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    47 Recipes

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    An excellent meatball, to accompany your spaghetti..The breadcrumb "mush" acts as both a "binder" and moisturiser, with the milk "adding fat" to the meat, and the crumbs retaining this and the moisture of the meat itself. Eliminating the white from the eggs, allows the yolk alone as a binder, and does not cloud the taste of the meatball with the eggwhite. This mixture of meat is my favourite, although the same could be done with "straight" ground beef, though its my thought that it wouldn't taste as good. The result will be "juicy", and the herb mixture will match well to any Italian cuisine. Again, I like mine a bit "hot" but you can adjust the cayenne to your own preference.

    Recipe #340433

    In 2004, in honour of our 25th anniversary, our kids, family and friends arranged to send us to Rome. We fell in love with bruschetta there and this is the result of my attempt to "de-construct" the Roman servings received and recreate it at home. NOTES and Tips: The Tomato mix can be prepared well in advance, as long as you do not refrigerate it which ruins the tomato and its texture. San Marino tomatoes of Italy are probably the best in the world, but you can use ripe plum tomatoes. Try to avoid seeds and the clear juice, draining juice off as best you can. Fresh basil, finely scissored to shreds, rather than dried. "Euro Bread" is locally available here in Hamilton; it is a very long crusty loaf, about 6" (14cm) at the base and about 4" (10 cm) in height. It is white in interior colour, and is best used very fresh. Note that meat and cheese weights are approximate. I use one shred of meat per slice of bread, and generally 1 or 2 slices of cheese per slice.

    Recipe #281976

    this recipe was "published" 20 years ago in a small Mennonite community in Saskatchewan for a Church cookbook. Still, it makes up a great "crackers and meat" hors d'ourve and gives us some clue as to true "Heritage" cooking! In my DS's family, this was a staple at Christmas and New Years and so I have to share it!

    Recipe #259955

    A do-ahead recipe from the Bahamas for an "easy entertaining" treat!

    Recipe #258632

    A Bahamian recipe for party snacking

    Recipe #258626

    A party themed liver filled dumpling, served warm

    Recipe #258386

    A party food to be served up on toast points or water crackers...originated in the Bahamas

    Recipe #258384

    An adult favourite, great for entertaining, can be made a day ahead and enjoyed by a crowd at our Christmas or New Years "At Home"

    Recipe #258380

    My son is now a professional chef. He was here last weekend and made us some burgers that just exemplified great eating. His "secret" seems to be the extra fat of the creamer; in our case 18% creamer! Using "heavy cream", "Devon Cream" or "whipping Cream" if you can "take" the fats in your diet will accent the results you can obtain. For those with health issues, "good" fat like olive oil would be a simple substitution. Likewise, if you want it "healthier" substituting rolled oats (oatmeal) for our favoured Caesar Salad croutons The spices are a suggestion; you can always use the herbs you have come to prefer on your own (regional preferences are very different!) For meat, I'll describe it as "ground beef", its your personal choice if you want to use the fattier chuck, or ground sirloin, or lean ground, or regular...I'd love to get my mitts on a couple pounds of ground buffalo and try this out!

    Recipe #244488

    I asked my son Donald for a quick and high end salad recipe. This is what he gave me, and people really liked it.

    Recipe #228407

    The Caesar Cocktail is a uniquely Canadian drink, invented in Calgary Alberta some thirty plus years ago. Difficult to find a US bartender that knows what you are asking for, but an excellent and refreshing drink, especially when served "all decked out" as follows! Note that while Vodka is featured in the drink, it is not necessary to add, as the drink does very well in "Virgin" form.

    Recipe #210159

    My son is a "graduated chef" from college, and requested that he "cook" for his family on a visit home last fall. I expect that to show the "Old Duffer" that there are in fact, ways to "do the impossible" and grill broccoli and cauliflower, he ran up these "kebabs" for us, and trust me, they were sensational! "Good" restaurant grade, you might want to season with "Chinese 5 Spice Mix"...

    Recipe #206611

    Our Slovenian-Canadian neighbours served us this last summer at a neighbourhood get-together; tastes amazing, and omits all the mayo that potato salad is otherwise cursed with. Where this calls for six medium potato's, it goes better with an equal volume of "spring" baby potato's, about 1"-1.5" in diameter... This is a superb accompaniment to a BBQ menu!

    Recipe #206118

    Our family loves roasted chicken, but its frequently difficult to get a "sell" on the legs and wings, as there is too much bone in there to make it the "easy eating" that breast meat represents. The solution came in learning to bone out the bird; the bonus came in seasoning and cooking method. I learned this from a bona fide professional chef at an adult education evening a few years back; he was a meat cutter as well as a Chef, and showed us that, given a really good, sharp boning knife, this is pretty simple to do.

    Recipe #205329

    This started from my Mom, a superb "scratch" cook, who could make something from nothing, and carried on through better than 25 years of "tweaking" with her starting recipe. Based on a 16 lb turkey Note to use very fresh spice! Not the old stuff opened more than three months ago! Note I use "12 Grain Bread", quantity "1 loaf", that I can't quite get through the Ingredient List here!

    Recipe #205328

    A good meatloaf, served up with gently sauteed onions, "You only Live Once" potatoes, peas and carrots, and of course, the resulting gravy. Uses 2 lbs meat, total. We can just "inhale" a dinner like this! Some "fun" can be had with this recipe by substituting 3 medium or hot Italian sausages (skinned, of course) in lieu of the ground pork.

    Recipe #205327

    Got to love mashed potatoes, the ultimate Comfort Food. When I'm aiming at mashed spuds, I will usually opt for Yukon Gold potato, as opposed the other varieties.

    Recipe #193777

    My Mom taught me this, and I just love them, as do the rest of the family. Prefer red potatoes, but whites will work just as well.

    Recipe #193455

    From my parents and granparents (add a generation for a lot of readers!) but this is a "warmer upper" when you get inside from the cold of fall/winter/spring activities... Brandy, rye or rum can be substituted for cognac, according to what you have on hand...

    Recipe #192978

    An extra good way to make carrots taste better (my favourite veg!)

    Recipe #192973

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