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

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    7 Reviews |  By duonyte

    "Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might think is needed - the slower rise helps develop the taste of the bread. Beard describes this as a quite light bread, rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. Also popular for sandwiches and toast. Please note the amount of salt - Beard tended to salt a bit heavily, but I am posting as he wrote it. Posting this in response to a request.

    Recipe #360262

    4 Reviews |  By duonyte

    I found this recipe in the Chicago Tribune. It's based on a recipe from "Mushroom", by Alastair Hendy. Bravo, Alastair! I've made two servings at once, but I think anything more than that should be made in batches. I subbed half-and-half for the whipping cream, for a slight calorie saving. Use whatever mushrooms you like - I used oyster, shiitake and button. Use fresh herbs in this dish, because of the short cooking time. Even parsley would be preferred to dry herbs.

    Recipe #358240

    Herring is a staple of the Lithuanian cold table. I first tasted this at a holiday party. The hostess rattled off the ingredients and I have been trying to recreate it. The contrast between the sweet-tart apple and the salty fish is quite nice. I like a bit more herring, but this is a nice way to introduce people to an underappreciated fish. I am estimating the servings and time to prepare, and have not included the 24 hour soaking period or chilling time.

    Recipe #352242

    I remember Mother sitting around the kitchen table with her friends, skinning and gutting herring, to make this appetizer salad for New Years and other big community events. I am now able to buy herring fillets, which simplifies the prep quite a bit. Servings is a wild guess - I eat this with abandon, so be advised. Prep time does not include soaking or refrigeration.

    Recipe #349777

    7 Reviews |  By duonyte

    I needed bread and did not have anything in mind, so I played around and came up with this bread, which turned out really well. This is a light wheat loaf with the tasty accent of pumpkin seeds.

    Recipe #343217

    8 Reviews |  By duonyte

    I think I saw this in Cooking Light - the library's copier was broken, so I scribbled down the ingredients and directions on a slip of paper. I don't usually have celery, so used green beans and added a teaspoonful or so of dry celery leaves for flavor. I've also made it with leftover chicken, added mushrooms, used fresh herbs or different herbs, and made other changes on the fly. I love that it makes a small quantity for those of us with small households. Update: I recently served this over hot cooked noodles, and that was another nice way to have this dish.

    Recipe #334824

    3 Reviews |  By duonyte

    This recipe is from Sunset Magazine's Food Processor Cook Book, now out of print. These days I generally reduce the salt and the soy sauce a bit, but have included amounts as per the original recipe. What I like in particular about this recipe is that, except for the fresh chicken, I generally have all of these ingredients in the pantry. I serve this over rice or rice noodles.

    Recipe #326086

    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

    Also called "šaltiena", but košeliena is what I grew up calling it. I love it as a light meal on a hot day. Traditionally served as part of a cold table. Sliced thin, it makes a tasty sandwich on rye bread. Traditional accompaniments are horseradish, a splash of vinegar or a lemon wedge. This is an updated version that includes chicken and utilizes the crockpot. The gentle cooking of the crockpot keeps the broth quite clear. Prep time does not include chilling.

    Recipe #289848

    6 Reviews |  By duonyte

    This recipe is based on one from Cooking Light. The original recipe is a sourdough Mennonite recipe, apparently from the Volga German community. Cooking Light simplified it by using yogurt instead of sourdough starter. I've reworked it for the bread machine. It made a big, beautiful and fragrant loaf.

    Recipe #281784

    1 Reviews |  By duonyte

    Posted in response to request in forum. This is from Cuisinart and designed for a gluten-free cycle, which is 2 hrs 39 minutes long in this machine.

    Recipe #277392

    Posted in response to request in forum. This recipe is from Cuisinart and is designed for a gluten-free cycle in this machine. The cycle is 2 hrs. 39 minutes long.

    Recipe #277244

    Posted in response to a request in the forums. This is from Cuisinart and is designed for a gluten-free cycle, which is 2 hrs 39 minutes long in this machine.

    Recipe #276900

    I found this cutting from the Chicago Tribune lying around and decided to try it. The rub adds a pleasant but not overwhelming heat to the pork, and an added plus is that it's really fast to make on those busy nights we all seem to have. The rub makes enough for two tenderloins, but also try mixing some of it with mayonnaise for a delicious spread on your sandwiches, in chicken salad and the like.

    Recipe #274990

    5 Reviews |  By duonyte

    20 years ago I took Chinese cooking classes, and our teacher recommended Chinese Cooking for Beginners by Huang Su-Huei. This recipe is from that book, slightly modified. It's a nice basic roasted pork, very easy to make. I use it for fried rice, ramen soup and in steamed Chinese buns. Prep time does not include marinating time. Update: Since posting the recipe, I am cooking low-sodium and no longer add the salt to the recipe as the soy sauce is salty enough, as is low-sodium soy sauce.

    Recipe #269360

    3 Reviews |  By duonyte

    Courtesy of the folks at Butterball. This was very tasty as a melt, but the filling would also be good as a turkey salad sandwich.

    Recipe #268133

    4 Reviews |  By duonyte

    From the Chicago Tribune. I made turkey croquettes for dinner, but had no gravy and no pan drippings. This recipe was in the Sunday paper. It takes longer than other recipes, but the flavor is worth it. The author described how her brother created this recipe to help her feel more included at Thanksgiving dinner.

    Recipe #267825

    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

    6 Reviews |  By duonyte

    This is from the Gold Medal company. It's a convenience for those who need a steady supply of white bread. Yield is six 1 1/2 lb. loaves or 4 2 lb. loaves.

    Recipe #264998

    4 Reviews |  By duonyte

    I recently made a duck recipe with a divine glaze, and was inspired to create this recipe. Beets are an under-appreciated vegetable. Roasting enhances their natural sweetness. This would be a nice accompaniment to roast chicken or pork.

    Recipe #259786

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