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    You are in: Home / Cecily Parsley's Public Recipes
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    102 Recipes

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    Autumnal comfort food, something a little different. A variation would be 1 carrot and 1 parsnip, instead of all carrots. Good served with fresh, warm crusty bread spread with warm roasted garlic, or cubes of toasted buttered "everything" bagels. Suggested dessert is an apple or pear crisp with ice cream or custard topping.

    Recipe #394837

    Found this about a decade ago in the local newspaer, clipped it and lost it. I don't recall if I ever tried these or not.

    Recipe #394811

    Quick to make if you puree the squash in advance. Best eaten warm from the oven.

    Recipe #394764

    The walnuts can be omitted if preferred. Note this is formed in a ROUND pan. It makes one big web and is served by cutting into small wedges, rather than the usual squares. Use superfine sugar (not to be confused with confectioners' sugar), rather than granulated into order to avoid a grainy texture. If the melted chocolate begins to harden in the bag, microwave it in short bursts for a few seconds at a time.

    Recipe #394419

    Snipped out of a Taste of Home holiday magazine, and glued onto a recipe card. Fun to make with older (9-12 age group) kids and really cute standing among a tray of Christmas cookies. I suggest using egg cups or custard cups to mix the three separated tablespoons of coloured dough in, to cut down on cleanup.

    Recipe #394151

    Layers of paper thin dough rolled around a honeyed apple filling form a spiral that's elegant and surprisingly easy to make. Use pie apples, such as Golden Delicious.

    Recipe #394150

    Something different - a refreshing sweet-and-salty dessert for bringing to a backyard barbecue or summer potluck.

    Recipe #394136

    A lovely autumnal comfort food taken from a delightful hand-calligraphed and illustrated book - 'Nature's Foods", by Peter Deadman and Karen Betteridge, published in 1973.

    Recipe #394121

    Forgot I had this, it's been in the box so long. Hand-copied; origin unknown. I've had this one since before I was legally old enough to purchase the liqueurs involved.

    Recipe #394120

    Yellowed, food-spattered clipping out of some newspaper. I sometimes used to make this as a main dish for a vegetarian boyfriend, along with a watercress salad.

    Recipe #394057

    Served with fresh pita bread and creamy Greek yogurt, this colourful salad makes a fine lunch or a substantial appetizer. First paragraphs of ingredients is for the relish; second paragraph is for the calamari.

    Recipe #393799

    Copied from the 1984 Milk Calender onto an index card. I personally prefer this with more cashews than is called for, reserving some to sprinkle over the finshed curry for texture. As nobody in our household is especially partial to lamb, the pork version wins out.

    Recipe #393739

    From a library book entitled "Cynthia Wine's Hot and Spicy Cooking - Food so Good, it Hurts!" It differs from tradional Kiev in that the centre is a buttery Vesuvius of cayenne and cumin, and the outside crunches with coconut. Serving suggestion: steamed rice, green salad and crisp chilled white wine. I have served this with a side of streamed string beans and red pimiento. Tip: Refrigerating the prepared rolls prior to cooking them will help the coating to adhere - a quick way is to place them in the freezer for ten minutes, while you get the skillet ready, set the table and preheat the oven.

    Recipe #393737

    An easy recipe from a card found in the supermarket. Suggested side - citrus rice and parsley and orange wheel garnish.

    Recipe #393735

    Another recipe card from the produce section. Although it doesn't specify what type of pasta or what variety of mint - I would suggest angel hair or even orzo for the pasta and orange mint or spearmint for the mint. After harvesting, mint should be washed and dried with paper towels or a salad spinner, prior to stripping the leaves from the stems. Fresh mint can be stored in a glass of water, stem-side down and leaves covered with a secured plastic bag for up to one week. Change water daily.

    Recipe #393525

    This can also be done with rainbow trout. The filbert butter is also good on chicken breasts or as a sauce for vegetables. The first paragraph of ingredients is for the filbert (hazelnut) butter. The second set of ingredients is for the fish. A suggested side dish would be asparagus.

    Recipe #393520

    This travels well for potlucks and picnics. This one has a pleasantly peppery egg salad and watercress filling.

    Recipe #393513

    Nice, tangy main course. Yet another clipping from a magazine. I am usually a purist and prefer to do things from scratch rather than use pre-packaged ingredients, but...there are exceptions when something like this is welcome. It uses several pre-packaged ingredients you're likely to already have on hand.

    Recipe #393504

    Another clipping from the collection, origin unknown. Makes a pleasant tangy main dish suitable for company. Suggested accompaniments are peas with pearl onions and carrots, or medium egg noodles with butter and poppy seeds.

    Recipe #393496

    Yummy, bright and pretty, easy weeknight dinner. While this calls for six chicken breasts, I cut the proportions in half, as we are a small family. The beauty of this is the cooking method, which can be anything you are in the mood for - it can be sauteed, broiled, baked or grilled. Originally came off the inside of the label from a can of cranberry sauce. Note: It's easier to cut the apricots up with kitchen shears than attempting the sticky frustration of dicing them.

    Recipe #393495

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