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    588 Recipes

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    Essentially a walnut cake this is part vanilla and part mocha, this is one of the moistest bundt cakes I've ever tried. It's also a beautiful cake and the combination of flavours is just perfect. The recipe is from Dorie Greenspan's wonderful cookbook, "Baking: From My Home to Yours". This dense, buttery cake i a great keeper; wrapped well, it will keep at room temperature for up to five days or in the freezer, for up to 2 months. Serve plain or with a drizzle of hot fudge sauce.

    Recipe #443748

    2 Reviews |  By blucoat

    This easy and delicious recipe is from EatingWell Magazine. The florets are cut into thick slices and tossed with extra-virgin olive oil and herbs. Wherever the flat surfaces come into contact with the hot roasting pan, a deep browning occurs that results in a sweet, nutty flavor. You can easily halve the recipe or change up the herbs to suit your taste and mood. TIP: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size.

    Recipe #442276

    These are moist and cakey and rolled in cinnamon sugar. The recipe is from Martha Stewart's "Everyday Food" (Nov. 2010). It's also good with a little added vanilla to the batter. The magazine said the recipe makes 12 muffins, but I got about 18. This also make great mini muffins; bake for about 15 minutes. Muffins may be frozen up to 3 months. Reheat in a 350 F oven, then coat in butter and sugar.

    Recipe #441904

    1 Reviews |  By blucoat

    This is a delicious, healthy salad that is great just made and warm and even better the day after being made as the flavours really develop nicely. The recipe is from LA' s M Cafe de Chaya. The recipe was printed in the Los Angeles Times' Culinary SOS column. NUTRITIONAL INFORMATION PER SERVING: 179 calories; 4 grams protein; 17 grams carbohydrates; 4 grams fiber; 12 grams fat; 2 grams saturated fat; 0 cholesterol; 5 grams sugar; 440 mg. sodium.

    Recipe #440327

    4 Reviews |  By blucoat

    Just when you thought mac 'n' cheese couldn't get any better, the Rackhouse Pub in Denver decides to add beer to this quintessential comfort food. And it's magical. The recipe combines no less than five -- yes, five -- kinds of cheese in a rich base lightened with a cup of amber ale and then bakes it all under a crust of panko crumbs and Parmesan cheese to rich, crisp, golden perfection. The recipe was printed in the Los Angeles Times' Culinary SOS column.

    Recipe #440326

    1 Reviews |  By blucoat

    This is a delicious, satisfying, and healthy take on a traditional Middle Eastern/Egyptian dish from "The New Mayo Clinic Cookbook". Great as a side dish or a vegetarian/vegan main. Recipe makes 10 side dish servings and about 6 main dish servings.

    Recipe #440310

    The simplest chicken recipe there is and perhaps the easiest as well. Add the herb here if you like or see the flavoring ideas that follow. This is the kind of dish you’ll never get tired of, because you can change the flavoring every time you make it. From Mark Bittman's cookbook," How to Cook Everything" (10th Edition).

    Recipe #439793

    2 Reviews |  By blucoat

    A really simple and moist cake that is more apple than cake. It's really nice to use a variety of apples, so that you have some apples that are crisp, some soft, some sweet, and some tart. Recipe is from Dorie Greenspan's newest cookbook, "Around My French Table: More Than 300 Recipes From My Home to Yours" where it's called Marie-Hélène's Apple Cake. The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream.

    Recipe #439325

    4 Reviews |  By blucoat

    This is a super-easy, flavourful, and delicious recipe that can be served warm, cold, or room temperature. It's from Madhur Jaffrey's "Indian Cooking". Recipe can be doubled or tripled. I like using French green lentils. You can also use chicken or vegetable broth instead of the water.

    Recipe #438848

    2 Reviews |  By blucoat

    This comforting, high-protein gratin is good hot or cold, and especially pretty if you serve it with a fresh tomato sauce. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health". DO AHEAD: You can grate and salt the squash several hours before you make the gratin. The gratin will keep for a couple of days in the refrigerator, and can be reheated or served cold or at room temperature.

    Recipe #435841

    2 Reviews |  By blucoat

    A beautiful soft, fine-grained vanilla birthday cake with luscious butter frosting and raspberry jam filling from the amazing folks at America's Test Kitchen. Lemon curd works really well too. You can omit the almonds for a nut-free cake. To quickly bring the milk and egg white mixture to room temperature, set the bottom of the measuring glass in hot water and stir until it feels cool rather than cold, around 65 F. MAKE AHEAD: Cake layers can be wrapped and stored for a day; frosting can be covered with plastic wrap and set aside at room temperature for several hours. Once assembled, the cake should be covered with an inverted bowl or cake cover and refrigerated. Under its coat of frosting, it will remain fresh for up to three days. Bring it to room temperature before serving. There is enough frosting to pipe a border around the base and top of the cake. If you want to decorate the cake more elaborately, you should make one and a half times the frosting recipe. If desired, finish the sides of the cake with 1 cup of sliced almonds (lightly toasted works well). Recipe is from Cook's Illustrated/Baking Illustrated.

    Recipe #434903

    This is an incredibly moist and delicious banana bundt cake/banana bread; the best one I've ever tasted. It also makes great muffins. It is so good, I don't feel it needs the optional glaze but I've included the instructions below if you want to make it. You can also simply dust with powdered sugar. The recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". You can reduce the amount of butter by up to a 1/2.

    Recipe #434380

    2 Reviews |  By blucoat

    This egg salad is creamy thanks to the yogurt-based dressing and the fresh herbs add vibrancy and flavour. It's good as a salad on a bed of arugula or in a sandwich. .Recipe is from Martha Rose Shulman's New York Times Column, "Recipes for Health" (Jan. 7, 2010).

    Recipe #432285

    1 Reviews |  By blucoat

    These are moist, dark, and delicious muffins from the King Arthur Flour Company. They keep well, are made of 1/2 whole wheat flour, and have brown sugar sprinkled on top for a crunchy texture. If you don't have buttermilk, you can use regular milk + 1 tbsp. of lemon juice or white vinegar. The recipe says it makes 12 muffins, but I usually get about 18. It's a very adaptable recipe and also works well with applesauce and oil rather than butter. You can also throw in 1/4 cup of walnuts, if you like.

    Recipe #431648

    1 Reviews |  By blucoat

    This is not a simple recipe but it's worth it! It's from the cookbook, "Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague" by Rick Rodgers. It is composed of six thin, nut meringue layers made with a mixture of ground hazelnuts and almonds (you can also use just almonds or just hazelnuts). The layers are filled with a kirsch buttercream and the top layer is covered with an apricot glaze and is then covered with a faux fondant icing which is feathered with melted dark chocolate (it looks like a Napolean). You can make this 2 days ahead, cover and refrigerate.

    Recipe #431349

    3 Reviews |  By blucoat

    These famous cookies incorporate whatever sweet & salty snack foods you like. Momofuku Milk Bar's pastry chef Christina Tosi shared this recipe on the Live Regis and Kelly television show.

    Recipe #416779

    5 Reviews |  By blucoat

    These delicious, slender fries have a crisp exterior and a creamy interior, contain 1/3 less oil than traditional methods, and could not be easier to make. Recipe is from Cook's Illustrated (July, 2009) and the method is attributed to Michelin-starred French chef Jöel Robuchon. It skips the usual rinsing and soaking and you only need to fry once. You must use Yukon golds (Russets are too starchy).

    Recipe #415262

    3 Reviews |  By blucoat

    This recipe is for the famous Miss Grace Lemon Cake (which can be purchased online for about $30). It makes a fabulously moist, buttery cake with a dense poundcake-like crumb and a bright lemony flavour. It's even better a day or 2 after baking when the glaze has had a chance to fully moisten the cake. You can substitute the buttermilk with yogurt. Enjoy!

    Recipe #414677

    2 Reviews |  By blucoat

    These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving.

    Recipe #411386

    4 Reviews |  By blucoat

    An incredibly simple and delicious recipe from "The America's Test Kitchen Family Cookbook". This is a fabulous cookbook from the folks at Cook's Illustrated Magazine.

    Recipe #407910

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