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    158 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is a recipe I came up with after I made recipe #172267. It's far cheaper than the boxed mixes, without all the sodium and the other unnecessary (unpronounceable) ingredients. The recipe can be varied by adding other ingredients (ham, bacon, broccoli, different cheeses, a can of cream of mushroom soup...use your imagination).

    Recipe #450481

    Do you struggle with cooking natural-casing sausage links? Trying to find a happy medium between cooked enough to be done, but not so much that they're dry and burnt? Give this recipe a try for moist, flavorful sausages that are cooked to perfection. This method would also work for sausages other than breakfast links. You will need to increase the water and cooking time proportionally. PS: Ever cook breakfast for dinner? We occasionally do, and this makes a nice addition.

    Recipe #418437

    This is a recipe I got from the Alber's brand cornmeal box a number of years ago. It's my favorite cornbread recipe. It's sweet, but not too sweet. They've since changed the recipe on their box and I'm grateful I kept the old one...while the new isn't bad, it's really tastes like corn-flavored cake. This is a happy medium. Best served hot with lots of butter (imo), but good cold, also. I'm posting this here for safe-keeping. Note: You can measure out and mix the dry ingredients together and keep in in a tightly closed container for those times when you need to whip up a quick batch of cornbread. For a killer crust on the cornbread, use a cast-iron skillet.

    Recipe #408783

    This is an excellent homemade ice cream, with lots of room for only by your imagination. I originally got the recipe with an ice cream maker that I purchased some time before I was married in 1986. The recipe and variations are designed for a one-quart yield, and may be doubled if desired. Prep time is for combining the mixture and does not include freezing time (as that will vary by machine/method). Note: Oreo cookie pudding ice cream is EXCELLENT. :D

    Recipe #338041

    This is an excellent homemade ice cream, with lots of room for only by your imagination. I originally got the recipe with an ice cream maker that I purchased some time before I was married in 1986. The recipe and variations are designed for a one-quart yield, and may be doubled if desired. Nutrition facts are for the basic vanilla recipe, and do not include the variations. Prep is for combining mixture. Cook time is for pre-chilling only, and does not include freezing time (as that will vary by machine/method).

    Recipe #337839

    This makes a first-rate country French bread in your ABM. My family loves it so much I can't make it fast enough! Makes a 2 lb. loaf. This is also an excellent dough to make by hand. Simply let it raise a couple of times, punch it down in between and bake it off in a 400 degree oven for approximately 30-40 minutes (I don't remember exactly how long). Bread should sound hollow (when tapped) when done.

    Recipe #337009

    Simple, yet delicious. Humble, yet elegant. If you've never tried baked yams (or sweet potatoes) before, you should. They're a delightful change from the usual veggie. I've never really cared for yams or sweet potatoes, as my mom always served them whipped with marshmallows on top. Nothing wrong with that just wasn't my style. But this...this I can get behind 100%.

    Recipe #335267

    What do you get when you combine two Zaar recipes...and give it a twist? It would look distinctively something like this. It didn't turn out exactly the way I wanted it, as I wanted only three distinctive layers and wound up with four, and the red and blue are lighter than I wanted, but it was really, really I was willing to look past its faults. I'll still keep experimenting with it, but I thought it would be a good one to post for the 4th of July. Cooking time is chilling time (between layers and after assembly). Other flavors would work well with this, a layer of orange and a layer of white. A few things worth noting: 1) For presentation purposes, try to find a plain vanilla ice-cream (without vanilla bean flecks) in it. 2) Allow 15-30 minutes for the first and second layers to set before you pour on the next layer or the layers will mix together and won't be separate. 3) Make the blue layer first if you want the layers to be red, white and blue from the top down. 4) The white layer has a very delicate, almost custard-like, flavor which goes well with the fruit flavors. If you want a more more pronounced flavor, add a little bit of vanilla (preferably white vanilla, so it doesn't change the color) or use Recipe #25883. 5) I found it far easier and quicker to open the side of the box of ice cream and slice it with a long knife than to dig it out with a scoop. 6) For darker colors in the red and blue, you could add a little paste food coloring to reach desired color. 7) I created this recipe due to some inspiration from two 'Zaar recipes: Recipe #25883 and Recipe #108778. Thank you to dojemi and faith58 for your inspiration.

    Recipe #311492

    I find myself awash with memories of my maternal grandmother when I make a batch of these pancakes. She was a wonderful woman and a wonderful cook. And her sourdough pancakes were out of this world. After some research, I found a recipe that tastes just like hers did. Recipe #175076 works well for this recipe. Servings are approximate.

    Recipe #309298

    Tired of the same old macaroni and cheese? Try some of these variations. You can dovetail it to your preferences...only the sky is the limit. I would suggest 1/4 to 1/2 cup of each "extra" much you add depends on how many people you're feeding. It's a very flexible and forgiving recipe. You may need to add more liquid depending on how many ingredients you add...or double it (another box of macaroni and cheese) depending on how many people you're feeding.

    Recipe #285622

    This delightfully quick and easy sandwich will make a Monte Cristo lover out of you. Don't substitute the green can of Parmesan for the freshly-grated stuff...there's a huge difference in flavor. For convenience, this recipe uses a pre-roasted rotisserie chicken from your local market. The amount for the chicken is need enough to cover the bread, to taste. Serve this sandwich with a bowl of tomato soup for a hearty lunch or dinner. I also like it made ahead, chilled and eaten cold in a sack lunch.

    Recipe #280263

    My family just about licks their plates clean with I make this. Can't make it unless I make plenty. Serve with appropriate side dishes. Cooking time is an estimate. If you can't find Johnny's Pork and Chicken Seasoning at your store, you can order it from their website, As of this writing, is the current page for it...just right-click on it and open in a new window or copy and paste the url into your browser.

    Recipe #277363

    This is a tasty, easy way to serve chicken when you are on the South Beach Diet...and even when you're not on the diet! It's on the spicy side, but amounts of spices can be adjusted according to taste. Cook time is an estimation.

    Recipe #275525

    If you like mochas but can't (or won't) pay the price at a coffee stand, here's a tasty alternative. Measurements are approximate and are all subject to taste.

    Recipe #267796

    This salad is the ultimate in simplicity and taste! It's a light salad that can be enjoyed year-round, either as a side or a main-dish. When my Mom made this, it never failed to disappear quickly. Even my husband, who isn't very fond of salad, will take a hearty helping...and then come back for an equally hearty second helping! This is a salad best eaten immediately after will turn soggy if it sits. Amounts are approximate...and very forgiving.

    Recipe #255134

    When it starts getting cold outside, it's time to make this soup. It's an extremely quick and easy family-pleaser. It's also great to take to work or a football game, packed in a preheated Thermos. Simply fill the Thermos with hot water and let it sit while the soup is heating. Dump the water out and refill it with the soup.

    Recipe #254259

    Once in awhile, when life is busy, I'll mix up a batch of this for lunch or dinner...the whole family likes it. It's not homemade, but it's quick and easy. I like it better than just plain canned chicken noodle soup. For variety, you can substitute the type of cream soup you use. Example: cream of mushroom instead of cream of chicken. Due to personal preference, I always use Campbell's soups.

    Recipe #254257

    If you like eggnog lattes but can't afford the price-tag at the coffee stand, this is a happy medium. Time to make does not include brewing time for the coffee (as time will vary).

    Recipe #196299

    I haven't eaten very well the last day or so due to the flu, so I figured I'd better "kick it up a notch" for breakfast. Now, when I started it, I only meant that I was going to make something more substantial than toast and tea...something with protein and complex carbs...but it came out more like Emeril's definition!!! Wowzers! The amounts are approximate, as I didn't measure anything...I just made it to taste. And while the cinnamon sounds strange in there, it's an integral part of the flavor.

    Recipe #185176

    This was a serendipitous find when my daughter accidentally added too much water to a french dough recipe. Rather than just toss out the dough, I tossed it into a glass gallon jar and let it percolate for a few days. It made a great sourdough batter! Refresh once a week by adding 1/2 cup water and 3/4 cup flour. It can be refrigerated.

    Recipe #175076

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