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    You are in: Home / That Napa Chicken Ranch's Public Recipes
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    164 Recipes

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    This is an adaptation of a flax/quinoa cracker that is all over the internet. Although I really like the original version, I wanted something a little more traditional in texture. I also needed to keep the carbs down as I am a diabetic. This is a great compromise!

    Recipe #494577

    OK- Fancy name for pickled carrots, but this version is fresh and soooo good they won't last long in your fridge at all! We grow our own carrots, garlic, italian seasonings and bay leaves here on the ranch and don't use any chemicals or other nasty stuff, only healthy food! Be sure to make these at least the day before so they have plenty of time to develop flavor.

    Recipe #461163

    This is actually a variation on Racheal Rays Po Boy sandwiches but done our way. Using french bread loaves makes it an easy way to serve a crowd. The Sammi Sauce recipe can be found in our cookbook and adds just the right touch to these very delicious sandwiches!

    Recipe #460492

    This recipe is from a friend in Cancun. If you like guacamole, you will love this easy to spread sauce. If you don't like spicy, leave out the serano pepper! Note: She always saves an avocado pit and places it in the sauce so the sauce does not brown. It will keep for 3-4 days in the refigerator.

    Recipe #460489

    Early spring is when the asparagus start peeking their heads up out of the ground screaming "eat me, eat me". I usually break off the tops and devour them right in the garden- when they are freshly grown they taste wonderful that way (not like the ones in the market that have been around awhile). This savory tart is perfect for friends stopping by for tea, or for taking to a potluck.

    Recipe #451353

    A few years back a friend of ours brought these rolls to a potluck supper we were having at our home. They were so good that my husband was going to leave me to find the source of this wonderful bread. My friend knew that this would make me very sad, so she quickly jotted down the recipe on a nearby napkin. I try to make these often, but they are especially great with corned beef and cabbage. AND, I am still married!

    Recipe #450897

    I am quickly becoming addicted to this easy to throw together soup. The flavor of the asparagus is carefully balanced so it doesn't take over. The potatoes add body and a creamy texture, so no real cream is necessary! We grow everything (but the sour cream) right here on the ranch so it is super economical- but still inexpensive if you need to buy the ingredients!

    Recipe #450823

    A tasty pie crust that is super easy to make and work with and adds some hard to come by natural calcium to the dinner plate. It can be made with all or just part whole wheat flour depending on your tastes. The recipe also works really well if you don't add any cheese, making this the most flexible pie crust I have ever worked with!

    Recipe #449090

    This recipe has evolved from a similar recipe that my mom cut out of the newspaper years ago. Everyone who eats it (Usually on my whole barley bread) claims that they are instantly addicted!

    Recipe #416766

    A lovely pudding that has some texture to it. Perfect after a light meal!

    Recipe #410555

    These are the real thing- they make a wonderful sandwich roll. Try them as a torta (a mexican grilled sandwich). The time for preparation includes the time for the dough to rise.

    Recipe #406768

    I am getting tired I guess so when I recently tried another cooking method for a favorite recipe and it was fast, easy and fun I wanted to branch out so I have been working out some other recipes for the same low work approcah. I prefer to add in extras after the polenta is cooked (like cheese for example). Good luck!

    Recipe #405063

    There are many versions of this soup out there, but this is a very simple soup to make that your guests will rave about. We have been serving this recipe for many years now- it is our most requested soup.

    Recipe #402202

    I worked on this recipe for years- I wanted a good tasting sandwich bread with the nutrition of barley, one that would be very moist and keep well. I must have done it because so many people have told me that this is the best bread that they have ever eaten! And to top that, I won a blue ribbin and best of division award at the fair this year (2010). I admit that it is a little more work with the extra step of cooking the barley, but if you do as I do and do it in 3 steps when you have time- it fits into anyones schedule! Another bonus is that the dough makes killer hamburger buns as well as dinner rolls. My husband loves it when I make individual sized loafs so he can have a whole loaf to himself!!!! (For a video series on how to make this bread, go to you tube, Baking Whole Barley Bread video: http://www.youtube.com/user/Sweetgraces#p/u/0/YLmJFXIA1pQ Thanks!)

    Recipe #399830

    "Souper” easy to make!" I don't remember where the basis for this recipe came from- we have been enjoying our tweaked out version for so many years. Talk about a delightful but subtle flavor combination. The secret ingredient is the cumin seeds- they add that special something!

    Recipe #397529

    This is a California style chili- it has a wonderful authentic flavor but very little heat. It uses our mix recipe by the same name or you can substitute a package of purchased seasoning mix in a pinch (it won't be as good but will work out ok)

    Recipe #395525

    This is a mild but well seasoned mix that will give your chili some wonderful flavor- without the searing heat that a lot of chilis provide. About 1/3 cup of this mix equals one packet of store bought mix in recipes or see our California Chili Con Carne Recipe.

    Recipe #395523

    This mix will help make your bread raise higher and have a better texture. It should also help your bread stay fresher a little longer. It won't change the taste of your bread, but it will make your bread lighter. Try it!

    Recipe #395157

    My husband's great grandparents setteled in Napa after coming to America from Lugano, Switzerland. Lugano is a town on the border between Italy and Switzerland and has a long roman history- hence the italian style of foods. This is a great sauce that is easy to make and will fill your home with wonderful smells and healthy appetites. Makes about 3 quarts of finished sauce.

    Recipe #394404

    I like marshmallow fondant for making fun decorations for my goodies. It tastes great and is inexpensive to make at home. Princess emulsion has a lovely citrus flavor that is delightful. It can be found online (I got mine on Ebay). This recipe is easy and has a lovely flavor- try it!

    Recipe #384130

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