Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Not-2-Sweet's Public Recipes
    Lost? Site Map

    Recipe Box is Here

    Save your favorite recipes

    Upload your own

    Create and manage Shopping Lists

    Share with friends

    84 Recipes

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

    I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

    Recipe #107786

    I LOVE fried fish.. always have. When dining out, nine times out of ten, I will order fish n'chips. It's getting to be very hard to find a restaurant that serves good fish n'chips anymore..So I just had to learn to make them myself.

    Recipe #104409

    My son has always been a breakfast food lover. He could eat it morning, noon, and night. When he was about 10, he wanted to learn to cook his favorites, but he just could not get the hang of frying eggs. They would always break or stick to the pan etc. So I came up with this easy way to make foolproof eggs. I had forgotten all about it--this was over 10 years ago. But when I recently went to his house to visit, he was cooking, and he still makes his eggs like this.

    Recipe #98482

    This is my version of Chicken Tortilla soup. It's very similar to the soup served at Max & Erma's restaurant chain. I threw it together one day using mostly leftovers from my fridge. It was a hit.. So now every time I roast a chicken, I make this the next day.

    Recipe #140928

    I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!

    Recipe #108330

    This is the juciest, best flavored roasted chicken I have ever made, or ever eaten! I have been experiementing, and It has turned out with the exact same wonderful results 3 times in a row now.. so I'm confident that anyone can make this with the same results. Never again will I purchase a pre-cooked rotisserie chicken! It's so easy too!

    Recipe #283443

    While enduring the Atkin's Induction phase of the Atkin's diet. I was DYING for a Halo Burger, a local burger chain's yummy burger. They do offer the "bunless burger" but I hate those things.. they are difficult to eat and the flavors don't quite meld like the real burger in the bun does. But eating it in a salad makes a world of difference.. I didn't miss the bun at all, plus I'm not advertising that I'm doing the atkins this way.. just looks as if I like salad.Measurements aren't exact..it's just a salad, you can't really mess it up. Feel free to add shredded cheese, bacon, sliced green olives, or whatever you like on your burgers. This is just the way that I like mine. I will be suggesting this to Halo burger as a menu item. Note..if you are craving a Whopper,add liquid smoke to the meat, substitute low carb catsup for the mustard. Craving a Big Mac? Omit tomato, sub onions with dried chopped onion soaked in warm water and use low carb thousand island dressing.

    Recipe #156433

    You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!

    Recipe #283420

    This recipe makes the most beautifully browned, juiciest and flavorful turkey. And it's super easy to boot. It's inspired from the California Culinary Academy. Important!! This recipe only works well if you stuff the turkey. I didn't think that it would make a big difference, but when I baked a turkey and didn't stuff it a while back, It was way overcooked....not good. But this is great for a big stuffed bird. If I were serving this for a special occasion though, I would definately use a programmable thermometer... I got mine for around $15 at Meijers and I use it a LOT! So well worth the small investment. Insert the thermometor into the thickest part og the thigh and bring the temp to 165 to 170 degrees.

    Recipe #330543

    Yum! I love hot-n-spicy V-8, but not the price, so I came up with this. Spicy foods and drinks are supposed to raise your metabolism also.. another plus! Really good as a base for bloody mary's too!

    Recipe #153549

    I've lived in Flint, Michigan my entire life, and I was brought up on Coneys. The recipe has always been kept "top secret", and every restaurant has a slightly different version. But my friend's grandmother opened and ran one of Flint's top Coney Island restaurants for many years, and she gave me this recipe. The original recipe calls for beef kidney, heart and suet. But guess what? That's what hot dogs are made from! That's why ground hot dogs are a good substitution. I've tried and tasted many copycat recipes for Coney sauce, but I'm convinced that this one is the best. Coneys are traditionally served using a steamed hot dog bun, a koegel vienna hot dog (any vienna hotdog will do) then topped with the sauce, yellow mustard and finely chopped onions. Yum! The friend also noted that if it tastes like something is missing.. add more cumin. By the way, Koegel Viennas are now available to order online!

    Recipe #98294

    Quick and easy--from start to finish in less than 30 minutes.

    Recipe #164048

    After running to three grocery stores looking for Hickory Smoke Salt and unable to find it, I decided to try and make my own. It worked out great! Considering the price of smoke salt, I'll never buy it again!

    Recipe #288895

    I copied these ingredients from the KFC coleslaw container years ago. Yes, they did list Miracle Whip, not mayo! It always goes quick, but I never get any compliments when I bring it as a dish to pass because they all think that I just picked it up from KFC and put it in my own bowl! I use the bags of coleslaw mix from the produce section of my store and chop it in the food processor, but you can use a 1 lb head of cabbage, and a couple of carrots instead if you wish.

    Recipe #115204

    This is adapted from a recipe that came with my Toastmaster Breadmaker. It was for onion bread, I added the cheese. The bread is a light brown color because of the onion soup mix. This makes a 1 1/2 lb loaf.

    Recipe #301704

    This recipe can be cut in halves for sandwiches or sliced into sandwich rounds for appetizers. Very easy to make, but looks and tastes impressive. Can be served hot or at room temp, so its great for football parties. Goes great with cold beer.

    Recipe #98034

    There are plenty of fancy recipes for hamburgers, but as most of you know.. the best burgers are those ones that you get at the neighborhood bar. Whats the secret? The big secret is that there is no secret! The grill cook is just trying to fill the order as quickly as possible with no special effort. The simplicity is what makes bar burgers taste so good. One of the keys is to buy meat labeled hamburger.. no lean ground meat for these. Look for the packages with the grind marks visible.. These are the best!!

    Recipe #133659

    "Big John's Steak and Onion" is a favorite local fast food franchise here in Flint, Michigan. They have been in business for as long as I can remember, and they are always very busy. The food is made-to-order on big grills right in front of you, so it wasn't hard to figure out how to duplicate this at home. I just wanted to share this recipe with those who may not otherwise get a chance to enjoy this incredible sandwich.

    Recipe #114629

    I came up with this recipe for "Dining on a Dollar". I love this because it' spicy, sweet, tangy, easy and quick to prepare, and best of all... inexpen$ive!

    Recipe #336769

    I've always loved that sweet, moist crab served in little dishes at Chinese Buffets. It tastes so simple, but I knew that it wasn't just plain, baked crabmeat, there was a secret for making it special. Well, I found out what it was! At first I thought, "is that it?" But yes, so simple, and oh so yummy!

    Recipe #98037

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes