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    116 Recipes

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    This recipe was the winning recipe in the "ONE POT COOK OFF" at the Northside Farmers Market in October, 2008. An extremely simple and lucky recipe. The organizer of the contest (me) was, short cooks needed for a successful event, so I cooked. Knowing I was very short of time, during the cook off, and had some meat in my freezer to eventually make some Roadkill Chili, this recipe was born. Using my 14" cast iron Dutch Oven, everything got thrown into the pot and see what happens. The other ingredients came from a similar recipe for baked beans over a campfire. Damn, I won the contest. So sorry-really not very appropiate for the cook off organizer to win the cook off! However it did showcase some of our market vendors products. Heck with the appropiate behavior!-I'M COOKIN' AGAIN NEXT YEAR.

    Recipe #353532

    Quick and easy way to serve American Fried potatoes; served at the Northside Farmers Market, Sunday mornings in Madison, Wi. at the Market Cafe. This spices blend is referred to as "Dale's Luv" available for sale at all the Farm Markets that IAN's Farm Market Cafe cooks and serves hot food.

    Recipe #470032

    My First attempt at using a food mill-recipe found inside the food mill given to me by a long time acquantance.

    Recipe #492638

    My Sister in laws delicious waffles. Matthews boys brunch Sundae is 2 waffles with ice cream between them slathered with my Mom's Strawberry Jam and all covered with maple syrup! Yummmmmmmmmm! And for my daughter's work friend, who likes my pairings, Coffee & Korbel brandy is perfect!

    Recipe #490109

    A recipe my wife has prepared from leftovers at family Spaghetti Dinner. A very quickie meal during the work week. Have no Idea where it came from her family. They're all Norwegians or Germans. Hmmmmmmm somewhere it popped in! Easy, simple, and tasty.

    Recipe #353534

    divide by 3 to be able to prepare 3 kinds of Jambayala bacon/brat, seafood, and veggie

    Recipe #486536

    Unbelievably making me feel better about some of my chili combinations-SOMEONE ELSE HAS TRIED before. This recipe was adapted from the Mommypotamos website. Interesting?!

    Recipe #504909

    BEFORE the FIRST FROST in southern Wisconsin chili from garden ingredients. Cooked by MAdCity Dale at the 32nd annual Monona Chili Cook Off held at Winnequah Park, Monona, Wi. on Saturday morning, October 4, 2014. DARN, DID NOT WIN!

    Recipe #518844

    This recipe is the result of several different comfort snacks prepared while in Biloxi, Mississippi's Gulf Coast. A group of people from Madison, Wisconsin made several trips to Biloxi to assist in Katrina Relief . The experience was so overwhelming and gratifying, that I had to come up with something to keep those memories alive. Most of these ingredients were used in evening snacks to relieve some of the stress that we felt after seeing the devastion brought on by Hurricane Katrina. To this day, I still prepare it for many different community functions and charity events. The basis of the recipe was adapted from the many Texas and Mississippi Cavair recipes on this site. Particularly, Babs in Toyland's #14904, Thanks Bab's!

    Recipe #416670

    Wisconsin Booyah served at the River Pantry, Friday evening, September 6th, in Madison, Wi, 53704 From Wikipedia, the free encyclopedia. Booyah spelled booya, bouja, boulyaw, or bouyou) is a thick soup of unknown origin made throughout the Upper Midwestern United States.[1] Booyah often requires up to two days and multiple cooks to prepare; it is cooked in specially designed "booyah kettles" and usually meant to serve hundreds or even thousands of people. The name also refers to the event surrounding the meal. In cooking booyah, one makes a base or broth derived from meat bones, to which vegetables are added. Beef, chicken, and pork are popular varieties of meat for booyah (with all three often added in the same kettle), with vegetables such as carrots, rutabaga, celery, and potatoes also in the mix. A wide variety of seasonings are used, sometimes lowered into the kettle in a cheesecloth bag.[2] Typical large-scale "booyah kettles" can hold more than 50 US gallons of the stew, and are made from steel to withstand direct heat. Some community groups and churches have their own kettles, generally custom-made for charity events, while other groups rely on municipal kettles. An article in the Green Bay Press-Gazette on October 29, 1976, speculating on the origin of the spelling and related fundraiser event, reads: Lester (Rentmeester) relates recollections of his schoolteacher father, Andrew, probably the "pioneer" of the chicken booyah supper. "At the old Finger Road School where he taught, funds were always in short supply," he recalls. "So my father hit on the idea of a community picnic to raise money for the school. He went around to parents and neighbors, gathering up beef and chickens for the traditional Belgian soup that would be the main dish at the benefit affair. And he also went down to the office of the old Green Bay Gazette, looking for publicity." The writer handling the news of the benefit picnic, so the story goes, asked what would be served. "Bouillon—we will have bouillon," came the reply, with the word pronounced properly in French. "The young reporter wrote it down as he heard it," Rentmeester relates. "It came out 'booyah' in the paper. It was booyah the first time it was served at Holy Martyrs of Gorcum Church—an affair my father also originated--and that's what people have called it ever since." Since the turn of the 21st century, the spelling of the name has typically been shortened to "booya." The traditional stew is still made in northern and northeastern Wisconsin and greater Minnesota at church picnics, county fairs, VFWgatherings, and in smaller amounts at private gatherings, sometimes combined with booyah cooking contests.The Highland Park neighborhood of St. Paul, Minnesota, has five kettles with a total yield of 350 US gallons (1,300 L) of booyah. The kettles have been around for several decades, but as of December 2003, there is controversy regarding the safety of the burners used to heat them.

    Recipe #506745

    Butter,chicken, beef, onions, celery, carrots, potatoes, cabbage, tomatoes, salt, pepper, parsley, corn, split peas, and navy beans, giant wood fire, 50 gallon stock pot, all thrown into pot and cooked until tender for 225 folks at the 5th Sundays Supper at Warner park Community Recreation Center in Madison, Wi.

    Recipe #489134

    Started with C C Angus beef steak tips to develop a good Great Lakes area breakfast sausage for Hilldale Farmers Market. Modified from original recipe # 164092 by Montana Heart Song

    Recipe #476705

    After trying many different Fritter recipes, I realized that beignets are pretty close to fritters but are sweeter and tasty. After trying this Basic Beignet #171698 by SkinnyMinnie, I realized this was similar to what my mother called "Elderberry Blossum Fritters". We slathered those fritters with melted butter and topped with pancake syrup. MMMMmm, good!!!! These taste the same but the Confectioners suger and different flavors seasoning make them into a real treat. Plus, you can do these when Elderberrys are not in blossum. This recipe is for 160 servings. I am serving this recipe Labor Day Week End at Madison,Wisconsin's "Taste of Madison". Try using powdered chocolate, nutmeg or cinnamon for a variation.

    Recipe #321788

    A great basic salsa recipe for Farmer Market Cafe. Leave beans in it is Cajun. Do not use Black Beans and is Pico de Gallo for Mexican. My son in law does a black bean salsa version that competes with our local Roundys store in madison, Wi. This recipe is from the cookbook "Cajun Revelation" from the Acadiana's Award Winning Chefs, 1995 edition by the American Culinary Federation, Acadiana Chapter.

    Recipe #487797

    A delightfull, tasty treat at outdoor partys. Easy to make. Easy to eat. And a very happy mouthfull when you're done.......A slightly adjusted version of the original recipe from a bottle of Hot Sauce by Sammy Kershaw"s Cajun Crabmeat Bundles. One of the first deep fried tasty morsels helping me learn to enjoy-occasionally-good ole southern Cajun cooking.

    Recipe #452312

    A quick easy north country summer fish and veggies treat. Great way to get the taste of the season. Try different veggies for a flavor change. Don't tell anyone what and how cooked until after they've tasted. Mmmmm good!

    Recipe #385026

    Mix using at the ESC (East Side Clubs) chili Cook Off on Saturday FEBRUARY 28, 2015.

    Recipe #520854

    This recipe took Second Place place at the 2010 East Side Club Chili Cook Off. I used about 75% of the ingredients from the Madison Northside Farmers Market. Tomatoes and peppers were frozen. Garlic was pickled and CC Anus steak Trim was from long time vendor of the market on Sundays. I was not able to cook in the 2011 Cook Off but did cook in the Fall ESC 1st. annual Rib Cook Off. Ooops, not my thing yet got 12th of 13 cookers. So back to the drawing boards as chef and into the CHILI!! This revised recipe will be the winning recipe in the 2012 East Side Club (ESC) Chili Cook Off. I have used most items from the Hilldale Farmers Market 2012 Winter Farmers Market: CC Angus steak trim, Bauman"s Natural Meats, Farmers John's Cheese, Tall Lady onions, Keene Organics garlic, and Lisa Lewis honey. Hoping to win one for my new venture-IAN's Farm Market Cafe on Wednewsday mornings at Hilldale Farmers Markets. I will try to do Omelots and Chili. Wishing me double luck in 2012.

    Recipe #473925

    Recipe used next day after the sweet potatoe and onion dutch oven bake.

    Recipe #472612

    This recipe is a cultural phenomon in the areas of Green Bay and DePere, Wisconsin. A daughter and family lives in this area. when visiting 1 keep seeing these signs about a Booyah supper, bring your containers at the different churches. Eventually I found that this basically a chicken soup prepared in good ole Wisconsin outdoors style. This is the soup that my good friend from Indonesia cooked for the 2010 One Pot Cook Off at the Northside Farmers Market in Madison, Wisconsin. She won! It just happened that the local Isthmus weekly newspaper had an article by Terese Allen about "Local Flavors" Belgian American of Brown, Door and Kewanee counties. This recipe also, adapted from Michele in NJ from this site # 146497.

    Recipe #473881

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