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    101 Recipes

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    6 Reviews |  By Malriah

    Great company fare but simple and quick enough for everyday! It's a side dish. It's an appetizer. It's a main dish. It's excellent anytime and anyway you serve it! (Well I guess some might argue that, since this really might not be a good breakfast but....to each his or her own!)

    Recipe #92906

    I love Mirj's Funky Chicken with Sesame Noodles. I decided to use the noodles as my inspiration for this recipe. It's really similar but totally different. We liked it and I hope others will too! Cook time is the time it takes to make the pasta. *UPDATE* Since posting this, I tried adding about 1/2 teaspoon of red pepper flakes and it turned out wonderfully so I decided to add it as a suggestion.

    Recipe #90921

    This Thanksgiving my boyfriend's step mom's daughter-in-law, Kim, brought this sweet potato casserole for our feast. Not being a huge fan of sweet potatoes, I was reluctant to try it. Boy am I glad I did! It isn't as sweet as most sweet potato casseroles and doesn't have tons the marshmallow goop on it. I begged her for the recipe so that I could have it every holiday and decided to post it on *Zaar so that I don't lose it. She stated on the recipe card that she always doubles the recipe and that when it does, it fills a 1 1/2 quart casserole dish.

    Recipe #84504

    When I was a little girl and I would get sick, my Mama (Mary in LA) would always serve me Creamed Peas on Toast. It was light enough for an upset tummy but filling enough to make a sick little girl not be hungry anymore. I never could make it like Mama could until now. I finally figured out where the recipe came from! It is from a book called "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. I decide to post this recipe as a tribute to my Mama. Now all mommies can help their daughters sick tummies feel better just like mine did all those years ago. Thanks Mama!

    Recipe #79309

    A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!

    Recipe #71871

    5 Reviews |  By Malriah

    Dress up plain green beans to make them something special!

    Recipe #68507

    3 Reviews |  By Malriah

    Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)

    Recipe #59499

    My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!

    Recipe #52282

    7 Reviews |  By Malriah

    A new, more exciting way to eat "baby cabbages". It helps that it is also lower in fat and has less sodium. Might as well make them TOTALLY good for you! From Cooking Light Magazine. (I really am trying to keep my New Years resolution!)

    Recipe #51377

    3 Reviews |  By Malriah

    A more sophisticated hot chocolate from Cooking Light Magazine. You can still indulge yourself and stick to the New Years resolution of eating lighter! Since you use low fat milk, you can even top with a tiny bit of whipped cream!

    Recipe #51365

    7 Reviews |  By Malriah

    A different way to add some kick to those Bloody Marys. Don't forget to garnish with a celery stalk or pickled asparagus! Cook time includes chill time.

    Recipe #50797

    I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.

    Recipe #47656

    A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!

    Recipe #47651

    Southern Christmas treat! As hard as it may be to not eat them immediately, the balls get better after they sit for a day or two.

    Recipe #46726

    Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe)

    Recipe #45753

    9 Reviews |  By Malriah

    Different colorful pasta dish. Use veggie broth and it's vegetarian. Use low fat cream cheese and it's low fat. Try using different veggies to suit you. Very versitile for different tastes. I have also served it as a side dish.

    Recipe #45462

    4 Reviews |  By Malriah

    This recipe was given to me by my boyfriends Aunt at their family reunion. With the size of their family, they NEED a recipe for monster cookies. Not only does it make alot of cookies, the cookies are gigantic!

    Recipe #43513

    Interesting combination of brown rice and artichoke hearts. Recipe borrowed from The Cheshire Cat in Santa Barbara, CA.

    Recipe #42759

    8 Reviews |  By Malriah

    Good enough for a dinner party, easy enough for every day. (and good for you to boot)

    Recipe #42754

    Yummy fresh fruit decadence! Cook time includes chill time.

    Recipe #34695

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