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    242 Recipes

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    Can't believe a recipe for Hanh Dam isn't in this database! This is a great side to so many Vietnamese dishes. You can use it in salads, in a bowl of Pho, in sandwiches, or just as a side with just about anything. Although these will keep, its best to use them immediately to keep them from becoming too vinegary.

    Recipe #503424

    This recipe comes from the Thai city of Chai Phumi, which has a large Vietnamese population. It is one of my favorite summertime specials at Saffron, a wonderful Thai restaurant in San Diego.

    Recipe #503421

    Su-Mei Yu is chef/owner of my favorite Thai restaurant in my hometown of San Diego. She has written an award winning cookbook, Cracking the Coconut. This Big Four Paste is extremely versatile - at the end of the instructions are ways to use it. This keeps, refrigerated, for a month. Instructions are provided using a mortar and pestle, or a food processor

    Recipe #503304

    Su-Mei Yu is chef/owner of my favorite Thai restaurant in my hometown of San Diego. Her cookbook, Cracking the Coconut, is one of the few I packed when I moved to Costa RIca. This dish is a great blend of flavors, you can adjust the chilies to your taste. Enjoy!

    Recipe #503303

    Easy an tasty side dish, the pistachio's are optional but oh, so good!

    Recipe #502997

    Like little fritters with a delicious honey-orange syrup glaze. The dough reminds me a lot of Mexican churros, except for the orange flavor. Yum! Preparation time does NOT include 1 hour of standing time.

    Recipe #502996

    Sweet and crunchy - and looks great on the plate, too! A sweet ending to a Moroccan meal! You can use butter in place of the oils, but watch carefully to prevent burning. It will also alter the taste considerably.

    Recipe #502995

    Delicious little yeastbreads and oh so simple to make!

    Recipe #502994

    Deliciously flavored tuna with a fresh sauce reminiscent of chimichurri. This is awesome served over couscous.

    Recipe #502993

    Ever since visiting Morocco as a teen, I've had a craving for this awesome condiment. This is a wonderful version and it tastes pretty darned authentic! It is delicious with tagines and couscous, or can be added to salad dressings, marinades and pasta sauces. From "The Essential Mediterranean" cookbook.

    Recipe #502992

    Rose's Lime Juice is difficult to find and prohibitively expensive where I live. Internet to the rescue! Here's a recipe by Maria J. on Chowhound. I've posted the recipe exactly as written, but I never add the drop of food coloring. For some reason, it always turns my cordial a bright turquoise color... Use this anywhere you would use Rose's Lime Juice. We especially love our Gimlets!

    Recipe #502876

    This is a quick and easy recipe that is perfect for a crowd, as it doubles and triples easily. It is comfort food at its best. Even picky eaters will come back for seconds!!! From the book Pasta by Food & Wine. COOKING TIME INCLUDES 70 MINUTES OF SIMMER & BAKE TIME!

    Recipe #502420

    Costa Rica is one of the original Banana Republics, which probably explains the many types of bananas growing on our property. And of course, they all ripen at the same time! This is ONE more way to use up those pesky bananas... I used Guaro as the alcohol because it's the cheapest clear liquor here, but you could probably substitute vodka, rum or cachaca and achieve similar results!

    Recipe #501848

    This is an adaptation of an original David Lebovitz recipe. I didn't have enough strawberries, plus I didn't want the sugar count. The secret ingredient here is sour cream. Here in Costa Rica we use natilla instead of sour cream. It's so much different and SO much better! LOL... In the US, I would use Mexican Crema - it will have the same consistency and flavor. COOKING TIME is macerating time.

    Recipe #501839

    "Arrrg, mateys! Tis treasure ye seek, then Caribbean treasure ye will find in me proud beauty of a pudd'n!" This is a pirate's take on bread pudding, created for the Raiders of the Lost Pantry cooking contest. I think this would taste equally good if candied orange peel were to be substituted for the candied ginger (or maybe both!). I purposely made it a small yield recipe so that I could play with it without wasting a large pan of bread pudding, but it probably doubles or triples well, as do most bread puddings. Be sure to save the syrup from the candied ginger, as it makes a most amazing addition to many things, including pancakes, cocktails, and ice cream. YUM! You can save time by using store bought candied ginger. Cook/Prep time doesn't include drying time for the candied ginger.

    Recipe #501174

    This is truly an international take on the classic quesadilla, filled with some of my favorite things! Throwing caution to the wind, its a blend of French, Asian and Carribean ingredients with a nod to the humble yet grand quesadilla. To keep the ingredient list and directions short, I've used store-bought crepes. But crepes are really quick and easy to make - so do yourself a favor and use one of the many great crepe recipes on this site! My personal preference for the cheese is brie (soooo good with the sweet sauce!) but Mozzarella is probably really good,too! This recipe was created for Raiders of the Lost Pantry game, 2013. Time does not include cooking the chicken filet. As an appetizer, these can be made in advance of your party and pan-toasted at the last minute.

    Recipe #501159

    EDIT: You can make just the chicken and the aioli - it makes a wonderful appetizer all by itself. It's like coconut shrimp, except it's chicken!!! The entire recipe is so simple to make, but it does take a bit of time to prep for it. To simplify, you can make some of the items in advance - for example the aioli and the risotto. In fact, you could use leftover risotto of any type, so long as the flavoring is compatible. The cooking time is for all the separate steps, but much can be done concurrently. This recipe was created for Raiders of the Lost Pantry game, 2013. Ahoy, me Hearties!!!

    Recipe #501145

    Note: COOKING TIME IS MACHINE TIME, does not include time in freezer. Having six mango trees within arms reach on our property, I'm a fanatic for mango recipes. The coconut rum give it that Caribbean feel! We've tried so many mango ice cream recipes, including some really good ones. But one thing I've found is that the mouthfeel of all the heavy cream was a bit gross. Here is a recipe that combines and tweaks some of my favorites, and uses a bit of sweetened condensed milk instead of cream for that "just right" amount of creamy mouthfeel. This is a rich and creamy ice cream, and I think you'll find it VERY pleasing! If you're alcohol-free, you can omit the rum but after a few days the ice cream may be hard.

    Recipe #500578

    I wanted a Painkiller sooooo bad!!! So off I go, putting the fruit juices in the shaker. Coconut cream??? OMG - all out!!! This yummy concoction is the result of not wanting to throw out some juice... The Pisco caught my eye as I rummaged through my liquor drawer, and replaces the rum in a traditional Painkiller. And best of all, not an ounce of fattening coconut cream to be found. You might say this is a "healthy" painkiller. LOL - that's my story and I'm sticking to it! Enjoy this smooth, but potent, beauty!

    Recipe #500577

    I'm Hispanic, my husband is a first generation Greek-American. Suffice to say that he's a Greek Food Purist...!!! He never thought I'd be able to produce anything that would be considered authentic. This easy version of Avgolemono Sauce, I'm happy to say, passes muster. This can be served on so many things, but our favorite is over Dolmades and over stuffed peppers. Nothing scary here, it's easy so long as you temper the eggs carefully and never let the sauce come to a boil.

    Recipe #500154

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