Recipe Sifter

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Sparkle cookies rolled in red and green sugar for a festive Christmas look. Made with cookie mix, almond extract, and cream of tartar for a soft, tender bite. Makes 4 dozen.

A garlic-loaded vegetarian brown rice pilaf steamed with broccoli, squash, green beans, and corn, then tossed with red bell pepper, toasted sesame seeds, and soy sauce. One skillet, one hour.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Oat bran cookies with chopped dates, whole wheat flour, wheat germ, and brown sugar. A wholesome drop cookie with natural sweetness that bakes in just 10 minutes. Makes three dozen.

Kahlua fudge made with semi-sweet and milk chocolate, marshmallow creme, and coffee liqueur. A rich, boozy candy that sets up smooth and cuts into clean squares.

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Mounds cake made with a chocolate cake mix topped with a gooey coconut-marshmallow layer. Tastes like the classic Mounds candy bar in sheet cake form.

Crispy tortilla strips layered with shrimp, bay scallops, smoky chipotle cream sauce, and bacon in a baked seafood chilaquiles casserole. Feeds six in 40 minutes flat.

A light, airy cherry souffle made with just pureed sour cherries, egg whites, lemon juice, and sugar. Only five ingredients stand between you and French pastry glory.

Presto praline cookies (graham cracker pralines): graham crackers baked under a buttery brown sugar pecan toffee. Five ingredients, 40 minutes, crowd-pleaser cookies for any occasion.

These succulent buffalo chicken strips will make you addicted for sure.

Hearty vegetarian casserole with steamed carrots, sauteed cabbage, and a creamy tofu sour cream layer topped with crunchy sesame bread crumbs. Cozy, plant-based comfort food.

One of the most representative dishes of my city, Bogotá, and the many foreigners who visit us, want to return again soon to try this wonder of culinary, typical of my country. You can accompany a soup with rice and avocado and becomes a perfect recipe for a family lunch. The times of cooking that I show you in this recipe are in a pressure cooker. If you are using a traditional pot, increase in average 15 minutes.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.