Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / horseplay's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    21 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This recipe was printed in our local paper. I tried it last night and had to share it! Halibut caught on longlines from certain regions may be sustainable according to seachoice.org, however, a better choice such as land farmed rainbow trout or Alaskan pollock would probably also be tasty!

    Recipe #378638

    Wow, I love these fresh and healthy salad rolls, and I can't believe I couldn't find a recipe on this site (unless I'm blind)!

    Recipe #375550

    A pretty little dessert! Great to serve on a hot day or after a summer barbeque. I used navel oranges for mine - please note that if you use another type/size of orange, you may have to change the quantity of syrup/juice accordingly. You will probably end up with excess granita, but better too much than too little!

    Recipe #367688

    A fresh and crisp drink. I first made this to serve at an Asian-themed dinner party, and it was great! The original recipe called for crystallized ginger to be placed in the glass, but I felt weird about that so I left it out. I'm not sure what lychee puree is exactly, so I found canned lychees in syrup at my grocery store and blended them for a few minutes. I had to strain it a little through a colander because the lychees didn't blend perfectly so it was a little gross looking, but in the end I came out with a milky liquid that worked well.

    Recipe #357995

    It was lunchtime, and my boyfriend said, "I don't want any meat or dairy products today." A plate of veggies wasn't going to fill us up, so I had to rummage in the cupboards a bit. This is what happened. Next time I might add some green onions.

    Recipe #326804

    I've refrained from calling it a mousse because I know mousse connoisseurs will claim "there's no eggs, it's not a mousse!" But it comes out rich and velvety like any real mousse. A note about the portions: I said it makes enough for four, but I used martini glasses to serve it in and it didn't quite fill them as much as I would have liked. So depending on the size of what you're using to serve the mousse-like dessert in, you might want to make sure you have enough whipped cream to add some on top. It also tends to be a bit rich, so you may be happy with smaller portions, also. From the Hersheys website.

    Recipe #284065

    In the Old Port of Montreal, there is a gelato shop that serves strawberry basil mint ice cream. We've been going there every summer for this unique and outstanding ice cream. I've been making all sorts of mousses lately, and remembered this ice cream, and thought it might make a good mousse. I was not wrong. The amount of sugar used is about right for sweetened berries. If you have unsweetened berries, you may want to add more sugar, depending on your tastes.

    Recipe #276757

    I found this recipe on canada.com, and it's from chef Massimo Capra's book One Pot Italian Cooking. He called it Gamberi e Fagioli. I used much, much more tarragon and a bit more fennel than what is called for in the recipe and found it had a great level of flavour - I don't think I would have liked it as much with the amounts in the recipe, but I left them as is so you can make your own decision. I served over angel hair pasta. Since there is no sauce, just broth, I made sure to ladle lots of broth over the noodles to give them flavour. The broth is pretty tasty so it turned out okay, I think!

    Recipe #268958

    From the Vancouver Province newspaper, May 2007. The first time I made this I used half white half wild rice, and I also used finely chopped Emmental cheese as I had forgotten to buy Parmesan. I served this with chicken cordon bleu and a salad, and I found that one stuffed tomato per person was quite sufficiently filling.

    Recipe #227521

    The original recipe suggested blueberry muffins, but I imagine they would be good with a variety of flavours... I think I'll try chocolate chip muffins next.

    Recipe #225396

    Light little cookies with a hint of coffee. It won't kill you to make them without cream of tartar. I made these on Christmas Eve, realized I had no cream of tartar, wasn't going to go out and get any (are you crazy?), did without and had a hit. Although it's probably better if you have some.

    Recipe #201704

    I found this recently while going through some papers from high school - something we did in a bio lab. It was actually pretty tasty. Here is the intro: "Fermentation has been used by mankind for thousands of years for raising bread, fermenting wine and brewing beer. The products of the fermentation of sugar by baker's yeast Saccharomyces cerevisiae (a fungus) are ethyl alcohol and carbon dioxide. Carbon dioxide causes bread to rise and gives effervescent drinks their bubbles. This action of yeast on sugar is used to 'carbonate' beverages, as in the addition of bubbles to champagne). We will set up a fermentation in a closed system and capture the generated carbon dioxide to carbonate our home made ginger ale. You may of course adjust the quantities of sugar and/or extract to taste. Note that the lemon called for in step eight is optional. And if you want a spicier drink, you can increase the amount of grated ginger. As with any yeast fermentation, there is a small amount of alcohol generated in the beverage (about 0.4%)". Credit on the page is to: http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

    Recipe #198880

    Cacciocavallo is available at most large supermarkets, like Loblaws or the Superstore. Disturbingly enough, it's kind of shaped like a fetus.

    Recipe #86602

    Super light and fluffy, sweet and tangy. Love it. The original recipe called for a whole cup of sugar, but I halved it for health and it tasted just fine.

    Recipe #86469

    I believe this is a traditional appetizer. I've had it at a couple Italian restaurants. The salt of the prosciutto and the sweet melon go well together.

    Recipe #83619

    Use big bananas! If your bananas are too small or too mushy, they will burn.

    Recipe #81480

    Haven't tried these yet, but I got this recipe from Oprah.com along with the Orange Cranberry Cookies which turned out great, so I'm sure these will be nummy too.

    Recipe #78233

    Courtesy of Oprah.com, with modifications. Who has access to "evaporated raw cane sugar," anyway? I'm not too too sure on how many cookies it makes, but it's a lot.

    Recipe #78231

    I think I got this from the Urban Peasant website. It is soooo good to make on a snowy night while curled up with another warm body and a movie.

    Recipe #74529

    This is from HeartSmart Chinese Cooking, by Steven Wong. Every single recipe in this book is delicious, and since I can't post them all, you should just buy it. The recipes are great because they taste authentically Asian, but are a lot lower in fat and salt than a lot of traditional recipes. Prep time includes marinating time. Can be served over rice, but I find it's a filling meal in itself.

    Recipe #74528

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites