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    You are in: Home / Daniele1969's Public Recipes
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    24 Recipes

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    I found this recipe on the Shinedown (American Rock Band) web site. It seems their drummer LOVES to cook. This sounded SO GOOD, I thought it should be seen by those who LOVE to cook. Here is what he had to say about the recipe. "Hey ya’ll. Let me preface this recipe by letting you know that this is NOT traditional. This is a quick and easy recipe that is sure to make you smile. It tastes great as a main course or for leftovers. If your from Louisiana or Mississippi please don’t hurt me." - Barry Kerch

    Recipe #372415

    Ok, so my Hubby and I went out the other night to a bar in DC and met another couple. His parents were Greek and owned a restaurant and he SWORE this was the best recipe his dad made. I tried it and needed to tweek it... as usual. :D The original recipe called for 1 WHOLE STICK OF BUTTER!!!

    Recipe #365531

    This is the recipe that I am commanded to make for every cookout (and party for that matter). This dip and the BIG size bag of tortilla chips and your are good to go. Everyone we know LOVES cheese, so I use alot. I think 1 cup of cheese for each layer in the recipe will work, but you know what you like. Use as much or as little as you want. *For some reason, it's not registering on the list of ingredients. It's suppose to be 1 SMALL CAN OF CHOPPED BLACK OLIVES.

    Recipe #324157

    This is my MIL's recipe. When I first watched her make it, I was a little taken aback. I had NEVER seen anyone marinate chicken in mayonnaise! But, it worked!! the chicken did not burn, it was so flavorful and has become the norm in our house. I've only used the full fat mayo for this so I'm not sure if the low fat or fat-free will work. I also skin the thighs, but you don't have to.

    Recipe #323938

    This is a recipe that I tweeked from the back of the San Georgio macaroni box. It has become a favorite. People - this is NOT calorie friendly, VERY VERY FATTENING!! If you do not want to use the wine, just replace with milk (5 cups) and add some other seasonings, like Basil, Rosemary or Thyme. Use what ever makes your taste buds happy!!!

    Recipe #302927

    My husband came up with this one. EXCELLENT!!!! Easy and tasty. He makes this for dinner with a side of baguette bread and nothing else. I've added grilled chicken breast and was fantastic! Enjoy!!!

    Recipe #206615

    I found this recipe a bunch of years ago, so I really don't remember where I found it. I have, as is my nature, changed it a little. I think the only hard part of this recipe is "skinning" the tomatoes. I usually end up using a potato peeler to remove the skins.

    Recipe #154309

    An old friend on mine used to make this all the time. He has since moved back to Indiana and I have never seen this mix before or since (hense the name I have chosen). He used to use anything. I now use 93/7. WAY less oil in the pan when done!

    Recipe #153805

    Here is the meatball recipe that is suppose to go with Euvedge (Poor Man's Stew). Like I mentioned on the other recipe, I didn't like them much when I was a kid, so my mom would leave them out of my bowl. I grew up leaving them out of the pot. It's not that the meatballs taste bad, I just didn't like lamb as a kid. Of course, tastebuds change as we grow older and now I LOVE lamb; I just can't make myself to add the meatballs to the pot because whenever I make Euvedge, I think it's because I'm a little homesick for the past.

    Recipe #63867

    People have been getting confused with this title and I am SO sorry. This is not really a "stew," but more like a Goulash. I am REALLY sorry Windhorse 23 was confused about that. This recipe is my number one FAVORITE dish. Mom usually made it with meatballs made from ground lamb and raw rice, but I never ate them so I've left them out; I'll submit the meatballs separately for those of you who would like the recipe - I'll name the recipe Euvedge Meatballs. Now, this is what I consider comfort food. I would eat this over plain white rice and know that life could not get any better. This is also one of those dishes that is even better cold the next day.

    Recipe #63866

    The name of this dish is Egyptian Salad, but I've seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants...It's name should be more like North African Salad.

    Recipe #63864

    Like I mentioned in my Bio, my mom wrote a cookbook back in 1984. It was a combination cookbook/biography. I have my own copy which is a really good thing - sad to say my mom doesn't cook anymore. Anyway, this is ONE of my many favorites that I make ALL the time. I don't mess with this recipe because you just don't mess with perfection!!!

    Recipe #63862

    This a recipe I got from one of my mother's friends - Judy Mensche. This looks difficult, but it's not really. I just couldn't figure out how to explain the layering. I love this recipe AND it is just as good without the beef. You can't tell when I leave the meat out because of the beans. I've also used different bean combinations. You don't HAVE to use black beans and pinto beans. I've used red beans, navy beans, even lentles, just as long as they are really cooked (ie - out of a can for me).

    Recipe #63754

    This is an easy pasta salad I threw together one night when I forgot about the company pot luck. Easy, quick and easy to play with.

    Recipe #62610

    This is another Sunday evening creation. Can you tell that Sundays are Pajama days? I think this would also work with carrots or okra.

    Recipe #62214

    My Husband and I were hungry one Sunday evening and I did NOT want to go to the store, so I went hunting through the kitchen and came up with this. It is VERY versatile. I've made this with Shrimp and scallops. I've even made this with Zuchini as a side dish. And as far as which salsa, you get to pick what kind or how hot.

    Recipe #62212

    This is a recipe my husbad created one evening when I called and he was hungry. It turned out SO good, we kept the recipe.

    Recipe #62211

    This is a very simple salad. My mom would make it as a side dish for omlettes for brunch. I usually serve it with grilled steak or by itself. for those of you who do WW, this is 1 point per serving.

    Recipe #62029

    This is a very simple side dish from Puerto Rico (actually, I think it's from the carribian in general, but I learned it in Puerto Rico) Plantains look like giant bananas (Tastes NOTHING like bananas), but taste like potatoes when cooked BUT... the blacker the plantain gets, the sweeter it tastes. This recipe calls for a very yellow plantain.

    Recipe #61398

    My mother is from Switzerland and this is a dish she used to make ALL the time, but it is not calorie-friendly NOR is it cholesterol-friendly, but it is so good - Comfort Food. This is exactly how my Grandmother makes it, but I have played with this recipe many times. You can add cooked ground beef to the layers, sautéed chicken. I've added chopped ham. Stay away from anything with liquid like tomatoes, zucchini or mushrooms; for some reason they are too watery for the dish and leave a yucky pool of liquid in the bottom of the dish. The potatoes won't absorb the liquid. I've also played with cheese combination. So far, Swiss and Colby work well together (I grate the two together and toss them together) and so does cheddar and fresh parmesan. Good luck and have fun with this recipe.

    Recipe #61249

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