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 / StevenHB'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

    60 Recipes

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

    Sally's preferred recipe. Great as a salad topper. Adapted from Elizabeth Karmel of Hill Country, who says, "A mason jar full of nuts and a pretty ceramic bowl is my favorite gift. If you bring these to a party, tell the host or hostess to hide them or they will disappear." Smitten Kitchen says: These are insanely easy to make - and from ingredients you probably already have on hand. They're perfect to bring to any party. Like that one tonight.

    Recipe #518282

    Brenda K's Whoopie Pies

    Recipe #518281

    I've made these a few times. They're hard - great to dunk in a cup of coffee. And very good. Inspired by a recipe from FineCooking #5.

    Recipe #518054

    As made at BostonFest 2014

    Recipe #517984

    From my grandmother's recipe collection

    Recipe #517978

    Made by my mother a few times and by me for my older daughter's Bat Mitzvah and for BostonFest 2014

    Recipe #517977

    From Sally's friend, Rosemary

    Recipe #517975

    This recipe was frequently made by Sally's Glasgow-born grandmother, Peg. She kept her brogue even 70 years after moving to the US.

    Recipe #517974

    Recipe #517973

    I've been making a variant of this non-mayo-based slaw for may years. This is adapted from The New York Cookbook.

    Recipe #517972

    My mother used to make this, ages and ages (probably a few decades) ago. I recently asked her to send me the recipe so that I could serve it at a reunion I hosted. It was every bit as good as I remember. Adapted from Mrs. Harry Gasarch as published in some synagogue sisterhood cookbook. Note: Other fruit may be used, including apples, blueberries, etc.

    Recipe #517969

    These are always popular - a great combination of sweet and salty. Other variants of this recipe will stuff the dates with manchego or Spanish chourico. I've never done either; though, they both sound great despite the additional labor. DO AHEAD: I've frozen the wrapped dates with success. The sauce is more difficult as the butter sometimes separates. I'd suggest making it up to the point of adding the butter and then refrigerate or freeze. Re-warm sauce on the stove and then add the butter as directed.

    Recipe #517968

    I've served this twice - once at a tapas party thrown in November, 2001 and a second time at a reunion of sorts that my wife and I hosted over the summer of 2014 (I'm posting this after the 2014 event). I thought that it was perhaps a bit salty as written so I'd suggest that you make the terrine with half the salt and then saute a teaspoon or so to taste for salt. Remember, though, that it's served cold or at room temperature, which may mute the saltiness compared to eating it hot out of a pan. I like that I can make this a few days ahead of time and that it gets better after a few days in the fridge. I used about 3/8 lb pancetta instead of the fatback, since I couldn't slice it thin enough the first time I made it - it was gross and got cut off before serving.

    Recipe #517967

    I've made this a number of times and I always reduce the nutmeg and increase the cinnamon. I used 2 tablespoons sugar/bottle of wine. Adapted from an ancient cookbook we have.

    Recipe #517966

    I've been making this for years and love it. The original recipe called for 1-2 tsp of salt, which I found to be too much. A full teaspoon of the chili paste (I use Lan Chi Chili Paste With Garlic from my local Whole Foods but you might be able to get it at a local Asian/Chinese grocery) is pretty hot but as I like it. Adjust as you see fit. Different brands will have different heat. I've served this on cucumber slices, in endive leaves, and molded in a ring on a plate. Sometimes I garnish with black and/or white sesame seeds.

    Recipe #517325

    Adapted from The Encyclopedia of Creative Cooking

    Recipe #509686

    Adapted from the Culinary Arts Institute (not to be confused with CIA) Cookbook. We've been making this for decades. We typically eat it with a bit of rice (brown these days) and black beans. We also typically make extra onions which we cook in the marinade and then pour over the rice and beans. Don't be afraid to increase the garlic if you like it as much as we do.

    Recipe #507500

    Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort.

    Recipe #506941

    Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort.

    Recipe #506940

    Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort.

    Recipe #506939

    « Previous 1 2 3 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