Recipe Sifter

Try this easy to make crust-less quiche with any kind of your favorite greens, such as spinach, kale... Delicious, light and low in calorie and fat.

Raspberry jam and blueberries make these berry berry streusel bars packed with goodness and yumminess. Perfect for breakfast.

Made this recipe with some leftover turkey meat, and it worked well. Quite easy to put together, and it came out delicious. This is the kind of dish to make when you don't feel like cooking up a storm, and everyone at the dinner table will still be happily fed.

This was outstanding. The dill mushroom sauce had just the right balance of acidity and sweetness to match the asparagus. The quantities for two servings in the recipe was bang on. The recipe came together fairly quickly and presentation looked great. Will upload the photo shortly.

Make this basic muffin batter to make all kinds of delicious muffins. They can be sweet or savory, they can be breakfast, brunch or a quick snack.

Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).

The English muffin flavor of the bread was spot on and the texture wasn't too bad as it still had some nooks and crannies. Amazing, considering it was such a flat loaf. I will most definitely be making another attempt at this, but only when I'm completely alone in my kitchen. I'm sure my next try will be totally successful. Thank you, for this wonderful recipe.

Fat-free pumpkin bran muffins use canned pumpkin and shredded wheat cereal in place of butter or oil. Sweetened with corn syrup and raisins, these spiced fall muffins are guilt-free breakfast.

With a bit of dry sherry, this pasta dish is perfect for a date or a night with your significant other.

Super moist, buttery and packed with pumpkin flavor. The dried cranberries are delicious additions. Great treat at Thanksgiving or Christmas.

Pickled green tomatoes packed with garlic, dill seed, and peppercorns in a hot vinegar brine, then water-bath canned for shelf-stable storage. The classic deli-style pickle for handling end-of-season green tomatoes.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.

Light and fluffy Christmas snowball cookies. Lighter and lower fat than most Christmas cookies and faster to make (no need to refrigerate overnight).

Old-fashioned sour milk jumbles cut with a doughnut cutter and sprinkled with sugar straight from the oven. Buttermilk and nutmeg give these ring-shaped cookies a tender crumb and warm spice.