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    120 Recipes

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    This one is from my 1972 Sunset Mexican cookbook. Everyone has their preconceptions. One which is quite common in many places of the world is that the Swiss are all dairy farmers, a la Heidi. So it's only natural for the Mexicans, who have far fewer dairies, to name this dish in honor of that far away and mystic land. Be that as it may, this is one incredible dish, a real diet buster!

    Recipe #88413

    THIS RECIPE IS NOT FOR THE FAINT OF HEART, LITERALLY! Years ago I found this recipe in a magazine, I think it was Sunset. I gave it to my sister Eve. It was so wonderful she fixed it so often we all got burned out. I lost track of it over the years. Today I had supper at her house and I mentioned my recipe for Brie Pasta and she gave this one back to me. I really like both but I think maybe this one is a bit better, maybe. Prep and cooking times and yield are a guess.

    Recipe #87716

    Grilling is cooking over hot coals. Barbecuing is cooking over indirect coals at low heat for a long time, usually with aromatic smoke added. It's the "crock pot" of charcoal cooking. I use an "El Cheapo Brinkman" smoker and get fantastic results. It's called "el Cheapo" because they only cost about $50. It will cook just as well as one costing thousands, it just won't impress your friends as much, if you're in to that sort of thing. The rub is from "How to Cook Meat" The cooking time includes 48 hours brining time.

    Recipe #86765

    Baked Apples go back to my childhood. This isn't Mom's recipe, just one I picked up a long time ago and naturally it's been changed, morphed, and evolved over the years. My thanks to all of the people I've stolen bits and pieces from. The measure of ingredients is approximate to give you a scale to judge proportions by.

    Recipe #84487

    I claim this one is mine. (It bears no resemblance to what I started off with several decades ago). As with most chili, soup, stew, or sauce it's a lot better when made the day before and reheated.

    Recipe #81472

    This one is from CHILI PEPPER magazine. Red Caldwell has been winning cooking, grilling, and barbecueing compititions for the last 15 years. These are the ABSOLUTE BEST TEX-MEX BEANS ever.

    Recipe #81034

    *** WARNING *** The only way to make this recipe "healthy" is to drive a stake through it and leave it exposed to direct sunlight!

    Recipe #80093

    Ramen has been a standby over years of back packing, motor camping and desert 'prospecting' where conserving water and cooking fuel were always at the front of our minds. A home made dehydrator added light weight, easy to use jerky and vegetables to the pot. Now any time I want a quick meal, as often as not it's Ramen. It's inexpensive, quick, and delicious. What more would you want?

    Recipe #79671

    Another one that lands itself to mixing the night before and baking the next day after work. It also lends itself to what you have on hand. Increase or reduce the chilies to taste,try other meats. You can go anywhere with this one.

    Recipe #79518

    This is great to make the night before without the corn chips, cover with plastic wrap, stow in the fridge. The next night top with the chips and bake. I've made it with an incredible varity of ingredients. You can't make many mistakes, it comes out good in almost any circumstances. When I first got the recipe it called for breakfast sausage hence the name.

    Recipe #79514

    This one is so easy to throw together and tastes so good. The only hastle is the Side Boys, SO, Invite your friends over for dinner, give them a drink and put them to work preparing Side Boys. That's why there are bar stools on the other side of the counter. In all truth, communal food preparing goes back to our prehistory, it is a great way to grow closer.

    Recipe #79013

    In the late 1960's I got this from a small Restaurant outside of Houma Louisiana. I remember I "oiled" the cook's vocal cords with a lot of cold Jax Beer to finesse the recipe out of him. About the only thing I've changed is re figuring it for the crock pot.

    Recipe #78122

    My friend Jolene gave me this fool-proof recipe 25 years ago. It works for Basmati, Jasmine, Long Grain, just about any type of Rice I've tried. Just follow the recipe and it works every time. I much prefer the flavor of Basmati.

    Recipe #78118

    This is a diet buster, it's wickedly delicious and it is so easy and quick. It's from my all time favorite cookbook Fanny Farmer's, my copy was printed in 1965 and it's still the best basic cookbook I've come across.

    Recipe #78113

    In my misspent youth this was my favorite munchie food. It was quick, easy and the smell coming from the oven would drive us crazy. It stands alone without frosting but it is killer with Seven minute Vanilla frosting. (see my recipes)

    Recipe #78107

    Portions of this recipe were artfully stolen from various meat ball, meat loaf, and hamburger recipes over the years and skilfully blended by yours truly. They're good--if I do say so myself.

    Recipe #77912

    After 40 years of stealing spanish rice recipes this is what I have come up with to date. "Watch for future development."

    Recipe #77908

    My friend Jolene gave me this one. I think she got it from "Diet for a Small Planet". It's one of those "keep all of the ingredients on hand for emergencies" recipes. When you burn something, quietly get of it and make this. No one will know. Prep. time doesn't include cooking the rice.

    Recipe #77683

    The name of this recipe should be "Grilled, whatever you like, with Roasted Pepper Vinaigrette". I've served it over Seabass, Halibut, Tuna, Chicken, Turkey, and Pork chops. It's almost buy what's on sale and light off the grill. It came from the "Weber's Big Book of Grilling"

    Recipe #77681

    This is the current incarnation of a lifetime of chili loving. I've begged, borrowed, and stolen bits and pieces of this from just about everyone.

    Recipe #77422

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