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    14 Recipes

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    This recipe, originally from November 1990 Gourmet Magazine is posted by request.

    Recipe #102611

    By request This recipe is from www.MakeIceCream.com Prep time is just an estimate, and is actually the cook time you have to watch it like a hawk. Be careful pouring the cream into the sugar. Don't splash. That hot sugar syrup can give you a nasty burn.

    Recipe #95087

    A vibrantly colored mixed sweet pickle. This recipe sort of evolved over the years. Ihave no idea where I got the original from. It was basicly a 3 bean salad plus green pepper. I just started adding things from other pickle recipes to give it more variety and a good color ballance. It is great with any fried foods or pork. And I always serve it with turkey for those who do not like crabberries. Frozen limas, green beans and wax beans can be substituted. Cook the frozen limas for only 10 to 15 minutes. Don't cook the frozen beans at all. Can't find any yellow wax beans at all? Use all green and replace the green sweet peppers with yellow ones to preserve the color ballance. Do try and keep the kidney beans for their color, but the white beans could be replaced with pintos or black beans, or a mixture . If by any chance you run across a sweet pepper named Gypsy use them in place of the other sweet peppers. Gypsy is a long pepper instead of bell shape so cut them into rings and poke out seeds. only cook them fo 2 minutes as the have thinner walls. Gypsy has green, cream, yellow, orange, and purple fruits all growing on the same plant so it really is colorful.

    Recipe #94743

    This is so easy to make and so good. The recipe comes from the Kentucky Cousins web site. A geneology web site for those living in or having links to Eastern Kentucky Good with just about any purchased or homemade fruit pie filling. I have even made them with mincemeat durring the holidays. Sometimes I top with icecream, sometimes I don't. The only drawback is you can't make these on the spur of the moment since the soak time is essential. I have been known to replace part of the water with a couple of shots or either brandy, bourbon, or rum with good results The actual cook time is 45 minutes but there is a 4 hour rest time.

    Recipe #94508

    A Native American Recipe from Organic Gardening Magazine from the 80's. As it appears here it is a great lacto ovo vegitarian dish. If this is not an issue feel free to add some chopped ham to the soup or to replace the oil with bacon drippings. The Three Sisters are Maize (corn), Beans and Squash. They were often grown together in the same field. The beans used the cornstalks for support and fixed nitrogen in the soil which the corn needed. The large leaves of the squash shaded the roots of the corn and beans and helped to conserve the water in the soil. They were often cooked and eaten together. The corn completes the incomplete protein of the beans and the squash added beta carotines.

    Recipe #94298

    A coffee cake with the haunting flavor of lime. This is a nice change from all the lemon and orange based coffee cakes out there. Pecans or macadamias work just as well as the walnuts in the cinnamon layers. Note that the recipe calls for 3/8 cup finely chopped nuts, NOT 3/8 cup nuts finely chopped. Big difference. And yes the bake time for loaf tins is the same a Bunt pan.

    Recipe #94184

    This recipe came from a fund raiser cookbook for an elementary school in New Orleans. They have the texture and taste of a very light cake donut. Excellent with coffee in the morning, with or without a dusting of sugar. To save on prep time when you serve these for breakfast, mix everything together except the self rising flour the night before , and refrigerate overnight. Stir in the flour in the morning and proceed. Cooking time is included in the prep time because it is not passive. With my deep fryer cooking time is about 10 minutes. 4 batches of 6 fritters.

    Recipe #94080

    Source: "The Webb/Hughes Journal" This is NOT a white tablecloth "Company" dish! This is a protect the table with newspaper or throwaway paper tablecloth, roll up you sleeves and dive in with people that you are comfortable with while eating with your fingers kind of thing. Forget napkins paper or otherwise. Have a couple of rolls of paper towels handy. These shrimp are cooked in a sauce while still in the shell. Ain't no way to be neat while peeling and eating them.

    Recipe #93999

    By request Recipe Source: WHAT TO COOK WHEN YOU THINK THERE'S NOTHING IN THE HOUSE TO EAT by Arthur Schwartz Comments: The law on cole slaw is cabbage and vinegar. All the rest is interpretation. Adjust the recipe to taste: Add more mayonnaise, substitute sour cream or yogurt for some (but not all) of the mayonnaise, or add a supplement of one or the other. Add diced green and/or red pepper if you have one, celery or caraway seeds if you like that kind of thing, or shredded celery for an extra fresh taste.

    Recipe #93884

    This one is one of mine. Since aged tummies have trouble with the crushed peppers I now leave them out and have a bottle of hot sauce handy for those with cast iron stomachs. I usually use Kraft's Hickory flavored BBQ sauce. Use your favorite, or homemade.

    Recipe #93758

    An excellent coleslaw that keeps for weeks Marie was a lovely lady who was originally from Rocky Mount NC. She was kind enough to shsre this recipe with my mom many years ago.Then, the 50's, it had been handed down in her family for at least 5 generations.It was never a secret recipe, but one they thought enough of to pass on to successive generations. I have made small batches of this replacing most of the sugar with sugar substitute, but I would not trust the vinegar alone to keep it for more than a couple of days. Prep time is with food processor.

    Recipe #93626

    This is a vastly cut down version of the recipe my Grandmother and Great Grandmother used. The oil of lemon is my addition. it replaces very finely grated lemon zest. I sometimes omit the casings and use this as a very mild breafast sausage.

    Recipe #93522

    "A delicious blending of dark sweet cherries and deep chocolate fudge" I am a fan of a mystery series featuring a caterer as the main character. They have mentioned a cherry chocolate fudge in all the books that I have read so far in the series, but the recipe so far has not been given. I kept wanting a piece of that fudge. So I decided to wing it , and this is the final result. My husband is not big on chocolate of any kind, and I can't have much of it since I am diabetic. I save out about nine pieces that I ration out over a couple of weeks for me, then I put the word out to friends and relatives to "Save me from myself". They don't waste any time getting here to remove the temptation.

    Recipe #93438

    Very Rich, Very Pricy, Very Good I have no idea where this originaly came from. I found it in my Dad's recipe collection. Hand written, but not in his hand.

    Recipe #93399


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