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    31 Recipes

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    From Taste of Home's "Five Ingredient Cookbook." Very easy and yummy! I might also try marinating the chicken in the salad dressing, grilling the individual components instead of sauteing, then slicing the chicken and serving on a bed of lettuce as a nice salad.

    Recipe #366734

    Originally from Taste of Home's "Five Ingredient Cookbook." Tacos in a biscuit. Easy and yummy. I've thrown some extra spice into the meat here. I am guesstimating on all amounts, as really I just use dashes of each until I feel comfortable that all meat has been seasoned through. "Jump Up and Kiss Me" is a hot sauce that is one of my dad's fave's and I've now always got a bottle on hand, too. I think you have to special order it. Though I do highly recommend it, if you can't find it, just sub in hot sauce of your choice. These work best if you use original style biscuits, not buttermilk, and definitely not the "Flaky Layers" kinds. You can also just buy and use "Mexican Blend" cheese pre-shredded at the store.

    Recipe #363372

    Originally a recipe from Taste of Home's "Five Ingredient Cookbook," but I have done much tweaking to get it just right. This one is so yummy and filling, and the flavors blend surprisingly nicely. If you can find apple pie filling with cinnamon already added, you can just use that. Usually I can't find it at my store. Also I frequently cannot find 6 oz. packages of stuffing mix, so I just make about 2 cups of stuffing, or a whole box, and put the extra on the side. This recipe was originally for pork, so you can also substitute 6 boneless pork loin chops for the chicken. We are more chicken fans at my house! You can also leave the chicken breasts whole if you prefer. I just find it blends nicely with them chopped.

    Recipe #363247

    This was originally a grilled or sauteed pork chop recipe from the Taste of Home Test Kitchen that I have tweaked. I used tenderloin instead because I am not a bone-in person, and then decided on oven-roasting to keep it tender and juicy. Do not skip the searing step. It really locks in the juices. The flavor on these is absolutely amazing. So tender, and the flavors of the sauce combine beautifully.

    Recipe #362541

    I got this recipe from a friend in high school and have made it almost every year since as a favorite on either Thanksgiving or Christmas. These are simple and yummy, and I crave them every fall! I usually fully process the walnuts into a fine powder because I don't like the texture of nuts, but they add a nice flavor.

    Recipe #345561

    From the book, "365 Ways to Cook Chicken" by Cheryl Sedaker. I tend to substitute boneless chicken breasts, and have never actually tried this with the slivered almonds. This is one of those recipes that really is so easy to make but looks amazing and is very impressive at dinner parties.

    Recipe #343254

    I found this from someone else online, and fell in love with it. These are exactly like the cookies I have ordered from Cookie Bouquet. The lemon is what really does it. Make sure to use high-quality, super-fine granulated sugar, as this combined with the powdered sugar gives that melt-in-your-mouth feel. My husband and I enjoy decorating them together.

    Recipe #312031

    I initially got part of this combination from a Food Network show, and have added a few things along the way. I call it "Spicy Rice" and my husband loves it. It makes normal steamed rice much less bland. The step by step process allows all the ingredients to cook into the rice. I usually take into consideration the entree I'm serving it with before I add the Cajun Seasoning. It's a personal preference. All ingredient amounts can be adjusted according to taste.

    Recipe #310201

    From a website called Dr. Delicious. When I heard the website name, I thought, "Really?" But it's actually the best recipe I've found for this. Even better if you make the French bread fresh that morning.

    Recipe #308997

    Sauteed chicken with tangy orange sauce. This is great with steamed rice!

    Recipe #308806

    This is another one of the recipes I got from my dad. He made them for New Year's and I could absolutely not stop eating them. We substitute phyllo dough for the spring roll wrappers sometimes and it still turns out great. You can also substitute Sambal Oelek for the chili flakes.

    Recipe #418317

    I found this recipe online. It looks cute and fun, very fast, and is a great idea for informal gatherings!

    Recipe #418239

    I got this from my dad. He served it with a Wild Mushroom Ragout and white rice. Butter noodles would also work nicely. Try to use a good cut of meat (topside, neck or chuck steak) and a medium red wine.

    Recipe #418238

    I got this recipe from my dad. It is great served with wild rice or in a big cast-iron skillet with toasted country bread. When looking for mushrooms, local wild mushrooms are best. For a richer flavor, soak a few dried wild mushrooms such as morels or porcini in brandy or sherry for 30 minutes, then add to the simmering ragout. You can also use mushroom or vegetable stock instead of the chicken stock.

    Recipe #418236

    From the Better Homes and Gardens Cookbook. These are yummy! They disappear in no time at any party. They do take a little time and technique to prepare though!

    Recipe #418235

    Very simple. No cooking. No boiling water. I am a preschool teacher, and use it all the time for my kids. It is just the right consistency, and doesn't leave all the messy "bits" on the table like store-bought. You just have to play with the amount of flour till it gets where you like it.

    Recipe #367038

    Very simple, easy and elegant appetizer, perfect for a brunch or tea. From a magazine produced by local grocery store.

    Recipe #367024

    From "365 Ways to Cook Chicken." The marinade on this is very sweet, but good. You can also substitute boneless skinless breasts for the whole chicken

    Recipe #366730

    These look and smell like real gingerbread, but are not edible! They are extremely cute ornaments for the tree, and can be decorated with acrylic paint once they are dry! They harden up very well, and will last for years if cared for. I have so many good memories of taking out the tin of these on Christmas, and having the house smell like gingerbread instantly while trimming the tree! Note: Prep time includes cooling time before baking, as well as hardening time after baking.

    Recipe #366729

    A friend brought this to a dinner party, and it was so wonderful I had to have the recipe. If I make it again, I might strain the orange marmalade first, as I feel it doesn't really fit the texture of the rest of the pie. If you use it as is, be prepared for a very creamy pie with a layer of small orange chunks in between the filling and the crust. For the chocolate cookie wafers, you could either use Nabisco Famous cookie wafers, or Oreos taken apart with the filling scraped out. All substitutions listed in the recipe were suggested by the original chef.

    Recipe #366719

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