Recipe Sifter

Delicious sweet treats to satisfy your palate and sweet tooth.

Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.

Make these quick and easy pancakes for breakfast or brunch, serve with fresh fruits or a refreshing salad.

This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)

Chewy praline cookies with brown sugar, butter, and chopped pecans. Thin, crisp-edged, and candy-like with a soft center. Just six ingredients and 20 minutes start to finish.

Vintage Westinghouse waffles with separated eggs for an extra-light texture. Crisp golden exterior, fluffy interior, ready in 15 minutes. Classic mid-century waffle iron recipe.

This one skillet side dish makes for quick and easy cleanup. The crunchy butter and maple toasted pecans dress up everyday green beans for a side worthy of a holiday feast.

A basic sweet pie crust perfect for sweet desserts with detailed instructions.

Scalone seafood patties combining ground abalone and sea scallops, pan-fried in butter and oil. A West Coast specialty that stretches expensive abalone into family dinner.

These savory dumplings are easy to make and taste amazing when served with stir-fry or steak.

Biscuits supreme: tender flaky baking powder biscuits with cream of tartar for an extra-tall rise. A classic Sunday morning breakfast biscuit ready in 20 minutes from start to oven.

An old family recipe, from Josephine Bowles Shepard, 1894-1966.

Bo's buttermilk biscuits use just six pantry ingredients and a fold-and-roll technique to deliver tall, flaky Southern-style biscuits in 20 minutes flat.

Treat your family with these scrumptious cookies are easy to make and easy to enjoy!

Turned out well, quick and easy to make. I used pepper jack cheese instead of fontina. Try adding some white wine to the skillet you used to brown the chicken breasts to deglaze the pan to gather up those tasty brown bits and serve with the resulting jus.

They are buttery, flakey and soft in the inside, but still crispy on the outside. Chocolate chips give the extra yumminess in every bite.