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    StevenHB

    Member since Feb 2002

    Chef #32412

    From United States

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    Reviewed Lobster Fra Diavolo

    Sunday, Jan 19, 2014 on FoodNetwork.com

    The documentation of the recipe is sloppy. Used 1 tsp red pepper flakes, 1/12 of 1/4 c, producing pleasant heat. If you prefer not-so-much heat, use 1/2 tsp.

    2 tblsp of shallots / 2 tsp of garlic doesn't make sense. 2 tsp of shallot is nothing. 2 tblsp of garlic would produce a very garlicky dish - I reversed the amounts.

    1...

    Shared Recipe Classic Boston Cream Pie

    Tuesday, Nov 19, 2013 on Food.com

    "Adapted from The Encyclopedia of Creative Cooking"

    Shared Recipe Lamb Chops Burgundy

    Saturday, Oct 5, 2013 on Food.com

    "Adapted from the Culinary Arts Institute (not to be confused with CIA) Cookbook. We've been making this for decades. We typically eat it with a bit of rice (brown these days) and black beans. We also typically make extra onions which we cook in the marinade and then pour over the rice and beans. Don't be afraid to increase the garlic if you lik..."

    Added Recipe Photo to Rustic Sourdough Focaccia With Caramelized Onions

    Sunday, Sep 29, 2013 on Food.com

    Added Recipe Photo to Rosemary Olive Oil Bread

    Sunday, Sep 29, 2013 on Food.com

    Added Recipe Photo to Rosemary Olive Oil Bread

    Sunday, Sep 29, 2013 on Food.com

    Added Recipe Photo to Rosemary Olive Oil Bread

    Sunday, Sep 29, 2013 on Food.com

    Added Recipe Photo to Walnut Honey or Maple Bread

    Sunday, Sep 29, 2013 on Food.com

    Added Recipe Photo to Walnut Honey or Maple Bread

    Sunday, Sep 29, 2013 on Food.com

    Shared Recipe Olive and Thyme Bread

    Sunday, Sep 15, 2013 on Food.com

    "Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort."

    Shared Recipe Rosemary Olive Oil Bread

    Sunday, Sep 15, 2013 on Food.com

    "Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort."

    Shared Recipe Walnut Honey or Maple Bread

    Sunday, Sep 15, 2013 on Food.com

    "Adapted from a recipe by Amy Scherber. This is one of several that takes 2-3 days to complete. It's totally worth the effort."

    Shared Recipe Basic Bread Sponge from Amy

    Sunday, Sep 15, 2013 on Food.com

    "This is the starter sponge for a number of awesome breads that I make. They take 2-3 days from beginning to end, but are totally worth it."

    Added Recipe Photo to Yeasted Waffles

    Wednesday, Dec 26, 2012 on Food.com

    Added Recipe Photo to Provencal Spice Rub

    Tuesday, Dec 25, 2012 on Food.com

    Added Recipe Photo to Landau Cookies

    Sunday, Dec 16, 2012 on Food.com

    Added Recipe Photo to Landau Cookies

    Sunday, Dec 16, 2012 on Food.com

    Shared Recipe Renee's Shabbat Challah

    Friday, Oct 26, 2012 on Food.com

    "Recipe from Renee R"

    Shared Recipe Grapefruit Sorbet

    Saturday, Apr 14, 2012 on Food.com

    "From Jim "thecooktwo" Davis at CooksTalk Classic"

    Shared Recipe Grapefriut Sorbet

    Saturday, Apr 14, 2012 on Food.com

    "From Jim "thecooktwo" Davis at CooksTalk Classic"

    Shared Recipe Kafir Lime and Lemongrass Spicy Peanuts

    Wednesday, Apr 4, 2012 on Food.com

    "Got this from a local restaurant. They're really good but the quantity is clearly industrial. I haven't made them yet, so I'm leaving the quantities as given to em."

    Shared Recipe Perfect Passover Brownies

    Wednesday, Apr 4, 2012 on Food.com

    "From Shira Scott: I love Passover brownies, even more than regular brownies. Not sure whether that's because of the taste or because they come with a cookbook full of memories. I've tried many recipes over the years and this one is by far the best....simple, yet delicious. It's good with meat or dairy meals. I top my brownie with a spoonful of h..."

    Shared Recipe Braised Lamb Shanks With Garlic and Vermouth

    Thursday, Mar 29, 2012 on Food.com

    "The inspiration for this recipe comes from Richard Olney’s Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. This one has dry white vermouth and a few bay leaves to give the braising liquid an herbaceous flavor that permeates the meat and intensifies the dish.

    Lamb has a lot of fat, so be sur..."

    Shared Recipe Vodka Pie Crust

    Monday, Apr 4, 2011 on Food.com

    "Uses a trick learned from Cooks' Illustrated"

    Shared Recipe Provencal Spice Rub

    Thursday, Mar 3, 2011 on Food.com

    "Great on extra-thick pork chops, but put it on any chop or steak bound for frying pan or grill. Adapted from ..."

    Shared Recipe Raw Fennel and Red Onion Salad

    Wednesday, Jun 2, 2010 on Recipezaar

    "Fennel is commonly used in Mediterranean cooking."

    Shared Recipe Yeasted Waffles

    Thursday, Mar 18, 2010 on Recipezaar

    "These are traditional, yeasted waffles adapted from a Cooks' Illustrated article published in March, 2004. Th..."


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