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    57 Recipes

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    We are first year canners and this was definitely our favorite recipe. We just peeled the grapefruit and put it all through a food mill, but juice the grapefruit however you see fit. Watch for the seeds! It was easy and it felt really safe for us to try. The original recipe called for commercial grapefruit juice (what a travesty) and red food coloring (ick, we liked the pale pink color).

    Recipe #389251

    A very easy way to make a tofu custard without the fuss of making soy milk. I start with commercial, unsweetened soy milk. We have successfully substituted eggbeaters for part of the eggs. Typically, we use a teaspoon of powdered dashi instead of the salt.

    Recipe #387698

    We enjoy pureed cauliflower but have had difficulty getting the consistency right. Steaming and boiling the cauliflower causes it to pick up too much moisture and the result is a really horrid soupy mess. We solved the problem by roasting the cauliflower with some garlic instead of using a water based method. The texture is close to mashed potatoes, but much healthier. I've indicated that this will serve 4, but to be honest, when I do this, I double the recipe. We use a lot of garlic, but we love it roasted. If you don't like garlic, don't use as much!

    Recipe #333333

    My son and I were experimenting with using whole grains and we came up with this recipe. We found that the cooking heat is a bit lower than normal pancakes would require and that they need to be carefully watched and turned. If you want to add fruit, sprinkle them into the batter after you put the batter on the griddle. We like bananas, blueberries, raspberries, strawberries or mandarin orange segments.

    Recipe #329038

    Umami. Known as the fifth basic taste, some people liken it to the difference between the flavor of an almost ripe tomato and a perfectly ripe tomato. Also found in sea salt, cured meats, cheese and mushrooms, it imparts a savory heartiness that deepens flavor. This is a mixture of several different known umami ingredients. I've toyed with a recipe that was posted as "umami salt" by the breakaway cook, changing some of the ingredients and adjusting the method. Use in soups, salad dressing, sprinkled into casseroles, or wherever you want a richer flavor. A little goes a long way, so start with a small amount and increase to the level that suits you.

    Recipe #309160

    This is more a technique than a recipe, but it's special in our household because my 10 yo son can do this with minimal help. I have no idea why it's called a medieval chicken, but I originally got the recipe from a colleague. We have never used a cut-up, boneless, skinless or unprepared whole chicken, so I don't know how one would adjust the recipe to work with those cuts. You can substitute smaller roasters or cornish game hens, but adjust the cooking time accordingly. To learn to spatchcock the bird, ask the butcher to do this or check on the internet for a video.

    Recipe #307075

    This is a simplified version of amanatto. While it is a simple process, it is time consuming because of the sorting phase. This recipe is a result of some trial and error work with a recipe found at the anime blog and some crystallized ginger recipes that I had at hand. The result should be a soft candied bean with a light sugar coating. Hard beans, lumpy sugar coating, broken beans are all signs of rough handling. I've learned that crunchy beans are a sign of poor quality ingredients. The key to this process is gentle handling at every point. Preparation time does not include the time required for soaking or sorting the beans, which is significant.

    Recipe #305674

    I've been carrying this recipe around for so long that I have no idea where I found it. Note: Matcha is specially processed powdered green tea. You cannot substitute regular green tea that has been ground or crushed.

    Recipe #277010

    I'm posting this recipe because my FIL's second wife has had great success with it. Whether it's the placebo effect or whether it actually works, it has brought this dear woman, a former operating room nurse, some relief and she doesn't doubt its efficacy. Her comment to me was really interesting; she said that she didn't realize how much it was helping her until she wasn't able to have her drunken raisins during a vacation. By the end of three days without the raisins, her knees, which had been doing well, were swollen and very painful. Your mileage may vary. Researching the origins of the recipe, it was apparently first described by Paul Harvey in the 1990s. As with any home remedy, consult your doctor and use common sense when using this. Preparation time does not include the time that it takes for the gin to evaporate.

    Recipe #236772

    My kids like this because the cabbage is cooked well in this recipe and doesn't have that raw feel to it. I use package coleslaw in this as it means I can get dinner on the table quickly when I need to. I've tried other recipes, but the batter seems really bland to me. This version uses dashi, sake and soy sauce, which makes it seem more home-flavored to me. Add in whatever other protein sources along with or in lieu of the ham...I've seen shrimp, tuna, imitation crab and crab used with great success. Just make sure that there's enough batter to hold everything together.

    Recipe #227518

    I have a love-hate relationship with this recipe, but I don't want to lose the recipe, so I'm posting it here. I love the flavors, but I hate adulterating my favorite fish by marinating, rubbing, and saucing it. It seems like it's a fiddly recipe, but I can actually go to the fish store bring home the salmon and have it on the table in 45 minutes. Okay, to be totally honest, I could eat this fish every night, were it not for the pangs of guilt. Don't overcook this! We serve this with recipe #214484 and sauteed spinach.

    Recipe #221204

    This is a sauce that my friend Karen taught me how to cook. It's lovely with shrimp, chicken, or scallops, but it's critical to cook the meat separately from the sauce and them combine it at the last moment. My family will turn themselves inside out to help peel shrimp if I even mention this dish, so I'm always willing to make it. The tomatoes are important in this dish and I would never substitute canned. I don't make this if the tomatoes aren't great. If you choose not to use the Tuaca (or apple brandy), substitute with apple juice concentrate. Serve it over rice for a perfect meal.

    Recipe #220189

    This is also referred to as ricotta and spinach gnocchi or ravioli gnudi. I find this recipe to be a little bit time consuming, but well worth the trouble. This is a pasta dish without the pasta and very low in carbs. Without the added breadcrumbs, these little dumplings are tender and light. Note that the instructions will belabor the issue of draining and squeezing out the spinach until dry. It's important!

    Recipe #217416

    This is the way that we make chicken strips because my kids love the really clean flavor of the chicken made this way. Initially the chicken is cleaned in lemon juice and marinated in a lemon-yogurt mix, so it's very moist. It's a bit more work than what you'd normally encounter with chicken strips, but it's well worth the effort for us. Preparation time does not include time to marinate.

    Recipe #215464

    I don't really know why my friend calls this "fat" rice, except that it always starts with a little bit of fat. She has always done this on the stove, but I like the oven method because I can ignore the rice completely as it cooks. We are always sharing our endless variations and ideas back and forth. I'm posting the most basic of recipes with a few variations below. Two variations are based on Mama's Kitchen's recipe #143499 and a recipe that echo echo adopted recipe #8081. The base rice recipe is adapted from Mean Chef's recipe #53520. The possibilities are endless, but this is the base recipe I use and I adjust seasonings and additions as desired. Please, if you try this and discover a new variation, post it for me to try! This yields a huge amount of rice, because we like to have leftovers. I don't even know about freezing this because it never makes it to the freezer! NOTE: This does not work with short grain, medium grain, or whole grain rice.

    Recipe #214484

    This is the recipe we use at our house to make panang curry. It's very basic without frills or many extras and generally uses what we always have in the pantry, including canned curry paste. Adjust the heat by adjusting the amount of curry paste that you add. I make large batches of this of 10 to 12 servings, so that we have plenty of leftovers. My kids love this dish as written, which is very spicy! But if you are not a spice lover, start with 2 Tablespoons or less of the curry paste for 3 pounds of ground turkey. You can also substitute other protein sources, including tofu, beef, shrimp, and chicken.

    Recipe #206345

    This was the recipe my sister used when she came to our house for the holidays. My kids devoured this, but have recently discovered a taste sensation when they coupled this with raw spinach leaves. They just take a stack of spinach leaves, spread a bit of pesto on it, roll it up and much away. Healthy, flavorful, and easy! Note that the recipe provides for a way to use NO pine nuts and substitute butter instead. I thought that to be interesting, but not necessarily something I'd try myself...I'm leaving it in here in case someone's looking for a "different" pesto recipe.

    Recipe #203641

    These eggs are really different from your standard hard boiled eggs and my kids love to have the in their bentos. The trick is to only medium boil the eggs initially and then crack or peel them and finish them off in the soy sauce broth. I use the smallest eggs I can find to do these, so that my kids can have two eggs and I don't have to feel guilty. The eggs aren't supposed to be overwhelmingly seasoned, but if that's what you're looking for, leave them in the broth for a longer period after boiling. I routinely double the recipe by increasing the number of eggs, but leave the amount of the broth ingredients the same.

    Recipe #188795

    This is a really bland, simple meal that you can eat when you've just overindulged in heavy rich foods. Quick to make!

    Recipe #186955

    We use these a lot on nights that I just don't feel like cooking much. Added to a stir fry with a bit of hot rice, it's a perfect lighter meal. I suppose you could adjust the recipe to give the tofu a different flavor, just change the mix of liquids and flavorings, but prepare and bake as directed. Read the note! You don't want to end up with a sloppy mess.

    Recipe #185774

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