Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Rare Affaire's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    19 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many years to find. A very nice factor with this recipe is you don't need fresh seafood to make it. We live 45 miles from the nearest fresh fish market, so we've learned to not depend on fresh fish for the success of our recipes. If you have access to fresh shellfish for this recipe, it will be even better, but if you need to use IQF seafood, the recipe will work perfectly well if you simply allow your shellfish to thaw gently, either in cold running water, or overnight in the refrigerator. The sauce is not heavy but still rather rich, and will actually thin some as it cooks because the shellfish will give up some of its moisture.

    Recipe #494258

    The Reuben is the epitome of the great deli sandwiches... every ingredient is important as well as how it's prepared. This is how we make our own Reuben, and we've been told it's the best in the Northwest. It takes making your own ingredients in several cases, but we certainly feel it's worth the trip, as have our fans.

    Recipe #493868

    This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that "Americans usually don't know how to do fish, but this is excellent.") We have paired it with Oregon Riesling and pinot gris/grigio

    Recipe #493695

    This is a delicious, savory, thoroughly Westernized side dish for those who may not be huge curry fans but would like an interesting alternative to that typically boring white rice with your meal. This is flavorful and not as hot as most Thai or Indian curries. It's also a glorious, vivid yellow when it's finishes, so goodbye to your typical ghostly-pale side of rice!

    Recipe #493213

    Super simple to make! We tested this against butter and good olive oil as what to paint on bread when grilling up paninis, and this infused oil was our favorite for both flavor and crispiness.

    Recipe #493102

    We've been told by others this garlic bread is "the best" they've had (including the big-named Italian restaurant chain... yes, you know who we're talking about.) It's simple (only four ingredients!) crispy, garlicky, and flavorful. You can also cook it by pan frying, broiling or grilling. It doesn't get soggy and the garlic doesn't burn before the bread toasts. It's all in the technique, baby!

    Recipe #492751

    This recipe/technique is the result of about 2 decades of research & experimentation. We feel it is the best of all worlds for succulent, savory, pink and flavorful prime rib, rare and juicy from one edge all the way through to the last bite. Please note: the nutritional information on the right is incorrect on sodium content... the salt, garlic, pepper and rosemary are washed off BEFORE cooking so the true sodium level is much lower.

    Recipe #492684

    This is the my personal favorite of all salads, and it makes a great lunch or light dinner. You don't see it much any more in restaurants since it was popular back during the 1950's, but it's so hard to top, I can't believe it's not on every menu to this day.

    Recipe #494169

    One of my favorite memories of going to a restaurant when I was growing up was getting to order a Shrimp Louie or Crab Louie from someplace like the Reuben E. Lee. It wasn't until later in life that I discovered the joy of a well-crafted Reuben sandwich (no relation to the restaurant mentioned earlier), which later in life became one of our highest-rated sandwiches in our deli. This Louie dressing will make either of these better than simple Thousand Island or Russian.

    Recipe #493867

    This corned beef is so much better than anything you can possible find in the store (unless you have an in with an awesome neighborhood delicatessen). This is the recipe we use in our top-ranked Reuben sandwich, and the right corned beef makes all the difference! If you want to brine your own beef, you certainly can, but it's just as easy to use a pre-brined brisket from a commercial source so long as you pick the cut carefully. We like using the flat of the brisket rather than the point because it takes flavor nicely and slices much more evenly which is important for sandwiches.

    Recipe #493809

    I've tried a number of commercial hoisin sauces but none have ever quite had that quality that I recall from when my mother was learning Chinese cuisine from a gentleman who learned cooking in Asia. This is my own fresh hoisin that is as close as I've come to date, and I prefer it on ribs, on chicken & Chinese noodles as a topping for salads, and as part of my mu shu.

    Recipe #493694

    This is our favorite way of having cherries on hand that can be turned into a bunch of great recipes with minimal effort... sauce, vinaigrette, dessert topping, pastry filling, or a wonderfully simple but amazing glaze. Keep it on hand yourself and find out how many uses you can find for it!

    Recipe #493628

    These are an awesome way to fix potatoes when baked or mashed just won't cut it. It's simple, has lots of flavor, and the par-cooking broth can be re-seasoned and re-used for future batches, or can be re-tooled and turned into the base for beef soup recipes.

    Recipe #493466

    This recipe is absolutely delicious and a great choice when you want something that breaks out of the typical daily grind of typical Western meals without any need for specialty tools or exotic techniques. It does call for a couple of slightly exotic ingredients, but you can't cook even thoroughly Americanized Thai without something of that nature.

    Recipe #493417

    This is the best mayonnaise for several reasons. First, it hands-down has more flavor than commercial mayo. Secondly, it's lower in fat than store bought varieties. And third, when properly emulsified, it has a fantastic shelf life! (Six months??!! Who has mayo that doesn't get used up before that?) Don't let the length of the directions put you off... it's not nearly as bad as it looks... it was first written as a training recipe for emulsified sauces, so there are lots of explanations and comments.

    Recipe #493405

    Being long-time residents of Oregon, we have the advantage of marionberries being local for us... but if you don't have marrionberry jam available in your store, fear not! One of the best things about this recipe is how you can substitute dozens of other varieties of jams, preserves or marmalades and you'll get wonderful if different results. We've had awesome results using tomato marmalade, apricot preserves, orange marmalade, homemade Morello cherry preserves, fig jam, strawberry jam, and many other varieties... give them a shot!

    Recipe #493381

    This is a great, flavorful, hearty soup that we fix often during the winter months, but it also works fabulously as half of a soup and salad combo when the weather is warmer. It's got plenty of flavor but not as much heat, and you can scale how garlicky the final results are with one simple adjustment. We've also varied the recipe by changing the type of beans we use... black beans, red beans, pinquitos, cannelinis, and we're really looking forward to doing this with borlotti beans! On a visual note, black beans will not give the best presentation because of the gray cast the skins give, but we feel they have the best flavor of all the beans we've tried to date for this recipe.

    Recipe #493347

    This is incredible on Caprese salads, but it can be used any time you want a rich, sweet balsamic with lots of fruitiness. It could be considered a "vinegar" but is thicker and sticks to food more like a syrup. It also uses commercial balsamic, NOT artisan balsamic, but you'll never miss it. This is better than any store-bought fig balsamic you can get, and you get so much more for your money!

    Recipe #493104

    Need an incredibly tasty, super fast side that can even pinch hit as a vegetarian main dish? This simplified version of "makaronada voutirou" is our go-to dish when we're feeling too lazy to do a lot of cooking but still want something delicious and satisfying.

    Recipe #492757


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites