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

    46 Recipes

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

    This is the starter sponge for a number of awesome breads that I make. They take 2-3 days from beginning to end, but are totally worth it.

    Recipe #506938

    Ben's chocolate is about as rich as they come according to Ben & Jerry's book

    Recipe #67628

    BD says, "My standard chili served me well over the years until I discovered the joy of Internet shopping. This gave me access to all sorts of wonderful ingredients previously unavailable. For chili this meant access to real chiles. Ancho chiles (the dried form of the Poblano) can be rehydrated and simmered to create a wonderful puree that adds character and depth to all sorts of dishes. Not wanting to change my original chili recipe (nostalgia, you know) I created Texas Red. This chili recipe is now my very favorite." StevenHB: Favorite chili of my older daughter and the rest of the family as well. See: http://www.bigdaddyskitchen.com/cookbook/recipes/Big%20Daddy's%20Texas%20Red.htm

    Recipe #278488

    Serving Ideas : Use on bread, roasts (lamb, pork), polenta, pasta Adapted from Jeff Smith's The Frugal Gourmet

    Recipe #72912

    The inspiration for this recipe comes from Richard Olney’s Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish. Lamb has a lot of fat, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).

    Recipe #477044

    This recipe presents quite well and it's a good use of cheap fish eggs.

    Recipe #196277

    Icing for recipe #72915

    Recipe #72916

    Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic in origin. To keep this kosher, flame-singe the livers before sautéing and cook them until there is no trace of pink remaining.

    Recipe #59539

    Adapted from The Encyclopedia of Creative Cooking

    Recipe #509686

    DD Maxine's favorite crepe recipe

    Recipe #305746

    My father made six of these cakes and had them professionally decorated to serve at my Bar Mitzvah. My favorite chocolate cake.

    Recipe #72915

    These rolls are sweet and delicious

    Recipe #72913

    From Jim "thecooktwo" Davis at CooksTalk Classic

    Recipe #477927

    My mother made this from time to time while I was growing up. I always liked it.

    Recipe #358759

    Between Light and Ben's in chocolate intensity, the combination of cocoa and chocolate creates a more complex mouth feel.

    Recipe #67484

    Got this from a local restaurant. They're really good but the quantity is clearly industrial. I haven't made them yet, so I'm leaving the quantities as given to em.

    Recipe #477400

    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

    My wife and I have been making this for years. We typically serve black beans and rice with it.

    Recipe #282000

    My grandmother has been making these since I can remember. They are my *favorite* cookies.

    Recipe #21759

    « 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