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    46 Recipes

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    There's a marvelous brewpub in the Salt Lake area called The Bohemian. If you're ever behind the Zion Curtain and you have a hankering for a beer, this is the place to get it. The Bohemian has some fabulous German and Czech food as well as some more pub like offerings. I had the chicken sandwich and although it is really good, I thought I'd kick it up a notch. This is the results of my experiment.

    Recipe #469766

    We got this recipe from a friend. It's our favorite way to prepare tilapia. The almonds and panko bread crumbs give it a nice, crispy texture.

    Recipe #462474

    Nigella Lawson was on CBS Sunday Morning and she shared a couple decadent recipes.

    Recipe #444228

    I wanted a decadent turkey avocado sandwich. I wanted to make it on our old waffle iron--it has a flat side that we use for tuna melts. This sandwich is absolutely decadent when you use sharp provolone and the best sourdough bread you can find (I like thick slices). Enjoy!

    Recipe #434356

    I created this recipe for my Cuisinart Ice Cream Maker. It's tangy mango goodness in a half hour. Enjoy!

    Recipe #426972

    Every September Salt Lake has an amazing Greek Festival. Back in 2001 I got a pamphlet of Greek recipes from the festival. This rice pilaf is very similar to the rice pilaf served at my favorite Greek restaurant. Opa!

    Recipe #409778

    I made this recipe up when I was craving a bacon and blue cheese burger. It's decadent! This recipe makes two very large salads-- perfect for a somewhat healthier dinner for two. You can keep things light using fat free or low fat mayo and sour cream, but go ahead and use a good blue cheese.

    Recipe #364468

    From the Cook's Illustrated website: Lentils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.

    Recipe #336242

    Found this on Mario was talking about a PBS show he did where he drove through Spain (with Gwyneth Paltrow). This is a recipe he cooked on the show. What Mario says: "It's difficult to duplicate the experience of cooking paella with Manuelo outdoors in Valencia over burning embers of wood from orange trees, but you could do it on a grill on high heat. Most important, buy a proper pan (available at, cook it a little longer than you think, and don't stir! If you are cooking it indoors on the stove, be generous with the supersmoky pimentón since it will provide the requisite almost-but-not-quite-burned flavor. Remember, paella is a blank canvas. You can add any fish, meat or vegetables into your paella according to your preferences. Add meats like sausage, chicken and chorizo; fish like prawns, calamari, clams, mussels and scampi; and vegetables like peppers, onions, carrots, peas, celery and zucchini."

    Recipe #326241

    I just found this recipe on a Mediterranean recipe site. Calling it a tart seems like a misnomer to me since it doesn't have a crust. It's a zucchini and egg dish and it sounds quick and easy to make.

    Recipe #320194

    This is another variation of Cazuela, a simple chicken stew my bf remembers having when he lived in Chile for a couple years. We'll try it when it's soup weather. I found this on another website. The person who posted it there says it's from the Bountiful Harvest Cookbook.

    Recipe #311126

    My bf spent some time in Chile and he loved a chicken stew similar to this. This recipe is an adaptation from The Whole World Loves Chicken Soup by Mimi Sheraton. I found it on a world hearth website. We'll try it some time when the weather gets cool.

    Recipe #310859

    I got this recipe out of the Salt Lake Tribune years ago and made it and I loved it! I lost it, requested the paper for it around Christmas time and they have finally found it and reprinted it...and it's now Easter time! It's moist, delicious and rich. Originally it was printed in Sunset magazine.

    Recipe #291658

    Shabu Shabu means swish swish, the movement of stirring skewered meats and veggies in a broth. This is interactive food at its best! This is very similar to fondue, minus the cheese and chocolate. This recipe appeared in the Salt Lake Tribune, reprinted from Fondue. They say to use a wok or fondue pot, but if you don't have one, improvise!

    Recipe #279335

    This recipe was inspired by Dreamgoddess' Yummy bacon and sweet potatoes (recipe 40272) and potato Lyonnaise. It was a hit at Thanksgiving!

    Recipe #268125

    This is a Cook's Illustrated recipe. It sounds delicious! Here's what they had to say about them: Sizzling Saigon Crêpes (Banh Xeo) are paper-thin omelets stuffed with shrimp, pork, and bean sprouts, wrapped in lettuce and herbs, and dipped in a sweet-tart dipping sauce. For our cookbook The Best International Recipe we found a way to recreate this popular Vietnamese street food at home. The hardest challenge was folding the crêpes; they were so thin they kept breaking under the weight of the meat. The answer was to move all the meat to one side of the pan before pouring in the batter, and then to fold the light side of the crepe over the filling.

    Recipe #265472

    Here's a spooky dip recipe from Bob and Randy Harmon, the brothers who own a local grocery chain here in Utah. Their slogan is "We're not normal, we're Harmons." This recipe isn't going to make your normal dip since it was created by the Harmon brothers. This recipe is from an appearance by the brothers on KUTV News.

    Recipe #262408

    Fred Wix, aka The Gabby Gourmet was a local (Utah)tv chef. This is a recipe that was reproduced in the local paper. I don't know who the widow is, but she obviously had good taste. As Gabby would say, "Enjoy!"

    Recipe #261720

    From Rachael Ray's show, 30 Minute Meals. I made this last night and my bf and I were blown away. When browning the spaghetti, use your biggest pan and turn the heat down to avoid some frustration.

    Recipe #259448

    Well it got my attention when I saw the name for these doughnuts! Apparently, this is an old recipe for crullers in the U.S. Midwest. I've also been told this recipe is also used to make Naked Men with Their Legs Crossed and Bandits, which are shaped like masks. I got this recipe from NPR and America's Test Kitchen.

    Recipe #257230

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