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 / larchie'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

    74 Recipes

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

    1 Reviews |  By larchie

    Delicious and relatively healthy & light pasta dish. This is modified from "The Low Fat Good Food Cookbook," which in turn modified from a restaurant, Villa Romano, in Nashville, TN. I have added grilled chicken to it - to make it into a main course, but you can try it without or with some other sort of meat...

    Recipe #188666

    Adapted from a recipe book, this is low-fat and low-calorie, and very healthy. Go ahead and get everything ready ahead of time, as this dish will move quickly once you get started. Excellent one dish meal, can serve with or without brown rice... you also might want to add additional soy sauce to taste.

    Recipe #295674

    I make this on one night, and "Tacos Al Pastor" on the second night because the two recipes share a lot of ingredients, but taste nothing alike. Tacos Al Pastor also requires overnight marinating, so this dish can be made the day the ingredients are purchase, while Tacos Al Pastor marinates for the second night. This recipe is also super healthy.

    Recipe #379667

    1 Reviews |  By larchie

    This is really good. Use large, fresh shrimp for best results (peel before cooking). This comes from one of my favorite diet cookbooks, modified to our tastes. Serve over brown rice for a delicious and complete meal.

    Recipe #306499

    This is my second-most famous salsa - both of my salsas are great, just different. This one is a little fatter and a little more complicated, but also very, very, very good. This is from Southern Living, as is the other salsa.

    Recipe #267445

    I made this recently when our supper club decided to brunch instead of supper; everyone loved it. The recipe comes from a cookbook from one of the oldest and most loved New Orleans fine dining restaurants (Galatoire's); it would be perfect for any brunch or luncheon. It calls for iceberg lettuce, which I usually hate, but they insist on using it b/c the dressing works better, so I did. Also, use very good crabmeat. I am not including the dressing recipe in the ingredients/directions b/c it makes more than you need for this salad, but I am writing it out here b/c it is simple and necessary (and you will want to drizzle it on the finished salad): Creole Mustard Vinaigrette 1/3 c red wine vinegar, 1/2 c creole mustard, 2/3 c vegetable oil, salt and pepper to taste, whisk together in small bowl.

    Recipe #421222

    Creamy fettuccine dish modified from CL

    Recipe #509349

    1 Reviews |  By larchie

    This is from the latest Cooking Light, I am dying to make it but haven't had a chance yet; want it here so I can get the ingredients after work.

    Recipe #274073

    We made this the other night, easy and good.

    Recipe #363549

    1 Reviews |  By larchie

    Great tasting and easy to make salad dressing.

    Recipe #208449

    This is not the stew you grew up with, it is simply divine! This is great for cold nights. You will be able to taste the wine you choose to cook with, so get a decent enough bottle. We also made this with homemade veal stock, but I imagine you can sub high quality commercial beef stock, and it will be fine; the recipe says to go for a chuck eye roast and to avoid pre-cut beef. We used a grass fed and finished bone-in beef chuck from a local farm, which my husband cut off the bone as he was searing it. The cauliflower and green beans are interesting and delicious touch, don't skip - they give a crunch to the stew. This comes from the "Staff Meals from Chantrelle" cook book.

    Recipe #438870

    I made this in place of your standard rotel dip - a "fancy" rotel, if you will - the other weekend for a football party and IT WAS GREAT. I used high quality white cheddar and it was just fantastic - served with chips. A great way to have cheese dip that is actually made from cheese (and NOT a "food product.")

    Recipe #341807

    2 Reviews |  By larchie

    Here is one of my famous salsas.

    Recipe #183962

    There is a local Indian place in town that makes a dish called simply "Butter Chicken" that I absolutely adore. I found this recipe for "Butter Chicken" in the "River Cottage Meat Book" and made it the other night (well, two nights - it is a two day process). It is time consuming, as in, it takes two days, and the ingredient list is long, but it isn't hard and it is so wonderful - up there with my maderia mushrooms in one of the best things I have ever made category. All of these spices can be found at an Indian market or a high end grocery store. If you like Indian food, make this - you won't regret it. FYI - this is dish is pretty spicy b/c we like spice; you might want to reduce the number (or type) of peppers for your taste level. Reduce the number of jalapenos to one per part of the dish, and anaheims to one per part of the dish.

    Recipe #433790

    1 Reviews |  By larchie

    Never tried, will let you know if good when I try it.

    Recipe #267439

    Again, from a recipe book, never made, but looks good and want to have here should I want to make it....and I need more catfish in my diet (maybe)...

    Recipe #397582

    1 Reviews |  By larchie

    This is good, and I like the unusual mix of ingredients, but I will stop short of saying this is the best recipe I have; however, I like it enough that I want to post it here so I can remember to cook it. Incidentally, I cooked the catfish with the basil cream sauce recently, YUM.

    Recipe #397603

    We were given a ton of sweet potatoes from some generous friends who were growing them, and so I was trying to find good sweet potato recipes. Anyways, I made this, and I significantly deviated from the original recipe, and I wanted to document what I did so I could make it again. This seems sort of like a winter recipe except the fresh basil - which can't be left out, this makes dish - makes it ok for summer (at least to me).

    Recipe #435224

    I made this for supper club last weekend (theme was Mexican, loosely), and this was stupendous. First, if it is hot where you are (and it is sure hot where I am), this is a perfect appetizer. We all thought our body temperatures cooled off several degrees just eating. It is also tastes so, so good. My goodness. This recipe comes from Jody Adams, from the "In the Hands of a Chef" cookbook. This is also a two day recipe, perfect for when you are hosting a summer supper (you make most of it ahead, and just do assembly and cutting of the avocado right before). I am writing this as I made it, and I doubled it; it goes without saying you could easily halve this. I also make my own creme fraiche, and here is how I do it: I mix one cup of whipping cream with 2 tbsp of buttermilk, and put in a jar with a lid. I do this one day before I want to use it. I let it sit out over night and then refrigerate it the next morning - and then I use it later in the day (they say it will stay good for 10 days).

    Recipe #429680

    1 Reviews |  By larchie

    This dressing is extremely popular in Jackson, Mississippi, and is great on salads, but also as a dip for all sorts of meats. It is sort of similar to Thousand Island, but much, much better.

    Recipe #413278

    « Previous 1 2 3 4 Next »
    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

    Over 475,000 Recipes

    Food.com Network of Sites