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    You are in: Home / Cookbooks / Cuisine at Home
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    107 recipes in

    Cuisine at Home

    I haven't tried a recipe from Cuisine at Home that I didn't love!
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    The residents fell in love with these and it was a pleasure to watch and listen to them -- they didn't know what it was and we kept them guessing! Issue 63, Cuisine at Home.

    Recipe #245710

    From Cuisine at Home; posted for safekeeping. I will probably use straight 'chile' powder ( we like chipotle and chile de arbol ) instead of the blended 'chili' powder.

    Recipe #379253

    20 Reviews |  By chia

    This can also be made with turkey or chicken and is a Japanese dish. If you can't find mirin or panko, you can substitute sherry and breadcrumbs, but the flavor will be different

    Recipe #61838

    From Cuisine at Home mag.

    Recipe #375408

    These things are awesome. Got the recipe from a magazine called Cuisine at home. I've started to play with the recipe a bit, since everyone in my family loves spicy food, I've added some fresh Hatch Green Chile's in with the cheese, and chipotle, or Tabasco mayo works well for a little extra kick. Here's the original recipe out of the magazine tho.

    Recipe #309487

    from Paula Deen's kitchen

    Recipe #262632

    An amazing recipe that comes from Cuisine magazine

    Recipe #35049

    Celebrate with this pasta primavera! Slowly sweat the vegetables so they don't caramelize, next simmer them in a little pasta water, so as to help the goat cheese melt smoothly. June 2007 edition of Cuisine At Home.

    Recipe #243770

    51 Reviews |  By Bev

    As adults we expect more. These are not your ordinary cupcakes. This cupcake supplies more flavor per bite. Using the coconut milk (DO NOT use Cream of coconut), instead of whole milk will help to intensify the flavor. This recipe comes from Cuisine at Home. Enjoy!

    Recipe #111652

    From Cuisine at Home. I can't abide frozen spinach, so baby spinach leaves fit the role nicely. Cut down on the fat content by using lower fat milk instead of cream. A brief history of boursin, compliments of "Boursin is a modern, creamy, fresh cheese of cylindrical shape without rind. It is made with garlic and herbs or even black pepper. It is a soft industrial cheese with no affinage (maturity/aging process). The cheese was founded by Monsier Boursin in 1957. It has a rich, sweet flavor with a hint of acidity." Update: I discovered recently that there is a posted boursin cheese recipe on this site. I have not tried it.

    Recipe #151227

    This chicken is nice and crunchy with just a tiny little bite from the cayenne. Enjoy it alone, topped with honey-mustard dressing or atop a salad (See Recipe #145067). Cooking time includes the 20-30 minutes chicken dries between breading and cooking. This recipe is from Cuisine at Home magazine.

    Recipe #145068

    Got this out of Cuisine at Home magazine. When I saw the picture in the magazine I almost licked the page. So I made this for my husbands birthday. I doubled the recipe and made one 2-layered cake and 24 cupcakes so he could take some to work. For the cupcakes I cut the tops off and put some frosting in the center and then on top. So it was kinda like a layered cupcake. I also used my food processor to mix everything. Makes it very quick. Another hint from the book is to use an electric knife to cut the cake. Since the frosting is very sticky. We did that and it worked very good. Looked beautiful. Also came with a recipe for a Sweetened Sour Cream to serve along side this. The cake definately doesn't need it but it tastes really good so why not? My husband said it tastes like spice cake and a pecan pie mixed together.

    Recipe #295270

    Found this one in Cuisine at Home magazine. I wanted to be sure and save as I am cleaning out magazines. Prep time does not include roasting peppers. I do this in advance and freeze.

    Recipe #216508

    2 Reviews |  By Bev

    Have you ever considered roasting your chicken vertically? Your results will be tender and juicy. You can buy vertical roasting stands in a store, or you can use your angel food cake pan insert! If you decided to use this method, after roasting, make sure you clean the insert completely of all traces of fat or your next cake may not rise well. This recipe comes from Cuisine at Home.

    Recipe #111339

    This is Warren Brown's recipe. It is INCREDIBLE!!! Timing is the key. You won't be sorry!

    Recipe #217454

    1 Reviews |  By ellie_

    Recipe source: Cuisine at Home.

    Recipe #153442

    This is an upscale version of the Louisiana classic, steak grillades. Beef, bacon, onion, and bell peppers are tossed with peppy Cajun spice, then served over cheesy noodles and garnished with tomato and parsley…comfort food kicked up a notch! The recipe is from a Cuisine at Home magazine. I have not tried it yet, but when I do, I’ll be using turkey bacon (we don’t eat pork).

    Recipe #125093

    This luscious recipe comes from Cuisine at Home, Issue 64. Very tasty! Beautiful presentation!

    Recipe #240815

    I got this recipe from a Cuisine at Home magazine. The dish is elegant, simple to make and DELICIOUS!

    Recipe #160608

    2 Reviews |  By Bev

    You can use either fresh picked berries or frozen with this recipe. Do not use boxed raspberries if you use frozen. You do not need the syrup. Strain the seeds from the puree for a smoother sorbet. From Cuisine at Home.

    Recipe #96130

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