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    18 Recipes

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    These are excellent. Not to spicy, easy and quick. A big hit in my household and will be making them quite often. Used ice cream scoop to measure and cooked them on rack over a baking sheet. Used sour cream instead of creme fraiche.

    Recipe #494641

    This is a recipe from an Old Italian Church Cook Book. It was served at Italian weddings as one of the first courses. I've benn making this for over 40 years and is served as a side dish or a main dish with Italian Bread and a salad. If you like giblets, you must try this. Also I add 1/2 to 1 cup frozen peas in the last 15 minutes of cooking. Update: You can serve over small shell pasta.

    Recipe #473150

    This is a recipe I came up with after eating the canned cornbeef hash. You will need a food processor for this dish. It is also good with leftover pork roast and ham, not so good with beef. The method is to have a ratio of one portion of meat to two portions of potatoes. Another thing is to pulse the mixture or it will come out to pasty. My DH really loves to have this for breakfast.

    Recipe #416872

    This is a recipe I found, lost and found again. I got it off a can of stewed tomatoes. DH really likes it. It's simple and a one pot meal. I had to be out of town for a couple of weeks and he made it twice. Posting it here for safe keeping. Feel free to add more spices, green peppers, garlic, etc. The original recipe does not even call for salt and pepper and I always add more cheese.

    Recipe #414190

    This is my favorite salmon patty recipe. I am posting this so I won't lose it. It was on the back of a Chicken of the Sea Pink Salmon packett.

    Recipe #413918

    This recipe I have not tried, but will. Don't want to lose it. We love coconut shrimp at the Outback, but I don't like to deep fry. This recipe is oven baked. We are fortunate to have a fresh fish market about 5 miles from us, with fresh caught wild gulf shrimp. This comes from Better Home and Garden Magazine of just appetizers. If you try this before I get a chance, please let me know the verdict. Prep time is a guess.

    Recipe #411778

    I found this on a little scrap piece of newspaper clippng. Have not tried it yet, but if I don't post it I will lose it. It calls for a 9 ounce can of tuna, which I don't think they make anymore, so I suppose 2 cans of tuna now. I like it because it is baked in a loaf pan and then sliced for sandwiches. I am always looking for ways to get more fish in our diet. You probably could use salmon instead of tuna. Probably would also be good without the bread, just serve it like you would meatloaf.

    Recipe #411512

    This recipe comes from Allrecipe. It had over two hundred reviews. Have not tried it yet, but wanted in my bread cookbook. You might want to add a little more flour if it is not coming away from the side of pan while in the mixing stage. Just don't open the lid while it is rising.

    Recipe #411483

    I found this on Allrecipes. It has almost 2000 reviews. I made some changes according to some of the reviews. First, I made it in my bread machine and used 1 tablespoon of white sugar and added 1 teaspoon each of garlic powder, onion powder and italian seasoning. I also added 1 tablespoon of flour at a time while the machine was in the mixing cycle until it formed a ball and came away from the sides. I learned this from a bread machine cookbook that I have. Just don't open the lid while it is in the rising stage.

    Recipe #409857

    I am posting this recipe to go with the Paella dish that I will post later. The prep time is just for mixing and not stuffing the mixture. You can use this recipe for any recipe calling for Chorizo unstuffed.

    Recipe #409371

    This is from Allrecipes courtesy of Amanda. I have made this recipe twice and have enjoyed it. I am posting this to add to my Casserole Cookbook. Hope you enjoy it too. I also like to add 1/4 teaspoon of allspice

    Recipe #409008

    This recipe is from Better Homes and Gardens Special Interest Publication. I have not tried this recipe yet, but putting here for safe keeping.

    Recipe #406136

    Another recipe from Better Homes and Gardens Appetizers Magazine. Have not tried but putting here for safe keeping. Prep time is an estimate.

    Recipe #404537

    This is a real quick and easy recipe. I got it from my Mother and I've been making it for over 40 years. It uses simple ingrediants you probably have in your pantry. You can adjust the amount of onions to your personal taste. I like it with a lot of Vidalia onions and lots of fresh ground pepper. It taste better if you prepare it an hour or two ahead of time. Can be served at room temperture or cold.

    Recipe #403708

    This recipe comes from our local newspaper and I haven't tried it yet, but posting for safe keeping. With the holidays around the corner, this sounds like a easy recipe. I probably would bake the pork tenderloin a day or two early, to make slicing easier. Prep time is just an estimate.

    Recipe #403704

    This is from my Wok Cookery cookbook. Another good dish to use up that surplus of zucchini. I have been making this recipe for a long time and I think it is very good. We serve it over thick sliced crusty Italian bread.

    Recipe #401884

    This comes from an old Saint Rocco church cook book. I am posting this as written, but adjustments in can sizes will have to be made because they just don't make the same size cans anymore. The ingredients may sound strange, but it really does taste good. It would really make a nice lite lunch.

    Recipe #401820

    I'm posting this recipe so that its not lost

    Recipe #401815

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