Recipe Sifter

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

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


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

    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:'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

    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

    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

    Brenda K's Whoopie Pies

    Recipe #518281

    From Sally's friend, Rosemary

    Recipe #517975

    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

    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

    DD Maxine's favorite crepe recipe

    Recipe #305746

    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

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

    Recipe #72915

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

    Free Weekly Newsletter

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

    Your e-mail is safe. Privacy Policy
    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes