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    746 Recipes

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    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 - www.ediblecommunities.com/content/ . 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

    I came across this recipe in The Washington Post. Particularly clever, IMAO, is the use of wide mouthed 1/2 pint canning jars to bake the eggs. A decidely pragmatic twist I love. Serve with mouillettes of your own design (sound fancy but are simply buttered & oven toasted sticks of your favorite breakfast bread) to dip into the jars brimming with perfectly set eggs (set white but liquidy yolks) & delicious accompaniments. Crispy hash browns on the side maybe too. Can see using this recipe as a base for spinach, mushroom & even individual custard rifts. Nice to re-purpose those jars too.

    Recipe #395944

    This recipe comes from the LA Times Food section's SOS column posted in response to reader pleading. It is an adapted recipe from the bakery. You need jumbo muffin tins to get the 14 muffins from this - regular tins will yield more muffins & likely need a slightly shortened cooking time. Should be getting about 11 grams of protein & 9 grams of fiber with about 32 grams of fat - but a lot of that is coming from the seeds & canola oil. Just the thing for hiking, fishing or hunting - easy to eat & needs no fridge!

    Recipe #393835

    This wonderful appetizer, when served with warm pita, marinated strips of red pepper & tasty olives, can be a meal unto itself... or tucked into a pita with the aforementioned for lunch, a very nice lunch. Per the Times: "This Turkish recipe is from Paula Wolfert's upcoming book, "The Slow Mediterranean Kitchen," which will be published in October by Wiley. Wolfert notes that the slower the grilling, the smokier the flavor of the eggplant. She thanks Dr. Ayse Baysal for sharing the recipe." Note: When large eggplants are roasted whole, you may notice black juices seeping out of the skin. If this happens, immediately slit the eggplant on one side and drain on a slanted board in the sink.

    Recipe #393526

    Found this PMS dream cookie in the LA Times Food Section (chocolate, salt & sugar!). Given that I'm not the only chocolate lover in the house I suspect these will have to be squirreled away in different places to make certain at least 1 or 2 are around when medicinally required The article mentions how the salt balances the sweet & specifically suggests sel gris, Celtic sea salt, which I am sure would be the bomb but I suspect Kosher salt will work just fine too. Preparation/assembling the day before gives the cookies time to soften & the ice cream time to harden - if you care. Prep time includes 2 hour minimum dough chilling time. Thinking of making a chunky banana ice cream to go into these bad boys...

    Recipe #393517

    Found these in the LA Times - gonna make the first batch this Thursday night using Recipe#376093 - just right for Indian summer. The article suggested assembling these the night before so the cookies soften a bit. Plan to wrap them in Saran Wrap to freeze. Doubt any will be left by Sunday. Time doesn't include making the ice cream - so bought or made, up to you. Prep time includes minimum chill times.

    Recipe #393516

    Found this in the LA Times Food section. Thinking of making up some pumpkin ice cream (yes, it's that time & oh do I love pumpkin ice cream) to assemble these cookies. They note, " Adapted from "Sunday Suppers at Lucques" by Suzanne Goin. This cookie dough is very soft when made and may need to be chilled at intervals as the cookies are rolled and assembled. Sandwiches are best assembled one day ahead to allow the cookies to soften slightly."

    Recipe #393512

    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

    Nice recipe for two received in email from gourmet_recipes_from_around_the_world. Thanks, Myrtle!

    Recipe #392639

    This recipe is from the LA Times' Culinary SOS column - adapted from La Provence Cafe's free form crispy scones. Oh, this makes me wish for a cool & rainy Sunday - scones, great coffee & a good book under a soft throw... purrrfect! No currants? Use raisins - brown or golden, then pick up some currants when you can - you'll be making these again!

    Recipe #392625

    This recipe from Castagna in Portland, OR, was requested in the LA Times' Culinary SOS column by a fan who described it as "ambrosia". It certainly has all the right stuff. "This striking dish is perfect for summer entertaining, and half of the recipe can be made in advance. The rich fish broth is delicately flavored with leek and fennel, complemented with bright notes from lemon and Pernod, and rounded out with just a hint of chile and tomato for added depth. Serve each bowl with a generous helping of steamed and sautéed fish and shellfish, crostini and creamy anchovy aioli or rouille." Substitute any firm fleshed white ocean fish & vary the shellfish according to your locale & season.

    Recipe #392620

    A recipe from the LA Times Culinary SOS column. This soup was remembered by the requester from a chilly late night foray to Paris' Halle market 40 years ago! Long time to make - Purrfect activity for a lazy wet cold Sunday - I suspect it would be a lovely brown bagged soup in a wide mouth Thermos with crusty bread, Gruyere slices & crisp apple on the side.

    Recipe #392618

    From the LA Times' Culinary SOS column in response to a customer request for this unctuous recipe. The Times wrote,"These bars are adapted from a recipe by Susan Campoy. Campoy, chef-owner of the French-inspired bistro Julienne, in San Marino, recently passed away due to complications from breast cancer. "

    Recipe #392614

    This pea soup from Silver Lake's LA Mill demonstrates how simplicity can let a wonderful vegetable make the meal. This recipe was in the LA Times' SOS olumn & published at the request of a very satisfied customer. Pea tendrils are most accessible if you grow your own peas (grow a good row it takes quite a few pods to fill 3 cups) but also can be had at a good Asian grocer. Another one for the brown bag.

    Recipe #392592

    Cold weather is just around the corner so this recipe from the LA Times' SOS column, kindly provided by chef Kamil Majer Blu Jam Cafe on Melrose Avenue at an appreciative customer's request, caught my eye. The customer noted he is a first generation Hungarian-American, who for twenty years has been searching for a goulash recipe that even remotely resembled his beloved grandma's... & this is it. Not only does it reheat well, it actually tastes better the next day - another one for the brown bag wide mouth thermos. BTW - pork shoulder works fine too - just trim either of excess fat & shoot for a pound and a half of meat to cube. Final bonus - the fresh pork is relatively inexpensive, especially for the quality of the protein & its wonderful flavor.

    Recipe #392589

    Something especially nice to pack for lunch from the LA Times. Even without microwave access, the soup travels well in a widemouth thermos & the salsa & toasts need no refrigeration for a few hours. Such a tasty lunch would be hard to come by at any price. Throw a few Recipe#13126 on the side as a piquant ward off for October vampires & you are set! I soak my beans overnight after bringing to a boil for 10 minutes & put my dutch oven in a 350 degree F oven to cook unattended without fear of scorching.

    Recipe #392584

    Received this in an email - it is a BIG recipe with four wonderful fillings. I suspect each filling as listed would fill the MANY kolaches this recipe will make. The first go round I plan to halve the recipe probably quarter two of the fillings. BTW, Myrtle did not indicate whether the apricots were fresh or dried - I am going with dried when I make it. She didn't give a cook time either - so watch closely after 15 minutes. No yield either so I am guesstimating on 100+. Thanks, Myrtle Killian!

    Recipe #392542

    Cool weather is coming & I adore a fresh bear claw with a steaming hot cup of coffee. When I came across this recipe I had to save it. From the Wichita Eagle, this blue ribbon winner at the Kansas State Fair was the winner of the Fleischmann's Yeast "Bake for the Cure" Contest. It was created by Laura McReynolds of Hutchinson, KS. The prep time includes chilling & risings so it is not as labor intensive as the time suggests.

    Recipe #392534

    Here's an Irish recipe for those of you lucky enough to have chantrelles. I especially love the large white ones we used to harvest in the Cascades... where? Not telling, LOL. Received in email from gourmet_recipes_from_around_the_world. The poster notes this is a popular Irish recipe to make use of the fall Chantrelles that abound there. Thank you Irish Irene78!

    Recipe #392525

    Plan to make use of this recipe with our fall whiting catches throughout the winter. Receiev in email from gourmet_recipes_from_around_the_world, Thank you, Buck Vance!

    Recipe #392523

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