Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cremon's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    4 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By Cremon

    This is the bright green spicy sauce served in Peruvian restaurants that is delicious as a bread dip but can be used on meats or fish.

    Recipe #281927

    This is a wonderful recipe from Thailand that captures the favors and spiciness of the food there. Prepared as directed, this dish is spicy, but not overpowering and the snow peas are crunchy and flavorful. I consider it moderate in it's peppery heat. This dish is often found served by seaside food vendors in Pattaya beach and other coastal towns. The Thais will include a very small amount of lots of different sea animals that add up to a lot of fish when added together. Resist the urge to put a ton of seafood into the mix unless doubling or tripling the recipe. I'll often serve the bivalves with their shells on (except for the scallops). Once you add the seafood to the boiling stock, you are about 30 seconds or less from being done - do NOT overcook or the bivalves will chew like rubber.

    Recipe #261694

    1 Reviews |  By Cremon

    My wife and I invented this dish while we were dating and today, our kids LOVE it. It's a simple dish that's easy to prepare and VERY tasty. For the Cajun Seasoning, we use Chef Paul Prudhomme's Poultry Magic® but your favorite cajun seasoning can be substituted.

    Recipe #261529

    For years, its been a tradition in my family to eat oyster stew at the start of dinner Christmas night (not Christmas eve). The celery salt and paprika give the stew that red and green Christmas color too. Oyster stew always makes me think of Christmas no matter where or when I eat it. We always had 10 or more people at the table and there were never leftovers of this stew. I still love this recipe and it is my favorite - I've never had anything close, even at fine restaurants.

    Recipe #261299


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes