Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Favorite Desserts and Sweets
    Lost? Site Map
    food image

    100 recipes in

    Favorite Desserts and Sweets

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Note your microwave needs to be 750 to 950 watt. If your microwave is higher need to lower your cooking times and if your microwave is less you will need to increase your cooking time. I'm sorry I did not update this sooner.

    Recipe #15886

    This is my friend Nicole's, favourite birthday cake. It is becoming a tradition. We hope you enjoy it also. This is a very easy cake to make and vary.

    Recipe #154966

    The crostata dough is basically used for a rustic tart. It can be filled with almost any kind of fruit filling. It is particularly good with figs or berries or combination thereof.

    Recipe #22979

    This is a very tasty Italian pasta salad. Great for large groups.***ADOPTED***

    Recipe #23861

    I adopted this recipe from Mean Chef. This recipe I found on Epicurious. It is fabulous. The sauce itself has lots of possibilities on its own. It is great on pork tenderloin and roast chicken. When raspberries are in season, I make a whole bunch of the sauce and freeze it.

    Recipe #25025

    I adopted this recipe after the original poster, Mean Chef (IHHDRO), departed the site. He posted the recipe on Aug 19, 2002.

    Recipe #37490

    5 Reviews |  By PaulaG

    Source: "Fine Cooking" This is one of my recently adopted recipes. I prepared it and it is wonderful. The end result are rolls with a crispy crust and soft chewy center. I always add wheat gluten when adding the flour. This produces a superior quality of bread so I am including it in the list of ingredients.

    Recipe #37686

    I love this recipe and the odd part is you use a yellow cake mix. Works wonderful.

    Recipe #38382

    9 Reviews |  By ~Bliss~

    These muffins belonged to Mean Chef. I'm honored to now give them a home.

    Recipe #41601

    8 Reviews |  By ms_bold

    I adopted this recipe after Mean Chef (IHHDRO) left the site. The comments from my original review stated, " This salad is an excellent blend of flavors. I used a diced red pepper instead of the red jalapeno and upped the cayenne just a bit in order to balance out the heat. It was fabulous. This is a wonderful summer side dish." This is great for cookouts or just simple summer meals. We love this salad.

    Recipe #51141

    Here's a way to get even the pickiest eater to enjoy their greens. The creamy sauce and crusty topping are impossible to resist.

    Recipe #51855

    Adopted recipe from the kitchen of Mean Chef.

    Recipe #55582

    I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would've thought steak made in the oven would be so delicious!!! Mean posted the recipe on Apr 3, 2003. (IHHDRO)

    Recipe #57953

    Recipe #59147

    Adapted from Artisan Baking Across America. makes 1 large boule or 2 medium sized boules.

    Recipe #59676

    In traditional bread bakeries in rural Italy, bread for a new day is started with a bit of unsalted starter taken from yesterday's bread making. The starter is known as "biga", pronounced bee-ga. No new dry, cake or wild yeast is added, just a cup or so of yesterday's biga. Of course, since the concentration of yeast cells is lower than in a packet or more of purchased yeast, the bread takes longer to rise. It simply takes longer for the yeast cells to multiply to the point that enough CO2 is released to raise the bread. But the slow rise contributes to the very well developed, distinctive flavor of these country loaves. Plus you can go away to work or whatever for the day and come back to bake it later on. You can cut the recipe in half easily. Recipe by Geri Guidetti of the Ark Institute.

    Recipe #81918

    This is my mother's biscuit recipe. They always turn out light and fluffy, the best. I can't tell you how many of these I have made in my lifetime, but I can assure you they are always greeted with enthusiasm and my dinner guests would be disappointed if I didn't have some of these waiting for them, fresh out of the oven.

    Recipe #87258

    This quick-cooking vegetable accompaniment is best with tender, young spinach. Recipe from Fine Cooking

    Recipe #110043

    This is a light, delicate bread, topped with caramelized onions and cheese. Cubed ham makes a tasty addition. The dough for the bread is made in the ABM. Note: My ABM is older and takes 2 1/2 hours for the dough cycle and is included in the preparation time.

    Recipe #170472

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites