Zaar muse hit me over the head with a Le Creuset frying pan and this was my vision. Have you ever know how something would taste without even trying it? OK, I'm odd I guess... I can sometimes. So I share this with you. Let me know what you think. T.J.

    Recipe #249407

    This is oh so simple, but so necessary if you are making Huevos Rancheros! No butter please! Locate the best eggs...... look for ground raised because the yolks are so wonderful. I make them two eggs at a time so use my "dozen" as a general measure for 6 people.

    Recipe #249270

    Over coffee with my Armenian/Chaldean/Lebanese/Iraqi/ "brothers" this is perfect. Rich and not overly sweet. Note: Mahleb is a spice made from ground cherry pits. Sev gundeegs are tiny black seeds that have a faint anise flavor. Both are available in grocery stores that sell Middle Eastern or Greek foods. T.J.

    Recipe #248835

    This is incredibly delicious and very authentic. Serve on a lettuce leaf or warm corn tortilla. I have eaten this many times in Merida and when I watched Rick Bayless make this on PBS today I had to share it with all of you! Recipe from Season 5 of Mexico--One Plate at a Time Yucatecan Style salpicón de res

    Recipe #248709

    When my mom passed at 94 she took Nana's recipe for pickled herring to the grave. She taught me to soak and filet the salt herring, but ran me out of the house when the pickling solution was prepared. This is as close as it gets. If you have a variation with these ingredients please email me! T.J.

    Recipe #248643

    I'm not sure where I found this, but I tried it today and dang...... it works!!! That odd urine smell in the backyard is totally gone! I feel funny posting this as a "recipe", but I'm sure there are others out there that could use this. LOL I'm chuckling... servings?? Oh, and I'm talking about the old fashioned Listerine!

    Recipe #247941

    My local Safeway makes this and since I can't take them to Mexico with me in September I think I have come up with the recipe. If your store doesn't have ready made pico de gallo use this recipe: http://www.recipezaar.com/83371

    Recipe #247901

    This folks is the real deal like we drink it in Jalisco...... LOL and yeah we get Clamato down there! There we use Jugo Maggi instead of Lea and Perrins.

    Recipe #247721

    An easy, slightly spicy soup that wowed the whole staff at Turlock Junior High. I loved this soup while living in Mexico, but got lazy so…..I made this soup up based on what was very convenient at Safeway. I used the ready to go peeled and chopped potatoes, but the Zaar wouldn't let me just put in "packages of potatoes" If you can't find ready made pico de gallo: 1 chopped onion, 2 tomatoes chopped, 1 large jalapeno chopped, 1 bunch cilantro chopped.

    Recipe #246466

    BIRRIA This recipe is from Guadalajara in the state of Jalisco, Mexico, where the broth is served with everything, even sandwiches on the street. Jalisco prides itself on being the home of this spicy chile-based broth. Heat Scale = Medium Recipe By: Adapted from David Rosengarten's (FoodTV) I have further adapted it having just having returned from Guadalajara and eaten alot of the real thing.

    Recipe #246387

    I watched this being made on Great British Menu this morning. It's kind of a food reality show on BBC. This recipe won the dessert category and was served to The Queen for her 80th birthday celebration. Lots of steps but it looked so good!

    Recipe #245844

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