Recipe Sifter

This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

Never thought about beer can be added into horseradish to make this delicious mustard, then you should get started now, and this homemade mustard is full of flavor!

Emmenthal veal schnitzel with Parmesan in the breading and a slice of Gruyere melted on top while frying. A Swiss-style double-cheese schnitzel fried in butter.

An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

The perfect seasoning mix for pot roasts, steaks or even fish. Just in time for the summer!

If you're looking to try something new, enjoy this scrumptious dish that has a fiery ending!

This old-fashioned cookie from Gretchen D'Antico of Merton has a nice flavor and is even better dipped in white chocolate.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

Three-ingredient hot sausage balls made with spicy bulk sausage, sharp cheddar, and biscuit mix. Shape, bake at 350F for 20 minutes, and watch them vanish at any party or potluck.

This is by far the juiciest chicken dinner recipe I've ever tried. The chicken is breaded and then baked with butter resulting in moist and tender chicken with simple flavors.

Homemade liver-sage sausage with chicken livers, veal, bacon, capers, and white wine. Marinated overnight, ground, and stuffed into casings or shaped into patties for the grill.

Mistletoe mint cookies are rich chocolate drop cookies topped with swirled mint candy pieces while still warm. A festive holiday cookie with a candy cane finish.

We always used this punch at parties and baby showers.

Asian-style marinated sirloin strips soak in a 5-ingredient marinade of orange juice, soy sauce, dry sherry, garlic, and ginger, then grill medium-rare in about 8 minutes.

This is the good old fashioned way of serving what's 'bad' for you but tastes so good.