Recipe Sifter

Irish boiled dinner with feather dumplings: corned beef simmered low with potatoes, carrots, parsnips, turnips, onions, and cabbage. Fluffy steamed dumplings cook right in the briny pot likker for the ultimate one-pot St. Patrick's Day spread.

Roast caribou marinated overnight in vinegar and garlic, browned in a skillet, then roasted low and slow with a mustard, brown sugar, and Worcestershire paste.

Award-winning chili with ground chuck, three kinds of tomato, pure chili powder, and a splash of beer simmered low for hours. The kind of contest-grade beef chili that tastes even better on day two.

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Make these pretty snow flake cookies look more appealing and attractive by decorating them with Christmas icing. They may look too pretty to put into mouth :)

Add a bit of Polish cooking to your dinners with this scrumptious dish made with potatoes and succulent kielbasa sausage.

Slow cooker Reuben soup with corned beef, sauerkraut, Swiss cheese, and a tangy creamy broth. The classic deli sandwich turned into a winter crock pot soup, served with rye croutons.

Seafood lovers with love this succulent dish that can easily be made in your crockpot.

This whole wheat oat bran bread is fluffy and soft in the inside, golden, brown and crusty on the outside. It has a delicious tang from black olives, oat bran also adds some nuttiness. It's a great sandwich bread or serve it with soup or stew.

This delicious turkey is easy to make and keeps well in a freezer.

Authentic Nova Scotia Rappie pie "rapure" in French, is a well-loved traditional Acadian dish. Unique to the region, it's not a pie in the conventional sense, but instead a delicious mix of potatoes and chicken.

German clay cooker beef stew braised in red wine and brandy with carrots, ham, and aromatic herbs. The Romertopf method delivers fork-tender beef chuck and rich, concentrated gravy.

Almond bread machine loaf with rich almond paste folded into the dough, finished with a corn syrup glaze and slivered almond crown. Sweet, fragrant, and built for breakfast or coffee.

My family really loves this recipe. I almost never have leftovers, and when I do there is a race to see who gets to them first.

Following this recipe makes a perfect focaccia, fluffy inside, crusty outside, and very flavorful. Several rising processes make the great texture and flavor.

Super smooth texture with intense chocolate flavor along with a dose of marshmallow fluff that keeps this fudge light and fluffy.