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    20 Recipes

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    1 Reviews |  By Pi-E

    Tasty and easy recipe by Cooking Pleasure: "Five-spice powder paired with ginger and garlic gives this dish a great depth of flavor. The low-heat method results in a roast that is extremely moist and has less shrinkage. This rub works well on roast chicken, beef roast or even leg of lamb."

    Recipe #394549

    Another great tasting recipe from Cook's Illustrated: Fresh off the cob is perhaps the best way to eat summer corn, but corn tossed with beans and tomatoes is a close second. The sweetness of the beans and the acidity of the tomatoes bring out the flavor of the corn. We wanted to find the best way to combine and flavor this trio. Here’s what we discovered: Boil the ears of corn until just tender, then cool them quickly under running water so that they don’t overcook. Canned black beans taste fine, as long as you rinse and drain them thoroughly to remove any of the liquid in which they come packed. Choose sweet-tasting, firm-textured grape or cherry tomatoes. They release less watery juice into the salad than diced full-size tomatoes do.

    Recipe #387887

    1 Reviews |  By Pi-E

    From the Great RIBS Book by Hugh Carpenter and Teri Sandison (outstanding little book). I used a 4 pound pork sparerib slab for this recipe and their oven/roasting method and it turned out fabulous. According to the book, you need to remove the membrane on the bony side, if you don't the ribs will be tough.

    Recipe #360796

    2 Reviews |  By Pi-E

    From Cook's Illustrated: "Don't make this recipe with lean or extra-lean ground pork, the resulting sausage will be dry, crumbly, and less flavorful."

    Recipe #317168

    2 Reviews |  By Pi-E

    Recipe from Weber's Real Grilling. Super easy, fabulous taste. It doesn't taste very sweet or sour, the chicken had a great balanced taste (I did add bit more hot chili sauce to kick it up a bit). The recipe includes using the marinade to make "wilted baby spinach," which I will post below, I didn't have any spinach on hand so I don't know how that part of the recipe tastes like but the chicken was outstanding.

    Recipe #313046

    2 Reviews |  By Pi-E

    Ultra moist and easy cake from Cook's Illustrated: While the name implies comical roots, Wacky Cake was actually born out of the seriousness of wartime rationing. At various times during the world wars, eggs, butter, sugar, and milk were all in short supply, so inventive home cooks and home economists did their best to create dishes with limited ingredients. Wacky cake is a moist chocolate cake prepared, miraculously enough, without eggs or butter. Despite the omissions, the cake tastes great.

    Recipe #270024

    I haven't made this yet, wanted to post it so I won't lose this recipe, it was developed by Cook's Illustrated: Using no–boil lasagna noodles and a quick homemade tomato sauce—or even a good store–bought sauce—makes lasagna an easy weeknight meal. If you prefer a jarred sauce, we recommend Patsy's Marinara, Bertolli's Tomato and Basil Pasta Sauce, or Barilla Marinara. You'll need about two 24– to 26–ounce jars.

    Recipe #267824

    Developed by Cook's Illustrated: This gravy can be served with almost any type of meat or poultry or with mashed potatoes.

    Recipe #265380

    Found this in Yahoo. Easy to make, fabulous taste. I used pork loin chops and marinated it overnight (6 chops about 2 pounds). Plus I used fresh squeezed orange and lime juice, and added a bit more adobo sauce than the recipe recommended. When using pork loin chops you have to watch how long you grill so it won't be dry shoe leather (3-4 minutes per side depending on the thickness).

    Recipe #265335

    This recipe is Fabulous. If you like garlic and spicy, this recipe is for you. "The Best Recipes in the World" by Mark Bittman is a great cookbook; he loves to keep it simple, so do I. This cookbook will be used a lot! He says although this recipe is a perfect weeknight dish (it certainly is), this also make a great appetizer at a dinner party (your guests will love you). The smell in your house makes you want to take a bite out of the air...

    Recipe #264849

    1 Reviews |  By Pi-E

    Great recipe from Better Homes & Garden. Simple, quick, and delicious! Leftovers, if you have any, make a great lunch.

    Recipe #264728

    3 Reviews |  By Pi-E

    Cook's Illustrated developed this recipe, its very good and easy to make; probably can use the same recipe with other fresh fruit....

    Recipe #260663

    6 Reviews |  By Pi-E

    Recipe from Cook's Illustrated. Italian plums work the best. Bought a lot of Italian plums at the farmer's market, so I had to make a few cakes and then freeze most of them. Freezing the cakes didn't seem to hurt the flavor at all. Now all I have to do is pop one out of the freezer when I'm in the mood for a delicious plum cake!

    Recipe #254558

    2 Reviews |  By Pi-E

    From Better Homes & Gardens "At one-fourth the calories and half the fat of the traditional version, this creamy coleslaw also has surprising extra sweetness from the apples." Try to use fresh dill if you can, it makes all the difference. This coleslaw is so easy and tasty. Family and friends love it!

    Recipe #239384

    1 Reviews |  By Pi-E

    Quick & Easy. Found this in Better Homes & Gardens (June 07). Great side dish for a picnic, BBQ or when you're in the mood for a tasty bean dish. For sweet and smoky flavor, pineapple and molasses are substituted for the familiar bacon and sugar. I have also made this without the pineapple and added a 14 oz can Fire Roasted Diced Tomatoes..we enjoyed it that way too; this recipe you can tinker with and still enjoy the results.

    Recipe #239381

    1 Reviews |  By Pi-E

    Found this in Cooking Light (March 2007) Magazine. This recipe was a finalist for Side Dish Category in the Cooking Light Ultimate Reader Recipe Contest. I made this because I had all the ingredients on hand (except for the basil, its winter after all!). Delicious and easy! AND its good for you, taste like there is cream in this soup, not a drop, that is guilt-free perfection!!

    Recipe #214271

    1 Reviews |  By Pi-E

    Found this in the Sopranos Family Cookbook. Wonderful biscotti-like cookie. You need a hand mixer with 2 rotary blades to mix the butter into the flour mixture, that does take a bit of time, KitchenAid with one blade won't work. Also cut the butter into small cubes first and then allow it to soften, eggs should be room temp too. I found making all the logs first (lay them down a wax paper) was the best way or have someone make the logs for you then you dip in milk and sesame seeds will make the process go faster. You won't regret the time it takes to make them. Have a glass of wine, express, or tea with your biscotti....whatever make you :-)

    Recipe #206469

    Found this in BH&G. Very easy and quick to make. I love this recipe (husband always begs for it), but it might not be to everyone's taste because of the whole wheat flour, plus its not your typical heavy fudge brownie its more cake like, which I prefer. I use only 3/4 cup of sugar (I try to cut calories wherever I can) but I do add more walnuts, can't help it. I sprinkle a little bit of cayenne pepper on top of the batter before baking, its very subtle and goes with the chocolate.

    Recipe #200589

    Extremely simple. I found this recipe in a cookbook called Use it All. If the apples and orange are sweet you don't need to use all the sugar (I use only a 1/2 cup). You can make cakes/muffins with this or add some to plain yogurt, which I do daily! Of course its great with Turkey, Chicken or whatever the imagination comes up with!

    Recipe #199895

    Easy & the best tasting Marinated Mushrooms I have ever had! Found this recipe in Cook's Illustrated. Leave whole if mushrooms are small, halved if medium, quartered if large. Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition--use only one, however, not all three. Enjoy!!

    Recipe #199451


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