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    You are in: Home / Cookbooks / Mine, Mine, Mine, All Mine!
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    94 recipes in

    Mine, Mine, Mine, All Mine!

    These are recipes that either I have made up myself, or have altered the original so much, that it's mine, now.
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    2 Reviews |  By Mirj

    I invented this recipe about six months ago when requested to bring a frozen dessert to a holiday potluck. Since then I've made it about once a month, and it is always a hit. I gave one away as a hostess gift to a friend when she invited us for Friday night dinner, and got a phone call the following week to say that the leftovers were all finished and her daughter had gone into mourning over the fact. I use Recipe #394073 in the recipe, but you can use any brand or your own version of homemade ice cream.

    Recipe #413476

    2 Reviews |  By Mirj

    This recipe is originally a Karin Goren masterpiece. Karin Goren is a local Israeli food personality, always smiling, always baking the most wonderful things. I watched her do this cheesecake on her show, Sweet Secrets, and was able to recreate this wonderful dish over the past weekend. Of course, not being able to leave well enough alone, I played around with her recipe, made a few changes, and here is my version

    Recipe #375323

    Karen and I went to high school together. Then we lost touch, only to get reconnected when I got remarried to one of her friends. Now we're back to hanging out, this time without cutting class or cutting up the class. We have daughters the same age and we leave that to them now. When Karen invites us over for a meal she usually tells me to bring dessert. I know her girls are fans of the peanut butter bars I usually make, so I came up with a fancier version for dessert. I'm actually very pleased with myself on this one, it was delicious inspiration! My original recipe was dairy-free, but I'm posting the full-flavored dairy version.

    Recipe #372439

    My original inspiration for this recipe comes from AdriMicina's Recipe #87634. I have been making this over and over again since I first reviewed her recipe over three years ago. It's evolved since then, and at the request of some friends, both live and virtual, I am posting my own version. My original intention to keep this dairy-free was for religious reasons, I don't mix meat with dairy and the thought of a shnapps glass of this stuff straight out of the freezer at the end of a meal on a hot summer's day prompted me to make this using soy milk. A lactose-intolerant friend loves it for her own purposes, so this recipe comes in useful for a myriad of reasons.

    Recipe #353710

    This recipe is a mixed up concoction of several recipes that I've been making over the years. Sweet, gooey and yummy, rich and buttery, it's always a hit when I make them.

    Recipe #343525

    2 Reviews |  By Mirj

    This recipe is an Indian twist based on one of my favorite creations (Recipe #24987). I serve this on plain basmati rice or couscous. It's been a big hit recently in my family. I like to use chicken breasts, but you can also use 2 chickens, cut up into servings. As an aside, my trick to grating fresh ginger is to store it in the freezer, then grate the frozen root on a Microplane grater.

    Recipe #337751

    Created for my almost daughter, Hadar, who is the real daughter of my friend Karen and one of my daughter Didi's best friends. Updated 9 April 2010 -- Hadar just got engaged last night, mazal tov! I made these bars for her engagement.

    Recipe #337985

    7 Reviews |  By Mirj

    The etrog (citron) is a citrus fruit that is used by Jews every year during the holiday of Sukkot (late September, early October, depending on the lunar calendar). It's entire purpose during the week-long holiday is to smell nice. Yes, that's it, we just smell the thing. After the holiday is over you can chop up the etrog and make jam. What I like to do is to stud it with cloves and then use it as the most aromatic besamim for the havdalah service signifying the end of the Sabbath. Aside from the etrog and the cloves, you will need a thin crochet hook to pierce the fruit before sticking in the clove. I use a 0.75 hook, but a 1.00 will work just as well. These babies last for years, and if you already have one or two (or ten or eleven, as is the case in my house), they make lovely gifts. BTW, you can also use a lemon or an orange, the results are the same, just shaped differently.

    Recipe #257989

    13 Reviews |  By Mirj

    Simple but perfect.

    Recipe #240605

    8 Reviews |  By Mirj

    I've been trying to get myself off coffee and fizzy drinks, and this seems to be the perfect solution for me. I'm posting the recipe as sugar-free, because that's how I like it (and this is MY recipe, after all), but feel free to mess it up as much as you like.

    Recipe #176209

    2 Reviews |  By Mirj

    First, a little information: Sushiman and I have 8 kids together. A meal alone at home with just the two of us is usually a non-existant event. But last night the planets were aligned correctly, and it was just the two of us. We had originally planned to go out for a quick bite to eat, but I decided to take advantage of the privacy and cook us a romantic dinner. I had no idea what to make, but the inspiration just came to me while I was in the supermarket. This recipe is an original creation that evolved as I was making it last night. I'm so impressed with myself I just had to share it with you. The quantities here are just enough for two, but you can double (triple, quadruple) the ingredients for the amount of people you want to feed.

    Recipe #176006

    1 Reviews |  By Mirj

    I posted in the forums (CC) that I had just eaten quite possibly the best sandwich I had ever put together, and was convinced by Cookgirl and GoKittenGo to post it, so here it is....

    Recipe #174984

    2 Reviews |  By Mirj

    Intense, dark, fudgy, gooey, everything a brownie should be. You can vary the topping, using chocolate chips, white chocolate chips, toffee bits, nuts, M&Ms, whatever floats your boat. The recipe originally started out as something in the Magnolia Bakery cookbook, but grew into something much more personal. I now make these every week, keeping a stash in the freezer for emergency chocolate needs. Daphna, you asked for the recipe, here it is.

    Recipe #170175

    8 Reviews |  By Mirj

    Everyone knows that hot water and a piece of lemon is good for you. This drink started out because I not only needed a hot drink in the morning, I needed a hot drink that would wake me up. For me, this drink packs more of a punch than any cup of coffee, and it's caffeine-free!

    Recipe #169392

    2 Reviews |  By Mirj

    Just made this one up a few days ago, and it was a hit. Not exactly rocket science, but tastes delicious.

    Recipe #165116

    I was looking for the perfect coconut ice cream recipe and just couldn't find one, not even here on Zaar! I finally found something close to what I was looking for, and tweaked it to exactly how I wanted my coconut ice cream to turn out. Most of the time I sub non-dairy Rich Whip instead of the cream because we prefer our desserts to be non-dairy for religious reasons. I'm posting the recipe as I make it, feel free to use real cream.

    Recipe #165099

    7 Reviews |  By Mirj

    Necessity is the mother of invention. I have a collection of blended whisky in the house that my husband refuses to drink, single malt snob that he is. He claimed the stuff was only good for paint thinner or rust remover. Not so. With a little help from Toolie who sent me some maple syrup from Canada, I invented a chicken dish that made everyone happy all around.

    Recipe #144853

    1 Reviews |  By Mirj

    I made this one Friday when I had about 10 minutes to get a pot of soup together. You can put this together in under 4 minutes if all the ingredients are at hand.

    Recipe #13061

    23 Reviews |  By Mirj

    I started making my own pickles when I discovered how easy it was to do so. Now I can make them as hot or as mild as I like.

    Recipe #13070

    1 Reviews |  By Mirj

    I made up this recipe one day when I went a little overboard at the market and brought home too many peppers.

    Recipe #13169

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