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    22 Recipes

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    This version uses frozen cream puffs instead of ice cream. The little cream and pastry gems work great partially frozen or just thawed.

    Recipe #494703

    This fiery shooter is named after Jet Propellant 8, the latest jet fuel in U.S. military jets. Serve the shooter in a rocks glass or a 250 ML glass beaker. In honor of all flyers and aviators -- past, present and future.

    Recipe #455009

    This very easy one-pot dish is a hit when our family goes camping or at a cookout. Practice good food safety by keeping the shrimp frozen until they go in the pot!

    Recipe #450630

    In keeping with the the harvest season, our family infuses great vodka with the flavors of Autumn. The apples give the liquor great crispness and the dried cranberries infuse a wonderful color to the drink.

    Recipe #441590

    We often grill bratwurst during the summer and throughout the year. Our recipe flavors and glazes the brat's casing to a wonderful, dark color. The spray also keeps flare-ups down and helps reduce greasiness. The recipe evolved from just beer to a time-tested preparation that wows both our family and larger crowds of friends alike.

    Recipe #431947

    This Southwestern hot sauce is fiery without the dullness of just chile and vinegar. Cook the chile powder in a well ventilated area or outside on your barbeque burner.

    Recipe #174766

    Our family really enjoys grilled steaks and have found this cut to be more flavorful and easier to cook than the tenderloin. This easy recipe gave us just the right spice to a great cut of steak. We named the entree the Broadway because of the classy taste. Serve with baked potato and a fresh garden salad. Top off the evening with a raspberry Merlot.

    Recipe #130981

    Our family's search for innovative and easy camping breakfasts lend this recipe to be a hit with our grown children when we're hungry in the morning, but not for a traditional breakfast. The burgers are finished off with an ale-based mayonnaise.

    Recipe #129339

    This is a favorite of my Boy Scouts that graduated as Eagle Scouts from BSA Troop 47, Littleton, Colorado when I was their Scoutmaster. We challenged the Scouts to do one “gourmet” dish for each campout, and this was my “example” entry to spur them on to doing more than just beans and weenies. They got the idea quickly and not only changed what they were cooking [for the better] but how they prepared and cleaned up their creations. I have one Eagle Scout that is now an award winning chef working in NYC, largely because of his experiences while camping and earning the BSA Cooking Merit Badge.

    Recipe #127113

    This hearty version of our chile was developed to feed a patrol of eight hungry Boy Scouts. The recipe uses every ounce of every can and uses packaged measurements so there is no room for error in cooking and no leftovers. Accompany this excellent pinto bean chile con carne with dutch oven corn bread or camp-made deep fried sopapillas and honey-butter. Top off the meal with a cranberry-orange juice cooler.

    Recipe #126984

    Our family "borrowed" this recipe from a friend that invited us over one Christmas Eve who served this excellent dish as an appetizer before dinner. The crab and shrimp do not monopolize the taste, yet serves as a great beginning to a wonderful meal. Cut the rounds into quarters for hors doeuvres. Accompany this rendition with sweet tea to put out the flames from the Tabasco Sauces.

    Recipe #126954

    This dish is a favorite of ours from Santa Fe. A little B&B called Adobe Abode had this recipe on their website, so we thought we'd try it for breakfast. The dish is very easy to make and serve. Accompany the souffle with warm tomatillo sauce and fresh melon. Our favorite breakfast beverage with the green chile bite of the souffle is mango juice.

    Recipe #126356

    Our family had always looked for the ultimate way to produce a great grilled pork Baby-Back rib recipe, and this is our version. The ribs are baked with spices and liquids, making these ribs very moist and tender, with a meaty, no-fat taste. Accompany this excellent "finger food" with homemade potato salad and some ranch-style beans. Add the Raspberry Merlot as a flavorful beverage and top the evening off with foil-grilled bananas.

    Recipe #125522

    We love the turkey legs they serve at the local Flea Market, the Colorado Rennaissance Festival and at our theme parks, so we sought out the recipe and now use this excellent version to indulge in that tasty finger [hand] food.This is supposedly the authentic recipe used by turkey leg vendors at fairs and festivals. Boiling the turkey legs first may seem like cheating but if you have to make thousands of them to sell you don't want to have them sitting on your grill for 20 to 30 minutes before you sell them. Original recipe from the About.com website. For easy serving, after grilling, wrap the bottom end of the legs in aluminum foil and a napkin or paper towel to make a great "holder".

    Recipe #124913

    The Apple Tree Shanty graced the east Denver city limits on Colfax Avenue from 1949 until the late 1990s. Their specialty dish was beef tenderloin tips seared in a unique cast aluminum apple mold with a removable lid. The mold and lid were heated to a high 400 degree temperature on the apple wood grill, then the seasoned tips were stuffed in the mold and topped with the hot lid. The dish was served in the mold on a white plate. The beef came out perfectly seasoned and seared to medium rare. This dish was accompanied by a giant baked potato loaded with "everything" and this delectable sauce. Sadly, the restaurant is now closed, but the sauce lives on. From the Rocky Mountain News recipes.

    Recipe #124874

    Our family has always made new recipes to suit the tastes of our growing family. This recipe presents the New York Strip Beef in an excellent sandwich that is easy to make and easy to eat. Pair this entree with a topping of Boursin cheese and sauteed onions. Add some steak fries and an ice cold American beer to round out your grilling event.

    Recipe #124339

    This is a very easy and successful recipe for the cheesecake lover in your home. The spring-form pan makes the baking of this extraordinary cake simple yet elegant in presentation. A family friend brought this recipe from the French province of Alsace.

    Recipe #115507

    This recipe is easiest on the grill. We serve this excellent fish with glazed vegetables and pilaf, while topping off the meal with a sweet white wine and lemon sherbet.

    Recipe #106415

    This bean dish can be either served as a side, or as a main course with white cooked riced added just before serving.

    Recipe #95979

    Ask the butcher to cut the ham steaks for you for the tastiest, easiest dinner you've made in a long time (try it for brunch, too!) This dish is deliciously simple, so pick a simply elegant wine. Try a Chablis Premier Cru, which is a Chardonnay unadorned with oak--go for a select vineyard. The spicy ham will benefit from the wine's medium body, long finish, and thirst-quenching acidity. Try a Festbier from Germany; particularly a Marzen lager. The sweeter malts and diminished hoppiness will bring out the subtly sweet flavors of the ham and the earthy spiciness of the rub. Serve with some mashed sweet potatoes and fresh blanched green beans, if desired.

    Recipe #95890

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