Recipe Sifter

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

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


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 / William (Uncle Bill) Anatooskin'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

    374 Recipes

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

    I have been making this sandwich for many years, so simple, easy and tastes so good.

    Recipe #363146

    I found this recipe in an old cookbook of mine. It is easy to make and is very tasty.

    Recipe #361826

    I continued to experiment using different ingredients and finalized this tasty recipe.

    Recipe #360769

    The chickpeas add another great texture to the meat loaf. I find that using both types of ground beef adds moisture to the meat loaf.

    Recipe #354921

    This recipe appeared in one of our local newspapers. I made some changes to enhance the soup.

    Recipe #353873

    This is a very simple recipe but is very tasty. I prefer to cook these chicken breasts on a George Foreman Grill, cooks quickly and to your liking. Just spray the grill on both top and bottom with some vegetable oil of your choice, prepare the chicken and cook for about 2 1/2 to 3 minutes. No need to turn the chicken over.

    Recipe #351224

    The cutlets cook so quickly, crunchy on the outside and yet nice and moist on the inside. You may also use pork tenderloin cut into 1/2 inch thickness, then pounded to 1/4 inch thickness.

    Recipe #351126

    This recipe appeared on the Food Network by Christine Cushing. I made this 3 times now and find it easy to make and the taste is very good. Once I rolled the dough out to 1/4 inch thickness and the crackers were much softer than the thinner ones, but the taste was great.

    Recipe #350774

    The original recipe appeared on Mushrooms Canada website. I made some changes to enhance the soup. This is easy to make and has a very pleasant mushroom flavor.

    Recipe #350718

    This recipe was posted in our local newspaper. Adding the spinach and lemon to the soup provided another special taste and flavor. As usual, pea soup is always better the following day.

    Recipe #336589

    It took me many tries to come up with this tasty Borscht. This can be served with chunky ingredients or you may puree the borscht. This recipe is served as a broth and is very tasty.

    Recipe #334020

    After numerous attempts to make a tasty, with a bit of heat and bite using Jalapeno peppers, I finally developed what I consider a great sauce. This sauce is great with a steak, chicken or pork chops. The preparation of the sauce is very simple.

    Recipe #329300

    After much experimentation and checking out other recipes, I finally came up with one that seems to work every time. I was also making pie pastry for my Peroshki (a Russian fruit tart), that is also very good. This recipe makes 1 - 9 inch pie shell.

    Recipe #319695

    This is a delightful and light side dish with any dinner meal. It took me 2 attempts to come up with this delightful dish. It is also very good served on a slice of Italian or French bread. With all the fresh veggies that are in the markets now, this is a good time to make this recipe. The 30 minutes time is for boiling the beets and beans.

    Recipe #318470

    Recipe #317887

    I thoroughly enjoy young, fresh string beans. They are best when used within 3 to 7 days after picking, but best when freshly picked. I also love mushrooms and combined them with the string beans to make a tasty meal combination. Many years ago, we grew different varieties of beans and my mother cooked them in different ways.

    Recipe #315276

    My grandmother made pickled the Wild Rhubarb back in the 1930's. We lived on a small farm just 2 miles from the Blackfoot Indian Reservation. There was a small river running through the reservation and the Wild Rhubarb grew in the wet areas along the banks of the river. Before we could cut any Wild Rhubarb, we had to get permission from the Indian Chief. This was a nice treat for us during the hungary 30's.

    Recipe #311288

    This recipe came from my Russian grandmother over 90 years ago. The rice recipe was made to be served as a dessert.

    Recipe #309830

    This recipe appeared in our local newspaper, posted by Barbara Barney.. Barbie season is almost here, so this would be a good start for those who enjoy barbecued items.

    Recipe #306029

    I have been making this recipe for many years and had it published in my cookbook. Using the 3 colors of Sweet Peppers makes the presentation look great and it is very tasty. Choose nicely shaped large peppers.

    Recipe #306026

    « Previous 1 2 3 4 5 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Free Weekly Newsletter

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

    Your e-mail is safe. Privacy Policy

    Over 475,000 Recipes Network of Sites