Recipe Sifter

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.

A rich and delicious version of the classic pasta Carbonara loaded with chicken, ham, peas and sun-dried tomatoes in a creamy sauce.

Stuffed chicken breasts with ham and swiss cheese that's served with a mushroom sauce.

Classic way to grill and serve a great sirloin steak. The mushroom red wine sauce had a perfect balance and was very easy to prepare. I grilled my steak in a cast iron grill pan to medium-rare and served with a stuffed tomato and a green salad.

Cajun shepherd's pie layers spiced beef-pork meatloaf, julienned sautéed vegetables, and creamy mashed potatoes, then broils until golden. Paul Prudhomme's Louisiana spin on the British classic, loaded with cayenne and bell pepper.

Homemade small batch German sausage from Nürnberg.

Spicy slow roasted chicken. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make.

Gently spicy basil scents the juicy strips of beef in this classic Thai inspired main. Incredibly quick and easy. It's ready to eat in 10 minutes if your ingredients are prepped and wok or skillet is hot.

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.

A delicious colorful Cajun pasta main with chicken and shrimp.

Hanz's Swiss-German bratwurst: a homemade pork and veal sausage seasoned with white wine and freshly ground spices, double-ground for a fine texture and stuffed into hog casings. An old family recipe.

An quick and easy to make enriched Bechamel sauce that is excellent on fish or other broiled meats.

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.

Frontier Chicken is original from northern Pakistan, south Asian. It has become popular in the US, Canada and the UK. The unusual combination of flavors, spicy and the sweetness from the banana and peppers creates a unique balance.

Loved it, classic french style, simply prepared with a flavor packed jus. One change I made was to brown the chicken breast in a non-stick pan (and then finish cooking by popping it into the oven) before making the sauce to build extra flavor.

Lemon baked cod dipped in lemon-butter and seasoned flour, then baked until flaky and tender. Six ingredients, one pan, and ready in under 30 minutes.