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    133 Recipes

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    This was inspired by a Bush's recipe I picked up in the grocery, which I adapted to our tastes :) Use your favorite barbecue sauce!

    Recipe #416463

    Having recently tried and enjoyed a number of recipes featuring the sweet potato and black bean combo, I was excited to sample a dish using them at a restaurant. As it was quite tasty, I, of course, decided I needed to be able to make them at home! A few tweaks later, here we are. I put a range on the serving size, as I only eat half, but no doubt there's someone who can eat the whole thing in one sitting :) Using pepperjack cheese instead of the white cheddar is also a good choice - nice for a little added zip.

    Recipe #411031

    A lovely, filling soup with sweet and spicy flavors from the sweet corn and spices. I found this in a Dairy Favorites card at the grocery and made a few tweaks for our preferences. You can also sub white cannellini beans for the great northern - I just find it easier to locate the great northerns in my area.

    Recipe #406852

    I saw the original recipe in a Kraft Food & Family magazine. I have used it numerous times since then, and changed it a bit to meet our tastes. Here's what we usually do. The bacon can be easily subbed with vegetarian bacon, which I do frequently for our vegetarian guests. This is a favorite for our game watching!

    Recipe #406672

    I tried a similar soup at a restaurant and decided to recreate it at home. I use low sodium chicken broth and skim milk. I don't add additional salt, so you might want to taste and add it as necessary to meet your preferences. If you use plain wild rice (the box usually comes with seasonings), you'll probably need to add some additional seasonings. I also like to use leftover wild rice in here and adjust the other proportions according to the amount I have on hand.

    Recipe #406098

    So-called because of the candy's resemblance of the nut of a Buckeye tree, which was thought to look like a buck's eye (deer's eye). Buckeyes are poisonous nuts, so these peanut butter and chocolate treats are a better choice for eating! There are a lot of variations of buckeyes out there, and I have spent years refining our version to what it is now - so a big thanks to everyone who served as guinea pigs ;) We like it real simple - just sweetened peanut butter and chocolate. There are a couple other 'basic' recipes on here, but none of the proportions matched this one - a factor that I consider important for ease of rolling the peanut butter balls. If they are too soft/sticky, you can't roll them, and you don't want them too hard. So I find this proportion to work quite well for us. A friend asked for this recipe to use for her wedding favors - came out wonderfully! Recipe is also easily halved - I do that frequently, with excellent results.

    Recipe #405668

    This is a fun fruity alternative for cocktail weiners. I was recently introduced to it at a potluck. They were so addictive that I left a message on the crockpot asking the person to send me the recipe! This is more of a glaze in its consistency, as opposed to a sauce.

    Recipe #404411

    This is an easy to prepare, mildly-flavored cornbread. I tried this at a friend's house years ago, and promptly asked for the recipe. This has been extremely helpful over the years, as we have picky eaters around here who won't touch cornbread that has actual corn in it, but they gobble this one up! We really like it warm with a bit of butter and honey, or alongside some chili, etc.

    Recipe #397920

    For those familiar with the Monster Toes made from the cocktail franks (a la Recipe #140284), you know what's going on here. A wonderful treat for Halloween, these take your usual food and switch it up with a creepy presentation! While I enjoy the cocktail frank version, as well, I often host a Halloween brunch, so it made sense to switch it up to a breakfast version! I have successfully used the vegetarian sausage links in this recipe (as pictured).

    Recipe #395338

    This is a modified version of a recipe I saw on delish.com, which cites Food & Wine as the original source. I made it a one dish recipe for easier clean-up and adapted it to what we usually have on hand. I like to use noodles I pick up at the local Asian market, but the original recipe called for egg fettucine, so you could easily sub that in if you can't find them. If you do use the fettucine, you will want to cook in a separate pot for 12 minutes and add them with the lime juice and cilantro at the end.

    Recipe #391391

    With so many strawberry bread recipes on here already, I felt sure that this one would be up. I am surprised to find that it is not - so I must share it with you! This is the recipe my mom always uses to make strawberry bread, and now I do too. It has an absolutely wonderful flavor. I use it quite often for hostess gifts. I recently saw one of the couples I gave it to as just such a gift, and they asked me when that strawberry bread can come over again -- oh and me too ;) Hope y'all enjoy it as much as we do. This can be frozen too - so you can make extra during strawberry season for when you get the craving during winter :) Thanks to the almond extract, this also tastes great without the almonds if you don't care for actual nuts in the bread.

    Recipe #390074

    So simple and so delicious. I'm not sure why it never occurred to me to put this combo together, but when I lived in England, the little sandwich stand always had this on hand. I became completely addicted to it :) Depending on the size of your eggs, you might want to use 2 - you want enough to layer it down the length of the baguette.

    Recipe #388397

    I saw this prepared on Simply Delicioso with Ingrid Hoffman, "Miami Nights" episode. Delicious and filling! This prepares a lot, so you'll want to use a big pot - I like to use my 5-quart (sorry, international 'Zaar friends, I don't know why we still use that type of measurement). Sometimes I add a little bit of pepperjack cheese just before serving, which gives it an extra little "kick" in flavor!

    Recipe #386763

    A co-worker brought this dish to a work potluck, and everyone was absolutely raving! I couldn't get enough of it, so I knew I had to get the recipe :) It is great with tortilla chips as a dip, or over some lettuce for a salad. As a bonus, it's so simple and quick to put together!

    Recipe #386559

    This is a recipe from my grandmother, which all of us grandkids just love! It has a wonderful flavor and a beautiful presentation! **OTHER TIPS -- you can also substitute raspberries and blueberries for some of the strawberries. For example, I liked to do strawberry and blueberry for Fourth of July. In a pinch, I've also used 8 oz of thawed frozen whipped topping in place of whipping the cream myself. Make your own angel food cake, or grab a store-bought one to use.** Also -- leftovers are GREAT for breakfast. We used to see who could get up the earliest to get to them :)

    Recipe #380137

    We loved it when our mom made these for us when we were kids. It is a fun way to shake up how you serve a hot dog, brat, etc. Feel free to sub your favorite hot dog style meat/veg product like turkey dogs, veggie dogs etc.

    Recipe #376120

    I love Boursin and I love deviled eggs... so I wondered what would happen if I combined the two. Answer: This! It's delicious and very creamy. You can buy Boursin or use one of the recipes on Recipezaar to make your own. I stuffed the eggs (thus the name) pretty full with the filling, so if you like less filling, you might want to have some extra eggs on hand to stuff :)

    Recipe #373460

    A delicious burger recipe that I got from a friend! The smoked cheese really gives it a nice flavor - I know it can be hard to find certain varieties depending on where you live, so let me know if you try a new one that works well :) I can get smoked gouda most easily where I live, so that's what I usually use, but I've also tried and enjoyed it with smoked mozzarella and smoked cheddar. I am adding a range on both the basil leaves and sun-dried tomatoes, as it depends on the size of the pieces you have as to how many you might want - enough to cover each mushroom.

    Recipe #370065

    This hearty and delicious recipe was inspired by two recipes: the filling from Recipe #319626 and the sauce from Recipe #214861. We really enjoy this for brunch!

    Recipe #367967

    I tried and very much enjoyed Recipe #336869, which I make regularly now. I decided to play around with it to come up with some other fun variations of it. Since I love Tex-Mex style food, I threw together this one. Another serving variation I use is to dice the tomatoes up and mix them into the salad, and then serve it all over greens. But it is really nice-looking served over a full tomato slice. I've been using frozen corn right now since that is all I have access to, but I am excited to try it with fresh as soon as I can!

    Recipe #363020

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