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    35 Recipes

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    1 Reviews |  By CoCaShe

    This is the quickest and easiest way I've found to make juicy, yummy burgers. I actually make the wine glaze ahead of time and just keep it in the fridge, that way I can easily make one or two burgers without too much hassle! However, be careful in the amount you use: although the proportions in this recipe are fine, I found they don't scale down exactly, so use a bit less of the glaze if you're just making 1 or 2 burgers (i.e. don't just use one quarter or one half of what the recipe says). Taken from Weber's Way to Grill book.

    Recipe #402724

    I don't know where this recipe comes from or if it's similar to something known by another name but this was always a huge comfort food when I was younger. My mom always served it over boiled potatoes - don't be afraid to mash it all up together!

    Recipe #400334

    I was always so afraid of this recipe, because it seemed so difficult and I always messed it up when I tried it. BUT, when I learned a few tricks from my mom, these are so easy: don't be afraid of the batter being too thin on the pan, make sure that the crepe is really well cooked on one side before you flip it (the whole thing should slide around when you move the pan) and don't cook it too long after flipping it, just enough to brown since it's already cooked through. These are great with a sweet cheese filling (twarog or baker's cheese, sour cream, sugar, vanilla), or we even serve them open, and everyone spreads however much apple sauce or jam, then sprinkles with sugar, sour cream and/or powdered sugar.

    Recipe #398087

    I used to have a great recipe for Lasagna sauce, but of course the book it's in is at my parent's winter home. I used about three different recipes to approximate it, so here's my current version. I made this for dinner the other night and it was fairly easy and very good. This recipe is written for use with fresh Lasagna sheets, the ones that aren't dried and you don't have to boil or anything. You can just as easily use the dried pasta, just boil according to the package directions and use in place of the sheets.

    Recipe #396438

    This may sound like a breakfast dish, but my mom actually makes these for dinner. She'll usually make a soup as an appetizer, and serve these pancakes with sugar, sour cream, jam or even whipped cream, depending on your preference.

    Recipe #395177

    This is another recipe passed down from my mom. For years it was the only way I'd eat mushrooms! This recipe uses fresh mushrooms, any variety. However, if you use dry mushrooms, simply soak them in water until soft and add them at the same time as the meat bones but don't remove them later.

    Recipe #395176

    1 Reviews |  By CoCaShe

    This is one of three soup recipes that my mom has made for as long as I can remember. This one is my favourite, as it's got a great tang from the pickles. Make sure to use kosher dill pickles, or any other variety that isn't sweet. Also, all quantities are approximate as this is a recipe my mom learned from her mom, and I've learned from watching her.

    Recipe #395174

    This is a recipe for "pyzy" which are balls of dough, which my mom serves with ghoulash. This is my dad's all-time favourite dinner, so my mom finally perfected a recipe for the bread-machine so she wouldn't have to keep doing them by hand!

    Recipe #395173

    I came up with this when I had bought some shark steaks and had no idea what to do with them. My mom mentioned that shark is a meaty fish, but a bit bland, so I decided to throw it in the food processor and make burgers. Try to trim off as much of the skin and fatty stuff as you can. This is a very simple recipe, but has good spicy flavour if using my Habanero Barbecue Sauce (Rz#368097).

    Recipe #386785

    1 Reviews |  By CoCaShe

    Simple beet salad passed down from my mom. Ingredients are approximate since she never cooks from a recipe!

    Recipe #368178

    2 Reviews |  By CoCaShe

    I just tried this recipe from my new Weber's Way to Grill book -- it turned out really good! It's a great quick recipe, as it can marinate for as little as 30 minutes, but still looks impressive. I've published this recipe in the minimum, so it can be used for 1 or 2 servings and easily increased for more. Preparation time includes minimum marinating time.

    Recipe #368099

    5 Reviews |  By CoCaShe

    I found this recipe on PepperFool.com and tried it when I had some extra habanero peppers and a craving for something spicy. I use it to baste chicken, pork or beef on the barbecue, or on burgers, although it is a bit spicy. I'm going to try it next with dark rum instead of water for some extra flavour. Remember to wear gloves when handling the habanero peppers, the smell and burning stay on your fingers for a LONG time!!

    Recipe #368097

    4 Reviews |  By CoCaShe

    From Canada's Best Bread Machine Baking Recipes book. This recipe can be made in a bread machine, or by hand. I usually make two pizzas from this recipe and have leftovers, but you could roll it out into one larger pizza and/or thicker crust.

    Recipe #257865

    2 Reviews |  By CoCaShe

    I tried these one night when I had defrosted some ground meat and wanted flavourful burgers. The burgers come out quite large so make sure you get the good kaiser buns!

    Recipe #249074

    4 Reviews |  By CoCaShe

    This cornbread is great for stuffing, a recipe passed on from my mother-in-law. If you're like me and don't like plain cornbread, freeze the leftovers for further stuffing servings

    Recipe #248553

    2 Reviews |  By CoCaShe

    I find this pizza great for leftover chicken, but you can use raw chicken breasts and cook them up. Also, because of the taste of salsa, you don't need as much cheese or sauce, which makes it healthier. I prefer to use homemade half-whole wheat pizza dough, but any dough will work.

    Recipe #134027

    Taken from my local supermarket magazine, put here for safe keeping. Salsa can also be used on chicken or halibut.

    Recipe #500988

    This is a recipe my mom developed for the bread machine, added here for safekeeping. Recipe is for bread baked in bread machine, so exact cooking time will depend on machine used.

    Recipe #499590

    This is a recipe my mom developed for the bread machine, added here for safe keeping. I think this just makes the dough, so I cooking time includes dough cycle, rising and baking time.

    Recipe #499589

    This goulash with pork is a bit milder than the beef version I've posted. Best served with pasta, rice or quinoa . Also done in the slow-cooker.

    Recipe #446796

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