Recipe Sifter

A delicious meal. Succulent chicken and browned mushroom sauce are served over a bed of angel hair pasta that's also tossed with mushroom sauce.

Juicy tender pork medallions served with classic French steak Diane sauce for pork tenderloin. This quick and easy pork tenderloin recipe is ready in about 15 minutes flat.

A scrumptious salad made with millet, black beans, cucumbers and juicy tomatoes.

This is the best carrot cake ever. My friends said that they would buy it from me. I only make it on special occasions. MJ

Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Serve it as a tasty side dish or a delicious and wholesome main course.

Authentic version of the Benihana Ginger Salad dressing served at the Benihana hibachi grill restaurants. This ginger infused, slightly sweet and slightly tangy salad dressing transforms a simple iceberg lettuce salad into a refreshing start to any meal.

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Leave the ground beef in the freezer, and use this delicious recipe that uses not chicken, but fish!

My husband and i really enjoyed this recipe. I am not a very good cook, but these instructions were really easy to follow! Try it!

A prize winning best of the best meatloaf. Best meatloaf I've ever had.

Copycat Buffalo Wild Wings Asian Zing sauce in 15 minutes! This sticky, sweet-and-spicy wing sauce blends chili garlic heat, tangy rice vinegar, and ginger into a glossy glaze you'll want on everything.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

Pan seared salmon is gently tossed with browned mushrooms, broccoli, some good extra-virgin olive oil and fresh lemon juice.

Broiled cod with paprika butter sauce flavored with sautéed onion, cayenne, and lemon. Crisp browned tops, flaky tender fish, and ready in 25 minutes from a hot broiler.

This recipe tastes exactly like the original Kentucky Fried Chicken coleslaw but without the slightly bitter preservative aftertaste. It's easy to make with a food processor and it's very economical.

This deliciously fruity strawberry-kiwi pie is made with fresh strawberries and kiwi fruit. It melts in your mouth...