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    20 Recipes

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    I made up this recipe because I found no one that used only what I had at home (I don't often buy bell peppers). I'm pretty satisfied with the result! It surely can be doubled to make more leftovers and then freezed.

    Recipe #519153

    I love this recipe! Personally, I like potatoes that have an irregular texture, so I'm posting the recipe like that. You might want to use more broth and another mashing technique if you like them smoother and lighter.

    Recipe #519076

    Take the squah you want! I used mini potimarrons I had from a local organic farmer, I didn't know what to do with them so I made up this recipe. But they would surely be excellent with pumpkin, acorn or Hubbard squash. This muffin is made with grated squash instead of the usual puree, so there are less steps when you use fresh squash.

    Recipe #519070

    Can be made with dry chickpeas! You only need to adjust the cooking time : instead of cooking the beans alone for 10 minutes, you cook them 35 minutes before adding the rest of the ingredients. Very useful when you forgot to soak them. They will be a bit more al dente, though. I put the cooking time at 15 minutes because you will be preparing the ingredients during the first cooking step of the chickpeas, so preparation time and cooking time overlaps.

    Recipe #519069

    If Christmas was a flavour, this would be it! The prep time includes refrigeration of the dough.

    Recipe #518981

    Here is a quick version of this traditional recipe. Normally, these beans are baked for hours in a stoneware pot, but using a pressure cooker is a great way to speed up the process, saving not only time but also a lot of electricity! (Unless you're in winter and the heat from the oven makes you save on the heating bill.) The Prep Time includes the soaking of the beans, and the Cook Time includes the depressurizing of the cooker. You can double the recipe, and it freezes and thaws very well. Serving size is for a main dish, maybe use a half or a third of the portion size for a side dish.

    Recipe #518619

    My parents had a blueberry field when I was little, but failed to maintain it so the blueberry bushes were killed by weeds and saplings. This year, though, they worked real hard on it and transformed it into a giant garden. But, due to a lack of practice, some plants yielded almost nothing, while others gave unbearably large harvests. Therefore, so as not to spoil them, they hand me some. Here is what I lastly made with a couple rugged tomatoes.

    Recipe #518618

    The other day, my father told me that 13% sugar was the limit before the sugary taste overpowers the fruit (yes, it is a precise number, but he's a scientist.) So, being the good son that I am, I made jam the same night using those proportions, and the result was amazing! You can still appreciate the tartness of the fruit, while not compromizing at all on the "treat" aspect. Here is the recipe, so you don't have to go through the fuss of calculations. It also makes a great gift idea and is ideal for a brunch, on toast, croissants, crepes, waffles, etc. Be careful : you can go through it easily.

    Recipe #518583

    My favourite breakfast, especially before training. You can make them in advance really quickly, and the recipe can be doubled or tripled if your appliances permit it. It's portable, on the go, and contains cocoa for added energy (can be replaced with carob if you don't want it). They freeze and thaw well if you make a lot (or you can eat them cold!), and keeping them in the fridge gives an excellent texture. Vary the ingredients depending on what you have on hand or what suits your tastes. Enjoy!

    Recipe #518423

    Mac n' cheese was one of my favourite dishes before I had to go GF (gluten-free) and DF (dairy free). So, for Valentines Day, my boyfriend and I decided to make some that we could both enjoy (he doesn't have food restrictions). I took 3 recipes, combined and tweaked them and we were pretty happy with the results, so here they are! The servings are based on a meal with minimal side dishes.

    Recipe #495575

    I wanted to give oat cookies to my boyfriend for Christmas, and I wanted them to be made like the ones I ate as a child. Here in Quebec, they are one of the most common homemade cookie, but my boyfriend never had them! Unfortunately, when I was at my parents' house, ready to bake, I realized that our 30 year-old recipe was lost. So my father helped me look on the internet to find the most traditional recipes, that I combined and modified until it was as close as possible to what I remembered of the original. I'm posting it exactly as I made it, but you can always tweak it too. I wrote the last 3 ingredients by weight if you want to be precise, but if you don't care, just use about 1/2 cup for each.

    Recipe #492402

    This is my personal all-purpose gluten-free flour. But it is not a "delicate" flour, it is more of a hearty whole-grain flour that has a flavour (unlike very neutral bleached flour). So it might be inappropriate in a vanilla birthday cake. Also, this recipe goes by weight and is also measured with a scale when used in recipes. I strongly recommend that you buy an electronic scale with a precision of 0.05 oz if your ever intend to become serious in GF baking. Substitution of wheat flour for gluten-free flour in any recipe is by weight. You use the exact same weight of GF as you would for wheat. Since the volume per weight of every flour is different, it is not possible to substitute easily based on volume. All-purpose wheat flour weighs 4 ounces for every imperial cup. Additional precisions on weight/volume conversions can ben easily found on Google by typing "Weight/volume conversion flour".

    Recipe #483722

    This is a very versatile spice rub for any meat you'd like to roast : pork, beef, poultry, or even tofu steaks for vegan people. The coriander in the recipe gives a touch of freshness that balances the sweetness, saltyness and spicyness of the other ingredients. It is good on steaks, roasts, grilled or broiled meat. This recipe requires a spice grinder, but if you don't have one, you can use store bought ground spices.

    Recipe #468848

    I saw a couple "Neiman Marcus Chocolate Chip Cookie Recipe" on this website, but none was the real thing. Actually, the original can be found on Neiman Marcus' own website. I am copy/pasting it here, for the sake of exactitude.

    Recipe #425192

    I wanted a banana bread that was not flour and sugar with bananas, but more like... bananas with flour and sugar. So I searched and calculated the amounts of bananas in various recipes, and finally I found one that I was quite satisfied with (but I still modified it, I'm really not one for the usual "2 parts white flour + 1 part white sugar + 1 part butter"). This has a really dense and heavy texture. Though it is made in a cake pan, it is definitely not cakelike, and is more of a breakfast than a dessert.

    Recipe #423099

    I don't like granola, I often find it bland, dry and boring. But I made this recipe based on another one I found, and I find it perfectly good! A delicious and easy way to add fiber and omega-3 to a diet. You can substitute some of the nuts/seeds/grains to suit your liking. Can be made vegan by substituting the honey with something else, like agave or maple syrup.

    Recipe #422955

    This is a flavorful, vegan, healthy and non-stimulating alternative to regular brownies, thus making them adequate to eat in the evening even when you're an insomniac like me. The texture is somewhat cakelike, but they melt in the mouth. Also, don't expect a date taste, since it is quite overpowered by the strong carob flavor. Instead of flavor, the dates provide here some creamy brown sweeteness, more delicate than other sweeteners. And they are quite economical, too.

    Recipe #402276

    This is my personal carrot cake recipe. I don't recommend eating it without waiting overnight. The more you wait, the better the texture and flavour will become. This cake has a texture similar to a Queen Elizabeth cake, because of the dates and coconut. It is quite dense and creamy on the inside, with crunchy edges. For the spice measures in this recipe : I went by eye, knowing the strenght of the spices I have. These measures are approximate, feel free to experiment to suit your own preferences. This cake keeps well in an airtight container in the fridge. The preparation time I indicated includes hand-grating the carrots and hand-chopping the dates, using appliances will make it faster.

    Recipe #402112

    Are you one of those people who used to love sweet treats but have grown into finding them cloying? If so, then these cookies are just for you. This was originally the so-called $250 Neiman Marcus Chocolate Chip Cookie Recipe (I also posted it), but after making those and finding them too sweet, I made perhaps a dozen batches, gradually changing the dosages of various ingredients, until I (and my boyfriend) found them just perfect. There are many ways to make this recipe, with or without chilling the dough, and many hours of fun experimentation for you to find your favorite way of making them . So try these out and enjoy! Please note that this recipe was originally made for semisweet chocolate chips, but you can use anything, really, from carob chips to white chocolate.

    Recipe #400482

    This is a highly modified version of Old Fashioned Ginger Cakes by Rachel-Snachel . It is interesting because it uses no milk or eggs, and is devoid of refined sugar. This recipe's flavours are equilibrated for Blackstrap molasses, if you use regular molasses you might have to reduce the spices. This is a very nutritious, flavorful and comforting recipe on cold winter nights.

    Recipe #400320

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