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    10 Recipes

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    Ahhh...this drink goes down smooth and is sure to please! This is one of the drinks that I make most often, especially in the colder months when I am not in the mood for something fruity. I first had this drink on a cruise through the Mediterranean, and this is the closest I can come to replicating it. Both DH and I love it, as it is neither too strong or too sugary/fruity. Feel free to alter the ratios to your own enjoyment! The taste can change a lot based on how much of each liquor you add.

    Recipe #413258

    These make elegant and thoughtful gifts for Mother's Day, Valentine's Day, Christmas, and, of course, for yourself! The unusual flavoring is fragrant, smooth, and almost fruity. The amount of time that you take on these is really up to you; they can look as humble or as fancy as you would like, but either way, they will taste excellent!

    Recipe #367453

    An excellent cookie for chocolate and cherry lovers alike. As you may know, the appellation 'Black Forest' does in fact refer to a forest of that name found in Germany, where the Black Forest Gateau was believed to have originated. Since then chefs have used their imagination to apply the combination of chocolate and tart cherries, customarily soaked in Kirschwasser (also credited to that region, where tart morello cherries grow) to a number of different desserts and delicacies. That being said, this delicious cookie is very adaptable to suit different tastes. It can be made without the chocolate (just add an extra 1/2 cup or so of cherries), extra chocolatey (add 2/3 cup unsw cocoa powder to the batter with the flour), kid friendly (soak the cherries in juice or a simply syrup), or easily halved. These cookies are very moist and chewy, which I love, but if you prefer crunchier cookies you may want to use a different batter base. This recipe is adapted from Dede Wilson's "Chocolate Chip Cookies". Cook time includes chill time. Cheers!

    Recipe #364939

    My absolute favorite smoothie - banana, kiwi, mango, peach, and clementine! When fresh fruit is in season, I like to play around with different combinations, but this is the one that I make the most. Not only does it taste absolutely amazing, but it is loaded with natural nutrition too; Vitamins B & C, potassium, dietary fiber, omega-3 F.A.s, antioxidants, calcium...much more wholesome (and yummier!) than a vitamin pill in my opinion. And because of the fiber and protein, it is filling enough to be a hearty snack or a meal substitute. Before you get too excited, a quick word of warning about the kiwi - if you eat too much at once it can make your mouth feel tingly and raw (yes... I've had this happen. I can't help myself!) I hope you like this smoothie as much as I do! :)

    Recipe #364931

    This light and fruity drink is perfect for sipping on a summer afternoon. An undeniable girly drink (not to say that guys should not enjoy it as well), it has no taste of alcohol, nor the cloying aftertaste that some overly sweet drinks have. This recipe can easily be multiplied to make a crowd-pleasing punch for your next shower, party, brunch, etc. The brands listed are those that Ruby Tuesday lists on their drink menu (how nice of them to tell us what is in their drink so that we can come home and make it ourselves!)

    Recipe #357100

    Skip the high-sodium, low-taste soy sauce and make a big batch of this sauce instead. You can freeze individual servings into plastic baggies or an ice cube tray so that you can use it as needed. From "Can I Freeze It?" by Susie Theodorou.

    Recipe #356942

    Warning: This dessert is not meant to be eaten, or baked, by the faint of heart!! Created by Marcel Desaulniers of The Trellis restaurant in Williamsburg, this recipe takes a big commitment to make, but the payoff is worthwhile. I have not made it yet myself, but I have eaten it...many times...and the interplay of all those rich, chocolaty flavors is divine. Be forewarned that, in addition to standard kitchen equipment, you will also need an electric mixer, a 9x1 1/2 inch cake pan, and a 9x3 inch springform pan, and 9 inch cardboard cake circles. A double boiler and a pastry bag with decorating tips will make the process go smoother, but they can be improvised. If you are planning on serving this for dinner, you will want to start working on it that morning, or even better, make it a day or two before and wrap it up in the fridge. You can also mix the different layers and then set them aside over a period of several days to break it up so that it isn't quite as overwhelming. Recipe from "Death by Chocolate: the last word on a consuming passion" by Marcel Desaulniers.

    Recipe #356724

    Perhaps my favorite biscotti recipe; crisp chocolatey goodness with a hint of espresso, while being relatively low-fat to boot! Easily lasts for a month in an airtight container, and tastes best as a dessert or a breakfast goodie dipped in coffe. For lactose-free variations, select semi sweet chocolate that is made without milk, such as ghiradelli or valrhona. *TIME INCLUDES REFRIDGERATION* Taken from "Chocolate Chip Cookies" by Dede Wilson (all chocoholics must own this book).

    Recipe #356061

    Take a bite of this cookie and go to Chocoholic Heaven. They will melt in your mouth in ways that you never thought possible for a cookie. Be aware that they only keep for a few days, and that they tend to be very fragile. Also, they can be somewhat finnicky to make; do not be dismayed if they do not come out right the first time. Good quality chocolate, proper oven technique, and parchment paper are all very important. And yes, the flour: chocolate ratio is correct - that is what gives it its texture (and makes it so expensive). From "A Field Guide to Chocolate Chip Cookies" by Dede Wilson.

    Recipe #355979

    Not Apple Pie made in the nude, but rather apple pie without its traditional pastry covering. Instead, it has a walnutty streusel topping! Adapted from recipes in Good Housekeeping and Family Circle (I think). Tastes delicious serves hot or cold.

    Recipe #217704


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