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    56 Recipes

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    We have been making a variation of this dressing for years. The basic ingredients are the salad dressing, yogurt, chili sauce & paprika. We have always used a tomato based chili sauce. Feel free to add a Tbsp of sweet relish if you want. Leave the vinegar out if you find it too sharp. You can use sour cream, or plain yogurt instead of greek yogurt. If you are in Canada, Liberty fat free greek yogurt is the nicest one I have found, it is very smooth & rich. Sub mayo for the Miracle Whip type dressing if that is all you have in the fridge. I don't normally use the light or low fat dressings as they have too many extra goodies, like cellulose, in them, but if you prefer them they will work just as well. I sometimes add a pinch of cayenne or chili powder to this as well. Smoked paprika will give it an entirely different twist. It will keep for a couple of weeks in the fridge, depending on the shelf life of the yogurt you use. The cooking time is actually chilling time.

    Recipe #479477

    1 Reviews |  By Demelza

    This is from Canadian Living's Best Recipes Ever show. It is a great appetizer when you are looking for something a little different. I used the prerolled puff pastry for this, just unroll, and use the parchment to line your baking pan. It can be served warm or chilled.

    Recipe #448821

    We used to go to a restaurant here that has closed down. They made the best focaccia I have ever tasted. It was light and fluffy, not at all like a pizza crust. This is my take on it. I use my Kitchen Aid mixer when making this, I am sure a breadmaker on the dough cycle would work as well. Feel free to use different herbs. I will sprinkle parmesan cheese on top some days. Italian seasoning also works well. Serve chunks of this focaccia with a good quality olive oil & balsamic vinegar to dip it in. There was a bit of a glitch in the system when I was posting this recipe - it posted 4 times! I hope you find your way back here to let me know what you think of this focaccia.

    Recipe #446668

    This really started out as a banana loaf recipe. I made a couple of changes to it & here are the muffins. If you only have 5 bananas that is fine. Add chocolate chips or chopped nuts if desired. Sprinkle tops with coarse sugar before baking for some extra crunch.

    Recipe #446828

    This is a recipe from the Blue Bayou Restaurant, New Orleans Square, Disneyland. It came from one of the Disney recipe sites, sorry I don't remember which one. I will also post the recipe for the pecans from Boatwrights at Disneyworld, it is slightly different. I have not made this version, I usually do the Boatwrights version which is baked after the sugar mixture is poured over the nuts. They are wonderful to eat as is, or garnish a salad with them.

    Recipe #450382

    These pecans are as close as I can come to the ones topping a salad at Boatwrights Restaurant, Disney's Port Orleans Riverside Resort. When you try a dish at any of the Disney restaurants you can ask the chef for the recipe. Some are actually preprinted, this one wasn't. I was given the ingredients & quantities to make this, but it was such a large amount that I had to try to reduce it. The original amounts called for 6 oz each of all the spices. I didn't get any instructions either. I have made these using the syrup method, & just melting the butter & tossing all the ingredients together. I think the syrup method is best. I love these nuts garnishing a salad or just to eat as is.

    Recipe #450442

    This is the brine recipe my Mom always used when smoking fresh lake fish, cornish game hens, chicken, porkchops, even duck or goose. It is an all purpose brine. Make sure your food is completely covered by the brine. Put a plate on top of it weighed down with a large clean rock (she had a rock reserved for this purpose) if needed. Soak in brine for 6 - 12 hours & then smoke according to any chosen recipe you are using.

    Recipe #451112

    This is my version of buttermilk biscuits. I had looked at lots of different recipes, took what I liked from them & came up with this. I used my food processor, but you could also cut the butter into them by hand if you wanted to. You can use either a cookie cutter or cut these into squares with a knife. Make sure you do not twist the biscuit cutter while cutting the dough. If you do you will glue the edges of the biscuits together & they will not have the flaky splits on the sides. Here is a trick if you want a really smooth top on your biscuit, turn it upside down when you put it on the cookie sheet. They go well with either sweet or savory toppings & fillings. I hope you enjoy them.

    Recipe #451170

    These muffins seem to be a little moister than most cornmeal muffins. I think soaking the cornmeal in the buttermilk is what makes a difference. I always use finely ground cornmeal, but you can use the regular cornmeal if you like the grittier texture it provides. I always use butter, not margarine, a personal preference. I never use Splenda, but imagine it would work for those with dietary restrictions. I will sometimes add some toasted wheat germ, no more than about 1/4 cup in this recipe, just to give it a bit of a nutritional boost. As with most cornmeal muffins, these are best served the day they are baked. I don't know how well they freeze, the kids eat them up too quickly. I can't remember where I found the recipe, but thought I would post it here for safe keeping. Update to this recipe. I have added honey on to the ingredient list. I usually use honey instead of sugar when I make these. It adds a bit of flavour as well as making them moister.

    Recipe #364044

    I watched Elizibeth Baird from Canadian Living make a lemon tart using this recipe on the Steven & Chris show one day. I had been trying to find a good recipe for pastry using butter rather than oil, shortening or lard. I was not really pleased with any of the recipes I tried. I made this one, and it is now my go to pastry recipe. It just uses all purpose flour, and salted butter is fine as well, as there is no salt in the recipe. For those of you who want to use some whole wheat flour in it I woudl suggest whole wheat pastry flour. If you use it for a savory dish, omit the sugar from the recipe. I have found that you can make it in the food processor as well. You don't have to use frozen butter, just cold from the fridge. I am posting the recipe exactly as it was on the website. I do increase the flour up to 1 1/4 cups, and use just a bit more water then as well. The first time or two that you make it, just use one cup of flour so you can get a good feel for the pastry, then feel free to add the extra flour the next time if you want to. While it only makes a single crust, you can double the recipe with no problems. I have posted the cooking time for blind baking a single crust. Don't be alarmed by the number of steps, I have included directions for using a food processor as well. Once you try this pastry you will never buy another frozen pie shell again. With almost 5000 pastry recipes posted on the site, this may already be here somewhere, but I wanted to share it anyhow.

    Recipe #441199

    I found this recipe in the RouxBe Test Kitchen while I was doing a product review. It was posted by Kimberley S. The recipe sounded great, so I made sure to copy it. I have not tried it yet, but do intend to. She used skin on almonds & blanched them, but did say you could also leave the skins on. I would just go with blanched almonds to save some time & work. I can see using a variety of nuts in this recipe. One person had commented that they cut the white sugar down to 2 Tbsp and used maple sugar as well.

    Recipe #450491

    I just found this recipe on another site this morning. One of our forum hosts has recently been diagnosed as having celiac disease, and asked me to post it here. I have made some minor adjustments to it, nothing to serious, just enhance the flavour a bit. I might try some chipotle chili, or smoked paprika as well. To get a flavour similar to Red Lobster add 1/2 tsp garlic powder to the dough. I am not sure if Old Bay seasoning is gluten free or not, but I think most of the copycat recipes for Red Lobster also contain Old Bay seasoning. You should be able to sub any gluten free flour for the almond flour. You can also sub any combo of cheeses you prefer, cheddar with blue, gruyere, mozz & parmesan combined, how about some smoked cheese, the possibilities are endless. I am not familiar with gluten free techniques, but if it is possible, I would be tempted to use the food processor to mix this all together, I use a cookie scoop to get uniform sized biscuits or crackers.

    Recipe #445632

    I don't remember where I found this recipe, it has been in my recipe box for about 25 years now. It is wonderful for a special occasion dinner, but can also be made up fairly quickly on a weeknight. You can buy sliced mushrooms to use in this to speed it up a bit. This is going to be the main course for my Valentine's Day Dinner this year. I use chicken broth from a 1 litre carton if I don't have any homemade frozen. While it definitely is not diet food you can lighten it up a bit by using half & half instead of heavy cream, but the sauce will be a bit thinner then. While this takes a bit more work than just cooking some chicken breasts it is well worth the effort. You can serve this with pasta or risotto, and some whole green beans with baby carrots.

    Recipe #448647

    I found several spiced nut recipes on the internet some time ago. This was one in a group I saved, but the source did not transfer with the recipes. I made these peanuts for Christmas for a friend & she loved them. I did have to sample them before I packaged them & decided it was a good thing I was giving them away or I would have eaten them all myself! Update: I forgot to mention that I also zested the limes before juicing them & tossed the zest with the spices & peanuts. I just couldn't see wasting all that wonderful flavour.

    Recipe #450492

    I found this recipe in a Canadian Living Christmas magazine a number of years ago & have been making it ever since. The recipe calls for chopped dried cranberries, don't just stick to the original cranberry flavor, try cherry, pomegranate or whatever one you like. I usually just make my own chocolate wafer crumbs, they are not quite as sweet as the bought crumbs. You could make it gluten free by using a gluten free chocolate wafer. I know it uses corn syrup, which is on a lot of hit lists, but I have not found a suitable substitute for it. It is quick & easy to make & will freeze well. The silver dragees are not really necessary, but the little silver balls add to the presentation. It looks very festive on a Christmas baking tray. I hope you enjoy it!

    Recipe #499469

    1 Reviews |  By Demelza

    I was watching Steven & Chris on CBC today and Christina Marsigliese ( was on the show making these brownies. They look absolutely delicious, chewy, fudgy, and best of all for a gluten free recipe they use ingredients anyone would have in their pantry. I learned something new about chocolate while watching this episode as well. This recipe calls for bittersweet chocolate (70% cocoa solids), you can sub semisweet (54% cocoa solids), but should not go to an unsweetened chocolate. The chemistry of the recipe is dependant on the amount of cocoa butter in the chocolate, if you sub a chocolate with a much higher percentage of cocoa solids your recipe may not turn out. Make sure not to overbake these brownies. A toothpick inserted in the middle of the brownies should come out with some moist crumbs stuck to it. I have not made these yet, but do intend to try them myself. Source:

    Recipe #447836

    I found this somewhere on the internet. It sounded worth trying. I love cinnamon & pecans. I might be tempted to add more cinnamon to this. I am just guessing at the cooking time, as you cook until it reaches the hard ball stage.

    Recipe #450438

    1 Reviews |  By Demelza

    I don't remember where I found this copycat recipe. I am always looking for ways to sneak some healthier things into the foods kids love. The cream of wheat & buttermilk in this recipe are one way to do that. Serve these with your favorite syrups, or fresh fruit and a bit of whipped cream. A warm blueberry or saskatoon berry sauce is always nice on any kind of pancake, griddle cake or french toast. We prefer smaller pancakes or griddlecakes rather than the plate size ones they serve in restaurants. The cooking time is based on using a cast iron fryingpan, so I can only cook 4 griddlecakes at a time. They do warm up nicely if you have any leftovers. Update, I have been told that this recipe is from Todd Wilbur's Top Secret Restaurant Recipes 2. The ingredients are basically the same (a few slight differences), but my method is not the same as as Todd's. I have been using Quaker Oat Bran cereal instead of Cream of Wheat for the last year as well to add some fiber to these.

    Recipe #441206

    I found several spiced nut recipes on the internet some time ago. This was one in a group I saved, but the source did not transfer with the recipes. This sounded interesting.

    Recipe #450493

    2 Reviews |  By Demelza

    Another copycat recipe I found somewhere. From The original recipe called for butter to fry the french toast in. I find it is not needed when you cook this on a nonstick grill or in a well seasoned cast iron frying pan. I have increased the amount of cinnamon in it, and added some nutmeg as well. You can make this up and freeze it for a quick breakfast, pop a couple of slices in the toaster to reheat. I normally use bread that is cut about 3/4" thick. If you let your bread soak in the mixture you will not get as many servings. You will also have to watch that it is cooked through to avoid the risk of salmonella from the eggs. Serve with your favorite syrups, fresh fruit and whipped cream, or a warm fruit sauce.

    Recipe #441208

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