Recipe Sifter

Made this recipe for lunch today, and these quesadillas turned out cheesy and tasty, I used the fresh basil, parsely and dried oregano, I also put some minced garlic before I spread mixture, and at the end of the baking, I turned up the oven to 400 F degree, gave the tortillas a little bit brown on the edges, but watch them carefully, only took 2 to 3 minutes, and result was outstanding, I think this is a very flexible recipe too, you can put whatever vegetables you want, the flavour should be still excellent!

This dedicate French apple tart also tastes delicious. It's loaded with apples, so you don't have to feel too guilty about enjoying one or two slices of this tart.

Prove you're the best around with this scrumptious carrot cake that is perfect for Thanksgiving dinner.

Basic cannelloni crepes: thin pancake-style wrappers for cannelloni and crespelle. Four-ingredient blender batter cooks one side only for filling and rolling.

Bob's sour cream biscuits use only self-rising flour, sour cream, oil and baking soda for tender, tangy 4-ingredient biscuits with a tall rise and golden tops.

Small-batch buttermilk pancakes scaled for two. Fluffy, tangy, and on the table in 20 minutes. No leftover batter, no waste. Just right for a lazy morning.

From across Northern Italy there are many variations. A rich broth, juicy Italian tomatoes and rich herb simmered for a long time. I used a mixture of sliced mushrooms from my local supermarket and dried lobster, oyster and shitake mushrooms. Then used the mushroom juice in place of chicken broth. Outstanding reduction of rich comfort flavors.

Give a classic pumpkin pie a modern twist with creme fraiche that makes the pie differently rich and delicious. Brandy is an enhancer and makes the pie taste even better with just enough tang.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

Apple-ginger scones from start to oven in 30 minutes using a baking-mix shortcut. Sweet apple chunks, warm ginger, and brown sugar in a tender wedge with an optional honey glaze.

Chocolate chip cookies built on shortening and all brown sugar for a chewy-edged, soft-centered crumb studded with semi-sweet chips and chopped pecans. Bake 8 minutes for chewy or 13 for crisp.

These crispy, chocolaty treats keep well in the refrigerator, but they won't last long---they'll be gone in no time! Make them Mexican by adding a pinch each of ground cinnamon and cayenne pepper.

Using most whole wheat flour and olive oil makes these muffins a lot healthier without losing any deliciousness. Super chocolaty, moist, and addictive, not only kids love it, but grown-ups also can't resist these yummy treats.

This rich pie pairs bacon and caramelized onions in a creamy sauce baked in a pastry shell. Serve with a tossed salad for lunch or a light dinner.

Chicken stir fry with broccoli, snow peas, carrots, and bell pepper in a soy-ginger sauce. A 30-minute weeknight one-pan dinner served over rice.

Nothing is better than a fruity and cold popsicle in a hot summer day! Orange juice is mixed into milk, which gives the creamy texture. Have some popsicles to help you cool down the hot summer!