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    1,984 Recipes

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    This is a variation on the Indian dish aloo gobi, with tofu standing in for traditional potatoes. Cooking Light Magazine, April 2010.

    Recipe #436108

    A Bobby Flay recipe that is oh-so good!! I was hesitant while making the seasoning - which included pure ancho chile powder, smoked paprika, cumin and brown sugar! However, this being a Bobby Flay recipe = those big, bold Southwestern flavors, I just made the seasoning mix and I made enough to use with beef tenderloin, some sort of pork dish and of course, all kinds of seafood. :). From Pairing of the Day, July 2009 and Recipe o the Day, June 2009 - July 4th Burger Bash, Published July 2009. Food &Wine Magazine. WINE: Shrimp dishes tend to go best with white wines, but the potent spices in this dish are more suited to red - so split the difference with a nice & full bodied rosé from California or South America. ;)

    Recipe #436104

    Dinner tonight: ready in 30 minutes. The game plan will be: while oven preheats - grill corn, pick out shell pieces from crabmeat, & prepare breadstick dough. While breadsticks bake - toss salad.If Manchego is a problem - sub with Asiago or Parmegiano-Reggiano - charring the corn adds toasty, nutty depth. Cooking Light Magazine, September 2010, Bruce Weinstein and Mark Scarborough.

    Recipe #435940

    The secret to this burger, which is made of lean preground supermarket sirloin, is the addition of a mixture called a panade, a mash of milk and bread used to keep meatballs tender and moist :). Also in the mix are warm spices often found in Mexican chorizo sausage - such as paprika and cumin. There's a creamy, smoky poblano sauce and the burger is finished with a quick red onion pickle that lends a wonderful tang.(This pickled onion recipe yields more than you'll need for a single batch of burgers, but it keeps for several weeks in the fridge.) The tangy zip of the pickld onions cuts through the rich chipotle cream. Use leftovers in bean burritos, on a beef sandwich, or mixed with fresh cilantro and orange sections for a quick relish for an Alskan salmon.;) Cooking Light Magazine, July 2010 edition.

    Recipe #435866

    Make sure to get your greens every day. Vegetables are full of fiber, which helps to reduce cholesterol and blood pressure. Vegetables are naturally low in calories and provide "bulk" and help to minimize the risk of overeating. Simply sauté the snow peas in unsalted butter and Mrs. Dash Onion & Herb Seasoning Blends until cooked crisp for an easy and practically effortless veggie dish. Quick cook time, very low sodium, low carb

    Recipe #435865

    A Maud Cadet recipe in Cooking Light Magazine, May 2010 edition. Kate Washington, a food and travel writer based in Ca., wrote this article about Maud Cadet and her family soon afteer the devastating earthquake in Haiti. For Sunday night dinner (when the family is congregated) they sometimes have this snapper as an entree. Part French technique, part personalized spin - a spicy-sweet & healthy dish: poached fish and veggies in a savory broth is always served over white fluffy rice. :) For the prettiest results, slice the red beel peppr and onion with a mandoline, making paper-thin strips, if possible. Make sure the fish you choose is from a sustainable species, like black snaper or go with black bass or striped bass.. This article and reading the recipes brought back a lot of wonderful memories :)

    Recipe #435749

    This dish looks so pretty and tastes so good! I found this at bbcgoodfood. I have been finding a lot of interesting dishes there so as soon as we try these out I will post them This was submitted January, 2010. I like it because it is budget freindly and low fat too!! :)

    Recipe #435649

    These small bites are delicious! They can get you out of a pinch since they can be frozen, uncooked for up to 1 month.I found this on BBC GoodFood.

    Recipe #435434

    These are the equivalent of Jamaican Patties, in that they are most always served for all occasions. :) Raather than the more traditional pâté, a spicy & tasty chicken picadillo is made and then whirred up for a filling in these first-course puff-pastry packets. The filling is then sealed in the dough and baked. It's highly spiced for sure but also very aromatic, a nice start to any meal.;) Cooking Light Magazine, May 2010 edition. My nurse, Babara, who is now retiring - goes by the Haitian bakery on week-ends and picks up some patties and some fresh bread; then brings them in with whatever else she could find! They are marvelous and bring back many, many wonderful memories of me when I was juat 18 years old.:)

    Recipe #435022

    Trying new mac and cheese recipes is always fun! This one fits the bill perfectly. :yummy: You'll love the flavor of the caramelized onion combined with creamy Brie cheese and the succulent crabmeat.:) The Brie cheese melts seamlessly into the sauce and the crisp bread crumb topping creates a beautiful contrast. This swanky mac and cheese was served to me by my friend Kerline and she added her personal Haitian touch to the dish! She served steaks done on the grill, this nice dish with a wonderful green salad - greens of all kind - with a champagne vinaigrette. The Haitian touch consisted of adding a Scotch Bonnet pepper (but it was taken out right at the exact moment),some hot sauce and a few things I wasn't able to figure out. Kerline wasn't being mean but these are her personal touches. ;) Recipe source Better Homes and Gardens.

    Recipe #435016

    Chef Way Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chiles). Nice presentation and taste great :)! From The Next Big Mediterranean Flavors, Pairing of the Day: July 2009 F&W Magazine, Published July 2009

    Recipe #435015

    Griots are a very tasty Haitian treat. ;) It is usually presented as the main course with riz ak pwa kole (riz with bean sauce) or riz djon-djon (riz with black mushrooms (recipe #148277)) & banan pese (twice fried plantains). Most Haitians eat their griots with "burning" hot Ti-Malice sauce. The main meal of the day in Haiti and in Haitian communities all over the world - is lunch. Any midday, a walk in the streets of any Haitian neighborhoods, is almost sure to include the mouth-watering smell of griot (pronounced gree-yo).It is made of tasty chunks of fried pork (Glazed Pork Pieces) served with sauce (soos) Ti-Malice (a little malice). The secret to this dish lies in its presentaton. ;) Griot can also be served with Pickliz - a salad that is both very spicy and good.This dish involves braising chunks of pork, sauteing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti Maice, a Haitian condiment named for a trickster in voodoo mythology. a piquant, sour sauce, serves as a foil to the sweeter pork.We, consisting of about 30-40 young people, would go to the beach every Sunday & spend the day, one of the staples was a very large (paella size) pot of griot with sauce T-iMalice and Pickliz We would get to the beach at about 9:30 and would leave about 5:00pm, so as to get back to the city & get ready to go to the movies or dancing - what a life! :) I loved it and remember it fondly. Cooking Light Magazine, May 2010, This is taken from the article written by Kate Washington on Haitian-American Tradition and Maud Cadet's recipes and some history about her and her family. It is beautifully written.:)

    Recipe #435001

    Recipe by Eric Ziebold at his latest restaurant Sou'Wester in Washington DC, he slathers corn on the cob with an aioli spiked with hot Aleppo pepper. F&W Magazine, September 2010 edition. From Behroush: The Saffron King and his Amazing Journey, :)

    Recipe #434948

    2 Reviews |  By Manami

    Break your fast with this spectacular meal. I love a breakfast meal at any time of the day. When we made this for some special people - they couldn't get it down fast enough! - Cuisine at home eRECIPES, April 1, 2010.

    Recipe #434939

    We were testing recipes for apetizers as we are having a cocktail party here at the home to welcome all the new Dr's that have begun working here. So we picked a lot of different canapés to try and here is one of them which we liked quite a bit.Web link: Hope you like these yummy bites! :)

    Recipe #434938

    At New York City's A Voce, Missy Robbins makes this elegant, decadent pasta dish with burrata, the creamy cow's-milk cheese from Italy. She says, "I absolutely love burrata, but this recipe also includes my trifecta of favorite ingredients: marjoram, lemon and chiles." Best New Chef 2010: Missy Robbins - F&W Magazine, July 2010 publication :) Robbins likes using the chile peppers in olive oil from BuonItalia ( You can also use pickled cherry peppers.Staff favorite - vegetarian dish! From Best New Chefs and Their Simplest Recipes, Published July 2010 ;)

    Recipe #434170

    This is a traditional liver paté or spread found across Tuscany, it is called Bruschetta di Fegato Deborah Mele's version uses the sweet Marsala wine in this easy yet delicious recipe, although Vin Santo would be the wine of choice in Tuscany This is great antipasti for parties, or simple family entertaining, and can be prepared hours before serving. Every Tuscan restaurant and home chef will have their own variation of this dish, but the basic recipe remains the same.She likes to grill or toast her bruschetta under the broiler to keep them firm enough to hold up to the soft spread but you could also serve this. spread in a bowl with crusty bread slices alongside, and allow your guests to spread it on their own. Variations on this recipe include the addition of pickled vegetables (???), a variety of different herbs, even adding a little cream to the spread or cream cheese! However, Deborah tops this spread with figs - that are halved and brushed the cut side with chestnut honey, and then caramelizes them under the broiler and the sweetness of the figs really compliments the earthy flavors of the liver spread :)

    Recipe #434099 -Chinese five-spice powder makes this combo of shrimp, corn, snap peas, and bell pepper delish! We loved it and served it with brown rice.:)

    Recipe #434098

    When my sister came in from La, we went to a raw & organic food restaurant. All she eats is raw food I only eat cooked food - what a dichotomy! The experience wasn't so bad but they didn't have a ramp to get in and it was really high, so they has to push my electric chair and then the restaurant was tiny in width and everyone had to move so that my not-so-wide chair could get by - I was so embarassed!! We finally got to our table and they served me a smoothie and this one reminds me of it. They wouldn't share their recipes however, this remind me of it. I found this on the California Avocado Commission web site. ;)

    Recipe #434096

    Recipe by Allison Ehri Kreitler, From: Fine Cooking 99, pp22-23 Published in May 6, 2099.. This is a lovely hors d'oeuvres :) it goes over very easily! We made this to see how it would taste and it was wonderful!!! I was looking for something easy but a little different & voila! Here it is! ;)

    Recipe #434063

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