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    921 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    11 Reviews |  By AmyZoe

    Last weekend I undercooked my hard-boiled eggs and decided instead of putting them back on the stove I should save time and microwave them for a minute. Well, the eggs exploded (I salvaged the pieces). Now you know why my nickname is Runs with Scissors. Ironically, I came across instructions for hard-boiled eggs in The Amish Cook at Home just as I was getting ready to make more. The Amish Cook says cooking a hard-boiled egg isn't as simple as throwing it into a pot of water because the timing is important (you don't want an overcooked or undercooked egg). Thanks to the Amish, my shells came off easily, the eggs cooked perfectly, and I didn't microwave anything.

    Recipe #363253

    8 Reviews |  By AmyZoe

    This recipe is from Taste of Home/Dorothy Smith. The pancakes are golden and thicker than a traditional pancake, and they are really good. Keep in mind, the cooking time doesn't include the time for the yeast to rise.

    Recipe #347002

    8 Reviews |  By AmyZoe

    This is from America's Test Kitchen--those folks who take all the guesswork out of your recipes for you on public television. They suggest for foolproof egg peeling to tap the egg all over against the counter, then roll it gently back and forth a few times on the counter. Begin peeling from the air pocket end. The shell should come off in spiral strips attached to the thin membrane. I used fresh squeezed lime juice in place of lemon juice. The lemon (lime works too) is the key ingredient to making this egg salad fantastic.

    Recipe #384887

    6 Reviews |  By AmyZoe

    I couldn't stop eating this. It was simple to make and so fresh and delicious. Recipe courtesy of

    Recipe #484546

    6 Reviews |  By AmyZoe

    From This dressing is so phenomenal you'll wonder why you ever bothered with store bought dressing. It's simple yet you feel like you're dining at an expensive restaurant. I don't normally have buttermilk, but a quick tip from Joy of Cooking I do regularly is to throw in a splash of vinegar to the milk (does the trick and you don't have to go buy buttermilk). I don't know if this recipe is a good copycat of Lonestar's, but I do know you'll scarf down your salad. Recipe from Top Secret Restaurant Recipes 2 by Todd Wilbur. Thank you Todd!

    Recipe #362230

    5 Reviews |  By AmyZoe

    I can't tell you if this is like Panera Bread or not because I've never been there, but this is a good soup. I added a little salt and pepper and red pepper to spice it up, but the recipe doesn't call for it. Recipe from (she came up with this recipe by trying several online recipes and taking what she liked from each to come up with the closest Panera copycat). Serving size is estimated.

    Recipe #406219

    5 Reviews |  By AmyZoe

    Who knew you could substitute sweet potato in place of pumpkin? These are very moist and delicious. Personally, I could skip the chocolate chips and eat them without. Thank you for your terrific recipe and substitution ideas. I must confess, I left out the milk entirely by mistake and I didn't notice. They are moist and delicious without the milk.

    Recipe #420769

    5 Reviews |  By AmyZoe

    I got this recipe from Better Homes and Gardens Hometown Cooking 10/99. Karen M. Heleski of Ubly, Michigan said this is a family recipe her mother passed down to her that she plans to teach her daughters. This is a delicious and simple quick bread.

    Recipe #350823

    5 Reviews |  By AmyZoe

    This is a quick and simple recipe for potato chowder. I threw in 2 cups of fresh garden broccoli into the chowder instead of serving it as a topping. The recipe tells you how to make it using Pampered Chef products, but I boiled my potatoes on the stove and heated the cream cheese and milk mixture on the stove after combining. I didn't use the microwave. I thought it needed a little something extra for flavor, and I added regular onions, garlic, and cayenne pepper to the ingredients listed below, but you decide. I also used a handful of green onions instead of 2 or 3. If you're cooking for someone who is picky about ingredients, this is the recipe for you. Recipe is posted as if you have the Pampered Chef kitchen gadgets, but keep in mind they're not required for this recipe.

    Recipe #388089

    5 Reviews |  By AmyZoe

    The Amish know how to make a delicious pancake. This is probably the lightest, fluffiest pancake I've ever eaten, and it didn't require beating the egg whites. The recipe really does call for a tablespoon of vanilla (I thought it was a typo too). These are so simple there's no excuse to use pancake mix again. You can make them with or without the whipped cream and strawberries. Recipe from The Amish Cook at Home. Serving size is estimated because it wasn't listed.

    Recipe #365408

    5 Reviews |  By AmyZoe

    I love making biscuits because they're so quick and within minutes you're rewarded with delicious hot bread. I found this recipe in Soroptimists' Cook Book 1976 Christmas Club by Soroptimist Club of Boise, Idaho. I used butter in place of shortening (some people say shortening is the key to a flaky biscuit that's not flat). I used the full cup of milk, but I think I would start with 3/4 cup of milk and play it by ear because I wound up adding a little flour at the end so the dough wasn't sticky. I didn't roll out the biscuit dough (never do). I just gently press the dough until I reach the thickness I want. The key is not to overhandle the dough. Just mix until it's combined so you don't wind up with hockey pucks for biscuits. I've changed the instructions from Peggy Pletcher's original recipe because her instructions were vague for a beginning cook. Thank you for a simple recipe with simple on-hand ingredients.

    Recipe #363502

    4 Reviews |  By AmyZoe

    Craving bacon, eggs, and hashbrowns but don't have the energy to make it all? Let your oven do the work for you. I preferred a little more cheese, but I'll leave that up to you. Recipe is from Taste of Home.

    Recipe #357113

    4 Reviews |  By AmyZoe

    I found this recipe in Guy FIeri's Diners, Drive-ins, and Dives from Bob Mueller of Louie Mueller Barbecue in Taylor, Texas. I must admit I thought the ingredients sounded too simple to be so delicious. This is a potato salad you can't stop eating. I really liked the idea of mashing the potatoes because I've been told the secret to a great potato salad is small and uniform potatoes. I'm way too impatient to dice perfect potatoes, but I did partly mash them and loved the creamy texture (next time I'll mash more thoroughly). Mashing potatoes makes them taste better for some reason, kind of like what happens when shredding cheese (it's just tastier)! I'll make this one again because it's that good. I may have found the potato salad motherload. Serving size is estimated because it wasn't listed.

    Recipe #372521

    4 Reviews |  By AmyZoe

    Feel free to add Italian or Greek herbs for extra seasoning. I used some sicilian seasoning with the olive oil, lemon juice, salt, and pepper. I made 18 spears at once and just added a tablespoon of oil and adjusted the seasoning to suit. This was so tasty I couldn't stop eating it once it came out of the oven. Nice and crunchy and bursting with flavor. Recipe courtesy of

    Recipe #475092

    4 Reviews |  By AmyZoe

    I got this recipe from Top Secret Recipes by Todd Wilbur.From I didn't blend the oats or blanch the almonds (too much work first thing in the morning). I threw a splash of vinegar into the milk to make my own buttermilk. This is a hearty pancake with a sweet flavor and a nice crunch. If you're wanting to eat a little healthier but you're afraid healthy means bland, this is a great recipe. Plus, you can freeze these after they cool and reheat any leftovers in the microwave.

    Recipe #356031

    4 Reviews |  By AmyZoe

    I had some apples I wanted to use up, and I found this recipe for homemade applesauce in The Pillsbury Cookbook (1995). I used 1/2 cup turbinado sugar, but otherwise I followed the recipe exactly. This recipe actually calls for 1/2 cup to 3/4 cup of sugar, but I thought 1/2 cup was sweet enough (add more sugar if you prefer). I learned something new...if you want a chunky applesauce, cook the water and sugar with the apples because most fruits keep their shape when cooked in a sugar-water mixture. They become saucelike when cooked in water (and you add the sugar after it's cooked down). Personally, I thought this applesauce was sweet like a dessert, but it's also quite delicious (and your house smells great). Who knew making applesauce could be so simple and delicious compared to the tasteless stuff they sell at the store?

    Recipe #352408

    4 Reviews |  By AmyZoe

    A lady brought these cookies and her old family recipe. These are a wonderfully flavored sugar cookie.

    Recipe #345005

    4 Reviews |  By AmyZoe

    I needed to use up some applesauce so I tried this recipe from Christmas with Paula Deen. I did sift my ingredients, but I didn't grate my own fresh nutmeg (there's a kitchen gadget to put on my list). I used real butter instead of shortening. The house smells delicious, and this is great with vanilla ice cream!

    Recipe #356237

    3 Reviews |  By AmyZoe

    You probably don't want to know you can make better-than-restaurant quality onion rings in your own kitchen, but these are the best onion rings I've ever had. The recipe is from Cook's Country June/July 2009 from America's Test Kitchens. Make sure you don't soak the onion rounds longer than 2 hours or they will turn soft and become too saturated to crisp properly. Cider vinegar may be used in place of malt vinegar. Use a candy thermometer to make sure the oil gets to 350 degrees. According to Cook's Country, ordinary yellow onions will produce acceptable rings but sweet onions are preferred. The beer soaking with vinegar and salt softens and flavors the raw onion. If the batter is too thick, the rings will be doughy. Too thin, and it will run off. Add the beer gradually until the batter falls from the whisk to form a ribbon trail. Fry the battered onion rings in small batches and transfer them one at a time to the hot oil so they don't stick together.

    Recipe #380350

    3 Reviews |  By AmyZoe

    This is straight out of Joy of Cooking. My sister and I whipped this puppy up for a late-night holiday treat. We made an oil crust right in the pie pan which makes it simple. Don't be afraid of the nutmeg. it adds great flavor, but it isn't enough to make your quiche taste like a pumpkin pie. DELICIOUS!

    Recipe #344610

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