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    You are in: Home / nranger7's Public Recipes
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    41 Recipes

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

    Not sure where I picked up this recipe. I like the addition of oats and nuts which a lot of other coconut cookie recipes don't have. I don't like too much coconut so the oats and nuts tone down the coconut taste. I usually toast the coconut and nuts while preheating the oven.

    Recipe #147506

    My favorite cookies since I was a little girl - and I don't really like mint! Thanks Grandma! :) Times and amounts are approximate since I haven't been able to make these in a long time. I can never find the mint chocolate chips when I want to bake! And I've never owned a double boiler...keeping an eye on the chips as they melt on the stove works just fine.

    Recipe #147279

    Saw someone make these on Oprah a few years back. It was a pretty quick segment so the instructions are a bit vague. I'm not very experienced with candied nuts so I winged it. Feel free to look at other people's instructions to compare! I toasted the pecans in a 13x9 inch Pyrex dish. I poured the syrups over the toasted pecans, stirred them up and baked them for about 20 minutes at 350 degrees. I checked them about every 5 minutes and stirred each time. They came out very sticky (like Rice Krispie Treats) so I don't know how the guy on Oprah rolled them in sugar while they were still hot! I put some sugar in the bottom of a glass bowl, put the pecans in the bowl and sprinkled more sugar on top. When they cooled, they broke apart easily. I couldn't taste the maple, but my fiance says he can...I might put a teaspoon of vanilla in if I ever attempt these again.

    Recipe #147268

    I'm not sure where I got this recipe. It calls for 1 cup plus 2 Tablespoons flour, so I used a heaping cup of flour. (The site wouldn't accept "heaping" in the ingredients so I just listed it as one cup.) I made these for the first time today and forgot to flatten the first ones I put in the oven. They came out just fine, so the flattening step may be unnecessary. The hazelnuts do make the cookies very crunchy! :)

    Recipe #147245

    The strangest cookie I've ever made... I found this recipe in a high school reference book about world countries. My first problem was finding a whole pound of poppy seeds. Then I couldn't grind them into a paste. My little Black and Decker food chopper did NOTHING to the teeny seeds. I don't have a blender, but I don't know if that would even work. Anyway, I should have tried harder to make a paste, but I thought I'd try using the whole poppy seed. That didn't work at all. A paste would have been 100 times better...you definitely need to make a paste! I'm not sure what color they'll turn out to be when made correctly. Mine didn't taste too bad after being dusted with sugar. I may try making these again - correctly!!! Anyone who wants a challenge (or something different - especially a cookie that's not too sweet) should try making these.

    Recipe #147219

    I assume this recipe came from a package of Country Crock spread. It originally called for 2 sticks of Country Crock Spreadable Sticks, but I use butter instead. I recently learned I'm allergic to nuts, so I really like the oats and Rice Krispies in this recipe. It gives the cookies what I'd miss in a chocolate chip cookie without nuts. Since there's only a cup of each, they don't overpower the cookie either. I don't like coconut very much so I probably will omit it the next time I make these.

    Recipe #147208

    Found this recipe in a high school reference book about various world countries. This apparently is a popular cookie made in Romania. I just made these for the first time and they were pretty sticky. I would recommend refrigerating the dough before baking. The original recipe said to knead the dough, but it's too gooey for that. Something must have gotten lost in translation! :)

    Recipe #147041

    No idea who Buffy is... This recipe is from a former co-worker. Easy and very good!

    Recipe #146942

    Very yummy! The recipe calls for milk chocolate toffee bits, but I couldn't find those at my nearby grocery store. Used Heath toffee bits and they worked just fine.

    Recipe #146940

    NO worcestershire! I guess I like my oysters the bland old fashioned way. This is a very old recipe from my aunt. It did not give amounts so I made it today to double check. The orginal recipe called for soda crackers on the bottom layer and an oyster/soda cracker mix as the top layer. Honestly I never bothered using soda crackers until today. I put them in the bottom layer and oyster crackers on the top layer. It seemed to come out much too salty, so I would not recommend adding any salt if soda crackers are used. The recipe also clearly states to not wash the oysters. It's probably safer to wash them first, but I've never done it. I estimated the amounts of butter and milk and thought a little more butter and milk could be used, but I used a 3 qt. baking dish this time. I think a 2 qt. dish is more appropriate.

    Recipe #108074

    My favorite casserole! Got the recipe from Mom. Not sure where she found it. It seems like a lot of onions, but it's really yummy - unless you hate onions, I guess! I don't like mushrooms so I don't use them. Never tried using the green pepper rings either. The original recipe says to use either a 12 oz can of corn or a 10 oz package of frozen peas. I tried using peas once, but we didn't like it. If you'd like to use peas instead of corn, the recipe says to sprinkle them on top before adding the dumplings. Don't let them bake for 2 hours with the rest of the ingredients... Mom never made the dumplings with parsley or sage. I tried making the dumplings with sage and parsley once and didn't like it. And I hate to admit it, but I have no clue what salad oil is, so I use vegetable or olive oil.

    Recipe #107898

    I have no clue why this is called Mock Chop Suey. This is an old casserole of Grandma's that is nothing like Chop Suey! One of my favorites... The original recipe clearly states to not use minute rice, but I've used it when didn't have raw rice on hand...

    Recipe #107758

    Most of the chicken broccoli casseroles I've seen here all have mayonaisse. Ick! This recipe uses a mixture of three different soups instead for it's creamy texture. The original recipe calls for cooked chicken breasts and cooked broccoli. I don't have time to cook things before I cook them! So I've always used uncooked chicken and frozen uncooked broccoli. Seems fine to me! :) Cooking time doesn't reflect pre-cooking of the chicken or broccoli... I can't stand cheddar cheese so I substitute mozzarella because that's the only cheese I can eat. I don't like mushrooms either, so I never put them in. Feel free to experiment!

    Recipe #107663

    Another quick easy meal to make for lunch when I was working 2 jobs. I cut out the original recipe from the newspaper, but I made it even simpler. I use frozen broccoli instead of fresh. I don't like crispy stir fry broccoli so I prefer throwing the broccoli in with the rice while it boils. I also buy pre-cut meat instead of cutting up a steak. I often don't have soy sauce on hand which is why I listed it as optional.

    Recipe #107567

    I used to work 2 (sometimes 3) jobs at a time and found very little time to make meals (or do anything else!). I threw this dish together one day when I needed something quick and easy to heat up at lunchtime. It's become my favorite meal to take to work. I think any type of whitefish can be used. I tend to use catfish. I have used Dover Sole, but my coworkers couldn't stand the smell when I put it in the microwave! Amounts are approximate. If I feel it needs more potatoes or broccoli, I add more. Less butter can probably be used, but I like butter... Peel the potatoes if you want, but that would make it less quick and easy! Don't thaw the broccoli or it will get overdone and mushy. Feel free to experiment.

    Recipe #107471

    This topping always reminds me of holidays at Grandma's. The only vegetable I ate as a kid was corn, but I hear Grandma used this topping on most of her vegetables. It really makes veggies just a little more special. I tend to only make it on holidays myself. I've never known anyone who's heard of bread crumb topping which is why I'm posting it. My aunt found the recipe in a Scottish cookbook and was even served vegetables with crumbs while on vacation in Scotland. Grandma was of German descent so I don't know how or why she started making vegetables this way. :) Homemade dried bread crumbs are the best, but I've used plain packaged kinds also.

    Recipe #107350

    I live in the Southwest US and have been told that my chili is more like a soup than chili. I can't handle hot stuff so I prefer this recipe to any other. The basis of this recipe is from my uncle, but I've made a few changes. When using stew meat, the chili needs to simmer for at least 45 minutes - if not longer. 2 pounds of ground beef can be used instead if you're short on time. Pinto beans can be substituted for kidney beans. I started using a combination of light and dark kidney beans because an ex boyfriend preferred the light and I like the dark. It was a nice compromise! Actually, it was his suggestion to put in the stew meat too. :)

    Recipe #107052

    I copied this recipe years ago out of a cookbook a friend received for Christmas. It has been one of my favorite pasta recipes ever since. I can't stand mushrooms, so I never use them. I also use lobster meat sometimes. Imitation crab and/or lobster meat works well in a pinch. Sauce tends to thicken after removed from heat. Since the recipe was listed as a sauce, it didn't give an exact amount of pasta. It simply recommended using a shell or curly type. I'm guessing 6-8 ounces is how much I use and I usually use rotini. Cooking the pasta isn't included in cooking time.

    Recipe #106905

    NO cottage cheese! NO ricotta cheese! Mozzarella ONLY. Thanks to my aunt for finding this recipe. No one in the family is fond of cottage or ricotta cheese so this recipe is definitely a favorite! I prefer ground beef to Italian sausage. I also use shredded mozzarella cheese instead of sliced. And although the recipe calls for boiling water, I usually don't bother boiling it first. (I only have one pot! LOL!)

    Recipe #106904

    No fancy ingredients here... Not like we need another meatloaf recipe, but I figured I'd should post my Grandma's for people like me who like a quick easy meatloaf without a lot of fuss. Most of the meatloaves I saw here had things I'd never even consider putting in a meatloaf! :) At times I will substitute the onion with approx. 1/4 cup dried onion flakes. I also have substituted the garlic with garlic powder. I've never tried making it with horseradish. (I was a notoriously picky eater as a kid so I don't think Grandma put it in when I came to visit either.) I usually don't bother beating the egg... (Boy do I sound lazy! Don't tell Mom! LOL!) I've only recently started putting ketchup on the top before baking, so I don't think it's necessary to keep the meatloaf moist. Mom used to use her own dried bread crumbs, but I use the plain storebought kind. I haven't been adventurous enough to try any flavored bread crumbs... Make sure lean ground beef is used otherwise the meatloaf can get too greasy and/or bubble over the pan while baking. I also recommend checking the center to make sure it's done. On occasion it has taken over an hour to bake.

    Recipe #106650

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