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    100 Recipes

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    This is soooo good!My mom cannot get enough of these potatoes;me and her usually polish off the whole bowl in one sitting! Believe me the end dish is greater than the sum of its parts.Don't let the anchovies scare you from trying this-they add a delicious and much needed umami flavor.Originally fromGrowing Up in A Korean Kitchen by HiSooShin Hepinstall

    Recipe #454726

    Sweet chickpeas?Well,it's definitely unique,but it's also really's dense,moist,and very sweet. This is probably kin to burfi or halva way back on the family tree-my guess is this is a recipe introduced by the Moors and adapted by the Spanish. Cooking your own chickpeas is preferable since they will always have a fresher nuttier taste and canned ones can be tinny.That being said, the recipe won't be a disaster if you use them.Definitely do not make these with leftover chickpeas that have already been seasoned with something savory.And yes,you should go ahead and skin them,it's worth the trouble. This has a lot of orange peel and is very sweet;if you like you can reduce the sugar down to about 3/4 cup and it should still turn out great.Adapted from original recipe in the Practical Encyclopedia of Mexican Cooking.

    Recipe #448949

    Another great Saveur recipe.The already sweet dates caramelize in the oven,inbued with the smoky goodness of the bacon..then you bite into it-it's soft,and gooey,giving way to a even gooier ,creamy center and then you get a surprising little crunch from the salty almond.MMMMM.... These went over well at my B-day even among those that claimed to dislike goat cheese.(suggestions were made about subbing cream cheese,but I didn't hear any complaints;)The goat cheese really isn't overpowering;it's tangy creaminess is what harmonizes the sweet and savory flavors.I just wish I could eat these more often !

    Recipe #448640

    A Saveur recipe.Wow!.I had this as the main dish at my 21st birthday.Everyone loved this,even the people that weren't big on lamb!The way the briney-ness of the anchovies and capers combined with the refreshing herbs was delicious-and helped cut some of the smoky richness.Think Mediterranean salsa verde,not Mexican.Don't be afraid to splurge on a nice olive oil for this if you can afford to:it's definitely worth it and the flavor will shine through in every bite.You could substitute dried tarragon in a pinch,but you should definitely not use dried parsley or mint because it makes up so much of the salsa's body.If you double the recipe only make the one recipe's worth of sauce as this really makes more than you need.You won't mind the leftovers though;the flavors continue to meld and improve as the sauce sits overnight.It's still good a couple of days later if you refrigerate it . I haven't given detailed instructions for how to start a fire/when it's ready;I think most people already how,but in case you don't ,there are plenty of other sources that can instruct you on the best way to do it better than I can,so please don't make this and tell me it turned out badly because I didn't spell it out step by step;take responsibility for your own grilling!:) From Saveur Issue 123,October 2009.

    Recipe #448638

    Yes,bacon grease.No,they aren't healthy(bacon grease)But they are the best damn fried plantains I've ever eaten(bacon grease!). The Bf made these one day and I was dubious-1 because he's not the best cook and 2 because of a former fat phobia I was wary of bacon grease...but these are amazing.I've been hooked ever since. The key to a great tasting fried plantain(other than bacon grease ;) is to cook them to a caramelized goodness without burning them too much.Green plantains can be tasty too,but for this recipe you want really,really ripe plantains.They should have more black than yellow ,or be all black.You don't want to cook these too fast either,so if they seem to be burning before they're cooked ,turn the heat down .At least 6 -8 minutes per batch.

    Recipe #448084

    My favorite way to make refried beans.Especially good for vegetarians-you get the good,smoky flavor without lard,a nice kick from the chipotles too,and a dish that's still authentic.The epazote is classic.It's used all over Mexico in bean dishes(it's said to be a digestive aid) .Epazote does have a pungent flavor and aroma that's a bit of an acquired taste,so if you don't like it,or it's unavailable where you live,cilantro makes a fine substitute.Use the lesser amount of chipotles for a milder dish-they can be surprisingly spicy-I like to use a lot.Btw;for best results,use homemade beans.This serves 4 as a side dish;I like to eat this for lunch as my protein,in which case it makes 2 large servings.

    Recipe #447970

    To my taste the grapefruit makes this more refreshing than plain limeade,it has way more flavor,and it's just as easy to make.Even if you don't like grapefruit ,you should try this;the grapefruit doesn't overpower.You really have to try this.Cook time is chill time.Originally from The Practical Encyclopedia Of Mexican Cooking by Jane Milton.

    Recipe #447967

    Very refreshing on a hot day(or with hot food).Aguas Frescas aren't very strong ,but that's what makes them good thirst quenchers.How much sugar and lemon you need will depend on the flavor of the fruit you use.You absolutely have to strain this to get out all the annoying little seeds.

    Recipe #447644

    Bread traditionally made for Dia de Los Muertos,or in my family ,on my birthday,which just so happens to be on the same day.My mom's made this for me every year since I was about 15;it originally came from a Mexican cookbook(don't remember the title)This bread is sweet and egg-y;btw it makes excellent French Toast the next day.

    Recipe #447068

    The oil found in orange rind is very beneficial when used cosmetically.It cleanses and smooths the skin due to its anti-inflammatory and antiseptic properties.It's even said to be an aphrodisiac.Rosemary is good for toning the skin,,aiding respiratory problems ,and pain relief.It has a high percentage of camphor,good for soothing sore muscles.Both are said to have relaxing scents,good to use as stress relievers and anti-depressants in aroma therapy.

    Recipe #446592

    Mangoes,sour and sweet,fragrant Thai basil,crunchy Brazil nuts,and a spicy-sweet sauce to pull it all together!I like to eat this for a main meal on a 'fruit day'(just veggies and fruit to cleanse and give your digestive system a rest).This is very satisfying even though it's light.The original recipe called for the Brazil nuts to be dehydrated at 115 for 2 days,feel free to make it however you like.If you can't find Thai chiles a pinch of cayenne will work;if you can't find Thai basil any variety will do,even though it will lack the special aromatic taste of Thai basil,it will still be very good.Adapted from the original recipe in Raw Food,Real World by Matthew Kennedy and Sarma Melngailis.Cook time Is prep Time.

    Recipe #446591

    Embarrassingly easy.You can use fresh mint by all means,I prefer to use dried because I think the tea comes out stronger. Not just for upset stomachs,this is a really refreshing tea with a spicy-fresh flavor that I like to drink anytime it's cold outside. This is another good tea for when you have a cold;and of course it's good for indigestion,nausea,or other stomach ailments.The ginger helps circulation so it really warms you up!

    Recipe #444685

    With some Thanksgiving leftovers,a bag of pistachios,and some inspiration from 'zaar I came up with this soup.I use home made turkey broth and pumpkin puree made from a freshly roasted pumpkin for the best results.Sure you could just crack open a can of broth and a can of pumpkin...but you 'll definitely be missing out! A note:the amount of broth varies so much because it depends on how thick you're pumpkin is;I only used 1/2 cup because the pumpkin puree I made was very thin,but if yours is thicker(like from a can :( ) you may need a lot more broth.Also,made with vegetable broth,this would make a very good vegetarian soup.

    Recipe #444681

    I came up with this idea one day to use up extra oranges,basing it on a plain sponge cake recipe.The recipe may look long and involved but it's really very easy! The only special equipment you need is a thermometer-and patience:don't peek at the cake too soon;the draft of air will make it fall,and you'll end up with a crater in the middle of your cake.Just keep an eye on it through your oven window and everything will turn out great.

    Recipe #443619

    Do you love old fashioned pies ,you know,the kind people have almost forgotten about because they don't come ready in the frozen food section?Do you love dark,gooey super sweet deserts?Do you love molasses?Do you eat it by the spoonful?(So maybe you don't eat it by the spoonful..that's just me)If you do this is the ULTIMATE pie.There's nothing to get in the way of all that dark,delicious,molassesey goodness.Serve with a big cup of hot,strong coffee.If you don't LOVE molasses,don't even try this-you've been warned.

    Recipe #443373

    This is like lemonade-with a kick!Much more concentrated than other lemonades,and feistier ,this is a great way to ward off a cold .The lemon and cayenne contribute vitamin c ,while the honey soothes sore throats and contributes its own antibacterial properties.This is good warm too.Slightly modified from a health food cookbook.

    Recipe #443304

    This is my favorite way to cook yellow squash.I think the cumin and butter really play up the fresh ,subtly sweet flavor.It really doesn't get easier than this.Serve with a Mexican /Southwest meal.You could play around with this and even make it Indian style to go with a curry.Yield is approximate.

    Recipe #442029

    Sugar is very effective for exfoliating away dead skin cells;adding olive oil and honey makes it gentler and more moisturizing,while the rosewater makes it smell amazing! I've found these proportions to be perfect for me,but you can up the sugar to make it more effective.I never buy commercial exfoliants ;this is cheap,easy to make and leaves your skin soft and glowing!

    Recipe #441787

    the best s'mores ever!I made these one day with what I had laying around the house to satisfy some serious munchies...and they turned out great! gooey and satisfying like original sm'ores but with more flavor

    Recipe #441451

    This is a very tasty way to prepare eggplant.,almost like an Asian baba ganoush.Note that it is supposed to be very spicy,but poblanos do vary a lot ,so you may want to use more or less depending on your tastes and the peppers you have.I suspect it would be more authentic to use small thai chiles ,but I've always made it like this with good results.another good way to prepare this would be to char all the ingredients on an outdoor grill to impart an even smokier flavor.

    Recipe #439188

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