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    20 Recipes

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    1 Reviews |  By nanpie

    Came up with this one myself after staring into the pantry for awhile awaiting inspiration to find me. Hubby and I both liked the result, so thought I would share. It's a quick, easy combination that can be used as a zesty side salad, a chunky "salsa" or a smooth hummus-like dip or spread. Depending on your chosen texture serve on the side, with tortilla chips and/or raw veggies. Parsley or cilantro or powdered cumin to taste can be added for variation. The addition of some green color is especially nice if preparing the side salad option. ENJOY!!

    Recipe #462874

    1 Reviews |  By nanpie

    Barley is a frequently overlooked, yet super-healthy ingredient; high in fiber, low glycemic index. This is an easy, tasty soup with a wonderful texture. I've made it several times, shared it with the neighbors and everyone likes it. VERY easy prep in the food processor using the slicing blade. Mushroom-wise, any type will do; I like baby portobellos. Try a thicker slice on the mushrooms for a "meatier" texture. I got this recipe online from Dr. Weil's Healthy Kitchen at www.drweil.com

    Recipe #457608

    I was diagnosed with Type II diabetes a few months ago and have of course gotten very serious about loosing weight, etc. I came up with this recipe as a tasty, super-easy dessert. Use any flavor sugar-free jello. Grape tastes good, but the apple sauce makes it a funny color. Cherry is my favorite so far. Enjoy! Prep time doesn't include chilling/setting time.

    Recipe #413400

    1 Reviews |  By nanpie

    The original version of this tasty recipe came from the Mobile Register newspaper, but has been changed slightly by the friend who brought it to my house for a Thanksgiving appetizer and now by myself. Serving in a deep-dish pie plate works well. Serve with Frito Scoops. Gobbled up by guests at a recent Christmas party. Prep time assumes having to peel and devein fresh shrimp. Tedious, but I never buy frozen. Cooking time noted is for the shrimpies...don't overcook! Don't add to the pot until the water is boiling. When you take them out of the pot dunk in cold water to stop the cooking process and prevent them from getting tough. Enjoy!

    Recipe #343119

    1 Reviews |  By nanpie

    This is an old, faithful family recipe from my mom and her mom and yes, "Old Faithful" is what they actually called it. It's a very easy, flexible, one-dish meal. Dry onion soup mix can be used instead of the Knorr Vegetable soup mix, water and the canned tomato juice instead of broth, chicken instead of pork chops, brown rice instead of white, Rotel tomatoes if you want a little heat, skip the tomatoes all together etc. Have fun trying it in all its forms and ENJOY!

    Recipe #341289

    Mom would make tapenade occasionally back in the days when she had to patiently diced everything by hand. Lucky me, I have a food processor!Although there are many tapenade recipes on the site, I decided to go ahead and post this since the 20 or so I read all had either capers, anchovies or lemon juice which this one doesn't. It's also yet another great way to use up the basil from your garden. My husband and I were served this fabulous spread at a wonderful little Italian restaurant in Hot Springs, Arkansas called "Bella Arte" where we ate twice in 4 days during a trip there November 2001. We asked the waiter for the recipe which is something we've never done before or since. He wrote down the ingredients (the little piece of paper is still taped to the inside of one of my kitchen cabinet doors), but didn't know the amounts which he said was up to the preparer. He also made it a point to say don't underestimate the importance of the roasted red peppers and using only fresh herbs. The amounts I've listed are all approximate-you can easily adjust to your liking(and I know you will!) taste and texture-wise. Mine never comes out quite the same twice, but we always love it and I serve it often when I have a group at the house. Note-unless you like food really salty don't add any to this recipe. There is plenty in the canned olives and the parmesan cheese. Process/pulse all the ingredients then add the olives(or at least 1 can) last if you want them to be chunkier and more rustic. Otherwise, the food processor will turn this into a fairly smooth paste pronto. Serve with salt-free bagel-type chips.

    Recipe #320704

    1 Reviews |  By nanpie

    This recipe evolved from what has been one of my favorites since my girlhood days. If there are any leftovers a big dollop is also very tasty on a baked potato or an omelette or in a bowl of tomato soup. Prep time noted doesn't include chilling time.

    Recipe #319838

    2 Reviews |  By nanpie

    A fellow church members brought these delightfully different cookies last Sunday for coffee hour after service. She advised it came from the Feb 1997 issue of Gourmet magazine. They are pretty on a plate and delicious on yur taste buds! A very nice change from the usual cookie! If this recipe interests you, please check out my recipe #318289 .

    Recipe #319153

    I've never liked traditional sweet potato casserole with marshmallow and all that, but I'm SO GLAD someone talked me into trying a bit of this! It's more savory than sweet. The Taste and texture of hard-boiled egg bits and crunchy celery in the smooth, tangy potatoes is terrific! The Durkee's "Famous" Sauce Dressing comes bottled and can be usually be found with steak sauces, Hollandaise and the like. Feel free to bake 3-4 sweet potatoes versus using canned ones. Prep time doesn't include boiling the eggs. ENJOY!

    Recipe #318548

    1 Reviews |  By nanpie

    The original version if this cake comes from Southern Living magazine. It all sounds a bit strange, but it's really good if you like that snappy, spicy gingerbread taste. It certainly has disappeared quickly when I've taken it to pot lucks. The beer I use is Sam Adams Cream Stout which can be purchased one bottle at a time at World Market. If you can't find gingerbread cake mix 1 box of yellow and one box of spice cake is also fine. Note-you're going to need a really big mixing bowl for this cake! Optional garnishes: toasted pecans, rosemary sprigs. Cooling time not included in prep or cook times. This cake does NOT travel well in warm weather!

    Recipe #318503

    1 Reviews |  By nanpie

    This is a recipe Mom got from a church friend decades ago and made many times. Although there are many brunch-type casseroles already posted, I decided to add this one because it doesn't call for bread or potatoes, just some flour(I use whole wheat) and it's yummy. Like many of the others, it can be mixed the day before and popped in the oven about 1 hour ahead of serving time. Enjoy!

    Recipe #318253

    This is a recipe I got from a cousin after having it at a family gathering this summer. Yes, it really cooks for 16 hours! It was brought to the gathering frozen, then thawed and heated in the micro. Some ate it plain, others made wraps with flour tortillas, sour cream, lettuce, purple onion and cheese, etc. I even made a "gravy sandwich" by just soaking some bread in the juices. Really, really great! I haven't made it myself yet, but next time I need a big meat course for a group I'm going to make this for sure! YUM! Number of servings will vary depending on how served, adults vs kids, etc, but it will make 15-20 wraps easily.

    Recipe #317279

    The original version of this recipe came from Taste of Home, though I have modified it slightly. I chose it originally because no water bath was required. This was the first cheesecake I ever made and it's the one I make most. Friends and family request if often and I've even been known to pack along my springform pan on trips to family functions so I can make it away from home. The top will crack, but much of it will seal during cooling. The topping will cover it all, so the cracks don't really matter at all! Two things to note- #1 This is a big cheescake! You'll need a 10" springform. #2 Because the egg whites are whipped and then folded in, this cheescake is more "italian-style" with a wonderful, light, creamy texture, not dense and heavy like the NY version. Enjoy!

    Recipe #317131

    1 Reviews |  By nanpie

    This is a very easy, hearty soup that's especially delicious during cold weather. I make it for the neighbors and they love it the basic plit pea recipe with the twist of the lentils being added! This recipes and lots of others featuring legumes can be found at www.farmbuilt.com .

    Recipe #314021

    So many people rave about the dip recipe from the back of the Knorr Vegetable Soup packets. I've always thought it was too goopy. Too much mayo and sour cream and not enough spinach for me...so I triple(even quadruple) the spinach and like it so much better. It's always a hit, so guess others like it more "spinach-y" too! If there are any dip leftover it's GREAT in omlettes

    Recipe #313823

    3 Reviews |  By nanpie

    This recipe is the slightly modified version of one I found in a crazy little book called "The Sweet Potato Queens' Big-Ass Cookbook and Financial Planner". No kidding! It's easy and has such a surprising twist in preparation which is the secret to it being so moist. I call it a snack cake because it doesn't need to be iced. Enjoy!

    Recipe #313278

    This is being posted in response to a member who was looking for a peach cobbler recipe with more "spice" to it. It is from Mr. Small's book entitled "Grace the Table: Stories and Recipes from My Southern Revival". NOTE-the last 5 ingredients(2 c flour-1/2 c buttermilk) are for the dough.

    Recipe #313068

    3 Reviews |  By nanpie

    This is a great, quick, fresh tasting salad with a Mexican "flair" that's easy to whip-up for cookouts or picnics or anytime you're grilling. I got it originally from gloryfoods.com, but have modified it slightly(mainly less oil, more cayenne). It's a terrifc way to use the cukes from your garden and your homegrown tomatoes could easily be used in place of the grape tomatoes. Cannellini beans, garbanzo beans or black-eyed peas can be substituted for the butter beans. Frozen vs canned is a matter of preference.

    Recipe #313065

    1 Reviews |  By nanpie

    A friend served this at her house one night and I loved it! I was thrilled when I tried it on my husband and he loved it too! It was terrific to find something new, easy and really different to add to our list of "the usuals". Boneless, skinless breast tenderloins would work well with this if you prefer that to dark meat. Try World Market or Penzeys.com if you have trouble finding the garam masala. The Uncle Ben's microwaveable Ready Rice is a GREAT shortcut and makes this dish easier to take to a potluck or to a friend. I do recommend going with the plain whole grain Ready Rice brown rice versus any of the other Uncle Ben's Ready Rice flavors because it contains much, much less salt.

    Recipe #313057

    1 Reviews |  By nanpie

    My husband says these are the best peanut butter cookies he's ever had...including his mom's! The recipe originally came from www.crisco.com. I "made it my own" by using Smucker's Natural Creamy Peanut Butter(has to be stirred initially and stored in the refrigerator), butter flavored Crisco and whole wheat flour. Creamy vs chunky peanut butter is your choice.

    Recipe #313021


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