Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Douglas Poe's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    127 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    The main difference in types of lobsters can be seen by the claws or pinchers. The American or Maine Lobster has large front claws while the Florida Spiny Lobster does not. The clawed lobsters are often called cold water lobsters due to their normal habitat locations. The spiny, rock, or Florida lobster is generally considered a warm water lobster. The Florida Lobsters are most commonly caught for their tail meat, while the Maine lobster is known for it's claw and tail meat. Lobsters stay in their dens during daylight hours to avoid predators, emerging a couple of hours after dark to forage for food. While lobsters will eat almost anything, their favorite diet consists mostly of snails, clams, crabs, and urchins. The lobsters return to the safety of their dens several hours before sunrise.

    Recipe #505935

    You can use Andouille sausage or smoked sausage if you can't find chorizo sausage.

    Recipe #505928

    Swamp cabbage is an old-time Florida cracker favorite vegetable obtained from the heart of the cabbage palm, which is the official state tree of Florida. . The cabbage palm grows wild throughout Florida and is also known as palmetto palm, sabal palm, and swamp cabbage tree. The swamp cabbage is taken from the center of the tree. But once the heart is taken, the tree dies. Although the swamp cabbage grows wild, it is protected from indiscriminate cutting by its designation as Florida's state tree. If you pull up a chair up at a gourmet restaurant, you order hearts of palm. If you pull up a chair up in a Florida Cracker kitchen, you order swamp cabbage. Hearts of palm is served in good restaurants all over the country, but finding Florida swamp cabbage is a little more difficult. Ask most folks who have been around Florida for a lifetime what swamp cabbage tastes like and you get smiles. They open their mouths, in all sincerity to tell you all about how yummy it is. Then they close their mouths and get a curious look on their faces. ''Uhhh . . . you just have to try it,'' they say. ''There's nothing else like it.''

    Recipe #505914

    Can use center cut pork if gator is not available. Alligator is a lean meat that is low in fat and cholesterol and high in protein. It is available in a variety of cuts, including tail meat fillets, ribs, nuggets, and wings. Tail meat, the choicest cut, is a mild-flavored white meat that has a texture similar to veal. Ribs, nuggets, and wings are darker meat with a stronger taste and a texture similar to pork shoulder. Alligator meat is versatile and can be used in just about any recipe as a substitute for chicken, pork, veal, or fish. Alligator meat is usually purchased frozen, but it is also available fresh. Thaw frozen meat in the refrigerator and use promptly. Use a meat mallet to tenderize fillets and flatten the meat to your desired thickness. Florida alligator meat can be ground or finely chopped to make sausage, patties, or taco filling. Alligator’s mild flavor is easily enhanced with seasonings, sauces, and marinades.

    Recipe #505533

    Tender and sweet, pink shrimp make up the majority of Florida’s wild-caught shrimp and are harvested in the Gulf and southern waters of Florida. Pink shrimp found in the southern Florida waters have light pink shells with a pearl-like texture and some have a distinguishing pink dot on the head. Those found along the northern Gulf coast may have lemon-yellow or brownish shells. When cooked, the shells turn a deeper shade of pink. The meat is white with pink skin tones, firm texture and mild flavor. Florida pinks, or gulf shrimp as they are sometimes called, are the largest Gulf species and can reach 11 inches and can live up to 24 months. The peak harvest season is in the spring (March through May) and the fall (October through December) however they are available fresh and frozen year round. Their feeding ground in the clean coral sand off the west coast of Florida gives them their distinctive color and a sweet, creamy flavor that makes them a favorite with chefs and shrimp lovers world wide.

    Recipe #505152

    The tomato, native to the Americas, has made its mark on cuisines around the world. The conquistadors encountered tomatoes, called xitomatl by the Aztecs, when they arrived in the New World. When they carried their discovery back to Spain, the name became tomate. From there, tomatoes made their way to the rest of Europe. Temperate regions along the Mediterranean were particularly conducive to growing this sun-loving fruit. On its travels, the tomato found its way into Spanish gazpachos, French salads, Italian sauces, North African tagines and, eventually, Indian curries and other Asian dishes. Botanically, the tomato is a fruit of the vine. In the kitchen, it is almost always treated as a vegetable. In fact, in 1893, the United States Supreme Court ruled, for the purpose of levying a tariff, that the tomato was a vegetable. Like the sunny Mediterranean region, Florida has the warm temperatures necessary for cultivating tomatoes. This state’s tomato industry is believed to have started in the 1870s. Today, Florida is the nation’s largest producer of fresh tomatoes. With almost every southern county in the state cultivating tomatoes, Florida produces virtually all the fresh-market, field-grown tomatoes in the US from October through June each year, and accounts for about 50 % of all fresh tomatoes produced domestically.

    Recipe #504629

    Floribbean cuisine is America's new and most innovative regional cooking styles. The fresh flavors, combinations, and tastes of Floribbean cuisine are representative of the variety and quality of foods indigenous to Florida. Floribbean cuisine is highly influenced by those of Cuba, Jamaica, Bahamas, Southern, Cajun and Creole. Floribbean cuisine is usually locally grown foods and the fish and seafood of the abundant fresh and salt waters of the area. The roots of Floribbean cuisine trace back to the exploration of the New World by the Spanish.

    Recipe #502709

    Recipe #502541

    Recipe #502537

    Great for a cocktail party. Tip: If you don't have time to make Cajun Crab Spread, buy it at your local supper market.

    Recipe #502340

    Serve squash boats as a side dish with your favorite meal.

    Recipe #501618

    Mom used to make this when I was young. So glad I found the recipe!! You can top this cake with a dusting of powdered sugar.

    Recipe #484135

    You can cook these under the broiler. For variation, try marinating shrimp, (which will take 2-4 minutes to grill or broil in all!) Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides.

    Recipe #484059

    Can be cooked in a skillet or put under broiler. You can also any fish you want...delish!!

    Recipe #484054

    Just love Fried Rice so I tried to create from a restaurant that we go to often. In a pinch you can use canned peas and carrots (drained). You could also try adding some diced ham and green onions.

    Recipe #484047

    To make it a richer thicker soup, chowder like use heavy cream instead of milk.

    Recipe #481842

    Quick and refreshing salad to make to use up all those cucumbers from your summer garden

    Recipe #481808

    Great recipe for a Paella party, get each of your guest to bring an ingredient. Make some sangria and its merrymaking time.

    Recipe #481723

    Tip: Bake for 20 minutes, remove and place strips of aluminum foil, or a pie crust shield around the crust to prevent overbrowning, and continue baking. Top with whipped cream or even better vanilla ice cream.

    Recipe #481432

    Back in the 50’s and 60’s this was a weekly staple for family. If you want to fancy it up, substitute green peppers with 1/4 cup red peppers and 1/4 cup green peppers.

    Recipe #481431

    « Previous 1 2 3 4 5 6 7 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes