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    You are in: Home / Community Forums / Kid-friendly Cooking (Baby Food on up to Teens) / New INTERESTING recipes for toddler & family!
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    New INTERESTING recipes for toddler & family!

    Sat Apr 23, 2011 5:08 am
    Newbie "Fry Cook" Poster
    I have just started a food diary of all the recipes I make for my 16 m.o and family. They are pretty tasty and the recipes can be viewed here[url]

    They include:
    Sweet Potato and Pear Soup
    Home made ricotta gnocchi
    Chocolate Cinnamon Wontons
    5 Vegetable Rissoles
    Raisin & Apricot puree
    Apricot custard
    and more......

    Sat Apr 23, 2011 12:46 pm
    Forum Host
    We've had a lot of trouble with spammers, Mumma. As a result, we're deeply suspicious of people that join and post a link to some external site the same day. You're more than welcome to post your link on your About Me page for people to see if they're interested.

    FYI, we have recipes by these same/similar titles in our db. Type them in on the searchline to see.

    If your recipes are original, we'd love to see them entered. Here's how:
    icon_idea.gif Firstly, please type the name of your recipe into the searchline to make sure that it's not already in the db.
    The site's db is approaching 1/2 million recipes and removal of duplicates is an ongoing process.

    icon_idea.gif When you're ready to enter your recipe, click on the SUBMIT A RECIPE link, which is the tenth item in the first column at the bottom of every page (the easiest way); by hovering your cursor over the arrow over the RECIPES link at the top of your screen. Choose post a recipe from the drop down menu; from your own My Page in the column of options on the left side.

    icon_idea.gif When posting the instructions to your delicious recipes, remember that our members are located all over the world and have all levels of experience from beginner to professional. If you want others to understand your recipes, you need to say what exactly needs to be done with each ingredient. Please write your directions completely and clearly in an elementary fashion so that novice cooks or people whose first language is not English can have the best opportunity for a successful outcome when they try your recipe.

    icon_idea.gif Separate the steps by hitting the enter key once after each step. If you have ended with a period, then the next line should be another step. This makes reading and following your recipe easier for those that will be preparing it. It will also ensure that your recipe is placed correctly in certain categories that chooses for you.

    When someone wants a recipe that is 3 steps or less and they sift for that category, it is a little frustrating to see so many recipes that list 12 steps in one or 2 paragraphs.

    icon_idea.gif There is no need to number your steps. The software will do that for you when your recipe is approved to the database.

    icon_smile.gif Thank you very much for taking the extra time to make your recipes easier to read and for posting correctly in order for your recipe to be placed in the proper category.

    Formatting Guidelines for Submitting Recipes
    We understand just about every measurement and ingredient, but there are some things that will cause your recipe to be rejected:

    Measurements and amounts must precede the ingredient.
    "1 cup sugar" NOT "sugar, 1 cup"

    Differently-sized packages are sold around the world, so all packages, cans, boxes, containers, etc. MUST include the weight or volume size of the package.
    "1 (15 oz.) can tomatoes" NOT "1 small can tomatoes" or "1 can tomatoes"

    For the same reason, "cans" may not be used as measuring tools.
    NOT "1 can water"

    Any included "mix" must include all items necessary to make it
    NOT "1 cake mix, prepared according to package"

    Only whole, decimal or fractional weight or volume measurements can be accepted (see accepted measurements)
    NOT "1 handful basil" or "1 heaping cup flour" or "2 servings pasta" or "1 part oil, 1 part vinegar"

    Other recipes cannot be included as ingredients, unless they can be purchased at the store.
    "1 prepared pie crust (I recommend )" NOT "1 recipe of My Eggs Benedict"

    icon_arrow.gif The default setting is "private". To make your contribution public, click on the MAKE PUBLIC link once. If you click on MAKE PUBLIC multiple times, your recipe is moved to the end of the approval queue every time you click. Your recipe will remain private until you choose to make it public. Once it has been made public, it cannot be made private again nor removed from the db.

    After you click the POST RECIPE button, your recipe is added to the approval queue of recipes to be added to the public database. The public database is updated throughout the day (M-F, excluding US holidays) and you will receive an email notifying you when your recipe is available to the public.

    To check on the progress, click on your chef name at the top of the page to get to your About Me page, then TRACK MY SUBMISSIONS:

    Once your recipe has been approved/made public, it will only be removed if it is identified as a duplicate of another recipe already in the database.

    icon_idea.gif To separate sections of your recipe's ingredients list (as an example; cake, frosting, filling), entitle each section followed by a colon before typing in the ingredients.
    For example:
    Ingredient 1
    Ingredient 2
    Ingredient 3

    Ingredient 1
    Ingredient 2
    Ingredient 3

    Ingredient 1
    Ingredient 2
    Ingredient 3

    If you discover an error after the recipe has been approved, click on SUBMIT A CORRECTION near the bottom of the recipe, make the changes you wish, scroll through the subsequent pages until you get to the one that tells you they've been successfully submitted.
    Chef Lulu13
    Thu Aug 04, 2011 1:51 pm
    Regular "Line Cook" Poster
    Just to let everyone know. This is actually a real blog. I checked it out. She has 23 recipes posted so far. The last post was two months ago. The recipes look pretty good. I plan on trying a few of them.
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