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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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    2 Reviews |  By Dee514

    Posted in reply to a message board request. This is the recipe I use for watermelon sorbet. I make it in my ice cream machine, but I'm sure you could freeze it in a shallow pan if you don't have a ice cream machine. This recipe works well for making sorbet from most (non citrus) fruits. Cook time = freezing time in my ice cream machine.

    Recipe #68435

    1 Reviews |  By Dee514

    Although this is a wonderful ice cream recipe (IMHO), it is an old one, and contains raw egg. Please feel free to use an egg substitute or pasteurized eggs in this recipe. You may leave out the egg altogether, but the texture may suffer. The "Cook time" is for the processing time of my (your) ice cream machine. The 1/2 to 1 hour "chill time" was not included in the Prep/Cook time.

    Recipe #68038

    47 Reviews |  By Dee514

    Although this is a wonderful ice cream recipe (IMHO), it is an old one, and contains raw egg. Please feel free to use a fresh egg substitute or pasteurized eggs in this recipe. You may leave out the egg altogether, but the texture may suffer. The "Cook time" is for the processing time of my (your) ice cream machine. The 1/2 to 1 hour "chill time" was not included in the Prep/Cook time.

    Recipe #68036

    A very refreshing treat on a hot evening. This is a basic sorbet recipe which works well with other citrus fruits. The amount of sugar may need to be adjusted if you are going to make pink grapefruit or lemon sorbet. Cook time = freezing time for my ice cream machine.

    Recipe #67758

    Posted in reply to a message board request for a "Dolly Vardens Cake recipe." Other than fish recipes, I did find one recipe in my file cabinet for a "Dolly Varden" cake. To be honest, I can't recall if I've ever made the cake, and I don't know where I got the recipe from (its hand written on a piece of very yellowed paper....at the top it says "from the 1922 cookbook"). Here it is:

    Recipe #67718

    1 Reviews |  By Dee514

    This recipe was posted in answer to a message board request. It was one of many recipes that came with my ice cream machine. Cinnamon ice cream is yummy on warm apple pie, baked apples, bread pudding or just in a bowl by itself, on a hot night. Freezing time for this recipe is 30 minutes in my electric ice cream machine. Time may vary according to the manufactures directions for your ice cream maker. Cook/Prep times do not include the 1 to 2 hour chillling time needed before processing/freezing the cooked mixture. Note: The egg yolk gives the finished product a better texture. ** This is an "old" recipe....before "Splenda" was developed.

    Recipe #67383

    33 Reviews |  By Dee514

    This recipe was posted in answer to a message board request. It was one of many recipes that came with my ice cream machine. Cinnamon ice cream is yummy on warm apple pie, baked apples, bread pudding or just in a bowl by itself, on a hot night. Freezing time for this recipe is 30 minutes in my electric ice cream machine. Time may vary according to the manufactures directions for your ice cream maker. Cook/Prep times do not include the 1 to 2 hour chilling time needed before processing/freezing the cooked mixture. Note: The egg yolk gives the finished product a better texture.

    Recipe #67382

    1 Reviews |  By Dee514

    I've had this recipe for 17 years (long before I owned an ice cream machine), and can't recall where I got it from. Since this ice cream is frozen in a loaf pan, no "ice cream making equipment" is needed. Cook time = approximate minimum freezing time, depending on your freezer.

    Recipe #66627

    5 Reviews |  By Dee514

    If you are looking for a delicious, impressive dessert, you should give this recipe a try. This cake is best when made the day before serving. Garnish the top with the chocolate whipped cream and nuts just before serving. The Prep/Cook times do not include the minimum 3 to 4 hour cooling time needed before serving.

    Recipe #66625

    12 Reviews |  By Dee514

    A yummy, rich, refreshing dessert on a hot summer evening, or any time. This is an old ice cream recipe which was developed before there was "fat free" Half & Half. The fat free Half & Half may be substituted in either version according to your preference. Note: This recipe contains uncooked eggs, you may use pasteurized eggs or substitute Egg Beaters or egg substitute for the raw egg yolks. You may use pasteurized egg whites, powdered egg whites, or egg white substitute for the raw egg whites. Cook time = the freezing time for my (brand) ice cream machine. There is a 1-2 hour chill time for the mixture prior to freezing.

    Recipe #66100

    2 Reviews |  By Dee514

    This has been our family's traditional Easter dessert since long before I came into being. My grandmother (Maria) made it every year until she turned 78 and then declared "it was too much work." So that was the year (1970), I took over this traditional "labor of love." I still make it every Easter, exactly the same way she did. Here is her recipe. The Prep Time includes all the cooking, the 24 hour soaking time for the "dry" wheat, and chilling of the dough. The Cook Time is the actual baking time for the pies. Requires Two 9 x 2 inch round cake pans (I prefer Pyrex, because you can see how brown the bottom of the crust is).

    Recipe #65382

    21 Reviews |  By Dee514

    Italian Rum Cake is a delicious 3 or 4 layer cake, which is a tradition for birthdays/special occasions in many Italian families. There are 3 basic parts to the cake; sponge cake layers, pasticciera cream (filling) and (stabilized) whipped cream. Below are the recipes for all three parts. If you make it with 3 layers, omit the whipped cream layer. The sponge cake and pasticciera creams may be made a day ahead. The whipped cream should be whipped just before assembling the cake. Prep/Cook times do not include the 3-4 hour chilling time for the pasticciera cream. PLEASE NOTE: This is an egg leavened cake! The egg yolks and whites MUST be beaten to the correct volume and consistency or the recipe will not work. Also, the other ingredients must be folded in (beaten WHITES folded INTO the YOLK/sugar mixture NOT the other way around) in the order given in the directions or the cake will not turn out. The finished layers will be thin depending on the size of your pan. The smaller the pan, the thicker the layers and the longer the baking time needed. If you are expecting this cake to turn out like a "Génoise or American sponge cake," you will be disappointed as this is not a Génoise sponge recipe.

    Recipe #65363

    3 Reviews |  By Dee514

    Pan di Spagna (sponge cake) is used as a base for many Italian desserts and cakes. It is a somewhat dry cake, which is usually sprinkled/brushed with a rum or liqueur flavored syrup before the addition of a cream filling. Three 8 or 9inch round or square cake pans may be used instead of the sizes specified.

    Recipe #65221

    6 Reviews |  By Dee514

    This is a basic recipe for Italian pastry cream which is used as a filling for many cakes and pastries. The chocolate pastry cream is made from this same base, with the addition of the chocolate. Depending on the recipe you are going to use the pastry cream for, you may prefer to omit the lemon rind. Here are the recipes for the basic and chocolate variety. Prep/Cook times do not include chilling time.

    Recipe #65220

    1 Reviews |  By Dee514

    Served with some crusty bread and a green salad, this soup makes a great meal for a chilly night.

    Recipe #65013

    Broccoli bread is one of those "wing it" recipes I frequently make as an appetizer, or for picnics, etc., I use the same bread dough measurements and instructions that I use for my sausage bread (# 23872). The measurements for this broccoli filling are approximate. I do have a very good (imho) complete broccoli bread recipe posted (its # 42332), but my family prefers this filling.

    Recipe #64779

    1 Reviews |  By Dee514

    Antipasto is a traditional appetizer, which can also be served as a light meal. In our family its always served on holidays, but I frequently make it for a light weekend supper or when the guys are looking for a snack when watching a game. Please adjust the amounts and ingredients to your preferences and the number of people you are serving.

    Recipe #64777

    7 Reviews |  By Dee514

    Giardiniera is a mixture of pickled veggies, usually served as a condiment, side dish, or mixed into salads. Here is a recipe for making both the sweet or the hot variety. Basically its the same vegetable mix, the sweet version contains sugar in the marinating liquid, the hot version does not. The sweet version takes 2 days to marinate. The hot version takes 2 to 3 weeks. Since I don't can, I can't give you instructions for that....sorry. The "cook time" is the marinating time for the sweet version.

    Recipe #64772

    I like to make this as a side dish, or with extra tomato sauce added, I serve it over pasta or rice. Its a tasty way to use those extra veggies from your garden.

    Recipe #64768

    13 Reviews |  By Dee514

    This is a delicious chocolate frosting that is not too sweet. It is equally good on chocolate or yellow cakes, and the only frosting I use for my chocolate sauerkraut cake.

    Recipe #64550

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