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    50 Recipes

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    One of my very favorite cookbooks is a private printing done by some really neat ladies from Baton Rouge. One of them who had approved of my D.BTaGBs presented me with a signed copy. The book was C'est Si Bon, the best of Baton Rouge. The ladys were GREAT cooks. This is one of theirs. Do have it with some rice and greens.

    Recipe #55487

    I got me a crock pot,, nuff said.. The long and low melted most of the greasiness out of the shoulder, and the vinegar apple juice combination added a sweet moistness to the final product.

    Recipe #39466

    This one was purely outa my head. I had a bad case of the *Hoongries* and nothing came to mind. These were the result. Rather good too.

    Recipe #37407

    Someone asked for this one on Zarr-chat the other day. I love to stuff Pitas and the ones from the market are usually dried out by the time I use them. So.....

    Recipe #36586

    This is another of my cook-aheads as it freezes well in single portion vac bags for boil-n-serve. Just slice and freeze with the gravy. The pressure cooker tenderizes a fairly tough chunk of meat.

    Recipe #30447

    This all started with a sale on some beautiful ripe Cherry Tomatoes. There was also some fresh baby Brussel Sprouts, both of which I love. I did a recipe search and didn't find anything that grabbed me so the experiments began.

    Recipe #110340

    I was brainstorming for yet another original way to use B&S Chicken breasts. Finally came up with this wild idea, Crab meat stuffing. The fact I had this small can of crab meat that needed using kinda contributed to the idea. I plotted for a while, came up with some interesting ideas but at the last moment decided to check the Zaar files. Ran the search engine 3 different ways to be sure and SONOFAGUN,, there was one. Crab Stuffed Chicken (aka Fancy Chicken) #37037 by MackinacBride. So I used it as a base and MUST credit it though I changed nearly everything. It was REALLY great. Give eather a try you'll likely love it.

    Recipe #104107

    Exactly what the name says, a faux cutlet thing. I did these in the oven but they might well have been better pan fried. Sesame and ginger are the primary non chicken flavors. I planned to use Tahini in this but mine was too long on the shelf so I had to mortar my own.

    Recipe #103601

    Actually a sorta pickle and pimento pate' type meatloaf. I got to thinking about the pickle pimento loaf that a lot of us had on wonder bread with catsup for our grade school bound Brown-Bags I wanted a healthier and taster version more like a loafed rouladen. I ground my own primarily to control the fat, but also to mix the meat & additions really well. I must have way too much time on my hands because chanting my mantra "Play With Your Food" I actually made this one.

    Recipe #100643

    Well yasee I had this uncooked half chicken breast left from yesterdays experiments. Also the temperature is all ready in the mid 80s and upward bound. A souped up chicken salad seemed like a good idea for a main dish. I use my WOK a lot, particularly when it's hot out. I invented a chopped cashew salad dressing for this sort of thing some time back. It's rather good for fruit type salads . So Here we go, written as I fix it. A lot of my recipes are done this way typing notes into textpad as I work/invent.(Grynn)This is a BIG serving salad main dish or there's enough chicken for 2.

    Recipe #99128

    Ever have the hungrys for something but don't have the *usual* ingredients on hand? Ahh, been there I see. This particular hungry was for chicken noodle soup/stew because Ramin was too salty and not rich enough. I didn't want to have a lot of dishes, bother, or heat, so I, as usual, decided to use my WOK. If you don't have one, and you should as they are most handy, I suppose you could saute the chicken chunks and use a pot for the assembly. All the dried/preserved things can, and ought be replaced with fresh if you've got it. Cooking for one and for minimum leftovers I don't have many fresh veggies. If you do, it's much better that way. I'll try to figure the *or's* but I don't guarantee it. Also, this is intended to be eaten eastern rim style. Sticks for the solids, slurp from the bowl for the soup part. Have Fun...

    Recipe #98961

    Ok. This one's more for the methods involved than the actual meal which is nothing spectacularly diffrent but very tastey and quick. I'm touting the tricks/shortcuts involved as much as the actual recipe. You'll want a Microwave, plus one small bowl and a small skillit. The warm potato salad will stand on it' own as a side. It's quick and dirty but sets well in the tummy.

    Recipe #95529

    his recipe came about one afternoon as I was drooling my way through the zaar files on a drunkards walk search for ideas as I often do. I wasn't gonna post it because it was based on other recipes but after reading the "If you come up with a recipe that is" thread on the boards, here it is. These are not snacks but 2 servings per rouladen. The cream cheese keeps the meat moist. The potatoes keep the rouladen off the bottom of the crock pot letting the gravy/broth circulate, then work great as a side. I cook for one remember, so two of the 3 are getting bagged with some gravy for the freezer. The potatoes don't freeze well so don't bother. I'll comment later to let you know how well they freeze

    Recipe #94504

    Having frozen dry meatballs is handier than pockets in a shirt. From subs to spaghetti/with they are another one of those things that make cooking well for one possible. This is a conglomeration of a number of recipes that seems to work.

    Recipe #92837

    A Zaar chatter the other evening was searching for a Chow-Chow recipe. I did a quick net search,, nada. So here's one + a variation from my old Prudence Penny cookbook circa 1938. I've modified the recipe somewhat as it originally hot jar canned rather than the much safer water bath. This was our use up the victory garden before the frost tradition. The food rationing of WW2 meant every ration point you could save with *home-grown/home-canned* was one more for the *store bought* stuff. It made for a lot of innovative cooking. The famous Coca Cola Cake is a good example of sugar substitution. And heaven help the small boy that goofed with the ration books. TW fans reddened rear end in memory.

    Recipe #86385

    How do I name it? It's a Chat driven combination. Yeah RRRiiight. Fusion cooking at it's most insane, The tastes worked well together. It's another Skunk-Woolfe production

    Recipe #83534

    I remember *real* mincemeat as was layed down in the food cupboard in our basement every fall. It's got something that you just don't get in cans or jars. Hope you like it. This is the way Prudence Penny said to do it and that's good enough for me.

    Recipe #78142

    Another meal in a dish throw together that turned out really well. It was too hot to use the oven to scallop so I Woked then microwaved. Went great with sliced Tomatoes and a good shot of Crystal hot sauce. The Wok makes it easy to try the bacon then get it all out of the fat. This served 4 meals but I'm eating lighter now.

    Recipe #68100

    I love my BluBurgers. 2 pattys of good ground beef sandwiching Blue cheese then grilled. There was this great flash in my brain,, Meatballs. Yes, but what sort? We want to keep the richness of the blue and extend it a bit to go with noodles or smashed potatoes. This is what I ended up with, not a five but a good solid three or four that I'll make again.

    Recipe #60031

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