Recipe Sifter

Let's have a cup of blue margaritas to give it a change, the bright color and refreshing taste will definitely want you to ask for second cup.

Rich pastry crust made with lard and schmaltz (chicken fat) for an extra-flaky, savory pie shell. The traditional savory pie pastry built on rendered animal fats for unmatched flavor and tenderness.

A simple pot roast recipe that is cooked to perfection without any hassle.

Roasted garlic cream cheese spread with brandy-soaked currants and toasted almonds makes an elegant appetizer for entertaining.

Roasted salmon rubbed with olive oil, baked skin-on at high heat, and finished with fresh chives and optional tarragon. Clean, simple, and ready in 30 minutes with only four ingredients.

Roberta's dill pickles, big-batch homestead canning with garlic, fresh dill, and mustard seed. A 7- to 8-quart heirloom recipe water-bath canned for shelf-stable pantry storage.

Stuffed meatloaf rolled jelly-roll style with layers of capicola and pepper salami inside, finished with a white wine pan gravy. Italian deli meets comfort food.

Rosemary turkey salad with fresh herbs, shredded Granny Smith apple, and light mayo served over alfalfa sprouts and lettuce. A fresh, lighter take on classic turkey salad for two.

Homemade beet pasta dough with a stunning ruby-red color from fresh beet puree. Just four ingredients, no eggs, and endlessly versatile for any pasta shape you want to roll.

With great joy I have received many favorable comments from readers of other websites on the latest Colombian food recipes that I have submitted. The food of my country is as varied as its landscape and its people so I can share with you many typical delicious recipes. This time I want to share with you a recipe from a region of my country called Valle del Cauca, which combines several ingredients in an extraordinary way, is called Sancocho Valluno and is very easy to prepare. For 8 servings you need:

Saffron buttered popcorn with real saffron threads bloomed in melted butter and tossed over stovetop-popped corn. A luxurious, golden twist on a classic snack.

Saffron pasta dough kneads durum semolina flour with saffron-bloomed water for golden, fragrant fresh pasta. Egg-free formula works for hand-rolled or extruder shapes.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Sauce Chien, a spicy Caribbean condiment made with red and green jalapenos, garlic, onion, oregano, and hot vinegar. A fiery French Antillean table sauce for grilled meats and fish.

Sauteed chicken breast in a brandy-laced mushroom cream sauce, served over wild rice. A bistro-style dinner from the pantry, ready in under an hour.