Recipe Sifter

Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

Moist chocolate brownies use sweetened condensed milk, cocoa, and semisweet chips for a fudgy, no-butter brownie that bakes in 20 minutes. A leaner brownie with all the deep chocolate flavor.

It's easy to make your own home-made pasta. Many Italian families do it every day. This is a very traditional original recipe from Larousse Gastronomique the French bible of fine dining and cooking.

Cheesy stuffed chicken breasts: pounded chicken cutlets rolled around Monterey Jack and oregano, then coated in a chili-spiced cornmeal crust. Pan-browned, oven-finished, served with guacamole and salsa.

Spice up your life with this succulent dish that will have you hoping you have enough for a second helping.

Start your own sourdough with just flat beer and flour. Stir 3 times a day for 5 to 10 days and you've got a bubbly, tangy starter ready for any sourdough recipe.

Tired having steak everyday of the summer? This dish is sure to bring out the fun in a meal on a hot summer day!

Make your own self-rising flour with these three simple ingredients.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Simple butterscotch squares made with melted butter, brown sugar, one egg, chopped nuts, and vanilla. A one-bowl blondie recipe that bakes in 30 minutes with just 8 ingredients.

This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler."

Danish puff: a tender pastry base spread with an almond choux topping that bakes crisp, then settles into a soft, custardy layer under a sugar glaze. An impressive pastry from pantry staples.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.