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    You are in: Home / Caryn Dalton's Public Recipes
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    60 Recipes

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    I love good country comfort food that is also good for you. These salmon patties are easy, fairly quick and inexpensive to prepare. They are moist on the inside but crisp-et-ey on the outside...a combination we love! If you've never heard of salmon patties but like the taste of canned salmon (not sardines), give these a try and see what you think. BTW, canned salmon is very very good for you. So, enjoy a serving and pat yourself on the back for boosting your family's health! This makes about 10 -1/2 inch thick patties that are approximately 2 inches in diameter.

    Recipe #204283

    Finally, I finally found a winning recipe for meatloaf and you wont believe the ingredient list! This meatloaf is on the sweet side...contains 1 tsp of brown sugar in both the loaf and the topping...so skip this one if that doesn't appeal to you...or try it anyway to see if you like the moist texture and skip the sugar. I am mostly posting this so I don't forget how I made it next time we get the taste for meatloaf...but maybe somebody out there has been looking for a filling, moist meatloaf and wants to give this a try! I LOVED the addition of the pasta in this meatloaf and from now on, even if I try a new meatloaf recipe, I'm going to add the pasta...it just made it the perfect texture for me. Maybe you will like it too! This meatloaf is very moist and flavorful. Despite the amount of bbq sauce in the loaf, we don't feel it is an overwhelming flavor after cooking. It doesn't cut as cleanly as some, but who cares when it tastes this good? Just use a narrow spatula to get the cut slices out of the pan. To eleminate any issue with cutting and to cut down on the prep time, just use a mini muffin pan instead.

    Recipe #199843

    Think Tuscany style. I had this intense craving for some potatoes and sausage in a stew and I kept getting ideas right up till the end and this is what happened....my new favorite soup! MMM....I only wish I had made more! Better post it before I forget it! This recipe has a lot to do with colors and texture...so I wont change a thing next time I make it. I used the juices from the Thanksgiving Turkey and the broth from boiled chicken (I always freeze leftover broth cooled, strained and fat-skimmed for occasions such as this) for the soup base and I made use of frozen veggies where I could to eliminate all the chopping and excess time. I'm a mom, need I say more? MMM.....oh, sorry...dreaming of last night's meal again!

    Recipe #198607

    I love a tender roast...and my crockpot has always been a trusted standby. This time, however, I was determined to figure out how to get the tenderness and yet still keep the form of the meat I was cooking. I tried this wet rub over an oven-cooked Pork Roast and it turned out so good I may not be using the crockpot again for a good long while! A little more or less of any of the ingredients probably wouldn't change much of the end result, so have fun and make it your own. The best part? I didn't marinate or pre-brown a thing and we never missed the extra effort! Be sure and read the directions through before starting and try not to omit the lemon juice if possible (I used that easy-squeeze stuff) because lemon juice naturally breaks down the fibers in meat to tenderize. Don't worry...your roast wont taste lemon-y in the end....it'll just be tender!

    Recipe #162842

    This recipe utilizes two of the refrigerated Pillsbury pie crusts (the ones that come rolled into tubes-2 to a box) for a top and bottom crust instead of traditional crust.

    Recipe #124374

    I love finding ways to use fresh strawberries while they are in season. This is so beautiful and good, I will be sure to make this even when strawberries aren't in season. You will have a gorgeous salad in five minutes flat. No kidding!

    Recipe #123122

    This is so easy and fast, we often pair it with a salad to have a delicious dinner on the table in under 30 minutes. This recipe came from Georgia Wamack, (my daughter's grandmother) whose cooking I literally crave. I am posting it so I don't forget how to make it. I don't get the opportunity to have her good country cookin' much these days.....(sigh).

    Recipe #123053

    These are so good, you'll think you are eating something that can't possibly be good for you...but they are! I feel great about giving these to my kids. Easy to throw together, moist and not too sweet. Keep leftovers in the fridge or freeze them for up to a month.

    Recipe #123036

    This white gravy/sauce tastes like sausage, but has none. We like it on top of sausage bread (like recipe # 46692)and biscuits. A reviewer of the sausage bread used this on top of the bread and like it too! Of course, if you want to cook up some sausage and crumble it in you can, but this is a way to get some of that taste without the fat and calories. The recipe can easily be doubled. The secret is in the sage.

    Recipe #122446

    This recipe is a good source of protein, whole grains and many vitamins and minerals but that isn't what my family is thinking when they are served these, warm..they are just thinking YUMMY! If you are serving these to toddlers, please make sure your child is old enough to have honey and peanut butter. My toddler LOVES them. They are moist and delicious.

    Recipe #121670

    This one is so easy, I don't even know if it qualifies for a "recipe" but my kids love it and when I don't feel like cooking, but need something on the table fast...this one does the trick every time.

    Recipe #121375

    Maybe this is a well-known secret to others, but I am 30 something and just figured this out...so I am posting this secret here to others who may not be privy to a tip that will help you save lots of money, feed more people with less and make cooking easier.

    Recipe #120664

    After discovering the secret to feeding my flock with less, I also discovered that we had some ranch dressing that wasn't our favorite. Rather than throw it out, I put together this quick recipe and we loved it. Now, I make it often. If you have other quick-cooking side dishes to pair with this, you will have dinner on the table in less than 30 minutes.

    Recipe #120663

    This is a sweet thick shrimpy red sauce that our family really enjoys served over hot rice. The use of frozen salad shrimp makes this super fast too. Try it, if you like sweet tomato glazes/sauces, I think you'll love it. You'll also learn my trick for making a fast "roux" in the process. Remember, this is a sweet sauce, so if you don't like that kind of thing, you might want to skip this recipe.

    Recipe #120582

    I call this sneaky smoothie because during transition to solid foods, our toddler refused to eat anything that was chunky..which pretty much ruled out all veggies and fruit. She absolutely loves this smoothie and even now I sneak in hard to eat fruits and carrots this way! I should add that this version is also our personal favorite and tastes divine when partially frozen. TIP: When you find yourself with over-ripe bananas, peel them and break them in half and wrap each half in plastic wrap and put inside a ziplock bag for smoothies or just for a nice summer treat (frozen bananas are easy to bite when frozen and replace sugar-laden popsicles at our house-you can even push a stick in one end of a banana half before freezing to make it easier to eat when frozen). You can substitute most any flavor yogurt (6 oz or 8 oz container) and frozen fruit that you want in any combination and it tastes wonderful! No extra honey or sugar or other sweeteners needed, you'll see!

    Recipe #120581

    Another parent/kid pleaser sure to win a sweet smile in the middle of a hot summertime day. Only give these popsicles to age appropriate children as they do pose a choking hazard for wee ones. Great way to use bananas that are too ripe to eat but not black. Can use perfectly ripe bananas too. Cook time is freeze time and is a guess-ti-mate.

    Recipe #120580

    I serve this soup on a blustery winter's night to warm the soul and body, but most of all, we use it whenever someone is feeling ill in our house. I find that it is easier on the tummy than chicken noodle soup and despite how weird it sounds, it tastes fantastic. Couldn't be easier, either. Try it, I think you will be pleasantly surprised.

    Recipe #120579

    A Delicious and light summer meal. We like to serve with our favorite salad and bread. The whole meal can be on the table in under 30 minutes.

    Recipe #120569

    I stumbled across this idea one day when I had too much pie dough from a the new ready-made roll up Pillsbury pie dough (from the refridgerated section at your grocer). I love it because it is so versatile...stuff it with crab mix or cheese/sausage to get a whole new recipe. Makes an excellent party snack! So easy and good! WARNING: Pan will be messy due to the topping and the butter/sugar stuffing melting. I spray liberally using nonstick spray and I prefer Nonstick foil to line the pan when I have it. Don't try to unroll pie crust without nuking first because it will break apart. Pillsbury Pie dough is more flaky than generic and turns out better product. Prep time is only 10 minutes, tops.

    Recipe #115286

    This recipe was altered by me and originated from Todd Wilbur's Top Secret Recipe Book (I have every one of his books). He also has a website (check it out!). I was looking for a copycat recipe for R. Lobster's Cheddar Cheese biscuits and came upon this variation...which I personally like more than the biscuit recipe I was trying to locate. You can make biscuits with this, but I spread the mixture out to be more like a pizza and it saved me time and was more fun to eat. I think these would also make really neat appetizers if you used small spoons of the dough on the baking sheet...but you would have to adjust cooking time. I will be making this recipe over and over because it was so easy and tasted like I fussed all night! You will find my recipe long, but that's because my directions are thorough...the prep time/work time for this recipe is only 10 minutes...though that may be because I make it often!

    Recipe #102387

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