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    You are in: Home / franzcooks's Public Recipes
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    18 Recipes

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    My son loves bacon. He even has a shirt dedicated to it! One of his favorite pasta dishes is, of course the homage to bacon otherwise known as Carbonara. I made a version from a Sicilian Cookbook, Bella Cuccina. My son liked that pretty much until he tasted it at Mama Campisi's on The Hill in St. Louis. I tried to duplicate it, so here's my version.

    Recipe #498987

    Here is a recipe that's kind of Greek meets Florentine.

    Recipe #496657

    A friend of mine’s wife was in the hospital for quite a long time. He sent an update and indicated she had a dream about eating pot roast. I told him, “let me know and I’ll make one.” Well it turned out that she could eat pot roast. I told him that I’d try to remember what I did since I normally just rummage through the house and throw stuff in the pot. Here it is the heretofore secret recipe for pot roast!

    Recipe #452909

    I was talking to a lady where I was working about enhancing recipes. She threw down the gauntlet about a recipe in the Weight Watcher's guide. It had 0 points and, as she put it, 0 taste. The challenge was to make it have TASTE. I read the recipe and agreed that the result of the original recipe would have no taste. The challenge was to add flavor without adding points. See what you think.

    Recipe #361055

    I decided that a meatloaf can be nothing more than one big meatball in a different shape. I tested it out on a guy in Cedar Rapids using dried herbs. It went over pretty well. A couple of weeks later, I decided to plan better and bring fresh herbs. I used 2 lbs of lean ground beef (93%), 1lb of ground pork and 1/2 lb of cheese. I heard one of the guys say, "Awesome meatloaf!" The next thing I knew, it was all gone. Three guys "ate the whole thing." Here's the recipe.

    Recipe #348698

    It occurred to me that vanilla ice cream is kind of like a defatted version of creme brulee. I took out half of the cream and substituted an equal amount of whole milk. I also took out the butter. I made up a batch and tested it out on my son. His eyes lit up like a light bulb. He prefers mine to any store bought ice cream. He's even helped me make it! I'm not sure it's cheaper, but who cares!

    Recipe #319994

    This was a huge hit at a family function. I went from about 1 ½ lbs to a ramekin in less than two hours. My sister in law commented how good it was. I asked her, “Do you know how much this cost?” She shook her head bracing for a high number. I said, “believe it or not, less than five dollars”. Yes, a pound and a half of “pate” for less than five dollars, hence the name.

    Recipe #318220

    I did a search for crab pate recipes. There were only four of them on Recipezaar. I decided to adapt my quick pate recipe with crab. You may need to add more Worcestershire or hot sauce depending on taste.

    Recipe #293829

    I was watching one of my favorite Food TV shows, "Good Eats", one night. Alton Brown was making tapioca pudding. Well, I knew that my wife LOVES tapioca pudding so I decided to whip up a batch. She thought it was GREAT. There were a couple of things that I wanted to change about it. First, while the fat content was about right, the sugar was low. Also there was no vanilla. I fixed that part of it, yet one problem remained. The problem is not in the recipe but the scarcity of one ingredient. That ingredient was pearl tapioca. We have some great grocery stores here, but finding pearl tapioca was difficult. I then took it upon myself to come up with the new version of my recipe.

    Recipe #271723

    When I was younger, my aunt would serve “Chicken and Dumplings”. It was great! In fact, it was my wife’s favorite meal. Well, I went to a buffet at a church having chicken and dumplings. It wasn’t anything like Aunt Marie’s “Chicken and Dumplings”. It turns out that Aunt Marie was making Chicken Paprika and dumplings. Here is my version of the Austrian comfort food, Chicken Paprika.

    Recipe #270778

    I was watching one of the Star Trek Movies and saw a blue liquid they were drinking. They said it was Romulan Ale and was forbidden outside the neutral zone or something like that. I decided to make my own version of Romulan Ale. It is a very sweet drink that can pack a wallop!

    Recipe #169820

    I’m known for making food that is more about taste than health value. I decided to make a version of “Heart Attack on a Platter” just to see how much fat I could cram into one dish. I think this one should do it.

    Recipe #162103

    This is a recipe I came up with for Saturdays. We go to Mass on Saturday so we needed something that could be gotten ready, simmer for a while and then be quick to finish. It’s almost like chicken and dumplings with mashed potatoes serving as the dumplings. The name comes from my son’s favorite car, the McLaren F1. The SHP suffix comes from "Sherry and Herb Powered". I made it this past Sunday and my wife could not believe that the only salt was in the potato water!

    Recipe #159588

    A bunch of us were sitting around in the Gatehouse of the Residence Inn - Cedar Rapids (IA). One of the ladies was joking about turning her husband into a diamond when he died. We were trying to think of something with a REALLY high fat content that was high in calcium for better bone structure. Hence, Diamond Creme Brulee, all of the calcium and twice the fat!

    Recipe #151746

    I was doing some cooking in Cedar Rapids, Iowa. I brought my Parmesano Regiano from St. Louis since I didn't think I could find it there. Near the end of the meal, I found that I had some Mozzarella cheese and Parmesano Regiano left over. I combined the two, nuked 'em, and the rest is history (or future).

    Recipe #146082

    Adaptation from Tyler’s Ultimate Meat Balls. The secret to this recipe is the cheese in the middle. Better, but messy, is to grab some Mascarpone cheese and wrap that around the mozzarella. This can also be made into a meatloaf, but the cheese should be laid out in the middle.

    Recipe #146081

    The women in my wife’s family go nuts over this. It is based on an Emeril recipe, but I made a bunch of changes. I make some variations, but here’s a good one. Depending on the turnout this will feed about 10. I only make it in large quantities because it’s a Holiday dish. The name is derived from the fat content (which is HUGE).

    Recipe #145945

    Much like Veal Oscar and its progenies, this dish represents more of a preparation and presentation style than a specific recipe. The meat or poultry is sautéed, the pan is deglazed with sweet Marsala wine. Shaved carrots and prosciutto are then added and cooked. Experiment with different meats and enjoy. I created this recipe when I tried to duplicate Veal Saltimbocca. When I realized it wasn’t anything like Veal Saltimbocca, I figured that I had created something new that I could call anything that I wanted to. So I named it after my daughter, Soncerae (her name is a story unto itself). There was so much turmoil over the veal usage that I decided to rename the dish as Chicken Soncerae to drum up more interest. Any recipe for Veal Soncerae or Chicken Soncerae comes from the same source, ME!

    Recipe #145943


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