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    416 Recipes

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    These are the instructions on how to make the best hard rolls/buns from Recipe #309834. Mix up the dough at least 24 hours before you want to make the rolls. I bake mine in english muffin rings, however they can also be made in a muffin-top pan or free formed into minature boules. The ingredients for Recipe #309834 is included to help calculate the nutritional contents of the rolls, please go to the recipe for the instructions to mix up the dough. The beauty of this recipe is you can make as many rolls/buns needed!

    Recipe #390905

    We love tamales but they are such a pain to make so I came up with this recipe; its a combination of Recipe #191472 and Recipe #168006. I've made it with both masa harina and cornmeal, and prefer the cornmeal that has been ground very fine. Garnish the casserole with Recipe #171578

    Recipe #389770

    So easy yet sooo tasty! I especially like the fact that I can make whatever size loaf I need. Original recipe from Artisan Bread in Five Minutes a Day however, I've made some minor adjustments plus cut the recipe down to 2 one pound loaves.

    Recipe #388951

    These pizza rolls are made with the dough made with Recipe #387518. I've given a couple different fillings, however the recipe can easily be modified to fit your family's taste. Great for lunches!

    Recipe #388861

    This rich buttery sweet bread is perfect not only for brioche (which makes wonderful french toast), but can also be used to makes chocolate or jam filled Beignets. and Pecan Caramel Rolls. Recipe comes from the Artisan Bread in Five Minutes a Day cookbook. Total time indicated includes fermentation time, but DOES NOT include chilling time.

    Recipe #388367

    A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and coriander/cilantro in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook.

    Recipe #388210

    NOTE: The following are the baking instruction to be use with Recipe #387518. Perfect for our busy lives . . . top with your favorite ingredients and dinner is on the table in minutes!

    Recipe #387780

    The following are the baking instruction to be used to make Naan using the dough made with Recipe #309834 or my favorite, Recipe #387518. No oven needed here; this delicious and buttery Indian flatbread is done in a hot, cast-iron skillet. Perfect for camping or in my small boat galley. This recipe makes one naan 8 - 9" naan.. Note that this is the baking instructions only! Refer to the dough recipe for the rising time required for the dough!!!

    Recipe #387678

    NOTE: The following are the baking instruction to be used to make focaccia with Recipe #387518. The ultimate Tuscan hor d'oeuvre or serve with soup, salad or pasta. The key to sucess is to go light on the onions; If you completely cover the surface with onions the focaccia will not brown properly.

    Recipe #387527

    This rich oilive oil dough can be used to make a variety of flatbreads, pizza, calzones, lavash, naan and focaccia. Mix enough dough for several loaves and store in the refrigerator for up to 12 days. The fruitier the olive oil the better the flavor. This recipe come from the Artesian Bread in Five Minutes a Day cookbook. Use this dough to make: Recipe #310451 or Recipe #388861 or Recipe #387527 or Recipe #387678 or how about Recipe #387780. UPDATE 9/09: used this crust to make a Recipe #363140 on the grill Recipe #322248 and it was fantastic! NOTE: Best made with white flour, however if you must substitute whole wheat, only replace half, or use Recipe #317560

    Recipe #387518

    A rich elegant meal in minutes. This is a two step process, make the crepes; then the lobster filling. See Recipe #223347 for a quick and easy method to steam the lobster. For the crepes go to Recipe #233067.

    Recipe #386940

    The movie Julie and Julia has certainly revived this classic appetizer. The key to success with is recipe is to use the freshest and best quality ingredients available.

    Recipe #386719

    Seems that every region of Mexico has a different recipe for a Michelada. We prefer the 'limon and sal' version, which is served on much of the baja. It's basically a beer margarita and soooooo refreshing!

    Recipe #386382

    Started out as Emeril's recipe, but now it's mine! Note that time indicated does not include marinating time.

    Recipe #386318

    Perfect for a pot-luck 'dock' party! Original recipe was included in a package of won ton wrappers, however I've reworked it to fit our taste. Serve with salas and/or guacamole (RZ would not accept salsa so had to put in pico de gallo).

    Recipe #386012

    Yum . . . chocolate, peanut butter cups and ice cream! This is a Cook's Illustrated PLUS recipe! Does not include chilling and freezing time. The amount of peanut butter is a guesstimate, as it's nearly impossible to measure so I just put in a couple big scoops.

    Recipe #385937

    Wonderful with soups, salads or your favorite pasta dish. The Pizza Sticks make a great snack! This recipe makes a soft flavorful breadstick. I make in my Kitchen Aid however it can easily be made by hand. The amount of flour required will vary with the consistency of the starter and the additions that are added, i.e. pepparoni.

    Recipe #385099

    Great winter salad, especially when all you can find are hard-rock pears! The key to this recipe is to roast in a HOT oven, otherwise you'll have mushy pears.Recipes comes from America's Test Kitchen! Note: I've yet to achieve an all over browness on the pears, but still good!

    Recipe #385087

    A simple, quick, and very tasty lunch, snack or appetizer. Original recipe from Cook's Illustrated, however I've simplified the process.

    Recipe #384524

    Not only is this a great addition to a traditional Indian meal, it's also delicious with lamb, vegetarian or a curry/cumin dish. This is Emeril's recipe that came with my cast iron pizza/griddle pan! Time indicated does not include rising time.

    Recipe #384486

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