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    69 Recipes

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    The stroganoff recipe is easy and very tasty whether you use beef or meatballs. The original recipe called for top sirloin cut into cubes and sauteed until browned. I have changed this dish to make with meatballs. Since my stepkids readily eat meatballs. The sauce is simple with a wonderful flavor. I usually serve this over buttered parsley egg noodles.

    Recipe #134748

    This recipe was a family recipe given to me by my mother. It was usually served at every Easter dinner. It is such a wonderful compliment to a baked Ham or some types of Pork Roast. Many guests have left my home with copies of this recipe. It is a great do ahead and refrigerate until ready to bake. Then bring to room temp before baking. This will please your family and friends. And you will always receive wonderful comments.

    Recipe #134549

    This recipe came from Gourmet Magazine back in 1994. I have made this many times for get togethers, especially when there are kids. They seem to like it alot. Even adults give good comments about the sandwiches. This recipe can easily be doubled to serve more and held on low heat in a crock pot for several hours. I find the flavor is superior to the usual envelope mix most use.

    Recipe #134541

    I cannot remember for sure where this recipe came from, however it may have been a Southern Living Magazine. It is fast easy and always pleases the family. A nice do ahead meal that I have used for buffets or just having friends over for a quick get together.

    Recipe #134538

    This is a wonderful recipe I make in summer with lovely ripe fruit. The mix of salty and sweet is fantastic. The recipe is Jamie Olivers and never fails to please. At times I have made this recipe with nectarines and fresh sweet figs. All are wonderful with this salad mix.

    Recipe #133893

    This recipe came from a show I was watching with Jamie Oliver. I have served it several times to seafood lovers and it is a hit. Paired with a nice white wine and salad it is a wonderful dinner.

    Recipe #133888

    This recipe was given to me by my friend Gail. I believe she said she obtained it from Food and Wine Magazine. It is a lovely pasta dish that is both elegant and yummy. It may be served as a main dish or as a side dish to grilled meat or chicken.

    Recipe #133880

    This recipe is out of a 1994 Bon Appetit magazine. It was given to them by a famous chef in Florida. It is still one of my favorite recipes for crab cakes and the avocado butter is a nice change from the normal condiments one gets with crab cakes.

    Recipe #133691

    This recipe was given to me by a friend when I lived in Nevada. It is a nice dish that can be made in advance, refridgerated, then baked later. It seems to go over well with vegetarians.

    Recipe #133689

    A good friend and fellow coworkers gave me this recipe for homemade Cranberry Sauce. Since making it the first time, I have made it every Thanksgiving since. It has always gotten raves. It is to change as well. You can sub Apricot, Cherry,or Raspberry preserves for the Orange marmalade. I also sometimes omit the walnuts as my stepdaughter is allergic. Any leftovers after the holiday I use in my Thanksgiving Salmon recipe. That recipe I have also posted.

    Recipe #133688

    From Byerlys This recipe is wonderful and fairly quick to make for a nice meal midweek. You can change the sauce around to suit your taste as well.

    Recipe #133592

    This is an oldie but goodie. I cut this recipe out of Gourmet Magazine at least 10years ago. I have changed some of the amounts of ingredients to suit my family's taste. I have since served it many times for large parties or buffets. It is great to make the night before, and reheat in a crock pot. Then keep this in the crockpot heated throughout the party. It gets raves and I cannot even count how many times I given out the recipe. You can adjust the red pepper flakes and honey to suit your taste. And the recipe can easily be doubled.

    Recipe #133589

    This dish is an easy and great way to serve boneless chicken breast that will please the family. Kids really love this. A quick and easy dish for a midweek meal.

    Recipe #133585

    The recipe is similar to one I received while taking a cooking class when I lived in Nevada. It is a nice flavorful dish easy to make for a midweek dinner.

    Recipe #133582

    This is a recipe given to me by a basque friend when I lived in Lake Tahoe. It is a nice stew full of flavor, and great for winter. I love to serve this dish in bowls, with a bit of rice at the bottom. Then the topping of feta just completes this lovely dish.

    Recipe #133580

    This recipe came from an old friend of the family. It is great to serve at a brunch or a buffet. An easy do ahead, that can be made the night before, topped then baked.

    Recipe #133576

    I believe this recipe came from a Bon Appetit magazine. It is a nice way to make salmon with wild mushrooms. I like to serve this dish with wild rice and a green veggie.

    Recipe #133574

    The original recipe I obtained from a gourmet grocery store called Byerlys. I have since tweeked it to my family's liking. It is a nice way to make any mild white fish. Quick, easy and tasty midweek meal.

    Recipe #133570

    This recipe came from a Gourmet Magazine years ago. I have continued to make it thru the years. It always seems to satisfy my family. I sometimes serve this over rice and sometimes with a side of mashed potatoes. Nice hearty meal. I find it easy to double the recipe and freeze half for an easy dinner another time.

    Recipe #133567

    This is a recipe I copied from Food and Wine magazine. It is easy and has a great flavor to it. I have substituted thyme for dill. If you have flavored feta available, that is really nice twist to add with this dish. Just delete the thyme. I have done both the original recipe and the flavored fetas with success. It is a lovely way to make a dish when you have a bumper crop of zucchini and tomatoes coming out of your garden.

    Recipe #133396

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