Recipe Sifter

Grama's dill pickles are a classic hot-pack brine of white wine vinegar, water, and pickling salt poured over fresh cucumbers with sprigs of dill. Crunchy old-school pickles, ready after a few weeks of curing.

One of my favorite go-to sides, great with any protein or on its own for a light lunch. You can add any combination of chopped vegetables.

Quick, easy and delicious. It's hard to go wrong with cheddar, chicken and hot sauce. A great way to have something tasty to eat within no time.

It tastes so mush better than the stuff you can buy in a can. It contains no fat, is healthy and it can be stored in the freezer for more than 6 months.

Meticulously seasoned ground chicken placed on top of a delicious golden brown fried plantain to create a scrumptious edible boat.

This tasty spring salad has seasonal sugar snap peas and arugula that are tossed with a light olive oil-balsamic vinaigrette, caramelized shallots and topped with some fresh goat cheese.

Baked seasoned warm goat cheese adds a nice zing into the salad, fresh arugula and radicchio have the slightly peppery taste, perfectly match the olive vinaigrette and creamy goat cheese.

Quick and easy finger food/horderves for your next party or good for any gathering. Prosciutto wrapped around a bread stick.

This juicy turkey is brushed with butter to give it a glistening look and a tantalizing taste.

Make these delicious egg noodles from the scratch by following this recipe. Nothing can beat freshly made noodles!

This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.

A wonderfully soft and easy bread machine recipe infused with refried beans and sharp cheddar cheese, lightly spiced with chili powder and garlic. Ideal as a side for Mexican dishes or a hearty addictive snack.

Arizona chicken with mustard-rubbed breasts pan-seared in butter, then simmered in a quick salsa-lime sauce and finished with fresh cilantro. A 30-minute Southwest weeknight dinner.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Hacienda dressing made with just two ingredients: creamy ranch and Pace picante sauce. A spicy Southwestern ranch that works on salads, beans, pasta, and sliced avocados.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.