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    588 Recipes

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    1 Reviews |  By blucoat

    An easy take on a classic Vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's Chatelaine Magazine (February 2009).

    Recipe #351270

    This is a fast and easy dinner recipe from "Vegetarian Times" (April 2007).

    Recipe #351253

    This is a straightforward and reliable cookie/pastry recipe from "Joan Nathan’s Jewish Holiday Cookbook" by Joan Nathan. The original recipe doesn't call for any salt, but I think it enhances the flavour. You can play around with the fillings, substituting raspberry preserves for the apricot, pecans for the walnuts, or adding a little orange zest, raisins, or currants to the cinnamon-sugar filling. The dough can also be used to make hamentashen. Dough needs 2 hours refrigeration time.

    Recipe #351030

    1 Reviews |  By blucoat

    This is a simple and sweet popcorn recipe from Chef, Thomas Keller (of French Laundry and Per Se fame). He recommends giving little packages out as a party favour.

    Recipe #351014

    5 Reviews |  By blucoat

    This is an awesome recipe from The Bon Appétit Test Kitchen! The flavours really work well together. Not only is it fast, easy, satisfying, and delicious, it is healthy, vegetarian, and low calorie too! You can omit the feta to make it vegan. Recipe was printed in the latest Bon Appétit Magazine (Feb. 2009). To cut down the fat, eat them open-faced as a taco salad. Use a griddle to prepare multiple tacos at once.

    Recipe #350971

    This recipe is from Chef Steven Raichlen (famous for "The BBQ Bible") and was featured on his TV show, "Primal Grill" as well as printed in "Bon Appétit Magazine" (May 2008). This recipe is good immediately, but better the next day. Can be made up to 1 week ahead. It works with meats, fish, and in sandwiches. (It's great in tuna melts!) If you'd like a little sweetness, add a couple of teaspoons of sugar in the second step.

    Recipe #350935

    2 Reviews |  By blucoat

    These muffins are inspired by sticky toffee pudding. The recipe is from a great new cookbook, "Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops", by Anne Bramley.

    Recipe #350878

    2 Reviews |  By blucoat

    This recipe produces an incredibly moist, dark, rich, sticky, dense gingerbread cake with a complex and spicy flavour . I've slightly modified the recipe based on the one Claudia Fleming, pastry chef, prepares at New York City's famed Gramercy Tavern. The original version is in brackets. Recipe was printed in "Gourmet Magazine" (Feb. 2000). Cake develops a lovely caramelized crust that can stick to the pan. Spray generously with cooking spray with flour or line pan with parchment paper (greasing both well) and allow cake to cool for 5 minutes before removing from pan. You can use part whole-wheat flour and, if you want to avoid alcohol, you can replace the stout with strong coffee. Recipe makes a 10" bundt cake (or springform); if you want, you can halve the recipe for an 8x8 square pan. Cake is even better the next day (so it is a good make-ahead dessert). Serve cake plain, dusted with confectioners sugar, with whipped cream, or with vanilla ice cream.

    Recipe #350845

    Dengaku is a popular dish at the tea houses that line the lovely Philosophers Walk in Kyoto. The dish takes its curious name from the Japanese word for “stilt.” The stilts in question are two slender bamboo skewers that are used to hold the piece of tofu over the coals for grilling. The recipe is from Steven Raichlen's TV show, "BBQ U". Tofu needs to be pressed for 1 hour.

    Recipe #350826

    This fast and easy recipe is great with whatever leftover protein you have on hand. It's from Sallie Ann Robinson's Southern cookbook, "Gullah Home Cooking the Daufuskie Way: Smokin' Joe Butter Beans, Ol' 'Fuskie Fried Crab Rice, Sticky-Bush Blackberry Dumpling, And Other Sea Island Favorites" where it is called "Anything Rice" because it truly works with anything. You can add more seasonings (e.g. garlic) if you like.

    Recipe #350671

    This is a great recipe, where the tartness of the rhubarb is balanced by just the right amount of (but not too much) sweetness. This recipe is from James Beard Award-winning pastry chef, Karen Parker and was printed in "Fine Cooking Magazine" (April 2007).

    Recipe #350145

    This is an easy recipe from "Cook's Illustrated Magazine". I love America's Test Kitchen recipes as they always work!

    Recipe #349912

    9 Reviews |  By blucoat

    Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

    Recipe #349883

    This is a very easy mild salsa recipe from Mark Bittman's excellent cookbook, "How to Cook Everything". This simple recipe is good as is but is also well suited to adding it whatever flavours you enjoy. (You can add some chopped cilantro, lime juice instead of lemon, corn kernels, chile peppers, etc...) Makes about 2 cups.

    Recipe #349786

    1 Reviews |  By blucoat

    From this month's Cook's Illustrated Magazine (January 2009). Drying the bread first in the oven produces a French Toast that is crisp on the outside and soft (but not soggy) on the inside. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.

    Recipe #349639

    From this month's Cook's Illustrated Magazine (January 2009). Makes two omelets. Because making omelets is such a quick process, make sure to have all your ingredients and equipment at the ready. If you don’t have skewers or chopsticks to stir the eggs in step 3, use the handle of a wooden spoon. Warm the plates in a 200-degree oven.

    Recipe #349630

    From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours.

    Recipe #349289

    This healthy take on a classic comfort-food was printed in "The Washington Post" and adapted from "The New Soul Food Cookbook for People With Diabetes, 2nd Edition," by Fabiola Demps Gaines and Roniece Weaver.

    Recipe #349083

    1 Reviews |  By blucoat

    This protein-rich vegetarian (vegan) recipe is from "Cooking Light Magazine". Chill the tempeh well before slicing so it will be less apt to crumble. This recipe requires at least 3 hours of marinating, the longer the better. Serve with whole-grain burger buns, and whatever toppings you enjoy!

    Recipe #348857

    6 Reviews |  By blucoat

    You can also prepare these in a skillet. This recipe is from "Cooking Light Magazine". The tempeh needs to be marinated for at least 30 minutes (longer is better).

    Recipe #348825

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