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    19 Recipes

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    This recipe makes a delicious coffee concentrate to use as a base for Iced Coffee, Frappe, and Tiramisu because it is cold stewed. The absence of heat during the process keeps the excess coffee acids from releasing into the water and makes for a very sweet tasting, no bitter after taste beverage. It is very similar to the cold coffee concentrate at its-a-grind coffee house method. Even DECAF tastes great using this method. You don't need hoity-toity coffee fresh ground from the coffee house. But it should be a coffee you would drink if it was brewed from a coffee maker though. I hate Folgers - therefore I don't use Folgers. But, you do need very good filtered water. Grab one of those 6 dollar bags of ground coffee from Ross or TJ Maxx and you're fine. To make a nice ice coffee with this concentrate: Fill a glass with ice cubes, pour concentrate a little more than half way full, add a shot of flavored syrup, fill the rest with milk or water. Stir and enjoy. The three quarts of concentrate you have after filtering will yield five quarts of finished beverages if you are going to do a punch bowl type serving. So it is not quite a 50 - 50 ratio. If you want a 50 - 50 ratio concentrate use a full pound of coffee grounds instead of just 12 oz.

    Recipe #425912

    Yield – 4 quarts Prep time 30 minutes Cooking time 30 minutes You will need to have the skill of multi-burner task-master to keep to the cooking time frame. Start the water boiling while you wash and soak the rice, and currants. You need two pots, a 6 quart, and a 4 quart. I used a very heavy 1960 Presto 6qt pressure cooker as my rice pot with a vented splatter shield for the vented lid because none of my newer pots were heavy enough for this quantity of rice. I have a nonstick 4 qt pot that I used for the milk. A heavy wooden spoon or heavy wooden spatula to fold the milk into the rice is also helpful. If you don’t like currants, leave them and even leave the cinnamon out too. However, I strongly suggest keeping the cardamom. I spice and clarify my own butter three or four pounds at a time to stock my kitchen with because the seasoning in store bought Ghee is just too heavy. If you don’t have clarified butter and use regular butter or store bought Ghee in this recipe you are on your own and the taste will be off. Clarifying butter is easy – stick a block of butter in a Pyrex pan in a 200 degree oven for ½ an hour. Skim off the crust, add spices such as cinnamon, cardamom, turmeric, etc. strain using cheese cloth and a common strainer into a jar and refrigerate. Be sure to not have any water in the clarified butter or it will mold and turn black. I put the clarified butter in glass for long term and will leave one out overnight to get to room temp to portion out 4ozs at a time in a small plastic container for the week and leave it in the cupboard. I usually have ready-to-go soft clarified butter for sautéing onions or other GP.

    Recipe #385816

    I have had this rattling around my head for a while and finally made it after obtaining some beautiful rather large shrimp from the farmers market today – thank you Mr. Fish Guy – Please don’t leave our farmers market. Originally my craving in order to be satisfied t’was to be over thinly sliced neatly arranged boiled /roasted baby red potatoes lightly topped with fresh shredded parmesan cheese. Yummmm, that would have been spectacular with the sun-dried tomatoes. However, I’m out of potatoes…and parmesan cheese, sigh. So here is yet another smoked basmati rice dish. Please forgive… I really am more creative that rice rice rice. It’s all about the presentation!!! You will need a pretty presentation plate – but even a nice 10” glass pie plate will do. You will need a steamer for the shrimp. You will also need clarified butter. I just happen to be someone that buys 4 pounds of butter at a time and clarifies and seasons it with various spices for general usage. Think about it (no more shredded morning shredded toast :o]). You will always have spreadable butter that is lightly seasoned for savory or sweets with cardamom, cinnamon, and fenugreek, I forget what else I might have put in the last batch on a whim, but those are my basics for clarified seasoning. Clarified butter keeps nicely for several months on the shelf or longer if in the fridge. Yes, in a glass mason jar of course. If you don’t mind the heavier flavor – just buy Ghee. I personally like a lighter flavor and not so nutty from their high temperature clarify process. But I do also have some Ghee on my shelf for certain dishes. Ok enough babbling – let’s cook three burners at once – I know you can do it.

    Recipe #318360

    Beet Kvass is a unique tasty slightly tart and salty health beverage. It is lacto-ferment beverage high in nutrients, healthy for the blood, and a nice liver cleanser. And oh wow, I just remembered that my first batch tasted awful. It was too salty because I used store bought commercial whey instead of homemade liquid whey. Commercial whey is concentrated and already salted and I was still experimenting er..ah… perfecting my technique. I thought I didn’t have to bother with all the basics principals of heirloom folk drinks. HA! Yes you do. Search for my Whey recipe. Beet Kvass takes 3 days to properly ferment. You are essentially making a tea made of chopped up organic beets. The beets can be used twice with a little less water for the second batch and 1 tsp of salt if using a cup of the 1st batch of Beet Kvass as carryover. Again with everything I do, please keep clean sterile glass jars – NO DISH-SOAP!!! Use Vinegar water to clean all, and the final rinse with filtered water not the muni-tap water due to the chlorine and the fact that it will kill your ferment culture. You will need a one gallon glass jar. I bought mine at… you guessed it – a second hand store - during the summer. Three days means 72 hours from begin to fridge. Refrigeration slows down the fermenting to nearly a standstill. You can reserve a cup and a few chunks of Beet to keep fermenting at room temperature to make a Beet Vinaigrette for salads in 7 days. But this I have not done myself.

    Recipe #317490

    Homemade whey is needed to produce fermented foods and the authentic old fashioned fizzy drinks. It is healthy and you can have fun with it. Whey can be used in multiple ways as with other cultured milk products. This is the stuff that REAL Kimchee is made with... not vinegar. Regularly adding beneficial cultures to your diet will aid your digestive tract by providing "good" bacteria. Whey made from fresh raw milk or fresh yogurt - is the best possible method. So use fresh, raw, and organic when ever available. I hope you enjoy the ever so slight sour bite to the finished yogurt product, and to the whey. Keep everything sterile and cleaned with vinegar water - NO DISH-SOAP!! Rinse with filtered water, not muni-tap because the chlorine will kill your main product rendering it contaminated and useless. Store your whey in a glass [mason] jar. I personally have several methods and various cultures. Piima, and Villi to name a few [Fil Mojlk is my favorite butter-milk]. This recipe here will be the easiest to prepare. The ingredients you can purchase from the local natural foods market. I am brand specific because of the health factor. You need to start with live fresh cultures, and healthy WHOLE RAW if possible milk. Baby it isn't gonna work with highly advertised, flavored, sugared, fancy pansy yogurt and fractionated [homogenized] milk, no no no!!! Please buy the Voskos Greek un-flavored yogurt and Raw whole milk by Organic Pastures, Claravale Farms, or what ever Raw Organic milk you have available in your area. You almost want to hear it MoOOoooOOoo. My finicky Supplies list: sauce pot, thermometer capable range around 104 degrees, 1/1/2 quart glass bowl, 1 yard cheese cloth folded to an 18" square, a strainer, wooden spoon, 1 quart wide mouth mason jar or tall glass pitcher, stove/oven/or yogurt maker (my Yogurmet came from a thrift store 8 bucks), and patience... wait for it.... wait for it. ok go! I don't know if I can value the nutritional calculations here regarding the Whey because I don't think they can calculate Whey separate from Milk. The value they will provide will probably be for the secondary product - the yogurt.

    Recipe #317488

    Fermented Tea Kvass. This recipe is for about a gallon and a half. It is an 11 day process but once you start, you just can't stop. You need a 2 gallon glass or safe ceramic crock and some cheese cloth for a lid. A clean room averaging 78 degrees. Avoid any major temperature spikes.You will need to purchase a SCOBY culture and build up to this size. There is a great guy on ebay - search ebay for the bacteriapimp or go to GEM cultures (where I got my scoby). I'm not into retailing but if you are local to the so cal OC area and want to pick one up I'll give you a scoby and some drink after a harvest. more information on SCOBYs: Symbiotic Culture of Bacteria and Yeast can be found from wikipedia - here is a link NEVER ever put your SCOBY into contact with metal, and keep out of the sun. Be kind to your SCOBY it is a living organism. Keep everything as sterile and clean as possible - rinsed with filtered water and air dried. Do not use dish-washing soap to clean anything related to this drink. ONLY use vinegar water to clean... and that's filtered water - not unfiltered muni tap water b/c of the Chlorine. The SCOBY feeds on the sugar and tannins in the tea (like making beer) and converts the drink into the healthy effervescent tart Kombucha. You must refrigerate the drink or it will continue to ferment and turn to vinegar as the SCOBY is a kin to the cultures used to make some vinegars. Wait - your excited and don't want to wait for the mail to receive your purchased scoby - try this - the $4 dollar alternative: buy an 8 oz bottle of organic Kombucha tea from a health food store. Find the one that has the the biggest bits and gooey strings floating in the bottle that you can find...and start small scale in a 1 quart mason jar!! take ALL the bits collected from the store brand bottle of K-tea and 4 oz of the store bought K-tea as the base - put in a 1 quart wide mouth mason jar. and start same process as my big recipe... fill with strong - room temp sweet organic tea (sweet tea ratio would be 1 qt boiled water, two tea bags, heavy with the sugar about 3/4 cup b/c you need to entice the culture to feed on the sugared tea so it will grow) cut the bottom off of a brown lunch sack to make a tube to keep the jar in the dark. - give at least 10 days no disturbance - a brand new film of a scoby will grow on the surface of the tea and thicken up eventually. from that batch - double everything - go to a 2 quart mason jar. enjoy enjoy enjoy. note - some batches taste vinegary some do not - it's all about how long you let the culture grow at room temp before transferring to refrigeration and cutting off the fresh air supply by bottle capping. my last batch is on the sweet side, my current batch will not be so sweet. I continuously brew - but I clean between brewings to care for my scobys and to separate the layers. Each scoby produces a second layer of scoby like a stack of pancakes. You only need one layer - so I have a stash of several scobys in the fridge to give away. from the one gallon glass size - they are about 5" in diameter. my ceramic jar scoby for 2 gallons is the size of a dinner plate, and quite heavy. beautifully amazing to look at too.

    Recipe #317327

    I came up with this recipe so we could all enjoy Ranch Dressing without MSG and that annoying ringing in the ears that goes along with it. MSG is dangerous - don't eat the stuff... "You’ll rot your eyes out kid!" (That was a pun on a line from the movie A Christmas Story by the way). Now, I didn't take the time to make my own Mayo this time but I will from now on. You all know I feel that mayo is just WRONG. However, it is needed in this recipe. If you're buying mayo - go organic of course. You will need to have home made liquid WHEY for this recipe - it's not hard to do. Just make yogurt and cut/stir it before you put in the fridge so it will separate - then when it separates, strain through a cheese cloth at room temp for a few hours. The flaxen gold liquid you are draining off is called liquid WHEY. Remaining solid yogurt in the cheese cloth is the best yogurt you could eat. I started with Voskos Greek Yogurt culture and Organic Valley RAW MILK. I keep adding that Whey to my RAW Piima Whey. I guess if you don't have homemade liquid WHEY you can substitute Rejuvelac (a lacto ferment of organic wheat berries) and some added souring sub. Like a squirt of lime or 1/4 tsp of vinegar - your choice. I grow my own organic chives for sure. Parsley is cheaper to buy than to grow. Wash and dry the greens with filtered water. Do not substitute the dry herbs for fresh and vise versa. Too much fresh herbs and it the dressing becomes runny, too little fresh herbs and it will be too thick. If you don’t own a mortar and pestle – improvise. A rolling pin or something like that – you just need to break down the dry herbs with the salt and seed to release their flavors.

    Recipe #317208

    Smoked Basmati rice and brown Basmati rice with toasted pine nuts and one of my favorite sautéed combinations... apples & onions...mmm..yummy. Each of which should be chopped to about the size of the pine nuts. I go smaller with the onion and larger with the apple. The [dehydrated or fresh] apples can be minced, diced, or chopped to the size of a lima bean. what-ever you want to call it – that’s the maximum size. I use the dehydrated apples for cost effectiveness. They come in the plastic square containers usually near the pine nuts at my local middle-eastern market. Shoo? My friend Martha says "Oh, I love the rice that you make with the stuff in it" (she's from Rhode Island with an accent so I just HAD to name the recipe in her honor) hence the name - Rice with stuff in it. She was referencing a pared down version that was only the Smoked Basmati with pine nuts and onions. Not as elaborate as this version. You can omit the Brown Basmati and only go with the Smoked Basmati not a problem - I just happen to have both on the shelf. I like the long grain fluffiness of the Basmati rice over the sticky shorter grain rice. However, I am beginning to get curious to why it only takes 12-15 minutes to cook Basmati compared to the medium or short grain rice that take twice as much time to cook. So, could someone please let me know why that is?? Seems almost like... instant oatmeal versus regular oatmeal? I won't eat instant b/c of the chem. process.... plus if you're going to cook, take the time and cook a better product. OK – now I’m crossing my fingers that my rice bubble doesn't get burst. Thank you and enjoy the rice. I find the smoked Basmati flavor is much better than regular Basmati. I buy Kitchen King Brand rice and store in glass mason jars. I do not recommend Jasmine rice or short grain for this recipe. Susan P.S. the minute you turn your back on the pine nuts they burn - so stand there... and just keep stirring while toasting them in the pan, or you will have a wasted mess P.S.(2) serve hot as a side dish or put in an lightly oiled semi-toasted pita with Lebne or a mild Armenian string as a folded sandwich with tomatoes

    Recipe #312874

    IT'S BOOZE!!!! what else would you expect of a love triangle... two teasingly sweet parts over the third part of the triangle...ICE!!! by the way don't most love triangles start with ice on some level?

    Recipe #281774

    Rice Krispies cereal treats, toasted coconut, drizzled with melted chocolate

    Recipe #267055

    Tabbouleh or Tabouli Middle Eastern Salad use a food processor wash them organics real thorough yeh-hear! this recipe is heavy on the bulgar - so cut back to 1 cup if you want to and it should be ok. I like #3 size bulgar. I spent less than $8 on the produce from the local ranch market. the bulgar was about a buck and a half. I splurged on the Olive oil. $$$. All at the Holy Resurrection social after church enjoyed it. Not too lemony. This makes 16 - 17 cups - use a big bowl!!!

    Recipe #236084

    Beautiful bread pudding I had the need to be a kitchen chemist today. And, I soon decided to treat my new roommates to some of my baking and see what would work in the way of delicate and mild comfort food. Since I have a broken leg, I needed the recipe to be easy. The balanced flavor of the wheat bread blended with the dash of pepper in the wet mixture is richly augmented with the melted butter without being overpowered by it. Very subtle but noticeable taste of the sliced apple topping with cinnamon is sooo much better than standard raisin. I dried the bread slices out in a slooow oven in the morning, and put the eggs out to get to room temp. some notes: definitely get your eggs to room temperature. Pre heat your oven, and butter your baking dish before you start because mixing it up goes pretty quickly. The glass baking dish I used is a beautiful 8" round and a solid 3” deep. I bake in glass when possible. more notes: do not bake anything topped with cinnamon hotter than 350 degrees as cinnamon will scorch and taste bad. So check your oven temperature with a thermometer.... and as usual go wash your hands! ;o)

    Recipe #210240

    These are the ultimate banana muffins that leave you with a sublime satisfied Cheshire smile on your face. The key is to chop the ripe - yet firm bananas instead of schmusshing them. When you bite into one of these buttery muffins you get a rich smooth treat of banana chunks inside the muffin, that combined with the carob malt ball & macadamia nut topping...yummy. You really should use a little Pyrex custard cup and make a bakers dozen so you can have one all to yourself. This recipe started because my roommate Jenny was going to toss out two perfectly wonderful ripe bananas last night - so I said, No! I will make breakfast muffins for all of us! yeh - they loved them.

    Recipe #194025

    This nutri-yummy wrap of course has spinach in it, and chilled or grilled it is perfect for a light luncheon party. Each wrap can be sliced to 8 one inch pieces for a party tray, or sliced in half as an alternative to a club sandwich. yields 48 party pinwheels or 12 club-wrapwiches. As usual wash your hands before preparing food, and don't rub your eyes or face because of the hot horseradish!! Yes I mean tuna in OIL not that dreadful stuff in water that has no flavor to offer.

    Recipe #175706

    Do you like the taste of the candy bar almond joy? Well then you'll enjoy these NO-BAKE rum balls. Approximately one cup and a half of Myers Coconut Rum breaks down to 6 rum balls being 1 shot of booze. yields about 5 - 6 dozen rum balls (I don't have an accurate count b/c I... and a roommate (yea right) snacked while I was making them - whoopsiedaisy MY BAAAD). You can grind fine the vanilla wafers or stomp on with a rolling pin fine to medium coarse the way I like it. The 1 1/4 cup of Myers coconut rum is more like a cup and a half to taste.

    Recipe #150053

    Basically this is Susie Q's old english victorian milk bread. Bake it at 390 25 to 35 min until golden brown. The traditional S shape dough placed in a 12" loaf pan works best and gives more uniform rising across the loaf. use a bread machine at the dough setting then move onto the hand work, or your own trad method. This is a semi sweet soft bread that makes wonderful french toast. When baked right - it will have the texture close to store bought name brand white-bread. It is also suitable for hot-dog buns [or sub rolls] when baked in baguette trays.

    Recipe #118794

    I tend to use organic ingredients everywhere possible, but you don't have to on this recipe. It is a moist, and richly light flavored table bread that would be wonderful with a simple meal. Two of my roommates came wandering into the kitchen with their eyes glittering - what are you making, it smells sooooo good. There wont be any left-overs after the meal. Use your bread maker or follow your trad method, and washed hands of course.

    Recipe #113527

    Not overly chewy but not crumbly either. Mix it in a bread maker or follow your own trad method. You don't need to be gentle with the dough because of the added gluten the chewy, tenderness is not lost in the rolling and shaping. My personal favorite devised topping - is quite extraordinary and unique.

    Recipe #113085

    Here is the recipe for those who were at Holy Resurrection Monastery Thanksgiving weekend 2004 for Arturo's robing and wanted the spinach salad recipe in better detail. toodles & God bless, sUSAn.

    Recipe #112135

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