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    19 Recipes

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    If you're a cheese lover, this recipe is for you. It brings together all my favorite cheeses in a delightful flavor combination. These ingredient amounts aren't written in stone. Feel free to play around with the amounts. The brie wedge can be any size, really, and you can add more or less Gorgonzola, depending on how strongly or subtly flavored you want the cheese spread to be. Serve with crackers, bread or fruit.

    Recipe #413029

    This is one of my favorite week night dinners. I usually eat the whole thing myself since I live on my own, but it could be shared as a side dish. This recipe is easy to change up by substituting a different cheese or vegetable, or using different shapes of pasta (or filled pasta, such as tortellini). Try an Italian blend with Parmesan for an easy Alfredo. I also like to sprinkle on some bacon bits at the end before putting it in the oven.

    Recipe #410853

    This is a luxurious appetizer that is easy to make, and never fails to impress. Serve with your favorite crackers or sliced baguette.

    Recipe #413788

    For many years I kept the basic ingredient of this pie a secret, and for many years people wondered what was in it. Cream? Butter? Both? Well, for many years no one knew is that the main ingredient (besides chocolate, of course) is tofu! Why tofu? Not to be healthy or because I had anything against dairy, but because it's just easy. Why didn't I tell people? Because many of my picky-eater relatives wouldn't have eaten it if they'd known it was tofu. Finally, one day, after everyone had enjoyed a piece of pie, I let the secret out... but you don't have to. Make this pie, and let everyone think you spent more time making it out of cream and butter. One note: be sure to use silken tofu, not the meatier, textured tofu. Make sure it says "silken" on the box.

    Recipe #413535

    I had been a big fan of Saag Paneer before I tried this recipe, and so I was anxious to try a spinach curry with meat. The results turned out very tasty.

    Recipe #413735

    This salad is one of my favorites. It has a sweet and tangy flavor, and provides a great alternative to lettuce salads and pasta salads.

    Recipe #413383

    This is a very light and comforting soup. Great for sipping on winter days. I recommend using fresh, whole herbs because it really does wonders for the flavor, and they are easy to strain out at the end. The trickiest part is heating the soup without letting it boil after adding the egg. My recommendation is to keep a mesh strainer on hand so that you can remove any egg solids that do develop from the final product.

    Recipe #413302

    You're probably thinking, "Curry and cheddar? Really?" Honestly, they make a delicious combination. I like strongly flavored and spiced foods, and so I experiment by adding curry powder to a number of dishes, many with cheddar cheese (including mac-and-cheese), and so I decided to try it in broccoli cheddar soup. Here is the result:

    Recipe #414743

    This is one of my favorite curry recipes. It is incredibly easy but tastes like it took hours to make. It's a great starter curry for anyone looking to venture into the world of curry cookery for the first time. This is a versatile recipe; I've made it with both chicken or red meat, so I leave the meat choice up to the chef.

    Recipe #412108

    A colorful and elegant addition to any meal.

    Recipe #414202

    I have been making this recipe for years. It is a very simple recipe and it always meets rave reviews. I prefer it with bacon fat (I'm the sort of person who keeps bacon drippings in a canister in the refrigerator), but if you don't have any on hand, or want to make this recipe vegetarian, it tastes almost as good with vegetable oil. Black beans are my favorite, but you can also make this recipe with nearly any other type of canned bean. I've used pinto, kidney, cannelli and even chickpeas. Use this as a dip or a filling for burritos.

    Recipe #411401

    This curry is always a hit at my dinner parties. The coconut milk gives it a luxurious flavor and texture, and the tamarind gives it a piquant flavor. A good accompaniment to creamy and mild curries.

    Recipe #413534

    As much as I love chocolate, I'm rather bored with brownies as a type of dessert. Seems like they've "been done" too many times in my life. Furthermore, now that my mother is diabetic, I have to make sure that any desserts I make for my dad qualify as "not tempting" to her. In other words "not chocolate." Here is a recipe for "blondies" which includes many of my favorite "not chocolate" dessert flavors.

    Recipe #414200

    I developed this recipe from Butter Chicken (also called Chicken Makhani) recipes in order to make a vegetarian version with Cauliflower, but this sauce works just as well with the traditional meat base. You can control the spiciness level depending on what type of hot red chili powder you add; certainly feel free to add more than 1 teaspoon if you like a lot of heat, but mix it in with some sweet paprika (or use only paprika) if you like it mild.

    Recipe #487605

    This dish has become my favorite creamy tomato-based curry. It's the addition of the cardamom that makes this curry so fragrant. Traditionally, this curry is made with lamb. I recommend using lamb or beef, unless you want to keep it vegetarian, in which case tofu works well. If using tofu, I recommend making up the sauce a day ahead of time and marinating the tofu overnight. You can, of course, also marinate the meat ahead of time.

    Recipe #414201

    This is a recipe I came up with after trying many options for a simple flatbread to accompany my homemade curries. I wanted something quick and easy with minimal kneading or waiting to rise. You can eliminate the yeast from this recipe if you want an unleavened bread (or just don't have yeast around the house), but it's much softer and fluffier with the yeast, so I recommend using it.

    Recipe #408527

    Creme Brulee has the reputation of being a very difficult dessert to make, but the most difficult part is planning and patience. Plan to make this recipe a day before you need it, and make sure you have something to do while you hang around the house waiting for it to bake. As long as you have the right equipment and don't rush this recipe, you'll find that it's a no-fail creme brulee. Make sure you have the right equipment before you start. I recommend using two personal souffle ramekins (mine are approximately 4-5 inches in diameter and about an inch to 1 1/2 inches deep) and one baking dish large enough to hold them both; it is essential that the creme brulee is baked in a water bath. I use glass or Correlle to hold my ramekins.

    Recipe #413217

    I found a recipe online for lemon bars the other day, but it turned out that the recipe was just wrong. I knew I should have used my creme brulee making sensibilities from the start, but your first instinct is to trust a recipe, especially when it's for a dish you've never made before. Sometimes it takes a botched attempt get a great recipe in the end. Well, here is my new recipe for lemon bars, based on my recipe for creme brulee. Made it this weekend and it turned out great! I'd bet this would be good with key lime juice as well.

    Recipe #412819

    This is a delicious and simple bread that makes a wonderful accompaniment to an Italian meal.

    Recipe #414744

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