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    1,984 Recipes

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    Recipe by Soban Singh Bedla and Peggy Markel. From Simply Indian: Recipes from Royal Rajasthan, F&W Magazine Published February 2009. Peggy Markel saw okra (which in India is known as ladyfingers) at markets all over Rajasthan. To add complexity to a simple stewed okra-and-tomato dish, Soban Singh Bedla showed Markel how to cook whole cumin seeds, turmeric and chile powder in oil before adding the vegetables, which brings out the spices’ depth of flavor.;)

    Recipe #429469

    Given how delicious crab fluffs are, it's a surprise that they remain virtually unknown outside of Maryland (unlike the über-popular crab cake). Truly addictive crab fluffs are about two things -- sweet crab meat and crispy batter! Serve these little morsels at your next party with lemon wedges, tartar sauce or white horseradfsh and ketchup, and these fluffs will be gone so fast you'll wish you had made more of them!.;) CuisineAtHome, Issue 74, April 2009.

    Recipe #429468

    Canadian Living Magazine Test Kitchen is where this "yummy" recipe was found in April, 2004. ;) We served it here with the potato cheese perogies cut in thirds and did our residents love it! They enjoy cooked cabbage and it was made to their liking.So, we steamed the frozen perogies over a bed of cabbage & that way there was possibility of not over cooking! :) By ommiting the bacon, it can become vegetarian.

    Recipe #422252

    myrecipes.com - Cooking Light Magazine, December 2009.- these were a bit time consuming but they were oh so good! ;) Very worth it, if you like challenges! We really enjoyed it! Cooling time = 55 minutes and 10 minutes freezing time.:(

    Recipe #422251

    1 Reviews |  By Manami

    Source: Kitty Morse's North Africa: The Vegetarian Table, serve as a side dish with a sweet or savory tagine or as a light main course with a fresh green salad. It is a thick, spicy frittata oozing sweetly stewed onions, peppers and eggplant, chunky cubes of gruyère cheese and a wonderfully aromatic spice blend of cinnamon, pepper and rose petals.Tunisians apparently love to stick slices of it inside crusty bread spread with a little harissa and eat it as a sandwich.

    Recipe #422250

    1 Reviews |  By Manami

    Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine Cooking Light Magazine, May 2010 edition.;)

    Recipe #421336

    1 Reviews |  By Manami

    Last night I had a craving for cauliflower -- I checked through all my recipes and the only one that sounded satisfying was this one. We made a few changes to it and it turned out like I thought it would! Sheer comfort food!!! ;) I am sorry if I have confused you with my ingredient mature cheddar cheese - I have been told to add the word vintage to it so it would be better understood. (In my mind - one is sharp & the other sharper.) ;)

    Recipe #421192

    Recipe submitted by Brett Youmans from Reading, Pa. for Bake-Off® Contest 44, 2010. Use refrigerated pizza crust in an Italian flatbread appetizer overflowing with wonderful Asian flavors and you have wonderful and an interesting depth of flavors. :) The second time we served these piadinis - we made a dipping sauce out of apricot preserves, low-sodium tamari & crushed red pepper flakes - we had to slice them for the resdent's so we made it an experience with the dipping sauce. We only do this in the cooking club where our alert citizens go & see what surpirse we have for them. ;)

    Recipe #421191

    2 Reviews |  By Manami

    This iconic South American stew, called locro, is the perfect hearty winter meal when served with hot crusty bread. Roasted squash seeds add crunch.Locro (from the Quechua ruqru) is a hearty thick stew popular along the Andes mountain range. The dish is a common plate for the Peruvian cuisine, which at one point held the center of the Inca empire. It is also one of the most typical Argentine dishes prepared by the different native Indian tribes at a time of the Spanish conquest. Its origin dates to before the Spanish colonial times. Locro at the table, with quiquirimichi and bread.The defining ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter and is therefore has a greater caloric value. In Argentina it spread from the Cuyo region to the rest of the country. It is considered a national dish and is often served on May 25, the anniversary of the May Revolution. Recipe CuisineAtHome Magazine, Issue 79, February 2010 edition. Locro being served at Simoca market, ArgentinaIn some parts, such as in the Santiago del Estero Province of Argentina, a red hot sauce made from red peppers and paprika known as quiquirimichi is served on the side.

    Recipe #421190

    2 Reviews |  By Manami

    Absolutely wonderful! We served it on toasted seedless rye and it was great for the arugula and for the cheese to start to melt and then with the egg on it, really great! Scrumptious! Cooking Light Magazine, May 2010 publication.;)

    Recipe #421189

    "Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sauteed with slivers of garlic and tossed with the nuts for a great crunch." Food & Wine Magazine. From: Brazilian Party with Daniel Boulud and Artist Vik Muniz, Published April 2010, fast, healthy, vegetarian and tastes wonderful!!!:) However, we added some more heat - crushed red pepper flakes and it was great!;)

    Recipe #416912

    These sandwiches pack a nice punch - they were delicious!! Recipe by: Emily Schuermann from Norman, OK for Bake-Off® Contest 44, 2010. They are fresh baked rolls, chicken salad & a zesty apricot vinaigrette with a jalapeño kick - WOW! :)

    Recipe #415608

    This is real comfort food and a bit healthy!! A Wolfgang Puck recipe and it is a complete meal or side dish to fee more people. This is about three or four different recipes if done "The Chef Way" or my version. Wine Pairing: Look for the freshness of a Sauvignon Blanc from Sancere or New Zealand to accompany this pasta. Goldwater’s Dog Point or Villa Maria are both excellent and affordable wines that are perfect accompaniments. :)

    Recipe #415607

    What a lovely way to begin your Passover meal! With this delicious fish paté recipe from Joan Nathan's "Jewish Cooking in America" and from the marthastewart.com web site.Once the paté is made and sliced, place in the refrigerator overnight - ready to serve. Can be made up-to 5 days ahead.:)

    Recipe #415606

    From EatingWell: July/August 2009 Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. We love the flavor of Thai yellow curry paste in this dish, but any type of curry paste can be used—be sure to taste as you go because curry blends vary in flavor and heat. If you don't have curry paste, curry powder works well here. Serve with fragrant brown rice, such as basmati or jasmine.;) Posting as a request .http://www.eatingwell.com/recipes/salmon_eggplant_curry.html

    Recipe #414674

    "This is a simple, classic Florentine chicken-liver pâté, which can be prepared in a coarse or smooth style. To make the rustic recipe here more elegant, Marco Canora suggests processing the cooked livers until very smooth, spreading the pâté in ramekins and topping it with a layer of chicken fat." Recipe by Marco Canora - From: A Tuscan Cooking Vacation with Marco Canora, F&W Magazine, September 2009 edition. One of my most favorite foods ever!!!;) Served these for the corporate nurses and doctors that were here for the last two weeks or so - we are expecting the state, anyday now. They were all delighted and asked for the recipe.:)

    Recipe #414486

    This dish reflects the country's native Spanish and Japanese food traditions.It is a cross-cultural collaboration of a Brazilian rice recipe and a Peruvian chicken classic, but the fusion doesn't end there. The marinade for the chicken is a prime example - it combines Asian soy sauce and lime juice as its base, then is seasoned with New World chili powder and old world cumin and oregano.;) CusineAtHome Magazine, Issue 79, February 2010 edition.

    Recipe #413702

    Bon Appetit Magazine, January 2008 publication - a Michael Psilakis recipe. Tarama (or taramasalata) is a Greek spread traditionally made with carp roe, breadcrumbs, lemon juice, milk, olive oil and seasonings. Here, smoked salmon adds an extra dose of flavor.

    Recipe #413701

    Recipe by Su-Mei Yu. "Garlicky, spicy and bright with lime, this noodle dish is both warming and energizing, according to Thai tradition. Just don't skimp on the lime wedges or cilantro: "The sour juice protects the respiratory system in the early spring," Su-Mei Yu says, "and cilantro helps when you're congested." From Healthy Thai Recipes Published March 2010. Food & Wine Magazine :) Wine Pairing: Tangy dishes like these lime-inflected noodles pair better with tangy wines; softer wines tend to lose their flavor. Try a dry Australian Riesling—they're crisp, vivid and great with Asian cuisines. Two good choices are the citrusy 2008 Fireblock Watervale and the more peachy 2009 St. Hallett Barossa.

    Recipe #413700

    This is one of the recipes from Bake-Off® Contest 44, 2010 - Katie Long, Summerfield, NC. Recipe calls for turning crunchy sesame croutons to toss with an easy and flavorful chicken salad. Tweaked it - it needed a little kick - we added red pepper flakes.:)

    Recipe #412746

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