Recipe Sifter

Venison steaks with a Scotch whiskey sour sauce made from cranberries, orange juice, currant jelly, and Dijon mustard. A refined wild game dish with a sweet-tart pan sauce.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

Pickled cherries with stems on, packed in apple cider vinegar brine sweetened with brown sugar. A cocktail garnish, charcuterie board star, and salad topper that keeps for months.

This bread machine recipe combines earthy beets with honey, oat bran, and warm spices for a hearty, golden-crusted loaf. Whole wheat flour, rolled oats, and golden raisins add fiber and subtle sweetness to every tender slice.

Baby Hot Browns are bite-sized Kentucky classics: sliced turkey and onion on French bread rounds, smothered in a creamy Swiss cheese sauce and topped with crumbled bacon. A rich, savory appetizer.

Scallops Florentine with bay scallops baked in a creamy spinach-Parmesan sauce with pasta shells and nutmeg. A rich seafood pasta bake ready in under an hour.

Dense chocolate fudge cake with oats, Kahlua, and chocolate syrup, topped with a broiled brown sugar and nut crunch. One pan, under an hour, and dangerously rich.

Cod Chowder with Bacon, Clam Juice and Evaporated Milk recipe

Honey raisin bran muffins built on Raisin Bran cereal, honey, and a basic muffin batter. A fiber-packed breakfast bake ready in 35 minutes, using a pantry staple as the base.

Try this succulent seafood dish that is made with a bit of tequila which gives it an extraordinary taste you will love!

Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.

Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Authentic Cajun boudin sausage stuffed with ground pork, liver, rice, onions, green onions, and a kick of red pepper. A Louisiana festival staple you can make right in your own kitchen.

A good friend of mine introduced this recipe to me, I made this cookies following the ingredients, really nice, different from the cookies I made before, very worthful to try!

Classic green tomato pickles with quartered unripe tomatoes, red and green bell peppers, onions, and banana peppers in a sweet apple cider vinegar brine. The old-Southern way to use up end-of-season garden tomatoes.