Recipe Sifter

Bright In Color!! ..Great In Taste! ..This Delicious Mexican Style Spaghetti Dish Is Flavorful And Fun To Make!! Served Warm or Room Temperature.. It's Great!! Anytime.. Summer Or Winter!!

This vibrant Creole-style rémoulade sauce, a zesty twist on tartar sauce, boasts bold flavors from whole-grain mustard, tangy pickles, and a kick of cayenne. Perfect for crab cakes, shrimp, or any fish dish, it’s a versatile condiment that elevates seafood with its creamy, spicy profile.

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

Nothing is better than a warm pumpkin soup at your Thanksgiving menu.

Refreshing Bulgar salad with garbanzo beans (chickpeas).

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

Quick and easy scrambled eggs with a bit of Mexican flair. Served with corn tortillas and salsa. Perfect for one serving and very easy to double up for two.

Turn leftover turkey into a refreshing pasta salad with sweet great peas, crunchy celery topped with bacon.

Packed with nutrients and the burger is also delicious. Serve these veggie burgers with whatever toppings you feel like.

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Pork chops with dill cream gravy, simmered in white wine with mushrooms and scallions, then finished with sour cream. A one-skillet dinner served over rice.

Cajun seafood dirty rice loaded with shrimp, lump crab, homemade shrimp stock, and the holy trinity. Spiced with cayenne and thyme for that real Louisiana bayou flavor.

Falafel golden domes fry chickpea-herb patties to crispy perfection, stuffed into pita with tomato, lemon, and drizzles of tahini sauce. The Middle Eastern street-food classic done right at home.

Scallop and shrimp dumplings pack a gingery seafood filling into pan-fried potstickers, crisp on the bottom and tender on top. Served with a bright ginger-garlic dipping sauce for dunking.

Fettuccine with peas, ham, and mushrooms in a Parmesan cream sauce. A rich, one-skillet pasta dinner with browned mushrooms and sweet pops of green peas in every forkful.