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    You are in: Home / Chef Michael Callahan's Public Recipes
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    22 Recipes

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    Adding a bit of green to your breakfast fruit smoothie adds a nice nutrient punch. Remember with this recipe that Fresh will always give you the best Nutritional bang for your buck. There are so many combinations, be creative -- give it a try!

    Recipe #515974

    This smoothie will help get your morning off to a great start!

    Recipe #515958

    This recipe is nice as a stand alone snack or as an addition to many meze plates

    Recipe #473387

    With flavors of the Moroccan side of the Mediterranean, this spiced chicken dish is sure to please your guests with discriminating tastes.

    Recipe #471958

    This soup is one of my perennial favorite comfort foods and always garners rave reviews at Cafe YK

    Recipe #452394

    When prepared properly, this South American grain is versital and tasty. Quinoa can be used to compliment many meals and used as an ingredient in an abundance of recipes from salads, to rice substitutes. Quinoa is one of the healthiest of grains, high in protien and low in carbohydrates; perfect for a diabetic diet.

    Recipe #452280

    Chimichurri is a staple on my Cafe YK menu. The combination of acidity and fresh herbs meld well with fresh Alaskan Halibut.

    Recipe #452275

    Chimichurri is a popular Argentinian green sauce that may also be used as a marinade for grilled meat and seafood. At Cafe YK we will use this delightful sauce for grilled halibut and chicken.

    Recipe #452256

    Sous Vide style is the absolute best way to create the perfect steak, especially when using lower priced cuts of beef. Steak start off cooking in the immersion circulator set to the perfect temperature for your desired level of doneness (125°F for medium rare), then finished off on a sizzling grill for the finishing look and taste of perfection! Caution: This recipe may not be suitable for most home culinarians. Requires specialty equipment: Immersion Circulator, Vacuum Sealer, and vacuum pouches. This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. Please feel free to share this recipe with credit given.

    Recipe #450966

    This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. We substitute Elk or Wild Caribou whenever available. Please feel free to share this recipe with credit given.

    Recipe #450960

    This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. We substitute Wild Caribou whenever available. Please feel free to share this recipe with credit given.

    Recipe #450955

    This recipe was created by Executive Chef Michael Callahan for the Yukon-Kuskokwim Delta Regional Hospital for our Alaska Native (Yupic Eskimo) Patients. When available we substitute wild Caribou for the elk. Please feel free to share this recipe with credit given.

    Recipe #450953

    I make this stew with “London Broil” for use in my hospital kitchen due to its lower fat content. At home, or in other settings I’ll use a boneless Chuck roast – fat is flavor! This recipe may seem similar to others on RecipeZaar, however, roasting the tomatoes and onions as indicated below add a unique layer of flavor.

    Recipe #421167

    This is a traditional style Chinese recipe that has a few steps, but I think it is fairly easy to make. Try switching this recipe up by substituting either pork or beef I really enjoy serving this over garlic-fried Soba noodles; however the traditional accompaniment would be white rice. For a lighter meal (though not as flavorful, try baking the chicken on a sheet tray -- just spritz both the chicken and tray with the olive oil from a spray bottle, and bake @ about 350f until golden brown, about 15 minutes.

    Recipe #421127

    This baked caramel custard is my rendition of a traditional Mexican and Spanish dessert. I featured this recipe at one of my home cooking classes and it received rave reviews. Cooked correctly, both the flavor and texture of this classic dessert are spectacular. Notes: Be careful not to over cook! Over cooked custard has the texture of scrambled eggs -- not the desired texture ;-) Hot caramel is very dangerous -- be careful! Flan is simple to make and makes a delicious dessert as is, or top with sliced strawberries, kiwi, or other fruit. Instead of traditional ramekins I use 8oz Pyrex glass cups - they work very nicely!

    Recipe #420361

    The "Secret Ingredient" here is Mexican Chocolate! This spice blend is a staple in my professional kitchen. Note: this recipe does not include salt! I am a hospital chef -- it is important that I regulate the amount of sodium that I put in my dishes! Traditional processed foods generally contain way too much salt!

    Recipe #420353

    Everyone has their own take on salsa. Some like it chunky, while others prefer it smooth. Either way, this salsa is a very simple yet flavorful fresh Mexican-style recipe. Make this recipe your own by adjusting the individual ingredients as desired (especially the chili peppers and garlic). Serve Cal's Salsa Fresca as a compliment to tacos, burritos, etc., or just serve as a dip for tortilla chips. Note: To make ahead, prepare your ingredients the day before, and keep all the items separate. When ready, assemble the ingredients about 20 minutes before serving, giving you time to refrigerate as noted in the directions.

    Recipe #420349

    My Dad's family is from South of Boston, so it should not be surprising that my Grammy made some awesome Boston Baked Beans. Here is my rendition of an old family favorite...

    Recipe #408982

    Romesco Sauce is a classic Spanish condiment that is served with anything from fish to poultry, beef to lamb! Try it and let me know how you like it... http://ChefCallahan.com

    Recipe #393119

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