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    You are in: Home / Abby Falck's Public Recipes
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    34 Recipes

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    This is designed for a smallish slow cooker. As with all split pea soups, it tastes better the next day, but it will thicken up considerably and will need more water added to thin the consistency.

    Recipe #514863

    Based on Cooks Illustrated's Asian-Style Braised Short Ribs. Cooks in 8-9 hours on low or 5-6 hours on high. Works well with either boneless or bone-in short ribs. Serve over white rice.

    Recipe #514495

    This is an intensely flavorful stew based on Cooks Illustrated's Hearty Fisherman's Stew. This recipe is scaled for a small (about 3 qt.) slow cooker. For a larger cooker, double the recipe.

    Recipe #514494

    Based on Cooks Illustrated's Garlicky Shrimp slow cooker recipe. This recipe produces a generous amount of flavorful broth, so have some crusty bread on hand to soak it up! This recipe is for a small slow cooker; for a large cooker, double the recipe.

    Recipe #514492

    Closely based on Cooks Illustrated's Creamy Crab Dip for the slow cooker. Works best in a small slow cooker. This dip has a TON of crab flavor!

    Recipe #514491

    My husband LOVES this apple bread, which is his mother's recipe.

    Recipe #513822

    This is NOT an authentic Pad Thai recipe, but it's a delicious version of American Pad Thai. Based on Cook's Illustrated's Pad Thai with some additions from SheSimmers.com. It comes together VERY quickly once you start cooking, so make sure all your ingredients are prepared in advance.

    Recipe #513559

    This is a basic recipe for biryani; additional vegetables or meat can be added as desired.

    Recipe #508999

    I got the idea for this frosting many years ago, when I read that, on her 100th birthday, the Queen Mum's cake had a gin frosting. I don't think I'd reached the legal drinking age yet, but I already knew that sounded delicious! This is NOT a recipe for a child's birthday cake! It's for a very grown-up birthday cake to get your grown-up friends tipsy on cake. Not for those under the legal drinking age in your jurisdiction. I finally found the perfect frosting to absorb the gin without becoming runny - Swiss meringue. Although it sounds complicated, it's actually a very forgiving recipe. In fact, one of the best things you can do is ignore it for several minutes at a time. You just need a stand mixer and a candy or meat thermometer that can read 160 degrees Fahrenheit. This makes enough to frost a 9-inch, 2-layer cake. If you don't want to use raw eggs, or have no use for a lot of yolks, pasteurized egg whites from a carton work equally well.

    Recipe #507370

    From the kitchen of my great great aunt Mertie Rensberger, who lived on her own in rural Indiana until she died of old age at 98. This was the cake I learned to bake on. I would've liked to have transcribed this verbatim from Mertie's notes, but food.com doesn't accept "soda" as an ingredient. Understandable, since I remember the first time my mother made this with me I thought we were supposed to put 7-Up in the cake!

    Recipe #507355

    Most chicken tagine recipes call for a whole chicken. I prefer leg quarters because they're inexpensive, perfectly suited for slow, moist cooking, and give the sauce great flavor. Preserved lemons are usually found at Middle-Eastern grocery stores or Whole Foods.

    Recipe #506685

    When I started making homemade Mapo Tofu, what surprised me most was how quick and easy it is! Wilt some greens in towards the end for a one-dish meal. This mostly-authentic recipe is based on the Mapo Tofu recipe at Rasamalaysia.com, adjusted for taste and what I can find at the local Asian grocery store. It makes a pretty spicy dish. To moderate the heat, replace some or all of the chili oil with vegetable oil. I LOVE Szechuan peppercorns, so I use a lot of them. Use less if you like.

    Recipe #506679

    I couldn't find a recipe anywhere for coffee ice cream that didn't use either instant powdered coffee or a long and annoying process of steeping coffee in milk and cream, so I made one up. I used evaporated milk - NOT condensed milk! - to compensate for the water in the espresso. This recipe doesn't require a lot of egg yolks to be absolutely divine!

    Recipe #506660

    This combines the peanut sauce recipe from SheShimmers.com with the one found in my Thai cookbook, Cracking the Coconut.

    Recipe #505400

    Fresh peaches make this an outstanding summer drink. Use very ripe peaches - if buying from the grocery store, let them ripen in a paper bag on the counter for 3-4 days. It's okay if they're overripe or bruised, just pare out any really rotten bits. This is a sweetened tea, but it's not Southern-style sweet tea. For sweet tea, use an additional 1/4 to 3/4 cup of sugar, to taste.

    Recipe #504039

    This is a quick, easy, and delicious sauce based on the Chinese Honey Chicken recipe at RasaMalaysia.com. Fry or saute your favorite meat in bite-size pieces, toss with this sauce, and serve over rice. The oil is used mainly for carrying the chili and garlic flavors, and you can easily reduce it if you're counting calories.

    Recipe #502830

    This isn't authentic, and it doesn't come from anywhere. It's just a dressing I made up that I love to put on my Nicoise salads. It's best made a bit in advance so the herbs have some time to release their flavors.

    Recipe #484287

    This salad is a full meal by itself and bursting with summer flavor.

    Recipe #482813

    I love to make this recipe on hot days when I have fresh, ripe tomatoes from the farmers' market.

    Recipe #482812

    Don't use butter instead of lard; the texture is too soft and it won't cream properly. If you must substitute, use vegetable shortening.

    Recipe #480241

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