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    245 Recipes

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    This recipe from August 2003 BH&G magazine, using one of mine and my youngest DD's favorite pastas. This makes up into a very nice side dish served with a fish or chicken dinner, but good with roasts as well.

    Recipe #387827

    We have a small restaurant here in our area that serves less than superb food at extravagant prices. Yet they have a salad dressing there that is good enough to serve at a 5 star Fine Dining place. I have finally developed a copy cat of this dressing that is pretty close to what they have. Make this a day ahead and whisk it up again prior to serving. This makes 3 pints; I keep two and give one away to one of my friends. The two pints never lasts that long around you may find that you will want to keep all three.

    Recipe #387089

    There is a man that works in the meat department of the store where my DD works that can always be depended on for the most wonderful recipes he has developed. The other day Bill shared a taste of this meatloaf with me, and after the teaser I simply had to have the recipe. I made this up last night, but doubled the recipe and had two loaves, one for dinner and the other to freeze for later. If you find you are texture challenged, you may find that you will want to mix a half sausage and half ground beef for the meat. This Loaf an appetizing blend of sweet and spicy, and will be something you'll be proud to serve your family as well as important company.

    Recipe #242125

    I found this recipe in Paula Deen's magazine. It calls for Canadian bacon, but I didn't have any available and a run to the market is over 30 minute drive, so used regular bacon, crumbled. It still turned out to be delicious. I think it would be the perfect dish for just any meal, don't just use this for breakfast or brunch, it made a fantastic dinner. This needs to be made ahead as it needs to sit from 8 hours to overnight, so make it before leaving for work, and come home to an easy cook meal.

    Recipe #242115

    One of the Vendor/Growers, up in Apple Hill in Camino California, sells these pies for a pretty penny so when I found the recipe posted in the local paper years ago, I made sure it was added to my recipe file since my Sweet EddieBear always loved an apple pie. The recipe for recipe #237148 is posted seperately.

    Recipe #238257

    This is from Taste of Homes Leftovers Makeovers Magazine, and another great way to use leftovers from Recipe #237198. My grand kids love this one as it is easy to make and fun to eat.

    Recipe #237966

    This is out of Taste Of Home Leftovers Makeovers magazine. A great way to use up left over Recipe #237198 and a wonderfully easy meal that can be pretty much prepared ahead of time, refrigerated overnight, popped in the oven when you get home from work, and voila dinner is ready.

    Recipe #237930

    I had heard that the early Indians and Spaniards of California used to use Manzanita Berries for a number of items, from Jellies, flours and Cidars; even using the leaves medicinally. So off I went to try and find out all about it, especially since they are something that grows wild up here and are free for the taking. But of course, before I did I went out and picked as many berries as possible...not a job for the faint of As history would have it these berries which grow so abundantly in the California Foothills were also called BearBerries as they are one of Bears favorite foods. So of course I was extremely aware of my surroundings and any crackle of branches sent me running. When picking the berries be sure to pick them with out the stem whenever possible, and be prepared since the stems are very sappy and sticky, which makes it hard as heck to clean them off the berries if you don't do it at first. Just a word to the wise from one who learned the hard way. Here in the Foothills of the Sierras in California the best time for picking the berries is April through May, but they can still be found in June and most of the summer, just not as abundant. The berries are smaller than marble size, and it takes alot of patience and perserverance to get a half gallon of them. I believe it would be easier if you had a crew of three or more to do it in a bout a days Ohhhh and by the out for Poison Oak!!! I will be making this jelly up soon and will then make any adjustments to the recipe that might be needed.

    Recipe #237343

    I got this recipe from "Leftovers Makeovers" This Meat Loaf is Meal number one, then you can use the leftovers to make Recipe #237966 the next night or Recipe #237930 the next if you have enough left over. Here at my DD's I might get enough left over to make one or the other but never both. The kids love this meatloaf, and it is one I appreciate since there is no tomato in it so I can enjoy it without suffering later.

    Recipe #237198

    This recipe is what I use to make my Old Fashioned Apple Pie recipe #238257. It should make two crusts.

    Recipe #237148

    I found this recipe in an old Woman's Day Magazine dated 1968 that my late DM had in her collection ( can you believe a magazine only cost 20 cents back about inflation!) Anyway I made this up and it is easy, economical, and really delicious as well. I don't do Bread Making Machines as I like to play in the dough, but sure this could be done up in one easily.

    Recipe #230454

    This is a recipe taken from a Smuckers coupon page, posting for the holidays cooking...if not this year definately next year. Not exactly a beginners recipe.

    Recipe #228526

    These make up easy and fast and are fantastic and delicious, wonderful to serve at parties and as appetizers for the holidays. I found this recipe at a local market, and with the adjustments I made the family raved when done up as samplers. ***Hint: When I find whole chickens on sale I purchase as many as my pocketbook will allow. I then will roast, then boil about 4 of them shredding some of the meat and chopping the breast meat. Package it into quart sized freezer bags, and place in the freezer for recipes that call for either later. A real time saver in the end. The liquid I then add some celery, onion, and carrot to boil down into a fine broth, cool and strain. After skimming off the fat, I bottle the broth into pint jars and process in the pressure canner for later use.

    Recipe #228450

    I found this recipe on a 3x5 card at the Super Wal-Mart near my nephews, and am posting it so that I can find it for next Thanksgiving. This is a recipe I simply cannot wait to try, and am hoping to make it up before the holidays to make sure it is as absolutely decandent as it sounds.

    Recipe #228440

    This is from Dole, and was saved to be used this year once strawberries are ripe from the garden.

    Recipe #217093

    This is a recipe developed by a friend who works in the local supermarkets Butcher Shop. Many thanks to Bill Baumgart for a wonderful and delicious meal, and for sharing his recipes with us.

    Recipe #217090

    This is a recipe developed by my youngest DD who at the time didn't know how to make scalloped potatoes, and came up with this recipe. It is easy, fast and delicious for one of those quick meals after work or a busy day in the fields. Just mix it up and pop it in the oven with a roast for the evening, make a nice crisp fresh salad while they are cooking.

    Recipe #216995

    Found this recipe on the back of a Mahatma Rice Mix coupon, thought I'd better post it so when I want it I can find it, since of course I intend to use the This is simple hot dip mix that even a beginning cook could make up and serve at any party with chips or crackers.

    Recipe #201491

    This is a Pillsbury recipe that suggests using their Moist Supreme Classic White Cake Mix. A super easy recipe for the new bride or college students.

    Recipe #200993

    This is a recipe from Sunset Magazine and best served with the Flank Steak with Warm Moroccan Spices recipe# 200474, they suggest a nice Syrah to be served with this meal as the spices of this meal loop into the same spices of the wine. Note: To toast Pine Nuts, bake in a 325 degree F. oven, shaking pan occasionally, just until beginning to brown, about 8 minutes. Grill the vegetables before the flank steak, then finish the salad as the steak cooks. If grilling over charcoal, you may need to add a few more briquets before grilling the steak.

    Recipe #200475

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