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    77 Recipes

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    Super simple, super cheap, super yummy

    Recipe #517547

    How we like our guac....sweet onion is wrong by all accounts, but we like it!

    Recipe #516794

    Another quick and easy recipe that is also healthy and surprisingly good. We are part of a meat CSA and need beef recipes - hubby doesn't care for the flavor of grass fed beef always, and recipes such as this make them gamey to him.

    Recipe #515986

    Creamy fettuccine dish modified from CL

    Recipe #509349

    Modified for our tastes from Cooking Light - trying to cook more healthy here!

    Recipe #499969

    1 Reviews |  By larchie

    From Alex Grisanti in Wild Abundance - never tried, looks good.

    Recipe #459557

    This is a recipe I recently adapted from Cooking Light - I was a little iffy at first about it b/c it didn't have any Mexican spices, but it ended up being really, really good. We used a Frontera (Rick Bayless's brand) salsa, and it worked really well with this. This is a super easy recipe and while you do have to wait for the marinade to marinate, the hands on time is pretty low.

    Recipe #452474

    Life circumstances are such that, here lately, I don't have much time to cook in the evenings, but I can run home at lunch to start getting dinner ready - and, thus, I've been looking for more slow cooker recipes that don't require much prep work before they enter the slow cooker. I found this recipe through cooking light, and altered it some to our tastes and to a Cook's Illustrated article - and the final product came out great! It was easy, doable over a lunch break, and very, very, very tasty.

    Recipe #444538

    1 Reviews |  By larchie

    When my husband makes mashed potatoes, he makes mashed potatoes - we have them for days on end. I found this recipe in the "Staff Meals from Chanterelle" cookbook and made it my own; it calls for making your own mashed potatoes, but I used the leftover ones. I am not including the instructions for making the mashed potatoes, as I will always be using his own ones (so sub your own recipe). However - this was an absolutely DELICIOUS take on comfort food, perfect for a chilly night. It also went very quickly in terms of prep (no making of mashed potatoes, remember), making it easy for a weeknight meal. We loved it, and I love that I could use ketchup on it. Every time we make mashed potatoes for something else, we're making this the next night (but I would also make mashed potatoes for it, it was that good).

    Recipe #443828

    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

    5 Reviews |  By larchie

    Adapted from Southern Living, this is my new favorite way to prepare broccoli. Serve alongside a simple preparation of a meat dish.

    Recipe #438868

    This is a yummy potato salad for those of us who cannot stand mayonnaise. This comes from Southern Living, and is great for cookouts and such (I am taking it to a pig roast tonight as a side dish).

    Recipe #435226

    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

    Everyone has a way they like to make Tomato Tarts (at least in the south), and here is how I've taken to making mine. It is easy, and it is a GREAT way to use your fresh basil and tomatoes, either from your yard, your friend's yard, or your local Farmer's Market. I do NOT recommend making this recipe with anything but the freshest, ripest summer tomatoes - it is definitely a seasonal recipe. I have doubled and tripled this recipe, and cut the tarts so that they can become hand held appetizers for a party - they are always one of the first things to go.

    Recipe #434065

    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

    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

    This has never been made by me, from Susan Feniger and Mary Sue Milliken's Mesa Mexicana...sounds like it would be delicious!

    Recipe #428903

    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

    1 Reviews |  By larchie

    This is quite possibly the best dish I have ever prepared; it comes from the cookbook of a very famous and decorated New Orleans chef. I made the small adjustment of cutting the "croutons" into smaller piece than she does to make this a finger food appetizer for parties. I made it recently to truly wide acclaim. With the simplicity of this dish, it is beyond essential that only premium quality ingredients be used. The number of portions for the dish is difficult to estimate, but it will, as is, give you 24 bite size pieces so figure from there.

    Recipe #417467

    1 Reviews |  By larchie

    From a good recipe book, but never tried; again, I try to work salmon into our diets, so this is here so I can print it from work to make for dinner one night (looks like a good summer/spring dish).

    Recipe #417406

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