Recipe Sifter

This easy chicken etouffee brings Cajun country straight to your kitchen with a golden roux, the holy trinity of onion, celery, and bell pepper, and a kick of red pepper flakes. Ready in 40 minutes, served over hot rice.

Chicken Francaise: Parmesan-crumbed chicken cutlets browned crisp, then baked in a bright lemon-butter sauce with garlic and parsley. The Italian-American classic, served over rice to soak up every drop.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

A succulent dish made with juicy tomatoes, bell peppers and succulent shrimp and chicken breasts.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.

Crispy breaded sirloin stuffed with Danish ham and melty Svenbo cheese, pan-fried golden in butter. This Scandinavian-style beef cordon bleu is ready in under 30 minutes.

Bacon-laced venison stew with potatoes, carrots, tomatoes, and fresh peas, thickened with a flour roux and simmered until the wild game is spoon-tender. Serve with buttered corn muffins for a hunter's feast.

Bean lovers will love this delicious crockpot dish that tastes great with bread bowls or crusty bread.

Why preheat the oven when you can cook this hearty casserole in your crockpot while you're away.

A tasty and scrumptious chicken dish which can be simmered all day long to perfection.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

A succulent crockpot dish made with potatoes, green bell peppers, spaghetti sauce and dried basil.

The perfect seasoning mix for pot roasts, steaks or even fish. Just in time for the summer!

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Eggless egg salad crumbles firm tofu and tosses it with mustard, cider vinegar, honey, turmeric, and crisp celery for a vegan, mayo-free sandwich filling that mimics the classic.