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    18 Recipes

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    In perusing this month's issue (April 2013) of Brookshire's Grocery Store's Celebrate Cooking, I was pleased to discover a recipe for Orange Sesame Chicken. I have adapted it to my taste (adding in chile flake, adding in fried orange peel, changing the white sugar for brown, changing the apple cider vinegar for rice wine vinegar, and removing the sesame seeds) to make a close approximation of Chinese restaurant Orange Chicken, my go-to dish. It is a lot of work, but it's worth it. I also used mostly boneless, skinless chicken thighs. (The recipe calls for breast meat.)

    Recipe #499249

    I found a version of this recipe on, but have tweaked it a bit (especially in regards to the cooking day ingredients). Not only will this make a great gift, but it's an extremely fast way to cook jambalaya (and has, after one cooking, become my go to recipe). I think you could probably even use canned chicken and it would still be excellent. I am posting this for the $70/week meal challenge

    Recipe #457905

    This recipe appeared in the February 9, 2011, edition of the Shreveport Times. I haven't made it yet, but I don't want to hold on to the newspaper forever where it came from.

    Recipe #448469

    I melded two recipes to create a recipe that finally makes me happy to give as gifts or eat some for myself. I made Nanaimo Bars (by my sister's request) for American Thanksgiving, but I brought these with me, also. When we left to return home this morning, 4 of the blossoms remained (but most of the Nanaimo Bars did). I guess that makes it a keeper. I used the Ninja to crush the candy canes. This makes an easy contribution to a cookie exchange because of the packaged sugar cookie mix.

    Recipe #442915

    Thanks to pinky kookie in Recipe Request for her supply of the recipe that I used to create the creation that is the closest approximation to the Spicy Rum Punch that Grand Lux Cafe (sister of the Cheesecake Factory) used to serve. She called it Spicy Rum Punch. I've added a few things and taken away a few, and I am posting it here so that I don't lose the recipe. This drink is VERY potent.

    Recipe #439785

    I haven't tried this recipe yet, but it was in today's newspaper coupon section with a Dixie Crystals coupon. I'm posting it here because I know I will lose it otherwise.

    Recipe #436220

    This is the recipe I made (and froze) for my husband and my first night in our apartment after we got married. It comes from Land O'Lakes Recipe Collection Pasta! published in 1992. My mom made this when I was younger, and my sister and I requested it simply for the tomato sauce on pasta. To avoid having to boil the manicotti tubes, simply double the bechamel and tomato sauces. I've made it that way and it works perfectly. Otherwise the noodles tend to stick together closed making filling them impossible. This recipe is completely worth the time and effort!

    Recipe #434064

    This is a recipe from my mom's recipe file (altered slightly) that she and I made for my sixth grade social studies fair project, Creole and Cajun Cooking: A Cultural Mix. I made it to freeze for my MIL's visit in a few weeks.

    Recipe #430992

    This recipe came to mind when I had to prepare a non-alcoholic sangria for New Year's Eve (tonight). I tried to find a recipe here, but all of them seemed to be missing something to me. (Note: cooking time is chill time)

    Recipe #406553

    The quintessential New Orleans candy. In New Orleans, they are pronounced PRAW-leens, NOT PRAY-leens. I recently lost this recipe in a computer file-erasing spree. My sister expects me to make these every Christmas, so, to avoid alienating her FOREVER, I am posting it here. I had to do an internet search not only for pralines, but also for evaporated milk brown sugar, as well. It's a good thing I remembered the ingredients, if not the amounts. The site I found it on,, was not the site I originally found it, but I know now (as I am scraping the bits off of the saucepan) that I found the right one. I've never tried doubling this recipe; I've always been afraid to. If someone does, please let me know how it turns out. P.S. A good candy thermometer is a MUST with this recipe.

    Recipe #404595

    Tomorrow (December 3) is my DH's birthday, and he requested a Skor 2-layer cake. After looking at several recipes on 'Zaar, this is what I ended up making. It's more of a process than a recipe, though. I used milk chocolate cake mix and milk chocolate frosting, but you can use any variety. We haven't tasted it yet; I will post an update when we do.

    Recipe #402461

    This came from the episode "Surf's Up" from the Food Network show Giada at Home. I haven't tried it yet, but I'm tweaking it a bit to serve my own ends (I'm not a fan of ciabatta bread).

    Recipe #383762

    The cookbook is the publication of the Junior Charity League of Monroe, Louisiana. This is great for OAMC--you can even OAMC it in stages...broth, chicken, vegetables. In my family it is the go-to funeral covered dish, the dish we bring when a relative of a family friend dies. I alter it a bit from the recipe, and to me (even though it may not be the "authentic" or "original" King Ranch Chicken) it is the ONLY King Ranch Chicken! There are some on here that are close to the recipe, but there always seems to be a difference in the layering/mixing of ingredients. The cookbook lists it as "A Mexican party must!" Below is the text of the recipe (with my few variations in parentheses or in notes). Preparation time includes the making of the stock, etc.

    Recipe #381444

    As I often do on 'Zaar, I researched several 'Zaar recipes so that I could create my own 'Zaar-inspired recipe, in this case enchilada sauce. I shamelessly borrowed from several variations to sketch out a basic recipe. Finding out that I was out of two key ingredients with no way to go out and purchase them led me to alter the first recipe. This is the recipe I attempted today. It makes at least a quart: enough for a huge pan of saucy enchiladas (or, in my case an enchilada bake resembling a mixture of cheese enchiladas and lasagna) plus enough sauce to make "runny" refried beans.

    Recipe #375727

    This is one of my dream-it-up recipes. I had some pork loin chops from a pork loin that I had had cut into chops on sale and an onion that I was worried would go bad before we got back from vacation. The preparation and cooking times are an estimate. The onion idea comes from a fast food restaurant that used to be in the area, Short Stop, that served Diablo Burgers: cheeseburgers with onions and bell peppers sauteed in butter and Tony's. I didn't have any bell pepper (plus I don't think it would have worked flavor-wise here).

    Recipe #375599

    I have no idea of the origin of this recipe. I know that my sister and I are the fourth generation (at least) to make this recipe. I warn you: it is an acquired taste, but it goes great with anything. To me, when I think of northern central Louisiana cuisine/southern food, this is the "salad" I think of.

    Recipe #371263

    This is sort of a combination of some of the recipes that I've seen on 'Zaar. I adapted it to what I had on hand. DH was pretty skeptical, but he warned to the idea after first taste.

    Recipe #359692

    I'm serving my Crock-Pot Fiesta Chicken over this tonight. I am attempting a garlicky copycat of Chipotle's Cilantro Lime Rice, but my mom does not have any limes or Real Lime juice, so I'm having to make do with limemade. I'm not sure how that will turn out, but the Fiesta Chicken will probably be too spicy for DH and maybe the sweetness of the limemade will balance it.

    Recipe #327846

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