Recipe Sifter

Add some cheese to your succulent chicken with this delicious recipe that uses parmesan cheese and a variety of spices.

A quick and easy homemade chili seasoning mix with just a bit of heat and no salt.

Macaroni and TVP skillet mix, a shelf-stable pantry blend of dry elbow pasta, textured vegetable protein, and herbs. The make-ahead vegetarian one-pot dinner kit ready to cook in 25 minutes.

Store bought chili powder lacks authentic flavor. We like to make our own homemade chili powder which adds a tremendous boost to Chili, Tex-Mex or Mexican recipes.

Toasty garlic bread is a quick-to-make addition to a meal.

Use this when you find a recipe that calls for dried Caesar Salad Dressing mix.

Easy to make, takes no time, and tastes absolutely delicious. Juicy, cheesy and packed with flavors. It's perfect for lunch or supper.

Tilapia fillets rubbed with a smoky spice blend of paprika, cumin, oregano, and dry mustard, then seared in a screaming-hot skillet until bronzed and crispy. Dinner in 15 minutes.

Start a party with your shrimp with this delicious recipe that uses clam juice, beer and hot pepper sauce.

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

A gently seasoned homemade Italian sausage. Fennel seeds, oregano and a bit of garlic. Perfect for making up a batch of bulk Italian sausage for use in other recipes.

Shrimp boat on a crispy Boboli shell with lemon ricotta, artichoke hearts, and herb-sautéed shrimp in a white wine reduction. Ready in 30 minutes flat.

Oven-baked eggplant slices coated in seasoned egg whites and crushed corn flakes. Crispy without frying, no oil needed, and just as good cold as hot.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.