Recipe Sifter

Bring some exotic flavor to your crockpot with this succulent dish made with eggplant, zucchini and black olives.

Risotto is an Italian rice dish. It is made by briefly sautéing the rice in olive oil or butter, then adding a little bit of stock, stirring almost constantly until the rice absorbs the stock, then adding a bit more stock, stirring, adding, stirring, adding until it’s done. It usually takes between 20 and 30 minutes of stirring. When it’s done, the rice is cooked through and bound in a wonderful creamy sauce that is made as the starch leaches out of the rice grains and combines with the stock.

A campfire coffee cake made in a cast iron Dutch oven with charcoal. Bisquick batter over pie filling, topped with cinnamon sugar and butter. Wake up the whole campsite with this one.

Seared veal chops finished with a white wine and balsamic vinegar glaze that reduces to a glossy, sweet-tart drizzle. Just 5 ingredients and 20 minutes for a restaurant-worthy plate.

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.

This easy recipe will help you make delicious side dishes like pilafs and pudding.

I love cooking with tofu because of its versatilities. Borrowed the idea from chicken cacciatore, but instead I used tofu, and it actually came out delicious.

Grandma's cranberry scones studded with tart fresh cranberries, currants, and bright orange zest, made tender with buttermilk. Buttery wedge scones for breakfast or an afternoon tea treat.

Cooked strawberry jam recipe uses fresh berries, dry pectin, lemon juice, and sugar for shelf-stable jars. Classic 4-minute rolling boil method, no fail.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

Fresh summer vegetables that are easy to find in the store or easily grow in your garden make this delicious and succulent spaghetti sauce.

Homemade taco sauce simmers fresh peeled tomatoes with green chilies, onion, cumin, and oregano for 90 minutes, then water-bath cans into shelf-stable pints. A pantry stocker that beats anything in a jar at the grocery store.

Make your own dip, it is easy and simple, use all the fresh vegetables, fresh lime juice, cilantro, your favorite spicy seasoning, fresh and tasty.

Sun-dried tomatoes, black olives and goat cheese give the already delicious roasted green beans another layers of tasty flavors. Quick, easy and scrumptious!