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    227 Recipes

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    1 Reviews |  By CindiJ

    Years ago my little sis was a consultant for Pampered Chef and she made this for a party. I copied this down on a recipe card (very faded now) and long ago gave away the booklet this came from. This is incredibly easy and oh so very good. I like to serve this warm with a vanilla custard sauce or Poor Man's Sauce.

    Recipe #321451

    2 Reviews |  By CindiJ

    This is great way to beat the heat and use up leftovers! My family (both sides) have made this staple for generations. I can still see my Grandma using the crank meat grinder to make hers. Mom always made hers with the grinding attachment on her mixer and I've done the same (have also made it with the food processor). While we used to make this when we had left over roast beef, I have used lesser cuts of roasts to make this spread which is a great inexpensive way to extend the food budget. We like to serve this on fresh soft bread with lettuce and tomato slices. *Note* Deli Roast Beef is NOT recommended for this recipe.

    Recipe #317411

    Posting this in response to a request from my sons and their families. This is one of those recipes that I've never measured prior to this posting. I've always "eye-balled" the ingredients. Feel free to adjust to suit your own tastes.

    Recipe #316178

    3 Reviews |  By CindiJ

    Watched this dish being prepared on Live with Regis and Kelly and thought it sounded good to try. Prep/Cook time does not include marinating time.

    Recipe #313304

    3 Reviews |  By CindiJ

    Recipe courtesy of America's Test Kitchen. I love to watch this show and learn new/different methods of cooking and baking. This just sounds like something we would really like. "If using fillets that are 1/2 inch or thinner, reduce cooking time to 3 minutes per side. If using fillets that are 1 inch or thicker, increase cooking time on second side by 2 minutes, moving the fish to the cooler side of the grill after the second side has browned. If you cannot find red snapper, striped bass, halibut, and catfish can be substituted. Making the slashes in the skin requires a sharp knife. If your knife isn’t sharp enough, try cutting through the skin with a serrated knife. However, cut in one direction (don’t saw) and be careful not to cut into the flesh. If you choose not to eat the skin, be sure to remove it after cooking rather than beforehand. Serve fish with lemon wedges and our Rémoulade or our Pineapple and Cucumber Salsa with Mint." Skin-on fillets will buckle when grilled because the skin will shrink back, pulling the flesh along with it. The fillets will remain flat if the skin is scored first, which prevents it from contracting more quickly than the flesh.

    Recipe #312317

    I came up with this to lighten up a friends recipe. I thought it worked pretty well.

    Recipe #311572

    1 Reviews |  By CindiJ

    There are many versions of French Toast on Zaar as well as everywhere else. My search is over as I have finally found the exact combination of ingredients to achieve what my palate desires...a crispy exterior and custard like interior.

    Recipe #311258

    2 Reviews |  By CindiJ

    Recipe courtesy of Giada De Laurentiis. There are several recipes posted that are similar but not quite this. Posting so I won't forget to try.

    Recipe #310707

    2 Reviews |  By CindiJ

    We are huge fans of the Discovery Channel's "Deadliest Catch" and Capt. Phil Harris is one of our favorites on the show. I found this archived from 1997 courtesy of Seatlle PI & Emeril Lagasse. I have not made this yet, but am posting for future use. Cooking & prep time is estimated.

    Recipe #310701

    I was cleaning out an old recipe box and found this stained card with faded ink. Not sure where I got it from but do remember it being quite the gem (if the stains are any indication, it's also well used). This is like a steamed corn pudding that is made on the stove top. Many Mexican restaurants serve a small scoop of this on every plate. A little time consuming, but well worth the work and the wait!

    Recipe #309531

    1 Reviews |  By CindiJ

    Recipe adapted from Allrecipes. To quote the site: "This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor." My sister sent me this recipe and I thought that it really sounded good. Will be trying this this weekend! *Cook & prep time does NOT include marinating time required.

    Recipe #308025

    1 Reviews |  By CindiJ

    I have been making this version of Teriyaki Chicken for years. It is great both indoors and out. We like this with Wild Rice and either stir fried vegetables or plain old green beans. Prep/Cook times does NOT include brine or marinade times.

    Recipe #305525

    We love chicken parmesan and are always searching for a new or different version of preparing. I watched America's Test Kitchen and thought WOW - have to try this and soon! Note: The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch.

    Recipe #303096

    1 Reviews |  By CindiJ

    I had the best Home Ec teacher in Jr & Sr High School, Mrs. Carol Renfro. This woman really knew how to cook and how to teach others how to cook as well. This was one of our first recipes we had to make once we started cooking. I still have my original recipe card (did I really used to write like that?!) and we have this often. I hope you will enjoy this as much as we do! Prep time does not include times to cook ham or potatoes.

    Recipe #298919

    1 Reviews |  By CindiJ

    Recipe from Tyler Florence Ultimate show. This looked so good I have to try!! Posting as I really dislike searching for recipes on the Food TV site.

    Recipe #298916

    1 Reviews |  By CindiJ

    I've been playing around with this recipe for a while. I have several types of Garlic Bread Toppers that I like to use, but this is a nice change. Works great on any kind of crusty or chewy Italian or French Bread. The most rustic bread you can find is what makes this a great topping!

    Recipe #298861

    1 Reviews |  By CindiJ

    A long day at the hospital and I come home to a package of boneless skinless chicken breasts needing to be used. I decided to make a different version of the old standard. This was given a thumbs up by my family and was told I "could" make this again.

    Recipe #296373

    My mom used to make this all the time when I was little. It is one of those recipes where there really isn't a recipe - she just did it. After a lengthy talk with my little sister this past week, I decided I had better try to remake these and write them down so we don't forget this wonderful little tidbits.

    Recipe #287403

    8 Reviews |  By CindiJ

    Another "recipe" from my past. Many mornings I would have this for breakfast before going to school. Sometimes, you just don't want the traditional cereal or bacon & eggs fare. Great for an after school snack as well!

    Recipe #287259

    3 Reviews |  By CindiJ

    I came up with this recipe when the boys were little and had hollow legs. It was a struggle to feed 3 growing boys on a very low budget and feel like they were getting a great meal. I redicovered this recipe and for all of us, the memories of those days came flooding back. Feel free to adjust seasonings to your own tastes.

    Recipe #287047

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