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    746 Recipes

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    This combines some of my favorite tastes - carrot cake with tangy cream cheese frosting & ice cream. This recipe is one that requires advance preparation of the nummy things to go into the Philadelphia-style ice cream base (named for the uncooked base not because of the cream cheese). With good mise en place this should come together nicely & be a star dessert. Found in the LA Times Food & Drink Weekly Guide. ***Assemble this to freeze several hours before serving. Take from freezer 15 minutes before scooping (gauge based on how warm your room is of course)****prep & cook time do not include chill & freeze time. I plan to chill base overnight to make life better.

    Recipe #367738

    Received via email (thanks Myrtle Killian!). This sounds like it would be so tart & refreshing when the weather is hot & humid - coming soon so stashing for summer entertaining. Will try with the tiny little key limes when they are available. They are fiddly but oh so good!

    Recipe #367735

    From The Wichita Eagle - they give creds to Paula Deen, "the Southern Cooking Goddess". It's gotta be good & besides, aren't chocolate & toffee two of the greatest things? I am posting the Fudge sauce separately & will link together. Cook's Note: Assemble the trifle shortly before serving or it will get soggy. (As if soggy would stop me, right!). Cook & prep times do NOT include cake cooling time - make it early in the day or even the night before.

    Recipe #367673

    Love the firy spice with shrimp, fresh surprised looking shrimp. The recipe from the LA Times Food & Drink Weekly will be used when our shrimp start coming in before too long. Since ours are fresh (netted 300 yards from the house often enough) we'll opt to keep head & shells on & cook the marinade as well. This is a perfect meal for newspaper covered table alfresco dining - with ice cold 8 ounce bottles of beer (the little ones stay cold better) in a galvinized pail of ice on the table & good conversation over leisurely shelling & slurping. Ok, maybe some tabouli & lightly steamed fresh Silver Queen corn on the side for the landlubbers to take respite from the heat. Good summer eating. The recipe originally stated this was for 6 servings & they served over couscous, rice or pasta - nah, down here we eat SHRIMP!

    Recipe #367643

    Received via email - sounds delish & perfect for using a bunch of garlic I need to put to good use. Suggested Garnishes: toasted sour dough croutons fresh grated Asiago or Gruyere cheese chopped fresh chives

    Recipe #367456

    A budget stretching version of poverty food from the Seattle Times. I plan to substitute the asparagus with green beans later in the summer but now am splurging on the asparagus.

    Recipe #367358

    Ok - this is one of those recipes that sounds questionable & becomes more appealing when the budget closes in. We used to make this a hundred years ago when we were in college on tight budgets... Time passed, the recipe was lost & today it showed up in an email from The Witchita Eagle! It's cheap, not entirely bad for you with the fresh vegies (& nuts) & tastes unbelievably good! LOL - am adding cabbage to the shopping list because mine in the garden are just too small! There was no serving size listed so I opted for 4 to 6 - you'll see. Awesome potluck or picnic dish - just mix vegies, ramen & dressing on site & serve.

    Recipe #367269

    I love using deep red chunk tuna in olive oil. Plan to use this recipe for boat sandwiches using summer garden vegies. Found in the Seattle Times.

    Recipe #366812

    Nice tasty texturally appropriate place to tuck into a salad for new tofu eaters. One could use 1/2 the tofu & add 2 hard boiled eggs. found recipe in the Seattle Times.

    Recipe #366809

    This version is nice - steaming is easier than roasting. I think I'll try this with thinly sliced raw beets - they are wonderful & not used as often. Found in the Seattle Times.

    Recipe #366807

    Received in email - will try when my San Marzanos ripen. This may be just the thing for canned tomatoes next winter when citrus comes into season but will splurge for at least one summer orange to try her out with fresh tomatoes. Received in email from gourmet_recipes_from_around_the_world.

    Recipe #366722

    A little different from the ones already posted.

    Recipe #366679

    Received in am email - created by David Jarrett. Like the sound of this variation of classic crab soup (something we love here) - the milk rather than cream will lighten it up a bit & the curry provides a nice complement to the crab. Of course we'll be using our "home grown" blue crab (- the best in the world IMAO LOL!) so I will be stashing this recipe to try later in the year when our own crabs are plentiful & heavy (so the picking won't be so arduous). A fresh green salad and crusty bread together with the soup makes a nice meal. Thanks David.

    Recipe #366674

    Stashing this for when the garden is pumping out the coriander & peppers & I want something other than salsa. Came in an email - I guessed the yield.

    Recipe #366673

    Will use this one to begin using the variegated peppermint waking up in my mint bed. Will have to try with spearmint & lime mint as the summer progresses. Received via email.

    Recipe #366111

    Received this wonderful recipe via email. This lovely vegetarian recipe will be easy to make - almost all the vegies can be found in a good summer garden - eggplant, peppers, spinach, tomatoes... all the good things of summer!

    Recipe #365822

    Received from The Witchita Eagle via email (originally from Cook's Country). Adapted because the original recipe called for adding the uncooked spaghetti with the tomatoes & cooking till al dente. The sauce sounded especially nice & sounded like a quick but tasty dinner with a mixed salad from the garden. You'll need an oven-safe skillet for this recipe. Plastic-handled Teflon pans aren't going to work.

    Recipe #365809

    Received via email - use 4 1/4 pound fillets for this one. I plan to substitute our own flounder & blue crabs this summer.

    Recipe #365461

    Received via email - adapted from a Fresh Magazine by David & Theresa. Thanks flks! Putting this one in for the summer when crabs are plentiful & heavy. There are lots of myths surrounding souffles, but you'll be relieved to hear that they are, in fact, surprisingly resilient. Of course, you don't want to go around slamming oven doors, but simply follow a few golden rules and you ll master this perennially impressive dish: 1) Make sure you grease and coat the dishes well with the cheese as this prevents the mixture from sticking to the sides of the dish and helps to achieve a really good rise. 2) Fold in the whisked egg whites with a light, gentle hand and use a large metal spoon to retain as much air as possible. 3) In order to get the souffles cooking as soon as they go into the oven it is important to place them on a preheated baking tray. 4) Avoid opening the oven door for the first 15 mins of cooking. Simple!

    Recipe #365417

    Found this in the Times-Picayune archives. They wrote, " Chef Donald Link says boudin, the rice-and-pork Acadian staple that is at once side dish, snack, breakfast, lunch, dinner and beer accompaniment, is his favorite thing in the world to eat. He's been perfecting this recipe for "the king of Cajun food" for years, and it's in "Real Cajun: Rustic Home Cooking from Donald Link's Louisiana."" Note: To eat fresh, hot, poached boudin, bite into the link and use your teeth and fingers to pull the meat gently out of its soft casing. (The casings are eaten only when the boudin is grilled or smoked, and they become crisp.)

    Recipe #365309

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