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    29 Recipes

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    This is a recipe from one of my two new cookbooks, both by Jerry Traunfeld; The HerbFarm Cookbook by Jerry Traunfeld. It's the first recipe I've tried from it and it was delicious! What a difference fresh grown herbs make, really kicks a dish up a notch! I did add one jalepeno to the marinade in the food processor, hangs head in shame, seed and all, but you guys know we like it hot! I used halibut fillets, as that was what I had on hand. Preparation time does NOT include the time it takes to marinate, and is a rough estimate based on how long it took me, making it the first time, to prepare the dish.

    Recipe #165646

    This is my own creation, I LOVE chickpeas, but I like them spicy hot. So, before you make this recipe, remember we all have different tastes! This is a VERY adaptable recipe, you can add what you want, adjust the heat level, decrease the salad dressing, you name it, this is a very flexible recipe! I serve this over hot toasted pita bread, or just as a side dish. I've replaced the asparagus with sliced zucchini, little broccoli florets, whatever is in the fridge... Note that preparation time does not include the 1 hour resting time in the fridge.

    Recipe #159264

    We make this at least once a month. I think it is originally from long, long ago Bon Apetit magazine, I clipped out the recipe and have it pasted in a cooking scrap-book. Prep time does NOT include peeling and deveining the shrimp as many stores now sell shrimp all cleaned up for you and ready to prepare! Prep time DOES include time for marinating. Keep in mind, many Creole and Cajun Seasonings can be salty, so you may want to adjust for that in regards to the recipe in general or the use of soy sauce!

    Recipe #157209

    My Dh likes this recipe very much, I'm still on the fence about it, but thought I'd post it to see what others think or suggest. It's from The Book Of Mexican Foods by Christine Barrett. Prep times are approximate.

    Recipe #157199

    From The Asian Grill by David Barich and Thomas Ingalls.

    Recipe #157193

    This is a family favorite. We serve it with our holiday prime rib. These puddin's are a cross between a popover and a puffy pancake. Prep time is estimated. Active cook time includes pre-heating pan and then warming the drippings. The recipe is courtesy of Epicurious Food.

    Recipe #145354

    This recipe comes from an 83 y/o neighbor of mine whom has been like a grandmother to me. As ever, it's a hand written recipe, with little instruction, however, you bakers can figure it out! I don't know where she got it from, but I'm here to tell ya, they're pretty darn good, and not very difficult to make. They remind me of Italian Wedding cookies. We make them mainly for the Christmas holiday's. Depending on how big you make your crescents, I'm just estimating on the amount yielded - you really can play with the size and shape. I usually make my crescents about as big as a "C" or "D" battery, omg, hope that helps! There was no measurement given for the powdered sugar, oy vey, but I usually use about 2 cups, and have some left over.

    Recipe #145353

    My mother has been giving me all her old written recipes, she is off all treatments, and I guess she is handing me down her legacy. She used to be an awesome baker and sure hope she wrote this recipe down correctly, cause it was one of my favorites! I hope someone will try it and let me know how it comes out, or how it can be improved upon...or if the steps are even correct (!), I am SO not a baker! Some of the instructions do not make a whole lotta sense to me, because I do not bake, but maybe some of you can come up with something and make this work!

    Recipe #134286

    Another recipe from my mother. It's quite rich and tasty. The prep times are a guess, I've never made the cake myself, just enjoyed it. My mother has given me all of her recipe cards, she can no longer bake, I hope that I have not missed something in the translation, if so, please feel free to email me! I am so not a baker, so if something doesn't look right, I probably won't pick up on it!

    Recipe #134285

    Another childhood favorite from my Aunt Helen. I'm not sure how many pecan balls this recipe actually makes, I'm working off an old and yellowing piece of paper, it should make a fair amount though.

    Recipe #134284

    This is a concotion made up by my husband. It's quite tasty and worth the effort. I'm sure the marinade would be good with any type of tuna, we just happened to have yellow fin on hand. Preparation time does not include marinating, and is only an estimate...how fast can one dice?! Broil time is APPROXIMATE, depending on thickness of tuna - you may need to scale it back to 3-4 minutes per side, use your judgement! BTW, the relish does make a lot, I usually make it as stated, just to have some extra to use the next day on something else, you may want to halve it though, depending on your needs!

    Recipe #117342

    As ever, we adore our food with a bite. This is a recipe I played around with for awhile until I got it just as I like it. Feel free to play around with the spices, adding, or ommiting according to your preferences. I am estimating on the prep and cook time as it depends on your stove top, how thin you slice the onions and/or if you are slicing by hand, etc. Prep time also includes the frequent stirring required. It's also hard to give an exact serving amount, but I feed six people and there is usually enough left over for lunch for two, if not three, the next day. I do not care for sugar in my onion soup and have never had a problem getting the onions to carmelize without it.

    Recipe #104807

    This is a recipe I got from an old friend, it's origins are unknown to me. Very simple to prepare and very good to eat. Cook time does not include cooking the linguine.

    Recipe #104522

    This recipe comes from a cookbook called "Houston's Cooking" by Ann Criswell. Empress Of China was a restaurant here in Houston that has long closed down, however, the owner, Scot Chen, was kind enough to give me this cookbook as a gift. His restaurant is featured in the book and this was one of my favorite dishes he prepared for me.

    Recipe #104364

    Not sure where I found this baby bok choy recipe, it's either from Gourmet or Bon Appetit. It's quick, delicious, and compliments any Asian stir-fry.

    Recipe #104240

    Miso soup is the ultimate comfort food for us. Don't let this recipe scare you away! It is much simpler to prepare that it appears. We usually serve this with a green salad with peanut/ginger sauce. Sometimes we even have this for breakfast on a cold day (not many of those in Houston)! The ingredients can be found in any Asian market or on-line Asian grocery stores.

    Recipe #104030

    Another Bon Appetit recipe, very elegant and easy to prepare.

    Recipe #103876

    This recipe is from Bon Appetit, and it's an old standby at our house when we've been rushing around and don't have much time to prepare a meal. I usually jazz this up by adding some crushed red pepper. The recipe serves 4, but I have doubled it with no problem. It's great for a vegetarian meal and/or for those who need to use up their bumper crop of tomatoes. Note: Cook time does not include cooking the ravioli.

    Recipe #103716

    This is my own variation of my mom's sauce. It's simple to prepare and should be simmered all day for the best flavor. You can add ground beef, ground sausage, or brown up some Italian sausage links and simmer in sauce if you like. This freezes well and will easily feed 8 - 10 people, with leftovers. I'm not 100% sure of the exact size of the large cans of tomatoes this calls for as I don't have one on hand, however, I will estimate and say 28 oz. Just use the big cans that are usually on the bottom shelf of the canned tomato aisle. Hope you enjoy, vary spices according to your taste preferences. You may prefer your sauce less spicy, so sub the Rotel for petite diced tomatoes and omit the crushed red pepper flakes.

    Recipe #103494

    This is such a simple marinade, so easy to prepare and best of all - it's done in a big zip-lock bag, so there's no mess to clean up. It's great for grilling or for roasting. I use it on any cut of lamb. I'm splurging on two 1-pound pre-frenched racks of lamb from "New Zealand Fresh Lamb" for our anniversary. It makes enough for about 2 - 2 1/2 pounds of lamb. You can always vary the few spices in it to suit your taste.

    Recipe #103317

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