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    You are in: Home / duonyte's Public Recipes
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    281 Recipes

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    4 Reviews |  By duonyte

    This chili tastes remarkably good and can be made for dinner when you are pressed for time. The recipe comes from the beefitswhatfordinner.com website, but I originally saw the recipe in the newpaper. I have made this several times, used whatever beef I had on hand. I've also added more beans and tomatoes to the same quantity of beef, and it still tasted great.

    Recipe #446919

    1 Reviews |  By duonyte

    This recipe is by Don Mauer, a syndicated food columnist. The technique used here makes for a fast yet tender pot roast. The 90 minutes refers to time in the oven, there is additional time needed for brining and cooking. Do not cook vegetables with the pot roast - cook them separately or parboil and add to the gravy as it cooks. Prep times are estimated, as I have not made this yet, but am looking forward to doing so. Please note that the sodium count is off - the sodium is principally in the brine, which is discarded.

    Recipe #450975

    2 Reviews |  By duonyte

    Food columnist Renee Enna published this recipe which relies on less-expensive ingredients to create a toothsome fish stew. She suggests using whatever firm white fish is on sale, shredded crab to thicken the stew, and mushrooms to provide texture in place of shellfish. Serve with a crusty bread. I've made the salt optional and suggested low-sodium tomatoes to try to reduce the sodium level,

    Recipe #496779

    2 Reviews |  By duonyte

    Courtesy of globaltableadventures.com, as adapted from "Home Cooking Around the World" by David Ricketts and Mark Thomas. This bread is a great accompaniment to stews. It is excellent warm, but can dry out, so try to use up promptly or store well-wrapped.

    Recipe #479888

    1 Reviews |  By duonyte

    From "5 Spices, 50 Dishes" by Ruta Kahate. You can use raw beef for this, but the far more useful trick is to use leftover beef or lamb roast. (Author suggested beef roast, but I tried it with lamb and it was great). I think you could also use rare deli beef also, for a quick meal. And I'll make potatoes like this even if not making the rest of the dish. This is a popular dish reflecting the influence of the many cultures that colonized India.

    Recipe #477674

    3 Reviews |  By duonyte

    Posted in response to a request. From a Betty Crocker book. I have not tried this.

    Recipe #147791

    7 Reviews |  By duonyte

    From Bon Appetit 1995. My sister discovered this, and our entire family has loved it ever since. Try throwing in some crumbled bleu cheese or gorgonzola - tremendous!

    Recipe #266814

    3 Reviews |  By duonyte

    From the Daily Herald. Joe Yonan is a food writer whose recipes I really like. I have not made this one yet, but am willing to bet it is good. Yonan says the freezing creates a much more satisfying texture to the tofu, and it also absorbs more of the marinade. The baked tofu can be eaten right away with veggie sides, or it can be cooled and used in salads, stir-fries or other dishes. Freezing time for the tofu is not included in the prep time.

    Recipe #466417

    4 Reviews |  By duonyte

    This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen."

    Recipe #409263

    From chef Sarah Moulton. She has updated the classic jalapeno appetizer.

    Recipe #516685

    6 Reviews |  By duonyte

    I have a habit of jotting down promising recipes whenever I'm perusing magazines in a waiting room. This one is on an envelope postmarked 1996. The whole wheat flour and banana flavors in this yeast bread really complement one another. I like to make cheese sandwiches with this, or eat with butter and jam. Try french toast with it, too. It's much lower in fat than the typical quick bread banana bread. Prep time is approximate, depending on which alternative you choose.

    Recipe #135262

    2 Reviews |  By duonyte

    From Natural Health Magazine, Jan/Feb 2013. Mr Grumpy saw this while at the hospital and asked me to make it when he gets home. The chia seeds thicken up the milk without the use of flour.

    Recipe #497582

    This is a rich creamy ice cream, from the essetti.com website. Use very ripe bananas and only fresh lemon juice - not bottled. Preparation time is estimated, depends on your ice cream freezer.

    Recipe #131075

    5 Reviews |  By duonyte

    I believe I got this recipe from Southern Living - found it scribbled on a program from a conference I attended in Florida. I am not a huge fan of packaged cake mixes, but this is really a life saver when you need something fast and have bananas. I've brought it to a number of potluck, where it's been a real crowd-pleaser.

    Recipe #322015

    5 Reviews |  By duonyte

    This is made in a quick bread/cake cycle - it is not a yeast bread. I have not tried it, posted in response to a request.

    Recipe #157128

    3 Reviews |  By duonyte

    I was invited to a fondue party and wanted to bring something different. I had remembered seeing something about banana wontons, but did not remember the specifics, so I decided on something simple, as I knew the oil fondue pot would also be used for meat and veggies. I love how the banana becomes almost custardy in consistency. They were a hit with both the adults and the kids at the party, some of whom popped the fried wontons into the chocolate fondue pot. Yield depends on the exact size of your bananas, of course.

    Recipe #447174

    From "Feast" by Sarah Copeland, via Martha Stewart's Living. This made a very nice side dish with lunch today. I did find it a little salty, even using my own broth, so do be aware of that - I specified low-salt broth, although the recipe does not. You can use sorrel with the chard, also spinach and beet greens. The radishes and preserved lemon are unusual ingredients that add very nice notes to this risotto.

    Recipe #497849

    1 Reviews |  By duonyte

    Another great recipe by Stephanie O'Dea of the Year of Slow Cooking blog. I made some changes to the recipe based on my own experience and preferences. This is a delicious recipe with so many wonderful flavors. For a 4 quart slow cooker. I did not include the freezing time (my modification) in the preparation time.

    Recipe #486236

    1 Reviews |  By duonyte

    This bread is traditionally strewn over the table. From the Junior Worldmark Encyclopedia of Foods and Recipes of the World. Times and servings are estimated.

    Recipe #480044

    From Better Home and Gardens, Dec 2013. This sounds like my kind of recipe and I am looking forward to making it as soon as the weather cools down

    Recipe #518676

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