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    517 Recipes

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    A wonderful and easy recipe based on one from the February/March 2007 issue of Cook's Country magazine. The contributor, Jeremy Sauer, says in its intro, "While other regions of the country rely on a thick buttermilk batter and a deep-fat fryer to deliver a crusty crunch, in Maryland the chicken parts are simply seasoned, floured, and shallow-fried. This old-fashioned cooking method results in crisp, mahogany chicken that, with a gentle tug, sheets off the bone with its deliciously brittle skin still intact. But what really sets Maryland fried chicken apart is the creamy, black pepper-spiked pan gravy that's equally fit for drumstick dunking or mopping up with a biscuit." Cook time doesn't include the 30 minutes (up to 2 hours) refrigerator time. NOTE: To ensure even-cooking, breasts should be halved crosswise and leg quarters separated into thighs and drumsticks.

    Recipe #355784

    One of my favorite recipes from the Australian grocery cookbook-magazine, Hot & Spicy Cooking. Delicious! I serve this over hot cooked basmati or jasmine rice.

    Recipe #355525

    I positively love this recipe! This is for when you really need a yummy and impressive appetizer! Based on a recipe from Michele Anna Jordan's book, Polenta. She says, "Of all the various toppings we tried with this crust, this was by far everyone's favorite. There is a tradition of sweet focaccia, an Italian flat bread not exactly the same, yet not entirely unlike pizza, and one version calls for grapes. Here, in this polenta version, mild and creamy Brie complements the sweet grapes, and toasted walnuts provide additional flavor and texture." This recipe calls for a baking stone; mine goes into a cold oven and gets preheated with the oven. Preparation time includes 2 1/2 hours rising time.

    Recipe #355293

    Based on a recipe from Pam Spaude & Jan Owan-McMenamin, R.D.'s cookbook, One Year of Healthy, Hearty & Simple One-Dish Meals. They say to serve with "a vegetable of your choice and top off with fresh honeydew melon slices for dessert." I serve in a low-carb tortilla wrap for a nice light lunch!

    Recipe #355123

    Based on a recipe from Williams-Sonoma Kitchen Library Pizza cookbook. I think this pizza is awesome! For the herb pizza dough, I use recipe #287879, #287879. The intro says, "Cooking thin zucchini slices first in olive oil and then in vinegar creates the delicious illusion that they have marinated in those ingredients. The "marinating" technique also works well with eggplants (aubergines). Covering the pizza with half green zucchini and half yello zucchini, alternating the slices, makes a tantalizing presentation." Prep time doesn't include the time it takes to make the herbed pizza dough.

    Recipe #355069

    A fabulous recipe from Australia's Hot & Spicy Cooking book. My ex-husband and I fought over who'd get this grocery store purchased magazine-book! I haven't found a dud in this book yet! :)

    Recipe #354632

    A great recipe based on one from The Pizza & Pasta Cookbook. For the Bechamel sauce I use recipe #334376, and for the tomato sauce I use recipe #335847.

    Recipe #354481

    This is a great recipe based on one from Linda Fraser's cookbook, The Book of Curries & Indian Foods. Cook time doesn't include the 4 to 6 hours refrigeration time.

    Recipe #354458

    Based on a delightful recipe from JoAnna M. Lund's cookbook, Cooking Healthy with Splenda. She says, "I just love handy, healthy convenience foods like these blissful buttermilk biscuits! When topped with a fantastic fruity topping, they make every day feel like a holiday." NOTE: this recipe requires butter-flavored cooking spray.

    Recipe #354452

    My DH grew up on this cake! Of course, his mom had a recipe from a hotel in New York that presumably someone paid $1k for back in the fifties! Now, I believe that's an urban legend, much like the similar urban legend surrounding the famous super model's cookies of the 80's -- and I can't even remember her name! Yet her cookies were sold in airports and in cookie boutiques across the nation for years (they may still be out there!). The urban legend is all about someone paying an exorbitant price for a recipe so the disgruntled payer shares the recipe with the world at large so that it eats into so-and-so's profits (i.e., by folks making the special recipe themselves and not buying it). I'm not buying the urban legend! So there! This recipe is not about cookies; it's about classic red velvet cake. This recipe is based on the one from the magazine Cook's Country, December/January 2007. I hope you enjoy this! BTW, my DH would really love a copy of the one his mother made -- please let me know if you've posted it or have it! :) NOTE: This recipe must be prepared with natural cocoa powder. Dutch-processed cocoa will not yield the proper color or rise.Once this cake is made, you may cover and refrigerate it until ready to serve, up to 3 days.

    Recipe #354450

    This is a fabulous recipe that I found in a free booklet titled "The Weekend Chef" that I've been making forever! It has a great presentation. It requires a springform pan, 8 x 2 1/2".

    Recipe #354443

    Based on a recipe from Lora Brody's cookbook, Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine -- Perfect EveryTime. In her introduction she says, "Did you see the movie? If not, rent it to eat with this version of the pizza it inspired. There's nothing like sharing a great pizza meal with Julia Roberts."!

    Recipe #353129

    Based on a recipe from Grandma's Italian Kitchen cookbook. If you love pesto, you'll like this soup!

    Recipe #353117

    Based on a recipe from Linda Fraser's book, The Book of Curries and Indian Foods. This is great served in pitas (I use recipe #187699) with shredded or torn lettuce and chopped tomato. Cook time doesn't include the 2 hours required to soak the lentils after picking through them.

    Recipe #353108

    This is a good recipe for a one-dish supper after work or when you're pressed for time. This is adapted from a BH&G recipe booklet that came with my West Bend electric wok. "Rosamarina" is also known as orzo. If Rosamarina (orzo) or ditalini are unavailable, you may substitute another very small pasta.

    Recipe #351878

    This is adapted from a recipe on Frank's RedHot website. These are spicy hot! I recommend recipe #344853 as a condiment!

    Recipe #351013

    This is adapted from a recipe that came with my Schlemmertopf clay pot.

    Recipe #350548

    This is a wonderful recipe from my Magic Bullet's recipe booklet. It suggests leaving the tops on the strawberries for added nutrients.

    Recipe #350534

    Based on a wonderful recipe from McCall's Cooking School, Meat #22. The intro says, "Lamb and beans the French way. To most Americans, accustomed to pork with their beans, lamb with white beans is an unusual combination. But it's an everyday meal to the French, particularly those from Brittany. The beans are cooked until tender, combined with garlic, onion, herbs and plum tomatoes, then cooked again for several hours with the lamb. We like our roast lamb fairly well done, while the French prefer it pink. A meat thermometer is a great help in roasting it to just the right degree."

    Recipe #349558

    This is a delicious and healthy bread based on a recipe that came in the Recipe Booklet accompanying my Christmas present: the Cuisinart Convection Bread Maker! I cannot guarantee that this will work in a non-convection bread machine. This is for the large 2 pounder; the medium 1.5 pounder ingredients are in parens. Make sure that all ingredients are at room temperature, unless noted otherwise.

    Recipe #349123

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