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    Rare Affaire

    Member since Dec 2012

    Chef #2600709

    From United States

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    Added Recipe Photo to Seafood Trio W/Shrimp, Scallops and Crab

    Tuesday, Jan 29, 2013 on Food.com

    Shared Recipe Seafood Trio W/Shrimp, Scallops and Crab

    Monday, Jan 28, 2013 on Food.com

    "This is my re-creation of a fabulous dish of shrimp, scallops and crab that I enjoyed in Northern California almost 40 years ago. It made such an impression on me that I've tried to find someone... anyone... who served it ever since, but with no success. Now, here is my own version that I believe captures the original qualities I've tried so many..."

    Shared Recipe Amazing Shrimp Louie Salad

    Saturday, Jan 26, 2013 on Food.com

    "This is the my personal favorite of all salads, and it makes a great lunch or light dinner. You don't see it much any more in restaurants since it was popular back during the 1950's, but it's so hard to top, I can't believe it's not on every menu to this day."

    Added Recipe Photo to Top-Rated Reuben Sandwich

    Saturday, Jan 19, 2013 on Food.com

    Shared Recipe Top-Rated Reuben Sandwich

    Friday, Jan 18, 2013 on Food.com

    "The Reuben is the epitome of the great deli sandwiches... every ingredient is important as well as how it's prepared. This is how we make our own Reuben, and we've been told it's the best in the Northwest. It takes making your own ingredients in several cases, but we certainly feel it's worth the trip, as have our fans."

    Shared Recipe Louie Dressing (For Seafood Salads or Reuben Sandwiches)

    Friday, Jan 18, 2013 on Food.com

    "One of my favorite memories of going to a restaurant when I was growing up was getting to order a Shrimp Louie or Crab Louie from someplace like the Reuben E. Lee. It wasn't until later in life that I discovered the joy of a well-crafted Reuben sandwich (no relation to the restaurant mentioned earlier), which later in life became one of our highes..."

    Shared Recipe Incredible Corned Beef

    Thursday, Jan 17, 2013 on Food.com

    "This corned beef is so much better than anything you can possible find in the store (unless you have an in with an awesome neighborhood delicatessen). This is the recipe we use in our top-ranked Reuben sandwich, and the right corned beef makes all the difference! If you want to brine your own beef, you certainly can, but it's just as easy to use ..."

    Added Recipe Photo to Ceviche Skewers

    Thursday, Jan 17, 2013 on Food.com

    Shared Recipe Ceviche Skewers

    Tuesday, Jan 15, 2013 on Food.com

    "This recipe is a terrific item as an hors d'oeuvre or appetizer. We have used it several times at wine tastings and parties, and have always gotten rave reviews. (We had a European instructing chef at our culinary school/alma mater tell us that "Americans usually don't know how to do fish, but this is excellent.") We have paired it with Oregon R..."

    Shared Recipe Homemade Hoisin Sauce

    Tuesday, Jan 15, 2013 on Food.com

    "I've tried a number of commercial hoisin sauces but none have ever quite had that quality that I recall from when my mother was learning Chinese cuisine from a gentleman who learned cooking in Asia. This is my own fresh hoisin that is as close as I've come to date, and I prefer it on ribs, on chicken & Chinese noodles as a topping for salads, and ..."

    Shared Recipe Morello Cherry Preserves

    Monday, Jan 14, 2013 on Food.com

    "This is our favorite way of having cherries on hand that can be turned into a bunch of great recipes with minimal effort... sauce, vinaigrette, dessert topping, pastry filling, or a wonderfully simple but amazing glaze. Keep it on hand yourself and find out how many uses you can find for it!"

    New Topic Recipe Auto-correct Purgatory in Suggestions & Comments

    Monday, Jan 14, 2013 on Food.com

    "I've been posting recipes on Food.com for a couple of weeks now, and I've decided that the auto-correct for the ingredient list was intentionally designed to make it impossible to post a recipe as a person intends.

    Example: I have a Beefy Roast Potato recipe which I posted here the other day. One of the ingredients is a garlic-infused canola oi..."

    Shared Recipe Beefy Roast Potatoes

    Friday, Jan 11, 2013 on Food.com

    "These are an awesome way to fix potatoes when baked or mashed just won't cut it. It's simple, has lots of flavor, and the par-cooking broth can be re-seasoned and re-used for future batches, or can be re-tooled and turned into the base for beef soup recipes."

    Shared Recipe Thai Noodle Delight With Sweet-Spicy Peanut Sauce

    Thursday, Jan 10, 2013 on Food.com

    "This recipe is absolutely delicious and a great choice when you want something that breaks out of the typical daily grind of typical Western meals without any need for specialty tools or exotic techniques. It does call for a couple of slightly exotic ingredients, but you can't cook even thoroughly Americanized Thai without something of that nature..."

    Shared Recipe Deli Mayonnaise (Recipe With Tutorial)

    Thursday, Jan 10, 2013 on Food.com

    "This is the best mayonnaise for several reasons. First, it hands-down has more flavor than commercial mayo. Secondly, it's lower in fat than store bought varieties. And third, when properly emulsified, it has a fantastic shelf life! (Six months??!! Who has mayo that doesn't get used up before that?) Don't let the length of the directions put ..."

    Shared Recipe Marionberry Vinaigrette

    Thursday, Jan 10, 2013 on Food.com

    "Being long-time residents of Oregon, we have the advantage of marionberries being local for us... but if you don't have marrionberry jam available in your store, fear not! One of the best things about this recipe is how you can substitute dozens of other varieties of jams, preserves or marmalades and you'll get wonderful if different results. We'..."

    Shared Recipe Southwest Black Bean Soup

    Wednesday, Jan 9, 2013 on Food.com

    "This is a great, flavorful, hearty soup that we fix often during the winter months, but it also works fabulously as half of a soup and salad combo when the weather is warmer. It's got plenty of flavor but not as much heat, and you can scale how garlicky the final results are with one simple adjustment. We've also varied the recipe by changing the..."

    Added Recipe Photo to Curried Fried Rice

    Wednesday, Jan 9, 2013 on Food.com

    Shared Recipe Curried Fried Rice

    Monday, Jan 7, 2013 on Food.com

    "This is a delicious, savory, thoroughly Westernized side dish for those who may not be huge curry fans but would like an interesting alternative to that typically boring white rice with your meal. This is flavorful and not as hot as most Thai or Indian curries. It's also a glorious, vivid yellow when it's finishes, so goodbye to your typical ghos..."

    Shared Recipe Fig Balsamic Vinegar/Syrup

    Saturday, Jan 5, 2013 on Food.com

    "This is incredible on Caprese salads, but it can be used any time you want a rich, sweet balsamic with lots of fruitiness. It could be considered a "vinegar" but is thicker and sticks to food more like a syrup. It also uses commercial balsamic, NOT artisan balsamic, but you'll never miss it. This is better than any store-bought fig balsamic you ..."

    Shared Recipe Panini Oil

    Saturday, Jan 5, 2013 on Food.com

    "Super simple to make! We tested this against butter and good olive oil as what to paint on bread when grilling up paninis, and this infused oil was our favorite for both flavor and crispiness."

    Shared Recipe Amazing Simple Greek Pasta Voutirou

    Tuesday, Jan 1, 2013 on Food.com

    "Need an incredibly tasty, super fast side that can even pinch hit as a vegetarian main dish? This simplified version of "makaronada voutirou" is our go-to dish when we're feeling too lazy to do a lot of cooking but still want something delicious and satisfying."

    Shared Recipe World-Class Garlic Bread

    Tuesday, Jan 1, 2013 on Food.com

    "We've been told by others this garlic bread is "the best" they've had (including the big-named Italian restaurant chain... yes, you know who we're talking about.) It's simple (only four ingredients!) crispy, garlicky, and flavorful. You can also cook it by pan frying, broiling or grilling. It doesn't get soggy and the garlic doesn't burn before ..."

    Added Recipe Photo to Prime Rib Perfected

    Tuesday, Jan 1, 2013 on Food.com

    Shared Recipe Prime Rib Perfected

    Monday, Dec 31, 2012 on Food.com

    "This recipe/technique is the result of about 2 decades of research & experimentation. We feel it is the best of all worlds for succulent, savory, pink and flavorful prime rib, rare and juicy from one edge all the way through to the last bite."


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