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    82 Recipes

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    Here's a different type of dip recipe. You can use frozen corn if need be. If you use canned corn (ugh).. please be sure to drain and rinse well to get that funky taste out of it. I always add more jalapeño peppers. Recipe courtesy Emeril Lagasse, 2001

    Recipe #105046

    I'm always on the search for new appetizers. You can always have the ingredients on hand for this one. It's versatile so if you can't find the Club or Society-style crackers (these are rectangular in shape), any buttery cracker (Ritz will do if you can't find Club). Don't use thick sliced bacon. In fact what I do is take each piece of bacon and lay it on my cutting board and 'smear' it thinner and longer with the warmth of my hands. You might not need the whole box of crackers and you might not use all of the brown sugar. Some people like them with more sugar. Make these to suit YOUR OWN taste. Yield is approximate because I only make them as I need them.

    Recipe #104733

    I've tried many recipes for the homemade version. This one comes the closest to what my taste buds like.

    Recipe #104444

    This is a great appetizer that can be made ahead of time and reheated in the oven or on a grill. I love to stir in freshly chopped cilantro before pouring into baking pan.

    Recipe #104346

    Here's a nice little tidbit to have with cocktails. For variety you can add a small square of your favorite cheese to the mushroom crown before sealing in biscuit dough.

    Recipe #104145

    Guests will be surprised to find that these appetizers, studded with nuts and bejeweled with pepper jelly are not to be saved for dessert. This is one cookie recipe that should certainly be paired with cocktails.

    Recipe #103957

    Taste of Home Magazine Serve with wheat or sesame crackers.

    Recipe #103530

    Taste of Home's Contest Winning Annual Recipes 2004. Contributor: Frances Quinn, Farmindale, NY This bundle takes a little time to assemble but they're worth it. They are always popular at a buffet or shower..great for every day dining too. This flavorful dish goes nicely with rice pilaf or a saucy pasta.

    Recipe #103376

    This recipe comes from one of my favorite all purpose cookbooks The New DoubleDay Cookbook. Using the seasoned flour to dredge your chops will thicken the juices so that you'll have a nice gravy for your potatoes when the chops are done.

    Recipe #103093

    I got this recipe from my friend Helen. Helen was my little old landlady who died at the age of 95. God bless her. She was a dear friend.

    Recipe #102492

    I usually double the sauce in this recipe and I like to add carrots, too.

    Recipe #102192

    I found this recipe at the Pillsbury website. Sure sounds good to me.

    Recipe #102003

    Woman's World Magazine 1/13/04 Turn hot roll mix into old-fashioned, pull-apart rolls. A topping of caraway seeds adds flavor. Serve 'em with parslied butter. Makes 12 rolls. Per roll: 250 cals; 5g. protein; 13 g. fat (7 g. saturated); 66 mg. Chol.; 27 g. carbs.; 376 mg. Sodium; 1 g. fiber; 3 g. sugar Time in kitchen: 35 minutes; ready to serve in 1 hour

    Recipe #87178

    Southern Living magazine April 2004 The beauty of these rolls is you don't have to bake them all the same day. Simply make the dough, and keep it tightly covered in the refrigerator for up to five days. Pinch off the amount you need, and save the rest for later. Southern Living Magazine Senior Writer Donna Florio says "They're like little pillows from heaven". Makes 3 to 4 doz. Prep: 15 min; Cook; 5 min.; Stand; 35 min.; Chill; 12 hours; Rise; 1 hr., 30 min.; Bake; 15 min. per batch This version has been updated per Southern Livings Web site.

    Recipe #87103

    Are you looking for a quick but delicious seafood soup? Can't wait to make that stock and take all that extra time? Well.. this is the soup for you. It's thick and creamy and comforting. I know many of you out there frown upon the use of condensed soups. But try this.. it tastes like a restaurant quality soup without all the fuss. Use whatever seafood you like. Just use at least 1 1/2 pounds of it. You can even use chopped cooked chicken if you don't like seafood. Want a curry flavor? Just add some curry powder while cooking the onions and celery. You can turn this into a creamy curried vegetable soup by omitting the seafood and using more onions and celery with the addition of carrots and whatever other vegetables are your favorites. Leave out the curry powder for a satisfying creamy vegetable soup. Just try it.. you'll like it.

    Recipe #83265

    Stock your pantry ahead of time to whip up this delicious satisfying soup. It comes together quickly for a nice meal. I got the recipe from Southern Living Magazine (Carol Michael Hewett, Texas). I made a few changes by adding celery, and adding 3 more cups of broth (because we don't like soup that thick). The original recipe called for 5 cups of water. I used part water and part chicken broth.

    Recipe #81217

    What a great way to eliminate the fatty bacon on barbecued shrimp recipes! After marinating the shrimp try adding liquid smoke to the marinade and brushing that onto the zucchini-wrapped shrimp to give it a nice flavor. The zucchini ribbons really keep the shrimp from drying out.. I found this recipe in Southern Living Magazine.

    Recipe #79156

    A do-ahead appetizer. You can 'wow' them with this one. I found this at Southern Living and this is the recipe as written. I like to use about half of the amount of blue cheese called for and I just use a 'swipe' on the bread.. not 2 tablespoons full.

    Recipe #79072

    Taken from the Better Homes and Gardens website. This is a delicious recipe. Perfect for company. I baked the fish longer than the recipe suggests.

    Recipe #77599

    I found this on the web while searching for some recipes. It gave me a chuckle. :)

    Recipe #74182

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