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    209 Recipes

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    Use this with pasta, garlic toast, grilled meats... the possibilities are endless. I love it with a juicy grilled steak.

    Recipe #368217

    This quick, easy topping will go over big with all the peanut butter lovers in your family. It's perfect on all flavors of cake but it's especially good on chocolate cake, cupcakes and brownies. This makes enough to top one 9" round or square cake or 12 cupcakes. It doubles nicely for a 13x9 cake. This can also be used as a filling between layers with or without the broiling step. It's a hit no matter what you do with it.

    Recipe #368125

    I found this recipe in a neat old recipe box that I bought at an estate auction down at the shore. We really like this one. I hope your family likes it, too. The original was printed on an old Fluffo brand shortening flyer/recipe card so of course it calls for Fluffo but I do substitute butter usually- we think it tastes a litlle better. You decide for yourself- butter or shortening?

    Recipe #367876

    These are a little healthier than fried wings and they taste better, too. The dipping sauce is fantastic! You can adjust the heat by adding more hot sauce if you like them hotter.

    Recipe #367593

    Use this like bruschetta on pasta, fish and garlic toast. I really like it served with a big, juicy steak off the grill. In the summertime when the tomatoes are fresh, this is a fabulous way to use them up! Sometimes I add about a couple of teaspoons of lemon juice for extra zing. It needs to sit for an hour or 2 so the flavors can blend so be sure to allow time for that.

    Recipe #367581

    This is such a nice refreshing main dish salad for a warm spring or summer evening. It's different than the usual ways we serve scallops and that's what I like about it. You need to boil the potatoes and cool them completely so do this earlier in the day. I make the vinaigrette then, too so the flavors have time to blend. The chilling time is not included in the prep time so be sure to remember this. I found this one in a magazine a while back.

    Recipe #367383

    These shrimp are really zippy! They're pretty quick and easy, too. You can control the heat by reducing the chili sauce. When I make this for my little girl, I eliminate all but 1 tablespoon of the chili sauce and it's still great! She loves this dish and I'll bet you will, too! It serves 6 as an appetizer but only 2-3 as a main dish.

    Recipe #367373

    I serve these delicious little gems on top of big crusty slices of garlic bread... YUM! It's supposed to serve 4 as a main dish but my DH and I finish this off ourselves. As an appetizer, it will serve 8. If you like my idea for serving, be sure to pick up a big loaf of Italian bread to make the garlic bread (it's not in the ingredient list). I found this in a magazine some time ago.

    Recipe #367372

    I use this tastey spread for pasta, homemade rolls, corn on the cob, roasted zucchini and other veggies. It adds a nice subtle flavor. Try my recipe recipe #367149 for the pesto you need in this one. Store bought is so expensive and not nearly as good.

    Recipe #367179

    There are many versions of this classic and this is mine. I love it over pasta- especially mixed in with my alfredo sauce. It adds a nice flavor to so many dishes. Store bought pesto has become so expensive and it's not nearly as good as this easy, homemade version. Check out my other recipe: recipe #367179.

    Recipe #367149

    We really like the flavor of this easy chicken dish. The aroma that fills the house is fantastic! It's not a quicky but most of the time it's in the oven so you're not actually doing anything but waiting. I like to serve this with buttered egg-noodles. If you like chicken cacciatore, give this one a try- it's kinda in the same family.

    Recipe #362653

    I found this luscious pasta dish in the paper several years ago. It was from Chef Noell Teasley of the Balsam Moutain Inn in Balsam, NC. It was very, very popular with the readers. I serve this along side of grilled chicken with a big crusty loaf of Italian bread. My family loves it!

    Recipe #362625

    These little cookies are so good! You can use any flavor jam in place of apricot to customize these for your family's tastes. Be sure to allow the dough to chill overnight so it's easy to handle.

    Recipe #362530

    My Mom makes this amazing fudge every year at Christmas. It's very smooth, creamy, gooey and rich- not all dry and hard like alot of recipes I've tried. It's unlike any recipe I've found. You'll love it. You'll blow everyone away when you serve this! It calls for 4 cups nut meats but you can substitute those for whatever goodies you like (my all-time favorite is cherries). You can also add different flavorings to make your favorite! My Mom has made this with crushed cookie crumbs, nuts, coconut, peanut butter, caramel, cherries, raspberry flavor, mint flavor, rum flavor marshmallows... there are so many I can't remember them all. The recipe comes from a cookbook called "Martha Dixon's Copper Kettle Cook Book" from 1963. Martha Dixon was quite well-known at that time and had a cooking TV show that was really popular back then. There was no Food Network back then. It was Julia Child and later the Galloping Gourmet... remember them? Anyway, her show was on TV for several years. Some of you may remember her.

    Recipe #362101

    I really like this tasty side dish with ham. The flavors go so well together. It's very easy to put together and kids seem to like this alot because it's creamy and cheesy.

    Recipe #361987

    I use frozen peas for this one because they are always available but when the fresh peas are in season I use them. They make it even more delicious.

    Recipe #361968

    Yummy! This is my all-time favorite homemade candy. I love the combination of buttery toffee with nuts and chocolate! It's REALLY EASY to make- you don't even need a candy thermometer for this one. Sometimes I use pecans instead of almonds and I love it that way, too. Feel free to substitute your favorite nut for the almonds- just chop them up small.

    Recipe #361882

    This is fabulous! It takes a little longer ( it's not really a quickie) but it is sooo worth it. Serve with a big salad and a nice loaf of Italian bread and they'll be in heaven.

    Recipe #361787

    Chicken breasts stuffed with a special seasoned cream cheese mixture and then breaded and baked until brown and crispy...YUM! I serve this with garlic mashed red- skinned potatoes and corn on the cob.

    Recipe #361778

    We love these tangy, cajun barbequed scallops! They're very quick and easy to make- just 30 minutes in the oven. Be sure to allow 2 hours for marinating time. It really makes them extra special.

    Recipe #361769

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