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    You are in: Home / Cookbooks / My Main Cookbook (Public Recipes)
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    316 recipes in

    My Main Cookbook (Public Recipes)

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    1 Reviews |  By Dee514

    This is a basic (not overly sweet) cream cheese cheesecake recipe. "cooking time" includes the separate baking time for the crust.

    Recipe #288045

    From Lorna Sass's book "The Pressured Cook"

    Recipe #287835

    From executive chef John Greeley of the 21 Club, Manhattan. (As published in my local news paper).

    Recipe #283269

    This recipe is from the SCCC Culinary Arts program. Recipe makes approx 1 1/2 cups dip.

    Recipe #283226

    1 Reviews |  By Dee514

    Recipe is from the Carnegie Deli in midtown Manhattan. (As published in my local newspaper). Read full recipe and "notes" before starting, this cheesecake uses a different baking technique. A note from me: If your springform pan leaks, the butter (from greasing the pan) could seep out during baking, dripping on to the bottom of your oven and cause smoking. Please be careful. (80 minute cook time includes the 30 minute cooling time)

    Recipe #283147

    Posted in reply to a recipe request. This recipe is from the cookbook "Cooking into Europe (choice common market dishes)," Dishes of West Germany section. (C1973) "Time to Make" Does NOT include rising time for the dough/crust.

    Recipe #281456

    This is the dough recipe my grandmother used for pizza, it's the same recipe I still use for pizza and for calzones--the only change I've made is that I substitute shortening for the "leaf lard"....I suppose you could use olive oil for the shortening although I've never tried it. This is the dough recipe only. Please use your favorite pizza recipe for baking times/temperatures. NOTE: 2 hour "cooking time" is approx rising time.

    Recipe #268460

    1 Reviews |  By Dee514

    I sometimes use this pizza dough as a substitute for my grandmother's recipe (which contains leaf lard). This recipe works, but I prefer Nana's, LOL ;) NOTE: The 2 hour "cooking time" is the rising time for the dough.

    Recipe #267710

    2 Reviews |  By Dee514

    From the October 2007 issue of Good Housekeeping Magazine. An updated version of GH's 2002 "The Best (Do-Ahead) Turkey Gravy" (recipe # 42402). For extra added flavor, add pan juices from the roasted turkey (or thin with homemade or canned chicken or turkey broth) when reheating the gravy.

    Recipe #261734

    Cook Time = the time it takes to freeze 1 quart of ice cream in my machine.

    Recipe #252855

    Posted in reply to a recipe request. This recipe is from the cookbook "Cooking into Europe (choice common market dishes)," Dishes of West Germany section. (C1973) This cake is a sponge cake.

    Recipe #231750

    2 Reviews |  By Dee514

    Adapted for a pressure cooker. (Based on my recipe #23294). Beef stew the way my grandmother used to make it! A good hearty dinner on a cold winter night, served with lots of warm, crusty, Italian bread for dunking into the sauce, mmmmmmm....... Tastes even better the second day. NOTE: I used my Fagor dual (high/low pressure) 6 quart pressure cooker when I prepared this. Everyones pressure cooker cooks a little different, so the cooking times are based on my experience with my PC. You may need to adjust the times for your PC and/or your personal tastes. **The 24 minute cooking time is the ACTUAL TOTAL cooking time under pressure. It does not include "natural release" time or the time it takes to bring your PC up to correct pressure.

    Recipe #206282

    1 Reviews |  By Dee514

    Posted by request...This recipe is from THE PANERA BREAD COOKBOOK: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe by the Panera Bread Team. Recipes by Ward Bradshaw and Joel Cammett. © 2004 by Panera Bread.

    Recipe #202496

    Posted in reply to a "recipe request". Prep/Cook times do not include the 1-2 hour chilling time before processing in your ice cream machine. The 20 minute "Cooking" time is the time it takes my ice cream machine to freeze approx 1 Quart of ice cream.

    Recipe #182005

    2 Reviews |  By Dee514

    Posted in reply to a "recipe request".

    Recipe #150641

    2 Reviews |  By Dee514

    I have hesitated to post this recipe because there are so many zucchini cake/bread recipes already posted here. However, since I have retired from "semi-commercial" baking, I thought I would start posting some of "those secret" recipes. This recipe won 2 blue ribbons for me at the tri-county Altamont Fair in 1987.

    Recipe #128997

    1 Reviews |  By Dee514

    This is my grandmother's recipe for the chocolate variation of Torrone. Torrone is a traditional nougat candy with hazel nuts (or almonds, or a combination of both), usually served at Christmas and/or Easter. Please note - the mixture sets up quickly, so work quickly. You may find that lining the loaf pans with waxed paper before adding the wafer to be helpful. Should some of the mixture ooze under the wafer, it could stick to the loaf pan, making it difficult to remove the torrone from the pan for slicing.

    Recipe #106781

    A very traditional Italian hoilday (and/or) special occasion treat, always made at Christmas time. Note: The "cooking time" given is an approximate total cooking time. Each batch should only take about 5 to 10 minutes or so to fry up.

    Recipe #106526

    Posted in reply to a message board request. This recipe is from "The I love Peanut Butter Cookbook" by William I. Kaufman (1965). I cannot vouch for the results, as I have never tried this recipe. Note: Cook Time does not include chilling time.

    Recipe #103208

    3 Reviews |  By Dee514

    Having married into a Polish family, I had to learn to cook sauerkraut "properly," as it was frequently served as an accompaniment to pork, ham and homemade kielbasa. This is how my M-I-L taught me to make it.

    Recipe #99341

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