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    271 Recipes

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    1 Reviews |  By duonyte

    From about.com . These slightly sweet yeast rolls are blessed on Holy Saturday in the traditional zegen Easter basket and are served up on Easter morning.

    Recipe #479848

    1 Reviews |  By duonyte

    Courtesy of instructables.com, which has some great photos. This is a light and fluffy bread that is sold everywhere in Tashkent. The bread is traditionally baked in a tandyr oven, but we will make do with our ovens. The author states that is is addictively delicious with honey and butter (well, buttery lard is what he said, but I don't think so!)

    Recipe #479847

    2 Reviews |  By duonyte

    By FN chef Ellie Krieger published in the USA Weekend magazine. This recipe relies, pretty much, on pantry ingredients. If I did not have fresh ginger for the sauce, I would mix mayonnaise with Thai chili sauce or sriracha.

    Recipe #479278

    3 Reviews |  By duonyte

    Author Leah Eskin finds bean-based burger substitutes to be tired. While experimenting, she realized that the additions were really satisfactory in their own right, and, thus, came up with this recipe.

    Recipe #477985

    From Prevention Magazine. My rhubarb is just a few inches high, but this sounds like something I would enjoy with chicken or pork.

    Recipe #477838

    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

    This recipe was published in my local paper, and adapted from The "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein. The sherried cranberries are what make the recipe pop. Prep time does not include time to soak the cranberries.

    Recipe #477332

    3 Reviews |  By duonyte

    Traditionally this dry curry is made with chana dal, but author Ruta Kahate finds canned garbanzos/chickpeas to be a great alternative. I cook my garbanzos from dried to control salt. I found the 1 tsp salt to be a bit too much and the 1 tsp cayenne is very spicy, so if you are not sure about it, use less. From her book, "5 Spices, 50 Dishes".

    Recipe #477173

    This recipe comes from "The Best Bread Ever" by Charles Van Over, who thinks food processor doughs are the best doughs for bread. He gives credit for the starter to the Moulin de la Vierge Bakery in Paris and baker Basil Kamir. I've used orange juice in other natural starters, but not at the start of the recipe, as this one does.

    Recipe #474547

    This recipe is from"The Diabetes Weight Loss Cycle" by Antony Thompson. I have not tried it yet, but will as soon as peaches are in season - it sounds like it would make a wonderful breakfast! You need to use barley flakes, not plain barley, for this recipe, although I suspect rolled oats would also work.

    Recipe #474155

    2 Reviews |  By duonyte

    This is a classic Filipino dish that Cook's Illustrated researched and revised. Chicken thighs are braised in soy sauce, vinegar and coconut milk. I served with coconut rice and a salad. The pre-cooking of the thighs releases a lot of fat that is discarded.

    Recipe #474000

    From Prevention Magazine. I actually made just mashed potatoes, because I had no cauliflower at home but I am sure the combination is good. The mini sweet peppers are showing up in all the grocery stores I frequent and I have used them in many ways. This looks so pretty on the plate!

    Recipe #473968

    2 Reviews |  By duonyte

    This is from justmixrecipes.com, in response to a request. This quantity is enough for 3 salads.

    Recipe #473564

    1 Reviews |  By duonyte

    "Krupnik z Hrybami i Miasam" - from the Grealitvanian (Belarusian) cookbook, published by the American-Belarusian Women's Society. Belarusian cuisine has much in common with that of other countries in the region. This hearty soup is sure to please. I've expanded a bit on the instructions, based on my experience with these ingredients.

    Recipe #473082

    2 Reviews |  By duonyte

    This recipe is from Kathleen Cannata Hanna's cookbook, "The Good-to-Go Cookbook: Take-Along Food, Quick Suppers, and Satisfying Snacks for On-the-Go Families". The author's goal is to help parents walk the very fine line of nutritiom, economy and readily available ingredients when trying to feed the family. This recipe, published in the Chicago Tribune, is her family's favorite and is very flexible: you can wrap it in foil and put it in the oven, you can cook it on the stove, bring it camping, cook it on the grill, make it in the microwave.

    Recipe #472880

    2 Reviews |  By duonyte

    From RecipeWiki. This recipe is also categorized as Romanian. Servings are estimated. I have not made this yet, and imagine I might add a bay leaf and some pepper. The original source said to use "some" of the cooking liquid, so that part is a bit unclear, sorry.

    Recipe #472651

    1 Reviews |  By duonyte

    From the vmacedonia.com website. This soup contains a lot of great flavors. I have guessed the number of servings.

    Recipe #472484

    2 Reviews |  By duonyte

    A version of this soup is probably made in many areas with a strong agricultural heritage. My own mother made something very similar, but with "leistinukai" (like spaetzle) instead of pasta. This is a simple but comforting soup. From the wonderful Pille and her blog, nami-nami.

    Recipe #472483

    From the Fleischmann Yeast people. I have not made this yet, but it sounds like an absolutely wonderful special breakfast treat. I am sure the recipe can be halved without a problem. Prep time does not include rising time.

    Recipe #471893

    1 Reviews |  By duonyte

    The original recipe was from cooks.com. Posted in response to a request in the forums. I rewrote the recipe to clarify the instructions. I would omit the salt as the soup and hominy should provide enough.

    Recipe #471054

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