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    746 Recipes

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    This recipe was submitted by Jessie Grearson, of Falmouth, Maine, in the first-ever National Festival of Breads bread-baking competition, sponsored by King Arthur Flour and Kansas Wheat. She was a finalist in the Time-Saving & Easy Breads category. What a knock your socks off bread! I love the use of savory ingredients with sweet potatoes & the use of King Arthur's Italian-style flour (have to order it from King Arthur). This recipe is a winner in my book! Thank you Ms. Jessie!

    Recipe #378624

    A Craig Claiborne classic from The New York Times. One just can't do any better than this one. Cook time is chill time for the alcohol to remove any raw egg taste. I don't make it unless it gets really cold - so, for those who have snow ... make a batch of this & put another log on the fire. Let it snow, let it snow, let it snow!

    Recipe #403524

    OK - cheesecake snob checking in. This is a good one. Note the ingredient list - short, sweet & all the makings of something way greater than the simple sum of it's parts. Make at least the day before serving to let the cake's flavors develop (best 3 to 4 days). Cut when cold but let warm a bit from the fridge before serving - room temp is decadently delicious. Savor with a cup of steaming espresso. Heaven on a plate for me! Found this in the Chicago Tribune's Top 10 Picks of 2008. Love the "no crust" aspect & the hot water bath method. Sieving the batter I'll admit is a bit fiddly but ensures that perfectly smooth texture. This recipe is from "Desserts by the Yard," by Sherry Yard. Farmer cheese can be found at Whole Foods & Trader Joes.

    Recipe #349770

    Marjorie Johnson, of Robbinsdale, Minnesota, was a finalist with this recipe in the first National Festival of Breads a bread-baking competition, sponsored by King Arthur Flour and Kansas Wheat. More than 500 home bakers from around the country entered the National Festival of Breads, which sought the best original bread recipes from home bakers throughout the United States. Congratulations Marjorie!

    Recipe #378527

    Adapted from Gourmet 06/08. I have found korean red pepper flakes to be my new favorite substitution for standard crushed red pepper. Sans the seeds, they provide piquancy & spicy flavor without the heat - which can overpower some dishes. They are available in 1 lb, 2lb, & 10lb bags at most asian markets (used to make kim chi). If you use regular crushed red pepper in this dish, start with 1/4 to 1/4 teaspoon & work your way to desired taste.

    Recipe #310875

    These are sinfully delicious! Deeply chocolate, cinnamon & a sprinkling of salt - the perfect PMS cookie! Also one of the first to disappear from the holiday platter. This one needs chill time - minimum 2 hours - up to several days - perfect for make today bake tomorrow. The dough can be frozen for up to 1 month. Frozen dough can be sliced and baked right away; allow for 1 or 2 extra minutes in the oven. The cookies can be stored in an airtight container for up to 3 days or frozen for up to 1 month. From The Washington Post who notes it was adapted from "Stir: Mixing It Up in the Italian Tradition," by Barbara Lynch

    Recipe #403405

    Oh, this just sounded sinfully delicious when I received it in an email from gourmet-recipes-from-aound-the-world. A bit fiddly but I suspect worth every moment. This is one reserved for the innermost circle LOL! Thank you Fawnette!

    Recipe #374014

    This recipe was a spur of the moment when I needed to cook up a mighty big Costco package of super lean ground beef. I made several dishes & this was the star - so much so DH kept saying, "Now where did you get this really good sausage?", as he went for this soup. He asked for it again, soon, so I reckoned I had better write it down. The spice from the meatballs really nicely permeated the soup. Gets better the next 2 days - beyond that I dunno as it is tee totally gone. Will try it with diced canned tomatoes next. FTR I used freeze dried onion & corn from Honeyville Grains - same measurements ( ) - I am really enjoying their freeze dried vegetables & steel cut oats. Do chill the meatballs & broth - this enables one to really reduce the fat content but doesn't sacrifice the flavor at all. I think I am going to make a triple batch & freeze the meatballs in broth - eliminating the chilling part of the preparation. Double it & freeze one - it's that good.

    Recipe #408716

    This tapas tresure comes from .- It is a Spanish appetizer meant to be eaten with tooth picks, a "cosas de picar" type of tapas - it refers to the picadors' used in bull fights. Make a double batch (prep time essentially the same) & freeze for fast appetizers on a moments notice.

    Recipe #391276

    Alfajores are a kind of South American cookie popular in Peru and Argentina. This version has a touch of almond in the crisp butter cookies that sandwich the caramel filling (dulce de leche). Dulce de leche can be found at most Latin markets and on the international aisle of well-stocked grocery stores. Found in The Washington Post & saving for rainy Saturday Christmas baking this weekend. Prep time does not include a minimum 1 hour chill time. The cookie dough can be refrigerated for 1 week. If the dough is thoroughly chilled, allow it to sit at room temperature for 15 minutes before rolling it out. The unfilled baked cookies can be stored in an airtight container at room temperature for 3 days. Filled cookies are best eaten day the same day they are assembled, but can be kept at room temperature for 2 days.

    Recipe #403173

    OMG! Amazing recipe I found on a lovely site - Need to use the scale for the dry ingredients. This will motivate me to crack out the scale for better baking. It seems adaptable to ABM - that's how I going to make it but I will also give it the second rise overnight to have these fresh & hot for breakfast with Recipe#324849. MMmmmm - I can almost smell it right now!

    Recipe #350454

    Found this as a posting with the Almond Board of California. The posting said this recipe was featured at the Toronto Tasting Event - that'll work for me.

    Recipe #384555

    Read about this on Cream Puffs in Venice blog & was captivated by the idea of pine nuts in amaretti. The author adapted a recipe from Maxine Clark’s Easy Italian which called for 2 cups of pine nuts in the dough but the author changed to 2 cups of blanched almonds. I plan to make with 1 cup of blanched almonds & 1 cup of pine nuts. I am guessing on how many cookies this will make as it did not say. Will update with my results after making.

    Recipe #311970

    A delicious decadent cheesecake made with Amaretto. Recipe from the Times-Picayune. Make a day or two before serving to let the flavors fully develop. If kept cool, travels well. Do go for the apricot preserves, it is soooo good.

    Recipe #374885

    Gathering together Christmas cookie recipes & this one from The Washington Post made the cut. Not for splashy good looks but for delicate texture & inviting raisin spice flavor that evokes Christmas cheer. I like they can be frozen - plan to bake this weekend while the rain pours down.

    Recipe #403174

    This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it.

    Recipe #368380

    This recipe is a little lighter than another similar one already posted. Still with all the good stuff & plenty chewy! Reeived in email from gourmet_recipes_from_around_the_world, thanks Berrie!

    Recipe #392716

    OMG! My most favorite things for breakfast - all rolled into one! Unflinchingly filched from Food & Drink, a weekly guide to enjoying eating from Tribune. Time does not include rising time. Note: Grade B maple syrup is recommended for this recipe; the syrup is less filtered so it has more pronounced flavor. The coffeecake can be made through Step 10 the night before serving; loosely cover and refrigerate the dough overnight, then warm at room temperature for 1 hour before baking. ***Having made this twice I am now changing the original recipe to reflect ABM use & to lighten & sweeten the dough & reduce the fat. It's still plenty rich but original was overwhelming. I have also reduced the bacon & removed the amaretto & almonds - they were confusing to the palate. Next time I make I'll add 2T Calvados to the apples 2 minutes before completing the saute.

    Recipe #343237

    Got this in an email from - made it up because it turned COLD here! Used honey instead of the recommended honey liqueur (have to go out of state to snag some of that). It's delicious, bone warming & soothing! Wonderful for a cold evening snugged in with someone you love... or a good book... or a great movie... or reruns of The Wire...

    Recipe #356404

    Found this in The Washington Post. They attribute it to Edible Chesapeake - a beautiful quarterly that is part of a nationwide "Edible" community focusing on local sustainable produce - . I'll be using good old eastern VA peanut oil for this recipe in place of the canola oil. They turn out to be the lightest, puffiest, tender non-greasy doughnuts - move over Krispy Kreme! You've been replaced. No Kidding! Next time I make I'll be adding some grated apple to the dough & using apple cider to make a glaze (not that there's a thing wrong with lots of cinnamon sugar that is LOL).

    Recipe #396680

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