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    321 Recipes

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    This is my favorite dish with quail. The recipe comes from Restaurant 21 in NYC, and was published in Gourmet magazine. I have been making this special salad for years and it never fails to impress! It only takes about 30 minutes to prep but really needs at least three hours to marinade.

    Recipe #222111

    Courtesy of Southern Living, this recipe is for their Roasted potato and green bean salad. But we like it on our home grown arugula. Try it this summer when the tarragon is fresh.

    Recipe #299039

    For an easy, tasty, and different twist on the tomato-mozzarella salad, try this dressing. The tastes of the Balsamic and Soy are so good together!

    Recipe #223242

    Just in case someone comes home with some alligator tail meat and you’re wondering how to “fix it”, here’s one of our favorites! The recipe is from The Flavor of New Orleans Cookbook. This is great served with our jalapeno corn grits.

    Recipe #301485

    Growing up in New Orleans, this sandwich was a staple. Must be consumed with a cold Barq's root beer. This recipe was printed in the Times Picayune.

    Recipe #331615

    Anne Sale is an old friend I haven't seen in years and years. She and her family lived in New Orleans when we met and now live in TN. But she lives on in my memory with her delicious recipe for these lemon squares. Hope you'll enjoy!

    Recipe #313440

    My friend, Annemarie, the chef/caterer/flower doctor... lives part time in Roatan and part time New York City. She drinks these delicious concoctions in the islands. Makes you sing like a monkey? Or is it "off-key"?

    Recipe #361431

    This was the perfect end to a perfect meal with great friends. Sweet and cold and creamy. The original recipe comes from Chef Nathaniel Burton who was a Master Chef in New Orleans. Serve over the best vanilla ice cream you can find.

    Recipe #431875

    This was very aromatic and tasty with garlic, rosemary, and sauteed spinach. I had a loin of pork in two pieces so I evened out the pieces by cutting them flatter. Then I layered the filling in between and tied the roasts together so the stuffing would stay in the middle. I roasted the meat with some Hasselbeck potatoes in the same pan, wow, what flavor! I always use Emeril's Creole Seasoning recipe from this site.

    Recipe #273803

    Originally this recipe came from the Williams-Sonoma Kitchen but I can never leave anything alone. I've put my signature on this wonderful meatloaf and now it's ready for company or even your MIL (jk). Serve with Recipe #336506, Recipe #339838, and for dessert Recipe #319186 served over vanilla ice cream. Your friends and family will crown you!

    Recipe #354542

    I love fresh artichokes but did not like how long they took to steam until I discovered this procedure. 3 artichokes done in 11 minutes! How easy and quick is that!? This can also be a prelude to grilled or roasted artichokes if you steam half the amount of time in the microwave and then proceed with the other recipes. Great timesaver!

    Recipe #332641

    I was searching for an Italian salad in which to use my garden fresh arugula and came across this stunning recipe on the WS web site. You have to try it...unbelieveable! *The salsa verde can be made up to 4 hours ahead of time. Keep it covered and refrigerated until just before serving to preserve the color. You can roast the squash up to 1 hour in advance. Keep it at room temperature and toss with the salsa verde just before serving.

    Recipe #354507

    The star of this dish is the sauce. Another stunner from Martha Stewart! Use this sauce in or with almost anything from poached salmon to artichokes. This asparagus dish is excellent served with grilled quail, or tuna, a roasted mushroom risotto and a bottle of Willamette Valley Vineyards Pinot Noir! Heaven on earth.

    Recipe #356707

    When DH and I were first married we lived in Baltimore. We loved the crab cakes more than anything. There is always more crab than bread. Splurge!

    Recipe #277448

    In our house this is the only thing we do with leftover turkey! Serve over rice and with hot corn bread. This is our all-time favorite gumbo recipe from La Bonne Cuisine Cookbook from New Orleans. After cooking this for more than 25 years, we now ad-lib, I throw all the leftover turkey in, cover with water and go from there. But, for those of you who have never made a gumbo, it helps to follow the recipe a few times. This recipe is very tried and true, you will create an out of this world gumbo! *Just be careful to NOT burn the roux. You must stir constantly. Plan on having someone else answer the phone, you can’t do both. I am from New Orleans and have had my share of gumbo, believe you-me! This one is the best!

    Recipe #312432

    Bailey Switch is our property in Mississippi where the pecans are plentiful and delicious. This is our favorite dessert when the nuts fall!

    Recipe #331611

    When squash takes over the garden this dish will take care of some of it! Use swiss, cheddar, pepper-jack...whatever you like. Our Creole seasoning is Recipe #22089 and I go light with salt. Serve with fried bass fresh out of the pond, corn bread and just picked tomatoes. Put a tablecloth on the table under the pergola, light some candles and pop open a chilled Chardonnay. It doesn't get any better than this.

    Recipe #349971

    Luscious, warm, melt in your mouth tomatoes with cheese. Heaven. Simple to make and oh, so elegant. Serve these delectables with baked chicken, grilled duck, broiled lamb chops or just over pasta with a quick side salad.

    Recipe #250652

    This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.

    Recipe #270045

    This is the ultimate Creole sauce which will take you some time to prepare. It's not the instant variety. But your results will make you very happy. Use shrimp or chicken, or crawfish. This is happy food! Serve over hot, white rice and if you have a heavy hand with the Tabasco, serve with ice cold Abita Amber beer. The leftover sauce can be mixed the next day with some smoked sausage, diced chicken, and the leftover rice for a great jambalaya. Just mix all that together and pop in the oven for 30 minutes.

    Recipe #321695

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