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

    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

    These breasts are spread with honey mustard before being dipped into corn flake crumbs, then baked. Adapted from a Weight Watchers recipe; points values on their site. http://bit.ly/11EBOWh

    Recipe #493819

    These are an Eastern European cookie with cream cheese in the dough. Be sparing with the cinnamon and nutmeg so as not to overwhelm the other flavors. Adapted from Serious Eats. http://bit.ly/ZkCXyA

    Recipe #490078

    A really fast, simple side dish. Use any kind of broth that works with your menu, or even plain water. Use any soft green herb (parsley, basil, thyme, chives, dill).

    Recipe #489818

    Adapted from Frugal Feeding, but quite changed.

    Recipe #487811

    Adapted from Cook's Illustrated. Almonds work best, but any nut will do. If your chicken breasts have the tenderloin attached, remove it.

    Recipe #486196

    This is an old-fashioned version of a cobbler, served upside down, with the biscuits on the bottom. The puzzle comes from figuring out how the syrup winds up in the cup. Your peaches should be ripe but firm; if too ripe, they will give up too much juice and thin the syrup.

    Recipe #485291

    This can be made with any ripe fruit. If you like your fruit leather entirely smooth, you can remove the skins, but you can leave them in for the nutritional value. Remove any stems, seeds or bruised areas. Be creative with spices and flavorings - apples or pears go marvelously with a pinch each of nutmeg and cinnamon, while cherries and peaches both love almond or vanilla extract. Add sweetener if the fruit needs it. The cooking time will vary widely depending on the ripeness and water content of the fruit - it's done when it is barely tacky to the touch and peels easily off the sheet. Keeps 2 weeks at room temperature, 3-4 months in refrigerator, 2 years in freezer. Adapted from a recipe by Carolyn Cope at Serious Eats. http://bit.ly/nKBqiY

    Recipe #460571

    Adapted from a recipe in "Artisan Bread in 5 Minutes a Day." The recipe can easily be doubled.

    Recipe #459234

    Adapted from a recipe by Sydney Oland at Serious Eats. http://bit.ly/haiBRM

    Recipe #454455

    Most banana breads are either lacking in flavor or hopelessly dense. This version cooks out some of the water to help reduce the density. The bananas should be VERY ripe, heavily speckled with brown and black. You may use thawed, frozen bananas for the five mashed bananas; because they will exude a lot of liquid when thawing, you can skip the microwaving step and simply put them in the strainer. (Peel them before freezing to prevent the extracted liquid from turning black.) Do not use a frozen banana for the top of the loaf; it will be too soft to slice. Adapted from Cook's Illustrated. http://bit.ly/fBfyCw

    Recipe #453178

    This "ramen fusion hack" dresses up packaged ramen noodles with fresh ingredients to take it in a non-Asian direction. Adapted from a recipe at Serious Eats. http://bit.ly/edKCKP

    Recipe #453125

    Another variation on this specialty of the Caucasus. Serve with a side salad, and it makes a full meal all by itself. This recipe (http://bit.ly/eT2ODq) was linked from the Wikipedia article (http://bit.ly/hZ8FuN). Time cited does not include rising time (90-135 minutes).

    Recipe #452432

    Adapted from a recipe by Michelle at Brown-Eyed Baker. http://bit.ly/igLKCn

    Recipe #452425

    Easy and savory. Adapted from a recipe by Stephanie O'Dea at http://bit.ly/904q0u

    Recipe #440665

    A humble peasant dish, this will be best made with real French _lentilles du Puy_. Adapted from Dorie Greenspan's _Around My French Table_ as published by Caroline Russock at Serious Eats. http://bit.ly/d4IBaV

    Recipe #439797

    Adapted from a recipe by Stephanie O'Dea. http://bit.ly/bqEd0m

    Recipe #439665

    From "Nigella Kitchen" episode 2.

    Recipe #439132

    « 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