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    746 Recipes

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    From The Telegraph - Monday 02 December 2013 Plan to make this soon as I just finished packaging 1/2 a lovely young buck generously shared with us. I may bulk up the filling with additional dried cepes, morels and black trumpets I have on hand. The presentation with the perpendicular skewers coming out at the top warrants a special dish and the skewers with brass critter handles! Marinate for a day so start ahead of time.

    Recipe #510249

    Not too sweet & smooth as silk. Easy peasy to put together. Not just for fall and winter holidays at home. Great for week night dessert (cooks while you have supper) or to bring to holiday gathering (travels well). Do not waste your money on canned sweet potatoes - roast your own while something else cooks in the oven. Scrub them off and put on foil and roast at 350 to 425 until the innards collapse from the skin. I roast lots after going gleaning and freeze in quart sized freezer bags.

    Recipe #510241

    The Washington Post, May 1, 2009 Adapted by Cynthia Brown, assistant director of Green Spring Gardens in Alexandria, from a recipe in "The Victory Garden Cookbook," by Marian Morash (Knopf, 1982).

    Recipe #509637

    The Washington Post, Nov18, 2009 "MAKE AHEAD: The stuffing and rich turkey stock can (and should) be made up to 2 days in advance; let cool, then cover and refrigerate. If the giblets or gizzard have been roasted as part of the stockmaking process, refrigerate them to use for the last steps of making the gravy. The turkey can be cut into the necessary pieces and deboned a day in advance. Wrap well and refrigerate until ready to use. " Adapted from "Julia and Jacques Cooking at Home" (Knopf, 1997). Tested by Bonnie S. Benwick for The Washington Post.

    Recipe #509635

    The Washington Post, November 18, 2007 From executive chef Ethan McKee of Rock Creek at Mazza. "MAKE AHEAD: Prepare and refrigerate the brine up to 2 days before you plan to brine the turkey. Debone the turkey breast, reserving the turkey tenderloins and any extra meat for another use, 1 day in advance. Prepare the brine and brine the turkey, allowing 1 hour per pound. (When we deboned a 7-pound turkey breast and trimmed excess meat, the remaining breast and skin weighed a little more than 3 1/2 pounds; we brined it for 3 1/2 hours). The rinsed turkey breast can be stuffed, rolled and roasted, then cooled, covered and refrigerated. The White Wine Pan Sauce (without the pan juices) can be prepared 3 days in advance, covered and refrigerated; just before the turkey breast has finished roasting, reheat the sauce base over medium heat so that it is just below boiling and add the defatted pan juices, stirring to combine." The sodium is wrong - it accounts for all the salt as if eaten.

    Recipe #509633

    The Washington Post, November 16, 2011 "Rubbing the outside of the turkey with a mixture of garlic, oil and ground sumac gives this grilled bird the Mediterranean flavor that California cooking instructor Linda Capeloto Sendowski loves so much. She makes this recipe year-round. You won't miss cooking with salt or pepper here. " I plan to part out some after Thanksgiving sale turkeys, rub them with this and vacuum seal and freeze them for quick roasting in the winter.

    Recipe #509625

    The Washington Post, November 14, 2012 Adapted from White House executive chef Cristeta Comerford. Tested by Jane Touzalin for The Washington Post. "White House executive chef Cristeta Comerford puts the thyme in the brine rather than on the bird because, she says, the leaves would burn in the oven during roasting." FTR - I never have had herbs burn but I rub them under the skin... just saying. Also do NOT do this recipe with a bird injected with "flavor enhancing" "broth" - it will be rubbery and way over salted.

    Recipe #509624

    The Washington Post, March 14, 2012 From Washington food writer Emily Horton.

    Recipe #509623

    The Washington Post, October 25, 2012 Adapted from Elaine Gordon, creator of the healthful-eating site

    Recipe #509620

    The original recipe called for calabaza pumpkin, whose flesh cooks to a golden-yellow color, to be cooked to tenderness in large pieces with the peel left on. For this version, the squash is peeled, cubed and sauteed with a little olive oil. Acorn squash may be substituted. The Washington Post, October 29, 2008 Adapted from a Yucatan recipe in Diana Kennedy's "The Essential Cuisines of Mexico (Clarkson Potter, 2000) Tested by Bonnie S. Benwick for The Washington Post. "MAKE AHEAD: The cooked vegetable mixture can be frozen (without the cheese) for 1 month. Serve spoonfuls of the vegetarian mixture on small, crisp tostadas with a sprinkling of cheese."

    Recipe #509619

    From The Washington Post, January 28, 2009 From Stephanie Witt Sedgwick. First off I'll try to make the dried cranberries but anticipate I'll be making it with dates instead. A bit of cinnamon and Calvados will go into the mix as well.I plan to serve warm with big dollops of whipped cream and creme fraiche beaten stiff with Calvados.

    Recipe #509618

    The Washington Post, March 16, 2011 From "Slow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes." (America's Test Kitchen, 2011).Tested by Bonnie S. Benwick for The Washington Post. "This cooking technique may put turkey breast into your weekly cooking rotation. There's no crisp browned skin, but you will have a lump-free gravy after the slow cooker braising liquid is skimmed, strained and thickened on the stovetop. You'll need a 6-quart slow cooker for this recipe. MAKE AHEAD: This recipe makes about 4 cups of gravy, so you'll probably have some left over."

    Recipe #509614

    The Washington Post, March 28, 2013 Adapted from "San Francisco Flavors: Favorite Recipes From the Junior League of San Francisco" (Chronicle, 1999). Dip meat into beaten egg white & then roll in crust mix. Sprinkle on vegies,soups, salads. Freezes well.

    Recipe #509611

    The Washington Post, June 2, 2010 Adapted from "Edible: A Celebration of Local Foods," by Tracey Rider and Carole Topalian (Wiley, 2010). Tested by Bonnie S. Benwick for The Washington Post.

    Recipe #509607

    The Washington Post, October 26, 2011 The soup recipe is from Smoke Signals columnist Jim Shahin; the rum cream recipe is adapted from "The Inn at Little Washington: A Consuming Passion," by Patrick O'Connell and Tim Turner (Random House, 1996). MAKE AHEAD: The pumpkin can be smoked up to 2 days in advance. Scoop out the pulp, put into a sealed container and refrigerate.

    Recipe #509600

    The Washington Post, February 9, 2011 Adapted from Silvana Nardone's "Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals" (Sprig, 2010). Tested by Bonnie S. Benwick for The Washington Post.

    Recipe #509598

    The Washington Post, November 16, 2005 "These are worth 20 minutes of peeling time. The end result is piquant with a bit of heat, and therefore a nice counterpoint to the holiday's turkey and mashed potatoes. Serve just a few on each plate.MAKE AHEAD: This dish can be made up to 2 days in advance; recombine the onions with the balsamic reduction and reheat in a saucepan, just until they are warmed through." I suspect this will male far more than eight servings and will likely start with 2/3 the recipe first off.

    Recipe #509597

    The Washington Post, November 19, 2008 From Gastronomer columnist Andreas Viestad.

    Recipe #509596

    The Washington Post, November 14, 2007 From food writer Tony Rosenfeld. Tested by Bonnie S. Benwick for The Washington Post. MAKE AHEAD: Spatchcock the bird and season it 1 or 2 days in advance; cover and refrigerate.

    Recipe #509592

    Bundt cakes are the best! I adapted this one from an Epicurious recipe - turned out too well to lose. Light and oh so coconutty! Bakery or dessert shop quality. Use fresh coconut milk in cartons from Trade Joes, frozen grated coconut and toast the sweetened coconut shreds beforehand. Serve with fresh homemade banana ice cream with a drizzle of dark fudge sauce or fresh fruit ice cream like peach or strawberry with mango drizzle. Original recipe has a coconut milk/powdered sugar glaze - too sweet for me.

    Recipe #504442

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