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 / Dr. Jenny'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

    172 Recipes

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

    My grandmother, a native of Philly, gives me her "Philadelphia" magazines when she is finished reading them. Each month, they feature a recipe created by a chef in one of their reknown Philly restaurants/clubs. This mojito is credited to mixologist Tony Abou-Ganim of the G Lounge. I have to admit that I have never been a big fan of mojitos; however, I was willing to give this a try. After making this yesterday, I am totally addicted. I am going to enjoy drinking these all summer. This is a bit of a pain to prepare and you have to wait four days for the pineapple and rum to fuse, but the result is well worth it. Prep time does not include the 4 days wait on the rum fusion. We used the 10 Cane rum, as the recipe suggested. Also, the recipe notes that you will need to choose a sweeter, gold pineapple and be sure to remove the core completely or your rum will have a bitter aftertaste. This recipe calls for quite a bit of ginger, so DH peeled it and put it in a food processor instead of dicing by hand.

    Recipe #304061

    DH and I made this tonight for dinner and really enjoyed it. We used lamb loin chops instead of ribs and it still turned out nice. Prep time includes marinating time. We marinated a little over 2 hours. From Williams-Sonoma "Savoring Italy" cookbook.

    Recipe #303239

    DH and I made this delicious dish for dinner a few nights ago. We used veal scallopine instead of the cutlets and it still turned out great. From Williams-Sonoma "Steak and Chop" cookbook.

    Recipe #303088

    From Williams-Sonoma. DH and I tried these for lunch today. Easy and tasty! According to Williams-Sonoma, if you would like these for a complete meal, you can serve the skewers over scallion rice. To do this, cook your rice according to package instructions and stir in 1/4 cup thinly sliced green onions and 1 Tb toasted sesame seeds. We just had ours straight from the skewers.

    Recipe #301990

    This recipe comes from the Food Network and is credited to Emeril Lagasse. DH and I served this as one of our tapas dishes for a New Year's Eve party and the guests raved. We are looking forward to having it many times in the summer. Serve with my peanut sauce, Recipe #301105, also by Emeril. Prep time includes marinating time. You will need 35-45 medium (7 inch) bamboo skewers, soaked in water for 15 to 30 minutes.

    Recipe #301312

    Credited to Emeril Lagasse, this sauce goes over the recipe I posted for Grilled Chicken Satays.

    Recipe #301105

    From the Williams-Sonoma "Steak and Chop" cookbook. DH and I made these a few nights ago and thought they were delicious! We let them rest at room temperature for about an hour. Prep time includes up to an hour to let the meat rest and the half hour for soaking the rosemary.

    Recipe #301043

    From www.TopSecretRecipes.com I love P.F. Chang's Mai Tai. DH found this recipe on Top Secret Recipes. We think this is pretty close, and really delicious. This is the way we make our mai tai's! Enjoy!

    Recipe #299648

    Can't remember where I found this recipe, but DH and I made this one year around Halloweeen and really enjoyed it.

    Recipe #299636

    From the Williams-Sonoma "Vegetable" cookbook. DH and I enjoyed this as a side to a lemon chicken recipe. Choose either fresh or frozen artichokes (the default when listing this would not let me write "or"). We used frozen artichoke hearts from Trader Joe's and it turned out really nice.

    Recipe #299557

    This recipe comes from the Black Dog Tavern's "Summer on the Vineyard" Cookbook. DH and I made this for dinner a few nights ago and thought it was delicious.

    Recipe #298322

    This recipe is from the Black Dog Tavern's "Summer on the Vineyard" Cookbook. This marinade is great on grilled fish, such as salmon, bluefish, swordfish, or tuna. DH and I made this the other night to marinate our swordfish. We thought it was excellent as well as quick and easy. The cookbook also states that the marinade can be used to season cooked fish or vegetables as well.

    Recipe #298309

    DH and I made this for dinner last night and thought it was excellent. Another winner from Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." DH and I doubled the green onions and found the salmon had to cook for significantly longer (about 20 mins) than what was posted in the recipe (though we realize oven heating times vary). This was very easy and required very little prep. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

    Recipe #298078

    This delicious recipe comes from Cook's Illustrated. DH and I made these cookies for Christmas and everyone raved about them. According to Cook's Illustrated, the dough will keep in the refrigerator for up to three days or in the freezer for up to two weeks. The cookies are best eaten the day they are glazed. Prep time does not include the 45 minutes dough is in freezer (or 2 hrs refrigerated) or one hour cooling time.

    Recipe #289673

    DH and I have made this dish for dinner on several occasions and think it is delicious. It is another winner from Keiko O Aiko's "Easy and Healthy Japanese Food for the American Kitchen." What really makes the dish is the sliced onions--don't be afraid to use more!! One thing to watch out for is that the thin chops tend to dry up quickly and the sauce reduces quickly, which can leave you wanting for more sauce. We have also used thick chops with great results. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

    Recipe #288905

    DH and I made this for dinner a couple of nights ago and really enjoyed the combination of ginger and soy with the swordfish. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

    Recipe #283793

    DH and I really enjoyed this different way of preparing salmon. From Keiko O Aoki's "Easy and Healthy Japanese Food for the American Kitchen." It should be noted that DH and I skinned the salmon filets and it turned out great, but I am posting the recipe as it appears in the book. Also, make sure to use low sodium soy sauce. Even with this, I found the dish to be a little salty and might skip the teaspoon of salt next time to see how it turns out.

    Recipe #283675

    From Keiko O' Aoki's "Easy and Healthy Japanese Food for the American Kitchen." According to the book, this is a great party food that pairs perfectly with wine and beer. DH and I tried this last night while making sushi. We really enjoyed it and agreed it would make a great party appetizer. It was also really easy! We used canola oil and frozen edamame, microwaved per the package's directions.

    Recipe #280527

    From my new "Garlic Lovers' Greatest Hits--20 Years of Prize-winning Recipes from the Gilroy Garlic Festival" book. According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off. DH and I made this for dinner a few nights ago and thought it was really good. However, we would have liked more sauce. We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe. We used chicken breasts instead of a frying chicken and served over Udon noodles. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

    Recipe #278451

    I got this recipe a long time ago on another site. I found it to be an easy dish to prepare with nice flavor. It is good for a beginner chef. I serve this over angel hair pasta, tossed with olive oil, garlic cloves and parmesan cheese.

    Recipe #275499

    « Previous 1 2 3 . . . 5 6 7 8 9 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

    Food.com 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