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    467 Recipes

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    A wonderful vegetarian version of this traditional Vietnamese soup. One of my favorites.

    Recipe #238765

    In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy whole coriander seeds and grind them in a food processor or spice grinder; pre-ground coriander will be too fine.

    Recipe #186962

    From Fine Cooking. Excellent over Viet noodles (Bun).

    Recipe #186951

    Another Asian noodle recipe. Some say that this recipe would be more authentically Korean if made with "dang myun," noodles made out of sweet potato starch. You can usually find these in the grocery store, near the bean thread noodles. Snow peas would be great in this, as would some sauteed tofu.

    Recipe #160813

    A warming vegetable soup for cooler weather.

    Recipe #160048

    Old Gourmet recipe. As yet untried by me, but I am a biscotti nut and a pepper nut, so am recording in my files.

    Recipe #159657

    Alice Medrich recipe, found in Baking with Julia. Amazing, amazing cake recipe. This took me an entire LONG day to make, but it is well worth it. I'd also advise practice before you make it for company--I am glad I practiced on my husband once before I make it for a crowd. Absolutely decadent recipe by the queen of chocolate. See directions below for needed equipment.

    Recipe #156874

    Served these when my good friend visited last February. Excellent appetizer!

    Recipe #149704

    I made this up tonight when I couldn't decide what to have for dinner. Take the ingredient measurements with a large vat of salt.

    Recipe #116002

    This is an adopted recipe I've not yet had the chance to try. Here's what the OP had to say about it: "I’ve also heard this referred to as “Vegan Tuna Salad.” I absolutely love this salad! I’m not a vegetarian, let alone vegan, but this is fabulous. I've been buying it from Whole Foods Market in their Deli section (expensive little 8 ounce containers) so I came up with this by reading the ingredients listed on the container! I love it with tortilla chips..."

    Recipe #115557

    A dash of cayenne added just before serving makes this soup.

    Recipe #115439

    This is an adopted recipe. Here's what the original chef had to say about it: "This is a dish I learned to cook from my friend from Hyderabad, India. Don’t let the name fool you – its coconut, yes, but this is not like eating a Mounds candy bar – it’s not sweet at all. The powder is a condiment, served with buttered basmati rice and it is delicious. It’s Indian comfort food! I usually make a batch of the powder at the beginning of the summer and it lasts for a while. Serve the buttered rice combination with chicken or fish grilled on the BBQ – it’s delicious and people will ask you what this is – it is not a heavy coconut flavor at all! Dry roasted channa dal, coconut powder and the other ingredients are available at Indian grocery stores. You will need a food processor and a coffee/spice grinder. You could easily cut the recipe in half if you are afraid to make that much of a commitment. Naturally you do not have to make so much rice, but this will give you an idea of the proportion of rice to powder…for an individual serving, you can add a teaspoon or two of the powder to your buttered rice. Two cups of basmati rice will serve about 8 to 10 people – it’s relative. The powder recipe makes 5 cups. Prep time reflects the time it takes to make the powder."

    Recipe #114823

    From Bon Appetit. Served this with a side of roasted salmon. Absolutely divine. I used a bit more stock than called for near the end of cooking time, just to make it a little creamier.

    Recipe #111092

    This is on my menu for Thanksgiving. I have made this before and it is so wonderfully delicate in flavor--perfect warm up to a larger meal, and perfect Fall recipe from Cooking Light.

    Recipe #104680

    From Cooking Light. Terrific recipe--tastes even better cold, the next day! The snow peas and mung sprouts were my own addition, so feel free to leave them out. Perfect to take to lunch the day after serving for dinner!

    Recipe #103584

    This recipe is one I recently adopted. I have not yet tried it, but it sounds as though this recipe is great! Here's what the original poster had to say about this recipe: "I came across a request for an eggyolk sauce recipe on the forum. I did a little research on the net and since I found so many requests, I decided I need to try this. So this is my version of the widely searched sauce. I don't know whether it is anything like the real stuff, so I appreciate if people would tell me so in a review. In any case I believe this is a nice recipe for a little different homemade mayonnaise, that tastes good with Seafood. On tasting it, I believe that variations with wasabi, ginger or garlic would be very nice as well."

    Recipe #102309

    this is AMAZING!!!! Have some nice crusty bread to sop up the luscious juices. I served this as a main dish--serves 4 as a main dish, six-eight as a side. Please be sure to let this set out before serving, as the recipe instructs--it makes it a much more cohesive gratin.

    Recipe #101106

    Yummy. I love mahi mahi and this is a terrific sauce.

    Recipe #100865

    Threw this together this morning to use up a huge chunk of Asiago cheese and also to help keep my ailing chive plant alive (it was getting overgrown!) This is a GREAT combination--Asiago is a wonderful cheese that's too often overlooked, and of course the combination of chives and eggs is a classic one. Enjoy!

    Recipe #99533

    I bought a HUGE white squash at our local farmer's market this weekend; the little old lady selling it told me that I could get "5-6" pies out of it. Well, there was enough squash to make EIGHT PIES! So, I made two and froze the rest of the filling. Anyway, this recipe produces a spectacular pumpkiny custard, and you CAN replace the pumpkin with a mild-flavored squash; simply remove the seeds and rind, cut into chunks and boil until soft. Then puree, and voila--you have what usually comes in the cans! Originally from the Joy of Cooking.

    Recipe #99416

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