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    Coppercloud

    Member since May 2007

    Chef #494607

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    Shared Recipe Slow-Cooker Chicken and Dumplings(Cook's Country)

    Friday, Jan 16, 2015 on Food.com

    "Cook time between 4-6 hours. I love the original recipe from them, so this should also be good. I will sub cooking sherry for the white wine. I got the sherry trick from ATK from a different chicken soap recipe and I now add that to all my chicken soup recipes."

    Shared Recipe Pesto Potatoes(Cook's Country)

    Friday, Jan 16, 2015 on Food.com

    "Use small red potatoes measuring 1 to 2 inches in diameter. High-quality Parmesan makes a difference here. **Prep time includes cooling time."

    Shared Recipe Marinated Mushrooms(Cook's Country)

    Friday, Jan 16, 2015 on Food.com

    "Try to find small mushrooms, about 1 1/4 inches in diameter, for this recipe. If your mushrooms are larger, halve or quarter them before cooking. You can substitute minced fresh chives or tarragon for the parsley. **Cook time includes 1 hour chill time."

    Shared Recipe Corn Chowder With Chorizo and Chiles(Cook's Country)

    Friday, Jan 16, 2015 on Food.com

    "Be sure to save the cobs for the chowder."

    Shared Recipe Slow-Cooker Roast Beef With Mushroom Gravy(Cook's Country)

    Friday, Jan 16, 2015 on Food.com

    "**Roast is salted and chilled for 18-24 hours BEFORE cooking. I added this time into the prep Time.** Trim all visible fat from the surface of the roast before salting. If your roast is less than 4 pounds, begin checking the internal temperature at 1 hour. Take the temperature as quickly as possible. The roast and gravy cook together for 1½ ..."

    Shared Recipe Chicken Tikka Masala(Cook's Country)

    Friday, Jan 16, 2015 on Food.com

    "Garam masala is an Indian seasoning made from warm spices like clove, cinnamon, pepper, cardamom, and cumin. Our taste test winner is McCormick Gourmet Collection Garam Masala."

    Shared Recipe Tipsy Squire(Cook's Country)

    Friday, Jan 16, 2015 on Food.com

    "This trifle is that most of the components can (if not should) be made in advance. Once assembled, Tipsy Squire actually improves after an overnight stay in the fridge. You’ll need a 3-quart trifle dish to make this impressive dessert. Bake shops sell sponge cake in various sizes; just trim larger cakes to suit this recipe. To stale cake roun..."

    Shared Recipe Best Chocolate Tart(ATK)

    Wednesday, Jan 14, 2015 on Food.com

    "Serve with whipped cream, if you like, and substitute cognac for the vanilla extract. Toasted and skinned hazelnuts can be substituted for the almonds. Use good-quality dark chocolate with a cacao percentage between 60 and 65 percent; our favorites are callebaut intense Dark chocolate, L-60–40nV, and Ghirardelli 60% cacao Bittersweet chocolat..."

    Shared Recipe Apple Cider Doughnuts

    Sunday, Jan 11, 2015 on Food.com

    "Adapted from Lauren Dawson at Hearth Restaurant, found on smittenkitchen.com."

    Shared Recipe MUSHROOM SOUP WITH BACON BITS Grybø Sriuba Su Laðiniu

    Friday, Jan 9, 2015 on Food.com

    "MUSHROOM SOUP WITH BACON BITS, from illeatyou.com. Lithuania Soup."

    Shared Recipe Broccoli-Cheddar Latkes

    Thursday, Jan 8, 2015 on Food.com

    "Latkes made with 1lb broccoli and 1 potato. Original recipe calls for 1/4 cup canola oil inside the batter, I may try this with melted butter instead. I would also squeeze out the grated potatoes and broccoli, because the dryer they are, the crispier they fry. Original recipe from Nina Safar on Yahoo Food."

    Added Recipe Photo to Tarte Tatin(Cooks Illustrated)

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Tarte Tatin(Cooks Illustrated)

    Sunday, Nov 23, 2014 on Food.com

    Reviewed New York-Style Crumb Cake (America's Test Kitchen)

    Sunday, Nov 23, 2014 on Food.com

    I have made this three times now. My DH is in love. He really loves crumb topping and this has the best crumb to cake ratio. I drop the crumb from very high that way is pushes into the cake batter. This makes some of the crumb cook into the cake. I always try to freeze some before all of it is gone. It does defrost very well."

    Added Recipe Photo to New York-Style Crumb Cake (America's Test Kitchen)

    Sunday, Nov 23, 2014 on Food.com

    Reviewed New York-Style Crumb Cake (America's Test Kitchen)

    Sunday, Nov 23, 2014 on Food.com

    I have made this three times now. My DH is in love. He really loves crumb topping and this has the best crumb to cake ratio. I always try to freeze some before all of it is gone. It does defrost very well."

    Added Recipe Photo to Nectarine Pie

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Nectarine Pie

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Gourmet's Vanilla Bean Cookies

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to French Silk Pie (Americas Test Kitchen)

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Eggnog Snickerdoodles(Cook's Country)

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Chai-Spice Sugar Cookies(ATK)

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to The Best Pumpkin Pie(ATK)

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Butterscotch Cookies(Cook's Country)

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Cherry Cranberry Pie

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Cherry Cranberry Pie

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Cherry Cranberry Pie

    Sunday, Nov 23, 2014 on Food.com

    Added Recipe Photo to Old-Fashioned Pecan Pie(ATK)

    Sunday, Nov 23, 2014 on Food.com

    Shared Recipe Upside-Down Lemon Meringue Pie

    Monday, Jun 2, 2014 on Food.com

    "Martha Stewart’s, meringue crust with lemon curd filling and whip cream topping. This was original a recipe from Josephine Rege. I can't wait to try making this for all the lemon lovers in our house. Prep time includes cooling time."

    Reviewed Stir Fry Sauce

    Saturday, Apr 26, 2014 on Food.com

    This is good, but I added 1 thai chilie, 1/8 tsp toasted sesame oil, and 2 tsp more soy because it was not enough liquid for the amount of veggs we had. I will use this again"


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