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    39 Recipes

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    Deep fried mashed potato balls filled with meat and vegetables...how does that not sound delicious? I obtained this recipe from a friend's Japanese friend. While I love these korokkes, they are best served with Tonkatsu sauce (which can be found at most grocery stores in the Asian aisle...Kikkoman is the brand I use). I suggest preparing all the 'croquettes' and piling on a plate before you begin frying, as the process is very quick. I have only used Panko bread crumbs, and cannot verify the results using regular bread crumbs. Cook time includes boiling potatoes, sauteing meat and vegetables and frying croquettes.

    Recipe #451400

    2 Reviews |  By Leilani

    This is my mother's recipe that she has been making for as long as I can remember. She always makes this to serve with steamed artichokes. Though I have eaten this sauce plenty of times, I only just recently made it for myself. I couldn't believe how easy it was to make. I don't have a double boiler pan set, so I boiled a small pot of water and put a glass bowl on top so it sat about 1-2 inches from the water. It worked perfectly.

    Recipe #429334

    This is a recipe I obtained from my mom. She has made it for years to rave reviews. Though I have eaten it many times when she has served it, I just made it for the first time the other day. I can see why she has relied on it, as it is so quick to prepare but tastes delightful! I am sorry that I do not know what cookbook it derives from, but the title of this recipe is indeed, "The Grandchildren's Favorite Recipe." I can attest to that as when I made this for a family meal my nephews ages 5 and 22 months inhaled it.

    Recipe #418475

    I received this wonderful recipe from my sister. I love that the only preparation needed is to chop up some garlic and herbs. I really like flavor of this soup's base as it is seasoned with garlic, herbs, tomatoes and chicken. This is a great meal to make when time is short. Lastly, I do not care for red peppers. In most recipes, I won't include them. Thankfully I tried this with the red peppers included, and I can't imagine this soup without them.

    Recipe #394682

    I use this marinade for my flank steak recipe. This past weekend, while vacationing at the beach with my family, my sister used it for salmon. We tripled the recipe, and saved about a third to drizzle over the cooked fish. It was the best tasting meal ever!

    Recipe #320159

    4 Reviews |  By Leilani

    This recipe is an adaptation of a recipe I saw on Throw Down, with Bobby Flay. This recipe is from Bobby Flay's challenger. I found the recipe on the food network website. The original recipe called for two eggplants, but I found that was too much. It also used 28 oz of Marinara sauce, but making it in a 9x13" dish, that was too little. The chef's recipe also said to use sliced, dry mozzarella, but I preferred grated. The original recipe didn't specify a pan size, so I made it in a 9x13" dish. You could, however, scale down the recipe and cook it in an 8x8 or 9x9" dish.

    Recipe #311731

    1 Reviews |  By Leilani

    I obtained this recipe from my good friend April. She found it years ago in one of her mother's Ebony magazines from the seventies. It is so easy to prepare, uses simple ingredients, and tastes awesome! Serve with a scoop of vanilla ice cream if desired.

    Recipe #309795

    2 Reviews |  By Leilani

    My mother has been making this for years. She found the recipe in one of her church cookbooks from Hawaii. I really like this recipe because not only does it taste great, but using only three ingredients it is easy and can be ready quickly. We always double the recipe to use a pint of sour cream and the whole packet of the Lipton mix.

    Recipe #285124

    1 Reviews |  By Leilani

    My sister made this for our family for Christmas Eve dinner. This cauliflower tastes delicious! She obtained this recipe from The Barefoot Contessa.

    Recipe #275203

    3 Reviews |  By Leilani

    I just came across the recipe in my files. This is from my grandmother. She used to make these for my sisters and I when we visited her. I had to improvise the name, because on my card it's called My Grandchildren's Secret Recipe. I remember making these with her one visit. She was an amazing cook and had a way of making you feel as though 'you' were the secret ingredient in all the amazing recipes she made.

    Recipe #274371

    This is another one of my mother's appetizers. This is so delicious, but also wonderfully quick and easy to prepare. There is no chopping needed, just opening cans, and such. I always use the pre-grated cheese to make this even more simple. You can also make this up to 1-2 days in advance. *Note: the bread used in this recipe is not a thick cut style French bread, but rather the thin sliced (thinner than a regular slice of bread). Francisco makes a good bread for this.

    Recipe #265391

    One of my sister's friends brought this over for a dinner party. I couldn't get enough of these delicious appetizers. I made sure I obtained the recipe before she left.

    Recipe #260538

    I found this recipe in a Taste of Home magazine several years ago. I love the taste of this creamy and rich soup. I also love the fact that this bisque doesn't have any sweet ingredients included. The other vegetables lend a rich flavor to the squash.

    Recipe #259345

    7 Reviews |  By Leilani

    I found this recipe in a doctor's office. It is great for a week night meal as you don't need to boil the pasta first; instead, you just basically toss the ingredients together and then bake in the oven. I really enjoyed the dish when it came out of the oven, but I was less enthusiastic about the leftovers (yet I hate leftovers anyway.)

    Recipe #240864

    1 Reviews |  By Leilani

    My mother made this punch for many parties when we were growing up. She served it in her lovely, big punch bowl and I remember stirring it with the big glass spoon. My sisters and I weren't allowed to have any of it (as it contained alcohol) but I remember the lovely "clouds" of sherbet that floated on top. Now that my sisters and I are much older, we always have this punch at our holiday gatherings.

    Recipe #177813

    1 Reviews |  By Leilani

    I found this recipe in one of my Bon Appetit magazines. It is so delicious. It is a true treat, as mussels can be expensive.

    Recipe #176930

    3 Reviews |  By Leilani

    This is my sister's recipe that she shared with me. It is perfect because it is so simple, delicious and nearly all of the ingredients I usually have on hand. This is great served with vanilla ice cream or frozen yogurt.

    Recipe #176926

    1 Reviews |  By Leilani

    This is a recipe my mother has made for years. She always likes to tell people this dessert was served at John Steinbeck's house. It is a very light and refreshing treat after a heavy meal or on a warm summer night. The crust is cooked, but the top is frozen so it tastes similar to strawberry ice cream. This dessert needs to be frozen for at least six hours, so plan accordingly.

    Recipe #176924

    My grandmother made these all the time. I remember during college, when I lived at home, I would call my mother on my commute home and ask her to make these for me. They were so easy to prepare that she would usually oblige. These are so delicious out of the oven with melted butter, jam or plain.

    Recipe #176777

    3 Reviews |  By Leilani

    I found this recipe in one of my mother's old cookbooks from a church in Hawaii. It is very good and versatile.

    Recipe #176775

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