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    144 Recipes

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    We have celebrated this pie with Thanksgivings and Christmases for over 40 years! The pie is extremely light and of such a high volume, it looks like clouds. We do not normally put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is just a little different than the others posted here, it is spicier and a little bit sweeter. I count chilling time in the passive time, as well as the cooking time. I start this pie in the morning, so I don't feel rushed. It really does take time for the pie to firm up. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures.

    Recipe #187482

    I dearly love gardening. I especially enjoy growing peppers. Tabasco peppers are such fun. They are the most wonderful color and so small. Who would expect them to be so hot! Although Jalapenos are my favorite in flavor, Tabascos are my favorite to grow for my loved ones who like HOT! It is ready when finished, but best if it is allowed to stand.

    Recipe #187480

    This is a dish I make only once a year. We invite friends to dinner. If there are any leftovers, I freeze them in single serving size bags and put those into a large freezer bag. This is labor intensive, and an all day affair for me. I like that the crosswise sections make me think of the Italian flag.

    Recipe #187476

    I cannot believe that there are so many DIFFERENT recipes for hamburger soup! This is ours and came to us by way of Maxine, with a few modifications. This is so great in the cold of Winter. It reminds me of the bounty of Summer, and warms my heart. Definitely a comfort food. Since I use my own canned tomatoes, my soup may be thinner than the recipe would indicate. Please feel free to add more water, tomato juice, V-8 juice, or sauce to make this soup of your desired thickness or thinness!

    Recipe #186822

    This is another prized recipes from our church. It is also the "secret" ingredient in "Maxine's Potato Salad", and many other recipes. I consider this to be one of the staples in our pantry and one of the reasons I grow cucumbers.

    Recipe #186821

    Easy fresh fig recipe. Can be used as appetizer, side dish, or dessert... or all three! I could eat figs three times a day, I only wish the season were longer. I changed the amount of Gorgonzola for the figs, as I believe the review I recently got was right... too strong for the fig. It read 6 tablespoons before I changed it. I believe 1/2 teaspoon per fig would be better. As would less port be better.

    Recipe #186782

    This is a very old recipe given to me by one of the finest cooks in our church. It is a very sweet pickle, and takes a long time... about 3 weeks. It is also highly prized and a favorite of all my sweet pickle loving relatives and friends. I make sure I have at least 3 jars, when I get low, I know it is time to make more. This and the curry pickle are a staple in my pantry. The amounts for Nutrition Facts will be hard to figure. I grow cucumbers, and I use a 2 gallon crock in this particular adventure, so let's assume it is 6 pounds of cucumber. The amounts are approximate... how much is one serving of a jar of pickles, anyway! This recipe taught me to understand pickles. It would be considered a long brine pickle. Good luck, if you make it! It is well worth it. As I am writing the instructions, I wonder if anyone will try to make these wonderful pickles. (They do go for about $10 a jar at our church's annual "Lord's Acre Day" auction)

    Recipe #186746

    From my room mate Margaret in 1962. I still have the typed recipe on the 3 index cards she gave me. On the card it says a good source of Vitamins A, B, and C. On the card, I wrote it takes me 1 1/2 to 2 hours to fix, but then I was a new cook, and very slow. This is quite delicious.

    Recipe #186743

    This is so simple, but looks so pro. I looked at other recipes for puffs, but they seemed very involved. Suzi was the mother of 4 children under 4 (years of age) when I met her, and she always managed to have something special to share from her kitchen. I use these for appetizers and fill with chicken salad or egg salad.

    Recipe #186307

    I adapted this recipe from my friend Marian and Woman's Day Encyclopedia of Cookery recipes. This is a great refreshing salad in the Summer.

    Recipe #186180

    This is the lightest Polenta I have eaten. In Winter, I bake it in the oven, in Summer, it goes on the grill. When we grill it, we grill it hot for a short period of time so that the outside is crisp, and the inside creamy. Whenever I buy pine nuts, I toast all of them in the oven on a cookie sheet, so that we always have them available for polenta or other yummy foods. This is a favorite of our guests at our Summer parties.

    Recipe #186142

    This is an adaptation from Woman's Encyclopedia of Cookery. The smell of the onions in the olive oil enticed even my children. This is hearty and can be the main dish, or served with lamb. We usually have it over a large bed of spinach. Sometimes we add fresh chopped tomatoes and thinly sliced onions. I certainly feel this is a comfort food.

    Recipe #186080

    This is one of those "invented by error" recipes, and basically a Spring mistake. When I found there were still peas left on the plants when I was pulling them up in the late Spring, I saved them. You know the kind... we call them "square peas". There were just too many to throw away. I put them in the refrigerator, intending to deal with them later. They sprouted. I rinsed them and put them in a jar... rinsed them again... and they actually looked inticing, or maybe interesting. We eat a lot of chicken, so I frequently make chicken stock, and had some on hand. (We also grow shallots, onions, and garlic.) I do try to keep up with the peas, so this is not a frequent soup. Amounts are up to the discretion of the cook.

    Recipe #186051

    My father-in-law said that war would end if we followed a simple rule: what you kill, you have to eat. Thus this recipe. The squirrels were climbing up the walnut tree onto the roof, into the attic, and then chewing the wood of the house and tossing the insulation to the breeze. I decided to put a stop to it by trapping the squirrels (and eating them, of course). This is the dish I took to an "Elvis party".

    Recipe #186021

    This is a very old recipe, that my Aunt Isabel (born 1900) used to make every year at Christmas. She made it for as long as I can remember. I was told it was a Methodist tradition. It is a dense, somewhat dry fruitcake, with chocolate bits in it. It is supposed to be sliced very thin. Well... I updated the recipe. I put the ingredients in order and gave better directions. The first time I made it, I was not doing it very smoothly, in fact, it was a disaster! The second time, I actually knew what to do, so here is what I've learned, and I also posted pictures.

    Recipe #185426

    My children call this "Michael's Meatlove". It does not last long... gone to sandwiches by the next day, if there is any left. We have also used ground venison or ground lamb.

    Recipe #183955

    Michael and I wanted something sweet and tangy for the "High on the Hog" barbecue sauce contest. We won a prize, I don't remember which one (it was not first), but it is first in our house.

    Recipe #183904

    When my nephews and niece were young, they came to visit during the Summer. Some Summers there were only 2 of them, but once all 7 were here. I loved cooking for them. They especially liked "Cousin's Week Pie" This is the richest desert I know, a pie serves 16! You might even want to ask your physician if he would approve a slice for you, or perhaps, a half slice.

    Recipe #183845

    I could not believe the differences in all the refrigerator bran muffin recipes! This is the one my good friend Mary gave to me about 1972. It keeps well, is tasty, great for mom's with little time, and is healthy. What more can you ask?

    Recipe #183702

    This is such a simple, but tasty salad to serve at Christmas. I got this from her in 1964. On the index card, it says 2 grapefruit, but I use 3. This has great eye appeal.

    Recipe #183685

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