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    173 Recipes

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    This is a peanut-free recipe I developed using Recipe #87879 by winkki as a base. I had to make these peanut free for my DD's grade one class and this is what I came up with. They turned out great, and I'd like to thank Winkki for a terrific idea! You can mix chocolate and white chips together if you want to make the full 2 cups. Makes 20 small nests.

    Recipe #220673

    By Jennifer Mackenzie of Food and Drink, who says: The sunny summer flavours of roasted peppers and juicy peaches give new life to this favourite appetizer. Try the bruschetta mixture on grilled fish or chicken, too. Assemble just before serving for the best texture or, serve the toasts on a platter with the topping in a bowl and allow guests to build their own.

    Recipe #213758

    A classic French dish updated for simplicity that's packed with fresh flavours. Created by Lucy Waverman, we fell in love with this dish on the first try. Enjoy!

    Recipe #211738

    These chops are perfect comfort food, from Food and Drink, who suggests pairing with garlicky mashed Yukon Gold potatoes and frenched green beans. I prefer brown rice with extra sauce, but whatever you put it with, it is sure to please.

    Recipe #211701

    A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink.

    Recipe #211692

    A delicious dessert, not too sweet, drizzled with white chocolate cream. What's not to love?

    Recipe #211518

    A rich spinach dish, a little goes a long way.

    Recipe #211418

    Mellow Asiago cheese makes a delicious and very easy to put together paté! You can make this a day or two in advance, remove from refrigerator an hour before serving. Try serving with clusters of grapes, toasted walnut halves and tiny crackers on which to spoon the paté. Created by Marilyn Bentz Crowley & Joan Mackie for Food and Drink. Yummo!

    Recipe #211411

    The easiest way to prepare this sandwich is to buy frozen cooked baby shrimp. Defrost them in the refrigerator overnight and drain before marinating. The cucumber slices are salted before using to draw out their juices, which would otherwise make the sandwich soggy. By Lucy Waverman for Food and Drink. Cook time is "resting" time for cucumbers.

    Recipe #211407

    Choose whatever blue cheese you prefer but make sure it is slightly creamy. The broiling softens the cheese and brings the two flavours together. Created by Jennifer McLagan and Heather Trim for Food and Drink.

    Recipe #211340

    Toffee sauce adds richness to this tart autumn-fruit crisp. While nicely gooey, the slightly bitter undertone of "burnt sugar" makes the toffee sauce subtly but not overly sweet. Blatantly stolen from Marilyn Bentz Crowley, with thanks!

    Recipe #211339

    Salty, sweet and tangy, these crispy beet chips make an irresistible snack or salad garnish. They won't keep, so serve them right after cooking! Virtually fat free when drained well. From Food and Drink.

    Recipe #211285

    This is the soup that my husband grew up on. He comes from a Mennonite Family in Manitoba, and they just call it simply "Noodle Soup" but I would call it chicken noodle soup. It's background is German. This will be unlike any other Chicken Noodle you have had. There are healing qualities in the cinnamon and anise, a great elixer for colds/flu. I love it, hope you do too!

    Recipe #204252

    Designer nuts and the zing of minced ginger raise this poppycock well above the store bought kind. Great for gifts! From Food and Drink Magazine.

    Recipe #200488

    This is my favourite shortbread cookie, and I always have the ingredients on hand. So simple to make and so delicious, it produces a very delicate shortbread that is sure to please.

    Recipe #200419

    Yes, this is another recipe from Food and Drink Magazine! "A garnish of fruit chips is a dramatic way to add shards of concentrated flavour and snappy crunch to winter desserts and soups. Pastry chef Anna Olson, host of Food Network Canada's "Sugar" and owner of Olson's Foods and Bakery in Port Dalhousie, particularly loves pear or pineapple chips. They're easy to make at home, she says, but cautions "the real trick is having a good sharp mandolin slicer to cut the fruit thinly." I had fun making these beautiful garnishes so I thought I would share! They may be made with your favourite fruits, unpeeled pears or apples sliced lengthwise, or peeled and uncored pineapple are good choices. Use your imagination!! Ingredient amounts are approximate, you can add more or less fruit and icing sugar to taste.

    Recipe #197973

    Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim.

    Recipe #193864

    A Classic Canadian Burger, with a slight twist. Serve with your favourite accompaniments, on grilled buns or bread. Recipe by Ruth Gangbar from Food and Drink.

    Recipe #193861

    Add sparkle to your dinner party with these make-ahead appetizers - an explosion of flavour and very little last-minute work. Refrigerate or freeze the raw firecrackers right on the baking sheet and bake at the last minute for the best texture. If freezer space and baking sheets are at a premium, freeze until firm and carefully stack between layers of waxed paper in an airtight container. Recipe by Chef Jennifer MacKenzie for Food and Drink Magazine.

    Recipe #193710

    You can prepare 2 different tastes from 1 filling, which means you can please both vegetarians and seafood lovers at the same time. These tarts should be frozen if you are packaging them as they are fragile. They should also be refrigerated if not eaten right away. A great partner for a well-balanced dry white wine. Cheesecakes can be refrigerated for up to 2 days or frozen. Recipe created by Chef Jill Snider of Ontario.

    Recipe #193708

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