Recipe Sifter

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

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


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 Page / Profile
    Lost? Site Map

    Chef #1407682

    Member since Oct 2007

    Chef #1407682

    From Desert Hot Springs, California

    Flag as Inappropriate

    About Me

    I enjoy cooking for smaller groups who have an appreciation of good food.  I HATE cooking for myself.  (I am my worst critic and not very complimentary to myself, so it's a lost cause.)  Since I quit catering a few years ago, I have been helping out at the HOA events with my expertise and desserts and whatever else might be needed.   Besides the cooking and planning, I am also the HOA secretary and newsletter editor and chief (usually only) writer.  It is so nice to be appreciated, even if the pay is non-existent. 

    I just started writing a weekly column for a local I need to spend more time at this computer!

    Favorite Foods doubt about it.

    I enjoy making simple, creamy but not fluffy, cheesecakes.  I think they are better with one flavor or perhaps dollops of another flavor swirled through, but nothing nutty or crumbly...nothing should interfere with the delicate creaminess.  Try one once without a crust, and you will see what I mean.  Cook's Illstrated's The Best Recipe Cookbook has a rich and creamy recipe that I think is perfect.  It uses a buttered pan with just a couple of tablespoons of graham cracker crust sprinkled around as a concession to those who like a hint of crust...really, it is just enough to give a hint of graham flavor.  From there, you can change to whatever flavor and it's still beautiful.

    Over 475,000 Recipes Network of Sites