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    1,984 Recipes

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    1 Reviews |  By Manami

    Look for small heads of cauliflower (1lb-1 1/2 lbs). If the heads are too large, cut the head down through the stem end. As far as the spices go, use whatever you have on hand, whatever is in season, or whatever you have lingering in the garden. Being flexible is the key. BH&G Magazine, 12/2008 edition.

    Recipe #357397

    Humble ingredients like puffed rice cereal (transformed into a brilliant topping) and graham crackers (crushed with hazelnuts) to yield a tender crust are the core of this surprisingly luxe dessert.F&W Magazine, 11/2008 Edition; From: Ultimate Thanksgiving Planner - Time Saving Tips. 2 hour chilling time Plus overnight chilling.:)

    Recipe #357395

    My friend Luisa knows I love smoked salmon and she prepared this dish for me. It is a Bobby Flay recipe to boot! When I asked for the recipe, she already had printed a copy. FoodNetwork - 09/28/2008.

    Recipe #357392

    1 Reviews |  By Manami

    I found this and had to post before even trying - that way it would be here when I need it! In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Flecked with tomato and mint, they are equally good eaten hot or at room temperature on a warm summer day, which is what we have almost all year long :) This recipe was first published in Saveur in Issue #113

    Recipe #357390

    Many are the times that we have omelets for dinner. I like them for any meal! This version lightens up by using just egg whites (saving the yolks for another dish - such as a flan) and a veggie-cheese filling. This is based loosely on a recipe that I found in Country Home Newsletter, December '08 Edition.

    Recipe #351511

    So why not turkey cakes? These seemed like a fun way to use up some leftover turkey. They are really verey good - how can they be bad? Cuisine At Home Newsletter 11/27/2008 edition of eRecipes.

    Recipe #351364

    Tonight, I was feeling a bit hungry (because our dinner wasn't the best!) and one of my friends promised that each time she goes to the store she'll bring me fresh berries. Today, I received blueberries, blackberries, red raspberries, strawberries and grapes - so I decided to mix them all up & make some kind of cream for it ;). Not bad!!! I found this on Every Day Rachel Ray Magazine, December-January 2007 edition, a David Tamarkin recipe.

    Recipe #351353

    "Most of the time when you buy a whole chicken, the packet of neck, gizzards, and chicken liver tucked in the cavity will leave you wondering what to do with them. Well, these are some of the best tasting parts. So collect and freeze one by one the necks and gizzards for a good chicken soup and the livers for this delicious and quick dish. Quickly sautéed chicken livers and slowly caramelized onions are such natural complements in taste and texture that they're always a welcome supper dish in our house The kids are a bit finicky about this dish but I prepare it when grandma, Giovanni, and I are at home. There's nothing fancy about my version—though I do embellish the onions with a sweet-and-sour finish of vinegar and golden raisins. Chicken livers need a bit of attention—thorough trimming and rinsing, and fast cooking in a small amount of oil—and they'll be crispy on the outside and tender on the inside." These are wonderful when served with broad noodles that have been prepared with parsely and touch of butter or olive oil and the necessary seasonings. This is a very basic and easy recipe.;) From Public Television Show 205: The Chicken and All Its Treasures.

    Recipe #351351

    1 Reviews |  By Manami

    When the occasion calls for a sophisticated sandwich, simply layer roasted red peppers, olive paste, goat cheese and peppery arugula on a crusty baguette. Found it when I was rummaging through some "old" recipes in EatingWell Magazine, January/February 1998. We enjoyed them thoroughly!

    Recipe #351306

    Chef Floyd Cardoz of New York City's Tabla is best known for layering Indian flavors onto locally available ingredients. :) Serve with Alsatian Riesling, such as Loosen, Dr. L; Syrah such as Shafer Relentless; or Zinfandel, such as Robert Biale Vineyards Monte Rosso Marinating time has been included!!.NewYork, NYC Magazine.

    Recipe #348472

    Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it.

    Recipe #348458

    Cooks in Asia serve hot pots communally, setting a big pot of bubbling broth on the table alongside a platter of raw ingredients (like vegetables and thinly sliced chicken) for dipping. It’s a fun way for guests to feel like they have a hand in making their own meal. In his version, Ethan Stowell gives each person at the table an individual bowl of sliced mushrooms, tofu and scallions, then adds piping hot chicken broth loaded with chunks of tender cooked chicken. Serve with a light-bodied, unoaked Chardonay: 2006 Ruffino Libaio . Appeared in October 2008 edition of F&W Magazine. From 10 Entertaining Essentials: Satisfying Family-Style Dishes, Pairing of the Day

    Recipe #348455

    Guests who pedaled their way to an outdoor Thanksgiving meal in Key West knew not to expect a humdrum Trukey Day meal.;) Hostess and Caribbean Light cookbook author Donna Shields likes to get creative with traditional favorites and prefers to dish up healthy options.Here's a sampling from her unconventional menu. (From b.y.o.b. - bring your own bicycle! article in Coastal Living Magazine, November 2008 Issue)

    Recipe #348414

    Fast, Healthy, Make-Ahead, & Staff-Favorite!! Tonnato sauce—a smooth puree of olive oil–packed tuna, mayonnaise, capers and anchovies—is traditionally served in Piedmont with slices of roasted veal. At his Brooklyn, New York, restaurant, Franny’s, chef Andrew Feinberg spoons the sauce onto a plate then tops it with a layer of wood oven–roasted peppers.;) The freshest peppers are weighty with sturdy green stems; avoid any peppers that rattle. From "Green" Living Guide, Local Flavors - F&W Magazine, August 2008 edition. (Cooling the peppers - not included)

    Recipe #348089

    Made these yesterday for company but I should have made double the recipe! ;) There were only 4 of us & I only had a little bite!!! Thawing time is not included - however, I have always thawed my puff pastry ahead of time, in the refrigerator (sorry:)) I took poetic license and added my kind of nut (what is available at the time).Found at PepperidgeFarms web site.

    Recipe #348088

    This deep rich cake gets extra flavor from bittersweet chocolate, coffee, and crystallized ginger.You can make some things 1 day in advance and it is so good! Disregard the long laundry list as it goes together very easily. Bon Appetit Magazine, December 2008 Edition by contributing editor Bruce Aidell's. Haven't allowed for cooling times.

    Recipe #347768

    1 Reviews |  By Manami

    Rick Bayless of Frontera Grill in Chicago serves Mexican seafood in 3 preparations; this one is for ceviche.:) Ceviches typically use lime juice to "cook" raw fish. In our version, we simmer the seafood to give it a crisp bite, then prepare it as you would a traditional raw-fish ceviche. Coastal Living Magazine, November 2008 edition. Text and recipes by Kathryn Jessup.Chill from 1 to 6 hours, so that the flavors can marry and be cooked.

    Recipe #347766

    A Marcia Kiesel recipe from Food & Wine Magazine, January 2009 edition, is as always with her recipes, easy, fast and scrumtious!! ;) A Pinot Blanc a/k/a the poor man's Chardonay, has a bright acidity that's terrific with dishes like this lush pasta.Fabulous US bottlings, like the 2007 Robert Foley Vineyards from Napa and the 2006 Erath from Oregon, cost less than $25 a bottle. From What to Cook Now: Trendsetting Recipes, Ingredients and Products :)

    Recipe #347182

    The luscious sauce makes this French Toast taste like sticky toffee pudding. Put leftover sauce over ice cream. Posted as per request. Sunset Magazine, October 2008 edition.:) This is not diet friendly!!! :(

    Recipe #345622

    1 Reviews |  By Manami

    "Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino.

    Recipe #345490

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