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    You are in: Home / Ilysse's Public Recipes
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    89 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Ok, so I stink at naming recipes but this is still good. All ingredients are usually in my pantry or easy to find. Toss in a little granola or nuts if you want to make it more substantial or for a little crunch. I am sure other dried fruit would be just as good but I chose this combo for its sweet/tart flavors. Adjust the amounts to your preference.

    Recipe #275938

    1 Reviews |  By Ilysse

    I LOVE coffee milk. My SIL is from RI and Autocrat coffee syrup was a favor in a gift basket she left in our room at her and my brother's wedding. I've been hooked ever since. Just recently I found that I love vanilla soy milk. One morning there wasn't enough cow's milk for both me and the kids so I tried the syrup in the soy stuff. Its a wonderful combination, better than the original. Its also a great bonus that I find the soy milk to be very filling and therefore diet friendly. Even if you aren't crazy about soy milk, get a small jug and give this a try.

    Recipe #285348

    My mom has been making this for years. Its a great salad served before a good Italian meal. Mom always serves it before her meat sauce. She makes a big platter and measures nothing. You should probably like anchovies or at least the flavor of them. I posted her recipe but I use whole anchovies packed in salt, cleaned, and a GOOD extra virgin olive oil in place of the canned. But her way is easier. I also use homemade roasted pepper. You can add anything else you wish.

    Recipe #109592

    There are a few other PB&P sanwiches on Recipezaar, so I know I'm not crazy. These are only slightly different because after trying other pickles I think the bread and butter pickle chips are best for this. I use a brand called Bubbies which I highly recommend.

    Recipe #398365

    3 Reviews |  By Ilysse

    I swear its good. I eat it at least once a week and have to stop myself from eating a second one. They are sooooo good. My kids like it with ritz cracker rather than bread. Amounts are approximate, if you want more or less of anything, do it. I just posted a typical serving size of each item, I never measure.

    Recipe #253084

    1 Reviews |  By Ilysse

    I love this smoothy for breakfast. It's yummy, sweet and filling. The serving size on my container of tofu was 1/5 of the block. I looked up serving sizes and found that a serving of tofu is 1/4 cup. I usually just cut the block into 5 parts without measuring.

    Recipe #276221

    1 Reviews |  By Ilysse

    I LOVE Bresaola, but it isn't easy to find around here. If you live in a 'real' city ask for it at your favorite Italian salumeria or deli. This is adapted from "The Four Seasons of Italian Cooking" by A.J. Battifarano and Alan Richardson. This is rustic enough for a casual family meal and nice enough for company. I have even served it with the addition of a handful of Arugala (scattered on top of the bresaola b4 you add the mushrooms) and a good crusty bread as a light meal or lunch. You could also stuff this all inside a loaf of bread and have sandwiches.

    Recipe #109801

    1 Reviews |  By Ilysse

    This is wonderful. Don't run because it sounds different. If you like prosciutto and melon you will probably like this. Comes from The Italian Country Table by Lynne Rossetto Kasper.

    Recipe #165285

    This is a good. I like to roast a few batches of tomatoes and freeze them for use during the winter months. This soup is usually the first thing I make with the last tomatoes and fresh herbs of the season. You can use dried herbs. I like roma tomatoes the best for this. I usually don't add the cheese to the soup but pass it at the table.

    Recipe #168395

    1 Reviews |  By Ilysse

    Got this from "The Italian Country Table" where its called "Roman Salad". We enjoy it, hope you do too. I don't always use the belgian endive so I guess you don't have to either. I like to serve this with grilled meats.

    Recipe #166350

    This is my version, to each their own :-)Cooking time does not include time it takes to cook pasta.

    Recipe #166165

    Found this on a web site. According to the 3 guys from Miami it is a Cuban sauce used for dipping fried plantain chips. What could be bad? I think Mariquitas are actually the chip so this is a chip sauce. But I could be wrong too.

    Recipe #171039

    5 Reviews |  By Ilysse

    This is great if you have a head of lettuce that you have to use right away. Even if you don't, its still a great side dish to any asian meal. Simple to make, with common ingredients, its a keeper for sure. Try different lettuce varieties, I used romane tonight since its what was on hand. I also didn't have sesamee oil tonight so I used walnut oil and it was still a winner. I like to toss in some toasted sesame seeds and if I have them on hand a green onion, chopped, is nice to add with the lettuce. As you can see, this recipe leaves a huge opening for your own additions and variations.

    Recipe #172615

    I found this recipe on the Kosher Food website while looking for something yummy to serve for Tu B'Shevat. I gave serving sizes but really just use your best judgement and tastes as to how much of this or that you need. The origional recipe didn't list measurements at all.

    Recipe #352462

    1 Reviews |  By Ilysse

    Made this 2night for dinner. Everyone loved them. Great after working in the garden all day. DH and the oldest DD doesn't like hummus so I put cream cheese in theirs and they loved it. DH said its something he'd pay for in a restaurant. He also said it went well with his beer. The youngest DD and I love hummus so I made them as posted below for us. DH also thought a good honey mustard would be nice. I'm just going to put ingredients for one sandwich. You can figure out the rest :-) They are all guesses anyway.

    Recipe #297067

    3 Reviews |  By Ilysse

    Got this from a low fat, low cal cookbook. Its very yummy. I listed whole fat items but you can use the low fat if you wish.

    Recipe #166190

    A little different but yet the same as the other lemon curd recipes. Found this in a collection of vintage recipes. I love this stuff! The recipe calls for 2 tbsp lemon rind and 6 tbsp juice. I've found this to be about 2 large lemons. Drop the lemons into boiling water for about a minute or two and rub the wax off on a paper towel before using the rind...try not to get any of the white pith when you grate.

    Recipe #431698

    1 Reviews |  By Ilysse

    The directions are probably for seasoned biscuit makers. This is the way he explained it to me and frankly, I couldn't make biscuits with these directions LOL. Thats why he makes the bread.

    Recipe #299747

    2 Reviews |  By Ilysse

    This is so yummy and easy and always gets praise. I like to have antipasti parties and this is always in the mix. Its also a great appetizer b4 a good grilled steak or even works as a main dish with a little risotto, pasta or polenta on the side and nice green salad. I have also used this same idea on shelled lobster tails :-) I have no clue where I first got his from, maybe a magazine? It really is essential that you use an herbed goat cheese or other herbed cheese. A plain cheese will not give you the same flavor (as one reviewer pointed out). If need be you can always add your own herbs and garlic to the cheese.

    Recipe #109384

    1 Reviews |  By Ilysse

    This is another cook book recipe. I love sage and during the summer we have it growing in our garden. Use fresh for this dish and use a good butter. I use an European butter. This is the perfect recipe, simple, cheap and delicious. *For the pasta try linguine, fettuccine, a stuffed pasta with a ricotta filling or potato gnocchi. I have also used a simple egg noodle.

    Recipe #168308

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