Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

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

2

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 / DrGaellon'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

    1,411 Recipes

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

    "Red braising" is a classic Chinese technique of slowly cooking meat in a flavorful stock rich with soy sauce, which makes the braising liquid reddish. Since it's already a slow cooking method, I've adapted it to the crock pot. This is a SMALL recipe, enough for two people. It WILL NOT scale up well - larger quantities will not need as much liquid as this would produce.

    Recipe #513447

    A 30 minute skillet recipe inspired by the traditional cassoulet of France. Adapted from a recipe by Yasmin Fahr at Serious Eats http://bit.ly/NqpVPH

    Recipe #513163

    Crunchy cinnamon-sugar cookies, perfect for dipping in coffee. Adapted from a recipe at Brown-Eyed Baker http://bit.ly/1efwsBY

    Recipe #513162

    From LeGourmet TV video blog. This is a simple, last-minute appetizer. Serves 3-4 as a main dish (with pasta or rice), or 6-8 as an appetizer.

    Recipe #511571

    From LeGourmet TV video blog. If raw egg bothers you, leave it out (it will be less creamy) or buy eggs which are pasteurized in the shell. Cooking time includes refrigerator time and processing time.

    Recipe #511570

    Adapted from a recipe at Serious Eats (from Cooking Light The Complete Quick Cook). Slices of pork tenderloin are quickly seared, then the sauce ingredients are quickly cooked down to make a tasty glaze. Feel free to substitute red vermouth, sherry, or another sweet red wine if you have no ruby port. Add more mustard if you want it more piquant. Go wild.

    Recipe #511254

    I cobbled this together from a couple of recipes for sweet and sour pork I found here on food.com. I served it with rice, which I made with a smashed garlic clove and a slice of fresh ginger in the pot.

    Recipe #509683

    These little cakes are very light, because there's no butter or oil in the batter. However, do not use fat-free yogurt; you still need a little bit of the fat in here. Different brands of pumpkin butter vary in their sweetness and spice level, so adjust the sugar and spices to suit your taste. (I used my own homemade pumpkin butter, recipe #509564). Adapted from http://bit.ly/1b1AUII at Serious Eats.

    Recipe #509566

    Pumpkin and other winter squashes are already lightly sweet. Roasted, pureed and cooked down with spices, they make a delicious sweet spread, reminiscent of pumpkin pie, but lighter. Adapted from http://bit.ly/18GjP1b at Food52.

    Recipe #509564

    This is a riff on hummus, using winter squash instead of chickpeas. Really tasty, one the yummiest things to come out of my kitchen in a while. Adapted from http://bit.ly/1ayOfWk at Food52

    Recipe #509563

    Remember those big-as-your-face, tender-crumbly, buttery sweet bakery cookies studded with chocolate chips? This recipe gets pretty close. Feel free to substitute sprinkles (or jimmies) or colored sugar for the chips. Adapted from http://bit.ly/1bN476p by Yvonne Ruperti

    Recipe #508770

    Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too

    Recipe #507992

    Adapted from "A Taste of the Virgin Islands" by Angela Spencely. The glaze is the secret; it freezes well and goes great on other cakes, so make double. The rum preserves the cake, so it travels well, too.

    Recipe #507990

    This makes a deliciously saucy Asian-flavored shredded chicken. The original recipe called for blackberry jam, but I bet almost any kind of jam or jelly would be tasty. Adapted from a recipe at Just a Taste: http://bit.ly/16vVq36

    Recipe #507296

    A very simple but very tasty Indian-style dish. Serve over rice. Adapted from a recipe at Emily Bites http://bit.ly/19tMB4R

    Recipe #507150

    You can adapt the flavors and spices in this any way you like. Adapted from Emily Bites http://bit.ly/19caY8i

    Recipe #507052

    From the folks at the Cooking Dragon mailing list. You can use a 9x13 pan, or 2 9" pie plates. Easy and oh-so-tasty.

    Recipe #507050

    Adapted from a recipe posted at Budget Bytes. The long slow cooking means you don't need to pre-soak the beans.

    Recipe #506917

    Adapted from a recipe in Faith Durand's "Not Your Mother's Casseroles." You need 1 lb of peeled potatoes, so you should start with about 1 1/4 lb. You can double this and make it in a 9x13 pan.

    Recipe #506916

    A rich, dark cookie. Make sure you underbake them slightly so they stay chewy. Serving size assumes 3 cookies.

    Recipe #506738

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

    Free Weekly Newsletter

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

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites