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    133 Recipes

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    From Top Secret Recipes Posted in response to a request, this recipe is supposed to be a copycat for the sauce served on Sabrett hog dogs, one of the more popular street hot dogs in New York.

    Recipe #92747

    4 Reviews |  By Charmed

    This is a recipe for homemade tahini from The Frugal Gourmet Cooks Three Ancient Cuisines NOTE: Since I have not made this, I could not tell you what the amount it yields is. The recipe says 4 servings, but I don't know what that is based on.

    Recipe #92742

    5 Reviews |  By Charmed

    Posted by request. This recipe was originally printed in the Milwaukee Journal. Time does not include chilling time. Also, I would suggest reading kburie's review if you are interested in trying these, as it contains some very helpful preparation info

    Recipe #92620

    1 Reviews |  By Charmed

    This was my mother's version of tuna casserole. The flavors blend as it bakes, and it's very different, and very delicious. Everyone I've ever served it to has loved it. I usually serve it with hot rolls and carrot and celery sticks (I even like it with whole berry cranberry sauce, but that could be what I'm used to from my childhood). Anyway, I really love this stuff.

    Recipe #92520

    3 Reviews |  By Charmed

    I got this recipe from a booklet from Domino Sugar with recipes using their brownulated sugar, and according to the booklet, this type of sauce, which does not have a tomato base, is a Southern tradition. It can be made on the grill, in the oven, or using a broiler. I think it's very good, and I hope you enjoy it. Time does not include marinating, and is for broiling or marinating. Baking time is included in recipe directions. NOTE: I prefer not using the marinade for the sauce, so I usually double it and use half to marinade and half when preparing the chicken. But you can just follow the recipe as is, and use the marinade to prepare the sauce if you prefer. If you do not have brownulated sugar (which is a granulated brown sugar) you can substitute the 1/3 cup brownulated sugar with a mixture of 4 tbs. plus 2 tsp. of packed brown sugar mixed with 2 tsp. of granulated white sugar.

    Recipe #92519

    This recipe is from the Betty Crocker Recipe Card Library, and posted in response to a request.

    Recipe #92357

    I have a personal list of my top 15 favorite cookie recipes, and this has been Number 1 for years. I cannot remember where I got the recipe from, but it is a good one. I made a platter a few months ago for a friend giving a luncheon at her job, and the cookies were almost gone before people even finished the entrees. People were coming into the room, grabbing handfuls and pocketing them, thinking nobody was watching. I have to admit, I was very flattered! Note: The recipe calls for 4 sticks of butter or margarine. Do not substitute anything else, like oil, or shortening, or applesauce -- it just won't be the same. I use either all butter, or often will use 1/2 butter and 1/2 margarine, with no loss of quality in the results. The recipe halves easily.

    Recipe #92352

    1 Reviews |  By Charmed

    I came up with this when I was desperate for a really yummy breakfast that was also low in fat and calories, but wouldn't taste like it was low in fat and calories. This is it, and it worked. And it's easy (especially if you keep pre-made topping in the refrigerator). You can have breakfast for you and the kids in the time it takes to toast a slice of bread, with no mess. The topping ingredients can be multiplied and stored in the refrigerator for as long as the cheese would stay fresh.

    Recipe #92351

    2 Reviews |  By Charmed

    This is a delicious and easy way to make chicken, lightly sweet from the addition of raspberry vinegar, wonderful served on rice or noodles. The recipe is from Williams Sonoma.

    Recipe #92256

    6 Reviews |  By Charmed

    One of the few recipes I make using mixes and cans, this is a fantastic dessert. It tastes amazing, looks great, and is amazingly easy. And it disappears almost as quickly as I put it down. I got the recipe from a neighbor after 6 months of begging (and 2 weeks of cat, dog and rabbit sitting). She almost never gave it out because it was her most requested recipe and everyone always thought she worked for hours. Don't substitute regular or fudge for the dark chocolate brownie mix. It makes a difference in the final flavors. And make it the night before so the texture and flavors have time to set.

    Recipe #92156

    These is my favorite recipe for apple fritters. I got it from the Berk's County website. I don't think they need maple syrup...I think it's perfect just dusted with powdered sugar and cinnamon, and that's exactly how I serve them. Never had a complaint yet.

    Recipe #92060

    7 Reviews |  By Charmed

    My favorite recipe for banana bread, and one I didn't see here when I searched. Use the best quality butterscotch chips you can find for this. They partially melt into the bread as it bakes, carmelizing slightly, to make a very wonderful bread...actually, much more like a cake. I will also usually add a few tablespoons of chocolate chips, to make it an even better treat. The ingredients halve easily for one loaf. The recipe is from the National Pike Inn, New Market, MD. NOTE: The bread might not rise that much, or brown too much, but it is still wonderful!

    Recipe #91886

    These always go over really well when I serve them.

    Recipe #91870

    2 Reviews |  By Charmed

    This recipe is from Craig Claibourne's New York Times Cookbook, and I think it's one of the best recipes I've ever tried. It looks beautiful, I love the flavors, and in my opinion, well worth the work. Don't leave out or substitute for the whole bottle of lemon extract added at the very last second; it's what makes the dish. If you cannot find water chestnut flour or powder, you can substitute cornstarch. However, the texture will not be as crispy or nutty.

    Recipe #91871

    2 Reviews |  By Charmed

    This is a very good, tasty recipe that is easy to make. Freeze the beef for 1/2 hour before slicing to make it easier, or just shred the beef with your fingers. I approximated the preparation time to include cutting up the meat and vegetables.

    Recipe #91673

    2 Reviews |  By Charmed

    I found this a long time ago on the web. The peppermint oil stimulates while the aloe vera gel cools and moisturizes without being greasy. It feels so good on tired feet, and it's so easy to whip up. Only two ingredients! The recipe is enough for one application, but if you make more, or have any left, store it in a glass or plastic container in a cool, dry place. If you can't find the peppermint oil, your local drugstore should be able to order it for you. Happy walking!

    Recipe #91674

    3 Reviews |  By Charmed

    Dinner doesn't get much easier, or quicker, than this. It tastes even better reheated the next day. I got the recipe somewhere on the web, and it was supposedly from a student at a culinary school.

    Recipe #91672

    7 Reviews |  By Charmed

    This casserole is really delicious, and is great if you're looking for a vegetarian meal. It has the added benefit of being low-carb meal, but you can add cooked macaroni to the cheese mixture if you wish. It works well with a variety of greens, but my favorite is spinach. I don't remember where I got this recipe, but I've been making it for a long time.

    Recipe #91482

    Posted in response to a request, these filled cookies are supposedly named for the ladies in waiting to an English queen and are said to be Ann Bolyn's favorite "biscuit." The recipe is from The Cookie Tin website.

    Recipe #91469

    8 Reviews |  By Charmed I found this copycat recipe on the web and it's one of my all-time favorite cookie recipes. I don't know how many times I've made it. I use a cookie scoop so they come out nice and even, and they just look so nice on a platter. And they taste even better! I like the fact that unlike most almond cookie recipes I've found, this one contains ground almonds in the dough. Depending on the size of the cookies, this recipe makes from 24-40 cookies. I usually make them into 3/4" inch balls instead of 1-inch, which result in about 40 cookies. I've written 30 cookies in the yield as an average.

    Recipe #91467

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