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    78 Recipes

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    Sea Cucumbers ("beche de mer" in French) with its gelatinous texture is a delicacy in Chinese cuisines. The Sea Cucumber is flavorless, however it has the ability to soak up the flavors of foods and seasonings it is cooked in. What… do you expect me to try this dish, Sea Cucumbers… which would be the reaction from many people (other than Asians) when seeing this sea creature. However, if you have an open mind in trying different foods, then give this recipe a go.

    Recipe #449111

    Italian Linguine & Pesto Sauce with Fruit of the Sea… need I say more! The al dente Linguine is tossed with a nice green pesto sauce, chopped olives & pimento… then “topped off” with a medley of seafood in a garlic butter sauce. It is also created to be given as a “Food Gift” for wonderful friends, relatives, a “home bound” older person, a family in need during the winter holiday season. That is, thankful for food on their table starting on Thanksgiving Day and throughout the holiday season. Also, you are the “Chef of the Day” for this extra special “Food Gift.”

    Recipe #443140

    Created for the “Dining on A Dollar” contest. This dish is very easy to make and for the most part using ingredients that can often be found in your cupboard. Or if need be spending a few dollars to purchase ingredients at your local supermarket. Chickpeas is one of the required ingredients to use and combined with cans of Tuna fish makes this sandwich a tasty one for lunch.

    Recipe #440731

    This recipe was created for the “Dining on A Dollar” contest. This dish is very easy to make and using ingredients that can often be found in your kitchen. Chickpeas (also know as garbanzo bean, Indian pea, ceci bean, Bengal gram) is one of the required ingredients to use and combined with mushrooms, cheese and a touch of tomato sauce makes this egg omelet a tasty one for breakfast or brunch to try.

    Recipe #440720

    This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to "set" on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to "Set" properly by using heated sesame oil. That is, getting the eggs to "set" by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce.

    Recipe #422677

    The Japanese name for Bean Curd is Tofu (Chinese name is Dou Fo), it is high in protein, inexpensive and blends very well with many different types of foods. For this recipe I have used fresh small sized shrimp and then placed on a bed of yellow rice.

    Recipe #416733

    One of my mother's favorite dishes was chopped string beans and hard boiled eggs with a little mayonnaise However, I have enhanced this RSC #15 recipe by adding some caramelized onions and roasted garlic. For a nice visual presentation, I have also added on top of this dish a funny-faced hard boiled egg named "Eggie" which always "Cracks Me Up!"

    Recipe #413699

    This is a Country Style Pork Spareribs recipe and with a Mustard-Honey-Mayonnaise Topping… and specifically created for the RSC #15 cooking contest. Even though you can make this dish by frying the spareribs in a pan, broiling, grilling, baking or steaming... I have found that using a Crock Pot works extremely will. That is, the meat will be soft and almost fall off the bone… Add a M-H-M topping and then plated with some nice Roasted Garlic Green String Beans. Finally, if you like plenty of garlic then here you go, this recipe is the one to try and enjoy.

    Recipe #413689

    This recipe uses fresh white button mushrooms, has a touch of Italian flavors and topped with Mozzarella cheese. If you are looking for a fast, easy and tasty side dish to make, then this is the one to try and enjoy.

    Recipe #413630

    In New York City’s Chinatown restaurants, you can order dishes of fish, meat or other foods on/over white rice and a meal for one person. However, this recipe will serve two or more… This sliced beef with black beans, Chinese broccoli and with white rice is “My take” on this easy-to-make and tasty beef dish.

    Recipe #409624

    Tofu (Japanese name for Bean Curd (Chinese name Dou Fo) is high in protein, inexpensive and blends very well with many foods. There are different variations of tofu from the cuisines of Korea, Japan and China. Plus each country has variations such as silken (very soft), soft, medium or firm tofu. I recommend using a medium or firm tofu and a Sichuan Spicy Noodle Sauce for this tasty dish. This dish can be very spicy or mild according to your personal taste� see notes below.

    Recipe #409573

    One of my favorite Chinese dishes at a restaurant in New York City’s Chinatown, is their Sliced Fish and Chinese Broccoli over rice. You can also order this dish with American broccoli, tofu or string beans. It is not a very expensive fish dish and has tasty soy sauce flavor…and just right for one person. In this simple-to-make recipe I have added some ginger and serving for two people. Here is “my take” on this wholesome fish dish.

    Recipe #409364

    This is a variation of my original recipe Recipe #404563 . However, in this recipe the chicken livers are coated which make it slightly crispy and with a nice Cantonese flavor for your tasting pleasure.

    Recipe #408103

    La Caridad 78 Restaurant on the upper west side of Manhattan serves Comidas China y Criolla cuisine (The meal of Chinese and Spanish-speaking Caribbean & Latin America Cuisines). I have often had this dish for lunch along with Spanish yellow rice and Cuban black beans. This is my version of this tasty dish and it is easy to make.

    Recipe #404563

    If you enjoy Asian flavors, then this fast and easy dish is the one to try. Fresh salmon fillets are placed on a bed of Chinese/Napa Cabbage. Then “Topped Off” with green onions, ginger, soy sauce and hot sesame oil. Served this lunch dish warm or at room temperature, it is “Simply Delicious.”

    Recipe #384224

    Lamb chops pan fried or on a grill is one of my favorites. However, so is serving boneless lamb chops with herbs, a creamy rosemary sauce, topped with pimento peppers and then surrounded with dilled waxed beans. If you like lamb and want to try something uniquely different, then this dish you might want to consider trying. In fact “Go For It,” you will enjoy this delicious dish!

    Recipe #384223

    This mouth watering cream of spinach and artichoke soup is a “soup lovers” delight… and an easy recipe to make because it was created and made “My Way.” This soup contains spinach, creamy Laughing Cow Cheese LOL, potatoes… and a nice medley of spices and herbs. Enjoy!

    Recipe #354079

    Kentucky Fried Chicken “original” is one of my favorites, however, this recipe is just as good because it is made “My Way.” That is, using many different spices and instant potato flakes to give it a tasty, spicy & crispy crunch (and without chicken skins). Once the ingredients are prepared, this recipe is a quick and easy one to make and enjoy.

    Recipe #354052

    This Middle Eastern Fattoush-Lebanese Bread Salad is a very nice change from a basic salad... and this recipe is extra special because it is made “My Way.” I have added black & green pit less olives, grape tomatoes, chickpeas and creamy cheese pieces coated with a nice blend of herbs… and with a little tahini sauce around the side of the dish.. Enjoy!

    Recipe #354046

    I am posting this recipe to honor Judy- Jude and also for the "Cookathon" in memory of her (Jan. 09). One of her favorite chicken recipes was "George's Oven-Fried Chicken" and this is the other one. It was created by her father and I often call it KFC Judy D's Father's Recipe(s). Instant Potato Flakes are used and it has a nice taste.

    Recipe #349037

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