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    36 Recipes

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    I can't remember where I found this..I think online somewhere..It's a tender, flakey treat...I'm saving it here so I can make them this year. They look a ltttle different, not a typical round or bar cookie, a long slender twist cookie.

    Recipe #266042

    Another recipe from the Southern Living cookbook, they are a little different from the other I saw on here. They sounded so good to me I wanted to save them here. The long prep time includes the 3 different risings they need to have, so plan ahead.

    Recipe #264428

    Sounds yummy to me. I think we will have this the night before Thanksgiving this year, throw some shrimp in maybe and a salad on the side..some good French bread with dipping sauce..hmm it might not make it that ling..maybe this weekend. I guess you could lighten it up a little, but WHY? The recipe also states that it will serve 2 as a main or 4 as a side; I can't figure out how to mark that in the serving spaces, so will list as 2 servings.

    Recipe #264397

    This came out of an old 1986, Southern Living cookbook. Edited because I made these this morning..they are really good, DH snagged a few, but it made about 40. I also added a tsp of vanilla. The pie crust mix makes them very rich and do let them cool on the pan a few minutes when warm they are pretty fragile. DH gave them a 5 star and said I could throw away my old recipe... well that won't happen, but these are quick and something the kids would be able to do with ease. I hope you enjoy them also

    Recipe #264396

    I found this recipe this morning online and want to try it soon, I love the coconut shrimp, but never get it becsue of the calories and fat, but this recipe makes it something we can have often..On top of a flavor-boosting marinade, the secret to this recipe is a classic breading technique that uses flour, eggs and Japanese bread crumbs blended with shredded coconut. The shrimp are then baked instead of deep-fried, but still get that nice crunch. Time does not include the 1 hr marinate time.

    Recipe #222980

    WOW!! I found this on the net somewhere, and had saved it,forgot about it, and just found it again, so I wanted to post it here for safe keeping..the "warning" was included. Although there is no ground beef (and that is a "Burger" to me) this was the original name of the sandwich, it's more of a glorified grilled ham and cheese.. WARNING: Do NOT substitute MIRACLE WHIP, REDUCED CALORIE MARGARINE, etc. in this recipe. It is immoral and illegal to attempt to eat LustBurgers without clogging one's arteries. If the idea of a fried sandwich full of ham and cheese and glued together by mayonnaise made from fat and more fat grosses you out, then LustBurgers are not for you!

    Recipe #204478

    I found this online and thought it sounded like a fun thing to do with the kids. I haven't made it, 'cause there is no snow in NW Louisiana! If you're lucky enough to have some fresh snow in your yard..it might just be the thing to keep the kids busy.

    Recipe #203083

    These are from a Martha Stewart magazine. I tried them this year for our Thanksgiving cookie plate and they were wonderful. Everyone except my DH loved them..he said, "Ugh, Rosemary is great in chicken, but it does not belong in cookies...chocolate, chocolate belongs in cookies"..bah, what does he know? They a lovely cookie, for a sophisticated palate, <BEG>, the rosemary is a slight after taste, not overpowering at all. I'm making them again for Christmas .

    Recipe #198873

    My Pastors wife fixed this for a Mission Banquet, I couldn't stop eating it, it was a good thing everyone at the table ate it too, 'cause it is strong. It sounds like a strange mix of ingredients, but trust me it works. It will keep vampires and anything else away. The Yield is approximate

    Recipe #189941

    A very pretty, light, moist tea cake. IF you use the tube or bundt pan, you can use the center as a flower vase by picking fall flowers, wrapping them in a wet towel and place in the center of the cake. I think this recipe originally came from an old Inn cookbook.

    Recipe #185471

    My Mom,(called Nana by her Grands), made these for us for years. They truly do melt in your mouth . If you are a Blue CHeese fan, these are for you. A fix and forget main dish. I always serve either rice or noodles with it so I don't miss any of the yummy gravy. Also, she used very thick bone in chops, I mostly use the boneless ones, but they really should be thick ones, no matter which type you choose.

    Recipe #168227

    Knowing I'd lost all my cookbooks in Katrina last year, my cousin has given me a fun one for my Birthday. The Twinkie Cookbook !!! This is one that was created to celebrate the 75th anniversary of the humble Twinkie..with 3 simple ingredients this will be ready to drink in seconds.

    Recipe #167863

    This was so good. This is pretty enough to serve for a special occasion, or just to treat your family. I am putting it here, not only to share, (I'm nice like that), but so I won't loose it. I tweaked a recipe that was included in the Puff Pastry box. It presents beautifully, and tastes better than it looks. On top of that, it's easy and easy to double or make for two... enjoy/ my notes are at the bottom the prep time does not include the thawing time for the pastry sheets, I let mine thaw while I was doing the slicing,pre-cooking chicken etc...

    Recipe #166133

    This is just something I have made forever. It's a last minute throw it together thing that always tastes great. Some hot bread, a bottle of good wine, a couple of friends and you've got the makings for a memorable evening.

    Recipe #165941

    In New Orleans, at Jazz Fest every year, one vendor sells this stuff..there's always a long line to get it, and my Fest isn't complete until I have it. While their filling is baked into the loaf, this is a wonderful substitute . I'm posting it to share with everyone, but mostly to have it in my cookbook here. The servings depend on how large you cut the pieces and how hungry you are. Warning, this is highly addictive.

    Recipe #153245

    Flavorful and spicy, it's one of our favorite ways to fix chicken these days. It's especially handy when you mix it up the night before,and marinade overnight. I found this on the web somewhere, and have thanked the person who posted it each time we have it. I usually serve it with Black beans,yellow rice and a fruit salad with mango, strawberries and kiwi.

    Recipe #133775

    Certainly not "Gourmet" fare, but a really Q&E great "down-home" comfort dessert. Plus it's fun to play "guess the mystery ingredient". I have used either a confectioners sugar or a cream cheee frosting..both are good. Servings depend on how large you cut the bars

    Recipe #110353

    This budget friendly, great tasting favorite is a snap to prepare and easily tweaked to your own personal tastes by the addition of other fresh ingredients, add sliced mushrooms, peppers etc. Try using baby spinach leaves, thin sliced red onions, mushrooms and Feta cheese instead of the mozzzarella.. the possibilites are as endless as your imagination.. the servings depend on if it's used as a snack or a meal

    Recipe #108622

    A not too sweet cookie, nice to have on hand or to add to a tray of different cookies. This came from a friends Jewish Grandmother who used to fix them for us occasionally.

    Recipe #105522

    OMG I have died and gone to heaven.. this is so good. A friend makes these and brings them as hostess gifts.. I finally talked her out of the recipe. Yes, I asked her if I could share it here. This is a keeper in our family. Time does not include the overnight chilling

    Recipe #104833

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