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    66 Recipes

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    Stolen from a co-worker! Unlike most Reuben spreads, I like this spread because it doesn't include thousand island dressing. This makes a huge amount, so you may want to halve the recipe. Serve with small cocktail rye bread, or rye crackers.

    Recipe #511892

    I found this recipe on youtube......For times when you don't have meat drippings, this makes a nice, smooth gravy without all the "junk" added to jar gravy or gravy mixes. (I like to make the beef gravy, then heat meatballs in it, and add a little sour cream for a nice "comfort food" to serve over noodles.) "Better than Bouillon" can be found in your grocery near the soup bases or the chicken or beef broth.

    Recipe #511799

    I love "Dad's" brand from Lexington, Kentucky, but at $7.00 for an 8 oz container, it's a bit pricey. This comes pretty close to the real thing. I like to spread this on bagel crisps, but it's great on anything.

    Recipe #493649

    A staple at any true Derby party in the Blue Grass State, this cheese spread recipe is a bit different from others, as it contains Swiss cheese. I can't take total credit for it, as I got the recipe from a friend and tweaked it a bit. This makes a HUGE amount, so you may want to cut the recipe in half or even fourths, depending on how many people you will be serving. Important- allow 4-5 days for the cheese to age before serving.

    Recipe #511891

    A simple, delicious sauce from scratch, with complex but fresh flavors, in less than an hour. A wonderful alternative to unremarkable jarred spaghetti sauce. From "The Best of America's Test Kitchen", posted for safe-keeping.

    Recipe #512453

    From "The Good Carb Cookbook." Posted for safe-keeping.

    Recipe #512260

    From "The Good Carb Cookbook". Posted for safe-keeping.

    Recipe #512258

    I first made this in 1973 as a newlywed. Because it was the only recipe I knew, I took it to every family gathering. What started as kind of a joke became one of our family's favorite traditions. Yes, we know it's not low-cal, nor particularly healthy, but we love it anyway. No marshmallows allowed! Make this the day before for best results.

    Recipe #511900

    From "The Good Carb Cookbook." Posted for safe-keeping. This recipe drastically reduces the calories and fat from a normal Reuben sandwich, while still using corned beef. I prefer mustard on mine, so eliminating the Thousand Island dressing would reduce the calories even further.

    Recipe #512250

    The "The Good Carb Cookbook". Posted for safe-keeping.

    Recipe #512255

    A favorite in the Big Easy, this is better than any I've had at restaurants in New Orleans. Instead of the traditional Mortadella (which is just a fancy balogna) I use pepperoni. I use Boscoli Olive Salad, so it saves a ton of time on prepping. It is available in some international markets, and I believe you can order it online. The traditional Muffaletta is served on a round loaf, but any shape will do as long as it is tasty and has a nice crust. Surprisingly, this freezes very well; I have frozen individual serving sizes and eaten it 6 weeks later and it tasted just as good as when fresh!

    Recipe #493659

    A dish most people only encounter when out to brunch, this recipe marries a creamy filling with a really crisp exterior. A rich cream cheese mixture holds the bread slices together. This delicious dish can be made with ingredients commonly found in your kitchen. Note: this recipe uses large sandwich bread slices, about 5x4 inches. If you use the smaller, standard-sized sandwich bread, you won't need all of the filling. From "The Best of America's Test Kitchen", posted for safe-keeping.

    Recipe #512427

    I got this recipe from a friend and they taste just like a Reese's Peanut Butter Cup! This recipe differs a bit from others in that it doesn't use graham cracker's pure peanut butter/chocolate heaven! Because these are so rich, I usually cut them into 1 1/4 inch squares, but you can make them as large or small as you want.

    Recipe #474628

    A friend gave me this recipe; with only 4 ingredients, it's super easy. Tasty, too!

    Recipe #474629

    From American Diabetes Assn. A refreshing and beautiful dish that is easy to prepare. Posted for safe-keeping.

    Recipe #512446

    From the Louisiana Sweet Potato Commission: "A fall favorite. The slightly sweet spicy dressing mixed with the toasted pecan flavor makes the yams and pears perfect partners." Note: I know that yams and sweet potatoes are two different vegetables, but the commission used the term interchangeably!

    Recipe #511938

    From the American Diabetes Assn. Using a wok for this recipe helps the veggies cook evenly without getting mushy. If you don't have a wok, use a large skillet. Posted for safe keeping.

    Recipe #512443

    This is a very popular candy in Cincinnati, especially at holidays. Some say the name came from the notion that the candy is sweet and very rich and so are a lot of operas. However, a more likely explanation is that for many years, the Cincinnati Opera treated patrons to opera cream candy before performances.

    Recipe #511902

    Using frozen hash browns is a time saver, plus the baking method makes for a quick, tasty recipe that allows everyone to eat at the same time, instead of making the potato pancakes in batches. From "The Best of America's Test Kitchen", posted for safe-keeping.

    Recipe #512400

    Just your good ole Midwestern (Ohio) macaroni salad. My Mom's (Eileen) recipe from the 1940's. This was a staple at all our picnics or cookouts. Mom used Miracle Whip, I use mayonnaise. Best made a day ahead of time so you can adjust for moisture. As usual with all our family recipes, the secret is to keep tasting and adjusting ingredients as needed!

    Recipe #474610

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