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    766 Recipes

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    3 Reviews |  By BecR

    This is a spectacular layered dip to serve out of a glass trifle dish or casserole. Goes together in minutes, and can be made ahead. It's great served either hot or at room temperature with warm tortilla chips (we like it with Tortilla Scoops) and an ice cold beer or margarita. Optional: Add strips of grilled carne asada or pollo asada and layer in a dish for a killer nachos supreme! Tip: I use recipe #117797 for the seasoning.

    Recipe #119971

    2 Reviews |  By BecR

    From "Famous Steakhouse Recipes" by A-1 Steak Sauce. This is from The Original Old Homestead in New York City.

    Recipe #115776

    1 Reviews |  By BecR

    Rich, thick and creamy homemade egg liqueur! Advocaat is traditionally served in a wide brimmed cocktail glass with whipped cream and a dusting of cocoa powder, and eaten with a spoon. It is also served as an aperitif or digestif. The best known cocktail using Advocaat is the popular Snowball recipe #351501, and also the Bombardino recipe #467186 which is a popular apres-ski coffee beverage in the Italian Alps. Advocaat is also used as a topping for waffles, and as an ingredient for several desserts such as pastries and ice cream. Delicious!

    Recipe #351422

    Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers.

    Recipe #383413

    This is such a delicious combination of flavors--vanilla and lemon--YUM!!! And so easy, too! Serve with a drizzle of recipe #171999, or a splash of Limoncello. Would be very attractive served in hollowed-out lemons. Recipe uses 2 medium lemons. From "Luscious Lemon Desserts".

    Recipe #379423

    These Alsatian style baked potatoes are so delicious served with a steak or prime rib, or any grilled meat or fish! Cream cheese with horseradish and herbs is called "Bibbelskase" and comes from the Alsace region of France (bordering Germany and Switzerland). If you don't have all of the herbs listed, simply omit or substitute with your favorite herb. Lovely served with a tossed salad and recipe #285268, or recipe #364868.

    Recipe #285458

    2 Reviews |  By BecR

    Delicate bites of Amaretto Cheesecake heaven! From "Best of Christmas".

    Recipe #341336

    2 Reviews |  By BecR

    I've had this recipe for ages- it's really good! The anchovy taste is subtle. My aunt sent me a publication called Party Time Ideas from Safeway, and this was one of the recipes.

    Recipe #117693

    A liqueur glass shot of Creme de Cacao with a dollop of cream, topped off with a maraschino cherry on a cocktail lance. Heavenly! Recipe is from "The Art of the Cocktail" by Philip Collins.

    Recipe #285457

    A sweet and creamy anisette flavor dominates in this after-dinner drink. From 'The Complete Bartender's Guide'.

    Recipe #301850

    Grilled chicken with a French flair! This recipe calls for cooking the chicken in parchment, but heavy duty aluminum foil is an easy and accessible option. The foil packets can be baked in the oven, or they can be placed on the grill for perfect summertime entertaining. Delicious! From Chef Antoine Bouterin. http://www.jamesbeard.org/events/2004/04/015.shtml

    Recipe #118239

    1 Reviews |  By BecR

    Apfelschorle is a simple, refreshing beverage made of equal parts apple juice and carbonated mineral water. Delicious and thirst-quenching! For variation you can mix equal parts Apfelschorle with white wine for a "Weinschorle", with beer for a "Apfel Berliner Weisse", or mix the apple juice with sparkling lemonade for a "Susser Schorle". Garnish with a slice of fresh lemon. Very popular in Germany and Europe.

    Recipe #367587

    Sparkling apple cider and beer come together in this simple Fall-inspired shandy, from Giada di Laurentis.

    Recipe #439002

    This milkshake is made with a slice of apple pie!! Saw this tonight on t.v.-- as made at the famous Lakeview Restaurant est. 1935, in Toronto, Canada. What a delicious and unusual use for that leftover slice of apple pie (or you can bake a pie, just for this shake!). Enjoy!! :)

    Recipe #498029

    2 Reviews |  By BecR

    A refreshing apple and nut salad, with the addition of fresh mint! I use a mixture of crisp apples including galas and pink ladies--- I don't peel them, but you may peel your apples if you wish. Please feel free to adjust the amount of honey to suit your taste. Note: Best made with a fresh light tasting mint such as spearmint or lemon-mint; cook time is chill time.

    Recipe #378468

    These lovely little individual dessert trifles are a great make-ahead treat, very quick and simple to prepare -- just layer the fruit and cream in pretty dessert glasses, and chill until serving time. Lovely for tea-time, or anytime!

    Recipe #385958

    1 Reviews |  By BecR

    This is a mouthwatering recipe for Arabian roast lamb and spiced rice, and it is truly fit for a King and Queen! Roast leg or shoulder of lamb which is cooked a la cuillère (to such tenderness that you can cut it "with a spoon" ), accompanied by rice with ground meat and nuts, is a traditional and central part of any Arabian feast. This recipe which I have slightly adapted, is from Claudia Roden's book "Arabesque". She says that she got the recipe from famed caterer Nazira Bitar, who prepared a banquet in Stockholm that was hosted by the King of Jordan for King Gustav and Queen Silvia.

    Recipe #388723

    Really delicious!! We love the combination of artichokes and palm hearts, and hope you do too. This dip is lovely served either warm or cold with assorted raw veggies, crackers and a sliced baguette.

    Recipe #442684

    These delicious pate sandwiches of asparagus and cheese on sourdough are grilled in the broiler. Very tasty served with a rich tomato soup such as recipe #117907 for a special luncheon. Makes 4 sandwiches. From Saks Fifth Avenue Cafe.

    Recipe #117904

    1 Reviews |  By BecR

    Truly outstanding! Try this omelet if you want something a bit different than the usual, you will be glad you did. Tip: I use frozen asparagus spears that I lightly steam along with the fresh mushrooms in the microwave.

    Recipe #382502

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