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    110 Recipes

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    I found this recipe on www.jamaicans.com. We tried this and WOW was it awesome. I did not have allspice berries so I substituted ground allspice using one full tablespoon.

    Recipe #124184

    Both sets of my Grandparents were born in southern Italy (Sicily and a small town called Casal Dune near where they make a liquor called "Strega") We always had lots of different savory dishes made with fresh mint. This is very similar to my grandfather's recipe for chicken. (I'm the one that started putting it on kebabs)

    Recipe #123482

    Sing along with me now, "these are a few of my favorite things" I like the way the fontina melts a little into the spicy marinara sauce, and the flavor of the grilled asparagus with the crisped up prosciutto... wow, my mouth is watering just talking about this! (p.s. you will have lots of sauce left over. It's great on pasta or anything really. (bread dipping is my favorite)

    Recipe #122771

    I LOVE Thai Curry, but I didn't like the idea of simmering chicken in coconut milk for an hour and serving it all together...too many calories! This way you marinate to get the flavor and then cook the sauce separately to serve on the side (or not have any at all) Topping with lime slices and basil, also infuses extra flavor without adding calories. This isn't really a low-cal dish, just a LOWER calorie dish than the original. If you cannot find red curry paste look for asian chili paste and add equal amounts of that and powdered curry...it's not quite the same, but it'll do. (prep time does not include time to marinate)

    Recipe #120566

    I'm sharing my family tradition with this one... there never used to be a 'recipe' for this. I have spent years since my grandmother passed away replicating this recipe until I got the 'thumbs up' from my Dad. We usually have it as a first course for Thanksgiving. I always wondered why we only ever had it once a year, then I realized it's because there's a good bit of work involved. I think it's worth it!

    Recipe #120324

    This is a quick and easy recipe that bodes just as well for an everyday family dinner as it would for a dinner party I like the varying colors and textures of the both beans as well as the unexpected flavor of mint in a savory dish such as this.

    Recipe #119464

    What speaks more of spring than asparagus? Velvety textures of cream and the smoked salmon are well balanced with crisp-tender asparagus and the freshness of lemon zest. This is a creamy flavorful dish that I've created on my own after trying some less than exciting versions from other cook books and magazines. I hope you enjoy!

    Recipe #118150

    The fresh mozzarella for this salad is warmed in a hot oven for a short time, giving it this soft, luscious heavenly texture. The vinegarette and kalamata olives are a nice foil for the richness of the cheese. Buon Appetit! Oh the credit for this goes to a recipe card from Safeway... the fine print says "try-foods, int'l".. I've made a few adjustments

    Recipe #118143

    Cheesecake, ice cream....two of my favorite things... hmm how can I have cheese cake AND ice cream? BINGO! This is a rich and creamy custard style ice cream. I love this recipe, it is a creation of my own (shall I say a permutation of some other recipes that I've tried) Begin making this one day in advance for best results.

    Recipe #118142

    I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.

    Recipe #115069

    From Feb. 2002 Bon Appetit. I've made this recipe several times and it is so decadent! Definately worth the time it takes. Each time I make it, though it seems to go much quicker. Don't skimp on the ingredients. I once had to toss the whole thing because I used low fat and generic brand ingredients. They have a higher water content that this recipe cannot handle. Make this one day ahead for best flavor.

    Recipe #111596

    Made this last night from leftovers and pantry items. Turned out GREAT! The "sauce" is finished in the time it takes to cook the pasta.

    Recipe #110775

    I like the freshness of the limejuice dressing on the rice. The vibrant yellow color against the dark brown of the black beans and the red from the peppers also makes for a great presentation. This can be a nice vegetarian meal, or as a side dish. This is from July 2001 Gourmet... an oldie but a goodie! It was worth keeping the whole issue just for this recipe. (servings are for a main course, this would stretch much further if used as a side dish)

    Recipe #109695

    I don't live in South Philadelphia, but my neighbor did. He tells me this is as close to the 'real deal' as you can get... (actually he says better, because Tony Luke's cooks the broccoli rabe too much)Tony Luke's is a walk-up sandwich joint down at Front and Oregon in South Philadelphia...You don't get more "South Philly" than this! People stand in lines around the corner for this and their Chicken Special, which is the same sandwich, but with an Italian Fried Chicken Cutlet instead of the roast pork. Mangia! Start this in the morning because it has to cook slowly until it falls apart.

    Recipe #109581

    Don't let the name Ceviche scare you away from trying this recipe. The fish gets cooked!(albeit very shortly) I love the fresh flavors of Ceviche but had a hard time getting my loved ones to eat what they considered to be 'raw fish' (no they dont' eat sushi either, poor things) So I came up with this compromise, that even my 6 year old will eat (sans Jalepeno) I only recently added the salsa which I got from last summers issue of Gourmet (or Bon Apetit, I get them confused) The flavor of the fish gets buttery once grilled, especially when using sea bass, and the salsa adds a nice balance. WE LOVE THIS DISH! Serve with some yellow rice!

    Recipe #109458

    Bourbon has such a great earthy smoky flavor and it lends itself so well to sweet as well as savory dishes. This is very simple recipe that provides BIG Flavor. I hope you will try this and enjoy it as much as I do. I used to make this with a whole loin, but it has to marinate forever and I'm just not a patient person. So I scaled back the amounts and the cooking time. If you choose to make this for a whole loin, double the marinade, refrigerate overnight and roast it in the oven basting with the reduced marinade.

    Recipe #109284

    Rich flavors and varied textures make this dish absolutely incredible. I found this last week from an old Bon Appetit magazine that I kept and made it again... (yes, it's a stolen recipe, not one I've created but I HAD to share this for everyone to try) Lucious is the best way I could describe this. It's from February 2004 Valentine's issue and would be a great romantic meal for your and two other couples or half everything and make it for just the two of you, and have leftovers! (I made this with cremini's and shitake. I did NOT have "amontillado Sherry" but used a good quality dry sherry)

    Recipe #109132

    From Cooks Illustrated Magazine. I haven't made this yet but it looked fabulous and I don't want to lose the recipe. Work and prep times do not include hour brining.

    Recipe #109067

    I think this was from before he lost all that weight! This is the most flavorful and delicious steak meal that I've ever had. The compound butter doesn't HAVE to be formed but it makes for a nice presentation. There will be left over compound butter. (great slathered on nice crusty warm bread) Courtesy of Al Roker. (prep/cooking times do not account for marinating and resting of meat)

    Recipe #109063

    There are a few Veal Saltimbocca recipes here, but I hadn't seen the very traditional, very simple one. This is all about showcasing a few fresh, flavorful ingredients for a superb dish. This is very nice served over some wilted spinach, and if you're not a veal person, you can easily substitute pounded chicken breast.

    Recipe #108771

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