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    218 Recipes

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

    Recipe from Gordon Ramsay. Rich and fabulous! He uses odd cuts that are not as readily available here, but I've used chuck roast with a lot of success. Other ingredients that I couldn't find here in the states were substituted as noted. The times are the ones listed for the recipe, though I found the prep time took me a little longer than the estimate.

    Recipe #495914

    I put this together for dinner tonight, and it was so good! It was very hearty and filling, with bread and cheese as an accompaniment. Amounts are just estimated guidelines. Use a good quality Dijon mustard, ideally a strong, but not too vinegary, mustard. Prep time is an estimated time for all the chopping etc listed in the ingredients. You can prepare the vegetables, steak, and vinaigrette in advance and refrigerate until ready to use--I'd say use the same day, though, or there will be some loss in quality.

    Recipe #480124

    From Simple & Delicious magazine, this quick & easy dinner sounds delicious! You can lighten it up by using a light Alfredo sauce, if desired. Times are estimates.

    Recipe #470500

    I found the recipe for these cookies on a wonderful blog, Our Best Bites, here: http://www.ourbestbites.com/2010/11/candy-cane-kiss-cookies.html ; although I haven't tried them yet, they look and sound like a wonderful addition to a holiday cookie tray, so I'm posting it here to add to my list of holiday cookies. If you don't care for the chocolate cookie recipe, you could substitute pretty much any drop cookie recipe, I'd think. But I must say the chocolate cookies look really good--there are photos at the original post. Times are estimated and do not include cooling time.

    Recipe #443069

    From Simple & Delicious magazine, this pecan pie has the interesting additions of dark chocolate, coffee liqueur, and ground ancho pepper. I haven't tried it yet, but it sounds fascinating! Prep time doesn't include cooling time.

    Recipe #440006

    I came across this (or rather, a variation of it) on the Crazy Aunt Purl blog at http://www.crazyauntpurl.com/archives/2010/02/seafood_success.php. She makes this using zucchini, carrot, and bell pepper, and seasoned with Meyer lemon and Old Bay seasoning. It sounds like a very flexible, easy, fast, and healthy fish recipe. I think it could also be adapted to use chicken breast pounded thin, too, with just some alteration to the seasonings. I haven't tried it yet (although I've made similar dishes using salmon), but I think I'll try it using onion, carrot, bell pepper, and lots of lemon in lieu of the wine (as suggested by Aunt Purl). I might also try Old Bay instead of the seasonings listed. The original recipe, as posted below, comes from the Food Network and is by Melissa d'Arabian. Prep time is an estimate; vegetables may be cut up in advance and stored in baggies in the fridge.

    Recipe #421261

    From Simple & Delicious magazine. I haven't tried it, but it sounds like an easy recipe for spicy seafood kabobs.

    Recipe #421176

    A simple, hearty soup that tastes even better the next day. My mother made this soup every time we had a bone-in ham while I was growing up. I was surprised not to find a recipe for this soup here already, but there were none like it here. This soup calls for very few ingredients, so it is an economical way to use the bone from a ham. Few seasonings are added, as the ham itself is plenty flavorful. The number of servings will vary, depending on how much ham and water you use--I've estimated 8-10 servings, or about 4 quarts of soup (using the bone from a half ham).

    Recipe #420461

    A delicious, simple drink for a cold night that will warm you right up from your nose to your toes! Prep time is just estimated time to make the mix. The number of servings will vary, depending on just how heaping your tablespoons are, but you should get close to 100 servings from a full batch, which is approximately 12 cups of mix. I've estimated from 100-150 servings, based on using anywhere from 1 1/4 Tbsp per serving to nearly 2 Tbsp per serving. The recipe can be easily scaled back to make less--it's pretty forgiving. Please note that the nutritional information is not entirely accurate, as it divides the single serving of rum into 100 servings, which means it really has a few more calories than shown.

    Recipe #403257

    After joining Weight Watchers, I lightened up my special sloppy joes recipe. Each sandwich is 6 points when made as directed. My DS loves these even more than the original! I sometimes add a slice of cheese or a bit of shredded cheese to the sandwiches on top of the sauce for my DH and DS (since they're not dieting!), but they like them without, too. Times are estimated.

    Recipe #384029

    This delicious-sounding recipe is from TOH magazine. The marinade sounds like a garlic-lover's delight! Time doesn't include marinating (several hours or overnight), so be sure to allow for that--start it the night before or in the morning.

    Recipe #373499

    This sounds like a light, Mexican version of the classic Seven-Layered Salad. You could add black beans, chicken breast, or other protein to make it more filling, if you wanted to serve it as a main-course salad. I think a mixture of sour cream and mayo would also be good in the dressing, and I think sliced olives would be nice on top, too.

    Recipe #373496

    From TOH magazine. These pretty little tartlets would make a great addition to a mini-dessert tray! Times are estimates and don't include chilling time.

    Recipe #373482

    From TOH magazine. Although the recipe calls for the parfaits to be served in parfait or cocktail glasses, I think they'd be nice scaled down to fit in a smaller glass, such as shot glasses. The ribbon of bright red strawberries in the middle of the creamy pink mousse looks so pretty! The prep time doesn't include time for the berry mixture to chill.

    Recipe #373476

    From japanesefood.about.com. I have not yet tried this recipe, so my comments are largely based on others' comments and on my own experience with Japanese bakery cakes. This is a popular cake in Japan at Christmastime, but it is delicious any time fresh fruit is in season! I like strawberries the best, but peaches and mangos are also nice. Use any fruit or combination of fruits you like. Chop whatever quantity of fresh fruit you'd like for the filling (halved or sliced strawberries are particularly lovely set into the whipped cream), and save some to decorate the top with. Be sure to whisk the eggs very well to make a nice, light sponge. There is no leavening added in the original recipe, so the height and texture are all due to having well-beaten eggs. Some reviewers of this recipe who had trouble getting it to come out right added some baking soda, and some also added a little vanilla. The cake should be eggy, not vanilla-y, but feel free to add the vanilla if you prefer. Both of these will be listed as optional ingredients. The prep time is estimated.

    Recipe #373213

    From TOH magazine. I love fresh fruit--and this salad is sooo chock-full of fresh fruit, that it is well-named! I can't make the dressing for myself (due to a food intolerance), but I think it would make a tasty dressing. Cook time is the minimum of 1 hour chilling time.

    Recipe #372805

    From TOH Magazine. I'm hoping that these will turn out similar to the refrigerated dill pickle spears from the store that I love so much! Time doesn't include cooling times or the minimum of 24 hours that the pickles need to sit. The time to bring the vinegar mixture to a boil is included in the prep time. **Note: I've received a comment that this recipe, as written, is very salty. So if you don't care for salty dill pickles, than I'd suggest cutting back on the salt. Please keep in mind that the salt does act as a preservative, so that decreasing the salt may decrease how long you can store these pickles! **Additional note: yes, it does call for 40 sprigs of dill. Please note that is sprigs of dill leaf, not heads of dill seeds (as often are used in pickles).

    Recipe #372738

    From TOH magazine. This recipe is chock-full of fruits and other healthy ingredients! I haven't had a chance to try it yet, but it looks like a great, healthy alternative to plain pancakes.

    Recipe #372721

    From TOH magazine. I love tomato soup, goat cheese, and pesto--so this soup sounds like a hit to me! This was a runner-up in the "Prize Tomatoes" recipe contest; the original submitter suggests grilling the tomatoes in summer instead of roasting them.

    Recipe #372717

    From TOH magazine. Looks like a delicious appetizer or snack!

    Recipe #372711

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