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    You are in: Home / ms_bold's Public Recipes
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    263 Recipes

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    All of your favorite baked potato toppings in a chip dip. I don't always follow the amounts exactly, and adjust to my current cravings (more bacon, etc.).

    Recipe #71604

    1 Reviews |  By ms_bold

    This is an adopted recipe that I haven't had a chance to try. When I have tested it, I will make comments or amendments, as necessary. Original poster's comments: "Found this in TOH's Ground Beef Cookbook, made a few changes and here it is. This and my Easy Cheesy Breadsticks make a great meal! I prefer homemade pizza dough, so, I don't use the refrigerated dough like it calls for. Hope you enjoy!"

    Recipe #71236

    2 Reviews |  By ms_bold

    This is an adopted recipe. I haven't tried the Rose's Lime Juice option, but love a squeeze of fresh lime juice in my ice cold beer. Original poster's comments: "A delicious beer recipe that is also a simple remedy to ease the bitterness of beer. I learned this in bartending school (which paid my way through college). This is very popular with ladies and makes a nice pitcher option on the picnic table."

    Recipe #71090

    I found this recipe several years ago and use it regularly. You can substitute BBQ sauce for the ketchup. Finely diced green peppers also are a nice addition.

    Recipe #70997

    5 Reviews |  By ms_bold

    This is an adopted recipe that I found to be an incredible blend of flavors. The basil is so fresh with the sweetness of the pineapple and saltiness of the feta and ham. I used a refrigerated pizza crust, but homemade would just make it better.

    Recipe #70951

    I adopted this recipe when another chef left the site. The text from my original review stated, "I just made this for my lunch. Yum! I had a smaller portion of broccoli, and therefore downsized the recipe. The flavors are awesome together. I used all fresh ingredients (no bottled lemon juice here!). Since I was cooking only for myself, I prepared the lemon garlic butter in a small saute pan and then tossed the broccoli in that pan to coat it. (No need to dirty a serving dish for just me!) I can't wait to prepare this for others. The lemon garlic butter lends this to be a great side for fish...I am thinking grilled salmon would be great." I have since prepared this as a side dish for a multitude of meals. I love the broccoli, lemon, garlic combo.

    Recipe #69240

    1 Reviews |  By ms_bold

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance.

    Recipe #67364

    2 Reviews |  By ms_bold

    If you like peppers, this recipe is for you. The roasting brings out a lot of sweetness that contrasts well with the creamy cheese in the salad. I adopted this recipe after Mean Chef (IHHDRO) left the site.

    Recipe #66982

    6 Reviews |  By ms_bold

    I adopted this recipe after the departure of my dear friend, Shelly. She had suggested it to me during one of my quests for dinner ideas, and I had prepared it quite some time ago with delicious results. At that time, I used fresh spinach which I added to the saute pan briefly with the cooked ground beef and onion and cooked just to wilt down. It was an easy comfort meal for us. Shelly's witty and insightful comments on the original recipes were as follows: So much better than hamburger helper! I got this from the "Southern Living" website before it required that you be a subscriber to the magazine to look at their online recipes. The original recipe calls for a 13 1/2 oz. can of whole leaf spinach, but I hate canned spinach so I use frozen. In fact, sometimes I use two boxes of frozen spinach instead of just one. The original recipe also called for just one cup of cooked macaroni but that just didn't seem like enough. You can also add another can of tomatoes if you like. Experiment! So easy and delicious!

    Recipe #66239

    This recipe was originally submitted by Mean Chef (IHHDRO), and I adopted it after he left the site. I prepared this to use with Recipe #64295. This promises us a very tender and flaky crust, and does not disappoint. Adapted from Rose Levy Bernanbaum. Prep time does not include resting dough.

    Recipe #66029

    2 Reviews |  By ms_bold

    I adopted this recipe. It is very rich and creamy with the signature spicy kick of Emeril Lagasse. He is the King of Bam and Pork Fat. This mac and cheese has it all.

    Recipe #65396

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I haven't tried it yet, but will do so as soon as I can. Mean Chef comments: "Recipe by the all too perky Rachael Ray. You can omit the pate and simply use more mushroom filling."

    Recipe #64470

    Etta's is the name of a seafood Seattle restaurant owned by Tom Douglas (one of 4 that he owns there) and named after his daughter. I adopted this recipe and have prepared it just as written using recipe #66029. The flavors of the asparagus, leek and swiss really shine in this tart.

    Recipe #64295

    1 Reviews |  By ms_bold

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. From: Ed Brown - Seagrill Restaurant

    Recipe #61937

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. Bon appetit - Babbo Restaurant

    Recipe #61487

    1 Reviews |  By ms_bold

    I adopted this recipe. I have not yet prepared it, but will add input when I have a chance.

    Recipe #61272

    1 Reviews |  By ms_bold

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. Adapted from Joy of Cooking.

    Recipe #60389

    1 Reviews |  By ms_bold

    A quick and easy appetizer that I adopted after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance.

    Recipe #57555

    2 Reviews |  By ms_bold

    I adopted this recipe. I think that the quality of chili powder really does matter for this recipe, as does watching the baking time. It is easy to burn the seasoning on the pecans.

    Recipe #56110

    2 Reviews |  By ms_bold

    I adopted this recipe. Don't let the length of the recipe scare you. It is really a very simple dish to prepare with excellent flavors. The gruyere adds a lot of flavor to this savory dish.

    Recipe #55418

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