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    You are in: Home / laurenpie's Public Recipes
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    56 Recipes

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    Good old-fashioned comfort food. This has been my dad's favorite dessert for 80 years! The rest of us love it too. For the pie shell, try my recipe #477735.

    Recipe #477736

    The old standard, tweaked for easier rolling. Works best with chilled flour; I use refrigerated (regular) Pillsbury flour. My favorite rolling surface (since my kitchen doesn't have a dough board) is simply a large old-fashioned thin cotton "tea towel", held down on its corners by 4 large heavy cans. After rolling you can easily fold and lift the pie crust using the tea towel, and then easy cleanup!

    Recipe #477735

    Delicious, soft, melt-in-your-mouth cookies. This is actually a vintage WWII Brer Rabbit "Molasses Sugar Cookie" recipe from when sugar was rationed. As odd as it seems, DO use butter-flavored SHORTENING and NOT butter, the taste is buttery anyway and shortening will give you that perfect texture. Chilling the dough is also a must. Original recipe says "yields 4 dozen", but we only end up with 2 dozen. Prep time doesn't include chilling time. Family Note: Memo is Mom-Mom's mother: Verdis Pierce Reasoner.

    Recipe #470290

    Moist, sweet and delicious. As an alternative to the glaze, try it warm out of the oven topped with a dollop of whipped cream. Mm mm.

    Recipe #467491

    Stuffed with seasoned ground beef, rice, cheese and eggs. Easier because you skip the blanching required in most recipes. I actually use double the fresh garlic listed below, and it's REALLY yummy. If you're not a garlic fanatic, or aren't overly concerned about meeting up with any vampires soon, feel free to leave it out!

    Recipe #466809

    Mild & creamy. Easy to make and plenty of yummy sauce. Optional: add minced garlic (2 cloves) upon initial stir-fry of the chicken.

    Recipe #458966

    Chicken with apples and celery; curry and walnuts optional. For sandwiches or serve on a bed of lettuce. Cooking time is chilling time. From a blending of chef "Bigbadbrenda" Recipe 298434 and chef "LARavenscroft" Recipe 438653.

    Recipe #448982

    Addictively Delicious! It's a cross between a shortbread cookie and a biscotti. The cookie is hard and not very sweet, yet oh so good. Manny's wife found the recipe at, posted by Leitzel Malzahn as "Coffee Bonbons". Use instant coffee granule crystals, not powdered or microground instant coffee, because you want to see the coffee crystals in the cooked cookie, they shouldn't dissolve away.

    Recipe #447971

    Smooth and creamy with a hint of sweetness from the onions and broccoli. SUPER good! This is my own tweaked version of Recipe 290602 by chef "Mums the Word".

    Recipe #446880

    Surprisingly good from a surprising combination of ingredients. I can't take the credit, this is a merging of Recipe #328053 by Sidney Mike and Recipe #215773 by Chef Bggio. The first time I made this, the top flew off my blender, even though I was holding it down, and I made a hot mess all over my kitchen cabinets! What I learned is that when the ingredients in your blender are hot, the air at the top expands quite forcefully, so be ready! Now when I go to blend the soup I actually keep one corner of the blender lid slightly raised (still holding tight with my hand) so that air can escape when I push the button.

    Recipe #440594

    Simple and tasty, great for a picnic. Prepare early, so that the salad can chill several hours before serving (chilling not included in prep time). For a healthier version, use 1/2 the oil and substitute Truvia for sugar.

    Recipe #440323

    Simple and sweet, only three ingredients. To be clear, this is NOT an Italian-style dressing. This is a mild, sweet, natural-tasting dressing with NO kick (that's how I like it). Still tastes good if you replace the sugar with Truvia, though not so good with low-fat mayonnaise.

    Recipe #440175

    Delicious, though more time-consuming to make. Garnish with lettuce, tomatoes, guacamole, green onions and radish flowers. In transcribing the original recipe, I've realized that no quantity was ever specified for the broth. Plus, it's been a while since I've made this, therefore I had to guess on that amount, sorry! All other ingredient portions are exact.

    Recipe #440144

    Delicious! The cream cheese melts over the chicken & chilies inside. Prep time includes frying.

    Recipe #440142

    Simple yet so good, and worth the wait! Turns cheap cuts of meat tasty and tender. Cooked on the stove top, in a heavy pan with lid. Mom used either Beef or Pork cuts for this, including Rump Roasts, Chuck Roasts, 7 Bone Roasts and Pork Shoulder Roasts. Any size roast that will fit in your pan will do. Don't cheat and add liquid! Mom always said adding liquid will take away flavor from the meat. Mom peeled the potatoes and carrots, but I don't. We don't serve this with gravy, but if you want to, simply utilize the broth left in the bottom of the pan, whisk in a little flour (1-2 Tsp) and some milk (4-8 oz).

    Recipe #439748

    Traditional English Toffee, like Heath Bars but even better. Many warm memories of mom, aunts and grandmas in the kitchen at Christmas time making this candy. Use real butter, and wooden spoons for the stirring and spreading. My sister, chef puppitypup, covers the cookie sheet with foil before starting, but I don't. Family Note: Aunt Gladys is Dad-Dad's Aunt, Ma's sister.

    Recipe #439654

    My grandmother's recipe, a little cakey. We eat them plain, but you might prefer them topped with Caramel Frosting or Cream Cheese frosting. Haven't made this in a while, so I'm estimating the yield. Family Note: Memo is Mom-Mom's mother.

    Recipe #439645

    Delectable! Whatever you do, eat this first, BEFORE you look at the calorie chart... that will scare you away.

    Recipe #439643

    I don't even like pork chops and I LOVE these! This is Mom's recipe, the only way I'll eat pork chops. Mom used bone-in pork chops, but it's easier to serve if you use boneless. See my sister puppitypup's variation, Recipe #182540.

    Recipe #439642

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