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    746 Recipes

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    Made from Recipe#368507. From The Times-Picayune, folks who know good eating. Cook time is mixing.

    Recipe #368601

    One of a lovely praline quartet from The Times-Picayune. This one did not have an amount or serving size so I guesstimated.

    Recipe #368554

    The second in a praline quartet from The Times-Picayune. Make these on a low humidity day - they'll turn out better (that'll be next fall or winter here LOL).

    Recipe #368541

    I just adore simple homey but elegant custardy bread pudding. This one is adorned with the most wicked bourbon sauce ever devised. Such a combination! Saved forever! From The Times-Picayune - "Bally's Casino first shared this recipe in 1996, then it was reprinted in Sept. of 2006 for a reader who had a copy on her refrigerator when Katrina came through St. Bernard Parish. The pudding was very light and fluffy, she said."

    Recipe #368519

    Eggplant dressing is a staple in Louisiana. This recipe is from The Times-Picayune who note the couple who created it for their weddding included the recipe in their wedding program & the newspaper! Gots to love it. Anyway, anticipating lots of eggplant here this summer (go White Lightning!) & this recipe is noted to handle freezing well. I bet these would be awesome plunked frozen into a deep fat fryer (but then again, what isn't? LOL).

    Recipe #368513

    A spicy pickled peach which can be canned in either quarts or pints. The recipe reminded me of my grandma's - her peaches were always gloriously spicy with some heat from field peppers & ginger to add depth. These serve as the base for Recipe#368601 . Found in The Times-Picayune. Made 3 quarts - tasted the syrup (had plenty left over) & made 1/2 the syrup again & pickled 3 more quarts! Used 3 fresh Kung Pao peppers (with slices in them) per quart. My, oh my, these are tasty now but will be the best come Thanksgiving!

    Recipe #368507

    Wildly pink onions... these sound like just the thing to top a salad, a sandwich or even a creamy winter potaot soup with (diced of course LOL). Chef Tory McPhail of Commander's Palace shared the recipe for these wildly pink onions in The Times-Picayune. I think I'll be canning into pint jars for us though. Love the grnadine idea - that'll turn 'em pink for sure.

    Recipe #368505

    A classic deep South confection. Make ONLY on a low humidity day. From The Times-Picayune.

    Recipe #368495

    This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it.

    Recipe #368380

    Received this recipe via email. It has an accompanying sauce recipe to serve with fried fingers of chorizo - nice tapas for nibbling. It did not give serving size so I guessed for appetizer portions. If this turns out well, I plan to make a triple recipe, form the chorizo into finger-sized portions & freeze on a cookie sheet then package up for fast appetizers.

    Recipe #368376

    This recipe is from The Times - Picayune. It sounds unctuously glorious. When I make it, I think the shrimp will be added with the final seasonings. The serving suggestions accomapanying the recipe were stupendous - "Jack Oser, AKA Capt'n Jack, sells soups every week at the Gretna Farmers Market. He shared this rich, versatile sauce recipe that he uses for pasta, fried fish, fried or grilled eggplant, or steamed or grilled asparagus. His suggestion for a special dinner: Find No. 1 softshell crabs, and make the sauce with a pint of lump crabmeat. Let the sauce sit about three minutes, then serve it over the fried softshells." OMG! Will have to be eating low carb/ no carb for a week after that wonderful meal!

    Recipe #368374

    I love figs - they have slowly become progressively more uncommon in the American diet; I suspect because they are tender & do not transport well when fresh & have limited commercial value. In our area there are old fig trees in almost every back or side yard but few people eat them - such a shame. They used to be so important that folks would cook little pear shaped cherry tomatoes in sugar syrup & then pack in sugar for winter use as fig substitutes. Figs are very nutritious - high in manganese, magnesium, copper, potassium & vitamin K... and delicious to boot! This recipe calls for the ability to grind the dried figs to get the right texture. This will be my first foray into using my Electrolux for grinding. Oh, the recipe says it makes "several dozen" - i'm gonna guess and say 3 dozen but that's a guess until I make it.

    Recipe #368372

    Snatched this up from as the garden is full of mint & peas right now. I have a friend who has fingerling potatoes already (intrepid gardener) so we'll have to have a get together & try this out. I think I'll opt for either peppermint or lime mint rather than spearmint. Header on recipe suggested bring to near room temp before serving & stir in a few spoonfuls more of cream if it got stiff while in the fridge.

    Recipe #368271

    Found this in The Wichita Eagle & am adding to my arsenal of summer salad dinners. They adapted it from The Pioneer Woman blog. The bright flavors of the marinade should make it a refreshing supper with loads of multi-coloured cherry tomatoes, peppers, onions & greens from the garden. May never notice there's no starch to weigh a person down on a hot & humid summer evening. I suspect this marinade lends itself well to OMAC - marinating & freezing the steaks for faster prep well all the tired sandy beach goers tromp home wanting supper now!

    Recipe #368269

    A most delicious enchilada - enough for a couple of pans for a potluck or freezing. I like to use Recipe#179954 for my red enchilada sauce. I prefer to soften my tortillas by dipping in hot enchilada sauce - too old to fry (LOL). We like to add 2 cups of freshly cut sweet corn when it comes into season.

    Recipe #368237

    Make ahead & let marinate an hour or so at room temp to let flavors develop. Mmmmm, delicious!! We tend to increase the parsley &/or cilantro if that's all we've currently got in the garden. The more parsley the better!

    Recipe #368229

    A fancy pants brunch or side dish I'm stashing to make for friends who are too high-faluting to go for good old cheese grits with a side of greens. This is an elegant introduction to classic Southern subsistence foods. Found in The Times-Picayune.

    Recipe #368206

    These sounded sooo good when I came across the recipe in The Times-Picayune. "The combination of scallions, jalapeno and parsley give these hush puppies a bright green flavor, chef Donald Link writes in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana." That description makes me want to drag out the deep fat fryer right now (but I'll hold off until next weekend LOL)! Let the batter rest in the fridge for about 30 minutes before starting to fry - better texture & flavor.

    Recipe #368202

    Will be making this using the grill outside rather than heat up the house when I am awash in tomatoes. Will try both on the gas grill as well as the smoker (when cooking something else LOL). Found this in Sunset's recipe gallery. It is versatile - serve hot or cold - it is simple but I bet has wonderful flavor without being heavy (too miserably hot & humid here for rich food in the summer). Another alternative to our beloved gazpacho routine. Will experiment with fresh marjoram, basils, mint, thyme & peppers in this mix as well.

    Recipe #368138

    Summer soups using garden bounty are just the best - especially when they are full of interesting flavors but not heavy with fats & starches that leave one feeling hot & heavy after consuming. This recipe strikes me as a delightful alternative to gazpacho & I plan to use robust & assertive DelMars & Chesapeakes & Old Brooks to make it. Zing, pop, wow - for a light but satisfying summer lunch or supper. From Sunset magazine. Allow at least an hour (up to a day) for the soup to chill & the flavors to marry.

    Recipe #368136

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