Recipe Sifter

Home-canned rabbit stew: deboned rabbit meat with potatoes, carrots, celery, onions and peas, preserved in jars for a hearty pantry stew anytime. Old-school homesteader cooking.

A simple bread machine recipe that will have you making a scrumptious sourdough bread in no time!

Flaky cod fillets nestle in a bright tomato-wine sauce spiked with garlic and thyme, then finish in the oven with tender wilted spinach for a light, protein-packed dinner ready in under 30 minutes.

Many recipes call for bottled Teriyaki sauce. This flavorful sauce that imparts so much flavor to beef, chicken and fish is so easy to make from scratch.

Coconut and molasses give the muffins delicious tangy. Whole wheat flour adds extra goodness, these muffins are Ideal for breakfast.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Warm mixed berry compote with fresh strawberries, blueberries, and raspberries in a butter-sugar syrup. Spoon over ice cream for an elegant, quick dessert.

Heath bar poke cake made with chocolate cake mix soaked in sweetened condensed milk and caramel, topped with whipped cream and crushed toffee. A make-ahead crowd pleaser.

Homemade Tibetan momo wrappers from scratch with just flour, water, salt, and a pinch of baking powder. Roll thin, pleat, and steam for authentic momos with a tender, slightly chewy bite.

Pasta with Mizithra cheese tossed in garlic olive oil with Parmesan and fresh parsley. A simple Greek-Italian pasta side dish where two sharp cheeses and good olive oil do all the work.

A delicious way to add some oats into these moist and tasty scones. Not only taste good, but also full of nutrients.

Toasted amaranth rolls made with amaranth and whole wheat flours, honey, and toasted amaranth seeds. Nutty, wholesome yeast rolls with a hearty ancient-grain texture.

Porcupine cookies are a 4-ingredient gluten-free retro cookie: eggs, sugar, chopped dates, and walnuts rolled in shredded coconut, then slow-baked until the coconut crisps golden.

1 3/4 cups flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 cup orange juice 1/2 cup vegetable oil 1 egg Mix all the ingredient and bake at 375F for 10 to 15 mins

Make this quick, easy and tasty salad as your side-dish with any of your BBQ main course. Light and refreshing, wonderful in a warm summer day.

This is a great cold salad. The basil and cherry tomatoes marry perfectly with a high-quality sweet balsamic vinegar along with tender-crisp green and yellow wax beans.