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    571 Recipes

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    10 Reviews |  By Lennie

    I have never made this recipe; posted in response to a request. I worked with a woman from Guyana many years ago, and she brought a Black Cake to a Christmas party one year; it was fabulous!

    Recipe #73302

    1 Reviews |  By Lennie

    Carrot cakes don't need nuts in them to be good! Try this version of a recipe I originally found in Chatelaine mag. Don't be put off by the length; it's no harder than any other carrot cake!

    Recipe #73232

    10 Reviews |  By Lennie

    I have been making meatloaf for years and years, always the same way with minor variations, but always with saltine cracker crumbs as the binder. Recently, I tried oats. Well! Quick-cooking oats (not instant) make a surprisingly good substitute for either cracker crumbs or bread crumbs in a meatloaf. I have also made this meatloaf without any garlic, and it's just as good. Make sure the onions are chopped up fairly small; the texture of the meatloaf is best that way. Also, don't use extra-lean ground beef as you risk having a dry meatloaf rather than a moist one. Leftovers make a wonderful cold sandwich!

    Recipe #73136

    4 Reviews |  By Lennie

    This is rather old-fashioned; my husband and I really enjoy it (my son, who hates mixtures like this, won't touch it). It makes a lot; you can feed a family on just one pound of ground beef with this recipe. This is an onion-free, garlic-free stroganoff, but feel free to alter that it you wish. Also, on a nutritional note, if you sub ground turkey for the ground beef, the fat content per serving goes way down. Thanks to Chatelaine for this one.

    Recipe #73064

    I think this recipe is an absolute gem. Really, in all my years of cooking, I don't think I have ever made chops as delectable as these! Crispy-crunchy on the outside, meltingly tender and moist on the inside. The key, I think, is the salty milk marinade/brine, and making sure not to overcook them. Thanks to Gourmet Magazine for this one.

    Recipe #73062

    51 Reviews |  By Lennie

    I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.

    Recipe #73061

    1 Reviews |  By Lennie

    Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for recipes using truffle oil. Apparently, this recipe originated with Emeril Lagasse.

    Recipe #51294

    1 Reviews |  By Lennie

    Taken from the January 8/03 issue of The Toronto Star; posted on behalf of a request for truffle oil recipes.

    Recipe #51290

    5 Reviews |  By Lennie

    This is the date loaf I've been making for years, originally found in a FiveRoses cookbook, I think. I like to spread a little butter on slices of it and have it with tea.

    Recipe #51281

    I found this recipe in the column written by Marty Meitus in the June 6/01 issue of Denver's Rocky Mountain News--hence the name I've given it. It's great! I like it with black beans, but Ms. Meitus says she prefers only red kidney beans in this. It's perfect when a crowd gathers, particularly for a party, to watch a sporting event on tv, etc. Prep time includes the chilling time.

    Recipe #51203

    Okay, I admit it -- it does sound like a "mess"! This is from a January 1987 article in Family Circle magazine about throwing a "super bowl bash" with John Madden. This is John Madden's favourite, apparently. In truth, I bet it's good!

    Recipe #51198

    2 Reviews |  By Lennie

    I created this dish to use up the last 4 cups of leftover Christmas turkey I had on hand, and I think I have a winner! Substitute cooked chicken and chicken broth for the turkey if you wish, and the dish can be made vegetarian by using vegetable stock and substituting more veggies for the turkey. You could also make this dish kosher by using vegetable stock and substituting imitation crab for the turkey. Note: While the serving size states "10", expect this to serve 5 or 6 people at just one meal if you think everyone will go for seconds.

    Recipe #50339

    5 Reviews |  By Lennie

    Many years ago I made a cranberry-orange bread from a magazine clipping. It got lost and I've never found a suitable replacement, but this year, with the help and encouragement of Zaar members, I created my own version -- and I love it! I used the mini loaf pans to make this, so I could have 4. If you use bigger loaf pans, you will need to bake the loaves longer.

    Recipe #49662

    2 Reviews |  By Lennie

    While going through some old cookbooks, this hand-scribbled note fell out. Boy, does this bring back memories! I made this as a Christmas dessert way back when, shortly after I got married. I bet it's still a yummy dessert! The beauty of this dessert is you can make it for just you, for a few, or for a lot.

    Recipe #48793

    7 Reviews |  By Lennie

    I adapted this recipe from one I found in one of those booklets you buy at the check-out in the grocery store. Love the garlic hit!

    Recipe #48792

    6 Reviews |  By Lennie

    My family loves seafood, hence what some might think is an overly generous serving amount. This seafood dish is also delicious as part of a surf-and-turf meal along with a steak, plus it makes mighty fine party food.

    Recipe #48724

    11 Reviews |  By Lennie

    This luscious pasta dish is one I've avoided making recently; it's not exactly a lowfat dinner and I feel guilty serving it to my husband -- neither of us should be eating such a high calorie meal. But it's so, so good! Even though I can't claim it's part of a healthy diet, I hope you try it at least once -- it's a fast, easy dish, after all! I serve this with a simple green salad.

    Recipe #48336

    56 Reviews |  By Lennie

    When I used to regularly do Christmas craft shows, I always sold this packaged up in Christmas tins; it was a big seller for me. My SIL always hoped it wouldn't sell well, though, so she could eat what didn't sell! Based on a Bonnie Stern recipe.

    Recipe #48331

    19 Reviews |  By Lennie

    Cookies of this type are usually rolled in beaten egg white, which I find a fussy step. That is why I like this recipe so much; it's tasty AND easy. I found it back in the 1980s in a Norene Gilletz book. They look wonderful on a cookie tray.

    Recipe #48140

    2 Reviews |  By Lennie

    I used to make these cookies a lot when my son was young; he loved the different shapes I would make. They are NOT a super-sweet cookie.

    Recipe #48138

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