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    674 Recipes

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    Here's a hearty, creamy chowder for St. Patrick' Day. You guessed it. It contains corned beef, potatoes, carrots and cabbage: St. Patrick's favorite feast in a soup! (No, it's not green -- and it's perfect to eat anytime of the year!) Recipe comes from BH&G.

    Recipe #422455

    I love the flavor of saffron; it also gives a golden color to whatever food it is added. This recipe is for a rather elegant soup made with chicken and artichoke hearts along with saffron rice. This hearty soup is well-flavored and easy to put together. Let it cook about 1/2 day and you'll have a tasty, nourishing soup to accompany with crisp bread and a salad. Recipe from BH&G.

    Recipe #422454

    Here is another from my collection of meatball recipes. This one adds basil pesto for additional flavor. This is a five ingredient recipe that goes together quickly, cooks unattended, and is ready to eat when you are. Recipe comes from BH&G.

    Recipe #422442

    If you love shortbread cookies, you will love this peppermint variation. Crushed candy canes are spread on top of the uncooked dough. This recipe comes from Food Network's Robert Irvine's new cookbook. I have not yet made this recipe but plan to at Christmastime; so I am posting it here so I will be sure to find it! Preparation time is an estimate.

    Recipe #422396

    Couscous makes such a very good accompaniment to a meal that I have been collecting recipes of many variations. This one comes from Food Network's Robert Irvine's new book. Couscous is easy to make; just let it stand in hot water. Cooking time is actually standing time. I have not yet tried this recipe but am posting the recipe here for safekeeping.

    Recipe #422367

    Food Network's Robert Irvine prepared this on one of the episodes of his show but he never posted the recipe. I was glad to find it in his new cookbook. This would make a wonderfully different dessert during the holiday season! The recipe yields 6 individual servings; just enough for a cozy dinner party! I haven't made this yet, but I want to know I can find it come December, so I am posting it here. I am estimating the preparation time.

    Recipe #422366

    This is a quick and easy recipe that is really delicious. It's so easy that I'll bet you will want to make it often. It's so delicious that you'll never get tired of it. This dish is nice served with rice, couscous, or mashed potatoes. The recipe was posted at Chow.com by member Staceeknj.

    Recipe #421348

    I received a new cookbook last week and three recipes immediately jumped out at me "to try first." This one is a light version of a soup that is often quite heavy. and this lightness makes it perfect for summer sipping. And it can be made in less than one-half hour: a big plus in the summer. The addition of pesto gives a welcome spark. The source of this recipe is "Easy Pasta" published by Ryland, Peters, and Small.

    Recipe #420952

    Many are familiar with tonnato (tuna) sauce: it is spooned over chilled veal or chicken breast slices to make a tasty meal. However in this version, it is the dressing which coats the salad ingredients and makes quite an impressive salad that is perfect for company. I received a new cookbook last week and this recipe plus 2 more leaped out at me "to try first." The book is "Easy Pasta" published by Ryland, Peters, and Small. Note that though the list of ingredients is long, the gremolata is actually made from many of the same ingredients as the dressing, but roughly chopped. If you are not a purist (I'm not!), you can also substitute rotisserie chicken for the chicken in the recipe. Be sure to zest your lemon before you juice it and use a well flavored tuna for this salad; tuna packed in oil generally has the best flavor. Cooling time for the chicken is not included in the timing. Prepare the chicken in the morning for afternoon service. This is the perfect salad for Memorial Day or Fourth of July.

    Recipe #420951

    I received a new cookbook last week and three recipes immediately jumped out at me "to try first." The book is "Easy Pasta" published by Ryland, Peters and Small. This recipe is a nice, healthier version of macaroni and cheese -- from scratch! Easy to make, this dish will make a nice supper. You can use either fresh or frozen spinach in this recipe, but either one must be thoroughly drained.

    Recipe #420950

    This is a quick to throw together entree for a busy weeknight. And it happens to taste wonderful, as well. I believe I copied this recipe from a magazine at the doctor's office as I love these quick and easy recipes.

    Recipe #417855

    This is another recipe from The Arizona Republic. This is a great treat, perfect for snacks or dessert. For a special treat, the newspaper notes that you could spread mascarpone over the tortillas before topping with the fruit. Sound good? Oh, yes.... While cinnamon sugar can be prepared by combining 4 tablespoons sugar with 1 tablespoon ground cinnamon as in this recipe, some people like it with stronger cinnamon taste and use only 3 tablespoons sugar. I use a gadget called the Nicer Dicer to chop the fruit for this salsa, but your food processor will work fine. Just don't process the fruit to a puree.

    Recipe #417851

    This is a delicious recipe that uses frozen cooked meatballs (or your own if you prefer) to ease the preparation, Make delicious hoagies of these meatballs and you'll have some go-o-od eating! The recipe comes from the current TOH Cooking School magazine, submitted by Peggy Rios.

    Recipe #417850

    This spinach-flecked casserole is so good with Easter ham or Thanksgiving turkey. It is different from the usual potatoes and very versatile, too. It even makes a meatless supper entree; just stir an additional one cup of cheese into the rice-spinach mixture. I think this recipe came from an ad for rice "way back when..."

    Recipe #417624

    This very old recipe is a tasty way to prepare almost any kind of fish fillets. I especially like it with tilapia or orange roughy fillets. The Campbell Soup people came up with the original recipe. I added the Parmesan cheese which I think is a definite "master-stroke," as they used to say.

    Recipe #417622

    The Lenten pretzel is an ancient Christian tradition. The early Roman Christians observed a strict fast during Lent, not eating any foods derived from animals. Even such staples as butter, eggs, milk, cheese and cream were forbidden. Therefore a special bread was created made only of flour and water and shaped to resemble two arms folded in prayer. It was called bracellae or little arms and today has come to be known as the pretzel. It is still traditional in many nations in Europe to eat pretzels during the Lenten season and there is a growing movement in the U. S. to revive this lovely custom. Make this easy casserole and review the place of the pretzel in Easter history!

    Recipe #417620

    These cutout cookies are crisp, buttery, and so-o good. They are my choice for delicate, flavorful Easter cookies, and I cannot believe they aren't already posted here. I use cookie cutters in traditional Easter shapes. A round cutter with scalloped edges makes beautiful cookies as well. Or use the comfort-grip cutters in an egg shape. Folks who think they are too old to decorate hard-cooked eggs will love decorating these cookies! Chillling time is not included in the timing of these cookies.

    Recipe #417619

    This recipe was given as a "easy comfort food." I had actually never tasted this before; but I do love mushrooms, so I thought I'd try it. And am I glad I did! This has to be one of the best new dishes I've tried in awhile. Whether for lunch or snack, if you like mushrooms, you'll love this dish!

    Recipe #417615

    I have taken great interest in using couscous since I found whole wheat couscous at Trader Joe's. This is a lovely version, made springlike with springtime additions. I want to use this side dish at our family Easter dinner.

    Recipe #417284

    If you have children in your family, giving them this dish will start their Easter in a special, appealing way. The recipe comes from a very old library cookbook whose name and author, alas, has been lost. Nevertheless, the author declared in his book that these eggs were traditional in his home all during his growing up years.

    Recipe #417273

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