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    218 Recipes

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    My husband wanted something a little different for pizza night tonight. He wanted a pizza with beef and onions, and maybe a few mushrooms. It sounded to me like he might have been inspired by steak & mushroom pie (especially considering he'd just been to the British import shop & bakery!). So here is my interpretation!

    Recipe #333144

    Tapas recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". She recommends using wild mushrooms such as boletus or chantarelles, but she says you can use cultivated mushrooms too (either white or cremini). Leave the mushrooms whole if tiny; otherwise halve or quarter (depending on size). Times are estimated.

    Recipe #332765

    Yet another tapas recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". A great, hearty tapas for those who like anchovies. Times are estimated.

    Recipe #332763

    From "Tapas" The Little Dishes of Spain" by Penelope Casas. The recipe doesn't specify hot- or cold-smoked salmon; I use hot-smoked. If you make a lot, it looks attractive to use a mix of endive and raddicchio leaves (the kind shaped like endive, not the round heads). Simple, quick, and delicious tapas recipe. Can be made ahead and refrigerated for a short while (cover with a damp paper towel to keep leaves crisp); best served at room temperature or very slightly chilled. Times are estimated.

    Recipe #332762

    From Penelope Casas' "Tapas: The Little Dishes of Spain". A fabulous tapas recipe for those who love green olives and thyme! The recipe should be made several days ahead to allow time for the flavors to develop--I aim for about a week ahead. Times are estimated.

    Recipe #332759

    Another recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". This is best made several days in advance; I try to make it about a week before. She says it will keep for weeks in the refrigerator; mine never make it that long. As with her other recipes, try to use Spanish ingredients when available for the most authentic flavor. Times are approximate.

    Recipe #332755

    From Penelope Casas' book "Tapas: The Little Dishes of Spain". One of our favorites from this book. I don't make it often as it is quite rich, but when I do, I usually make a large batch and serve it as a meal along with some fresh bread and a green salad. Try to use a Spanish wine, if possible, and Spanish olive oil if you can find it, for the most authentic flavor. Times are estimates; numbers of servings are for tapas/appetizers. A hearty choice for a tapas party.

    Recipe #332752

    This is the only crust recipe I use anymore. I found this recipe in a copy of the Baker's Catalog some years ago. It really tastes best when you let it sit for a longer time, although you can get by with the short end of the range if you are in a hurry. I try to make it the night before and let it sit for about 24 hours. Since you don't knead it very much, bread flour wouldn't be a good choice--all-purpose works better for this recipe. Likewise, a bread machine wouldn't work well as it would overwork the dough. The original recipe stated crust can be used for either baked or grilled pizza, although I've never made grilled pizza and couldn't say how to do it. Prep times are estimates, and don't include rising or refrigeration times. NOTE: the "dough enhancer" listed in the ingredients is actually a dough improver, which relaxes the dough to allow for easier shaping of the dough. In addition, the recipe called for King Arthur Flour's pizza flavor (optional), which I am unable to list. It was just a crust flavor enhancer, containing cheese, garlic, and such. Both are available from the Baker's Catalog at www.kingarthurflour.com/shop/.

    Recipe #332485

    Chocolate mice from Simple & Delicious December 2008. My mom makes peanut butter mice cookies; these would go very well I think. They are just chocolate--not chocolate-cherry. Prep time includes microwaving time, but not chilling time.

    Recipe #330853

    From Simple & Delicious December 2008. The author suggested substituting frozen asparagus for the artichoke hearts and cream of asparagus soup for the cream of shrimp soup as an alternative version. She says she likes to serve it along with either rice or biscuits.

    Recipe #330839

    From Simple & Delicious December 2008 issue. I think this would be good with other flavor combinations of cream cheese & meat, although the pineapple cream cheese & ham combo sounds pretty good.

    Recipe #330833

    "'Oh, Anne, mayn't I help you cook the dinner?' implored Diana. 'You know I can make splendid lettuce salad.'" (from Anne of Avonlea, by L.M. Montgomery) The recipe is from the Anne of Green Gables Cookbook. I usually substitute a yellow or other colored bell pepper for the green.

    Recipe #292299

    I got the basis of this recipe from my mom, who got it from my grandmother (her mother-in-law). The original was the same as Recipe #17480, but I've cut back on the fat. You could also cut back on the sugar by using Splenda or something; I just dislike the taste of it, myself, so I don't use it. It can be made either as a layer cake (about 8-10 servings) or a sheet cake (about 14-18 servings); I usually make a sheet cake since it gives more servings, so that is the serving info given. Time doesn't include cooling time.

    Recipe #292296

    From a book of British cookery. I would think you could substitute more mushrooms for the kidneys if, like me, you dislike kidneys. The original recipe used homemade puff pastry (another recipe in the same book, Recipe #284127), but it's simpler to buy frozen puff pastry. Just remember that puff pastry is not the same thing as filo/phyllo dough. Times are estimates.

    Recipe #284171

    From a book of British cookery. This pastry recipe is used in several pie and tart recipes, both sweet and savory. You can always use frozen puff pastry, of course, but if you have the time and want to take the extra step to make it really special, this doesn't seem like it would be very hard to make. Times are estimates, and cooking time is minimum chilling time.

    Recipe #284127

    From greekfood.about.com--I wanted a cold, caffeine-free, and non-alcoholic beverage to go with the tiropites and Greek salad I'd planned for dinner, and this looked like it would suit just fine. We found some Russian preserved sour cherries and used the syrup off them. The drink had a lovely flavor--a little like apricots with hints of something almost caramel-like. It's hard to describe the flavor, but I thought it was delicious (as did my preschooler).

    Recipe #281908

    A Greek spinach and feta pie using filo dough for the pastry--you can also make it into turnovers instead of a pie, for individual servings. It is a delicious dish that always impresses my family and guests. Leftovers are okay, but not nearly as good as fresh. The recipe comes from The Vegetarian Epicure by Anna Thomas, and is suitable for ovo-lacto vegetarians.

    Recipe #281630

    These are small Greek turnovers with a delicious feta cheese filling. They are best served fresh from the oven, while still very very hot, with cold drinks (retsina goes very well with feta). Makes a wonderful appetizer, or serve with Greek salad for a light supper. From Anna Thomas' The Vegetarian Epicure; suitable for ovo-lacto vegetarians.

    Recipe #281627

    Green because of all the green vegetables in it, not because it uses green curry paste. An Indian-style curry from Anna Thomas' "The Vegetarian Epicure Book Two". Very hot, delicious, and filling. Don't be put off by the long ingredient list--it's mostly spices. The recipe says it serves 6-8 but those are really big servings! I'd say more like 8-10, or even more if small portions. Good with basmati rice and a nice cool raita.

    Recipe #281625

    From a blog, "Homemade Bath Products", about, well, making your own bath products. :) I haven't tried making it yet, but I'm gathering recipes for making products with shea butter--it seems to work pretty well on my hand eczema (contact/allergic dermititis). Times are guesses and don't include cooling time.

    Recipe #278721

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