Recipe Sifter

Seafood lovers will love this succulent shrimp dish that is prepared with a savory sauce.

A very hearty and nutritious meal, one which will certainly satisfy every appetite!

A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!

Slow-simmered Spanish white bean soup with ham hocks, leeks, turnips, carrots, and fresh coriander. A rich, filling pot of soup that feeds 8 from dried beans.

Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.

Savory sweet onion muffins studded with sharp cheddar, chopped pecans, and rolled oats. Vidalia onions bring natural sweetness to these golden, hearty muffins that bake up in 40 minutes.

Bread machine cranberry bread with orange marmalade and dried cranberries. Tangy cranberry juice and citrus create a sweet-tart loaf perfect for breakfast or holidays.

Crispy oven-baked chicken coated in a crunchy oat and Parmesan crust with paprika. A Quaker Oats classic that gives you golden, crunchy chicken without deep frying.

Very light and tasty recipe, a very good breakfast.

Buttery drop cookies with orange extract and flaked coconut. Crisp golden edges, soft centers. This big-batch recipe makes 5 dozen in about 30 minutes of active time.

A rich Mexican mole sauce with unsweetened chocolate, almonds, pumpkin seeds, hot salsa, tomatoes, currants, and warm spices poured over browned turkey pieces. This homemade turkey mole is a labor of love that feeds a crowd.

Chewy brown sugar drop cookies loaded with crushed Special K cereal and chopped walnuts. This retro recipe makes 5 dozen crispy-edged, buttery little bites that vanish fast.

Hearty war bread made in a bread machine with oats, cornmeal, whole wheat flour, molasses, and applesauce. A rustic, no-fat loaf inspired by wartime rationing.

Loaded with fruit, a classic version of Christmas fruitcake

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

A warmly spiced bread machine loaf studded with raisins, scented with orange zest, cinnamon, and nutmeg. Maple syrup and applesauce keep it soft and fragrant.