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    You are in: Home / Chef Lyle's Public Recipes
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    20 Recipes

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    Having friends with gardens has distinct advantages and with it being just two of us, we could quickly get overrun if I did not love to cook. This soup is very sophisticated and I think would be great for a dinner party. It was so good I'm already looking forward to next year’s tomato crop - I'll never have too many now!!

    Recipe #439312

    This is an adapted recipe from the Woodfire Grill, Atlanta GA that appeared in Bon Appétit magazine in the September 2004 issue. It is a little taste of heaven that will delight your taste buds and still satisfy a hearty appetite

    Recipe #333121

    "Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."

    Recipe #332464

    If you’re like me and love milkshakes but have had a heart attack and must follow a low fat heart healthy diet, you do not have to be denied any longer. Here is a shake that’s tasty and satisfying, but is also low fat, low calorie and has loads of potassium to help flush cholesterol from your body. Yummy (remember to watch your calories, fat free does not mean calorie free.)

    Recipe #332358

    I don’t know about you, but if I can’t have pizza on my diet I feel as though I am being denied one of the basic four-food groups. I have created this recipe as one of my lunch choices for a very strict 1800-calorie per day low fat cardiac diet. I finish off with 1 cup of strawberries and water or a non-caloric beverage for a tasty, low calorie and more heart healthy lunch.

    Recipe #332357

    I found This recipe on CDKitchen, Submitted by: Jerrie, from Rhode Island (serving size: 1 fillet and 2 tablespoons sauce). POINTS: 5; EXCHANGES: '12 Starch, 4 Very lean Meat.

    Recipe #332328

    I absolutely love this dish. It can be used as a side dish or even a main dish; with a few modifications it can become a hearty meal. I love it even more the next day after it has been refrigerated overnight, I will slice me off a piece, warm it in the microwave for about 2 ½ minuets and sit down with some crusty Italian Bread and a glass of wine, or juice. I do not always use measures because I eyeball many of my recipes and this one is no exception. These measurements are approximate and results will very according to individual taste.

    Recipe #324947

    This is a shortbread type cookie that was one of my favorites as a child. It is not overly sweet and has a great flavor and health benefits of Almonds. In addition to their cholesterol-lowering effects, almonds' ability to reduce heart disease risk may also be partly due to the antioxidant action of the vitamin E found in the almonds, as well as to the LDL-lowering effect of almonds' monounsaturated fats. (LDL is the form of cholesterol that has been linked to atherosclerosis and heart disease).

    Recipe #323879

    Authentic German Potato salad is usually served warm or at room temperature, but however you eat it this salad is absolutely delicious. I must confess that I start eating it as soon as it is mixed, and some say it is even better after it has set for a few hours or the next day.

    Recipe #323701

    You don’t have to be Italian to love this dish, nor do you have to wait for Christmas, but I can assure you that once you try it, it will become a favorite Christmas Tradition. When the truth is in your way, you are on the wrong road.

    Recipe #322975

    This salad was prepared for a birthday dinner party for 25 people so you will need to reduce it accordingly for your party. It is romantic and wonderful. Give it a try!

    Recipe #322864

    A delicious and hearty soup with the slight sweetness of apple.

    Recipe #322400

    I love this pancake for breakfast, especially when blackberries are in season and you can go out and pick them fresh off the vine. I use a ¼ cup-measuring cup and find it makes the perfect sized pancake. The variations with this recipe are endless so use your imagination because cooking should be fun. You can substitute crème de mûre for blackberry liquor or Mixed berries fruit juice for non alcohol version. If using raspberries use raspberry liquor or crème de cassis

    Recipe #320092

    This is a delicious punch with a special kick and although it taste like fruit juice it does contain alcohol and as such could get you drunk and should only be consumed by those of legal age.

    Recipe #274642

    This is a recipe that I got from the " New York Times Bread and Soup Cookbook" by Yvonne Young Tarr. I will give the basic recipe from the book then explain how I improved it. This is unleavened bread, so there is no yeast involved. Here is the recipe

    Recipe #274537

    This is my Grandmothers Recipe with a Chef's Improvements and makes a lot of sauce. I feed three families from a batch and have extra left over to can or freeze. It is time consuming but well worth the time. Freezes well Chefs Tip: I know fresh herbs are expensive if you do not have a herb garden but the taste is well worth the expense, and so to save money and so that you do not throw out the leftover herbs when buying them from your grocer, Place herbs on a aluminum foil covered baking sheet and place in oven on its lowest settings for about 12 hours thus drying the herbs then clean and discard the stems and place them in individually marked Ziploc baggies roiling out the air before sealing and use within 6 months.

    Recipe #274501

    " I created this elegant dessert for an Italian wedding I catered in 94 and it has a flavor twist. I found that I could use White chocolate, coffee, plus cinnamon and vanilla to makes a cappuccino mousse. Use foil baking liners for the best results when making the chocolate cups. "Leave it to an Italian to come up with something like this!"

    Recipe #274494

    A Delightful meal for a small get together. Both savory and sweet, and one that your guest will talk about and remember for a long time.

    Recipe #274241

    The credit for this recipe goes to Chef Jacques Pepin, thus the name of this dish and is a little tast of heaven. A nonstick skillet is crucial so the potatoes don't stick to the pan as the liquid evaporates.

    Recipe #274197

    Chef’s Note: If you wish to take the additional time involved instead of cutting a pocket in the center of the roast you can butterfly the Roast, place the stuffing in the center then roll the roast and tie up with butchers twine. This will create a pinwheel look when you slice the roast and makes a nice presentation. This was an after thought and I have not tested it as of yet to see how the cooking time is effected but any chef or gourmet cook should have no problem adjusting the cooking time accordingly.

    Recipe #274185


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