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    80 Recipes

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    It's almost impossible to make risotto for just two people, so I always end up with a pot of "what-the-heck-to-do-with-this?" I had made a batch of wild-mushroom risotto and just could not throw away the leftovers. I made/froze little *arancini* balls with some of it, but still had a couple of cups left. A peek into the fridge revealed some leftover sauteed zucchini and yellow squash, and a ball of baby mozzarella that needed to be used. Voila'! Veggie risotto pie! Cook it 'til the edges get crisp and brown, let cool, slice and serve. Really best at room temp.

    Recipe #513706

    During a recent really, really cold snap, I developed a craving for a good, thick, chunky Louisiana-style gumbo with a spicy kick. This turned out perfectly. The sesame oil and smoked paprika give it depth, so that you won't miss ham or seafood in this gumbo. I'm glad I made a huge pot of it! You could serve this over brown rice, but I think it's dandy all by itself.

    Recipe #512588

    Just as tasty as the big cakes, and really cute on a platter.. I made these for a friend's brunch, and her verdict was, "insanely delicious!" Hide a tiny plastic baby in one of them for extra good luck to whomever gets it. Note: prep time includes rising time.

    Recipe #512125

    I love this over cream cheese or Brie on a cracker, but it's great with roast turkey or pork as well. The color is beautiful---makes a nice holiday gift!

    Recipe #509257

    A variation of Mireille Johnson's *tourte de blettes* recipe in *Cuisine of the Sun*, this south-of-France treat is a party staple for us! The sweet-savory combination is always a delightful surprise!

    Recipe #507301

    Every year about this time I can hardly get enough Vidalia onions! This is a favorite for breakfast, as it's not as "eggy" as quiche...just mellow sweet onion flavor baked in a hand-rolled short butter crust. This is one recipe that I won't use a pre-made commercial piecrust for! These are tasty party bites made in miniature muffin tins, too.

    Recipe #501943

    I invented this for my young cousin's wedding reception. His outdoor-gear company's name is "Sierra Madre Research" so I thought something with a south-of-the-border flair might be tasty. IT IS! This would also work well with chopped shrimp or shredded cooked chicken, in which case you could kick the "heat" up a notch (I kept the spices on the milder side so as not to overpower the delicate crab flavor).

    Recipe #501693

    This is a delightful, rather sweet curry that everyone seems to really love. It is vegan-friendly, but adding leftover shrimp works nicely, too. I've even used leftover turkey after Thanksgiving, and topped it with cranberry chutney! For a hotter curry, use cayenne instead of black pepper.

    Recipe #500595

    I took the basic oatmeal cookie recipe (right off the Quaker box) and added everything I could find in the pantry: chocolate chips, raisins, even some peanut butter. Was out of vanilla, so added almond extract. Wonderful chewy crunch!

    Recipe #498083

    A rich-tasting, rosemary-scented bowl of pure comfort for a cold day!

    Recipe #493676

    Don't be afraid of the amount of garlic---roasting really mellows the strong flavor!

    Recipe #490979

    If you are expecting vegan house guests, and wondering what in the world to offer them for a breakfast bite, search no further! I found this recipe in *The World at Our Table*, a school-fundraiser cookbook sent to me by my Regional Cookbook swap partner Kerfuffle-upon-Winkle. Only after mixing the dough as directed did I realize that it contains no eggs nor dairy---and, indeed, no oil! I thought, "Uh-ohhhh...there's a mistake...!" But it rose beautifully, and when baked, tasted as bread probably tasted to hungry peasants in the Middle Ages---chewy, earthy, crusty, GOOD! Two notes: 1) the "cracked wheat" specified is exactly the same as the stuff you'd use in tabbouli---the bulghur. And 2) the addition of a little molasses and some raisins is my own idea, and it is the perfect way to add just a slight hint of sweetness, if you (like me) prefer a breakfast bread that isn't too sugary! Get a big bowl for the dough---this makes three hefty loaves. But...they freeze!

    Recipe #488940

    When we grill out, we always end up with too much salmon! This is a tasty way to use up a leftover fillet (and any bits of baked potato), and makes for a nice change from eggs at breakfast.

    Recipe #488363

    This recipe was in our local paper yesterday, courtesy of Mr. Mitchell Moore of Campbell's Bakery. I made a batch this morning, and they are sooooo deeply chocolate-y and rich! Crisp outside, chewy inside...perfect. Hint: chill dough, and slightly underbake for maximum chewiness.

    Recipe #485861

    Tonight's dinner for His Meatship, with sides of some delicious fresh Mississippi vegetables! The nice crust makes this a healthful alternative to fried chicken.

    Recipe #483187

    My fun-girl bridge group came over last night for snacks, dessert, cocktails, and---oh, yes, cards, of course! As the weather has been H-O-T as the hammered hinges of Hell lately, I wanted to serve something cool and refreshing. I found a recipe for "white sangria" in my file, no idea of source, and fiddled with it (omitting the cup of sugar, for one thing; the lemonade concentrate is already sugary enough!) until I achieved this "Absolut" stunner of a summer beverage. Cheers, y'all!

    Recipe #481705

    My daughter and I loved something very much like this in a London pub recently, served with warm wheat pita wedges. I came home and tried to replicate it. The basil was a last-minute inspiration, as I had just picked a lot of it in my garden.

    Recipe #480287

    This smoky, spicy spread is always popular on crackers with drinks.

    Recipe #478289

    So delicious warm or chilled, utterly free of fat, and could not be simpler to make. You probably have all the ingredients on hand right now!

    Recipe #478177

    Sublime, because you MUST use the most expensive jumbo lump crabmeat. Ridiculous, because it's embarrassingly easy to throw together! If you have leftovers (although you probably won't, trust me) you can butter and toast an English muffin, poach an egg and plop on top of it, then spoon this on top for your own little private brunch treat with a glass of bubbly Spanish cava!

    Recipe #477307

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