Recipe Sifter

Ginger dip made with crystallized ginger, soy sauce, water chestnuts, and garlic stirred into mayo and sour cream. An Asian-inspired party dip ready in 10 minutes.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Homemade chicken shawarma: yogurt-marinated thigh meat layered with spinach and roasted red peppers, baked into a stacked loaf, sliced thin, and served on fresh chapati flatbread with tzatziki.

Old-fashioned mince meat with calf tongue, suet, dried fruit, candied citrus, brandy and whiskey. The traditional pie filling, aged in a crock for at least 7 weeks for deep holiday flavor.

This is one of my favorite recipe, very easy to make, and tastes very well.

Grilled new potatoes are tossed with lemon-garlic mayonnaise and fresh parsley leave. Creamy, garlicky, and refreshing are in one bite. A nice accompaniment with any BBQ main course.

Store-bought hummus upgraded with fresh watercress, cilantro, and chopped pistachios. Quick 20-minute appetizer spread.

High-protein shake with banana, vanilla ice milk, pecans, wheat germ, and protein powder. A thick, naturally sweetened post-workout drink blended in minutes.

Homemade salsa verde with tangy tomatillos, jalapeño, garlic, and fresh cilantro blended into a bright green sauce. Quick blender recipe ready in 15 minutes for tacos, enchiladas, and tortilla chips.

Honey peanut butter cup cookies loaded with chopped peanut butter cups and chocolate chips in a cocoa-laced dough. Sweetened with honey and brown sugar for a chewy, fudgy cookie.

This ice cream like frozen dessert is so creamy, silken and chocolaty. It's definitely a kind of dessert that you can impress your guests.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Leftover pasta frittata made with egg whites fried like an omelet. A fast, low-fat way to turn last night's pasta into a crispy, golden breakfast or lunch.

Lipton calico coleslaw with shredded cabbage, red onion, and a creamy dressing of sour cream, mayonnaise, Dijon, and dry vegetable soup mix. 15 minute shortcut slaw.

Entertain your family at the next reunion with this decadent cake everyone will enjoy!