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    17 Recipes

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    I used to always make a "pot" roast in my crockpots. A short while ago, I'd set out a roast and by the time it was thawed, there wasn't enough time to slow cook it in a crockpot. So I decided to try it in the oven using a dutch oven. It was so successful that hubby asked if I could cook it this way all the time -- he thought it was tastier than the crockpot version. It was so simple, yet only took about 2-1/2 to 3 hours for a 3-lb. roast. YUM!

    Recipe #519922

    This recipe is near and dear to my heart. It comes from an old & beloved church cookbook from the 1970s and the cookbook was given to me by my Mom. This recipe is one of the only ones for this type of drop cookie that I've found that didn't incorporate peanut butter. I have nothing against peanut butter, but I don't like it mixed with chocolate.

    Recipe #519708

    I love chocolate pie, but the best I've ever had wasn't made from a pudding box and it took me a long time to find a recipe that stood up to my memory of that scrumptious homemade chocolate pie. I say it's mostly made from scratch because I just don't have the patience or the strength to make my own pastry dough any more. This recipe calls for a pre-made pie crust. You can, of course, substitute your own flaky pie crust instead!

    Recipe #519697

    Nothing tastes better on a cold, windy night than a hot bowl of tasty soup! This soup is creamy and both sweet and savory! Hits the spot with a slice of homemade bread. This dish adapts well to different leftover meats and I substitute turkey quite often. It and also does well by leaving the meat out of the dish.

    Recipe #519578

    When you make farmers cheese, fresh mozzarella, cottage cheese, etc. you are left with a large pot of whey. Most people throw this away or save just a bit for breads or fermenting. However, ricotta in Italian means "recook" or "cook again." Ricotta cheese is made simply by cooking the leftover whey from your cheesemaking session again! How simple and easy is that!

    Recipe #519490

    I got this recipe over here: http://www.deepsouthdish.com/2010/11/homemade-condensed-cream-of-mushroom.html and wasn't able to import it. I like to keep all my recipes in one place, but want to give credit where credit is due! What I like about this recipe is that what you end up with is "condensed" cream of mushroom soup, so it's ready for use in other recipes. Also, big point in it's favor is that it can be FROZEN but probably should not be pressure canned as it has dairy in it.

    Recipe #519128

    Found this on http://www.foodlushblog.com/2011/03/recipe-knockoff-campbells-bean-with-bacon-soup.html. Tried this yesterday and it was delish! Almost like Campbell's but not as salty and it tasted fresher. I made a few changes to the original recipe found above. I used dried beans and I don't think I let them soak or cook long enough as the beans weren't that nice "mushy" consistency that I was looking for. I've gone back to using canned beans and like the soup much better that way.

    Recipe #518582

    One thing my hubby misses almost as much as pasta is pizza. Pasta problem is solved with zucchini noodles, but pizza was a whole different matter. This recipe solves the pizza dilemma! Yumm! We top with black olives, hamburger, mushrooms, pepperoni & cheese! From http://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/ -- but unable to import.

    Recipe #517395

    This is pretty close to the original recipe from the Strawberry Farm in South Carolina that I used to go and pick strawberries every year. I'd come home and whip up about 4-5 pies and they'd be gone in a flash! What makes my pie just a bit different is that I leave all the strawberries whole and I drizzle the glaze over every single berry -- these pies are a work of (he)art!

    Recipe #516933

    From CDKitchen. I've made this recipe many times and it's perfect every time. Cook's Notes Below came over from CDKitchen with the recipe: I've tried many recipes. All ended in yuckness. Granted, I'm no master chef. I'm sure those other recipes work fine if you really know what you're doing. But I don't want to have to go to culinary school. I just want a creme brulee. So I'm talking to my mother on the phone tonight, as I'm about to embark on another creme brulee experiment, and she mentions, "Oh, well, your Aunt Carol makes a great creme brulee; it's always good." So I called up Aunt Carol, got the recipe, gave it a shot, and what do you know? Perfect. So unless you're a master chef, return that double-boiler, forget about scalding the cream, don't fret about scrambling your eggs. Just follow this easy recipe for a creamy, great-tasting creme brulee

    Recipe #510041

    There are plenty of recipes out there (really good recipes) that call for ingredients that "spice up" or "fancy up" a beef stew recipe. I'm a plain cook and I like to let the main ingredients flavor a recipe as much as possible just using salt & pepper as my seasonings. If you are looking for fancy, spiced up or a recipe that will take you more than 10 minutes to add to the crockpot -- please skip this one. If you are looking for a easy-to-make, simple, basic yet delicious beef stew and you are OK with the fact that it's able to stand on it's own without herbs, spices or ingredients you can't pronounce, then you may be interested in this one. Perfect for picky kids or someone who has never really cooked before.

    Recipe #499782

    Have a friends or loved ones who follow a gluten-free diet, but still love dessert? Leaving the flour out of these brownies not only gets rid of the gluten, but also makes them super moist, chewy, and gooey. Found on Good Housekeeping -- but couldn't print the recipe. I was afraid I'd lose it, so copied it over here. This would be great for those eating a lower carb way. I didn't try any substitutions for the sugar and I'm pretty sure you can't leave out the corn starch -- but just the fact that it doesn't have 3 cups of flour is good.

    Recipe #488214

    So easy, so quick, so good; you just have to make it a regular.

    Recipe #480269

    My interpretation of Teri's stroganoff recipe.

    Recipe #480236

    This is a recipe that my husband & I got from his Mom. He kept asking me to make it and I didn't have the recipe and couldn't find one here or on the internet. I've since found a similar one here (#41493) but it's different enough in the ingredients and instructions that I felt it needed to be added.

    Recipe #448377

    I've seen a lot of recipes that takes this simple recipe and makes it spicy or changes it in such a way that I wasn't able to find one that was based on the original dish that I fell in love with. I'm adding it back it mostly for myself - but if anyone is interested, enjoy! As a note, the sauce will appear to be too thin and, if you are like me, you will want to add more cheese or other ingredients to thicken it up. Resist the temptation to do that - when the pasta is added to the sauce, the consistence will be perfect. The key to this dish is the combining at the last step. Serve with a salad Pare with a crisp Sauvignon Blanc or if a sweeter wine is desired, try a German Riesling.

    Recipe #432605

    I've seen many recipes for beef stroganoff here that look good, but I still like this one the best. It was given to my by my mother-in-law. She's a fantastic cook and I was so happy when my husband said mine was just as good as hers! It's important to make the dish in a large skillet (instead of dutch oven or sauce pan) where there is a lot of room on the bottom for all the ingredients to "share the heat." I've updated this recipe to show how it's evolved to how I prepare it today. It's just as good, but easier to prepare -- a great recipe and I make it at least once a month.

    Recipe #432477


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