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    133 Recipes

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    2 Reviews |  By Charmed

    These drop cookies are like little butter cakes. They are soft, rich, and melt in your mouth. There are some preparation and storage hints I would suggest in making these. I also found this dough very soft and sticky, so I added about 1/2 cup extra flour (use your judgement when you make it), then refrigerated it for about an hour. I still found it extremely soft and sticky, so my solution was to keep a glass of warm water next to me while I formed the cookies. I dipped my cookie scoop (which I recommend using) into the water about every 3 cookies to keep the dough from sticking to it, and I found that worked perfectly, giving me evenly shaped cookies that didn't stick to the scoop. If you're using a spoon you might not have as much trouble, but keep the glass of warm water next to you for you spoons and/or fingersjust in case you find it difficult to push the dough from the spoon. I would also suggest storing them, loosely packed, in an airtight container with wax paper between the layers; if they are touching, eventually they will discolor slightly at those spots where they do touch because of the moisture in them. Even if they do discolor slightly, however, they are still delicious! The recipe is from The Beechmont Inn.

    Recipe #91468

    2 Reviews |  By Charmed

    I found this recipe from Crisco Oil in a very old Hadassah magazine stuffed in the back of a drawer in my grandmother's house. It's a favorite of mine. I think the nutmeg and lemon give the blueberries an exceptional flavor. I usually make it with milk (1 or 2%, but you can use water if you want to make it dairy-free. And if you can get them, try it with fresh blueberries. It is heavenly! (Although frozen work quite well, just taste for sweetness and adjust accordingly). These blintzes freeze very well, and I'll usually freeze them wrapped in packets of two. You can cook them up straight from the freezer; no thawing is needed. It's a really nice treat for kids with a dollop of sour cream, or even dusted with some powdered sugar, with or without cinnamon. They are surprisingly low in fat and calories.

    Recipe #91372

    1 Reviews |  By Charmed

    I got this recipe for Greek Chicken from the Dinah Shore Cookbook. It is attributed to Alex Karras' mother. It's one of my favorites recipes, and although it was written for chicken, I have often used it with lamb as well. I've given suggestions for the lamb version at the end of the recipe. The time posted is for the chicken; you will have to adjust the cooking time if you use lamb, based on the size and cut of the meat used.

    Recipe #91123

    2 Reviews |  By Charmed

    This is a change from the traditional tuna casserole. The cheese-flavored crust is similar in texture to a graham cracker crust, perhaps a bit firmer, with a slightly crunchy crumb topping, and the tuna filling is somewhat like a quiche flavored with sour cream and dill. I got the recipe from an old Penzey's catalogue. See the bottom of the recipe for a suggestion on making a smaller pie for less servings.

    Recipe #91121

    3 Reviews |  By Charmed

    An out-of-the-ordinary recipe, the layers in this cake (a butter cookie crust, apples, sour cream custard and an apricot glaze) look so nice when sliced up. The flavors are wonderful -- rich, but not too sweet. And it's even prettier with white decorator icing used to pipe flowers, designs, a lattice criss-cross, or a piped edging around the top and bottom. It's from one of my favorite cook books, The Creative Chef 2. The time includes chilling time for the cookie crust dough. There will be leftover dough from the cookie crust, which I usually use to make butter cookies.

    Recipe #90984

    7 Reviews |  By Charmed

    This is a very nice recipe I found on the web. The chicken comes out lightly sweet, it's low in fat, and it's very easy to prepare. I enjoyed it very much, will definitely make it again, and I hope you enjoy it too. Note: Although the recipe calls for peeling the potatoes, I leave the peel on.

    Recipe #90894

    This is a basic New England style seafood stuffing using Ritz crackers that can be used to stuff mushrooms, seafood, or even as a topping for baked fish. I incorporated some of my favorite ingredients from different recipes. I've included a recipe for stuffed mushrooms that can be prepared and refrigerated for up to 2 days before, or frozen for up to a month, since the mushrooms are pre-cooked. Using small mushrooms, this recipe will fill about a pound of mushrooms, about 20-25 if you use small appetizer-sized ones. You can include the chopped mushrooms stems if you like, but I usually leave them out, and use them another time. Time is for making the stuffing only, since the mushrooms have some variations. Amount is approximately for stuffing.

    Recipe #90764

    This is a no-bake pie that is light, tart, and delicious, sort of an orange cream cheese mousse. It's great as a summer dessert topped with some whipped cream. At the end of the directions you'll find suggestions for other fruit variations. I found the recipe on a box of knox gelatin.

    Recipe #90700

    2 Reviews |  By Charmed

    This is a really good version of a crustless cheeseburger pie. It's from the Better Homes and Gardens Quick and Easy Cookbook.

    Recipe #90701

    3 Reviews |  By Charmed

    These are delicious, elegant little morsels. It's an old recipe from the Pampered Chef. My favorite jam to use in these muffins is seedless black raspberry.

    Recipe #90507

    3 Reviews |  By Charmed

    These are lovely little streusel topped, cake-like mini-muffins with a blueberry surprise hidden inside. They are a really special treat. It's a recipe I got a while back from Penzey's.

    Recipe #90508

    This bread is just so good, more like a coffee cake than a bread. I didn't have bread flour, so used regular unbleached, all-purpose flour and took it out about 3 minutes before the beeper because I like a less-crispy crust. Well, what a treat. Major keeper. Not only would I make it again, I think it would make some of the most awesome cinnamon roll dough, and I'm definitely going to try that very soon. I would also suggest using this bread to make Cinnamon Toast Deluxe, recipe #93128. A definite cinnamon extravaganza, and a wonderful treat, especially for those of you who are looking for a stronger cinnamon flavor.

    Recipe #90502

    7 Reviews |  By Charmed

    This is a delicious, very easy way to bake pork chops. I've found that some people like to also eat the apples that are cooked along with it, some prefer the pork chops and sauce without the apples. But don't leave them out because they are part of what create the resulting sauce, which is absolutely fantastic!!! The recipe is an old one from French's Worcestershire Sauce

    Recipe #90503

    6 Reviews |  By Charmed

    I make this bread often, especially when I want a bread that has a bit more body than a white bread, but not as rustic as a traditional French bread. I think the sesame seeds give it a really nice flavor. It makes about a 1 1/4 lb. loaf. Unfortunately, I can't remember where on the web I found this.

    Recipe #90393

    2 Reviews |  By Charmed

    These are lovely for breakfast, light and a bit different, with lemon icing and a texture similar to cream puffs. I really like these, as have others. I got the recipe many years ago from a church cookbook called Blessings.

    Recipe #90288

    This is one of my favorites. The recipe came from Eagle Mills. If you don't have buttermilk, you can substitute 1 cup milk plus 1 teaspoon cider vinegar, and let it sit about 10 minutes before using. You can also add 4 tbs. buttermilk powder to the dry ingredients and substitute water for the buttermilk. I have also used plain all-purpose flour with excellent results.

    Recipe #90151

    This is my favorite bread machine challah recipe. It makes a smaller loaf, but I love the flavor of it.

    Recipe #90050

    1 Reviews |  By Charmed

    Posted in response to a request. This is a homemade version of the fruit-flavored candy powder that's sold in little cardboard sticks. You can lick off a spoon, or a straw, or even a licorice tube. I haven't tried it, but someone else has and said it came out very good. And since it wasn't here on zaar, now it is!

    Recipe #90049

    1 Reviews |  By Charmed

    In my opinion, this is the best no-bake cookie ever devised in the world. It's one of those recipes that surprises you because you never expected it to be as good as it is. The first time I made them they won their place up in my 10 best cookies ever list. And during the Christmas holidays, I'll make them festive by throwing in some red & green glaceed cherries. They won first prize in a Woman's Day/La Choy baking contest.

    Recipe #89949

    3 Reviews |  By Charmed

    I got this recipe from someone I knew on line about 7 years ago who had a reputation as being a fantastic cook. Anything anyone ever made from her recipes was excellent, and this is no exception. I finally got around to trying it, and I'm sorry I waited so long. It is absolutely delicious, the flavors blend beautifully, and it was hard not to eat the whole thing at one sitting. Not only am I going to make this again, I'm going to make this again soon! I easily halved the recipe (though I won't next time. I like it too much). Although I did not have need to do this, I think it could be made and assembled a little earlier in the day and put in the oven to bake right before you're ready to serve it.

    Recipe #89948

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